Aamras Poori in the Summers, when it’s mango season or Shrikhand Poori during the rest of the year, along with some Batatyachi Bhaaji are both absolutely delicious combinations from the Maharashtrian cuisine. No other accompaniment is required at such times as the flavour of the Poori with the Aamras or Shrikhand will get totally spoit. It is only this simple Batatyachi Bhaaji which goes very well with either of the combinations! But still if one desires to have something else to cut a bit of the sweetness, then a traditional mango pickle like Kairiche Lonche will work best!
Aamras is generally prepared from Payari mangoes or with the addition of some Hapus (Alphonso Mango) too! Some powdered cardamom is added to the aamras to give it a much better taste.
Shrikhand is made using hung curd and the required quantity of powdered sugar along with saffron, cardamom powder and a little nutmeg powder. Apart from imparting flavour, cardamom and nutmeg aid in digestion and work to reduce acidity and loose motions!
Batatyachi Bhaaji generally called as Poori Bhaaji, is a simple traditional Maharashtrian Vegetable preparation using Potatoes (Batata) and is available in restaurants and food stalls in many places across Maharashtra! This is exactly the same vegetable used in the preparation of Vada Paav, but with the addition of garlic in the tempering ingredients.
To access the recipes for all these three dishes, do click on the following links :
- Poori Bhaaji (Batatyachi Bhaaji With Pooris)
- Aamras (Sweetened Mango Puree)
- Shrikhand (Traditional Indian Sweet)
Following are some pictures of…
Aamras & Batatyachi Bhaaji….