Food: A simple and tasty snack recipe is gaining attention among food lovers. Crispy onion pakoda, also known as kanda bhaji, is loved for its crunch and flavor. Many home cooks are now trying this easy recipe.

The dish is made using thinly sliced onions mixed with gram flour and spices. Rice flour is also added to make the pakodas extra crispy. Green chilies, ginger, and curry leaves give a strong and fresh taste.

Experts say that cutting onions very thin is the secret to good texture. They also suggest using very little water. Adding a spoon of hot oil to the mixture helps in making the pakodas more crunchy.

The preparation takes only 10 minutes. Cooking also takes around 10 minutes. This makes it a quick snack for evenings or rainy days.

To make the pakodas, onions are first mixed with spices and salt. The mixture is squeezed to release natural moisture. Then gram flour and rice flour are added. Only a little water is used to form a thick mixture.

Small portions of the mixture are dropped into hot oil. The pakodas are fried on medium heat. They turn golden brown and crispy in a few minutes.

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After frying, they are placed on paper to remove extra oil. The pakodas are served hot. People enjoy them with green chutney or a cup of tea.

This simple recipe is now becoming popular in many homes. It is easy to make and gives a perfect crispy result every time.

Food : A delicious and easy-to-make dessert, Mango Sheera (also known as Mango Kesari), is gaining popularity among food lovers this season. This sweet dish combines the richness of semolina (rava) with the natural flavour of ripe mangoes, making it a perfect treat for summer.

Food enthusiasts say that using sweet and juicy mango varieties like Alphonso gives the dish a bright colour and rich taste. The recipe is simple and can be prepared quickly at home with basic ingredients.

Ingredients

Semolina (Rava/Suji): 1 cup (fine variety preferred)

Mango Pulp/Puree: 1 to 1½ cups (from ripe mangoes)

Ghee (Clarified Butter): ¼ to ½ cup

Sugar: ½ to ¾ cup (adjust based on sweetness)

Water or Milk: 2 cups (or a mix of both)

Cardamom Powder: ½ teaspoon

Cashews and Raisins: 1 tablespoon (chopped)

Saffron Strands: A pinch (optional)

Preparation Steps

Step 1: Prepare Mango Pulp

Blend ripe mango pieces into a smooth puree. Keep it aside.

Step 2: Roast the Rava

Heat 2–3 tablespoons of ghee in a pan. Add rava and roast on low to medium heat. Stir continuously until it turns light golden and aromatic. Do not over-brown. Remove and keep aside.

Step 3: Fry Dry Fruits

In the same pan, fry cashews and raisins in a little ghee until golden. Set them aside.

Step 4: Boil Liquid

Boil 2 cups of water or milk. Using hot liquid helps prevent lumps.

Step 5: Cook the Rava

Slowly add roasted rava to the boiling liquid while stirring continuously. Cover and cook on low heat for 2–3 minutes until the rava absorbs the liquid.

Step 6: Add Mango and Sugar

Add mango puree, sugar, and cardamom powder. Mix well.

Step 7: Final Cooking

Cook for 5–7 minutes on low heat. Stir occasionally until the mixture thickens and leaves the sides of the pan.

Step 8: Garnish and Serve

Add fried cashews and raisins. Mix well and serve hot.

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Conclusion

Mango Sheera is a simple and tasty dessert that can be enjoyed by all age groups. With its rich flavour and smooth texture, it is becoming a favourite homemade sweet during the mango season.

Food: Raw Mango Rasam is gaining popularity as a perfect summer dish. It is known for its tangy, spicy, and slightly sweet taste. This traditional South Indian soup is simple to prepare and refreshing.

The dish is made using raw mango as the main ingredient. The mango is peeled, chopped, and cooked until soft. It is then mashed into a thick pulp.

The pulp is mixed with water to make a thin soup. Turmeric powder, salt, and green chillies are added. The mixture is brought to a gentle boil.

Crushed cumin seeds and pepper are added for flavor. A small amount of jaggery is added to balance the sour taste. The rasam is simmered until it becomes aromatic.

A tempering is prepared separately. Ghee or oil is heated in a pan. Mustard seeds are added and allowed to crackle. Dried red chillies, curry leaves, and asafoetida are added.

This hot tempering is poured over the rasam. Fresh coriander leaves are added as garnish. The dish is then ready to serve.

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Experts say the rasam should be thin in consistency. They also suggest adjusting jaggery based on the sourness of the mango. Some people add mashed toor dal for a thicker version.

Raw Mango Rasam is usually served hot with steamed rice. It is considered a comforting and healthy meal during summer.