Mango Shrikhand

• Grind mango pulp and hung curd with sugar, keep aside.

• Crush and grind well saffron, green cardamom seeds, nutmeg powder and milk in a traditional grinding stone (Fig Below).

• And mix this with mango pulp and hung curd mix.

• Pour in a serving dish and garnish with some saffron and cardamom seed.

• Refrigerate for an hour.

• Serve chill.

Ingredients
Dosa Batter 2 cups
Onion 1 large (Finely Chopped)
Capsisum 1 small (Finely Chopped)
Carror 1 medium (Finely Chopped)
Curry Leaves 15-20 nos
Green Chilli 2 nos 
Oil 1 tbsp+ to fry
Mustard Seeds 1 tsp 
Salt 1 tsp
Baking Soda 1 pinch

Method

• Take 1 tbsp oil in a non stick pan and heat on medium flame.
• When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
• Add curry leaves and fry (Fig 2).
• Add all vegetables and 0.5 tsp salt, fry for few seconds.
• Cover the pan and reduced the flame to low, check after 2-3 minutes. 
• When vegetables looks bit soft, switch off the flame (Fig 3).
• nd add this tempering to dosa batter, Mix well (Fig 5).
• Now add a pinch of baking soda, beat well and keep it aside (Fig 6).
• Heat Kuli Paniyaram tawa on high flame.
• Add few drops of oil in each grove.
• Now pour a tbsp of dosa batter in each grove (Fig 7).
• Cover the tawa and reduce the flame to low and let it cook for 5-6 minutes.
• Check if the top side looks cooked (Fig 8) flip the Kuli Paniyaram and let other side also cook (Fig 9).
• Check in 4-5 minutes if done remove all in a serving tray.
• And follow the same method with rest of the batter.
• Serve hot with chutney.