Raw Mango Rice
A tangy, nutty flavorful rice delicacy which is made in many South Indian and Maharashtrian homes as a breakfast, lunch or dinner dish.
Ingredients
1 cup long grain rice, cooked in such a way that each grain is separate, once cool mix 1/2 medium sized raw mango grated , salt as required, a pinch of sugar. Mixing with a gentle hand is the best.
For the tempering
2 tspn coconut oil
Mustard seeds
Asafoetida
Turmeric powder
3 green chillies chopped
Some curry leaves
A tsp of split black gram lentil
A handful of groundnuts
1/2 cup freshly scraped coconut
Method
In a pan take some coconut oil, add mustard seeds wait for them to splutter, add little turmeric powder and a pinch of asafoetida, curry leaves, add the lentil, groundnuts, saute till crisp, add the chillies, now add the rice and mix well, add the coconut just two minutes before putting the flame off. Mix well, garnish with freshly chopped coriander and serve as is or with the summer special mango pickle.
Sprouted Whole Green Gram Curry
A curry that is a favourite of all in my family. This one is specially for the garlic lovers. It is my experi- mental one, for the love of garlic. Made with garlic chives and topped with the tender garlic cloves, these have an amazing taste and aroma!! Here goes the recipe......
Ingredients
200 gms of whole green gram soaked for 8 hours, water drained, transferred to a thick cloth, tied and kept to sprout in a covered bowl for 24 hours
1 bunch of garlic chives(cloves kept aside) chopped fine
1 tsp chilli powder
3 pods of kokum or amsol
Salt to taste
Method
Remove the sprouts from the cloth, transfer to a vessel, add just enough water, pressure cook to two whistles.
In a pan take some oil, add the chopped garlic chives, saute till done, add sprouts, all the above mentioned ingredients, add water as per your liking, I have made it semi dry ( not too watery but moist) Bring to a boil, add chopped coriander.
For the topping, take a small kadhai with oil in it, fry the garlic cloves till golden crisp and put them on the curry just before serving.
Cashew Curry
A typical coastal summer curry when raw cashews are abundant in the markets. A little late in the day but hope you do enjoy making this, Can be made y soaking dry cashews in warm water for an hour or so. This is my version of the tasty curry which I eat, the one I absolutely relish is always from a restaurant at Bengaluru. My folks always make sure that I eat this on every visit:)
Ingredients
200 gms raw cashews, put them in warm water for an hour and peel them
To roast and grind
2 onions finely chopped
1/2 cup dry coconut freshly scraped
2 tspns of poppy seeds
5 cloves of garlic
1/2 an inch of chopped ginger
2 cloves
A small piece of cinnamon
1 tsp cumin seeds
1/4 tsp white pepper
1/4 tspn of sunflower seeds
To be added later
1/2 tsp shahi jeera (caraway seeds)
1 tsp of chilli powder
2 large tomatoes, pureed
2 pieces of kokum pods( add later)
Salt to taste
Method
In a pan take a bit of coconut oil, roast poppy seeds, sunflower seeds and remove them in the mixi jar, now roast the rest of the ingredients from the roasting section, add all into the mixi jar, make a smooth paste and keep ready. Now in the same pan add a bit more oil and add the shahi jeera let it splutter, add the ground paste, saute till it leaves oil, add tomato puree,chilli powder, kokum pieces,
salt as per taste and let the raw smell vanish. Now add the peeled cashews, add water as required to make a thick curry and let it come to a boil. Serve garnished with fresh coriander and roti. tastes best with chapatis with a dash of ghee on them.
Parsley Potato Cheese Patties
A starter dish made with lots of parsley which I have come to love with time. I never anytime knew the actual taste of herbs till I started exploring and experimenting different cuisines. Though coriander was an important garnish in all our food from childhood, I never relished it as I am doing now. I realise the medicinal qualities as well as the taste it gives to a dish. Another such herb I have come to admire is the fresh crisp parley. Just love the pungent taste and the aroma in each bite. When the other day I came across some real fresh leaves I thought of making the Patties with the goodness of the herb. Hoping that all of you enjoy making this and savoring it too like I did!!
Ingredients
4 potatoes pressure cooked, peeled and grated
1/2 cup grated cheese (I used Kraft Cheese)
1 cup freshly chopped parsley
Salt to be added carefully since cheese has salt in it
2 tsp of black pepper powder
2 tsp of flour of corn (makke Ka Atta)
Method
In a mixing bowl take all the ingredients and mix to make a dough. Make small equal sized balls and just press them between your palms to make patties. On a pan drizzle some oil, roast on both sides drizzling oil to make golden crisp patties. Serve as they are since they are well flavored or with sauce, green chutney the choice is yours.
Mirchi Ka Salan
One of my favourite dishes which is made with my favourite ingredient..The green chilli!! Extremely tasty curry, an excellent accompaniment to a meal. It is made with chillies with less heat so can be easily eaten as a normal curry. Here goes my version of it.
Ingredients
8 green chillies of big and less spicy variety, slit in between (remove the stalk or let it be as per your choice)
2 onions finely chopped
2 tomatoes finely chopped
1 tsp ginger garlic paste
A pinch of turmeric powder
Salt to taste
1/2 cup grated dry coconut, dry roasted
1/4 cup sesame seeds, dry roasted
1/4 cup groundnuts roasted peeled (I used the powder which i had already made)
1 tspn kashmiri chilli for colour, you can adjust as per your taste
1 tsp aamchur
Method
First take the groundnuts, coconut and sesame seeds, grind them to a dry powder without adding water, keep ready
Saute the chillies in little oil, sprinkled with a little salt and some water (cook covered till almost done) keep ready
In the same pan take some oil add turmeric powder,chopped onions, ginger garlic paste and cook till golden, add tomatoes, salt, chilli powder, aamchur, cook till mushy and then add the sauted chillies, mix well add the powdered ingredients, add enough water to make a curry, garnish with chopped coriander, and serve with roti or phulka.
Cauliflower, Peas And Capsicum
A very simple preparation with minimal ingredients giving taste to your meal. Can be eaten with roti and phulka. Here goes my recipe.....
Ingredients
1 cauliflower, chopped into small florets (I use the leaves too)
1 cup green peas
2 capsicums chopped fine
1 tomato chopped fine
2 tspns of ginger garlic paste
Salt to taste
1 tsp of chilli powder
1/4 tspn of turmeric powder
1 tbsp grated raw mango
Method
In a pan take some oil, add turmeric powder, add the chopped capsicum with a little salt, when this is almost done add ginger garlic paste, saute till the raw smell disappears. Now add tomatoes and stir till done, this stage add peas and the cauliflower, salt as per taste, chilli powder and leave it covered to get done in its own juices. keep stirring in between, when almost done add the raw mango and let it cook for more time. Cook only till the florets are still firm and have absorbed all colours from the spices. Garnish with coriander and serve.
Cauliflower, Peas And Capsicum
A very simple preparation with minimal ingredients giving taste to your meal. Can be eaten with roti and phulka. Here goes my recipe.....
Ingredients
1 cauliflower, chopped into small florets (I use the leaves too)
1 cup green peas
2 capsicums chopped fine
1 tomato chopped fine
2 tspns of ginger garlic paste
Salt to taste
1 tsp of chilli powder
1/4 tspn of turmeric powder
1 tbsp grated raw mango
Method
In a pan take some oil, add the chopped capsicum with a little salt, when this is almost done add ginger garlic paste, saute till the raw smell disappears. Now add tomatoes and stir till done, this stage add the cauliflower, salt as per taste, chilli powder and leave it covered to get done in its own juices. keep stirring in between, when almost done add the raw mango and let it cook for more time. Cook only till the florets are still firm and have absorbed all colours from the spices. Garnish with coriander and serve.
