Mango Rice

Hello everyone,

Mango rice or manga saadham is very delicious rice which is similar to lemon rice with tangy taste. My mom used to make this but I was not fond of it. My MIL makes when its mango season. I like to take it for lunchbox.

 

This is the season for mangoes. My husband went to Indian store and bought raw mango. Its been long time since I made rice with mango. Hence, I decided to make it for lunch. Here is the recipe.

Ingredients:

Grated Raw Mango - 1 cup

Grated coconut - 1/4 cup

Turmeric powder - 1/4 tsp

Cooked Rice - 2 cups

Salt as per taste

Coriander leaves - few for garnishing

 

To Temper:

Oil - 1tbsp

Mustard seeds - 1tsp

Urad dal - 1 1/2 tsp

Chana dal - 2 tsp

Hing a pinch

Green chili -  1 slit

Curry leaves - few

Peanuts - 1/4 cup

 

Method

1. Dry roast the peanuts and keep it aside. Make sure not to burn the peanuts.
2. Heat oil in a kadai, add the ingredients under 'To Temper' section except curry leaves, green chili and roasted peanuts.
3. When the mustard seeds splutters and the dal turns brown, add curry leaves, green chili and peanuts.
4. Add turmeric powder, grated mango. Mix well.
5. Sauté for 2-3 mins or until the grated mango shrinks.
6. Take cooked rice in a large bowl, add the mango mix, salt, grated coconut and coriander leaves. Mix well without breaking the rice.
7.  Mango rice is ready to serve with appalam or any vadaam.

 

Notes:

1. Rice has to be cooked in such a way that it is not sticky and the grain are separate.
2. Rice has to be cooled.
3. I always use less spice so that my son can eat. If you want the rice to be more spicy, add 1-2 red or greed chili.
4. Skip step 1 if you have roasted peanuts.

Dill Leaves Pulao

Hello Everyone,

Dill leaf is an aromatic herb with delicate, tiny leaves. Dill Leaves is popular in India. It's called Soa in Hindi, SoaKura in Telugu, Sabsige soppu in Kannada and Sadhakuppi in Tamil. It can be used in making Akki Roti, Dal, Pulao, Fritters/Vadai.

Dill Leaves is rich in fiber and calcium. My MIL used to say it helps to increase breastmilk supply for new mom.

Dill Leaves Pulao is an one pot dish mixed with Dill Leaves and vegetables. I made this in instant pot. This can be made in pressure cooker as well.

Ingredients:

Basmati Rice:1 Cup

Dill Leaves: 1 Cup(Washed and Finely Chopped)

Ginger Garlic paste:1 tsp

Onion: 1(thinly sliced)

Tomato: 1 (Chopped)

Potato: 2 Cut into cubes

Peas: 1/4 Cup(Fresh/Frozen)

Green Chili:2(Slit)

Cumin powder:1tsp

Coriander powder:1tsp

Grated Coconut:1/4 Cup

Ghee/Oil:1tbsp

Water:1.5 Cup water

Whole Spices

Cumin Seeds:1tsp

Bay Leaf:1

Cinnamon Stick:1inch

Cardamom:2

Clove:2

Method:

 1.Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.

 2.Once cumin seed splutters, add green chili, ginger garlic paste, onion and sauté for 2-3 mins until onion is transparent. Sprinkle a pinch of salt for the onion.

 3. Add tomato, cumin powder, coriander powder and mix well. Sauté until it is mushy.

 4. Add chopped potatoes, peas, salt and mix well. Let it cook for a min.

 5. Add Dill leaves and give it a stir. Add rice and water. Mix the vegetables and check for salt. Close the lid in sealing vent position.

6.Change the setting to pressure cook mode and cook for 5mins in high pressure. Instant pot beeps once it is cooked. Let it be in keep warm for 8-10mins and then release the pressure manually and open the lid.

7.Dill Leaves pulao is ready to serve with raita of your choice(I prepared cucumber raita).

Sabz Pulao/Mixed vegetable Pilaf

Time Taken: 45 mins

Ingredients:
Basmati rice – 1 cup.

Potatoes (Cut into cubes) – 2 medium sized.

Cauliflower florets – 1 cup.

Green peas – 1 cup.

Ghee – 1 tbsp.

Cumin seeds – 1 tsp.

Turmeric powder – ½ tsp.

Water – 2 ¼ cups.

Green chili (Cut lengthwise) – 2.

Salt to taste.

Method:
1.Wash and soak the rice in plenty of water for 30 mins. Drain the water and keep aside.

2.Heat 1 tbsp ghee in a pan for 30 secs; add cumin seeds and turmeric powder.

3.When the cumin seeds splutters, add potatoes, cauliflower and peas. Mix well. Add 1 tsp salt to vegetables and cook for 5 mins in medium heat.

4.Check whether the rice cooker is in cook mode. Add cooked vegetables, rice, 2 ¼ cups water and salt. Allow it to cook until keep warm mode.

5.Serve hot with cool raita.

Note: It can be cooked in pressure cooker or can add rice, water and salt along with vegetables in a pan. Cover and cook in low heat till water evaporates or until rice is done.

Bisi Belebath

Bisi belebath is a rice based dish with its origin in Karnataka. My mother in law is basically from Bangalore. I got the recipe and procedure from her and prepared bisi belebath. Recipe credit goes to my MIL :).

Time Taken: 45mins

Ingredients:

Rice - 1/2 Cup

Toor Dal - 1/4 Cup

Chopped Vegetables  - 1 1/2 Cup

Channa Dal - 4 tbsp

Urad Dal - 2 tbsp

Jeera - 2 tsp

Fenugreek - 1/4 tsp

Pepper - 1 tsp

Red Chili - 3

Kus Kus - 1 tsp

Grated Coconut - 2 tbsp

Curry Leaves - 2 strings

Turmeric Powder - 1 tsp

Jaggery - 1 tbsp

Tamarind - medium lemon size

Salt to taste

Oil - 2 tbsp

Water - 1 Cup

Method:

Cook the rice and toor dal and keepit aside.

Soak the tamarind in hot water and extract the tamarind water.

Boil the vegetables and keep it aside.

Heat oil in a pan, add channa dal, urad dal, jeera, fenugreek, pepper, red chili and fry till the dal turns light brown. 

Remove the above ingredients from pan and fry kus kus and curry leaves (curry leaves are added with kus kus, so that kus kus doesn't stay in pan).

Grind the fried items with coconut.

Boil the tamarind water for a minute. Add turmeric powder, Salt and Jaggery to it.

Now add vegetables and allow it to boil for 5mins.

Then add the grounded mixture. Let it boil for 2-3 mins.

Add toor dal followed by rice and cook for 2 mins.

Heat oil in a pan and fry groundnut, channa dal, urad dal and mustard for Chaunk. Add the fired items to the bisi belebath.

Garnish with boondhi and coriander leaves. Serve hot.