Mango Rice

Mango Rice

Mango rice is a must on Ugadi festival.  Cooked rice mixed with raw  grated mango however is very regular in south Indian homes during mango season.


Ingredients:
3 cups cooked rice
1 cup grated raw mango
5-6 red chilies
1/2 tea spoon methi seeds (fenugreek)
1/4 cup pea nuts
1 tea spoon mustard seeds
1/4 tea spoon hing
1/4 tea spoon haldi
1 tea spoon sugar
1 strand curry leaves
2 table spoon oil
Salt to taste

Preparation:
1. Dry roast red chilies and methi seeds in a pan till  methi gives out a nice aroma
2. Cool and powder the roasted methi and chilies. Set aside
3. Heat oil in a pan , add mustard seeds, haldi, hing, curry leaves, ground nuts and saute till mustard splits and ground nuts are well roasted.
4. Put off the heat and add the grated mango, ground powder and salt. Mix well.
5. Add the cooked rice and mix well.
6. Serve hot.

Coconut Rice

Coconut Rice                                                                               

Coconut is a south Indian dish prepared with rice and coconut. It is dish made with very little ingredients and is easy on stomach.


Ingredients:
2 cups basmati rice
1 cup fresh grated coconut
1 table spoon cashews
4 green chilies
1 medium size finely chopped onion
2 strand curry leaves
1 red dry chilly
1 tea spoon mustard seeds
1/4 tea spoon hing
1 table spoon finely chopped coriander leaves
2 table spoon oil.
Salt to taste
Preparation:
1. Wash and soak basmati rice in water for an hour.
2. Add 2 1/2 cups of water and cook basmati rice in a cooker for three whistle and set aside.
3. In a thick pan heat the oil and put mustard seeds, hing, when mustard seeds cracks, add the curry leaves, broken red chili, green chilies  and cashews. Saute till cashews turn light brown
4. Now add onion and saute till onion becomes transparent.Add salt and mix well
5.  Now add the fresh coconut gratings and put off the heat .Mix well.
6.Add  the cooked basmati rice and mix gently.
7 Garnish with fresh coriander leaves

Cluster beans pulao

       Cluster beans pulao

                                                                         
Pulao is an all time family favourite. Basmati rice cooked with cluster beans and spice makes an aromatic pulao. This  pulao tastes great with any raita.


Ingredients:
2 cups basmati rice
200 gms cluster beans
2 bay leaves
2 onions
6 pods of garlic
1" ginger
4 green chillies
1 table spoon chopped coriander leaves
1 table spoon chopped pudina leaves (mint)
4 cloves
1" cinnamon
1 elachi (cardamom)
1 table spoon poppy seeds
3 table spoon oil

Preparation:
1. Wash and soak basmati rice for an hour and drain the water
2. Finely chop the onions
3. Finely chop the cluster beans
4. In a pan heat 1 table spoon oil and add grated ginger, garlic, coriander leaves, pudina leaves, poppy seeds,green chillies and saute for a minute.
5. Grind the above masala  with clove, cinnamon, elachi to a fine paste.
6. In a cooker pan heat the remaining oil add the bay leaves, chopped onion, chopped cluster beans and saute till onion becomes transparent.
7. When onion turns transparent add the ground masala and saute for a minute.
8. To this add basmati rice, salt, and 2 1/2 cup water and cook for three whistles.
9. Serve hot with any raita.

Madras Rasam

                          Madras Rasam                                                                       

Rasam is a popular South Indian cuisine. It is also known as 'Saaru', or 'Chaaru'. A full course South Indian meal is incomplete without rasam.


Ingredients:
3 ripe tomatoes
3 cups water
1 tea spoon black pepper
1 tea spoon jeera (cumin seeds)
4 dry whole red chillies
1 table spoon tamarind extract
4 pods of garlic
1 table spoon oil
1/2 tea spoon mustard seeds
1 strand curry leaves
1/4 cup of finely chopped coriander leaves
1/2  tea spoon haldi
Salt to taste

Preparation:
1. Finely chop the tomatoes and soak the pieces in 1 cup of water for ten minutes
2. Powder together black pepper, jeera, and garlic
3. Using the hand, squeeze the tomatoes soaked in water and remove the peel
4. Add 2 more cups of water to the tomato juice,also add tamarind extract, salt, haldi and let boil the mixture well.
5. Heat oil in a pan and add mustard seeds, red chillies, curry leaves and ground garlic, jeera and pepper powder and saute till mustard splits.(tadka)
6. Add the above tadka to the boiling rasam and stir well and boil for one more minute and take off heat
7. Garnish with fresh coriander leaves .
8. Serve hot with rice.

Masala Noodles

                                                               

Masala Noodles

                                                                     

Noodles are always associated with Chinese cuisine. Try this masala noodles with all Indian spices and masala  for a change!


Ingredients:
2 packets vegetable noodles
2 big onions finely chopped
3 big tomatoes finely chopped
1/2 cabbage shredded
100 gms french beans cut in thin strips
100 gms carrots - cut julienne (thin sticks)
1 green capsicum - cut in thin strips
1 yellow capsicum - cut in thin strips
 1/2 cup fresh peas - shelled
10 spring onions - cut in thin strips
1 "ginger -grated
5 flakes garlic- grated
4 tea spoon chopped coriander leaves
4 green chillies- chopped
1/2 tea spoon red chilli powder
1/2 tea spoon pepper powder
4 table spoon oil.
1 table spoon fresh garam masala powder.
Salt to taste.

Preparation:
1. Fill a large pot with 3/4 water and bring it to a boil. Add 1 table spoon oil and little salt.
2. Add the noodles and cook until al dente (tender). Takes about 10 - 12 minutes.
3. Drain the noodles thoroughly and set aside.
4. Heat 3 table spoon of oil in a large wok.

5. Add ginger, garlic and saute. Add the onions ,tomatoes and saute till onion turns transparent.
6. Add cabbage, carrot, beans ,peas, capsicum and spring onions and cook till vegetables are just done. Do not over cook vegetables
7. Now add salt, green chillies, red chilli powder, pepper powder and garam masala powder and mix well.
8. Finally add the cooked noodles and coriander leaves and toss the noodles well .
9. Take off the heat and serve hot.

Sandige Tuppanna

Sandige Tuppanna

Sandige in Kannada means fryums and Tuppanna means Ghee rice. This dish can also be prepared using roasted papads.


Ingredients:
2 cups cooked rice
4 fried aralu sandige.(Fryums made of popped rice) /3 roasted papad.
3 table spoon of ghee
2 table spoon urad dal
1 teaspoon pepper
1 teaspoon jeera (cumin seeds)
1/2 teaspoon channa dal
1 strand curry leaves
2 dry red chillies
2 table spoon peanuts ( ground nuts)
1 spoon sugar
2 table spoon grated fresh coconut
Salt to taste.

Preparation:
1. Dry roast the urad dal , pepper till urad dal turns light brown  and powder .
2. In a pan heat ghee add  jeera, channa dal, curry leaves, peanuts and red chillies. Saute till peanuts change colour.
3. Put off heat  add the urad dal , pepper powder and mix well.
4. Next add the cooked rice, salt, sugar and coconut  and mix well.
5. Just before serving crush the fried sandige (fryums) or papad and mix with the rice .