MANGO RICE

Ingredients:

4 tblsp raw Peanuts

Curry leaves

150 gms Basmati Rice

Masala

1/2 tsp Turmeric Powder

11/2 tsp Mustard seeds

6 Red Chillies

11/2 cup Grated Green Mango

4 tblsp Fresh Coconut, grated

1/2 tsp Asafoetida powder

For Tempering

1 tbsp Chana Daal, rinsed

1 Red Chilli, halved

1 tsp Mustard seeds

Curry leaves

3 tblsp Oil

Method:

Cook the rice and spread on a platter to cool. Set aside. For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor. Add half the grated mango. Blend into a fine paste. Set aside. For tempering heat up the oil in a heavy frying pan. Add mustard, chana daal, red chilli, and curry leaves. When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Saute for a few minutes over a medium heat, until the mango is cooked. Now add the masala. Cook until the raw smell disappears. Remove from heat up and set aside. When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended. Serve hot with fried.

Aloo bhat

Ingredients

4 large potatos 

2 large sized onions

1/2 cocunut 

chilli powder to taste

garam masala

1/2 spoon dhania powder 

a pinch of termeric 

1 spoon ginger-garlic paste

few cloves (laung / lavang) and cinnamon (dalchini)

2 cups basmathi rice 

3 tbsp oil

Method 

wash basmathi rice and soak it for 15 minutes. Cut potato into big pieces. Cut onions into thin slices and fry them in 1/2 spoon of oil. In a blender grind fried onoins, cocunut and all item ingredients to make it a thick paste. (if you have enough time mix potato and this paste and leave it for an hour to marinate potatos. if not, never mind). In a pressure pan or a deep sauce take oil. when it gets heated add the paste and potatos and fry it for 3 minutes. Add rice and 4 cups water and let it cook until the potatos are tender and rice is cooked. Serve hot with raitha and / or papad.

Masala Rice

Ingredients:

1 cup uncooked rice (chawal)

1/2 cup brinjal (baingan / eggplan) cubes

1/2 cup tendli, sliced vertically

a pinch of asafoetida (hing)

12 mm. (½") piece of ginger (adrak), grated

1/2 tsp turmeric powder (haldi)

1/2 tsp cumin seeds (jeera)

1/2 cup chopped onions

2 green chillies, chopped

1 tsp oil

salt to taste

To be ground into a powder 

1/2 tsp cumin seeds (jeera)

1/2 tsp coriander (dhania) seeds

8 to 10 black peppercorns (kalimirch)

3 cloves (laung / lavang)

To be mixed into a topping

1/4 cup grated cauliflower

1/4 cup chopped corriander (dhania)

1/2 tsp coriander-cumin seeds (dhania-jeera) powder

1 tsp chilli powder

1/2 tsp sugar

Method:

Clean, wash and soak the rice for about 10 minutes. Drain and keep aside. Heat the oil in a pressure cooker and add the asafoetida, ginger, turmeric powder and cumin seeds. When the seeds crackle, add the onions and green chillies and sauté till the onions turn translucent. Add the brinjals, tendli and the soaked rice. Add the ground powder, salt with 2½ cups of hot water and pressure cook for 2 to 3 whistles. When the rice is done add the topping mixture and toss well.Serve hot.