MANGO-RICE/ ಮಾವಿನ ಕಾಯಿ ಚಿತ್ರಾನ್ನ (Kannada language)/ மாங்காய் சோறு (Tamil language)

Also called as mavinkai chitraanna. This rice recipe is already been given in my blog before, but this is a modified Mango rice. You can also find it here

My blog carries every single dish with tangy, tasty and spicy tinge, straight into your stomach. Except most dessert and sweets, use of lemon, spices and tomatoes or tamarind gives a very different sense of sparkling essence in food. Mango rice is one more fusion of sweet, sour, spices and tanginess in food that is to be relished with rice. Here I use unripen mango to make it less sweet. This can be stored for atleast 2 weeks and whenever required can be mixed with rice. This is one more rice recipe, easy to go with lunch for kids.

INGREDIENTS

Basmathi rice- 1 cup (150 grams)

Unripen mango- 1, grated

Green chilies- 2 sliced into half

Curry leaves- 10

Cilantro (Coriander)- to garnish

Coconut- ½ cup (grated)

Peanuts (ground nuts) - 1 cup

Onion- ½ chopped into pieces

Lemon- ½ to 1 big size

Mustard seeds and turmeric powder- pinch

Oil and salt

COOKING

Cook rice and keep aside.

In a pan, heat oil, add mustard, turmeric powder followed by peanuts, green chilies, curry leaves, onions. Fry until onions turn golden brown.

Add grated mango and cook it completely by occasional stirring. This may take 10-15 minutes. Add grated coconut and squeeze lemon (1/2) and salt to it. Salt and lemon should be added 10% more than the normal taste if used for mixing with rice.

Once mango is cooked and no more coconut smells in the mixture, turn off the flame and add coriander leaves. Mix thoroughly.

This can be stored in refrigerator or can be mixed with cooked rice and served hot with curd or pickle. 

HAPPY COOKING

PANEER-MUSHROOM FRY

It was a Friday evening which calls for relaxation and short cooking for evening. The celebration of Friday was initiated with an idea to have Chinese food at home, which is normally like noodles or a gobi (cauliflower)/ mushroom Manchurian (This is a very famous Chinese recipe, available in most Asian restaurants). I had made my mind to eat anything, but with paneer (Paneer is a Indian cottage cheese). Paneer is not easily available at local stores in a non-Indian country like South Africa (unless you are in Jo’burg). My husband is not a really a good fan of paneer but who says no for a combination of paneer with Mushrooms? I made a combination of Paneer- Mushroon along with very noticeable amount of green bell peppers. Just the soy sauce and Green chilli paste was the addition to bring it to a good Chinese food (Of course with perfect cooking). He just loved it and was a very easy cooking on relaxed Friday evening. I have listed down the ingredients required. Unlike from gobi Manchurian, this is very easy and less time consuming.

INGREDIENTS

Paneer (Indian cottage chese) - 100gms (Cubes)

Mushrooms- 100gms, sliced Ignore warning

Onion-1, sliced into big pieces

Small tomatoes- 4, sliced into half

Green bell pepper- 1, sliced into medium squares

Garlic- 2-3 cloves, sliced

Cilantro (Coriander leaves) and Spring onions- to garnish

Cumin seeds - 3 tb sp.

Salt, pepper powder and oil

Soya sause- 4-5 tb sp.

Red chilli- garlic sause- 6-7 tb sp. for medium spicy and 10 tb for more spicy

COOKING

Heat oil in a pan, add paneer cubes and fry it for 5 minutes in a medium flame, along with a tb sp. of red chilli sauce and soya sauce. Keep it aside when paneer turns goldenish color.

Again, in a pan add oil, fry cumin seeds, garlic, onions, tomatoes, bell pepper and mushrooms with required amount of salt, soya sauce and red chilli sauce.

Keep stirring until its medium cooked and add paneer to this and allow it for 5 more min.

This can be garnished with cilantro and spring onion.

This can be served for 2 with tomato sauce if required.

Here is the ready Paneer-Mushroom fry.

[Additional vegetables like long green beans, broccoli, red bell peppers and cauliflower can be added]

So what are you planning for this weekend!!!

HAPPY COOKING :)

Nihar’s Special Veggie Delight

NEW GUEST COOKING

This is Niharika’s (Neeharika) one among many other posts and recipes, which are either shared formally for blog or through a long conversation. She is cooking loving person, who understands my taste of food. She taught me Strawberry dessert, brinjal curry, spicy tomato rice, raitha and now veggie delight. Her recipes are special for me because its very easy, no special ingredients required and its just a different style of adding vegetables, spices and time taken between each step in cooking!!!

Thanks Nihar, I appreciate your time in sharing recipes with me

LIST OF INGREDIENTS (per 2 people)

Onions - 1 big sized (sliced into medium pieces)

Bell peppers (red/green or yellow)- 2 chopped in to pieces

Mushrooms- 50 grams (chopped into pieces)

Green chilies- 2 sliced into pieces

Cilantro- to garnish

Garam masala, Pepper powder, salt and Turmeric- pinch or to taste

Eggs- 2, beaten

COOKING

1. On a pan, add 2 sp. of oil, heat it and then add turmeric, pepper powder, garam masala and salt.
2. Toss veggies for 3-5 minutes and add beaten egg.
3. Cook the eggs+veggies till the eggs are completely done; there should be no liquid portion visible on the top.
4. Carefully turn the omelet ; if its too difficult, break it into 2/4 pieces and turn each piece individually.
5. And here is the Veggie delight ready
6. Here eggs acts as a binder to hold vegetables and makes it an omelet.

SUBSTITUTE for EGG

Take a tomato, grind it to make paste, add corn flour (available in non-Indian region) or Gram flour (available in Indian subcontinent). I have tried with gram flour.

[ add 2-3 tb sp. gram flour, beat it thoroughly along with adding a pinch of salt, pepper powder and tomato. Make it a thick paste and add as substitute for eggs]

Thanks Nihar and keep contributing :D
HAPPY COOKING GUYS