Raw Mango Rice / Maanga Sadam

Green is one of the pleasant colors for eyes, when it’s coming to cooking with green there are lot of vegetables available in green. Even we use to refer leaf vegetables as greens, which are healthy ones. Hope you might have found today’s color right now, Yep its green, I choose green mango as main ingredient but the final result is yellow.

Ingredients:

Raw mango	1 ½ cups
Cooked Rice	3 cups
Mustard seeds	1 tsp
Split chana dal	1 Tbsp
Split urad dal	½ Tbsp
Cashew nut	1 Tbsp
Roasted peanuts	2 Tbsp
Asafetida	A pinch
Turmeric powder	¼ tsp
Green chili	2-3
Curry leaves	Few
Cilantro	Few
Salt
Oil

 

Directions:

1. Peel the skin of green mango and shred it.
2. Once the rice is cooked spread that in a large bowl and allow cooling.
3. Heat oil in a kadai, splutter mustard seeds and asafetida then add split chana and urad dal saute for a minute.
4. Next add green chilies, cashew nut and peanut when they start to turn brown add turmeric, curry leaves and cilantro (half portion).
5. Saute for few more seconds and add shredded mango and salt, give a nice stir and turn of the stove.
6. Then add cooled rice and mix well. Garnish with remaining cilantro and serve it hot with chips.

 

 

Note:

Mango should be very sour then only you can get good flavor in rice.

 

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Peanut Mint Rice

Fresh mints always have good smell and flavor, after last weeks rain our mint started to grow fast, last year in alternate weeks I use to make mint chutney and mint rice. If I try the same this year sure everyone will be bored, so started to experiment with mint. Before posting my experiments here comes my mint rice. This not my usual version changed a bit and added peanut and coconut. I love peanuts in rice it gives a unique taste for rice.

Ingredients:

Basmati rice	1 cup
Bay leaves	2
Onion sliced lengthwise	½ cup
Unsalted roasted peanuts	¾ - 1 cup
Ghee	1 Tbsp
Oil	2 tsp
Salt
To Grind:
Fresh mint leaves	4 cups
Cinnamon stick	1 piece (½ inch)
Clove	2
Fennel seeds	1 tsp
Coconut grated	2 Tbsp
Garlic pods	4-5
Ginger	½ inch
Green chili	2

 

Directions:

1. Soak basmati rice for 10 – 20 minutes, drain the water add half portion of salt and cook with 1 ¾ cup of water.
2. Once the rice is done allow it to cool and spread that in a mixing bowl or plate.
3. Grind all the ingredients in the list with little water to smooth paste.
4. Heat oil in pressure cooker; add the ground paste and saute for 2-3 minutes add enough salt and pressure cook by sprinkling a tablespoon of water.
5. In a kadai, heat ghee saute bay leaves, peanuts and onion until onion turns soft now add the cooked mint mixture and saute for another 2-3 minutes.
6. Turn off the stove and add cooked rice mix well until the mixture blends well. Serve with any raita or chips.

 

Note:

• You can make rice and mixture before and mix them when you need.
• If you need more hot and spicy add chili powder and garam masala when sautéing onion and peanuts.
• If you need add more salt, add while mixing the rice in final stage.
• The given ratio is for one cup rice, always make more mint mixture and preserve some in hand if you need them you can add any time and mix with rice.

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Mushroom Biriyani

Biriyani is one of the famous foods for occasion, not only in wedding for any function or even some special occasions  most of the south Indian’s prefer Biriyani. There are different versions for this biriyani, since I have posted vegetable biriyani today I tied mushroom biriyani. In our home mushroom biriyani became a common food yep, its our families favorite food.

Ingredients:

Basmati Rice	1 cup
Mushroom (button)	250 gms
Bay leaves	2
Ani star	2
Green chili	1-2
Cilantro chopped	¼ cup
Mint leaves chopped	¼ cup
Onion	1 medium size
Tomato	1 large
Yogurt	¼ cup
Turmeric powder	¼ tsp
Chili powder	1 tsp
Sakthi masala biriyani powder	2 tsp
Cashew nut	1 -2 Tbsp
To grind:
Ginger	2 inch
Garlic	7-8 pods
Cardamom	1
Cinnamon	1 inch
Clove	4-5
Fennel seeds	1 tsp

 

Directions:

1. Wash and soak rice 10 -15 minutes. Cut onion lengthwise and tomatoes should be chopped finely.
2. Grind all the ingredients in the list by adding little water to a smooth paste.
3. Heat one tablespoon oil in a pan, fry bay leaves ani star (if you have any other biriyani spice you can add).
4. Add onion and green chili saute until light brown, add ground paste and cook until raw smell leaves.
5. Add tomatoes and cook until it turns mushy, add mushroom and start to cook after couple minutes mushroom will start to shrink, now add chili powder, turmeric and biriyani masala powder and enough salt for mushroom.
6. Cook for another 5 minutes, whip the yogurt and add to mushroom and let it cook for couple minutes.
7. Mean while in another pan, heat a tablespoon of ghee roast the cashew until golden brown and remove it and keep aside. Drain the rice and add to the ghee fry until the moisture evaporates and nice aroma comes.
8. Add mushroom mixture, rice, salt (for rice) and 1 ½ cup water and cook in rice cooker or pressure cook for 2 whistles.
9. Garnish with those fried cashew and some chopped cilantro. Serve with any raita.

 

Note:

If you fry the rice before cooking your rice will be grainy, Don’t mix the rice as soon as its done let it cool for a while and mix gentle or else rice will broke.

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Vangi Bhath / Eggplant Rice

Brinjal is one of my favorite vegetable, but after coming to US I miss our Indian bringal a lot, here we get only BT bringal, for some reason I don’t like that. Last week when I was shopping found young and tender BT bringal, I was pulled to that and grabbed one. Tried this Vangi Bhath and fell in love with this bringal also.

Ingredients:

Basmati Rice	1 cup
Brinjal/ Eggplant	200 gms
Cashew nuts	1 Tbsp
Curry leaves	few
Lemon	1 small
Asafetida powder	a pinch
Ghee	1 Tbsp (optional)
Oil	2 Tbsp
Bay leaf	1-2
Cinnamon	½ inch
Salt	as per taste
Spice Powder
Red chili	3-4
Coriander seeds	¾ Tbsp
Split channa dhal / Bengal gram dhal	¾ Tbsp
Urad dhal	2 tsp
Coconut	4 Tbsp

 

Directions:

1. Soak rice for 10 minutes and cook by adding salt and one teaspoon of ghee.
2. Heat another teaspoon of ghee and fry all the ingredients except coconut until light brown finally add coconut fry for few seconds and turn off the stove.
3. Cool and grind to course powder.
4. Cut the brinjal length wise and soak in water with ¼ teaspoon salt until you needed.
5. Heat oil in a pan, fry bay leaf, cinnamon, peanut and cashew nut add brinjal after squeezing the water add salt and cook until brinjal is nicely cooked.
6. Spread the cooked rice in a wide mixing bowl and allow it to cool, now add cooked brinjal and spice powder squeeze the lemon juice and mix well Vangi Bath is ready enjoy with riata or chips.

Note:

You can increase red chili according to your taste, according to your taste you can increase the spice powder; always use the free ground powder.

 

 

Paneer Ke Chawal / Indain Cheese Rice

For second day of BM 26, my theme is rice, as I choose paneer as main ingredient. Paneer ke Chawal is a Punjab cusine I tried this from India cookbook by Pushpesh Pant.

This is the first recipe I am posting as soon I cook and taste. Because of time consistent I prepared using rice cooker and since I was running out of green chili I added chili powder.

Ingredients:

Basmati rice	1 cup
Paneer cubes	1 cup
Peas	½ cup
Onion chopped lengthwise	½ cup
Clove	2
Bay leaves	2 small
Green chili	2
Turmeric powder	a pinch
Mint leaves	20
Lemon juice	2 tsp
Salt	as needed
Oil	as needed
To Garnish:
Ghee	1 Tbsp
Onion	½ cup
Cashew nuts	2 Tbsp

 

Directions:

1. Soak rice for 10 – 15 minutes.
2. Heat ghee in a pan, roast cashew nut and keep it aside. In the same pan fry onion for 5-7 minutes or until golden brown, keep it aside.
3. In another pan, heat tablespoon oil and fry paneer and keep aside, in the same oil fry clove and bay leaves. Add onion sauté for few minutes, add green chili and mint leaves sauté for 4-5 minutes.
4. Add peas and turmeric powder and chili powder and saute for another 2-3 minutes. Drain the soaked rice and roast it with peas until moisture leaves.
5. Transfer to rice cooker and add salt and 2 cups of water allow it to cook.
6. When rice is ¾ cooked add paneer and gentle mix and continue cooking.
7. Once the rice is cooked add roasted cashew nut, fried onion, lemon juice and chopped coriander leaves.

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