Mango Rice

Here is an easy and delicious mango rice recipe just for you. The mango rice is a popular South Indian dish. This mango rice recipe is a unique and delicious way of combining the mango (the king of fruits) with rice. Would be glad to hear from you on this mango rice recipe.

Ingredients:

Grated Raw Mango 1

Cooked Rice 1 cup
Grated fresh Coconut 2 tbsp

The seasoning:

Musturd Seeds 1tsp
Cumin Seeds 1tsp
Channa Dal 1tsp
Urad dal 1 tsp
Turmeric 1 /2 tsp
Cashews/Peanuts 6-8
Green Chilli 4
Curry Leaves
Hing a pinch
Salt
Red Chilli 1
Oil
Seasoning
Method:

• Cook the rice and spread on a platter to cool.
• Set aside.

• For tempering heat up the oil in a heavy frying pan.
• Add mustard, chana Dal, red chilli, and curry leaves,turmeric.
• When the mustard seeds splutter, add green chili and peanuts/cashews.
• Then add grated mango Saute for a few minutes over a medium heat, until the mango is cooked.

• Remove from heat up and set aside.
• When the rice is cool, add salt to taste then add to the aboue mango mixture
• Mix well properly then yummy Mango Rice ready
  
• Serve with any pickle/papad
  

Spinach Tikka

These spinach tikkas are what I call a perfect balance between health and taste. A crunchy tasty dish this is a wonderful appetizer and can also be used as a filling...for your sandwiches.

Ingredients:

Spinach 2 1/2 cups
Green chilli 3 or 5
Baked Potato /Mashed Potato 1 big
Coriander Leaves
Lime Juice 1tbsp
Salt
Oil

Method:

• First Chop the Spinach and Green chilli very smaal pieces.
  

• And grate the baked potato or mashed left over boiled potato keep aside

• In a mixing Bowl put chopped spinach,green chilli, grated potato,chopped coriander leaves,lime juice and finally salt combine and mix thoroughly to make dough .,keep it side just 5 min.

• And make palette shape/any shape with spinach dough keep aside.
  
• In flatted pan put 2 -3 drops oil and cook palettes both sides light golden color.

• Serve with tomato ketchup/any Chutney.

Serving Size:

Mutter Paneer

Ingredients:

Boiled Peas 1 cup
Paneer 1/2 cup
Cumin Powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Turmeric Powder 1/2 tsp
Onion 1
Tomato 1
Green Chilli 3
Ginger garlic paste 1 tsp
Chilli Powder 1 tsp
Cloves 2
cinnamin 1
Bay leaf 1
Salt
Coriander Leaves
Oil

Method:

• Heat up a couple of tablespoons of veg oil in a frying pan until hot and then add the cube sof paneer and fry until golden brown - turning over frequently to ensure even browning.
• When the paneer cubes have browned - place them onto a plate lined with kitchen paper so that the excess oil is absorbed away.

Boiled Peas

Fried paneer Cubes

• In the meantime -Grind the onions,tomato and green chilli s keep asideOnion-Tomato Puree
  
• Next take the kadai and heat some vegetable oil in it until hot - and add the pinch of Cloves,cinnamon,bay leaf and wait until it splutters.
• Then add Tomato Onion Mixture and the oil begins to separate from the onions
  
• Add Ginger garlic paste,after add the all ground spices
• Then when the spices are infused into the onion mixture - and the oil begins to separate from the onions
  
• After about 5 mins of simmering tomato-onion-spice mixture - add about 4 small glasses of water to the pot - and bring to simmer. Then add the previously-fried cubes of paneer to the pot and let it simmer for a few minutes more.
• Then add the bowl of Boiled /Frozen peas - mix it about and simmer with the lid partially on for about 20 mins - stirring occasionally.
  
• Then Finally add some freshly chopped coriander leaves and turn the flame off

Palak Paratha

Ingredients:

Wheat Flour 1 cup
Chopped Spinach 1 cup
1/2 tsp coriander powder
1 /2tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp asafotida powder
Salt to taste
Oil

Method:

• Fresh palakGrind the spinach into a fine paste in your food processor without any additional water.
• Add the coriander, cumin, red chilli, asafotida and salt to taste, to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Keep the dough aside in the refrigerator for 2-3 hours.

• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time .

• The paratha is done when both sides are crispy and golden brown.

CARROT VADA

Generally we made vada with urad Dal or moong dal or mixed veggies.But today I used only carrot to make vada. And Another Ingredients are Peanut powder And Fresh Coconut and etc.......I hope you will like it.

INGREDIENTS:

Carrot 1 cup
Fresh Coconut 1 cup
Green chilli 3
Gram Flour 2 tbsp
Peanut Powder 2 tbsp
Chopped Ginger 1 tbsp
Coriander leaves 1/4 cup
Salt to taste

Main Ingredients

Method:

• First Grate the Carrot and chop the green chilli n ginger
• In a Mixing bowl add grated carrot,Coconut,Peanut Powder,gram flour,ginger,green chilli,coriander leaves,salt.

• Heat oil in a kadhai over medium high heat.
• Slip the flattened circle gently into the hot oil.But I made balls here.
  
• Fry the other side too and drain them on a paper towel.
• Do the same for the remaining Mixture.
• serve Hot with Sauce

Note: If Dough is not Coming Properly Add More Gram flour Or Peanut Powder If You don't like deep fry you can do the shallow fry also.