Sorry friends , picture is not looking impressive ..I forgot to take the picture on the day i prepared.So i again prepared it today with the remaining mango paste and rice.Rice looks mushy here..Please make it grainy & separate ..It will taste excellent.
- Raw mango – 500 gms
- Green chilly – 2 nos ( slit cut)
- Red chilly – 2 nos ( pinched into two)
- Methi seeds – 1/2 tsp
- Turmeric powder – 1 tsp
- Hing – 1 tsp
- Salt – As required
- Cooking oil – 4 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 2 tsp
- Channa dal –2 tsp
- Curry leaves - a sprig
Basmati rice – 1/2 cup ( i used steamed rice with water & rice ratio of 2.5 : 1)
Water – 1 cup
Sesame oil – 1 tbsp
- Grate the mangoes and set aside.
- In a kadai , dry roast the methi seeds till it turns brown and powder it.
- In the same kadai , add the cooking oil and splutter mustard seeds , urad dal , channa dal , green chillies , red chillies & half of hing , curry leaves..
- Then add the grated mango and turmeric powder & saute well till its cooked nicely.
- Add the remaining hing and methi seeds powder..
- Saute for sometime and switch off the flame.Take the paste and store it in an air tight container after it cools down.
- Pressure cook rice and water in 1:2 ratio . Remove and allow it to cool.
Enjoy with papad !!
KITCHEN CLINIC :
|Mango : |
Food ValueThe mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.
The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilised by the body and they help to maintain the alkali reserve of the body.
Natural Benefits and Curative PropertiesThe mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India. However, these pickles, if extremely sour, spicy and oily, are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, sinusitis, sore throat and hyperacidity.
The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
The unripe mango protects men from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking it in hot ashes and mixing the pith with sugar and water is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.