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Showing posts with label SUMMER RECIPES. Show all posts
Showing posts with label SUMMER RECIPES. Show all posts

March 27, 2017

Mavinakayi Chitranna Recipe – Raw Mango Rice Recipe Karnataka Style

mavinakayi chitranna recipe
Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in  Karnataka style. I learnt this recipe from my School moms friend Archana. When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year. Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !

Check out my Holige recipe, easy obbattu saaru, Karnataka Ugadi lunch menu post !

Check out my Andhra Ugadi pachadi recipe, pulihora and boorelu recipes.



mavinakayi chitranna

Mavinakayi Chitranna Recipe - Karnataka style raw mango rice


Mavinakayi Chitranna Recipe - Karnataka style raw mango rice Mavinakayi chitranna recipe - Raw mango rice recipe - Karnataka style
Cuisine: Karnataka
Category: Rice varieties
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup)
  • Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango)
  • Grated coconut - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1.5 tsp
  • Raw Peanut - 1 tbsp
  • Green chillies - 3 nos ( Slit)
  • Curry leaves - Few
  • Coriander leaves - 1.5 tbsp
METHOD

  • Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside.
    mavinkayi chitranna
  • Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of  raw mango based on its tanginess.

  • Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute.
    mavinkayi chitranna
  • Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways.
    mavinkayi chitranna
  • Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish.
    mavinkayi chitranna
    mavinkayi chitranna
  • Enjoy !

Note
  • For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle.
  • Adjust the quantity of green chillies based on the sourness of mango.
  • I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well.
  • The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour.
  • It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin.
  • Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation.
  • Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.
Try this simple and yummy raw mango rice at home, enjoy your lunch !
mango rice recipe karnataka style
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March 25, 2017

Masala Chaas Recipe – North Indian Masala Buttermilk Recipe

masala chaas recipe
When we think about thirst quenchers for summer, the simple and the best coolant that strikes our mind is buttermilk. Its an awesome summer drink that provides lots of health benefits to our body. In South India, Tamil nadu we never fail to make neer mor during summer. Sendhil & Raksha likes to have spiced buttermilk instead of taking curd rice. But I love to eat creamy curd rice with raw mango or baby mango ( Vadu mangai) pickle. So I make South Indian neer mor almost everyday in summer just for them. 

Recently I tasted this North Indian style spiced buttermilk (“Chaas/Masala Chaas” or masala taak in Hindi ) in a restaurant lunch buffet. As it was kept in a mud pot and served chilled, I loved it very much and had 3 servings even after having a tummy full lunch. I wanted to try this simple and yummy chaas at home for a change. I browsed for the recipe and tried at home. Roasted cumin seeds powder( Bhuna jeera powder) and black salt are the star ingredients of this basic plain chaas recipe apart from fresh yogurt/curd. 

To make a spicy masala chaas, green chilli, ginger, coriander leaves can also be used along with cumin powder and black salt. For variations, mint leaves/Pudina, hing and even black pepper powder can be used. A pinch of chaat masala can also be added for that extra punch. Ok, lets see how to make this North Indian special summer drink, Masala chaas recipe with step by step photos !

Check out my Summer Recipes in THIS LINK !

Masala chaas Recipe - North Indian Chaas recipe


Masala chaas Recipe - North Indian Chaas recipe How to make North Indian special summer drink - Masala chaas/ Chaas recipe
Cuisine: North Indian
Category: Beverages
Serves: 2-3
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes


INGREDIENTS
1 cup - 250ml
  • Fresh Curd / yogurt - 1 cup
  • Small green chilli – 1 no
  • Roasted cumin seeds powder/Bhuna Jeera powder - 1 tsp
  • Black salt - 1 tsp OR Regular salt - as needed
  • Coriander leaves - 1 tbsp + to garnish
  • Sugar - a pinch
  • Ice cubes - Few
  • Ice water or plain water – 2 to 3 cups
Optional ( to grind)
  • Ginger - 1/2 inch piece
  • Mint leaves - 1/2 tbsp 
HOW TO MAKE MASALA CHAAS RECIPE - METHOD

  • In a mixie jar, take the green chilli, washed coriander leaves, roasted cumin powder, black salt and curd. If you wish, u can add 1/2 inch ginger piece, 1/2tbsp mint leaves while grinding. Grind it to a smooth paste. If you don’t have mixie, use a whisk and beat well.
    masala chaas recipe
  • Transfer the ground paste to a bowl. Add 2.5 to 3 cups of ice cold water.Mix well. Check for taste and add more salt and cumin powder if needed. Garnish with finely chopped coriander leaves and sprinkle a pinch of cumin powder.
    masala chaas recipe
  • Serve immediately or refrigerate it till use and serve chilled. Enjoy !
    masala chaas recipe


Note
  • Adjust the quantity of cumin powder and black salt as per taste.
  • Adjust the quantity of water based on the consistency and taste.
  • You can skip grinding coriander leaves ad use it just for garnishing
  • For variations, you can grind a small piece of ginger too.
  • You can also add a pinch of chaat masala at the end before serving.
  • Always serve it chilled to enjoy its best taste.
Try this easy, North Indian style masala chaas at home and enjoy after a heavy meal. It helps in quick digestion !
North Indian Chaas Recipe
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March 23, 2017

Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

MAngo dal recipe - mamidikaya pappu recipe
I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !

Do check out my other MANGO RECIPES too !

How to make andhra raw mango dal

Andhra Raw Mango Dal Recipe


Andhra Raw Mango Dal Recipe How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Toor dal - 1/2 cup
  • Raw Mango - 1 no ( medium sized )
  • Water - 2 cups ( to pressure cook dal)
To temper
  • Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each)
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp ( optional)
  • Roasted Fenugreek seeds powder - 1/2 tsp
  • Asafetida/Hing - 1/4 tsp
  • Curry leaves - Few
  • Red chillies - 2 nos ( Pinched)
  • Green chillies - 2 nos ( Slit)
  • Turmeric powder – 1/8 tsp
  • Salt & water – as needed
HOW TO MAKE ANDHRA MANGO DAL - METHOD

  • Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee.
Raw mango dal - Andhra Mamidikaya Pappu
  • In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango. ( For variations, you can add chopped mango amd slit green chillies along with toor dal in pressure cooker).  
    Raw mango dal - Andhra Mamidikaya Pappu
  • Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces.
    Raw mango dal - Andhra Mamidikaya Pappu
  • Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly.
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
  • Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !!
    Raw mango dal - Andhra Mamidikaya Pappu
Enjoy !

Note
  • Adding methi seeds powder gives a nice flavor to this dal.
  • I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !
Andhra mango dal recipe
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March 16, 2017

Jaljeera Recipe With Video –Jaljira – How To Make Jal Jeera At Home

Jaljeera recipe / Jaljeera - Jaljira recipe
Jal Jeera / Jaljira is a healthy summer drink that is most popular in North India. In Hindi, Jal means water and Jeera means cumin seeds. This drink is prepared with special spice mix masala powder that is mixed with water or soda. Jal jeera spice powder is made of roasted cumin, pepper, mint leaves, black salt, ginger, amchoor powder and lemon juice. So it has lots of health benefits. Basically it helps to improve digestion and aids for weight loss too. I have tasted this jaljira several times in “The Village” restaurant and in some other hotels as well. Mostly it is served as an appetizer in restaurants whereas I like to have this drink after a heavy meal. I love this drink very much and I don’t mind drinking at any time or any season of the yearWinking. So I bought a packet of jaljeera powder from the shop and prepared this drink at home for the first time. We loved it very much. Then I started serving this to my guests as a welcome drink. Everybody liked it so much and asked me the recipe tooWinking. Even though I make it with store bought powder, I used to tell the ingredients roughly and ask them to buy this jal jeera powder from the marketTongue. Yesterday I was thinking to start summer recipes in my blog. The most refreshing summer drink jaljeera flashed in my mind. I tried it this morning by watching Sanjeev Kapoor’s YouTube video and made it from scratch. I altered the recipe slightly by looking at the ingredients list of store bought jaljira packet. It came out very well and tasty. Traditionally tamarind is used in jaljeera but have used lemon juice instead. So lets check how to make this refreshing, fresh, yummy, healthy, easy Indian drink for this summer – Jal jeera recipe with step by step pictures and a video. Do try it and enjoy !
Check out my other summer recipes in THIS LINK



Jal jeera recipe

Jal jeera Recipe - Jaljira - How to make Jal jeera at home


Jal jeera Recipe - Jaljira - How to make Jal jeera at home Jal jeera Recipe - Jaljira - How to make Jal jeera at home
Cuisine: Indian
Category: Summer Drink
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 250ml
  • Mint leaves - 1/2 cup
  • Coriander leaves – 1/4 cup
  • Ginger - 1/2 inch piece
  • Pepper corns – 1/2 tsp
  • Roasted cumin seeds – 1/2 tbsp / 1.5 tsp  ( Dry roast)
  • Black salt - 1 tsp
  • Powdered white salt – 1/2 tsp  ( Regular salt)
  • Sugar or grated jaggery -  1 to 2 tsp ( adjust)
  • Chat masala powder Or Amchoor powder - 1 tsp
  • Lemon – 1 no
  • Cold Water -  3 cups
To Serve
  • Ice cubes – Few
  • Kara Boondhi – To garnish ( as needed)
METHOD

  • Dry roast cumin seeds in a hot kadai for one minute. Do not burn the jeera. It tastes bitter and spoils the taste of jaljeera.
  • Take all the ingredients given in the list in a mixie jar. Add the roasted cumin seeds. Grind to a smooth paste adding required water. I used 1/2 cup water to grind it.
    Jal jeera recipe
  • Transfer the ground paste to a bowl and wash the mixie jar with one cup of water. Add the washed water to the paste.  Place another bowl, keep a metal strainer and filter the drink. Press it with a spoon to filter well and discard the residue.
    Jal jeera recipe
  • Add 1.5 - 2 cups more water and mix well. Check for taste and add more salt, sugar or lemon juice if needed. If you need more cumin flavor, add 1/2 tsp readymade cumin powder if u have in hand.

  • To serve : Take a tall glass, add some crushed ice or ice cubes, top it with 2 tsp of kara boondhi and pour the jaljeera till the rim. sprinkle a pinch of cumin powder if u wish. Serve immediately. Refrigerate the remaining drink for later use. Stays fresh for 2-3 days in refrigerator.
Enjoy !
Note

  • You can add more black salt, amchoor powder , sugar and lemon juice at anytime after making the drink. Adjust them based on your taste. 
  • Jaljeera tastes the best when its served chilled. So always use ice cold water for preparation or refrigerate it  / add ice cubes while serving !
  • Never try this recipe without black salt and chat masala or amchoor powder.It adds a unique taste to this drink.
Try this easy drink at home and have it after or before a heavy meal. It helps to improve digestion and increases appetite !
Jaljeera recipe - How to make Jal jeera
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May 9, 2016

Mango Lassi Recipe - Easy Mango Recipes

Mango lassi recipe
I am trying varieties of Mango recipes in my kitchen in this mango season.Recently my friend Shalini gave me a big tin of mango pulp and few mangoes.I tried Ripe mango pickle, Mango Kesari, Mango lassi and mango kulfi with it. I am yet to post Mango kulfi and ripe mango pickle. Lassi is my family favorite recipe. We love to have lassi in different flavors. So I tried Mango lassi at home for Sendhil & Raksha. Its so easy to make and it came out creamy, thick with the yummy flavor of mango.Both loved it very much. For vegan version, you can replace curd & milk with almond milk. Lets see how to make easy, Indian style sweet mango lassi using mango pulp.
Mango lassi

Mango Lassi Recipe


Mango Lassi Recipe How to make creamy mango lassi at home
Cuisine: Indian
Category: Dessert
Serves: Serves 1-2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup = 250ml
  • Ripe mango - 1/2 no Or Mango pulp - 1/2 cup
  • Boiled & cooled milk - 1/4 cup
  • Thick,fresh curd - 1 cup
  • Sugar – 1-2 tbsp (Adjust based on the sweetness of mango)
  • Cardamom powder or vanilla essence - 1/4 tsp
  • Chopped nuts & mint leaves - to garnish
METHOD

  • Wash and peel the skin of ripe mango. Chop into cubes and grind them in a mixie jar adding a tbsp of water. Measure 1/2 cup of pulp from it.
mango lassi
  • Take the measured mango pulp in a big mixie jar. To this, add sugar, milk, curd, vanilla essence or cardamom powder.Milk should be at room temperature. Grind everything to a thick,creamy paste. Add more milk or curd to adjust its consistency as you wish.
mango lassi
Transfer it to a tall glass and serve immediately with chopped nuts and fresh mint leaf on top. Enjoy !
mango lassi

Note
  • Adjust the quantity of sugar based on your taste.
  • You can use readymade store bought mango pulp too. But taste it before you use to check its sweetness. If the pulp is too sour, do not use it for making lassi.
  • Make sure you do not use hot milk. Lassi will look curdled.
  • You can use either cardamom powder or vanilla essence for flavor OR you can avoid both.

Enjoy this creamy, yummy mango lassi at home !! It tastes D-licious !!
mango lassi

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May 5, 2016

Rose Milk Popsicle Recipe - Easy Popsicle Recipes

Rose milk popsicle recipe
This is my first post on popsicle recipes. So I wanted to share a very simple and quick popsicle recipe. What else it could be other than rose milk popsicle. Rose milk is loved by adults and kids as well. Its a best summer drink and a healthy choice for kids. Some kids don’t like to drink it as milk. Instead serving it as a popsicle will sure attract them. My daughter Raksha, who never drink Rose Milk tasted this popsicle and gave poses for my pics tooHappy. Do try this homemade easy popsicle recipe during this summer vacation for yourself & your kids and enjoy !! Lets see how to make rose milk popsicle at home.
Rose milk popsicle recipe

Rose Milk Popsicle Recipe


Rose Milk Popsicle Recipe Easy popsicle recipe with rose milk
Cuisine: Indian
Category: Popsicle recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 60 Minutes
Total time: 65 Minutes

INGREDIENTS
1 cup = 200ml
  • Boiled milk - 1 cup
  • Rose essence - few drops
  • Sugar - 1.5 tbsp
  • Popsicle mould - 3 nos
  • Popsicle sticks – 3nos
METHOD

  • Boil milk and take 1 cup of it. Add sugar and few drops of rose essence as per the color you need. Mix well and let the milk cool down. Check for sweetness.
    • Actually rose milk tastes sweeter than the frozen popsicle. So you should add more sugar than the usual quantity.Keep this in mind.
Rose milk popsicle
  • Pour the milk into popsicle mould till 3/4 th. Cover it with a plastic sheet or zipwrap.Freeze it for 30 minutes.Open it once in the middle and insert the popsicle stick in the mould.Again freeze it for 30 minutes to 1 hour till its set completely.
Rose milk popsicle
Rose milk popsicle
  • Take out and show the mould under running water for less than a minute.Remove the popsicle carefully and consume it immediately.Enjoy !
Rose milk popsicle


Note
  • Add more or less sugar based on your taste. Actually rose milk popsicle tastes less sweeter than the rose milk. So you should add more sugar than the usual quantity.

Rose milk popsicle

Try this easy popsicle at home and attract your kids Happy. See who is enjoying it ?? Winking
Rose milk popsicle



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