Usha's Recipes

Mamidikaya Pulihora (Mango Rice)

Ingredients: 

2 cups cooked rice

1 small raw mango grated

2-3 tbsp groundnuts

3 tbsp cashew nuts

Salt

1 ½ tbsp Oil

5-6 green chilies slit length wise

½ tsp turmeric

2 Dry red chilies

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp chana dal

1 tbsp urud dal

Few curry leaves

Pinch of asafoetida (inguva)

Procedure:

·         Spread the cooked rice in a platter to cool down.

·         Heat oil in a pan fry peanuts and cashew nuts separately until they turn light brown. Remove them to a plate and keep aside.

·         Now in the remaining oil, add dry red chilies, cumin, mustard seeds, chana dal, urud dal green chilies and curry leaves. Fry for a minute and add turmeic powder, hing and turn off the fire.

·         Add the above seasoning to rice and wait for 5 minutes to cool the seasoning.

·         Add grated mango along with salt, peanuts, cashew nuts to the rice and mix well with the hand, taking care not to break the rice grains.

·         Adjsut salt and grated mango accordingly and serve with any pickle.

Mamidikaya Pappu (Mango Dal)

Ingredients:

½ cup Toor dal

1 cup water

1 small onion chopped

1 medium size Raw Mango (peel & cut into cubes)                                          

3 green chilies chopped

½ tsp Turmeric

1 tsp red chili powder

Salt to taste

½ tsp cumin seeds

¼ tsp mustard seeds

2 dry red chilies

Few  Curry leaves

2 garlic clove crushed

Pinch of hing

1 tbsp oil

Procedure:

·         Wash dal, add water, onions, chilies, mango pieces, turmeric and pressure cook it for 3 whistles . ( alternatively you can cook on stove top by adding 1 ½ cup water to dal and cook till half done then add onions, chilies, mango and cook till dal and mango are soft).

·         Heat oil in a pan, add dry red chilies, mustard, cumin, garlic, curry leaves, hing and stir for a minute.

·         Now add the mango dal to the seasoning  along with salt and chili powder and cook for 5-8 minutes or untill you get the required consistency.

·         Serve with hot rice,a stir fry (bhendi fry or beans fry) and curd chilis (majjiga mirapakayalu).

Capsicum-Cumin Rice with Egg

Today a bit lazy to cook, as it’s a long weekend and yesterday was fully occupied with kitchen stuff. I prepared all the powders like sambar powder, rasam powder, karam podi, ginger garlic paste for the coming months. I will post all the recipes in future. And here comes Capsicum-cumin rice, which I felt easy to do and this recipe is from aayis recipes.

Serves 2

1cup Rice

3 Eggs boiled

1tbsp Cumin seeds (slightly stone crushed)

1 Capsicum (I used half green and half Red capsicum)

2 garlic flakes chopped

2 medium size onions sliced

4-5 green chilies chopped

2 tbsp finely chopped coriander

2 Cloves

2 Cardamoms (beat with stone or pestle to break the pods)

1” Cinnamon

Pinch of cumin powder

Pinch of turmeric

Pinch of white pepper

Pinch of dried/fresh parsley

1 tbsp oil

1 tbsp ghee

Salt

Procedure: 

·         Heat ghee and half tbsp oil in a pan and add clove, cardamom, cinnamon. Then add crushed cumin, garlic, chilies and fry for a minute.

·         Add chopped onions, coriander, turmeric, salt and fry till onions turn light brown.

·         Add Capsicum and saute for a minute and add rice (soaked and drained) fry for 3 minutes.

·         Add 2 cups of water adjust salt and cook covered till done.

·         Peel eggs and cut into small pieces (discard yolks).

·         Heat half tbsp oil in a pan and add egg pieces, salt, turmeric, cumin powder, pepper and toss till egg pieces coated well.

·         Sprinkle some dried or fresh parsley or else with coriander and turn off heat.

·         Mix egg pieces with the rice and server hot.