Dear all,
Hope all are safe. Let’s stay positive and strong against Corona Virus 🦠
We can overcome this pandemic situation together. Break the Chain and wipe out the Corona Virus 🦠 While going out in essential situations , wear mask 😷 observe social distancing and wash your hands for 20 seconds with soap 🧼 back home 🏠 and use sanitizer whenever needed.
This lockdown period I am trying new dishes with the ingredients available in our pantry.
Long back in 1995 I remember that I had Mango 🥭 sadam from a restaurant in Chennai. That was delicious. Didn’t turn up to prepare the dish for my own even we had and have enough mangoes 🥭
Early this week we had a lovely harvest of mangoes from our garden. Shared among our tenants and the rest made sweet and sour pickles, mango chutney, mango pachadi, mango curry like that it goes. Peeled and sliced some and kept for sun drying. That can be preserved for further use. Some are kept for ripening. This mangoes are very good for mampazha pulissery ( mango yogurt curry).
Today is a happy day for me. I recollect the taste of the mango rice I had 25 years back and made it.
Ingredients
Cooked rice 4 cups, allow to cool down. Care should be taken not to over cook.
Grated mango 2 cups, red chilli 4, garlic cloves 4, ginger chopped 2tsp., grated coconut a cup, cumin seeds 1/2 tsp. Grind these ingredients coarsely and keep aside.
For garnishing
Coconut oil 2 tbsp., mustard seeds 1/2 tsp., urd dal splits 2tsp., pepper corns 1 tsp., turmeric powder 1tsp., asafoetida powder 1 tsp., red chilli 2, broken, salt to taste.
Heat a shallow wok, pour in oil, followed by urd dal splits, mustard seeds, pepper corns and red chilli. When the mustard seeds splutter add turmeric, salt and asafoetida powder, mix well and add the mango coconut mix. Combine well and off the flame.
Then add the cooked rice, combine with the garnished mix. Mango rice is ready. Serve hot with pappadum and
curd.
Really delicious and feeling proud. We can be creative at any age if we want to be ❤️
Hope all are safe. Let’s stay positive and strong against Corona Virus 🦠
We can overcome this pandemic situation together. Break the Chain and wipe out the Corona Virus 🦠 While going out in essential situations , wear mask 😷 observe social distancing and wash your hands for 20 seconds with soap 🧼 back home 🏠 and use sanitizer whenever needed.
This lockdown period I am trying new dishes with the ingredients available in our pantry.
Long back in 1995 I remember that I had Mango 🥭 sadam from a restaurant in Chennai. That was delicious. Didn’t turn up to prepare the dish for my own even we had and have enough mangoes 🥭
Early this week we had a lovely harvest of mangoes from our garden. Shared among our tenants and the rest made sweet and sour pickles, mango chutney, mango pachadi, mango curry like that it goes. Peeled and sliced some and kept for sun drying. That can be preserved for further use. Some are kept for ripening. This mangoes are very good for mampazha pulissery ( mango yogurt curry).
Today is a happy day for me. I recollect the taste of the mango rice I had 25 years back and made it.
Ingredients
Cooked rice 4 cups, allow to cool down. Care should be taken not to over cook.
Grated mango 2 cups, red chilli 4, garlic cloves 4, ginger chopped 2tsp., grated coconut a cup, cumin seeds 1/2 tsp. Grind these ingredients coarsely and keep aside.
For garnishing
Coconut oil 2 tbsp., mustard seeds 1/2 tsp., urd dal splits 2tsp., pepper corns 1 tsp., turmeric powder 1tsp., asafoetida powder 1 tsp., red chilli 2, broken, salt to taste.
Heat a shallow wok, pour in oil, followed by urd dal splits, mustard seeds, pepper corns and red chilli. When the mustard seeds splutter add turmeric, salt and asafoetida powder, mix well and add the mango coconut mix. Combine well and off the flame.
Then add the cooked rice, combine with the garnished mix. Mango rice is ready. Serve hot with pappadum and
curd.
Really delicious and feeling proud. We can be creative at any age if we want to be ❤️
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