RAW MANGO RICE RECIPE

Raw mango rice is one among the easiest rice varities. You can prepare this with left over rice also.

INGREDIENTS 

1.    Raw mango : 1(big sized)
2.    Uncooked Rice : 1 cup
3.    Turmeric powder : a pinch
4.    Salt to taste.

 

TO TEMPER

1.    Oil : 2tblsp (preferably sesame oil)
2.    Mustard seeds : 1 tsp
3.    Cumin seeds : ½ tsp
4.    Black gram seeds/urad dal : 2 tsp
5.    Channa dal :2 tsp
6.    Peanuts  : 2tblsp
7.    Asafoetida/Hing : a pinch
8.    Green chillies : 5 -6
9.    Red chillies : 3 -4
10.  Curry leaves : 1 spring

METHOD

1.    Cook rice in such a way that each grains are separate. Allow it to cool and keep aside.( If you are using basmathi rice take 2 cups of water for a cup of rice.)
2.    Peel the mango and grate it finely.
3.    Heat oil in a pan. Add mustard seeds, cumin seeds and when they splutters, add urad dal, channa dal ,peanuts and fry till you get a light brown color.
4.    Add red chillies, green chillies, curry leaves and fry for 2 minutes.
5.    Add turmeric powder and asafoetida/ hing and fry for a minute.
6.    Add finely grated mango, salt to pan and mix well with other ingredients. Fry for 2 minutes in medium flame. Don’t cook mango for more time.
7.    Mix well with cooked rice and serve with raita, pickle and pappad .
 

POHA MIXTURE RECIPE

Roasted beaten rice mixture / Poha mixture / Phova upkari is a typical Konkani snack. Poha mixture consumes less oil and also crispy. It is almost a  low_fat snack.

INGREDIENTS 

1.    Rice flakes / Poha / Aval : 2 cups
2.    Peanuts : ½ -1 cup
3.    Pappad : 4
4.    Turmeric Powder : ¼ tsp
5.    Salt to taste.
6.    Oil for deep frying.

TO TEMPER

1.    Coconut oil : 4 tsp
2.    Mustard seeds : 2 tsp
3.    Cumin seeds (Jeera) : 2 tsp
4.    Green  chillies : 3
5.    Curry leaves : 2 spring

METHOD

1.    Dry poha in sun till it becomes crisp and to get rid of the raw odour.(Optional step)
2.    Heat oil in a wok (Kadai)  and roast the peanuts till done- drain and keep it aside.
3.    Stack the pappads and cut them into four quarters and again cut them into thin strips of half inch piece. Fry pappad pieces , drain and keep it aside.
4.    Heat oil (4 tsp) in a heavy bottomed wok (kadai) ,splutter mustard seeds and cumin seeds (Jeera),add green chillies (slit lengthwise and cut into two),curry leaves and fry till crisp.
5.    Add poha to the wok, stir well on a low flame until the mixture is crisp.
6.    Sprinkle salt , turmeric powder on top of the mixture and mix well.
7.    Now add roasted peanuts, pappad to the mixture, mix well and switch off the flame.
8.    Let it cool for few minutes and then transfer to an air_teight container.
9.    Poha mixture will remain afresh for more than 15 days if kept air_teight.
 

 

SUGGESTIONS

1.    You can adjust the quantity of ingredients according to your taste.
2.    Salt can be added at the time of tempering. Adding salt while tempering ensures even distribution of salt.
3.    Adding sev, roasted cashewnuts will enrich the taste of poha mixture.