Mangai Sadham / Mango Rice

How to make Mango Rice/Mangai Sadham

            Manga sadham/Mango rice is one of the lip smacking rice of the south. This recipe brings back nostalgic childhood memories. Sneaking up to the terrace when the adults are busy taking an afternoon nap - find the biggest green mango that you can reach - pluck - take a bite - wait for it & make a sour face literally. On other occasions, it would be sliced and sprinkled with salt & paprika for a sour & spicy treat.

            The sourness of the rice will depend on how sour your mango is.  Serving this with Karivepillai thayir pachadi a.k.a Curry leaves raitha. The two flavors play well together.If you are a skeptic about the combo, try it before you dismiss the idea. 

Ingredients for 4 servings

1 large unripe/green mango
1 cup uncooked rice, cooked but not mushy
2 tbsp sesame oil
1/2 Tsp, chili powder
2 dry red chilies, broken
1 teaspoon mustard seeds
a pinch of asafoetida powder
a sprig of curry leaves
1/4 Tsp turmeric powder
1/4 Tsp roasted & powdered fenugreek seeds (optional)
Salt to taste

Stove top method:

•  Fluff the cooked rice gently, mix in a tbsp of sesame oil & spread the rice on a plate and let it cool. 
• Grate the mango, peeled or unpeeled.Heat remaining oil in a pan and when it's hot, add mustard seeds and fry for 30 seconds.Add curry leaves, dry red chilies and asafoetida powder cook for a minute. Add turmeric powder, fenugreek powder (if using),  grated mango, salt, and cook for a few minutes on medium heat, until the raw smell of the chili powder is gone.
• Turn off the heat, add the cooled rice and mix gently. Check seasoning & serve with papad & curry leaves raitha.

Kalyana Maangai Oorugai / Instant Mango Pickle

How to make Kalyana Maangai Oorugai / Instant Mango Pickle

                    This was the first pickle I learnt how to make - its that simple. If you have ever tasted this pickle (probably at a south indian wedding feast); it's just too hard to resist making this spicy instant pickle (unless raw mangoes are out of season). They are so easy to make, yet so satisfying with curd rice. The shelf life is about a week in the refrigerator, so plan accordingly, unless you are willing to share it ;o) Sharing this quick & delicious pickle from my recipe book with my friends at CCC# 34: July - Week 4.

Ingredients:

1 Raw (Sour/Unripe) Mango - Chopped very fine

Red Chilli powder - 3/4th to 1 Tsp

Turmeric powder - 1/8 Tsp

Salt to taste

Fenugreek seeds - 1/4 Tsp

For Tadka/Tempering:

Sesame Oil - 3 Tbsp

Mustard seeds - 1 Tsp

1 or 2 dry red Chillies, broken

Asafoetida powder- 1/4 Tsp

Stove Top Method:

• Wash the Mango - slice, julienne & chop as finely as possible and transfer to a bowl. 

•  Dry roast the Fenugreek seeds until aromatic & golden (do not burn). Pound them with mortar and a pestle and set aside. 
• To the finely chopped Mango, add the pounded Fenugreek powder, red Chilli powder, Salt & Turmeric powder.

• Heat a mini kadai/wok with Sesame oil on low-medium heat - add the Mustard seeds. When they splutter, add broken red chilli and Asafoetida powder. Turn the heat off, once the chilli is fried and pour the Oil onto the bowl with the Mango and spices. 
• Toss or mix in with a clean, dry spoon. Cover and store in the refrigerator for up to a week.
• Serve with Curd/Yogurt rice or with your favorite meal.

Notes:

• Use the Mango along with the skin.
• Take care not to burn the fenugreek seeds, as they will turn very bitter, if  burnt.
• Refrigerate, store in a glass container, tightly covered and use within a week's time.

Masala Lemon Rice

How to make Masala Lemon Rice

              I usually make lemon rice, with green chillies & ginger (see recipe - Lemon-Lime Rice) which needs no grinding of ingredients. Once in a while, I like to make this masala lemon rice which has ground fenugreek seeds & red chillies in it for a different flavor. This lemon rice reminds me of the kovil prasadam aka temple offering, back home. So give this recipe a try and evoke nostalgic feelings of your temple visits. Sharing this recipe with my fellow bloggers at CCC# 33: June-Week 3.

          That makes me ponder - we hardly realize that the present moment is special, in that moment (during the actual experience). We yearn for it only after we lose it or go far away from the experience. And, when that happens, even a daily/ordinary happening becomes close to our heart and we long for that experience again. I'm beginning to understand the importance of all the spiritual quotes I've read about being fully present in the moment. 

                                                     

  Live in the present. - Dalai Lama

Wherever you are, be all there.  - Jim Elliot

Realize deeply that the present moment is all you ever have. - Eckhart Tolle

The present moment is the only moment that's available to us, and it is the door to all available moments. - Thich Nhat Hanh

Lemon-Lime Rice

How to make Lemon-Lime Rice

         The Lemon Rice as we know it has taken a turn for the better in this Bold & Tangy Lemon-Lime Rice!! I have been making my Lemon rice this way as my family likes its bold flavor. I prefer not to use Basmati rice, as the flavor of Basmati doesn't compliment this dish.

         This is excellent for picnics, travel, lunch boxes and Valaikkappu (Indian Baby Shower). I bet the pregnant ladies would love this tangy rice. It can be served with Potato fry / pickles / chips or pappad.