Zesty Mango Rice

Ingredients :

Raw Rice - 1 cup
Turmeric powder - 1/4 Teaspoon
Ghee - 2 Teaspoon
Salt - As per taste


To Saute and grind :


Grated Raw Mango (Sour tasting) - 1/2 cup
Green chilies - 5 Nos
Garlic - 3 Pearls
Grated Coconut - 1 Table Spoon
Coriander Leaves - 1 Teaspoon (Finely Chopped)
Asafoetida - A Pinch
Oil - 2 Teaspoon


To Temper :


Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Curry leaves - 4 or 5 leaves
Oil - 2 Teaspoon


Method :


Cook rice with enough water, salt and turmeric powder. Heat oil in a pan, add green chilies, garlic, grated coconut, asafetida and sauté for 2 minutes, then add grated mango. Again sauté for 3 more minutes, allow it cool and grind it to a coarse paste. Again heat oil in a pan, add mustard seeds, urad dal, add ground paste, ghee, curry leaves , lastly add cooked rice, and mix well. Tangy and Flavorful rice is ready to eat. You can serve this hot or cold :-)

Aapam with Thengaipal / Coconut Milk

Ingredients :


For making Aapam :


Idly rice / Puzhungal arusi / Boiled rice - 1 Cup
Raw Rice - 1 Cup
Urad Dal - 1/4 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - As per taste


For making Coconut milk / Thengaipal :


Grated coconut - 1/2 Cup / Store bought coconut milk 150 ml.
Jaggery/Sugar - As per taste
Cardamom powder - 2 Pinch.


Method :


How to extract Coconut milk / Thengaipal : 


Grind the grated coconut / coconut shavings  to a fine paste. Using the hands, squeeze out the water and keep aside. If necessary add little more water and grind them in the blender again. Adjust the thickness accordingly. Repeat the same by squeezing out the water, now add jaggery/Sugar to taste and finally add the cardamom powder. 


How to make Aapam :


Soak together raw rice, boiled rice, urad dal, fenugreek seeds, for about 2 and half hours. Then grind it to a fine smooth paste using a blender. Transfer the ground batter to a bowl. Now add required salt and allow it to ferment for about 18 to 20 hours minimum. Meanwhile take out some 3 Teaspoons of ground batter, pour some 200 ml of water and mix well, and keep this mixture/liquid in fridge.
After 20 hours, when you want to make Aappam, take out the liquid / mixture from the fridge, transfer it to a pan and keep it in medium flame and stir well, so that it becomes thick like a porridge consistency, then add this directly to the fermented batter.


Now take a deep curved pan/ Aapam kadai and wipe it with a cloth, which is dipped in oil.
Pour a laddle full of batter in the centre of the hot pan. Lift the pan from the fire and tilt it in circular motion, so that the batter coats well in the sides, the centre part must be thicker than the sides. Close it with a lid, and allow it to cook in medium flame for about 2 to 3 minutes. Do not turn it. Cook only one side. open the lid, when there is no uncooked batter, remove it carefully with a flat laddle.


Spongy soft aapam is ready to be served with thengaipal.

Pakode wali Kadhi

Ingredients :


For Pakodi's :


Gram Flour/Chick Pea Flour - 1 Cup
Onion - 1 No. (Medium Size)
Chili Powder - 1/2 Teaspoon
Ginger - 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Asafoetida - A Pinch
Turmeric - 1/4 Teaspoon
Oil - For Deep frying.


For Kadhi :


Curd/Plain Yogurt - 2 Cups
Gram Flour / Chick Pea flour - 2 Table spoon
Turmeric Powder - 1/4 Teaspoon
Salt - As per taste


For Tempering :


Whole Red chili - 2 No's
Coriander Seeds - 1/2 Teaspoon
Fenugreek / Methi Seeds - 1/4 Teaspoon
Grated Ginger - 2 Teaspoon
Curry leaves - 4 to 6 Leaves
Chili powder - 1/2 Teaspoon
Oil - 2 Table spoon


Method :


For making Pakodi's :


Heat oil in a kadai, meanwhile in a mixing bowl mix all the ingredients and sprinkle water little by little and make a smooth dough, drop these mixture little by little and fry until it turns golden brown. Drain on a absorbent paper, and keep aside.


For Making kadhi :


Mix Curd/Yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free. Bring it to a boil. Now heat oil in a pan, add red chili's, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes, lastly add chili powder and curry leaves, give a quick stir Keep aside. (Make sure you don't burn the chili powder)
Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

How to proceed :

Re-heat the kadhi and bring to a boil, lower the flame. Drop the pakodis into the simmering kadhi and cook for a few minutes. Serve Hot