Raw Mango Rice

South Indian Cuisine is more popular for wide range of delicious Rice Recipes. It is a simple and easy delicious rice preparation. 

Ingredients:

Basmati Rice                  1 1/2 cup

Water                             2 cup

Raw mango                    1 no  (Peeled  and grated)

Grated Ginger                 1 tbsp.

Turmeric Powder             ¼ tsp

Grated Raw Mango

Roasted peanuts              1 tbsp.

Green chilies                    2 no.
Green peas & carrot           1/4 cup (optional)

Curry leaves                      few

Salt                                  to taste

Ghee                                1 tsp.

For Seasoning 

Coconut oil                      2 tbsp.

Fresh coconut                   1 tbsp.

Mustard seeds                  1 tsp.

Cumin seeds                      ¼ tsp.

Black gram dhal                 1 tbsp.

Bengal Gram                     1 tbsp.

Red chilies                         2 no.

Asafetida                            1 tsp.

For Decoration

Fried cashew nuts

Chopped Mint leaves             1 tsp.

Chopped Coriander leaves      1 tsp.

 Method

• Heat a ghee, fry the washed rice for 2 minutes. Add turmeric powder and cook the rice as usual.
• Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
• Heat the oil in a pan, add mustard seeds, when it splatter add all seasonings and  carrot and green peas(optional)fry for a minute. Keep aside.
• Add curry leaves, grated ginger, roasted peanuts and green chilies stir for 2 seconds.
• Add grated raw mango  and mix it very well.
• Mix the rice with salt and all above ingredients, and mix it .
•  Make sure the mango mix missed with the rice.
• Garnish with chopped cilantro, mint leaves and fried cashewnuts.
• Serve hot with Pappad.

Fresh Mint Ginger Lemonade

 The soothing and cleansing properties in citrus, mint, and ginger make this a smart (and zesty) digestive, Lemon juice packs in vitamin C. I love the gingery-zing, and the mint flavor that this delicious lemonade has.  This lovely, fresh, uplifting drink will give you a refreshing in hot days. It also has some excellent health benefits; lemon and ginger are thought to be beneficial for digestion as well as being high in vitamin content. Enjoy!

Ingredients:

Fresh Mint                             12 no.

Cold Plain water                    2 cups

Grated ginger                        2 Tbsp.

Fresh lemon Juice                  4 Tbsp.

Honey   Or agave                   2 Tsp.

For Garnishing

Ice cubes

Fresh mint leaves

Lemon slice

Method:

• Place all ingredients in a blender and blend on high to combine. 
• Fill 2 large glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.

Tip:

• You can add a pinch of fried cumin powder and chat masala on top to get  Indian flavor.

Dwadasi Sathuamuthu/ Dwadasi Rasam without tamarind Tomatoes

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).

For Dwadasi Paranya Thaligai Menus, Please see here http://www.sadhanakitchen.blogspot.com/2014/01/dwadasi-parayanai-thaligai-dwadasi-menu.html . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Ingredients:

Toor Dhal                             - ¼ cup

Turmeric Powder                     ½ tsp.

Water                                     2 cups.

Grated Ginger                       1 tbsp

Chopped curry leaves            few 

Lemon Juice                          2 tbsp.

Salt                                      to taste.                          

Fry and Powder coarsely

Ghee                                   ½ tsp.

Urdh dal                               ¾ tsp.

Chenna dal                            ½ tsp.

Black Pepper                         1 tbsp.

Cummin seeds                        1 tsp.

Red chilies                              2 no.

 Curry leaves                          few

FOR TEMPERING IN GHEE:

Ghee                                   1 tbsp.

Mustard seeds                      1/2 tsp

Curry leaves                         little

Crushed red chilies                2 no.

Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish

Method:

• Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
• Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
• In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
• Add ground powder and while rasam froths up, remove from the fire.
• With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
• Squeeze lemon juice and mix well.
• Garnish with chopped cilantro. 

Note:

• Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.