Sandy's kitchen stories

Tomato rice ..is a rice variety which can be found in South Indian Joints ..a very tasty and yummy rice dish which can be prepared quickly with few ingredients.Goes well for those lazy days when you want to eat something tasty but do not want to prepare anything elaborate.Also goes well for lunch boxes.
Do try and enjoy this rice variety for lunch or dinner or pack in your tiffin box.

INGREDIENTS :
1 cup of cooked rice
2 big sized tomatoes chopped
3-4 garlic cloves chopped
1 onion chopped
2 green chillies slit
1-2 tsp of chilli powder
1/2 tsp of coriander powder
10-12 cashew nuts broken
Salt to taste
Tsp of mustard seeds
Tsp of chana dal
Sprig of curry leaves
Cooking oil 4-5 tbsp

METHOD :
1) Heat oil in a wide kadhai or pan and add mustard seeds , chana dal and curry leaves.
2)Once they splutter add broken cashews and fry for few seconds.
3)Add chopped garlic and slit chilies and saute till they are slightly golden.
4) Add chopped onions and saute till are pink in colour.
5) Add chopped tomatoes and saute well till are slightly mushy.
6) Add the chilli and coriander powders and mix well.sprinkle few drops of water if required and saute till it blends well.
7) Add the cooked rice ,salt and give a nice mix till the rice and the tomato masala blends well.
8) close it with a lid and let it cook for 2-3 minutes and switch off.

Relish the delicious and yummy tomato rice with plain curd or raita with some fritters or papad on the side.

NOTES :
1) Use regular rice like sona masoori or kolam and not basmati.
2) leftover cooked rice can also be used.
3) Cashew nuts are optional.
4) Adjust the chilli powder as per your spice level.
5 ) I have used coconut oil ..you can use your preferred oil or even ghee .

Rose chia pudding ... is a pudding which is tasty as well as healthy and filling too.You can have this as dessert or as a breakfast option.I have already shared mango chia pudding which was a layered one.In this recipe you just need to mix everything and refrigerate it for sometime for the flavours to settle.Let's have a look at the recipe

INGREDIENTS :
1/4 th cup of chia seeds
3/4th to 1 cup of milk
Tbsp of Rose syrup or as required
Honey / sugar (if required..optional)
Some fruits for garnish
Nuts of your choice for garnish

METHOD :
1) Take chia seeds in a big wide bowl and add 3/4th cup of milk..mix well and let it rest for 3-4 hours or overnight in refrigerator.
2) They thicken and swell once they are nicely soaked.Add remaining 1/4th cup of milk if needed to adjust the consistency.
3) Add the rose syrup and honey or sugar if using and mix well.
4) Transfer the soaked chia seeds into a serving glass or bowl.
5) Top it up with freshly cut fruits and nuts of your choice.

The delicious pudding is ready and can be relished for breakfast or as dessert after meals.

NOTES :
1) Using rose syrup is optional..you can also keep it plain and just top it with either fruits and nuts or both.
2) Rose syrup can be replaced with any preferred flavour of your choice.
3) I have added a little less than tbsp of rose syrup and a tsp of honey for sweetness.
4) Adjust the thickness by adding some m ore milk before adding any flavours.
5) I have used dragon fruit and mixed nuts as garnish ..you can use any seasonal fruit and nuts of your choice.
6) You can use coconut milk / almond milk or any other nut milk if you want to avoid milk for any reasons.

Mango chia pudding. ... is a low calorie healthy dessert .Can also be had as a breakfast option.It is very simple to make and requires few ingredients.Can be made Vegan too if you are avoiding dairy for some reasons.I have used mango as it is in season now.You can use any seasonal fruit or compote or mix of fruit and nuts as per your preference.

INGREDIENTS :
2 Mangoes
1/2 cup chia seeds
Pinch of cardamom powder(optional)
Honey / sugar OR any sweetener (As required )
Cup of milk

METHOD :
1) Soak chia seeds in 3/4th cup of milk for 3-4 hours ,add cardamom powder also if using.
2) Once the chia seeds are well soaked they turn nice and thick.Add the remaining 1/4 th cup milk to adjust the consistency.
3) Add sugar ,honey or any sweetener of your choice and mix well.Refrigerate until ready to use.
4)Peel the mangoes and chop them roughly , puree them (keeping few chopped mangoes aside for garnish)
5) Now assemble the mango puree / pulp in any glass / bowl .. as the bottom layer.
6) Top it up with the soaked chia seeds as the next layer.
7) Garnish with the reserved chopped mangoes.

Refrigerate for 1-2 hours or even overnight and serve the pudding chilled.It not only tastes delicious but also healthy and filling too.

NOTES :
1) You can use almond milk / coconut milk / soy milk as per your preference.
2) Any seasonal fruits can be used or you can even use freshly made fruit compote.
3) You can garnish it with nuts and dry fruits or seeds like pumpkin seeds and almonds/ cashewnuts.
4) I have used honey as sweetener.You can use any sweetener as per your liking.
5) You can use full 1 cup milk for soaking ..I used 3/4 th cup while soaking and added 1/4th cup later.
6)Refrigerate the soaked chia seeds overnight if you are using it for breakfast.

Open Masala .... is a version of masala dosa from Bangalore wherein the dosa is served open with all the garnishings.It not only is appealing to the eyes but also tastes extremely yumm.Hope you will try this version next time and enjoy as much as I did.
You can use your own proportion of preparing batter or can refer to my recipe of masala dosa.
Link to the recipe https://www.facebook.com/100379531703810/posts/135123428229420/?mibextid=Nif5oz

INGREDIENTS :
1 bowl of masala dosa batter
1 cup of the potato filling / curry
Molaga podi / gun powder / any dry chutney powder as required
Coriander leaves for garnishing
Grated carrots for garnishing
Grated fresh coconut for garnishing
Oil + ghee as required for roasting

METHOD :
1) Heat the tava and pour a ladle full of batter and spread gently ..take care you don't spread it too thin.
2) Lower the heat and drizzle oil on the sides , ghee in the middle(generously) and sprinkle the dry chutney / molaga podi as per your preference.
3) Place quickly the potato stuffing , sprinkle Grated carrots and coconut and let it roast for few seconds.
4) Transfer to a serving plate and garnish with coriander leaves.

Serve it hot with chutney of your choice.

NOTES :
1) Don't spread the dosa too thin, The dosa should neither be too big nor too thin.
2) Adjust the garnishings and the filling as per your preference.
3) You can also use butter instead of ghee.

Masala peanuts ...Addictive ...aren't they ?
Do try this simple and easy snack at home for weekends ..detailed recipe in the blog at https://kkaj.in/2022/11/01/masala-peanuts-tallel-nelkadlo/

Bhoplyacha bharith ... is nothing but the humble pumpkin raita ..a Maharashtrian recipe which is healthy and soothing as well.Very easy and quick to make with few ingredients.Goes well as side dish with meals.Do try and enjoy this simple and a healthy recipe .

INGREDIENTS :
Cup of pumpkin, peeled and cut into cubes
Cup of thick curds
1 green chilli finely chopped
2 tbsp of roasted and crushed peanuts
Salt to taste
Tsp of oil / ghee
Tbsp of fresh coconut (optional)
1/2 tsp of sugar(optional)
Tsp of mustard seeds
Tsp of cumin seeds
Sprig of curry leaves
Coriander leaves for garnish

METHOD :
1) Pressure cook the pumpkin ,cool and mash it lightly, keep aside.
2) Whisk the curds well to a smooth free flowing consistency adding salt and sugar.
3) Add the mashed pumpkin , coconut , crushed peanuts and give a mix.
4) Heat oil / ghee and add mustard seeds , green chillies , cumin seeds and curry leaves ..once they splutter and turn golden pour over the raita.
5 ) Garnish with coriander leaves .

The soothing bhoplyacha bharith is ready to serve .

NOTES :
1) Do not make a paste of pumpkin or grind it ... it needs to have a texture .
2) Adding coconut and sugar is optional..I have added it.
3) Tastes best when prepared fresh and consumed immediately.
4) I love the crunchy bite of peanuts in between so I have used it generously. ..adjust according to your preference.
5) Take care that the curd is not too sour.

Chatpata chana chaat ... is a healthy and yummy snack to satisfy the cravings as well as the hunger pangs.Very easy to prepare provided the chana is soaked, cooked and kept ready.Great for evenings when we crave to eat something and end up eating junk food or packaged food which is very unhealthy...Do try this instead and enjoy it guilt free.

INGREDIENTS :
1 cup of cooked chana (black / white )
1 onion chopped
1 tomato chopped
1 potato boiled and cubed
2 -3 tbsp of pomegranate kernels
Green chutney as required
Tamarind chutney as required
Tsp of chilli powder
1/2 tsp of chaat masala
1/2 tsp of zeera powder
Salt as required
Coriander leaves for garnish

METHOD :
1)Take the cooked chana in a wide bowl .
2)Add the chopped onion,tomatoes,potato cubes and the pomegranate kernels.
3)Add salt and the spices along with green and the tamarind chutneys and give a mix.
4) Check and adjust the seasonings.
5) Garnish with coriander leaves

The chatpata chana chaat is ready to be relished.

NOTES :
1) You can use either the black chana or the white chana also called chickpeas.
2) Adding potato is optional ..you can also use sweet potato or prepare just with chana .
3) Adjust the chutney and the spices as per your preference.
4)Can also be prepared without the chutneys adding just the spices to make a salad.
5)Can also add raw mango grated or squeeze a lemon for that tangy taste.

Majjige huli ... is a curd/ coconut based dish which is very soothing to the stomach specially during summers with very mild flavours.This goes well as side dish but in peak summers I sometimes use it as main accompaniment to rice.Usually prepared with ash gourd ...but Madras cucumber/colored cucumber or Raw papaya ,ladies finger is also used .There are many versions of this curd based curry in all of South India ..today am sharing the Karnataka version..the one which I prepare at home from the Bangalore Mysore region ...This slightly differs from the Udupi version and is my favourite.

INGREDIENTS :
1 cup of cubed veggie used (I have used raw papaya )
1/2 cup of grated coconut
1/4th cup of slightly sour curds
Tbsp of soaked bengal gram dal(chanadal)
Tsp of cumin seeds (zeera)
Small piece of ginger
1-2 green chillies
1/4th - 1/2 tsp of turmeric powder
Sprig of coriander leaves
Salt to taste
Oil as required
1-2 red chillies
Sprig of curry leaf
Tsp of mustard seeds

METHOD :
1)Pressure cook the used veggie adding pinch of salt, turmeric powder and few curry leaves for 1-2 whistles or till done..should retain the shape and not get mushy.
2)Grind coconut along with green chillies, zeera , ginger , coriander leaves , turmeric powder and soaked chana dal using water to a smooth paste.
3)Transfer this paste to a wide vessel, add the cooked veggie and salt as required and let it boil for 3-5 minutes.
4) At this stage add whisked curd ,stir and switch off .
5)Prepare the seasoning adding mustard seeds , red chillies, curry leaves to the oil and pour over the curry ..close the lid and let the flavours get absorbed.

The delicious soothing and light on stomach ,majjige huli.... is ready to be served.

NOTES :
1) Soak chanadal 1-2 hours before.
2)Do not add more chanadal than mentioned .
3) Keep the consistency slightly thin as it gets thick after sometime due to the chanadal.
4)Do not boil after adding the curds and take care not to use too sour curd.
5) I have added a very tiny piece of ginger as I do not like the ginger over powering other flavors.. so adjust accordingly as per your preference.
6)You can directly cook the veggie in the vessel instead of pressure cooking.
7)If using ladies finger , saute them in oil until cooked before adding the ground paste.

Oats strawberry smoothie ... a creamy drink made from fresh strawberries 🍓 adding Oats.This can be had for breakfast or as evening drink along with Handful of nuts which will make it very healthy and filling.Do try this simple and quick smoothie when you get fresh strawberries.

INGREDIENTS :
4-6 strawberries
1 cup of chilled milk / thick curd / almond milk
Tsp or two of honey / sugar
1-2 tbsp of Oats

METHOD :
1) Chop the strawberries and add it into the blender.
2) Add milk / curd , Oats and sugar/ honey and blend well.
3) Remove to a glass and garnish with strawberries and serve immediately .

NOTES :
1) Choose fresh strawberries which are not too sour.
2) You can use any sweetner of your preference like sugar , honey ,brown sugar OR just skip it.
3) I have used raw organic honey .
4) Adjust the sweetner as per the sourness of the strawberries .
5) If using curd .. use thick and not so sour curd as strawberries have their own tanginess.

Chole biriyani ... biriyani using chickpeas or kabuli chana is yet another version where no veggies are used except the basic onion and tomatoes. I had heard about this version but tried it only recently. Though my personal favourite will always be the one with vegetables .. loved this version too ..I made it a bit chatpata since the chana in itself are kind of bland.Sharing the way I prepared it.
Check my Vegetable Biriyani post by clicking on this link https://www.facebook.com/100379531703810/posts/130311788710584/

INGREDIENTS :
1/2 cup chickpeas / kabuli chana (soaked overnight and pressure cooked )
2 cups cooked basmati rice
1 large onion chopped
1 large tomato chopped
2 -3 cloves
1-2 cardamoms
1" piece of Cinnamon
Small piece of Stoneflower / dhagad phool
Tbsp of ginger garlic paste
Tsp of turmeric powder
1-2 tsp of red chilli powder
Tbsp of biriyani masala
1/4 th cup of curd
Salt to taste
2 green chillies slit
2-4 tbsp of oil / ghee
Coriander leaves
Few mint leaves

FOR MARINATION :
Tsp of ginger garlic paste
1/4th tsp of turmeric powder
1/2 tsp red chilli powder
1/2 tsp biriyani masala
Tbsp of curd
Salt to taste

FOR LAYERING :
Ghee as required
Mint leaves
Coriander leaves
Fried onions
1/4 th cup saffron milk
(Soak Few strands of saffron
In 1/4th cup milk )

METHOD :
1) In a bowl add the cooked chana ..add all the ingredients mentioned under 'marination ' and give a gentle mix and keep aside.
2)Heat a pan and add oil or ghee..add the whole spices mentioned one by one and let it splutter.
3)Now add chopped onions and saute..add ginger garlic paste and stir.
4)Add chopped tomatoes and saute until tomatoes are mushy .
5) Add the spice powders..turmeric powder , chilli powder ,biriyani masala and saute for 2-3 minutes.
6) Add curd and keep stirring so that everything comes together .
7) Now add mint leaves ,coriander leaves and slit chillies .
8) Add the marinated chickpeas / chana , salt as required and give a mix .
9) Allow it to simmer on low flame for 10-12 minutes and switch off .
The masala is ready for layering .

TO LAYER :
1)Heat a wide thick bottomed kadhai / vessel and grease it with ghee.
2) Add a portion of the prepared chana masala and spread a layer of cooked rice over it .
3) Sprinkle some fried onions , mint leaves , coriander leaves , drizzle some saffron milk over it and some ghee if you prefer.
4)Similarly layer all the masala and rice..take care that the top layer should be of rice.
5)spread the remaining coriander leaves, fried onions,mint leaves ,saffron milk and ghee on rice layer .
6) Seal the pan with aluminum foil and close it with a lid.
7) Place the pan on gas and cook it further for 10-12 minutes on low flame.
Allow it to stand for a while before opening the lid... once you open mix or fluff it gently before serving .

The delicious chana biriyani is ready yo be served with papad and raita of your choice.

NOTES :
1) I have pressure cooked the rice after soaking it for 20 minutes...you can cook it in open pan too .
2) I have used both kashmiri red chilli and spicy chilli powder .
3) You can use either ghee or oil or mix of both while preparing the masala.
4) I have simplified the steps and prepared it so I recommend you to follow all the steps.
5) You can also place the kadhai (after the layering) or your vessel on a unused tava n then place the tava on the gas to avoid burning .. since the kadhai I used doesn't burn the food I have not used the tava method.

Beetroot cutlet ... is a very popular and a favourite evening snack in our home....Beetroots are usually not liked by kids so this is the best way to make them have it.A healthy and filling snack for evenings ...any get together or party ...This is my no fail recipe and have been loved by my friends and relatives who have tasted this .....Prepared it after a long time and enjoyed it ...Do try my version and treat your family with these yummy cutlets .

INGREDIENTS :
2 medium sized beetroots
5-6 large potatoes
1/4 th cup fresh peas
2 onions chopped
1/2 tsp turmeric powder
2 tsp of chilli powder
1 tsp of garam masala
Salt to taste
2 tbsp of oil + oil for roasting
Coriander leaves
Rava as required for coating

METHOD :
1) Peel and grate the beetroots , add it to a pan/ vessel with some water and cook it till the water is absorbed and beetroot is cooked.
2)Boil the potatoes and peas in pressure cooker for 3-4 whistles, peel the potatoes and mash it well and crush the peas slightly.
3)Add 2 tbsp of oil in a pan ..add the chopped onions and saute till pink.
4)Add the haldi/ turmeric powder , chilli powder and garam masala and fry 2-3 minutes and switch off.Let it cool .
5) In a wide bowl .. add the cooked beetroot, mashed potato n peas and the onion mix , salt and coriander leaves and mix well so that everything blends well and forms a dough like mass .
6) Divide the dough into equal sized balls and pat them into oval shaped cutlets or any shape of your preference.
7)Roll the shaped cutlets into the rava and keep aside for 3-5 minutes.
8) Heat a tava and drizzle some oil ... turn the flame to medium and place the rava coated cutlets gently one by one .
9) Drizzle oil from sides and fry the cutlets to a golden brown on both sides.
Yummy cutlets are ready to be served with chutney / sauce.

NOTES :
1) This yielded me around 12 cutlets .
2) Do not pressure cook the beetroots as whole ... it tends to absorb water and becomes very difficult to bind.I recommend grating it as mentioned to get desired results.
3)I did not use any binding agent like cornflour or bread crumbs as my dough was very tight and did not require anything to bind.
4) You can use bread crumbs for coating instead of rava .
5) The cutlets can also be deep fried or shallow fried .

Carrot mint soup ... is a yummy thick soup and refreshing too due to the use of mint leaves ... We love to have soups when the weather is slightly cold ..be it winters or monsoon ..has a soothing effect and also a filling food without much fuss ... Hope you too try and enjoy this during one of the days when its raining.

INGREDIENTS :
4-5 large carrots chopped into chunks
Handful of mint leaves
1 -2 green chillies
8 -10 garlic cloves chopped
1 large onion chopped
Tbsp of butter OR oil
1 cup milk
Salt to taste
Few mint leaves for garnish
Tsp of pepper powder

METHOD :
1) Heat butter / oil in a pan and add the chopped garlic and saute.
2) Add the chopped onions and fry till transparent.
3)Add the green chillies and carrot chunks and stir fry for a while.
4) Add a cup of water and simmer till the carrots are cooked and mushy .
5) Cool completely and transfer the entire carrot mix to a blender or mixer along with water.. if any.
6) Blend to a smooth paste adding Handful of mint leaves .
7) Transfer the paste to the same pan in which carrot was cooked .
8) Add milk,salt ,pepper powder and simmer for 8 -10 mins .
Delicious carrot mint soup is ready to be served with a garnish of pepper powder and few mint leaves.

NOTES :
1) I have used regular 🥕 carrots.
2) You can also use a pressure pan to cook the carrots.Just follow the steps from 1 to 4 and pressure cook it for 2- 3 whistles.
3)Do not discard the water in which carrot was cooked..use it while grinding.
4 ) Adjust the quantity of milk as per your desired consistency.
5) You can also add the mint leaves just before switching off and saute it ..but I prefer adding it while grinding.

Ghee rice and tomato gravy ... is one of my favoutite combo ...have been eating this since childhood as this was one of Amma's special dishes reserved for special days or for guests who would come unexpected and she would be short of time ... this doesn't require much chopping or any special ingredients...good for present days too when we are short of veggies during lockdown ... ofcourse as I learnt cooking and started trying varieties I added my own touch to it but the basic recipe is same and I will be sharing that same recipe and sharing other details in NOTES... Hope you all try and enjoy this as much as I do.

INGREDIENTS :
FOR GHEE RICE :
1 Cup Basmati rice / local variety fragrant rice
3 -4 cloves
1 inch pieces of Cinnamon
4-5 cardamoms crushed
1 bay leaf
2 green chillies slit
1 big onion chopped lengthwise
10 -12 cashewnuts broken
Coriander leaves for garnish
5 -6 tbsp of ghee
Salt to taste

FOR GRAVY :
3 - 4 large tomatoes
1-2 green chillies
2 -3 cloves of garlic
Small piece of ginger
Few cashewnut bits ( soaked in water for 20 mins)
1 onion chopped
Salt to taste
Tsp of sugar
Tbsp of oil
Tsp of red chilli powder
1/4 th tsp of turmeric powder
1/2 tsp of garam masala
Coriander leaves as required for garnish

METHOD :
FOR GHEE RICE :
1) Wash the rice 2 -3 times or until the water is clear and soak it for 20 minutes.
2)Meanwhile heat a pressure cooker or pressure pan and add ghee.
3)Once the ghee is hot ...add the whole spices..cloves, cardamoms,bay leaf,Cinnamon and the broken cashews.
4) Add onions and the slit green chillies and saute till onions turn slightly pinkish and transparent.
5) Drain the water completely from soaked rice and add it to the pan and saute lightly for 2-3 mins.
6) Add 1 1/4 th cup to 1 1/2 cups of water and allow it to boil ...add salt .
7) Once it comes to rolling boil stir once and close the lid and cook for 2 whistles.
8) Let the cooker cool and the pressure release naturally.

Meantime let's prepare the gravy

TOMATO GRAVY :
1) Chop the tomatoes into medium chunks and transfer to a mixer jar.
2) Add ginger, garlic ,green chillies and soaked cashew bits to the jar and grind to a smooth paste.
3) Heat oil in a pan and add chopped onions.
4) Saute till they turn slightly pinkish.
5) Add turmeric powder, chilli powder and garam masala and saute for a minute.
6) Add the ground tomato paste and saute until the raw smell disappears and oil starts collecting on the sides...can add water if required to adjust the consistency.
7) Add salt and sugar and allow it to cook for a minute more and switch off .
8) Garnish with coriander leaves and it's ready to serve.
Serve the Ghee rice with the delicious tomato gravy along with some papad ,salad and a glass of buttermilk to make it a wholesome meal to your family or your guests.

NOTES :
1) I have used Basmati rice but any local variety rice will also do as it was originally prepared using local variety fragrant rice by amma.
2) Add water while making ghee rice depending on how firm or soft you prefer your rice and the variety of rice used.
3) You can fry cashewnuts separately and add it just before serving too as garnish.
4) I have also garnished the ghee rice with fried onions which I saw in a food group.. but you can skip it if you don't prefer.
5) Using cashewnuts in gravy is optional but it gives a good thickness and creaminess to the gravy.
6) If you have time you can also blanch the tomatoes but I have never done it .

Bread rolls ... is one of those snacks that is made very rarely as deep frying bread with a potato filling gives me a guilty feeling 😄 .. nevertheless I prepare this on demand as this is my daughter's favourite..well anything and everything deep fried is kid's favourite and she is no different ... made this when it was raining cats and dogs due to the cyclone ... the chatpata filling inside with a crunchy bite outside made the evening special .
The filling can be changed as per one's preference so feel free to experiment .. rolling the bread slices needs some patience and practice but don't lose heart ... Do try and enjoy these rolls and please the kids and family members alike.

INGREDIENTS :
3-4 large potatoes (Boiled and peeled)
8-10 bread slices
1-2 green chillies chopped finely
Tsp or two of red chilli powder
1/4 tsp of turmeric powder
1/2 - 1 tsp of raw mango powder (aamchur)
Tsp of garam masala powder
1 large onion chopped (optional )
Few sprigs of coriander leaves
Salt to taste
Oil for deep frying

METHOD :
1) Trim the edges of the bread and keep aside.
2) Heat oil in a pan and add green chillies chopped ..stir and add the chopped onions and saute.
3)Add the powders mentioned one by one and keep sautéing for few minutes and switch off.
4) Mash the potatoes and add it to the pan,add salt and mix well ..allow it to cool.
5)Once cool enough to handle add coriander leaves and check for salt.
Add if required .
6) Make small elongated rolls/balls and keep aside.
7) Take water in a wide plate and dip a bread slice for a second and remove it immediately.
8) Squeeze the bread slice to remove extra water and also to flatten.
9) Place the potato roll in the middle of the flattened bread and join the edges and prepare a roll ...wet your hands if needed .
10) Prepare all the rolls similarly and keep aside.(pic in comments)
11) Heat oil in a deep wide pan/Kadhai ..once hot turn the flame to medium high and drop the bread rolls 3-4 at a time depending on the size of the pan and the size of bread rolls.
12) Fry till nice brown and crisp on all sides and remove on a kitchen tissue.
Serve hot with sauce or green chutney.

LINK TO GREEN CHUTNEY https://m.facebook.com/story.php?story_fbid=155340049541091&id=100379531703810

NOTES :
1) You can avoid adding onions or the sautéing part and just add all the spices to the mashed potato directly and proceed.
2) Feel free to add or subtract any ingredient or the spice powders as per your preference.
3) You can also add blanched and crushed peas or dry fruits or nuts to potato filling.
4) Trimming the edges properly is very important .
5) Do not dip the bread more than a second as the bread will break...just dip it and immediately remove it and flatten.
6) Take care that the edges are sealed and the potato filling is not seen or oozing out while preparing rolls as they may scatter in oil or the rolls may open while deep frying and the rolls will absorb oil too.
7 ) Prepare all the rolls and then start deep frying so that the rolls are rested for a while and the bread kinds of get dry incase you have moistened it a lot or used a bit more water while rolling...this will also help in absorbing less oil.

Mango shrikarni / sihikarne .. is a very easy and yummy dessert like dish prepared in parts of Maharashtra and Karnataka.This can be prepared with bananas too but since it's the season of the king of fruits sharing the mango version here.This can be enjoyed chilled or at room temperature as such like dessert or can be paired with puris/chapatis.

INGREDIENTS :
2-3 mangoes (any variety)
2 cups of milk (Boiled and cooled)
Sugar as required
1/4th tsp of cardamom powder

METHOD :
1) Add sugar to the milk and let it melt completely.
2)Add cardamom powder and mix well.
3)Peel and chop the mangoes and slightly mash it using back of the spoon.
4)Add the mangoes into the milk and mix it slightly mashing the mangoes again so that it kind of thickens.
5) Rest for a while or refrigerate if you prefer it to be chilled.
Enjoy the delicious shrikarni

NOTES :
1) I have used Alphonso mangoes..you can use any variety which is easily available to you .
2 ) Adjust the sugar as per your preference and depending on the sweetness of mangoes.
3 ) Mash the mangoes lightly using a spoon only and not by blender or mixer.

Raw Mango rice ... maavinkayi chitranna as it is said in kannada is a seasonal speciality..prepared during summers when raw mangoes are available in plenty... rice varieties have always been a comfort food for me and I have shared a few of them on this page too...Today am sharing one more favourite of mine ...this is a no onion garlic version which I have been preparing since years now ....Do try and enjoy .

INGREDIENTS :
1/2 cup grated raw mango OR as required
3-4 tbsp of grated coconut
1-2 green chillies(grinding)
Generous pinch of hing / asafoetida
1/ 8 th tsp of mustard seeds (for grinding)
1/4 th - 1/2 tsp turmeric powder
2 cups cooked rice
Salt to taste
1-2 red chillies
1-2 slit green chillies
Tsp of mustard seeds
Tsp of urad dal / black gram dal
4-5 tbsp of oil
Handful or more of groundnuts
Sprig of curry leaves
Tsp of white sesame seeds(optional)

METHOD :
1)Grind coconut along with green chillies, mustard seeds, hing, and the raw mangoes coarsely without adding water.
2) Heat oil in a wide thick bottomed pan and add the mustard seeds.
3) Once the mustard seeds splutter add the urad dal, curry leaves ,red chillies broken ,slit green chillies and the groundnuts and stir fry for 2-3 minutes until the groundnuts are roasted nicely.
4) Add turmeric powder and the ground paste and stir well.
5) Add the cooked rice, salt and keep mixing until everything blends well.
6)Let it cook for a minute or so with lid closed.
7) Switch off the flame and allow it to rest for minimum 30 minutes for the flavors to absorb.
8) Just before serving roast the sesame seeds and sprinkle on the prepared rice .
The delicious tangy South Indian special raw mango rice is ready to be served along with some crunchies like papad or sandige(fritters)

NOTES :
1) Adjust the quantity of raw mangoes as per the sourness of the mangoes and your preference.
2) I did not add water while grinding..incase needed you can just sprinkle some.
3) If your raw mangoes are not too sour or you prefer more tanginess you can add some grated raw mangoes in seasoning too just before adding rice.
4) Adding the sesame seeds is optional
5) The rice should be cooked and cooled before hand to get a nice texture...take care not to use too soft or mushy rice