Tuesday, May 9, 2017

Mambazha Akkaravadisal - Rice And Mango Pudding

Mango season is now in full swing. 'Namma Ooru, is celebrating Mango Mela not only at Lalbag, but also in various other parts of the city. Not content with gorging on fresh ripe mangoes, foodies are introducing the King of Fruits into various lip smacking recipes too.The food sections of News papers and magazines are overflowing with gorgeous mango recipes. Here is a traditional Akkaravadisal recipe infused with sweet ripe mangoes to go with the season!

Rice - 1/2 cup
Ripe and sweet mangoes - 3 
Sugar - 1 cup
Ghee - 5 tbsps
Cardamom - 4
Edible camphor - 1/4 pinch
Cashew nuts - 1 tbsp
Raisins - 1 tbsp
1. Dry roast rice till it becomes reddish in colour.
2. Wash and pressure cook rice with 1 1/2cups of water until three whistles.
3. Extract the pulp from the mangoes and mash well.
4. Remove the cooked rice into a thick bottomed vessel and mash well.
5. Add the mashed mango and and sugar and cook them together on medium flame stirring all the time till it thickens.

6. Add ghee little by little and cook till it reaches a creamy porridge like consistency and switch off flame.

8. Powder cardamom and edible camphor together and mix into the Mambazha Akkaravadisal.
9. Garnish with ghee fried cashew nuts and raisins.

Enjoy the flavoursome Mambazha Akkaravadisal while it is warm and oozing with ghee.

Friday, April 28, 2017

Baragu Vegetable Salad - Proso Millet And Vegetable Salad

Our life styles have drastically changed in recent years and it is becoming more and more difficult to make a healthy and balanced diet on a daily basis. Many prefer to eat a quick  snack in the morning rush neglecting their health and dietary needs. Mixed vegetable salad with fresh vegetables, fruits, beans, nuts and seeds  makes a nutritious one bowl meal  which can be fixed quickly. Addition of Millets makes the salad a wholesome, nutritious and delicious meal in itself.

Proso millet/Baragu/Pani varagu - 1/4 cup
Mixed vegetables (chopped) - 2 cups
(I have used cucumber, onion, tomatoes, radish, capsicum and apple)
Peanuts (boiled) - 2 tbsps
Moong beans (soaked) - 2 tbsps
Sesame seeds (Roasted) - 1 tbsp
Coriander leaves(Chopped)
Olive oil - 2 tbsps  
Salt - 1/4 tsp 
Powdered jaggery - 1/4 tsp
Pepper powder - 1 pinch
Lime - 1/2
1.Wash and drain Proso millet.
2. Cook the millet with 1 cup of water adding a pinch of salt and 1/4 tsp of olive oil on low flame.
3. Cool the cooked millet and fluff it up.
4. Gently combine the chopped vegetables, moong beans, boiled peanuts and the cooked millet together.

5. Whisk together the remaining olive oil, salt, powdered jaggery, pepper powder and the juice of lime.
6. Pour it on the salad and shake well until it blends well.
7. Garnish with roasted sesame seeds and chopped coriander leaves.

Enjoy the  Baragu Vegetable Salad at any time of the day!