dear krishnaamma mam, thanks for posting new receipe.. I never heard abt this before.. I have showed this to my Mother -inlaw.. She told she will experiment one day!! My MIL is very gud at cooking..
RAVA LADOO.. Ingredients: Semolina (rava/sooji)- 1 cup Sugar - 1 cup Milk - 1 cup Ghee - 3 tsps. cardomom powder. coconut flakes saffron raisins, Cashewnuts Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time. Add cardomom powder, coconut flakes,raisins, Cashewnuts and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
MANGO PULIHORA... Ingredients: 1 cup rice (uncooked, raw) 1 cup grated green mango (or 1½ cups) 8 to 10 small green chillies - slit in the middle ¼ cup of cashews and peanuts combined 1 tablespoon of chana dal (soaked in water for ½ hour) 1 teaspoon of each - cumin and mustard seeds Few curry leaves and 4 to 6 small pieces of dried red chilli ½ teaspoon of turmeric Pinch of asafetida Salt to taste or ½ teaspoon Step 1: Peel the skin and grate the unripe mango. Measurement is: for 1 cup raw rice - 1 to 1½ cups grated mango or 2 cups, adjust the quantity to suit your tart/tangy preference. Cook the rice like you normally do, not too tight, not too mushy. Step 2: In a saute pan, heat peanut oil or ghee. Add and toast the ingredients until light gold and remove, one by one, in this order: Cashews peanuts soaked chana dal Slit green chillies, curry leaves, few pieces of dried red chillies, mustard seeds and cumin At the end, bring all these toasted ingredients, sprinkle in turmeric and asafetida. Stir to mix and stirfry for another one minute Step 3: Add the grated mango to the pan. Stir to mix with other toasted contents in the pan. Cook it on medium high just for two minutes and switch off the heat. (This is done to remove the raw smell of grated mango and do not cook the mango gratings more than 2minutes, that would kill the precious mango flavor.) Step 4: Add salt and mix this toasted mango-peanut mixture with cooked rice thoroughly with a big spoon or with your right hand. Serve.
HI, here is the mango thokku pickle recipe which my mom usually does . First grate the raw mango and keep aside.Heat some few spoons of sesame oil ,add mustard seeds.Then add grated mango,salt ,turmeric,redchilly powder.Mix it thoroughly and cook it on low flame until oil starts separating out.At this stage add powdered mixture of mustard and funugreek seeds.Let it cook for a while . let it cool down and enjoy with rice.Hope u like it. :thumbsup.
thank very much hollyhock but as I brought mangoes I prepared yesterday. I prepared the same but with a slight difference after doing pope,I added the powder(mustard,fenugreek) & then this mixture to grated mango. It's having nice smell but it's sour in taste.how can we reduce or for the next time how it will not be there? regards
May be you have to fry on a low flame for a bit more time and also try adding a little bit more chilly powder.Normally i heard people saying that if the chilly powder is not enough the pickle stays sour.But not sure if it works . Regards.
thanks hollyhock I felt the pickle is not spicy.may be I have to increase chillipowder & fry them for a while.will try next time. regards
