Its been almost a week since I last posted. Apart from the fact that my son has been sick this past week, I have been having a sort of bloggers block. I knew what I had to post, but I just didn’t have the urge to type up a post. The cooking actually has not been as bad. I am back now and working on getting the blockers away. 🙂
But, the one good thing about is that, I have a lot of great recipes waiting in my drafts folder, and an equal number of photographs waiting to be sorted through. Which means good posts will follow through the days to come. Probably a more frequent posting pattern too..
This recipe here, is something I tried and absolutely loved. I wanted to make mango rice, using raw mango. But, the mango I had wasn’t enough to go with the amount of rice I was going to make. After a lot of thoughts on how to stretch the mango flavor, my eyes fell on the Granny Smith apple lying in the fruit bowl. Granny Smith apples are tart apples that hold their shape under high heat and it is usually the variety used in baking such as pies, crumbles etc. It was the perfect choice.
3 cups basmati rice, cooked and cooled
1 medium unripe mango(green mango)
1 small granny smith apple
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
5 red chillies, broken in half
1 tsp lemon juice (optional)
2 sprigs curry leaves
1 tbsp gingelly oil
1/2 tsp turmeric powder
salt to taste
Peel, core and grate the mango and the apple. Set aside.
Heat oil in a pan over medium high heat. Add the mustard seeds and let it splutter. Add the urad dal and the channa dal. When the dals turn slightly golden, add the curry leaves and chillies. Add the grated mango first. Saute the mango while adding the salt and the turmeric powder. Let it cook for a couple of minutes. Add the grated apple and saute for another 2-3 minutes. Taste to see this mixture. It should be tart and tangy. If it isn’t add the lemon juice. This depends on how the mango and the apple taste, hence lemon juice is optional.
Let this mixture cool a bit. Mix it in with the cooked rice. Add salt and more gingelly oil if necessary. You may add green peas to this too. Add a couple of shallots finely chopped and sauteed before adding the mango and apple for a nice crunchy bite. This makes for a great lunch box dish along with a spicy potato curry.
Verdict: Super yummy variety rice dish. It obviously is tart from the green mango, but also gets a slight sweet touch from the grated apple. You can even make this mixture ahead of time and mix it in with rice later. The mixture stays good for abou 2-3 days if refrigerated. Tastes as good as new if you’re mixing it in with hot rice. Or the other way around, mixing it with leftover rice. Easy tasty..and done in under 30 minutes.Pin It