Maavinakayi Chitranna /Raw Mango rice

Maavinakayi Chitranna /Raw Mango rice is tangy and spicy mix of raw mango with ground red chilies and coconut.Exclusive South Indian rice variety  during the mango season ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ - enjoy it hot.

Maavinakayi Chitranna /Raw Mango rice 

Ingredients

Rice -1 .5 cup (cooked )
Raw Mango grated-1 cup

(keep few aside for garnishing)

Red chillies-7-8 (both varieties)

Mustard-1 tsp

Coconut-2 tbsp

Oil

Peanuts-few

Seasoning

Mustard-1/2 tsp
Chana dal-1/2 tsp
Urad Dal-1/2 tsp
Hing-pinch
Curry leaves-few

Turmeric-pinch
Oil-1 tsp

Method
Cook the rice and spread the rice on a plate.
Grind  raw mango pieces  along with  grated  coconut,red chillies and mustard with little water.Heat oil in a pan,fry peanut till brown in color,keep it aside.Add all items under seasoning,Next add the  ground mixture and fry well.Next add rice and salt,peanuts and raw mango shreds for more tangier taste and mix well..Serve hot.

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'Intelligence is the ability to adapt to change' Stephen Hawking

Mavinakayi Chitranna/Raw Mango Rice

Mavinakayi Chitranna /Raw Mango rice is tangy yummy spicy rice usually done during Ugadi festival in Karnataka.

Ingredients

Mavinakayi Chitranna

Rice-1.5 cup (cooked)
Raw Mango grated-1 cup

(keep few aside for garnishing)

Green chillies-7-8 (spicy)

Mustard-1 tsp

Coconut-2 tbsp

Oil

Peanuts-few

Corainder leaves-few

Seasoning

Mustard-1/2 tsp
Chana dal/Urad Dal-1/2 tsp
Hing-pinch
Curry leaves-few

Turmeric-pinch
Red chilies 1

Method
Cook rice and spread the rice on a plate.
Grind  raw mango pieces  along with  grated  coconut,green chillies and mustard with little water.Heat oil in a pan,fry peanut till brown in color,keep it aside.Add all items under seasoning, add red chillies and stir. Add the  ground mixture,next add rice and salt,peanuts and raw mango shreds for more tangier taste and mix well. Garnish with coriander leaves.Serve Hot.

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'Intelligence is the ability to adapt to change' Stephen Hawking

Chitranna -Easy One Pot Meal

Chitranna (ಚಿತ್ರಾನ್ನ-Kannada) is a simple and a quick rice based dish or one pot meal that can be made easily. With steamed / cooked rice dashed in with aromatic spices in the oggarane /seasoning, with or without coconut tastes yummy and perfect !!!

Have Fun Preparing these -Spicy or Mild  , Tangy and Tasty.


1. Raw Mango Rice- Maavinkayi Maaja -Tangy and Spicy

2. Just Chitranna - Simple and Easy

3. Kabul Kadle Chitranna -Chana with rice

4. Curry Leaves Chitranna -Karibevu delight

5. Nellikayi Chitranna- Gooseberry Rice

6. Coconut Chitranna-Fresh and delicious

7. Kayi Sasive Chitranna - Traditional and Spicy

8.  Nimbe hannu Chitranna-Lemon Rice -the all time favorite

9.  Tamarind Chitranna -Puliyogare

Enjoy this Karnataka Special !!


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"You must be the change you wish to see in the world."Mahatma Gandhi 

Mango Dal

mango dal

Mango Dal is an interesting combination made using raw mango and Tur dal. This healthy recipe can be enjoyed  with chapati or hot rice. It is an interesting variation during the mango season. Enjoy.

Ingredients:

• 1 cup tur dal
• 1/2 cup grated raw mango 
•  pinch turmeric pwd
• 1-2 green chillis, 
• salt to taste
• 1 1/2 -2 cups water

Seasoning

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• few fresh curry leaves
• 2-3 tsps oil
• 
  
• Pinch Hing

Method-Cook dal in pressure cooker along with turmeric pwd. Prepare seasoning, add this to the cooked dal.Add grated raw mango and salt. Mix well and let it simmer on low heat. Enjoy hot with chapati or rice.

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Life is what happens while you are busy making other plans.
John Lennon 

Mavinakayi Avalakki / Raw Mango Poha

Mavinakayi Avalakki or Raw Mango Poha is spicy and quick breakfast recipe.Poha (Oggarane Avalakki ) is easy to cook, adding vegetables to it makes it more nutritious and tasty.This one is with raw mango and gives it a nice tangy spicy taste. Enjoy !!

Mavinakayi Avalakki Ingredients: 1 cup poha ((flaked rice /avalakki) 1 capsicum (finely chopped) (opt) 5-6 green chillies, finely chopped 3-4  tbsp. grated raw mango shreds Salt to taste For Seasoning: 1 tbsp. oil 1/2 tsp. mustard 1/2 tsp.Jeera/cumin seeds 1 tsp chana dal 1 tsp. Urad dal 2 tsp. peanuts Hing- a pinch Curry leaves-few Turmeric pwd-pinch For Garnishing 1 tbsp grated fresh coconut Few coriander leaves Method: Soak the poha in water for 5-10min.  Wash  and drain the water completely. Heat the oil in the pan, fry the peanuts and keep it aside . Next add seasonings and fry till done. Add green chillies and capsicum and stir fry. Once done add the poha and mix well. Add salt, coconut ,raw mango shreds peanuts and coriander leaves to the poha. Mix well  and serve hot.

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Failures are finger posts on the road to achievement.C. S. Lewis 

Raw Mango Chutney/Mavinkayi chutney

Mavinkayi/Raw mango chutney is appealing and tangy flavored.Makes a great combination for any fried snack or enjoy with chapati.

Mavinkayi Chutney

Ingredients
1 cup Grated Raw Mango 
4-5 green chilies/red chilies
1 tsp Mustard Seeds 
1/4 tsp Menthya/Fenugreekseeds
2 tsp Jaggery/Gud
Salt as per taste

Seasoning
1/2 tsp Mustard
1/2 tsp chana dal
1/2 tsp urad dal
Hing pinch
Curry leaves few

Method
Fry dry red chillies, mustard and fenugreek in little oil.Blend it together with grated mango,jaggery,salt into fine paste.Heat oil in a pan add mustard, chana dal,urad dal add hing and curry leaves once done add to the chutney.Fry the chutney for 2-3 mins.Enjoy it with hot chapati or rice or any hot snacks.


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Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.

'The happiest of people don't necessarily have the best of everything they just make the most of everything that comes along their way'

Ugadi / Gudipadwa

  Ugadi is the New Year as per the Hindu Calender. It means starting of a new Yuga or period. This festival normally comes during the month of March or April.People from all over Karnataka and Maharashtra celebrate this festival with much enthusiasm and splendor In Maharashtra , the festival is known as Gudipadawa.

      People decorate their homes ,front door and puja rooms with flowers, rangoli and Mango leaves.(Toran) . Food, as always occupies an important place in this festival too. Special dishes are prepared and enjoyed by everyone in the family .People go to temples , take blessings from elders. An important part of Ugadi festival in Karnataka is "Bevu Bella" . People eat  jaggery  and neem leaves together in this festival to mark the presence of sweet and sour events in their lives.On the next day of Ugadi people go to temples,wear new clothes.

Enjoy ! Have fun with your family and friends.

Happy Ugadi!!!

May the new year be filled with rich flavors of life !!




Recipes for Ugadi -Mango Rice / Mavinkayi Chitranna,Kosambri,Payasam Rice and Obbattina Saaru, Obbattu,Beans Palya,Sandige/Hapala /Crisps

Mavinakayi Chitranna

Payasam

Obbattu

Sandige/Hapala

Kosambri

Raw Mango Bisi Uppinakayi

Raw Mango Bisi Uppinakayi is an instant pickle easy to prepare.Enjoy this tangy pickle with chapati or rice.

Raw Mango Bisi Uppinakayi

Ingredients

1. 2-3  raw mangoes cut in to small pieces
2. 2 tbsp red chilli powder
3. 1/2 Tbsp Sasive /Mustard seed powder
4. 1/4 Tbsp Menthya / fenugreek seed powder
5. 1/4 tbsp hing
6. A pinch of turmeric powder
7. Salt as per taste
8. Jaggery as required
9. 1-2 Tbsp oil
10. 1/2 tsp Mustard seeds 

Method: You can grind mustard and Fenugreek seeds in a mixer and use it fresh.Roast the mustard and menthya , dont burn it.Once cool , grind it.Next in a pan, add oil , mustard seeds and allow it to crackle. Add turmeric powder and hing. Next add cut pieces of raw mangoes and fry it Add the ground masala pwd ,salt , red chilli powder, jaggery and cook it till the mangoes are soft and the masalas are blended well.Enjoy !

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Do check for other easy breakfast recipes Sevai Upma, Tomato Avalakki, Gojju Avalakki.

"In the end, it's not the years in your life that count. It's the life in your years."Abraham Lincoln 

Capsicum Aloo Stir fry 2

Capsicum Aloo Stir Fry is a spicy side dish for Indian breads. A blend of green chilies, shredded raw mango, coconut is added to capsicum. 

Capsicum or Bell Pepper / Simla Mirch is a vegetable where we can keep experimenting various combinations. 

Ingredients

• Capsicum (Bell Pepper)-2 big chopped

  

  Capsicum Aloo Stir fry 2

• Potato -2 big chopped 
• Oil 3 Tbsp
• salt to taste

Seasoning

• Mustard seeds 1 Tsp
• Cumin seeds /Jeera 1 Tsp
• Hing-Pinch
• Urad Dal 1/2 tsp
• Chana Dal 1/2 tsp
• Turmeric-pinch
• Curry leaves-few
• green chiles -4-5 finely chopped
• Shredded raw mango -1/2 cup
• Coconut-1/4 cup

Method- 

Heat oil for in a frying pan over moderate heat. Add items mentioned in seasoning Once done add capsicum, potato slices and saute for 1 - 2 min. Once done add shredded raw mango, green chilies, coconut to capsicum and stir-fry over low heat for 5 - 7 minutes till capsicums are tender. Add salt mix well.

Serve Capsicum Aloo Stir fry 2 hot with chapati or rice.

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“Why fit in when you were born to stand out?” Dr Seuss

Simla Mirch Bhajia / Capsicum Fritters

Simla Mirch Bhajia (Capsicum Fritters) is a  spicy starter/snack that can enjoyed by all of us. 

If you are bored with the normal onion /Aloo bhajjis, try this delicious, perfectly flavoured Capsicum fritters.

Simla Mirch Bhajia / Capsicum Fritters

Ingredients

• 1  Large Capsicum cut finely
• 1-2  tsp red chilli pwd /Bhath pwd
• 1/2 tsp tumeric pwd
• 1 tsp Dhania Jeera Pwd
• 1 tsp of dry mango powder 
• (Everest Amchur)(opt)
• 1/4 tsp  garam masala 
• 1/4 tsp ajwain
• 3 tbsp gram flour (besan)
• 1 tbsp rice flour
• salt for taste
• Oil for frying

Method-

Take a bowl combine all the ingredients and mix well. 

Add little water, add cut capsicum and mix well ,the flour and capsicum should blend and be well coated and be dry. 

Heat a little oil and add it to this batter and mix it well.
Keep it for sometime.

In a kadai heat sufficient oil for frying. 

Slowly add the capsicum besan mix in batches in the hot oil. 

Fry till golden brown on both sides. 

Drain on absorbent paper. 

Serve hot spicy, crispy fried Simla Mirch Bhajias with ketchup or chutney of your choice.

You can enjoy these with simple Rasam Rice too!.. Anyway you like it, you will surely enjoy the taste.


(You can cut the capsicum in long strands as well)

'Be kind, for  everyone you meet is fighting a hard battle' Plato

Chole Bhel

Chole Bhel  is an interesting combination of Chole with Puffed rice making it a healthy Bhel. Quick and easy to make , do try it out.

Ingredients: 1-1/2 cups puffed rice 1/2 cup Left Over Chole 1 cup Sev 1/2 cup papdi 2 tbsp roasted peanuts 1 onion, finely chopped 1 tomato, finely chopped finely chopped raw mango(season) few Coriander leaves, chopped 1-2 Green chilies finely chopped Chaat masala-pinch Red chili pwd -pinch Salt to taste Lemon juice-taste Chutney-Green and tamarind.(as per taste)

  Method:  Add the above mentioned ingredients in a large mixing bowl.Mix well. Sprinkle some sev and coriander to garnish.Serve immediately.

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What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Moong Dal Salad / Hesarubele Kosambri

Hesarubele Kosambri or Moong Dal Kosambri is normally served as part of traditional Habbada Adige (Festive Food Platter).Salads are known as Kosambri in Kannada.This is made from Moong dal with Cucumber.Perfect for summer months.

Moong Dal Salad / Hesarubele Kosambri 

Ingredients:

• 1/2 cup moong dal 
• 1 cucumber,finely chopped
• 5-6 finely finely chopped green chillies
• 1tspn oil
• 1tspn mustard seeds
• 1/2 tsp jeera
• few curry leaves
• Hing pinch
• fresh coriander chopped
• 2tbspn fresh grated coconut
• 2 tbspn grated raw mango
• salt as per taste

Method:

1.Soak moong dal for 30minutes and drain it dry and keep it aside.

2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the moong dal.

3 .Add chopped cucumber,chopped coriander leaves , grated coconut,raw mango shreds salt and and mix well.Serve with chapati or enjoy with hot Saaru or Rasam Rice.

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'Of all the things you wear, your expressions is the most important'-Janet Lane.

Onion Bhajia/Fritters

Onion Bhajia (Fritters) is a favorite spicy starter/snack and is just enjoyed by all of us. The humble "Kanda bhaji"  or pakoda anyway you call it, it is definitely tempting!!!!

Onion Bhajia/Fritters

Ingredients

• 1  Large Onion cut finely
• 1 tsp red chilli pwd
• 1/2 tsp tumeric pwd
• 1 tsp Dhania Jeera Pwd
• 1 tsp of dry mango powder 
• (Everest Amchur)(opt)
• 1/4 tsp  garam masala 
• 1/4 tsp ajwain
• 3 tbsp gram flour (besan)
• 2 tbsp rice flour (opt)
• finely chopped coriander leaves
• 3-4 green chillies finely chopped salt 
• Oil for frying

Method- Take a bowl combine all the ingredients and mix well. Add very little water, add cut onion
and mix well, the flour and onion should blend and be well coated and be dry. Heat a little oil and add it to this batter and mix it well.

Keep it for sometime. In a kadai heat sufficient oil for frying. Slowly add the onion besan mix in batches in the hot oil. Fry till golden brown on both sides. Drain on absorbent paper. 

Serve hot crisp bhajias with ketchup or chutney of your choice.


(You can cut the onion in long strands as well)



'Be kind,for  everyone you meet is fighting a hard battle' Plato

Dahi Bhel

Dhai Bhel  is a interesting chaat recipe a tangy tasty mix of bhel puri with curds and chutnies..Quick and easy to make.

Ingredients: 1-1/2 cups puffed rice 1 cup Sev papdi mix 2 tbsp roasted peanuts 1 onion, finely chopped 1 tomato, finely chopped finely chopped raw mango(season) few Coriander leaves, chopped 1-2 Green chilies finely chopped Chaat masala-pinch Red chili pwd -pinch Salt to taste Lemon juice-taste Thick curds-2 tbsp Chutney-Green and tamarind.(as per taste)

Dahi Bhel

  Method:  Add the above mentioned ingredients in a large mixing bowl.Mix well. Sprinkle some sev and coriander to garnish.Serve immediately.

(You also get ready made Bhel mix,with the chutney ,you can just add the onions and other vegetables.)

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Bhel Puri

Bhel Puri is all time favorite chaat of Indians,almost loved by all.Quick and easy to make.You can add more raw vegetable mix to make it more healthier and tastier.

Ingredients: 1-1/2 cups puffed rice 1 cup Sev 1/2 cup papdi 2 tbsp roasted peanuts 1 onion, finely chopped 1 tomato, finely chopped 1/2 cup boiled grated potatoes 1/2 grated carrot 1/2 finely chopped cucumber finely chopped raw mango(season) few Coriander leaves, chopped 1-2 Green chilies finely chopped Chaat masala-pinch Red chili pwd -pinch Salt to taste Lemon juice-taste Chutney-Green and tamrind.(as per taste) Bhel Puri

  Method:  Add the above mentioned ingredients in a large mixing bowl.Mix well. Sprinkle some sev and coriander to garnish.Serve immediately.

(You also get ready made Bhel mix,with the chutney ,you can just add the onions and other vegetables.)

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Please also check other interesting "Chaats Recipes " for your evening snacks.

Kadlebele Kosambri / BengalGram Salad

Kadlebele Kosambri / Bengal Gram Salad is normally served as part of traditional Habbada Adige (Festive Food Platter). Salads are known as Kosambri in Kannada.

This is made from lentils.(chana dal).

Kadlebele Kosambri / BengalGram Salad

Ingredients

• Kadalebele/ Chana dal - 1 cup (soaked)
• Mavinakayi / Raw mango grated-2 tsp
• Fresh Grated Coconut- 2 tbsp
• Coriander leaves- few
• Salt-for taste

Seasoning

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Jeera-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-  pinch
• Green chillies - 4-5 
• Curry leaves - few

Method:

1.Soak chana dal for 4-5 hrs and drain it dry and keep it aside.

2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the soaked dal.

3 .Add grated mavinkayi ,chopped coriander leaves , grated coconut,salt and mix well.

Serve Kosambri with hot Rasam/ Saaaru Rice. Enjoy just like that.

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Don't forget to check other nutritious and healthy "Salad "delights under Menu Planner.

'Of all the things you wear, your expressions is the most important'-Janet Lane.