Raw Mango Rice

Mango Rice! I never had it before. It's only after coming to Bangalore I came to know about Mango rice from one of my neighbor who is from near by place. Whenever we meet we usually discuss about food. I like to collect information about many traditional recipes from her, so I keep asking her about the recipes and she explains me very well. In some ways I like the south Karnataka food, they use coconut & tamarind in almost recipes. The "Gojju" is very common here, mix it with rice and serve it. I have learned to prepare capsicum gojju, puliyogare, coconut rice, mango rice all from her. For Puliyogare I have already shared the recipe in the initial days. When it's mango season lets go through the mango rice recipe procedure first.

Dill Leaves Pulav

Dill Leaves called as Shepu in Marathi and Sabbasige soppu in Kannada is a simple with a decent fragrance leafy vegetable available through out the year. The most common form of using this vegetable in Indian cuisine is a quick stir fry served along with Roti/Chapati. The stir fry sabzi can be prepared with any of the dals like moong dal / toor dal by soaking it for required time. I usually make Pulav on the weekends as a Brunch since we wake up very late :) This will be a mix of almost all the vegetables that I find in my kitchen! Methi Pulav is the regular one for which I have already shared the details. I do not find much difference in the procedures for preparing any vegetable Pulav. It can be almost same, but you should be sure of the quantity of spices or the salt to be added :) Here is the procedure that I follow to prepared Dill leaves Pulav. 

Ghee Rice

Ghee rice is one of the quick recipe and a best option for one pot meal. It's always good for kids,  addition of cashew nuts, ground nuts and raisins makes it even more tastier and healthier. This is the most simplest yet flavorful rice with pleasant fragrance. This rice is prepared by sauting the spices like bay leaf, clove, cinnamon, star anise along with green chilli and onions in ghee. This can also be a quick lunch box recipe on a busy day for all the working women.Lets see the procedure for it.

Poori Chole Recipe

Chole is an authentic dish of Punjab. It is generally served with Batura. Instead of Batura I make chole with puris. Even though puri is not a regular item in my kitchen but once in a while I prepare this during the weekends. I have already shared the recipe for puri Bhaji using potato sabzi in Maharashtrian style. I make this chole sabzi by my own way by just using onions, tomatoes and the chole masala that we get in the market and it is simply delicious. This sabzi also goes very well with roti/chapati.

Methi Pulao

Methi rice/ fenugreek Pulao is an healthy option for one pot meal. We already know how useful the methi is and also different ways of using it in our day to day life like preparing methi sabzi, methi paratha, methi dal and thepla. This is a very quick and different option for the surprise guests that you can offer at your home :) I add lemon juce and sugar for balancing the bitter taste of methi. I also add potatoes, onion and groundnut, you can add vegges of your choice like tomato, green peas etc.

Lemon Rice

Lemon Rice is an easy bachelor recipe and such a simple one pot meal that it can be prepared by anyone :) We have already seen the recipe for Kanda Pohe. It is the same procedure, instead of soaked poha we need to add cooked rice, along with it we can also add nuts. This can also be prepared with the left over rice that you have in your kitchen. I usually prepare phodni bhaat with the left over rice using red chilli powder and tamrind paste instead of green chilli. But this one is very simple yet tasty. 

Puliyogare

Puliyogare - the moment I hear this word my mouth starts watering :D I just love the "Bangalore style" Puliyogare. Heard there is a hotel in Basavangudi which is famous for serving the authentic Puliyogare in Bangalore, never got a chance to visit, but somehow I must have to plan. Puliyogare is also known as tamarind rice. I tried to make this recipe putting my best but could not exactly meet upto the mark that should really be called "Puliyogare". The taste came out well but the color I was not convinced with, might be was due to the color of the tamarind that I used. Anyhow I am sharing the recipe that I tried which I got to know from a cook show, hope you guys like it and try. I prepared the puliyogare gojju first using tamarind and mixed the gojju to the cooked rice.