Mango Rice
Ingredients
2 tbsp ghee or oil
1 tbsp Bengal gram
1 tbsp white gram
½ tsp mustard seeds
3 dried chilies cut into 3cm pieces
2 green chilies, sliced
2 spring curry leaves
1 tsp turmeric powder
250g unripe green mango, peeled, stoned and grated
1 ½ tsp salt
375g (3cups) hot or warm cooked rice
2 tbsp chopped fresh coriander (cilantro) leaves
Method
1. Heat ghee in a pan over medium heat, and fry Bengal and white gram until golden brown, about 2 to 3 minutes
2. Add the mustard seeds and dried chilies and sauté for another few minutes.
3. Add in green chilies, curry leaves and turmeric powder. Sauté for a couple of minutes over low heat, then add in grated mango, salt and cooked rice. Stir fry for 5 to 10 minutes and remove from heat.
4. Serve garnished with chopped coriander leaves.
Banana Appam
Ingredients
A
440g (2 cups) rice, soaked for 4-5 hours, drained
40g (scant ½ cup) grated coconut
1 ripe banana, about 125g (4 oz)
125ml (1 ½ cup) coconut water
B
½ tsp salt
C
½ tsp soda bicarbonate
Method
1. Blend ingredient A into a smooth paste.
2. Add B and set aside, covered for 5 hours to ferment at room temperature at (28C). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
3. Add the bicarbonate and mix. Add a little water if required. The batter should flow freely off spoon.
4. Heat a frying pan over medium-low heat, and grease it lightly. pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan. Cook until the underside is browned, 8 to 10 minutes.
5. Serve hot with coconut chutney, coconut milk or brown sugar.
2 comments:
Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.
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