Kabooli Channa - Mango Rice

Kabooli Channa - Mango Rice is a simple Rice dish. It is just like a variety of Rice dish and good to have it for lunch/dinner.

It was a lunch party for our family. A sort of get together. I prepared this Kabooli - Mango Rice and other traditional dishes like Potato curd curry, Sambar, Rasam and other dishes. It was typical South Canara dishes and we did enjoy eating together.
Kabooli Channa - Mango Tokku can be prepared for lunch, dinner, party time, one dish, kitty party time.

Let us see the recipe Now :
All you need is to soak kabooli channa over night and next morning, use pressure cooker to cook Channa. Let it be soft. It takes 8 to 10 minutes to cook nicely. Once it is cooled we can use them.
As I said it is simple Rice dish and you can prepare it quickly, if you have already cooked channa dal and plain rice.
NO ONION OR NO GARLIC RECIPE....
Ingredients :

Cooked Raw Rice : 2  Cups
Boiled Kabooli Channa : 1 Cup
Mango Tokku / Lemon Extract / One lemon : : 1 Tablespoon
Oil : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Green chilly : 2
Grated Ginger : 1 Tablespoon
Fresh grated coconut : 1 Cup
Salt : As Required

Method : 

1. Take a big pan and keep it on the fire. Add oil.
2. Add mustard seeds, urid dal and let mustard seeds splutter.
3. Add slit green chilly, mango tokku fry for a minute.

4. Add curry leaves and cooked channa. Mix it nicely and stir for a minute.

5. Add cooked rice, required salt and mix it well and cook on low flame. Add  a tablespoon of ghee.

6. Add grated coconut and mix it. Shift it to a serving dish.

7. Serve with a cup of curd or as you wish.

8. I prepared this Kabooli Channa - Mango Rice for our family get together lunch.

Note :

You can add fried cashews or ground nuts while mixing. Adding ghee and coconut adds to the taste.You can also use powdered tamarind or lemon extract instead of Mango tokku. Add lemon extract, just before adding coconut
Time : 20 Minutes. 

Serves : 3 to 4 

Simple Raw Mango Rice

In Raw Mango season we do use raw mangoes. Varieties of raw mango preparation is done with it.
I have prepared Simple Raw Mango Rice with methi aroma.

 It is very healthy to use  seasonal vegetables and fruits according to the season, they will be rich in vitamins and minerals. Here I have prepared quick raw mango rice. It is yummy, easy and quick.
I have used raw mango, cooked raw rice, little rasam powder and the seasoning ingredients.

It is one of the simple and easy recipe. No garlic or Onion is added here in this Simple Raw Mango Rice.

Let us see the recipe now :

Ingredients :

Raw Mango : 1 Medium sized 

Cooked Raw Rice : 2 Cups.

Rasam Powder : 1 Tablespoon

For Seasoning :

Cooking Oil : 2 to 3 Tablespoons

Mustard seeds : 1 Teaspoon

Jeera : 1/2 Teaspoon

Curry Leaves : 8 to 10

Ground Nuts : 2 to 3 Tablespoons
To Dry roast :
Methi seeds : 1/2 Teaspoon

To Add :

Salt : As required 

Turmeric powder : A little
Jaggery : 1 Tablespoon
Ghee : 1 Tablespoon
Coriander Leaves : 1 Tablespoon

Method :

1. Wash and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside. Dry roast methi seeds and dry grind it. Keep it aside.
3. Wash and wipe out the moisture of mango and grate it.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and Methi seeds.
5. Let mustard seeds splutter. Add ground nuts and fry till they turn golden brown.
6. Add curry leaves, jaggery grated raw mango, salt and turmeric powder. Fry on medium flame.

7. Add grated coconut. Add rasam powder and ground methi seeds powder.
8. Mix it slowly and cook on low flame. Add a tablespoon of ghee.

9. Add cooked rice and mix it slowly. Let it cook on low flame for 2 minutes. ( On low flame).

10. Shift it to a serving bowl and add cut coriander leaves. Raw Mango rice is ready to serve.

Note :
I have used Raw totapuri mango. It is mild savoury fruit. ( Raw ). Use of jaggery and ghee more /less is optional. Use of home made rasam powder taste better. Dry roasted methi seeds powder adds to aroma and health. It helps to reduce the cholesterol. Adding jaggery is optional.
Time : 15 Minutes. If you use already cooked rice. or + 20 minutes to cook rice.
Serves : 2 to 3 .

Maavina Kayi Hindi / ಹಿಂಡಿ./chutney

This Mango Tokku is very easy to prepare and you can keep them in fridge for a long time. 

 I got some mangoes from my relatives and was lazy to prepare pickle. The nest day I remember and saw it has turned bit yellowish but it was hard and I could try this Mango chutney /tokku which is very easy and you can keep this tokku in the fridge for a long time.

This Mango Chutney is prepared during the end of Mango season. Now we can see raw mangoes in some shops these days. 

This type of tokku is prepared at my aunt's house. No need to be boiled or cooked. Raw mangoes are used to this chutney and it is called as Hindi /ಹಿಂಡಿ. 

Let us see the recipe now :

Things Needed :

Raw Savoury Mangoes : 2 

Red chilly powder : 2 to 3 Tablespoons

Salt : 2 Tablespoons

Mustard seeds : 1 Tablespoon

Methi Seeds : 1 Teaspoon

Ingh/ Asafoetida : A little 

Oil : 2 Tablespoons 

To Season : 

Coconut Oil : 1 Tablespoon

Mustard seeds : 1Teaspoon

Ingh/Asafoetida : A little 

Method :

1. Remove the outer layer of mango and cut into small pieces.

2. Put salt and mix it well.

3. Dry roast methi seeds until it turns golden brown.

4. Dry grind mustard seeds and methi seeds and keep it aside.

5. Now grind cut mangoes with salt, red chilly powder, ingh and powdered mustard and methi seeds.

6. Do not add any water while grinding. You can use dry grinder /chopper.

7. Add a little turmeric powder and grind it. 

8. Let all the ingredients turn soft and completely fine.

9. Remove it from the mixi jar and add seasoned mustard seeds and ingh with coconut oil.

10. Leave it in a bowl till it is cooled and then store it in a glass bottle. ( Clean the bottle nicely before you put Hindi in to it). 

Note : 

Do not add any water while grinding.  Mangoes should be cleaned in dry clothes nicely before using it. Adding more chilly powder is optional. Use of savoury mango is must. Keep this mango chutney in a fridge to save for more days. I have used MTR Chilly Powder. 

You can add mango chutney to prepare Mango Chitranna. 

Time : 30 Minutes

Serves as you use it.

Arka Millet / Kodo Millet Mango Rice )

Siri Dhanya - Millets are known for their wonderful healthy qualities. Millets are gluten free and take care of our health. Arka or Haraka /Kodo Millet is one the millet family grain and used in our food dishes. I have prepared Haraka Mango Rice and it taste yummy.

Kodo millet is known as Varagu in Tamil, Arkalu in Telugu, ಅರ್ಕ / ಹರಕ in Kannada 

Let us see some benefits of eating Arka/ Harka Millet in our diet.

Millet grains are good to have because they are rich in nutrients, B - Vitamins and Calcium, iron, protein, zinc, magnesium. They are rich source of essential fats in our body. They contain high level of protein and dietary fiber. 

Millet helps to protect our heart, prevent diabetes, improve the digestive system. Eating millet helps to detoxify the body and improve our respiratory health. They also boost the immune system and gives energy and helps in nerve and muscle health.

Let us see the recipe now 

No Onion OR No Garlic is used in this Arka / Kodo Millet Mango Rice.

All you need is raw mango, green chilly, Arka millet and seasoning spices. 

Ingredients :

Arka /Kodo Millet : 2 Cups

Grated Mango /Any raw mango : 1 Small Cup (  3 to 4 Tablespoons).

Green chilly : 3 to 4 

Curry Leaves : 6 to 8 or little more 

Salt : To taste 

Coconut Oil/Ghee  : 2 to 3 Tablespoons

Mustard seeds : 1 Teaspoon

Urid dal : 1 Teaspoon

Coriander leaves : 2 to 3 Tablespoons

Method : 

1.Clean Arka millet and wash. Pressure cook and keep it aside.

2. Wash and grate mango and keep it aside.

3. Wash and slit green chilly, cut coriander leaves and curry leaves.

4. Grate coconut and keep it aside.

5. Keep a pan on the fire and heat. Put oil. Put mustard seeds and urid dal.

6. Let mustard seeds splutter. Add slit green chilly and curry leaves. 

7.  Add grated mago and fry for 2 minutes. Add salt, turmeric powder and mix it well.

8. Add cooked Arka millet and mix it nicely. ( Let the flame be very low).

9. Add 2 tablespoons of ghee and mix all the ingredients. 

10. Add grated coconut and mix it slowly. Shift the ready Arka Millet Mango Rice to a serving dish.

11. Add cut coriander leaves.

12. Serve with a cup of curd.

Note :

The proportion of water to cook Arka :  1 cup Arka : 2 Cups of water.
Use of onion or garlic is purely option. Use of any kind of cooking oil is optional. Adding Ghee to Arka Mango Rice adds to the taste. Use of more/less chilly is optional. Cooking Arka helps you to mix with mango mixture nicely. It should be cooled after cooking
Time : 30 Minutes
Serves : 3 to 4 .

Raw Mango Traditional Pickle / Kethe Uppina Kai

Raw mango Traditional Pickle  as we call it is one of the traditional dish done with raw mangoes. This pickle  is used as one of the side dish with dosa, idli, rice, curd rice and many more main dishes. This pickle can be prepared it quickly.
It is so easy to prepare and we do enjoy eating with Ganji.

This pickle is so handy and it helps and eases our daily work . In South Canara in our homes we normally do not prepare chutney always. It has become a habit that we use varieties of pickles especially mango pickles. The varieties of mango pickle like, ಕೆತ್ತೆ, ಅಡುಗಾಯಿ, ಮಿಡಿ, ಹಿಂಡಿ, /kette, adugaayi, midi, hindi etc. Each type of pickle is yummy to taste and some last long at least for 2 to 3 years even.

This particular variety of pickle is done very easily and quickly. Normally when the raw mango starts this variety of pickle is prepared.
I have used raw mango, mustard seeds, coconut oil, and  red chilly powder.
I have used two  big raw mangoes.
Let us see the recipe

Things needed :

Raw mango : 2 :Big size
Mustard seeds : 2 Tablespoons
Salt : 5 to 6 Tablespoons
Chilly Powder : 3 to 4 Tablespoons
To Season/Temper :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Ingh /Asafoetida : A pinch

Method :

1. Wash and wipe mango with clean towel. Leave it for a few minutes.
2. Peel off the green outer layer and cut mango into very small pieces.
3. Take a big bowl and put mango pieces and salt. Mix it well and leave it for a day.
4. Now keep a pan on the fire and put a glass of water. Put a handful of salt and boil till it reduces to half.
5. Add salt water from the mango you have dipped. Let it boil for a minute. Put the cut mango pieces to boiling salt water and put off the fire. Let it cool.
6. Grind mustard seeds and chilly powder with cooled salt water. Let mustard seeds turn as paste.
7. Remove it from mixi jar and mix it with mango pieces. \

8. Let the ground paste and mango pieces mixes well.
9. Add coconut oil, mustard seeds and ingh/Asafoetida seasoning and mix it nicely.

10. Let it cool completely. Store it in a glass bottle and use it as you like. Better to store in fridge.

Note

Remember that to wipe mango nicely and then use it. Adding more oil, chilly powder is optional.
Use of coconut oil is optional.
Any brand of chilly powder is optional. I have used MTR red chilly powder.
Time : 20 Minutes.
Serves : Depends upon the servings.

Green Channa - Mango Tokku Rice

Green Channa /Kadale kalu ( Kannada language/Karnataka/India) is available from December till February. I tried this channa with mango tokku which was prepared last year. It tasted yum.
You can try this dish with dried green channa too.

Lets see some benefits of eating Green Channa in our diet.
Green Channa is filled with fiber. They are good for controlling the blood sugar levels. It helps to keep you full for a long time. They are good for people who diet to loose weight.They are rich in protein and low in sodium. They  are rich in antioxidants. They contain vitamin B 9, vitamin A and C. They are rich in iron, magnesium, potassium and calcium. These minerals helps to keep our blood and bones strong.
I have used Mango Tokku, Green Channa, cooker rice and simple spices which are available in the kitchen store.
Green Channa - Mango tokku Rice is good for one pot meal, lunch box, travelling, brunch or dinner.
 Let us see the recipe :
No Onion or No Garlic in this  " Green Channa - Mango Tokku Rice ".

Things needed :

Cooked Rice : 2 Cups
Green Channa : Fresh /dried : 1 Cup
Mango Tokku : 2 Tablespoons
Cooking Oil : 2 to 3 Tablespoons
Groundnuts : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : One Handful
Green chilly : 2
Salt : As required
Coconut :Fresh : 1 Cup ( 3 to 4 Tablespoons).
Coriander Leaves :  2 to 3 Tablespoons

Method : 

1. Wash and cook rice and let it be cool.
2. Remove the pods from channa plant and wash it once.
3. Cook till they turn soft.

4. Grate coconut and keep it aside.

5. Wash curry leaves, coriander leaves and green chilly. Cut coriander leaves and green chilly.
6. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard seeds splutter.
7. Add curry leaves and cut green chilly. Add ground nuts and fry till they turn crispy.
8. Add cooked green channa and mix it well. Add Mango tokku and mix all the ingredients nicely.

9. Add cooked rice and mix it well. Let the flame be very low while doing the whole process.

10.Add required salt, little turmeric and a tablespoon of ghee. Mix it well.
11. Add coconut, cut  coriander leaves and mix once again. Shift the ready " Green Channa - Mango Tokku Rice to a serving dish.

12. Serve with a cup of curd and papad.

Note :

Use of any raw rice is optional. Water quantity should be
Basumathi Rice : 1 Cup : Water 2 Cups
Sona Masuri or any other kind of rice : 1 Cup Rice :Water : 3 Cups or little less.
Soak Green Channa if you are using dried ones.( Over night)
Drain water after cooking Green channa.
Use of more or less ghee is optional.
Use of fresh mangoes instead of Mango tokku is optional.
Use of chilly, more/less is optional.
Type : South Indian 
Time : 10 Minutes. (If cooked rice is done already) or Cooking rice : 20 minutes.
Serves : 3 to 4.
 Mango Tokku /Chutney