Raw Mango - Rice Vada

Rice - Raw Mango Vada is a fried dish. We can have them for breakfast or as snack in the evening. It is like like pooris and bit spicy, bit tangy and yummy to have them with ginger chutney. It is one of the good combination. Or you can have them with cup of hot coffee or tea.

I have used totapuri raw mango, coconut, green chilly and a pinch of asafoetida. (Ingh). We do prepare coconut rice vadas with little jaggery and a pinch of salt. Noemally raw rice is ground to paste and then added very little jaggery to give a just enough sweet taste. The vadas are so tasty that you can munch them anytime of the day during Mansoon.
Here I have used rice flour and spicy mango chutney to give out spicy and tangy taste. It does not take much of oil.
Let us see some benefits of eating " Raw Mango " in our diet.

Raw mangoes are full of Vitamin C, that are needed for strengthening our immune system. It is full of fiber and helps to throw away all the waste products from our body.They also contain B Vitamins which helps to maintain good health. It also helps to cure blood disorders. They are good herbal remedy for gastro-intestinal disorders. They are good medicine for summer diarrhea, morning sickness, indigestion and constipation. Unripe mango juice helps to prevent excessive loss of sodium chloride and iron during summer due to more sweating.
No onions are used in this "Rice - Raw Mango Vada". These vadas are soft and spicy.

Lets see the recipe now.

Ingredients :

Raw Mango Chutney : 1 Small bowl
Rice flour : 2 Cups
Jeera/Cumin seeds  : 1 Tablespoon
Salt : To taste
Oil : 1 Cup (to fry).

Method :

1. Put raw mango chutney, rice flour, salt and jeera in a big bowl.

2. Mix it nicely and add required water, The dough must be thick.

3. Keep a frying pan on the fire. Heat and put oil. Keep a small bowl of plain water aside the stove.
4. Divide the mixed dough into small portion.

5. Now wet your palm in plain water take a small portion of the dough and pat it on the palm in circle shape.
6. Drop this small vada in hot oil and fry on both sides.

7. Remove vada from frying pan and put it on a kitchen tissue. It helps to absorb extra oil.

8. Repeat the same with remaining dough. Remember to wet your palm each time. It helps to pat the vada easily.

9. Serve vadas with ketch up or any other side dish you prepared.
10. We had Rice -Raw mango Vadas with ginger chutney.

Note : 

Do not use the stale chutney as it might effect your health and vadas may turn bad. (not edible for eating). Using chilly is optional. Using cut onions also optional. No need to add any hot oil or ghee to the dough while preparing.Adding coriander leaves, curry leaves also optional.
Time : 30 Minutes. ( Total time)
20 to 25 Small Vadas can be made
Serves at least 3 to 4
I have used totapuri mango for mango chutney. Grind a bowl of coconut, half of totapuri mango pieces, 2 green chilly, salt and a pinch of asafoetida.(Ingh) with little water. This chutney goes well as one of the good side dish with chapati, poori, dosa, idli and all type of rice and plain rice.w Mango Chutney ;  :

Channa - Sweet Corn Curry

Kabooli Channa or Chickpea is well known legume. Channa or chickpea is also known as Garbanzo beans. There are many varieties of Channa (Bengal Gram). The bigger and little white one is Kabooli Channa. It is said that this Chickpea was grown first in Kabool thus it is called as Kabooli Channa.

Anyways Channa Masala which is prepared using this variety of Chickpea. We can do loads of preparations using this chikpea like Channa Masala , channa curry, channa sambar, well known spread, Hammos, Palav and dry curries.
Here is a recipe of Channa - Sweet Corn Curry and it is a gravy dish. I used little spices and chilly too. I used little milk to add cream flavour. Adding corn gives a slight sweet taste and kids will surely love this curry.
Lets see some benefits of using Chickpea (Channa) and Sweet Corn in our diet.
Channa or Chickpea has good source of protein. Channa is a rich source of dietary fiber and it helps to fight constipation. Fiber rich foods help to control our blood sugar levels because fiber slows down the digestion. It helps and balances the blood sugar level. Chick pea contain vitamins and minerals and manganese. Manganese helps to support bone development and wound healing and it is very important to our metabolism.
Sweet Corn is a special maize variety and tender, delicious seeds are eaten as vegetable. Sweet corn has less calories and it is gluten free.They are good source of dietary fiber, vitamins, antioxidants and minerals.They contain good levels of B-complex group of vitamins and healthy amounts of minerals like zinc, magnesium, copper, iron and manganese.
Channa - Sweet Corn curry goes well with Naan, Batura. Chapati or Poori, Dosas and varieties of rices.
Channa - Sweet Corn Curry do not contain any onion or garlic. 
Lets see the recipe Now.

Things Needed :

Channa (Chickpea) : 1 Cup
Sweet corn : 1 Cob
Tomatoes : 2
Green chilly : 2
Ginger : grated : 1 Teaspoon
Garam Masala or Channa Masala : 1 Teaspoon
Jeera (Cumin Seeds) : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Cup
Pepper pods : 6 to10 Pods ( 1/2 Teaspoon)
Fresh boiled Milk : 1/2 Cup
Coriander leaves : 1 Handful ( 2 to 3 Tablespoons).
Curry leaves : 5 to 6 leaves.
Lemon : 1/2 lemon extract. (1 Teaspoon)
Salt : to taste
Oil : 1 Tablespon
Ghee/Butter : 1 Tablespoon
Turmeric powder : a pinch

Method :

1. Wash and soak chickpea for 3 to 4 hours and cook in pressure cooker for 20 to 25 minutes.
2. Wash and cook sweetcorn cob and remove the seeds from the cob and keep it aside.

3. Wash and cut green chilly, coriander leaves and grate ginger. Crush pepper pods.

4. Wash and remove seeds from tomatoes and cut it into small. Keep it aside.
5. Now keep a pan on the fire. Add oil and heat. Add jeera and methi seeds and fry till they turn golden brown.

6. Add green chilly and tomatoes and fry nicely till they turn soft. Add a pinch of turmeric powder.

. Add ginger.

7.Add channa masala powder and mix it nicely and let it boil for 2 to 3 minutes.

8.Add milk and mix it well and let it cook for 1 minute. Mix it well.

9. Add cooked channa and sweet corn and cook for 2 to 3 minutes.

10. Add cut coriander leaves, butter or ghee and mix it well. Shift it to a serving bowl.

11.Serve with the main dish you prepared.

12. We had Channa - Sweet corn curry with Baturas.

Note :

You can use this curry as evening snack in the evenings. Use desired vegetable spreads on the top, sprinkle some roasted groundnuts and chat masala. It turns as yummy chat. Use of onions are optional.You can add more spices like coriander powder and red chilly powder. Adding onions and garlic is optional. Adding more oil or butter / ghee is also optional. You can add frozen corn instead of fresh corn. Adjust consistency according to your requirements.( thick or little watery).

Time : 
Preparation : 4 hours for soaking and 25 minutes for cooking (Pressure cooked).
Cooking time : 10 Minutes.