Chitranna (Raw Mango Rice)

Chitranna is a flavorful, tangy and spicy South Indian rice recipe from raw mango. It is very easy, quick and tastes similar to "Lemon Rice". This rice is made during festivals.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Cooked rice- 3 cups (don't necessary to use Basmati rice, use your daily used rice, I used Kolam rice)
• Raw mango, grated- ½ to 1 cup (as your choice)
• Fresh coconut, scrapped- ¼ cup
• Green chillies, chopped- 2 to 3
• Groundnuts- ¼ cup or a handful
• Cashew nuts- 1 tbsp (optional)
• Curry leaves- 1 string
• Split bengal gram (chana dal)- 1 tbsp
• Split black gram (urad dal)- 1 tsp
• Whole dry chillis, torned- 2
• Mustard seeds- 1 tsp
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Salt- to taste
• Sugar- a pinch (optional)
• Oil- 2 tbsp
• Fresh coriander, finely chopped- ¼ cup

Method:

• Separate the cooked rice granules with hand and add salt. Mix well and keep aside.
• Heat oil in a pan and add peanuts. Fry them on med heat till they turn brown. Put out peanuts from pan and put on rice.
• Add mustard seeds in same oil. Once they sputter add urad dal and chana dal. Fry on low heat till they turn brown.
• Add green chilli pieces, curry leaves. Saute a while.
• Add red chilli and the hing and saute a while.
• Add grated mango, turmeric powder and little salt. Saute on low heat for 3-4 mins.
• Add grated coconut, sugar and saute a while.
• Add cooked rice with peanuts and mix well.
• Cover the pan and cook rice on low heat for 2-3 minute.
• Now add chopped coriander, mix well and saute a while.
• Serve hot with papad.

Notes:

• Personally, I don't like too sour, so I used only ¼ cup raw mango.You can minimise the quantity of raw mango as your likes.
• If the raw mangoes are not sour enough, then a tbsp of lime juice can be added to the rice in the end.
• Rice should be cool enough while mixing.  
• You can also use left over rice for this recipe.
• For a change, you can use poha/bitten rice insted of rice. (Use socked poha like Kande-Pohe recipe.) 

चित्रान्न ~ कैरी भात

चैत्र महिन्यातील खासीयत असलेल्या चित्रान्न या पदार्थाचे मुळ कर्नाटकात असले तरी हा भात महाराष्ट्राच्या सीमावर्तीय भागातही बनवला जातो. दाक्षिणात्य 'लेमन राइस' च्या चवीशी साधर्म्य असणारा हा भाताचा एक प्रकार आहे. यासाठी शिळा भातही चालेल.
साहित्य:

• शिजलेला मोकळा भात- ३ कप (बासमती वापरण्याची गरज नाही, मी रोजच्या वापरातील 'कोलम' तांदुळ वापरला आहे. )  
• कैरीचा कीस- १/२  ते १ कप 
• खवलेले ओले खोबरे- १/४  कप 
• हिरव्या मिरच्या, चिरून- २ ते ३
• कढीपत्ता- १ डहाळी 
• शेंगदाणे- मुठभर 
• काजू तुकडे- १ टेबलस्पून (ऐच्छिक) 
• चणाडाळ- १ टेबलस्पून 
• उडीद डाळ- १ टीस्पून 
• लाल सुक्या मिरच्या, तोडून- २
• मोहरी- १ टीस्पून 
• हिंग- १/४  टीस्पून 
• हळद- १/२  टीस्पून 
• मीठ- चवीनुसार
• साखर- चिमुटभर (ऐच्छिक) 
• तेल- २  टेबलस्पून 
• बारीक चिरलेली कोथिंबीर- १/४  कप 

कृती:

• सडसडीत भात शिजवून घ्यावा. थंड झाल्यावर हलक्या हाताने मोकळा करून घ्यावा. त्यात भाताच्या प्रमाणात मीठ घालून मिसळून घ्यावा.  
• कढईत तेल गरम करावे. तेलात शेंगदाणे आणि काजू खरपुस तळून घ्यावेत. झाऱ्याने बाहेर काढून भातावर टाकावेत. 
• त्याच तेलात मोहरी टाकावी, ती तडतडली की चणाडाळ व उडीदडाळ टाकून सोनेरी तपकिरी रंगावर तळून घ्यावी. 
• त्यात हिरव्या मिरचीचे तुकडे व कडीपत्ता टाकून जरासे परतावेत. 
• त्यात सुक्या मिरच्यांचे तुकडे आणि हिंग घालून जरासे परतावे. 
• आता त्यात हळद, कैरीचा किस, साखर व जरास मीठ घालुन ३-४ मिनिटे मध्यम आचेवर परतावे. 
• त्यात खवलेले खोबरे घालून पुन्हा जरावेळ परतावे. 
• आता त्यात शेंगदाणे व काजू घातलेला भात टाकून चांगला मिसळून घ्यावा आणि झाकण ठेवून ३-४ मिनिटे वाफ काढावी. 
• नंतर त्यात कोथिंबीर टाकुन पुन्हा एकदा जरासा परतून घ्यावा. 
• चित्रान्न तयार आहे. भात पापडासोबत वाढावा.        

टीपा:

• मला स्व:ताला फारसे आंबट आवडत नाही त्यामुळे मी १/४  कप एवढाच कैरीचा किस वापरते. तुम्ही सुद्धा तुमच्या आंबटपणाच्या आवडीवर किसाचे प्रमाण ठरवा. 
• कैरी आधीच चाखून बघा म्हणजे ती किती आंबट आहे हे कळेल, त्यावरून किसाचे प्रमाण ठरवा. 
• भात फोडणीला घालताना तो पुरेसा थंड झाला असावा. 
• शिळा भात संपवण्याचा एक रुचकर उपाय.
• साखर जास्त घालू नका. हा साखरभात नाही.       
• बदल म्हणून भाताऐवजी पोहे वापरावे. कांदे पोह्याला जसे पोहे भिजवतो तसे भिजवून वर सांगितलेली फोडणी करावी.       

Idli Chilli Fry

Leftover idli turned into quick & delicious snack.

Ingredients:

• Left over idlies- 10
• Capsicum- 1 med
• Onion- 1
• Garlic cloves, chopped- 4
• Dry red chilli, torn- 3
• Soy sauce: 1 tsp
• Red chilli sauce- 1 tsp
• Tomato ketchup- 2 tsp
• Salt & pepper- to taste
• Oil- 1 tbsp

Method:

• Cut the idlies in cubes. Deep fry them till turn golden brown.
• Chop the onion and capsicum into cubes.
• Heat oil in a pan, add red chili and garlic cloves. 
• When garlic starts to turn golden, add onion and capsicum. Saute for 1 minute on high heat.
• Add in soy sauce, red chilli sauce, and tomato ketchup. 
• Add salt & pepper. Mix well and stir for while.
• Add idlies, mix well. 
• Serve hot. 

Chapaticha Chivada (Phodnichi Poli)

Chapaticha Chivada (Phodnichi Poli) is very good way to use leftover chapatis/polis and a great option for breakfast.

Ingredients:

• Leftover chapati- 6
• Onion, chopped- 1 large / 1½ cup
• Peanuts- ¼ cup
• Homemade masala or red chili powder- 1 to 1½ tsp
• Curry leaves- 1 string
• Turmeric powder-  ¼ tsp
• Asafoetida (Hing)- ¼ tsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1 tsp
• Sesame seeds- ½ tsp (optional)
• Sugar- 1 tsp
• Oil- 3 to 4 tbsp
• Salt- to taste
• Coriander leaves, finely chopped-  ¼ cup

Method:

• Tear the leftover chapatis into small pieces. You can even grind it in a food processor. I used food processor for this lengthy process. 
  
• Heat oil in pan/kadhai. Add peanuts and saute till they turn slightly brown in color. Remove them from pan and keep aside.
• Add muster seeds and let them crackle.
• Add cumin seeds, hing, curry leaves and onion.
• Saute till onion turns pink.
• Add chapati mixture, salt, sugar and mix well. If required sprinkle some water.
• Cook covered for 1-2 mins.
• Add fried peanuts, coriander and mix well. Turn of the gas.
• Serve hot. Sprinkle a few drops of  lemon juice over chivada if you like.

Khoya Roti (Khavyachi Poli)

Hot Khoya roti with ghee tastes awesome...... It just melt in your mouth. Sometimes I make this roti substitute to Puran poli, it is easy and quick than puran poli. We can use leftover khoya pedha or burfi for it. 

हि  पाककृती वाचा मराठीतून… इथे क्लिक करा.  



Ingredients: 

• Rice flour or all purpose flour- as required (for rolling)
• Pure ghee- as required (for frying)
• Milk- as required (for serving)

For dough:

• Whole wheat flour- 1 cup
• All Purpose Flour (maida) -½ cup
• Fine semolina (barik rava)- 2 tbsp
• Oil (mohan)- ¼ cup
• Salt- ¼ tsp or to taste
• Water- approx. ¾ cup to 1 cup

For Filling:

• Khoya (khava)- 200 gm (1 cup)
• Powdered sugar- ¾ cup to 1 cup 
• Poppy Seeds (Khas Khas) - 1 tbsp
• Cardamom powder or nutmeg powder- 1 tsp
• Whole wheat flour- ¼ cup
• Pure ghee- 1 tsp
• Milk- 1 tsp (if necessary)

Method:

• Mix wheat flour, semolina, all purpose flour and salt together. Heat the oil till very hot and add to the flour. 
• Knead a dough adding enough water. The dough should be a little tougher than the regular roti dough.
• Keep covered for 2 hours.
• Roast the poppy seeds till slightly change color and grind or crush coarsely. 
• Roast wheat flour with 1 tsp of ghee in a pan, roast till it turns pinkish in color and releases an appetizing smell. Transfer it to another bowl.
• Dry roast khoya (khava) in a pan and saute it on a low-medium flame. Keep stirring till it becomes a little soft and  it gets pinkish color.
• Let it little bit cool. when khoya will become lukewarm, start kneading to avoid lumps.
• Add sugar, roasted flour, cardamom powder and poppy seed crush to it. Mix well. If you fill that filling is too dry, just wet your hands with milk and knead again. Make sure that no any lump in it.
• Make lemon size balls of khoya mixture.
• Make lemon size balls of dough.  
• Grease your palms with some ghee, put dough ball.  Make a small pit in the middle and make shape like katori. Stuff it with the khoya mixture. Close and seal well like stuff paratha or puran poli. 
• Lightly roll out the rotis using some rice flour. Make sure the mixture does not come out.
• Heat non-stick tawa on medium heat. Roast on both sides till they turn light brown. Drizzle ghee while roasting.
• Serve with milk. Pour ghee on the roti.

Tip:
If you have some leftover pedha or burfi. You can make khoya roti from this. Combine and mix pedha, very little milk and some powdered sugar in the food processor. You will get filling. The rest of recipe is same.

Sprouts Rice

ही पाककृती वाचा मराठीतून.......इथे क्लिक करा.

Ingredients:

• Cooked or leftover rice- 1 cup
• Chopped Onion- ½ cup
• Chopped capsicum- ¼ cup
• Boiled sprouted green gram (mung)- ½ cup
• Cumin seeds- ½ tsp
• Turmeric powder – ½ tsp
• Asafetida (Hing) - ¼ tsp
• Red chilli powder –1 tsp
• Garam masala- ½ tsp
• Salt to taste
• Veg. oil- 2 tbsp
• Chopped fresh coriander- as required, for garnishing
• Tomato slices- for garnishing

Method:

• Separate the rice granules with hand.
• Heat oil in a pan or kadai (wok). Add  cumin seeds,  capsicum, onion & sauté till translucent.  
• Add hing, turmeric powder , chilli powder, garam masala & mung. Sauté for a minute. Add rice, mix well & sauté for a minute. 
• Cover & cook for 2 minutes on low flame.
• Garnish with coriander and tomato slice.
• Serve hot with any riata.

Phodnicha Bhat (Maharashtrian Fried Rice)

A Popular and simple Maharashtrian recipe..."Phodnicha Bhaat". Actually it is a breakfast dish. But this dish can be served for lunch, dinner or even as a quick brunch. If you have some leftover rice, and you do not want to waste, here is an easy way to turn your plain  leftover white rice into one dish meal which has completely different flavor, taste and color within minutes.

In my childhood, this rice was frequently made. This is apparently linked to my childhood memories. I liked to eat this rice also with roasted dried fish..“bangada or vakati”. This dried fish was roasted in our backyard “chul/chulha".

Now to the recipe... 

Ingredients:

• Cooked leftover rice- 1 ½ cups
• Onion- 1 med. size
• Garlic- 5-6 cloves
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Mustard seeds- 1tsp
• Malwani masala or our homemade masala- 2 tsp (OR instead of malwani masala, you may use chilli powder + goda masala)
• Salt to taste
• Sugar- 1 tsp
• Veg. oil- 2 tbsp
• Fresh coriander-  as required, for garnishing

Method:

Separate the cooked rice granules with soft hand & add masala powder, sugar & salt. Mix well & keep aside.

Heat oil in a large pan or kadai (wok). Add mustard seeds for tempering. Let them pop. Add  garlic & sauté for a minute. Add onion & sauté till translucent.  Add hing, turmeric powder & sauté for a minute. 

Add rice, mix well & sauté for a minute. Cover & cook for 2 minutes on low flame.

Serve hot  with pickle, roasted papad. I served here fried dried stuffed chilli (sandgi mirachi). 

Notes:

• My recipe is basic and authentic. I like to make this simple way but you can do variations.
• Although traditionally this recipe was made to use the leftover rice, you can still make it using freshly cooked rice. Just ensure the cooked rice is cooled properly before making this dish. Hot rice used for this recipe would cause the rice granules to stick & become lumpy.
• You can use green chilli or dried red chilli or dried stuffed chilli (sandgi mircahi) instead of chilli powder/ masala.
• You can add groundnuts or green peas.
• You can add curry leaves in tempering.