Skip to main content

Summer Rice



Summer in India is mango season. Even when my other favourites - litchis, cherries and apricots - show up in May, mango remains the fruit of choice. In Mumbai, restaurants put aamras (essentially sweet mango puree) and mango lassi on menus across the board. Now I love sweet mangoes as much as the next person, but what I really like experimenting with is the flavour of the tart raw mango.

We made pickles and chutneys with the raw mango, and I've added it to Asian style salads and to curries in the past. So this time, I decided to move base to south India and try my hand at raw mango rice. The rice itself is fresh and summery and to up the flavour quotient even more, I served it with badanekayi bajji, a unique eggplant relish I first saw on Madhuri's blog. Get the recipe for the relish straight from Madhuri's while the recipe for the raw mango rice is given below.

Ingredients
2 cups cooked basmati rice
1 raw mango, peeled and roughly chopped
1/2 cup fresh grated coconut
1-2 green chillies
handful of coriander leaves
2 tbsp oil
8-10 curry leaves
1 tsp mustard seeds
1/2 tbsp chana dal
1/2 tbsp urad dal
asafoetida
salt

Grind raw mango, coconut, chillies and coriander leaves together to a paste. Heat oil in pan. Add a hearty pinch of asafoetida and the mustard seeds. When the mustard seeds start to splutter, add curry leaves and the two dals. Stir around for about a minute until the lentils are fried and crunchy, then add the mango-coconut paste. Stir fry on medium heat for 2-3 minutes, until the paste is cooked through. Add rice and salt to taste and mix well. That's it folks, it's as simple as it gets.

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…