Tangy Mango Rice - Simple yet fulfilling!

This is a dish from Karnataka for mango lovers. I learned this recipe from my friend.

Ingredients:

Raw unripe mango - 1
Rice - 1 cup uncooked
Salt

To tamper:
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Urud dhal - 1 tsp
Hing - a pinch
Curry leaves - a few
Green chillies - 1
Red chilis - 1 or 2
Peanuts - 2 tsp

Method:

Peel the skin of mango and grate it.
Cook rice. Cool.
Heat oil in a pan, temper the above mentioned ingredients.
Add grated mango. Fry the mixture for a minute or two.
Add salt and mango mixture to rice. Stir well and serve with pappad.

Another New Auto-Drawer System

Not to be outdone by Blum, Grass too has a new drawer slide system that automatically opens and closes with a nudge.

Sensotronic is being introduced at KBIS (the Kitchen & Bath Industry Show) in April of 2008.

Peggy











Sensotronic
Grass presents the amazing drawer system, Sensotronic. It opens & closes automatically and eliminates the need for handles on the drawer fronts. The Sensotronic moves by means of electro/mechanical, full-extension cabinet members that mount underneath a Nova Pro drawer. When closed, using light pressure will open the drawer fully or stop it at any position with a light tap. To reverse the action, use light pressure again & the drawer will close automatically and reset to the parked position.

Mixed Vegetable Parota(kothu Parota) - Saravana Bavan Special!

I never thought mixed veg parota could be so easy to make. Mixed veg parota is my all time favorite in saravana bavan . It is simply delicious. In US we get frozen parotas in Indian stores. That makes my life much more easier.

Ingredients:
Frozen Parathas(plain flavor) - 4
Vegetables(Onion, cabbage, capsicum, carrot)
Ginger(chopped) -1/2 tsp
Garlic(chopped) - 1/2 tsp
Chilli powder - 1/2 tsp
Salt
Turmeric powder - 1/4 tsp
Dhaniya powder - 1/2 tsp
Coriander leaves - for garnishing

Method:
1. Heat oil in a pan. Fry ginger garlic and onions. Fry cabbage, grated carrots and capsicum(do not over cook capsicum).
2. Add salt, chilli powder, dhaniya powder, turmeric powder. Fry for a few more minutes.
3. Pan fry the parathas and cut into pieces.
4. Mix the parathas with veges.
5. Garnish with coriander leaves. Serve with raitha.