Mango Rice Recipe | How to make Mango Rice | (Mamidikaya Pulihora)

Hi friends, thanks to all of you for visiting my website and @EATeasyvegrecipes. Today's recipe is Mango rice simply Mamidikaya pulihora. Pulihora is nothing but a tangy rice mixed with tamarind juice or lemon juice and tempered with spicy tadka. Normally we make tamarind pulihora for every festival. But for some special ocassions like Ugadi we get nice sour raw mangoes, so we use the best of them. As the season is heating up, fresh green mangoes or raw mangoes are abundantly available in markets. We love to make dal, pachadi and rice using raw mangoes. We make juice also with raw mangoes to beat the scortching summer heat. Some of Telugu people start using raw mangoes only after Ugadi or Telugu New year which falls in April.
Check out for other recipes with raw mangoes here:
Aam Panna
Mamidikaya Pappu
Instant Mango Pickle
Raw Mango Curry
Raw Mango Pachadi

Check here for pickles made with Raw Mangoes
Mango Pickle
Magaya Pickle
Mamidikaya Turumu Pachadi
Pulihora Avakaya
Menthi Mukkalu

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Mango Rice Recipe | How to make Mango Rice | (Mamidikaya Pulihora)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 25M
Servings: 6 people

Ingredients:

• 1 and 1/4 Cup Rice
• 1 and 1/4 cup Grated Mango
• Salt to Taste
• 1/4 tsp Turmeric Powder
• 3 tbsp Oil
• 1/2 tbsp Ground nuts
• 1/2 tbsp Bengal gram/Chana Dal
• 1/2 tbsp Black gram/Urad Dal
• 1/4 tbsp Mustard Seeds
• 1/4 tbsp Cumin Seeds
• 3 to 4 Green Chillis(Splits)
• 3" long Ginger
• 1/4 tsp Asafoetida

Procedure:

1. Pressure cook the rice for 3 whistles with 1:2 ratio water.
2. Allow the cooker to cools down completely, spread the rice on a wide plate.
3. Add little oil to stop the rice grains sticking to each other.
4. Peel the skin and grate it and keep aside.
5. Heat oil in a kadai, add peanuts and fry them.
6. When turn to light brown color start adding all other the ingredients.
7. Add chana dal and urad dal. Add asafoetida.
8. As they start changing their color add mustard seeds, cumin seeds and red chillis.
9. Add split green chillis and finely chopped ginger.
10. Add turmeric powder and salt also.
11. Switch off the flame and add grated mango.
12. Mix them well and cover for 5 minutes.
13. After 5 minutes, add the tadka along with grated raw mango.
14. Mix them well and serve mango rice recipe with a cup full of curd.

Moong Dal Sambar Recipe | How to make Moong Dal Sambar | (Pesara Pappu Pulusu)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is moong dal sambar or pesara pappu pulusu. Moong dal sambar easy recipe is made with yellow moong dal, onions and spices. I have learned this recipe from my Mother in Law(MIL). Yellow moong dal sambar is made in my in laws house only, I don't know about it before wedding. Moong dal sambar recipe is very easy and simple. And of course good for health. We normally use either sambar vengayam(pearl onion) or small onions too for this. We need not slice onions. Moong dal sambar is a simple comfort food, with the tangy tamarind juice and tadka over it makes it flavourful. Pesara Pappu Pulusu is protein rich and contains less amount of cholesterol. Serve it along with hot piping rice, normally it is accompanied with til powder and a dollop of ghee.
Click the links below for more moong dal recipes:
Pesara Kattu
Chintakaya Pesara Pappu Pulusu
PesaraPappu Charu
Check out for other sambar varieties:
Majjiga Pulusu
Chukka kura Pulusu
Gongura Pulusu
Onion Garlic Pulusu
Bachali kura Ava Pulusu
Chintakaya Pulusu

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Moong Dal Sambar Recipe | How to make Moong Dal Sambar | (Pesara Pappu Pulusu)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 people

Moong dal sambar is a simple comfort food, with the tangy tamarind taste and tadka over it makes it flavourful.

Ingredients:

• 1/2 cup Moong Dal/Pesara pappu
• 1/2 Cup Tamarind Juice
• 6 to 8 Small Onions OR 1/2 Cup Shallots
• Salt to Taste
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 or 3 Red Chillis
• 5 to 7 Curry Leaves
• Fistful Coriander Leaves
• 1/2 tsp Asafoetida

Procedure:

1. Pressure cook moong dal for 3 whistles.
2. While pressure cooking the dal add a spoonful of oil to avoid spilling of the dal.
3. Soak tamarind and extract juice out of it.
4. Remove the stalks and peel the skin of onions.
5. Boil or pressure cook onions, with little salt and turmeric powder, for 1 or 2 whistles.
6. Once the cooker cools down completely, open the lid.
7. Add cooked moong dal, tamarind juice and required amount of salt.
8. Let the moong dal sambar cook for 5 to 8 minutes.
9. Add red chilli powder and asafoetida.
10. Let it boil till it reaches rolling boil on a low flame.
11. In another pan, heat oil, add mustard seeds, cumin seeds and red chilli.
12. As soon as the mustard seeds starts spluttering add curry leaves and coriander leaves.
13. Add the tadka to the boiling moong dal sambar and let the flavours of tadka sync into the sambar.
14. Serve moong dal sambar or pesara pappu pulusu with hot piping rice and a spoonful of til powder.

Jal Jeera Recipe | How to make Jaljeera at home | (Jal Jira Drink Recipe)

Hi friends,, Thank you for visiting my website. Tody's recipe is Jal jeera. Jal jeera means Cumin water, in Hindi. jal jeera drink is healthy and refreshing drink straight from ayurvedic labs. Jaljeera drink is a medicinal drink which helps with digestion problems, and also improves appetite. Jal Jeera is a refreshing drink which is normally consumed before a meal. We get jaljeera powder also in stores but the best jaljeera drink can be made at home also. We can mix it with chilled water and serve immediately. I normally prepare it and keep in the refrigerator and use jaljeera drink.

Check out for other summer drinks in the website:
Pudina Paani
Aam Panna
Lassi
Chaas

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JAl Jeera Recipe | How to make Jaljeera at home | (Jal Jira Drink Recipe)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: NIL
Servings: 2 People

Jal Jeera -- A best appetiser for summer hot.

Ingredients:

• 1/2 Ltr Chilled Water
• 1/2 Cup Coriander Leaves
• 1/4 Cup Mint Leaves
• 1/2 Tsp Roasted Cumin Powder
• 1/2 Tsp Black Salt
• 1/2 Tsp Dry Mango Powder
• Salt to Taste
• 3" Long Ginger
• 1 Tsp Asafoetida
• 4 Lemons
• 1/2 Tsp Sugar
• 3 to 4 Ice Cubes
• 1 Tbsp Plain Boondi

Procedure:

1. Discard coriander leaves and mint leaves from their stems.
2. Wash them thoroughly.
3. In a blender jar add all the ingredients except lemon juice and water.
4. Blend them to make a fine paste.
5. Sieve jaljeera paste to get fine extract.
6. We can store the jaljeera paste for further use also.
7. In a serving jar, add jal jeera paste, water and mix them well.
8. Check salt and cumin seed powder.
9. If found less add them and mix them well again.
10. Pour the jal jeera into serving tumblers.
11. Add ice cubes as per chillness.
12. Sprinkle some plain boondi to get a nice crunchy flavour.
13. Serve jal jeera chilled during the hot summer day.

Gujiya Recipe | How to make Khoya Gujiya | Khova Garjalu (Holi Special Recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipe youtube channel. Today's recipe is gujiya or khova garjalu or karanji. Gujiya or karanji or kajjikayalu are made during festivals like Holi and Diwali across India. Gujiya is a sweet dumpling, stuffed with khoya, dry coconut and dry fruits. The stuffings or fillings are slightly different from one region to the other. It has a crispy and flaky outer layer and stuffing inside. To get the shape of gujiyas, a mould is available in the markets nowadays, or else we can get it online also. Without the mould also we can shape them easily. Gujiyas are made best when they are fried in hot oil in a low flame. And some people dip in sugar syrup after frying. But I found that is too much sweet so I do not dip them sugar again.
Check out for other sweets recipes:
Gulab Jamun
Bellam Appalu
Besan Laddu
Coconut Laddu
Besan Khoya Laddu
Sojjappalu
Hayagriva
Coconut Laskora

Click the video link below for a detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel. And hit the BELL icon for further notifications.

Gujiya Recipe | How to make Khoya Gujiya | (Holi Special Recipe)
Author: Sailaja Angara
Preparation Time: 30M
Cooking time: 30M
Servings: 12 Pieces

Gujiya is a delicious sweet made during festivals like holi and diwali across India. Crispy layered stuffed with khoya or dry coconut and dry fruits.

Ingredients:

• 1 Cup Maida/All purpose flour
• 200 grms Unsweetend Khoya/Mawa
• 1/2 Cup Dry coconut(optional)
• 200 grms Powdered Sugar
• 2 to 3 tbsp of chopped Dry Fruits(Cashew nuts/Almonds/Pista)
• 1/2 tsp Cardamom Powder
• 1 tbsp Melted Ghee
• Oil for Frying
• a pinch Salt

Procedure for Cover:

1. In a mixing bowl add maida and salt.
2. Add melted ghee and mix it well.
3. Rub it inbetween the hands also.
4. If taken a fistfull of maida into our hand it should become firm.
5. It is the indication for the crispyness of the outer layer.
6. Add water little by little and made smooth dough.
7. Knead the dough well and cover it with damp cloth.
8. Allow it to rest for 10 to 15 mins.

Procedure for Stuffing:

1. Chop all the dry fruits, cashew nuts, almonds and pista into a small pieces.
2. Powder sugar and keep it aside.
3. Heat a thick bottomed pan, add crumbled khoya.
4. Cook it well so that the raw smell goes off. Approxmately 3 to 5 mins.
5. Transfer the khoya into a mixing bowl and allow it to cool completely.
6. Again heat the same pan roast dry coconut and keep it aside.
7. I did not use dry coconut.
8. Once the khoya cooled completely add chopped dry fruits.
9. If using coconut add fried coconut also, add cardamom powder.
10. Add powdered sugar and mix it well.
11. Stuffing is ready.
12. Follow below instructions for making gujiya.

Procedure for making Gujiya:

1. Knead the dough again.
2. Make small roundles of equal size.
3. Roll each roundle into a thin poori using rolling pin.
4. Place small portion of the stuffing on one side.
5. Lightly moisture the edges of the poori.
6. Wrap the stuffing by folding the poori. (to get half circle shape)
7. Gently press the edges to seal it tightly.
8. Mark it with a fork to give a shape like gujiya.
9. If using gujiya mould, do the same by placing the rolled poori in the mould.
10. Make all the gujiyas like this and place them in a plate.
11. Cover them until we fry them in hot oil.
12. Heat oil in a deep and thick bottom pan.
13. Check the heat of the oil by dropping a small portion of the dough into it.
14. It should float up slowly, then the oil is suffieciently hot.
15. Slowly drop each gujiya into the hot oil.
16. Drop 3 or 4 at a time.
17. If over crowded they won't get fried properly.
18. Fry them on a low flame until the gujiya turn into golden yellow.
19. Fry them only and only on a low flame, otherwise they will turn crisp.
20. Stir them ocassionally.
21. Once done transfer the fried gujiya onto a kitchen tissue.
22. Repeat the same with all the gujiyas.
23. If stored in an air tight container, they can be enjoyed for 4 to 5 days.
24. Enjoy Gujiya on any festival with family and friends.