Heat 3 tbsp oil, add all the ingredients for seasoning. When mustard seeds splutter, add the peanuts.

When the daals and peanuts turns golden, add the remaining grated mango. Cook for a few minutes on a medium heat till the mango is done.

Add ground masala and cook till the raw smell disappears. Remove from heat and set aside.

In the meantime, to the cool rice, stir in this cooked masala little by little, till the masala blends with the rice. Garnish the mango rice with the finely chopped coriander leaves and it's ready to serve.

RELATED RECIPES Tur dal rice Kuska biryani Mango rasam Flax masala rice Mango and bengal gram pickle Ingredients: 1.5 cup long grained rice 1.

5 cups grated raw mango 4 tbsp peanuts Salt to taste For Masala : 1.5 tsp mustard seeds 1/2 tsp asafoetida powder 4 red chillies 1 green chilly 1/2 tsp turmeric powder 1/2 cup grated coconut For Seasoning : 3 tbsp oil 1 tsp mustard seeds 1 tsp urad dhal 1 tsp channa dhal 1 red chilli (cut into 4 pieces) A few curry leaves For Garnish : 1 tbsp finely chopped coriander leaves (less)

Saute them until soft. Add the lentils, saute for 2-3 minutes Add 2 cups water along with curry leaves, close the lid and let the lentils cook for about 10-15min until soft.

If the gravy gets too thick, add more water as per the consistency required. Meanwhile toast the almonds until aromatic - You can do it either in an oven or use a skillet.

Grind the coconut along with little water and add it to the cooked lentils. Cook for another 2-5 minutes and garnish with cilantro and almonds.

Courtesy: http://chefinyou.com/ RELATED RECIPES Mediterranean tomato oats soup Goan Vindaloo Chicken biryani with dalcha Vegetable arhar dal Gujarati Osaman Dal Ingredients: 1 - onion,chopped 1 - carrot,chopped into small cubes 1 to 2 - green chillies, thinly sliced (as per taste) 4 - medium tomatoes,chopped 1/2 cup - red lentil, cleaned and drained in cold water 2 to 3 - garlic,minced 1 inch - grated ginger 1/4 cup - grated coconut (frozen works too) 1 tsp - each -mustard,black lentils,turmeric and cumin 1/4 tsp - asafoetida 1 - lemon few sprigs - cilantro and curry leaves 1 to 2 tbsp - sliced almonds (less)

Mix well, add methi leaves, cover and cook When the methi leaves are done, add the roasted papad, cover and cook for 1 min. It is a semi gravy vegetable.

Enjoy with roti or paratha. RELATED RECIPES Papad curry vegetable Papad platter Papad paratha Papad Samosa Papad Cone Ingredients: 1 bunch - fenugreek 2 to 3 - roasted papad 1 - onion 1 cup - curd Salt as per taste 1 tsp - red chillipowder 2 tsp - coriander powder Oil for cooking (less)

Add this paste to the oil. When the paste turns brown, add the tomato puree.

Add salt and other spices When it starts boiling, add a cup of water and continue to boil. Add chopped paapad.

Enjoy with rice or roti. RELATED RECIPES Papad methi Papad platter Papad paratha Chole Palak Papad Samosa Ingredients: 4 to 5 roasted papad 1 onion 1 tomato 1/2 inch ginger 2 to 3 garlic pods Salt to taste 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1 cup coriander leaves Oil for cooking (less)

Pour 1 cup of water and boil it for some 15 minutes. Smash it.

Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and add it to the boiled dal. Methi dal is ready to be served.

It can be served along with white rice, chappathi or roti. Note: Remove dust particles from tamarind.

Peel off the skin from garlic, onions. Optional: Ingredients can be added/removed Courtesy: http://tamilveg.

blogspot.com/ RELATED RECIPES Prawn vindaloo Papad methi Goan Vindaloo Chicken biryani with dalcha Vegetable arhar dal Ingredients: Fenugreek leaves - Vendaya Keerai - 1 bunch Red gram dal - Thuvaram Parupu - 1/2 cup Onion - Vengayam - 1 no.

(Medium) Tomato - Thakkali - 1 no. (Medium) Green chillies - Pachai milagai - 2 nos.

Red chilli powder - Kaintha milagai thul - 1 tea spoon Tamarind - Puli - lemon size Garlic - Poondu - 2 flakes (Small) Grated/Shredded coconut - Thuruviya thengai - 2 table spoons Mustard - Kadugu - 1 tea spoon Black gram dal - Ulutham paruppu - 1 table spoon Curry leaves - Karuvepilai - small quantity Salt to taste Oil for frying (less)

Saute them until soft. Add the lentils, saute for 2-3 minutes Add 2 cups water along with curry leaves, close the lid and let the lentils cook for about 10-15min until soft.

If the gravy gets too thick, add more water as per the consistency required. Meanwhile toast the almonds until aromatic - You can do it either in an oven or use a skillet.

Grind the coconut along with little water and add it to the cooked lentils. Cook for another 2-5 minutes and garnish with cilantro and almonds.

Courtesy: http://chefinyou.com/ RELATED RECIPES Prawn vindaloo Mediterranean tomato oats soup Goan Vindaloo Chicken biryani with dalcha Vegetable arhar dal Ingredients: 1 - onion,chopped 1 - carrot,chopped into small cubes 1 to 2 - green chillies, thinly sliced (as per taste) 4 - medium tomatoes,chopped 1/2 cup - red lentil, cleaned and drained in cold water 2 to 3 - garlic,minced 1 inch - grated ginger 1/4 cup - grated coconut (frozen works too) 1 tsp - each -mustard,black lentils,turmeric and cumin 1/4 tsp - asafoetida 1 - lemon few sprigs - cilantro and curry leaves 1 to 2 tbsp - sliced almonds (less)

Grind ginger and garlic to a paste. Grind coconut, poppy seeds, cumin and green chillies to a paste.

Popppy seeds have to be either fried or soaked in water for some 10 minutes before grinding. Chop onions, tomatoes and keep other ingredients ready.

Heat oil in a pan/kadai, add some garam masala, ginger-garlic paste, chopped onions, tomatoes and fry for some time. Then add red chilly powder, turmeric powder and salt and mix it well.

Now add boiled vegetables to it and mix it well. Finally add ground coconut paste and garnish with coriander leaves.

Beetroot kuruma is delicious and ready to be served. Serve with idli.

Courtesy: http://tamilveg.blogspot.

com/ RELATED RECIPES 30-minute cauliflower kurma Mutton Kurma Navaratna Kurma Beetroot shoot raita Beetroot Surprise Ingredients: 1 - beetroot 1 - onion 2 - tomatoes Ginger, a small quantity 3 pods - garlic 1/2 cup - grated/shredded coconut 3 - green chillies 1 tbsp - poppy seeds 1 tbsp - cumin 1 tsp - turmeric powder 1 tbsp - red chilly powder Coriander leaves, a small quantity 1 tsp - garam masala powder Oil for frying Salt to taste (less)

Add turmeric, salt, tamarind, peanuts and jaggery. Stir well to blend.

Temper the ingredients given in the temper section along with chillies and pour it into the dal. Garnish with herbs and serve hot.

Courtesy: http://chefinyou.com/ RELATED RECIPES Gujarati Kadhi Pakora Goan Vindaloo Chicken biryani with dalcha Vegetable arhar dal Moong dal halwa Ingredients: 1/2 cup - red lentils ( masoor dal), washed and cleaned well 1/4 cup - toasted peanuts 2 tbsp - grated jaggery 1 to 1-1/2 tbsp - tamarind paste 1/4 tsp - turmeric powder 2-3 - green chillies, sliced thinly Salt to taste To temper: 1 tsp - mustard seeds 1/8 tsp - asafoetida 1 tsp - cumin seeds 1/2 tsp - fenugreek seeds A few sprigs of curry leaves and cilantro (less)

Keep aside. Heat oil in a heavy pan.

Add the gram dal and stir. Add the cumin and mustard seeds and wait to splutter.

Add the tamarind juice, all dry masalas, sugar and salt. Bring to a boil and simmer for 5 minutes.

Add the corn cobs, coriander and stir. Cover and simmer on low till the gravy becomes thick.

The masala should coat the corn pieces well. Dot the hot boiled rice with butter.

Serve the masala corn hot with the rice. Note: You can use tiny corn pierces or forks or your fingers to hold the corn while eating it.

Use corn which is tender and juicy or it will become difficult to eat while hot. Variation: If you still find it difficult to eat the cobs, remove the kernels after boiling, and add to gravy.

Proceed as above. Making time: 30 minutes Makes: 2 servings RELATED RECIPES Masala Chai Indonesian Nasi Goreng (Fried rice) Brandied Shrimp with Pasta Fettuccini with Zucchini Spaghetti with breadcrumbs and garlic Ingredients: 2 corn cobs 1 tomato chopped fine 1 tbsp.

coriander chopped fine 1/4 cup tamarind juice 1 tsp. red chilli 1/2 tsp.

dhania (coriander seed) powder 1/4 tsp. turmeric powder 2 tsp.

sugar salt to taste 1 tbsp. gram dal 1/2 tsp.

each cumin and mustard seeds 1 tbsp. oil 2 cups plain boiled rice 1 tsp.

butter Introduction to Bachelor Dishes (less)