Mango Rice and Chutney

Mango Chutney


  • Medium sized mangoes;-Two
  • Coconut gratings; [equal to the  amount of Mango gratings;-i.e  in the ratio of [ 1;1]]
  • Methi Seeds;-one teaspoon.
  • Red chillies;-10-15 or as per the taste.
  • Hing(Asoefetida) ;- 1/2 a teaspoon.
  • Salt as per required.
  • Mustard seeds;- 1 teaspoon.
  • Curry leaves  for seasoning.
  • Any veg. oil;-one table spoon.
  • Turmeric powder;-One teaspoon

Method of Preparation

Wash the mangoes well in the running water. Grate them in the grater and set aside in a separate bowl.Grate the coconut and set them aside in another bowl.

Now heat a pan; put one table spoon of  Vegetable oil.When the oil becomes hot add mustard seeds and turmeric powder. Let the seeds splutter.Now add mango gratings and Hing to this and saute for two minutes.

In a separate pan dry roast red chillies, adding little oil, in a low flame. Take out from the pan, and keep them in a separate plate. in the same pan, add the methi seeds and dry roast them till they become brown.

In a wet grinder first grind roasted methi seeds , then red chillies ,grind them together,to get fine paste. Now add both gratings,,mixed together,add salt, hing.and grind them coarsely.  Transfer this chutney to  a separate bowl. In a pan, heat some oil,add mustard seeds and curry leaves and season with chutney.

Mango Rice


  • Cooked rice;-4 cups;
  • Mango chutney;- one cup.
  • Roasted groundnuts;- one cup;
  • Any veg. oil;- 1/2 a cup.
  • Mustard seeds;- one teaspoon;
  • Turmeric powder;- 1/2 a teaspoon;
  • Channa dal and Urad daal;- one table spoon each.
  • Curry leaves,;- 8-10.
  • Red chillies;- 4-5;
  • Hing;- 1/2 a teaspoon
  • per required [ as there is salt in the chutney itself,  a little quantity is enough to be added.ties, poories, and dosas.etc.

 Method of Preparation

In a heavy bottomed kadai, put  veg. oil and heat in a medium flame. When oil is heated, put mustard seeds, and when the seeds start spluttering, add, channa dal, urad dal, turmeric powder,hing, curry leaves and red chillies. When it is done, add roasted grondnuts,rice and chutney,.Mix them well, turning them over and over until they all mixed well.Keep this on the gas stove for one minute. and turn off the gas and serve hot.


Mango Thokku

Mango Thokku is usually prepared as a side dish with various types of breakfast dishes like Chappathi’s, Roti’s,Dosas etc.


  •  Two medium sized mangoes [sour]
  • Methi seeds;-one and a half table spoon
  • Red chillies 3 to 5
  • Hing;-1/2 a teaspoon
  • Jaggery powder;–2 teaspoons
  • Salt;- one tablespoon or as per required.
  • Sesame oil ;-1 cup
  • Turmeric powder;-1 teaspoon]
  • Heavy bottomed pan(Kadai)
  • Curry leaves for seasoning.

 Method of Preparation

Wash the mangoes well in the running water. Clean them in a dry  towel; Peel the skin  and grate the mangoes by means of a grater.Discard the seeds.

In a kadai, dry roast methi seeds and red chillies separately, powder  them togrther in a wet grinder. Keep this powder aside.

Heat a heavy bottomed pan,and put 1/2 cup oil. After the oil heats up, put mustard seeds letting them splutter. Add grated mangoes ,salt ,hing, turmeric powder,and Chilli powder,Methi powder mixture and  saute for 3 minutes.Now add Jaggery powder and remaining oil and  mix well. Keep stirring well until the mixture comes to Halwa consistency and gives out a nice aroma of Mango mixed with Hing.

Allow it to cool.Season with curry leaves fried in a tablespoon of oil and mix to this thokku.Clean an airtight container and transefer thokku, thus prepared into it, and store in a refrigerator.

[Tips;-Do not throw mango peels. Let them dry in a sunlight.Afterwards, grind in a dry grinder, nicely,toget mango powder.which will be used to add to the recipes, whenever required .Store it in a container Mango seeds to be dried in sunlight,for three -four days and powder in a dry grinder and store..In case of diarrhea,take one to one and a half spoon of this powder, mix with honey and take. It will cure immediately]

Chapathi with Chole Matore

Dishes, whether they are from the North or the South are prepared  fresh and in a very scientific way to make them really tasty, healthy and suited for all types of  people.People in the northern part tend to use more ghee for their recipes and their foods are more spicy, where as in the south use vegetable oil. Chappathi‘s , Poories are most commonly prepared  dishes all over India as they are easily digestable , very healthy and goes with  any type of side dish.



  • Wheat flour  ;-500 gms;,
  • Maida  or all purpose flour[available in iIndian stores],
  • Warm water to make dough,
  • Salt,
  • Vegetable oil

Method of Preparation

In a wide mouthed  steel vessel, take 500 gms of wheat flour and add two to three table spoons oil, and required quantity of salt. Add warm water to the  mixture  and mix them well to make a dough .Kneed well  for two minutes to make the dough soft.Divide the dough into small portions approx. to the size of big lemon and roll out each balls using a roller ,to make round shaped chappathi.

Heat Tawa in a medium flame  and place the prepared dough on the tawa. When half done apply any veg. oil or ghee  on the top and flip it over to the other side until the other side is done. Stores the prepared chapathi’s  in an air-tight container.

Chole Matore


  • Kabuli channa;-200 gms
  • Onions;-grated–one cup
  • Tomatoes;-3-4 cut into small pieces;
  • Potatoes;-2;  boiled and and outer skin removed,and cut into small cubes;
  • Coconut milk;- one cup;
  • Grated ginger;-one teaspoon;
  • Channa masala powder;-1 and a half table spoon; (Chat masala gives a different flavour but you could give it a try!)
  • Green chillies;-2-3 cut into small pieces;
  • Tomato puree;-one cup
  • Coriander leaves;- cut into small leaves;-one cup;
  • Red chilli powder;- one teaspoon;
  • Butter;-100 gms.

 Method of preparation

Soak Kabuli channa over night in a vessel with one litre of water; Cover with a lid.

Cook channa in a pressure cooker in a high flame(3-4 whistles).Allow it to cool.

Heat  a pan or Kadai, put some veg oil ,and when it is hot put some mustard seeds .When the seeds splutter, add onion pieces,and when the onion  are  fried, add tomato pieces,,ginger gratings green chillies[, cut into small pieces] saute, Now add  one cinnamun stick about 2” long  and saute .Now add tomato puree and red chilli powder,channa masala powder, salt . After the mixture are well cooked, add cooked channa, separating water from it. Cook well, if necessary add little water in which channa was cooked. Add salt, if you want you can add little sugar, Now lower the flame and let channa masala cook for some time. Now add butter;-100 gms and stir well. cook till butter melts. Turn off the gas , and transefer the dish into another steel vessel. Season with coriander leaves.

[To make coconut milk, Grate the fresh coconut piecesby means of grater, and grind in a wet grinder by adding 2 cups of water. Take out coconut water by means of strainer,and store in a cup.] and serve with hot chappatties.


This snack is a fried thing made specially for the evening snacks,which is very crispy  crunchy and tasty.Even  young and old likes this snack.when we were young ,we used to like  so much that we liked to eat,whenever we wanted.Since my child hood i used to note down all the things prepared by my mom,in an exercise  book and used to keep them safely.When i got married i used to do regularly,for my family and friends.This kodubale,is not only prepared for the evening snacks, but also are prepared during Indian festivals, Deepavali, Srimkrisdhna Jayanthi,Navarathri festivals.

        The main ingredients to prepare this snack are;-[1];-Rice flour;-4 cups or 800 gms..

              [2];-Maida or all purpose flour;–one and a half cup ;   [3];-Chiroti Rava[Available in Indian shops in u.s.a.and locally available in all grocery shops.;-one cup    [4];-Dry coconut powder [kobri in kannada];-one cup.[200 gms] ;    [5];–Red chillies;about 15.;If the spice is not enough, we can add red chilly powder,if required;that too little quantity.   [6];-Any vegetable oil for deep  frying;-600 gms.  [7];-Salt,as per required.

   [8];-  Jeera;-one and a half table spoon;    [9];- Hing;-in powdered form;-1 teaspoon;[10];- Ghee or butter;-3 table spoons of ghee or butter [11];-Chana Dhalia or Hurigadale in kannada.

   Method of preparation.;- Heat a big kadai,add butter or ghee,and fry chiroti rava,first, till aroma comes,Turn off the gas, and when it is still hot add rice flour and mix well,in the kadai itself.  Transfer to a mixing bowl Now add all purpose flour to this mixture.Keep this aside and allow it to cool;Now in a blender, grind together,dry coconut, red chillies,and chana dhalia add water and grind  together to make nice powder..Add this powder  to the rice mixture,already prepared,and mix well.Add salt, hing powder, jeera, and by adding water, little by little,prepare dough. like chappati consistency Knead this dough well Take a small portion,  out of this dough and,make  lemon sized balls out of thisNow moist your hands  and apply veg oil[not hot oil] into  the palm. Then roll each ball into  the strands and bring both ends of each  strand to form a circle or round shape Now heat a pan, ,and pour veg, oil , heat in a low medium flame and drop each kodubales thus prepared in the hot oil and deep fry them  until they turn into golden brown in colour.Lower the flame and remove  kodubale thus prepared  from oil and drain them on paper towels and  aftern cooling  store them in an airtight container. and enjoy this  yummy, crunchy,and crispy snack.particulatly during rainy seasons.

Venn Pongal & Sweet Pongal

These healthy, Pongal varities are specially made for  morning breakfast  on any holidays  particularly on  sundays, as these dishes are very tasty and stomach full which everybody likes .

METHOD OF PREPARATION OF SWEET PONGAL;-Main ingredients required  ;-[a];-Rice;-200 gms.; [b];-Green gram dhal;-50 gms [c];–Jaggery;powdered-150 gms[1and a half cup]

 [d];- dry coconut powder;-2 handfull; [e];–Ghee;-150 gms;  Cashew nut pieces;–half a cup[15 nuts]  Cardamom powder;-3/4 teaspoon .

 METHOD OF PREPARATION ;–Wash rice  well,  Heat a kadai in a medium flame dry roast greengram dhal until itbecomes golden brown colour.Mix both rice and dhal together and keep them aside;  Heat a pressure cooker and pour enough water in it. Now take a wide  mouthed bowl  put the rice mixture ; pour 600 ml. water and dry coconut powder, turmeric powder ;and 2 tablespoons of ghee into it;Now Close the lid and  cook  for 20 minutes.after putting weight.Allow it to cool.

  Now heat a kadai,fry cashewnut pieces in two tablespoon of ghee.Transfer to a small bowl;In the same kadai, put the jaggery powder,and 100 gms of water,boil till the liquid becomes   thread consistency. Add the cooked rice mixture ,remaining ghee,cardamom powder;fried cashewnut pieces  and mix well.Now go on  stirring  the mixture till   nice aroma appears..Now turn off the gas and serve hot..

  [B];-MAIN INGREDIENTS REQUIRED TO PREPARE VENN PONGAL;-[a]; Rice;-200 gms-   [b];-Green gram dhal;-100 gms; [c];–Dry coconut powder;-one cup;

[d]Black pepper and Jeera;one tablespoon each; [e];- Turmeric powder;-1/4 teaspoon. [f];-salt ;- accordingly  .[g];-Hing;-1/4 teaspoon. [h];Giger gratings;-[optional];one teaspoon.

  Ghee;-  150 gms..

   Method;-  Pressure cook the rice and dhal mixture as in  the method of preparation of sweet pongal, .and let it cool.

 Heat a kadai, put two table spoons of ghee, fry cashenut pieces, pepper  , jeera, add turmeric powder,coconut gratings,, ,one teaspoon of ginger gratings,  add the cooked rice mixture  and stir well. Add required quantity of salt, hing and remaining quantity of ghee and cook well till it becomes thick.Serve hot with sweet pongal.


Ice creams are available in many flavors;-vanilla, mango, strawberry, etc in many ice cream shops and markets; and ,in various forms   like cupsand sizes, from smaller ones to bigger ones and family packs. Of these icecreams, vanilla flavored  icecream is the best.In this flavor, family pack is also  available;;To make fruit salad with this ice cream, which is very , very delicious,  ;–;  we need[1]];- mixed fruit salad which we prepared already[. we can even add  strawberry, catalope fruit;[Karabhooja in kannada, telugu and Tamil]  cut into small pieces].Thick skins of the fruit should be peeled off by a peeler or knife. and the seeds should also be removed .Make sure that you should not get hurt your fingers in this process. ;                      Next step is to  prepare thick custard milk thus;- [2];-We need four cups of milk about 500ml; In one cup of milk, mix two teaspoons of vanilla custard powder and start boiling  in a low flame. Go on stirring and make sure that no lump is formed,  till the mixture becomes like Dosa consistency. Turn off the gas,and allow it to cool to a room temperature.Now keep this custard milk in a refrigerator for half – one hour or  as per your convenient time .                                                                         Step. no [3]. ;-In a wide mouthed bowl, mix fruit salad,honey[if necessary],Cardamon powder;2 pinches; and some portion of cooled custard milk, and mix well.Before serving in each plate put one cup of fruit salad, two table spoons of custard milk,and let them spread evenly,Now .Season with cherry fruits and serve Now all of .You will be tasting a mouth watering       cool cool  and very delicious  fruit salad with vanilla ice cream for evening snack;