香浓的芒果米饭

香浓的芒果米饭

她脸上刚抹上粉末,穿着大红色的痣在她的额头,莎莉整整齐齐,手镯叮当作响,我祖母每天走进厨房,生产最蓬松的纯净产品,融化在口中gulab jamuns粗糖缀合煎饼(holiges),soft golden besan laddus and crsip rice flour spirals (chaklis).These were treats reserved for numerous festivals and other celebrations.

适量的蔬菜煮熟的香料,扁豆,大米,印度薄饼和bhakris(无酵饼用sorgum面粉)和其他美味的日常表现爱,关心和关心我的祖父和其他来访的亲戚和朋友。这些是我的美好的回忆我的祖母作为一个孩子花费每个学校假期和她的外祖父母。

我祖父�™年代死不逢时当我八岁的时候改变了很多我祖母的方程和家里的其他人。But her spirit still remains the same.The many bangles that adorned her nurturing hands and the big red bindi that dotted the forehead of her flawless face is gone but the powdered face that shows an energy and zest for life still remains.

幸运的是她烹饪的兴趣仍和我获得了很多知识从她在做饭。我还在继续学习。就像这种传统的米饭一样,用几代人吃过的生芒果做成。在我母亲的厨房里,她坐在和指导而我继续让这每一步。”你做任何事情,you get the seasoning right and you get the dish right and if you mess up the seasoning then the entire dish is gone",当我把油放进调味锅时,她说。调味品塔卡chaunk) is such an important part of Indian cooking!它可以振作起来。普通老米or make好老爹吃得很开心!!

我到父母那里后,制定了很多开发新食谱的计划。But life had other plans as my 2 years and 2 months old toddler developed a temperature of 38.8 C for the first time in his life.没有他的父亲,he clung to me every second of the day until the fever settled with some paracetamol but gave way to a nasty cough and cold.Again,我祖母前来抢救,用自制的药减轻了咳嗽。

Just as my baby was settling in,我那讨厌的过敏性感冒又让我的生活停滞不前了!也许所有的油炸的东西我已经饱食或者天气……很难说!唯一让我高兴的是我父母家附近每条街上都开着美丽的花朵!Isnt it simply amazing how flowers can heal,cheer and bring colour to our lives?吗?

扑鼻的生芒果饭/ Mavinkai Chitranna配方

Choose firm,unripe and sour mangoes for this recipe.When mangoes are not in season you could substitute it with juice of lemon or lime

成分:

300克(1/2杯)巴斯马蒂大米
625毫升(2 1/2杯)水
1 1/2 tsp salt

磨成糊状:

1中型生芒果,去皮切碎(1/2杯)
30 gm (1/4 cup) fresh coconut,磨碎的
3/4th tsp mustard seeds
1或2绿色冷却,deseeded if desired

调料品:

4汤匙植物油
2茶匙孟加拉克豆
1茶匙urad木豆
花生2汤匙
一起

3/4th tsp mustard seeds
2干的红辣椒,破碎的
一根咖喱叶
黄阿魏粉1/2茶匙

其他成分:

姜黄粉1/2茶匙
盐1/2茶匙

方法:

Wash the basmati rice in two to three changes of water and place in a bowl,被水覆盖。允许休息半个小时。

将水沥干,放入电饭锅,用3.1/2杯水和盐煮。或者,把米放进锅里,盖上盖子,用水和盐,用中火煮沸,然后用低火烹调12至15分钟。

让米饭完全冷却。

Assemble all the ingredients for grinding and in a blender or food processor grind to a fine paste without any water since the mango already has a lot of water in it.如果你发现生芒果有点干,那么用很少的水研磨成糊状。

在一个小平底锅或调味罐,prepare the seasoning.用中火加热油,然后稍微降低火焰,放入孟加拉木豆和黑木豆。搅拌几秒钟,然后放入花生。When the dals begin to change colour,加入芥末和允许他们流行。Lower the flame and put in the dry chilies,搅拌并加入咖喱叶和阿魏。现在,把面糊放进去,姜黄和盐,煮到油分离从地面粘贴,大约3到4分钟。

将煮熟的糊状物和冷却的米饭混合。

是4

得到通知在收件箱里定期更新由Anushruti神圣的味道:betway必威台球订阅



关于“16”的思考”香浓的芒果米饭””

  1. Such a wonderful post Anu….I've already fallen in love with your Grandmom she's sooooo cute….reminds me of mine….the way these granny's guide us in kitchen….and come to our rescue with their home remedies when we r not well is just the best part of life….
    爱这篇文章……

  2. 谢谢大家!!

    @Shruti:真的!祖母就像来自天堂的仙女,她给生命带来如此多的美。

    @Pratibha:谢谢你指出来!!

    @Sharmilee:谢谢……她现在是如此美丽和她的食谱是这样的快乐!希望你喜欢!!

  3. 我喜欢奇特拉娜,你的看起来很完美!暴雨出现在孟买,我必须确保在芒果之前做这个!Hope your little one is better.Those gulmohors look so refreshingly gorgeous!My maternal gran has Karnataka origins,我们在Hubli呆了很多时间,Belgaum,and Bangalore;so I know how you feel about trees and flowers 🙂

  4. nice recipe..small request can you please give us the recipe for making pizza(not the base as you have already given the recipe) but the pizza sauce..some thing that tastes like what you eat at restaurants..

留下一个回复

您的电子邮件地址将不予公布。必填字段标记*