Mango Morkozhambhu And An Award

Ingredients:

Ripe Mango - 1 or 2

Curd - 1 cup

Toor dal - 1 tsp

Rice - 1 tsp

Green chillies - 3-4 (acc to ur spice level)

Coconut - 1 tbsp

Jeera - 1 tsp

Salt to taste

For Tempering:

Mustard seeds - 1 tsp

Jeera - 1/2 tsp

Dry red chillies - 2

Coconut oil - 1 tsp ( can use any oil)

Method:

Soak toor dal and rice in warm water for 10-15 min.

Beat the curd well and keep aside.

Heat a pan with little water and add mango pieces and boil it for 5-10 min and keep aside.

Grind toor dal, rice, cumin seeds, coconut, green chillies into a fine paste.

Heat oil in a pan add the grounded paste and fry it till the raw smell goes off.

Now add mango pieces and mix well then add curd, salt and cook for 10 min. Turn off heat.

Finally heat coconut oil add mustard seeds, cumin seeds, dry red chillies once it start to splutter pour this in morkolambhu.

Serve hot with rice.

I thank Aruna of VEGGIE PARADISE..... for passing this award.. I am very happy and thank you so much.. I like to pass it to all my blogger friends..

Thai Sticky Rice With Mango

A  sweet treat you'll absolutely love. 

I have been looking for new recipes using mangoes, and I found one dessert recipe, which is new to me that I had tasted at Thai restaurant. I have been wanting to try it ever since I tasted it today I finally got down to preparing and also present it for 

This easy Thai dessert starts with Thai sweet rice which is done with coconut milk, then topped with slices of mango. If you like mangoes, you will definitely going to love this very simple but tropical dessert.

Ingredients:

1 cup uncooked white and brown jasmine rice

1/4 cup coconut milk 

1 tablespoon  white sugar 

A pinch of salt

1 mango peeled and sliced

For sauce:

3/4 cup coconut milk

1/4 cup sugar

A pinch of salt

Method:

Soak the rice in 1 cup of water for 1 hour.

Then cook the rice in a heavy bottomed pan. Add 3/4 cup of water to the rice, plus 1/4 can coconut milk, a pinch of  salt and 1 Tbsp sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pan. 

Bring to a gentle boil, then partially cover with a lid. Turn the heat down to medium-low.

Allow for 20 min, or until the water has been absorbed by the rice. 

To make a sauce:

Warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt over medium heat. Stir it well till the sugar dissolves in coconut milk. If the sugar dissolves turn off the heat. Try not to boil the sauce for long time you will lose that wonderful coconut flavor.

Taste the sauce and check the sweetness, add more sugar if desired.

Serving method:

Place scoops of the sticky rice in plate( it can be served cold or warm).

Ladle a little amount of warm coconut sauce over the rice.

Garnish with sliced mangoes. 

Enjoy eating!!!

This recipe is on the way to "Srivalli's MangoMela"