Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe [Video]

Mavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

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A quick weeknight fix. That's exactly what this Mavinkayi Chitranna or Raw Mango Rice is.

We've had a week of thunderstorms here in Bangalore and it's been scary. I scare easy, but thunder has never scared me, but I have been pretty jumpy the last weekend. The sound was akin to the sky ripping apart and a few of these extremely loud ones even managed to wake me up. Although we've been swamped with unseasonal rains, I still believe it is Summer, because mangoes, you know. While Bangalore really doesn't have a season for most things, that is, you can find pumpkins and beets all year round, but Mangoes, come only once a year in Summer. So when Summer gives you mangoes, you make sure you make use of it to the fullest. Ripe, raw and everything in between. If you like Mangoes, as much as me, you may also enjoy these other Mango recipes:

AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE

I usually shop for the week on Saturday and then prep my veggies for the week ahead. Amidst the thunder and the crazy winds and the heavy downpour, I barely managed to get any meal prep done last weekend. So this Raw Mango Rice just pulled me through Monday. No prep really required, except may be cooking the rice.

Mavinkayi is the Kannada word for raw mangoes and Chitranna, well that's just colorful rice. In all other seasons, Chitranna is made using lemons or limes, but come Summer, tart raw mangoes are the preferred choice. Mavinkayi Chitranna is more of a South Indian fried rice in which leftover rice is tossed with a raw mangoes.

To make Mavinkayi Chitranna, use firm and tart raw mangoes. All green mangoes aren't raw, so pick carefully. Once you have the raw mangoes and some leftover rice, you are all sorted. To make the Raw Mango Rice, all we do is make a tempering of mustard seeds, a few lentils and then toss in grated raw mango along with turmeric and salt and allow the raw mango to cook down slightly. Then toss in the rice and add salt and mix well. Yes, it's as simple as that.

This tastes amazing with a side of Mango pickle, yes more mangoes, or a simple raita.

P.S. - This is a repost of a 2015 post. Only video is added and a few photos. Recipe remains the same.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe

Mavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2-3

Ingredients:

3 cups cooked Rice
0.5 cup Raw Mango, grated
2 Tbsp Oil
0.5 tsp Mustard Seeds
1 Tbsp Urad Dal
1 Tbsp Chana Dal
1 Sprig Curry leaves
1-2 Tbsp Peanuts
1 Green Chilli, finely chopped
0.5 tsp Turmeric Powder
2 Tbsp Water
Salt to taste
Fresh grated coconut to garnish
Coriander leaves to garnish

Method:

1. Heat oil in a pan and add the mustard seeds.
2. Once the mustard seeds splutter, add in the chana dal and the urad dal and saute until lightly browned.
3. Add in the peanuts and curry leaves and fry until the peanuts are browned.
4. dd in the grated raw mango, turmeric powder, salt and a little water and cook until the mango softens slightly.
5. Add in the rice and mix well.
6. Garnish with the chopped coriander leaves and freshly grated coconut.
7. Serve hot.

If you liked this, you may also like:

Corn Spinach Pulao

Ghee Rice

Mint Rice

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Dahi Vada Recipe | How to make Dahi Vada [Video]

It's still Summer, the perfect time to have these chilled Dahi Vadas. Dahi Vada is a popular Indian snack that consists of soaking a savory lentil donut in yogurt and topping with a combination of sweet and spicy chutneys and some spice powders. 

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Cool and refreshing! Just 2 words to describe this Dahi Vada.

Dahi Vada has been a favorite of mine since childhood, the soft vadas dunked in a sweet dahi (yogurt), what's not to love. And in a place like Goa which is always hot, the chilled vadas are always welcome.

Apart from eating cool stuff, how do you keep your cool?

A few months ago, I had posted the recipe for Medu Vada or Uddina Vada, that forms the base of this Dahi Vada. I never claim to be an expert or a chef, I am just a home cook who loves cooking and taking photos of food. But when I posted the recipe of Medu Vada on one of the Facebook Groups, a nasty man commented that it is okay for me to make misshapen vadas for home, but if I had to post it on Facebook, I should make them perfectly round. I was so upset when I read the comment, but Raj calmed me down and asked me to ignore it. And then I realized the power of women. By the time I woke up the next morning, a bunch of women had replied aptly to the man as well as asked me to continue posting. I haven't thanked each of those women personally, but I would like to take this opportunity to thank all of them once again. The way all the women got together and defended me, made me feel so special and loved. 

It reaffirmed my belief that Food Connects People!

Also, it got me thinking, why we assign so much importance to perfection and detail. Why do vadas or laddoos have to be perfectly round? Why do we want perfectly concentric circles in our Chaklis?Why to vegetables have to be blemish free and shaped perfectly? While I got thinking about all this, it reminded me of watching Jamie Oliver talk about "wonky vegetables" and how that desire for perfection led to so much food waste around the world. As a food blogger, it is my job to make my food look as good as possible, but I would never resort to using food coloring or wax or any of the other tactics advertising companies use to sell food. So while my food may be imperfect in shape and appearance, I can assure, it is food that I eat as well as I serve to my family. 

Deep thoughts, I know for a very light and refreshing recipe post, but I had to say it.

So don't worry if your food or your clothes or your hair doesn't look perfect. Own it! Ignore the bad and absorb the good.

Wishing you a Sunny day ahead!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Dahi Vada Recipe

Dahi Vada is a popular snack in which a savory lentil donut is soaked in sweet and salty yogurt and then topped with sweet tamarind chutney, spicy green chutney and spice powders. Served chilled, this make a perfect summer snack.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     4 Hours
Cook time:     60 minutes
Total time:     5 Hours
Yield:                Makes 12 small dahi vadas

Ingredients:

1 cup Urad Dal
1 Tbsp Rice Flour
6-8 Curry leaves, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Pepper, freshly crushed
A pinch of baking soda
500gms Yogurt
4-5 Tbsp Tamarind Chutney
4-5 Tbsp Green Chutney
1-2 Tsp Cumin Powder
1-2 tsp Red Chilli Powder
Salt to taste
Oil to fry
Water as required
Coriander leaves to garnish

Method:

1. Wash the urad dal and soak the dal in water for around 3-4 hours.
2. Drain the dal and grind into a fine batter. Use as less water as possible. The batter should be thick.
3. Heat oil in a kadhai to deep fry the vadas.
4. While the oil heats, add in the rice flour, green chilli, pepper, baking soda and salt. Mix well until combined. IF the dough feels watery, add a little more rice flour.
5. Once the oil is hot enough, wet your hands and take a spoonful of batter onto your fingers. Using the wet finger of the other hand, make a hole in the center. Watch the video for help on how to do this.
6. Gently drop the vada in the oil.
7. Fry on high heat for 1 minute, then lower the heat slightly and continue to cook until the vada becomes golden brown.
8. Now gently slide this batter into the oil. Stir the vada occassionally and flip it, so that it cooks evenly. Cook until golden brown on both sides.
9. Remove the vada from the oil and immediately drop in a bowl filled with water.
10. Gently immerse the vada in the water and let it soak for 30 minutes.
11. Meanwhile, whisk the yogurt (dahi) until smooth. Add in salt to taste. You can also add in a little sugar and a tempering of mustard seeds to the yogurt.
12. To serve, take 1-2 vadas and gently squeeze out the water and place in a serving bowl. Spoon over some of the yogurt (dahi) along with a little of the yogurt, top with a spoonful of tamarind chutney, green chutney and sprinkle cumin powder and red chilli powder. Garnish with chopped coriander leaves and serve.
13. If planning to serve later, then squeeze out all the vadas and place in a large bowl, pour the yogurt on it and chill in the fridge. Top with the chutneys and spice powders before serving.

If you liked this, you may also like:

Boondi Raita

Dahi Sandwich

Medu Vada

Read more ...

Jain Pav Bhaji [no onion, garlic, potato]

Jain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

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Yay! It's friday and I had an awesome evening. I logged off early for the day as I finished my work early. Which was a delight after several days of stress. I decided to take some time off for myself.

And when I want to relax and enjoy some me time, I visit food markets. Yes, nothing can excite me more than seeing the options in food and props out there. A true blue food blogger at heart. So I went to FoodHall and window shopped a lot there. Finally picked up some great looking sourdough bread and some exotic flavored cream cheese for my breakfast tomorrow. So looking forward to the morning, I can't wait for the night to fly through.

Going forward to my recipe of the day - Jain Pav Bhaji. Pav Bhaji is a popular street food that most probably originated out of Mumbai or just got super popular in Mumbai. Hence, its mostly called Mumbai Pav Bhaji. The "Bhaji" refers to a spicy curry made with mashed vegetables that is usually served with lots of butter and chopped onions and a quarter of a lime to be eaten along with a fluffy light square bread called "Pav". The bhaji is usually made of potatoes and other mixed vegetables like capsicum, carrot, onions, tomatoes etc. But this recipe is unique because it does not use any root vegetables, which are the base of a regular Mumbai Pav Bhaji.

The first "dharma" or principle of Jainism, an ancient religion in India, preaches non violence. While I was aware of Jainism, marrying a Jain guy brought me closer to this way of life. I started noticing life more where I would never have. I now make sure I look down when I walk in gardens and on garden paths, just so that I don't stamp an ant or a caterpillar. But life, in Jainism is not limited to animals or insects, it also extends to vegetables and fruits. Those who follow the religion strictly refuse to eat anything that grows below the ground. Vegetables like garlic, ginger, onions, potatoes, carrots etc. Since uprooting the plant to eat the root, actually kills the plant as well as the microorganisms that thrive underground. While my new family isn't extremely strict and follows this diet only on festivals and other good occasions, there are a few friends who live their daily lives avoiding the root vegetables.

In the past when I thought of a Jain Pav Bhaji, I always thought it was Pav Bhaji that was made without onions and garlic, it never struck me that Potato is also a no-no. This time when Raj brought a lot of home grown raw Bananas from my in-law's place, I decided to do something different with them and attempt a Jain Pav Bhaji. I had never expected it to taste so similar to the regular Mumbai Pav Bhaji. I never missed the flavor of the garlic or the onions, it tasted the same as always.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Jain Pav Bhaji Recipe

Jain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Author:                Anupama

Ingredients:

2 Raw Banana
3 Tomatoes
1 cup Cauliflower Florets
0.5 cup Green Peas
0.5 Capsicum
2 Tbsp Oil
2-3 tsp Pav Bhaji Masala
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 Lime
Handful of Coriander leaves
Salt to taste
Water as required
Butter to serve (Optional)

Method:

1. Cut the raw bananas into 3 large pieces. Add 2 cups of water and pressure cook until completely cooked.
2. Drain and allow the bananas to cool.
3. Cut the cauliflower into florets and boil them along with the green peas until cooked. This can either be pressure cooked or in a open pot.
4. Drain and keep aside.
5. Once the bananas are cool, peel the bananas and roughly mash them.
6. Puree the tomatoes in a mixer/blender.
7. Heat oil in a large frying pan. You can also use a kadhai or a large tava.
8. Once the oil is hot, add in the pureed tomatoes and cook on medium heat for 3-4 minutes. Keep stirring to prevent the tomatoes from burning.
9. Add in the turmeric powder and the pav bhaji masala. Pav bhaji masala is pretty spicy, so I recommend adding it by the spoonfuls and adjust according to taste.
10. Mix well and add in the mashed bananas, boiled cauliflower, peas and finely chopped capsicum.
11. Using a potato masher, mash the vegetables. Mash as per the consistency you want. If you want a chunky bhaji, mash roughly.
12. Add a little water and continue to mash until you get the desired consitency.
13. Add salt to taste and mix well. Add in the red chilli powder if using. You can also add more pav bhaji masala at this point. Mix well.
14. Cook on low heat for 8-10 minutes. Stir occassionally.
15. If the bhaji gets too dry, add a little water. If it is too watery, cook it longer so that the water evaporates.
16. Turn of the heat and add in the lime juice to taste.
17. Garnish with the chopped coriander leaves.
18. Add a generous spoonful of butter to each plate while serving. Skip this step if making for a vegan crowd.
19. Serve with butter toasted Pav.

If you liked this, you may also like:

Raw Banana Kofta Curry

Mangalore Banana Buns

Doddapatre Tambuli

Read more ...

Aam Panna Recipe | Kairi Panna Recipe [Video]

Aam Panna or Kairi Panna is a drink made from boiled raw mangoes and jaggery. Aam Panna is popularly made in summer across India.

In a hurry? Jump to Video or Jump to Recipe

Aam Panna, a beverage from my school days. My best friend's mom made the best Aam Panna ever and she never forgot to share a bottle of the concentrate with me. It was she who introduced me to this tangy sweet spicy beverage made of raw mangoes that is so popular during summers.

As I write this I realize it isn't really the right time to post this. By right time, I mean right now, this instant. Because it has just rained heavily and it is so cool that all I feel the need for is a hot cup of tea. But then I had this post all ready to go with the recipe jotted down, photos edited and the video uploaded. So I decided to go ahead and post it. And anyway it may not have rained in your city and it may be the absolute perfect time for you to try this golden treat.

Aam Panna is made in several ways, as I have learnt over the years. Earlier in my blogging days, I had posted one recipe that does not require boiling of the mangoes. That recipe involves grating the raw mango and soaking it in water, allowing the flavor of the mangoes to infuse into the water. That takes a little more time and the results are markedly different. I would not rate one above the other as each has its own taste. I've also seen recipes where the raw mango is roasted on coals or a gas stove until it is charred instead of boiling the mangoes. While I have not tried this recipe, it does sound very interesting. The one I am sharing today is the most common recipe out there.

To make the Aam Panna, select firm raw mangoes. The mangoes are supposed to be unripe and sour. The mangoes are boiled, either with skin or without and then the pulp is mashed in a blender along with a sugar and spices like cumin and pepper. Some folks add cardamom too, but I feel it overpowers the fragrance of the mango, so I skip it. I also replaced the sugar with powdered organic jaggery and hence the bright orange color of my Aam Panna. If you use sugar, you tend to get a more golden color. You can also add mint while blending the panna. However, I don't recommend it if you plan to store the panna for long as the mint tends to get bitter after a few days. The blended puree is a concentrate and can be stored in the fridge for the whole of Summer. When you feel like having Panna, dilute it with water until the taste feels just right and serve. You can also add muddled mint leaves or mint puree while serving. The Aam Panna can also be diluted with Soda water or sparkling water for some added zing.

A homemade panna never has a bright green color. If you want that color, you can add food coloring, but I don't recommend it.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Aam Panna Recipe | Kairi Panna Recipe

Aam Panna or Kairi Panna is a drink made from boiled raw mangoes and jaggery. Aam Panna is popularly made in summer across India.

Recipe Type:  Beverage
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 18-20 glasses

Ingredients:

4 Raw Mangoes
2 cups Jaggery Powder
1 Tbsp Pepper, freshly crushed
1 Tbsp Cumin Powder
0.25 tsp Black Salt
0.25 tsp Salt
Water as required

Method:

1. Pressure cook the raw mangoes until they are cooked. You can also boil them in a pot until done.
2. Allow the mangoes to cool, then peel them.
3. Squeeze out the pulp of the raw mangoes and add to a blender.
4. Add in the jaggery powder or sugar, roasted cumin powder, pepper powder, black salt and salt.
5. Blend to a smooth paste with a little water. Adjust the quantities of jaggery, spices and salt as required.
6. Store the aam panna concentrate in a glass bottle in the fridge.
7. To serve the panna, add 3-4 Tbsp of the concentrate to a glass. Add in ice cubes (optional) and cold water. Stir and serve.
8. If the panna feels less sweet after diluting with water, then add a little jaggery powder while serving.

If you liked this, you may also like:

Guava Panna

Kharbuja Panaka

Rose Lassi

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Paan Kulfi Recipe | How to make Meetha Paan Kulfi [Video]

Paan Kulfi is a frozen milk based dessert that is flavored with gulkand (rose jam) and paan (betel leaves). This kulfi is of Meetha Paan flavor. Kulfi is a traditional Indian ice-cream made from sweetened reduced milk. 

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I could not be more excited to share this kulfi with you, it is everything I wanted it to be, and it was actually better. This Paan Kulfi is the perfect marriage of two of my favorite things, meetha paan and kulfi and I just couldn't have enough of it.

Kulfi is India's contribution to the world of Ice Cream. Kulfi is denser and creamier than the commonly available ice cream. A Kulfi is made by slowly reducing the milk until it is thick, creamy and caramelized. The reduced milk, is also called Rabdi or Basundi. As the milk caramelizes, it also brings out the natural sweetness of the milk, hence, you don't need much sugar to flavor the milk.   The dessert is also amazingly delicious at this stage and I could have bowls of it if there was enough. Flavoring is then, added and then this creamy deliciousness is frozen until it is completely set.

The flavoring for my kulfi was Meetha Paan (sweet betel leaf). This is the favorite flavor in the city right now. If your restaurant is a hip and happening place, you are definitely serving something Paan flavored. I've seen Paan Kulfi, instant Paan Ice Cream made using liquid nitrogen and Paan shots.

A traditional Paan is a betel leaf smeared with limestone and then stuffed with tobacco and betel nuts. This is consumed as a digestive after a heavy meal in several parts of India and South East Asia. As this is detrimental to one's health, the meetha Paan or Sweet Paan was born. The sweet paan is made by stuffing the betel leaf with pieces of dates, fennel seeds, dry coconut (sometimes) and a sweet rose jam called gulkand. This is super delicious. While I say this, I've realized this can be an acquired taste for few.

To make this Paan Kulfi, I used fresh betel leaves that I pureed and added. The betel leaf has a strong pungent taste if consumed by itself but when mixed in the dessert the flavor becomes really mild. I started off with puree of 5 leaves and then went on to add the puree of 7 more leaves, 12 in total to get a prominent taste of paan. Also, instead of gulkand, I added a Kolkata Meetha Paan Mukhwas. This is easily available online as well as in fairs and Malls in bigger cities.  If you don't have access to either of these, but have access to a ready made meetha paan from the corner shop, just grind them fine and use them.

Paan Kulfi available in restaurants has a distinct green color. This is achieved by adding a few drops of food coloring. I'm not in favour of food coloring, so I left the kulfi to its natural color.

To make the Kulfi, always use milk with a high fat content. Some folks add cornflour, milk powder or khova to hasten the thickening of the milk. I have used the traditional method of slow cooking instead. While this takes a little more time, the kulfi ends up tasting very good. You can literally keep the milk on the lowest heat possible and continue to do your work, just peeking in every once in a while to ensure it is overflowing or burning and to scrape the sides. To cook the kulfi sooner, you can also divide the milk into 2 or more pots and reduce them individually before mixing them all together and adding sugar.

I hope you love this Paan Kulfi as much as my family and I. Wishing you a very happy Summer!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Paan Kulfi Recipe | How to make Meetha Paan Kulfi

Paan Kulfi is a frozen milk based dessert that is flavored with gulkand (rose jam) and paan (betel leaves). This kulfi is of Meetha Paan flavor. Kulfi is a traditional Indian ice-cream made from sweetened reduced milk.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     9 Hours
Cook time:     2 Hours
Total time:     11 Hours
Yield:                Makes 8 Kulfis

Ingredients:

2 litres Full Fat Milk
0.5 cup Sugar
10-12 Betel Leaves
2-3 Tbsp Meetha Paan Mukhwas or Gulkand
1 Tbsp Almonds, chopped
1 Tbsp Cashewnuts, chopped
1 Tbsp Pistachios, chopped

Method:

1. Boil the 2 litres of milk until it comes to a rolling boil.
2. Reduce the heat to low and continue to boil.
3. Keep stirring to prevent the milk from burning.
4. Keep scraping the solidified milk from the sides of the pot and add it to the boiling milk.
5. Once the milk has reduced to half, add the sugar. Half a cup of sugar makes the kulfis pretty sweet. Add by the spoonfuls to get the right amount of sweetness.
6. Once the milk has reduced to 1/3rd the quantity and has become thick and creamy, remove from heat and allow to cool down to room temperature.
7. Puree the betel leaves (paan) with a little milk until smooth. Use 4-6 paans for a milder taste and 10-12 paans for a stronger taste.
8. After the milk has cooled, add in the chopped nuts, meetha paan mukhwas or gulkand and the paan puree. Mix well.
9. Fill into the kulfi moulds and freeze for around 2-3 hours.
10. The kulfis should be 50% set in 2-3 hours. Remove from the freezer and gently place the ice-cream stick. This step can be skipped if you are not planning to add the ice-cream stick.
11. Place the moulds back in the freezer and freeze for 8-10 hours or until completely set.
12. To demould the kulfi while serving, dip the kulfi mould in warm water, the kulfi should loosen. If using an ice-cream stick, twist the kulfi and pull it out gently. If not then place the mould on a plate and tap the mould until the kulfi comes out.
13. Serve immediately.

If you liked this, you may also like:

Tender Coconut Ice Cream

Jamun Ice Candy

Fresh Fruit Tart

Read more ...

Doddapatre Tambuli Recipe [Video]

Doddapatre Tambuli is a traditional summer curry made with coconut and curd from Karnataka. This curry is made with Mexican mint leaves or Ajwain Patta.

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There has never been a better time to make Tambuli or Thambli as now. This summer heat calls for eating something that cools your insides.

Every region in India has a yogurt (curd) based curry that is popularly made in summer. Tambuli is one of those curries in Karnataka. It is very similar to Majjige Huli, but is much simpler and cooler. The main difference is Majjige Huli is boiled, while the Tambuli is not cooked, hence, usually needs to be consumed fresh.

Doddapatre

Doddapatre is known as Big Thyme or Mexican Mint in English, Ajwain Patta in Hindi and Karpooravalli in Tamil. It is a leaf that has a pungent and distinct aroma that is closest to the aroma of bishop's weed or ajwain, although unrelated. Some people equate the aroma to that of oregano or mint. This distinct aroma and taste becomes mild when the leaves are combined with yogurt and coconut to make the Doddapatre Tambuli.

My first interaction with this dish was at a Temple. On the coastal belt of Karnataka, there is a Lord Ganapati temple at Idagunji. When my grandfather frequented the place, one had to walk for miles together to reach it and it was hidden away tucked into a forest. I've seen the temple change from a small village temple to a quite popular one. When I used to visit the temple with my parents, it was still pretty small and the highway gave no indication to the tucked away temple. With no Google maps, one had to know the road before hand or had to ask the village folks for directions. It was here that they served a simple meal for lunch - Rice and Tambuli. It was and has been the only meal at a temple that I have relished.

Tambuli can be made with a variety of greens, but the recipe differs slightly with each green. Some are cooked longer while some are used raw. Doddapatre is mildly sauteed until it turn slightly yellow and wilts, this makes them milder in taste. The browned leaves are ground to a fine paste along with green chilli and fresh coconut. Whisked curd or buttermilk is added along with some salt. Then a tempering of cumin seeds and curry leaves, and Tambuli is ready to be served. Tamuli is not heated again, unlike most other curries. Tambuli is served with steamed rice.

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

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Video Recipe

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Doddapatre Tambuli

Doddapatre Tambuli is a traditional summer curry from Karnataka that is made with coconut, buttermilk or curd and doddapatre leaves, also known as Mexican mint or Ajwain Patta. This cooling curry is served with rice.

Recipe Type:  Main Course
Cuisine:          Karnataka
Prep Time:     5 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:

20-25 Doddapatre Leave, chopped
0.5 cup Fresh Coconut, grated
1.5 cups Curd
1 Green Chilli
1 tsp Cumin seeds
A few Curry leaves
3 tsp Oil
Salt to taste
Water as required

Method:

1. Heat 1 tsp of oil in a pan and add the chopped doddapatre leaves.
2. Saute until the leaves wilt and turn slightly yellow.
3. Remove from heat and cool slightly.
4. Fry until the doddapatre turns slightly yellow.
5. Remove from heat and allow it to cool.
6. Grind it along with coconut, green chilli and a little water to a fine paste
7. Heat oil in the pan and add the cumin seeds. Once they brown, add the curry leaves.
8. Remove the pan from heat and add the blended paste. Mix well.
9. Add in whisked curd or buttermilk. Add salt to taste.
10. Add in more water if it is very thick.
11. Serve it with hot rice

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