Mango Chitranna Recipe 2 Variations

Mango Chitranna is quick and simple meal to fix during summer. We prepare two variations using a ground masala and a plain version. These type of simple and easy rice dishes are prepared and served during festivals and offered as neivadhiyam (offering to god). 

Totapuri/ Killimooku Mango

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Ingredients:
2 Cups Rice Sona Masuri or Bullet rice (I am using coffee tumbler measure)
200 Grams Totapuri Mango
3 Green Chillies (Finely chopped)
8 Dried Red Chillies
2 + 1 Tbsp Split Chick Peas (Channa Dal)
2 Tbsp Split Black Gram Dal (Urad Dal)
1 Tbsp Sesame Seeds
1 1/2 Tbsp Mustard Seeds
1/4 Tsp Fenugreek
3 Sprigs Curry Leaves
2 + 2 Tbsp Freshly Grated Coconut
1/4 + 1/4 Tsp Turmeric Powder
2 Tbsp Peanuts
1 Inch Stick Cinnamon
4 Sprigs Curry Leaves
1/4 + 1/4 Tsp Asafoetida
Oil as required 
Salt as per taste.


Prep:
Wash the rice thrice and soak in ample water for 10 minutes.

Once the rice has soaked for 10 minutes, drain excess water and add to a pressure cooker. For every cup of rice add 1 1/2 cups water. I added 3 cups water.

Cover the pressure cooker place on high flame. Place the whistle and allow the rice to cook for three whistles.

Once the rice has cooked for 3 whistles open the lid allow to rice to reach room temp.

Heat a fry pan on medium flame, once the pan reaches temp place on low flame. Add 1 inch stick cinnamon, 6 dried red chillies, 1 tbsp sesame seeds, 1/2 tsp mustard, 1/4 tsp fenugreek seeds, dry roast all the ingredients.

Spices should splutter constantly stir and remove from flame once all the ingredients stop spluttering. Allow the ingredients to cool completely.

Add the dry roasted spices to a mixer jar grind to form a smooth powder reserve the masala powder in a tight container until use.

Wash the mango, peel the skin using a potato peeler, grate the mango using a grater reserve.

Version 1 Chitranna Recipe 

Method:
Heat a wok on medium flame. Add 2 1/2 Tbsp oil allow the oil to reach temp.

Start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.

Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder and half the amount of grated mango.

Stir all the ingredients and fry the mango until the raw flavor from mango and turmeric reduces.

Add 2 tbsp grated coconut and chopped green chilies stir and fry till all ingredients are well combined.

Add 1/2 the amount of rice and salt as per taste mix well till the masala is well incorporated.  

In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent. 

Mango Masala Chitranna Recipe Version 2

Method:
Heat a wok on medium flame with 3 tbsp sesame or sunflower oil. For this recipe sesame oil will enhance the flavor and taste.

Once the oil reaches temp, start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.

Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder, add half the amount of ground masala and grated mango.

Fry all the ingredients. Add grated coconut and fry till raw flavors from mango and ground masala has reduced. 

Add the other half of the ground masala and salt along with rice mix all the ingredients till well combined.

In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent.

In our habba oota or festival meal mangoes are used to sour our curries and rice dishes as it is considered auspicious and symbol of wealth. 

Bengaluru Style Mango Milkshake Recipe

I prefer using mallika mangoes in milk shakes and recipes since these mangoes are packed with flavors and it’s locally grown. There is a difference from locally harvested mangoes vs early harvested and shipped ones. 

 Mallika mangoes are harvested end of April and avaiable in local mango melas, supermarket and stores from June till end of July. 

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Ingredients:
1 Liter Milk + 1 Cup Milk
100 Grams Pack Fresh Cream
3 to 4 Mallika Mangoes
3 to 6 Tbsp Sugar
1 Liter Mango Ice cream
Cherries for garnish 

Please adjust the sugar content as per the sweetness in mango. At times few mangoes will taste bland we need to increase or reduce the sugar level as per choice.

Prep:
Boil 1 liter milk, reduce a bit on low flame. 

Remove milk from flame allow to reach room temperature, place the milk pot in the freezer allow to form solid milk ice cubes.

We can break these milk ice cubes into small pieces using a knife just before preparing milk shake.

Wash and pat dry the mangoes. using a potato peeler, peel the mango skin.

Chop the mangoes in larger chunks for milk shake and use two slices of mango to chop in smaller pieces for garnish.

Method:
In a juicer jar add the larger chunks of mango. Add sugar and icecream blend to form a smooth puree.

Break the frozen milk into smaller, blendable cubes and add to the mango puree.

Grind till the milk is well incorporated with the mango.

Pour the mango in serving glasses leaving a little gab for a scoop of mango icecream and mango.

Garnish the milk shake with a scoop of mango icecream and top with mango pieces, just before serving top with fresh cream and cherry. Serve right away...Enjoy😉

Scrumptious Home Cooked Meals from OOTABOX

Everyone will agree that there is nothing like a scrumptious home cooked meal to bridge this gap otta box a online and app based company, connected with many women across Bengaluru, Hyderabad, Chennai, Mumbai, Delhi and Pune, curate home cooked food and supply freshly made meals as per order. 

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How does OOTA BOX work?

1. Create a account 

2. Choose your city, area or location

3. Add meals of choice 

4. Pre schedule for lunch or dinner, pay and check out. Food will be delivered on time.

Oota box will deliver food to your home/office or college. We can schedule for party or event and can also purchase desserts, masalas, sauces and pickles as per order. 

About OOTA BOX:
OotaBox Services LLP is a home-cooked food delivery service. Established in 2016, Oota Box is a food aggregator that partners with home-makers in Bangalore who love to cook and serve. Hot, healthy and fresh food is prepared in their own houses and they deliver it to customers in a neatly-packed meal box. The food pooling happens among a network of 1k+ homes, office food delivery, well-documented kitchens and a community of talented chefs. Oota Box offers North Indian, South Indian, Jain and Regional Cuisines to their customers. All the three meals: breakfast, lunch and dinner are provided to the customers on a regular or subscription model. Customers can order food through the website or app. On a daily basis, 250 to 260 orders are circulated to 76 areas in Bangalore with the bulk of orders coming from corporate customers. So if you are craving home-cooked food, Oota Box is the answer. The company is slated to roll out its services in Pune, Hyderabad, Chennai and a few other cities across the country.

Srikanth Balakumar is the co- founder of OotaBox Service LLP. He completed his Bachelor’s in Computer Application from Bangalore University in 2009. A self-taught entrepreneur, Srikanth understands what it takes to run a business and the need to maintain a healthy balance between client and team management. Apart from Oota Box, Srikanth is also co-founder at Gymer and Idea Labz. Skilled at team management, Srikanth also possesses a nuanced understanding of market strategies. Ideating and self-motivation are two of his biggest strengths, while travelling and bikes are two of his greatest passions.

Since I live in Bangalore, close location to my place is Manyata Tech Park. I chose all nonvegetarian food. For 470/- scrumptious wholesome meal for 3 adults and we had enough leftovers for next meal.

Here is what I got to order:

Simple Home Style Chicken Curry 95/- INR : Consists of chicken in an onion and tomato based sauce, flavored with ginger, garlic, tomato puree, chili and a variety of spices. 500ml portions for one serve.

Chicken Kabab 95/- INR: Fried chicken kebabs, succulent pieces of deep fried chicken with a crispy and flavor packed coating is must try. 6 pieces portions.

Whole Wheat Chapathi 12/- INR: Wheat roti or chapathis are made using a soft dough comprising atta flour, salt and water. atta is made from hard gehun (indian wheat, or durum)

Aloo Kheema 120/- INR: Minced meat with potato is a dish which is made by cooking keema/kheema and adding potatoes with few masalas. keema or kheema is mostly a good combination with roti/parathas. 500ml portions for one servers.

Mutton Phaal 150/- INR: Hari ghosht ki phaal / mutton phaal dish or can be eaten with roti or partha. it contains mutton with bone with main base of black pepper. 500ml portions with 4 pieces of mutton for one serve.

Mutton Kheema Balls 150/- INR: Spiced Mutton Mince Balls which are shallow fried in oil and they are usually eaten with rice or as starters. 4 pieces portions for one serve.

Lemon Wedges

Onion Rings

Overall thoughts we enjoyed the meal. i felt there is lot more love and attention payed when its home cooked meal. Apart from a large office goers and college students community, there are many senior citizens who also want home cooked meals on regular basis, this is wonderful way to connect, provide opportunity for homechefs/women and eat home-cooked healthy meals on a budget. From the entire order I enjoyed the mutton phaal, roti, chicken curry and meat balls.

For more info and to place orders: https://www.ootabox.com/ 

Meal Served in a Thali

Chaat Series: Mango Pani Puri Recipe (2 Variations-Sweet & Spicy)

A favorite summer and monsoon snack prepared with king of fruits “mangoes” was a family favorite. Crispy spheres filled with tangy, spicy and sweet mangoes is a perfect starter or can be served as an evening snack.

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Ingredients Spicy Raw Mango Pani Puri:
1/2 Cup Raw Mango Pieces
5 Sprigs Coriander 
5 Sprigs Mint
1 Green Chilly
1/4 Tsp Asafoetida
1/2 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/2 Tsp Pepper Powder
1/4 Tsp Sweet Tamarind Chutney Click Here for Recipe
Salt as per taste.

For Filling:
2 Boiled, Peeled and Crumbled Potatoes
1/2 Tsp Chilly Powder
1/2 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/4 Tsp Chaat Masala
1/4 Tsp Sweet Tamarind Chutney
Salt as per taste...

For Poori:
Store Bought Poori Shells
Boondi
Sev
1/2 Lime
2 Onion Finely Chopped

Prep:
Boil the potatoes reserve.
Chop mango in large pieces reserve.
Wash, pat dry coriander and mint reserve.
Prepare tamarind chutney ahead of time reserve.

Method:

In a mixer jar add raw mango, chilly, mint, coriander, asafoetida, cumin powder, pepper powder, Chaat masala, salt as per taste cover and grind to form coarse paste. Add splash of water grind till smooth Chutney is formed.

In a mixing bowl add boiled, peeled and crumbled Potatoes. Add chilly powder, cumin powder, pepper powder, Chaat masala, tiny amount of tamarind Chutney and salt as per taste mix well reserve.

Dilute the ground mango masala with water, adjust salt and add tiny amount of sweet tamarind Chutney whisk to combine all the ingredients and serve chilled. We can garnish with boondi pearls.

Create a cavity in the Pani Puri shells, fill one tbsp spicy Potato filling, chopped onions, sev or boondi. Serve along with pani...we need to pour the mango Pani in the cavity and eat it right away. 

Burst of flavor from raw mango, spicy masala and crunchy Puri was totally a new and unique taste for us. This is my second attempt trying this recipe it was perfect I will be preparing this often.

Ingredients for Sweet Mango Pani Puris:

2 Large Ripe Mangoes (use malgova or imaam pasand mango)

3 Pods Cardamom + 2 Tbsp sugar ground into powder

4 to 5 Tbsp Sugar optional

Candided cherry

1 Tbsp Ginger powder

15 Cashews finely chopped

10 to 15 Raisins finely chopped

Pani Puri Shells

Mint leaves

Prep up: 

Wash, peel and chop mango into tiny pieces.

Chop cashews and raisins.

Grind sugar and cardamom to form smooth powder.

Method:

In a mixer jar add half amount of chopped mango along with 1/4 tsp ginger powder, 1/4 tsp cardamom powder and sugar if needed, grind all the ingredients to form smooth puree add water to dilute if needed serve chilled.

For filling: add chopped mangoes to a mixing bowl along with 4 tbsp candied cherry, 1/4 ginger powder, 1/4 cardamom powder mix well and reserve.

Create a cavity in Pani Puri shells fill the cavity with ripe mango filling top with cherry, sprinkle ginger and cardamom powder. Serve the filled Puri with mango juice. After every bite of mango Puri taste the juice it's one of a kind dessert... turned out excellent 😊

Gluten Free Tofu Wraps Recipe in Association with Somey's Kitchen

I've grown up eating millet and rice rotis for breakfast and dinner, never really had any clue all the dishes I enjoyed eating as a kid was gluten free. My travel career challenged me with so many clients with gluten allergy many of them are from abroad and few locals, I really did not have many options to pick and choose or even suggest them a product they could purchase and use, the gluten free ready to cook product market is less in India compared to west, The few millet dishes are prepared only at home or handful of local restaurants, options for gluten free diet is alien to many of us. I personally felt Somey's kitchen is bridging the gap and introducing all new range of gluten free options for local consumers.

Recently my family doctor also opened up on this subject and has advised us to switch to healthier gluten free diets which helps reduce blood sugar levels and also helps build stamina. Slowly but surely the trend for gluten free diet is picking up, time was right when my PR contacted me to test Somey's kitchen products. We liked the products since we are used to millet taste and texture both the poori and chapati was perfect for us. Suggestion for first time taste testers, a spicy pickle or chutney is a must along with roti; it takes time to adjust to the texture.

I have also posted three different variations of paratha using somey's whole wheat chapati please click here for the recipes...

Recipe demo and review video. Subscribe to me on Youtube English and Tamil Channels for regular updates 😀

About Somey’s Kitchen: 

Somey’s Kitchen was a dream started in London, U.K., taking ahead a family tradition of home cooking by Mrs. Somey Samuel so 50% of the profits from this company can be used to sown into transforming lives in India and around the world. Sandy Samuel Jerome, daughter of Mrs. Somey, and Joel Jerome, her son-in- law, first got the idea for incorporating the company when they saw a phenomenal response to the range of non-veg and seafood pickled masalas made by Sandy’s mother (Mrs Somey Samuel). 

Somey’s Kitchen aims to be one of the leading company’s globally in bringing niche and specialty food and be a pioneer in launching new products that does not exist in the market. The company also aims to create a successful business on the intersection between four pillars – Great Tasting Food, Value for Money, Healthy Living and Transforming Lives of Less Fortunate.

Price Points and availability: Prawn Pickled Masala is INR 250 Chicken and Fish is INR 240. Whole wheat and gluten free rotis are between 115/- to 130/- per pack.

Gluten Free Poori 115/- Per Packet

Gluten Free Chapati 130/- Per Packet

Log on to : http://www.someyskitchen.com/ 

For purchase available at Big Basket, Nature’s Basket, Star Bazaar and Big Bazaar (Gen Next Stores) across Mumbai, Pune and Bangalore...

Somey's Breads come in a vacuum sealed pack. Once opened it has to be consumed with in two days. Every layer of semi-cooked chapati or poori is neatly packed with plastic sheets.

Gluten Free Poori Served with Aloo Curry and Mint Coconut Chutney...

Gluten Free Tofu Wraps

We can alter this tofu wraps according to our preference by adding corn, shredded chicken, sausages or cauliflower depends on what ever you have on hand and ready to use in a wrap. 

Ingredients:

200 Grams Tofu or Paneer

2 Deseeded and Sliced Tomatoes

3 Bell Peppers Deseeded and Sliced

3 Onion Peeled and Sliced

1 Tbsp Chilly Powder

1 Tbsp Curry Powder

1 Tbsp Garam Masala

1 Bunch Lettuce Leaves

1 Pack Gluten Free Rotis

Oil as required

Salt as per taste...

Ingredients For Honey Chilly Mayo Sauce:
1 Tbsp Mayo
1 Tbsp Honey
1 Tbsp Chilly Tomato Ketchup
1 Tsp Paprika

Method:

Chop tofu into bite size cubes. Heat a pan on medium flame, add 3 tbsp oil.

Once the oil reaches temperature add the tofu along with 1/2 tsp chilly powder, garam masala and curry powder toss to coat, sprinkle salt and add a splash of water allow the masalas and tofu to cook.

Cover and cook the tofu until moisture evaporates toss to coat once and reserve on a plate.

Using the same pan heat 1 tbsp oil add the bell pepper, onions, and other half of the masalas chilly powder, curry powder and garam masala along with salt toss to coat.

Add water stir and cover. Cook the veggies on medium flame until excess moisture evaporates completely, reserve the cooked veggies on a plate.

Combine mayo, honey , ketchup and paprika togeather reserve....use this sauce for all your wraps its a versatile sauce.

Heat a tawa on medium flame fry the roti for a minute on each side we can use butter or oil to fry the roti.

Start Preparing the Wraps:
In a plate place the roti, arrange the lettuce leaves, start layering with tomatoes, followed by the capsicum masala, tofu pieces and finally drizzle the honey chilly sauce and serve. These crunchy and healthy wrap pair perfectly with ice tea or lemon soda...Enjoy😀