Indulge in a culinary celebration this Mother's Day with Chef Varun's special recipe: Roasted Raw Mango Rice!!!!
Roasted Raw Mango Rice infused with a delightful South Indian touch. Its key benefit lies in the raw mango, rich in vitamin C, aiding immunity and promoting healthy skin.
Ingredients :
1 - Raw Mango
Oil (For Greasing)
1 tsp - Peanut Oil
1 tsp - Bengal Gram
1 tsp - Split Black Gram
1 tsp - Mustard Seed
2-3 - Dried Red Chillies
1 tsp - Cumin Seeds
10-12 - Curry Leaves
2-3 cups - Parboiled Rice
½ cup - Corn Kernels (Steamed)
1 tsp - Red Chilli Powder
Salt ( As per required)
Add Roasted Raw Mango Pulp To The Rice
Roasted Raw Mango Rice infused with a delightful South Indian touch. Its key benefit lies in the raw mango, rich in vitamin C, aiding immunity and promoting healthy skin.
Ingredients :
1 - Raw Mango
Oil (For Greasing)
1 tsp - Peanut Oil
1 tsp - Bengal Gram
1 tsp - Split Black Gram
1 tsp - Mustard Seed
2-3 - Dried Red Chillies
1 tsp - Cumin Seeds
10-12 - Curry Leaves
2-3 cups - Parboiled Rice
½ cup - Corn Kernels (Steamed)
1 tsp - Red Chilli Powder
Salt ( As per required)
Add Roasted Raw Mango Pulp To The Rice
Category
🛠️
LifestyleTranscript
00:00A recurring question that gets popped to me is what is my favourite food?
00:08The answer is very simple, anything that my mom makes is my favourite.
00:13Well, she in our homes makes a lot of rice preparations.
00:16Today is the time to reverse the table and make something for her instead.
00:20I'm making Roasted Raw Mango Rice.
00:23And for this, it's going to be extremely memorable because I have Thin Kitchen
00:27as my cooking companion and this also happens to be her favourite.
00:31On that note, this is me the Bombay Chef Varun Inamdar.
00:33Let's begin Roasted Raw Mango Rice.
00:43Well, just for the initiated, the taste and flavour of this recipe is going to be
00:47very typically South Indian and for that, first things first,
00:50is to roast a raw mango and for this, I'm going to use my Master Class Non-Stick Baking Tray.
00:55The Master Class Non-Stick Baking Tray is made from heavy-duty commercial 1mm Steel.
01:00And its double non-stick coating is suitable not just for baking
01:04but also for general roasting and grilling.
01:07Let's begin with processing our raw mango.
01:09First things first, give it a couple of gashes like so.
01:14Then, we apply a little bit of oil.
01:18And place this on our Master Class Non-Stick Baking Tray.
01:23Let's roast the raw mango at 220°C for 20 minutes.
01:33The raw mango is getting roasted and while that's happening,
01:35let's quickly move on to making our rice and for that,
01:38I'm going to use my Master Class Wok.
01:41This Master Class Induction Safe Non-Stick Ceramic Eco-Wok
01:45is finished with a high-performance ceramic non-stick coating.
01:49So in this case, you don't need to use as much oil to cook.
01:52Also, the heavy-duty riveted handle makes the wok easier to handle on the hob.
01:57It has a stainless steel iron base,
02:00so you can use it with a variety of heat sources including induction.
02:04Let's begin with Peanut Oil.
02:09Before the oil begins to heat, let's add in Chana Dal.
02:13And along with this, Urad Dal.
02:15The whole idea is to brown this before adding the rest of the ingredients.
02:19Let's add in Black Mustard Seeds.
02:22Once these begin to splutter, I'm going to add in Dried Red Chillies.
02:27Let's add in Cumin Seeds.
02:30And along with this, lots of Curry Leaves.
02:39To this, let's add in Parboiled Rice.
02:42Rice which has been steamed almost 95% and then you cool it down completely.
02:47A couple of more ingredients for colour and flavour,
02:50American Corn which is steamed.
02:53Along with this, a touch of Red Chilli Powder.
02:56Again, for colour and flavour.
02:57Lastly, Salt as required.
03:00If you've added salt while parboiling the rice, ensure you use it with caution.
03:05A quick stir-fry on high flame.
03:09A quick few tosses and with this, your rice is almost done and ready.
03:13Well, I use the word almost for a simple reason,
03:15because our hero ingredient, if you remember, is still in the oven.
03:19And that is our Roasted Mango, let's bring it out.
03:27Our Roasted Mango is done and ready.
03:30Let's transfer this on a plate.
03:32For which I'm using Joseph Joseph Tongs.
03:34Well, much like a chef's knife, a well-designed tong is extremely important in a kitchen.
03:39Because this ensures precision, control and that touch of elegance,
03:43which is required in every culinary creation.
03:47These are made from stainless steel with silicon tips.
03:50And are gently spring loaded.
03:53And the silicon tips are ideal for use with non-stick cookware.
03:56And are heat resistant up to 270°C or 520°F.
04:02Once our Roasted Raw Mango has come down to room temperature,
04:06we carefully remove the skin and scoop out the pulp.
04:11Scoop out as much pulp as you can.
04:15Time to add this pulp to the rice.
04:18Let's turn the flame on again.
04:20And on high flame, let's add in the pulp and a couple of tosses.
04:36Well, a couple more tosses.
04:39Without breaking the grains of rice and with this, of course the flame.
04:43With this, ladies and gentlemen, Roasted Raw Mango Rice is done and ready.
04:47Make this for breakfast, make this for lunch, make this for dinner.
04:50Go all out and help your mothers smile a little.
04:53Elevate your kitchen game with their top-notch international kitchenware,
04:57available on thinkitchen.in.
04:59Do check out the link given in the description box below.
05:04And before I sign out,
05:05Happy Mother's Day to all the wonderful, beautiful looking mothers across the globe.
05:10Bye for now.