Kakarakaya Karam Recipe / Bitter Gourd Kaaram Recipe / Andhra Style Bitter Gourd Kaaram

 

Kakarakaya Karam

Ingredients

Sliced bitter gourd - 1 cup

( pour some oil in a pan and deep fry the bitter gourd till crisp and keep it aside. Remove 2 tsp separated to mix it at the last into the kakarakaya kaaram)

Red chilly powder - 2 tsp

Jaggery - 1/4 tsp

Salt to taste

Garlic - 4

Tamarind - a small piece

Tempering

Oil as needed

Urad dal - 2 tsp

Peanuts - a handful

Curry leaves few

Coriander seeds - 1/2 tsp

Jeera - 1/4 tsp

Coconut - 1 tbsp

( Heat oil in a pan i used the same oil which I fried the bitter gourd, temper it above ingredients. Remove 1 tsp separately to mix it into the kaaram later.)

Method

Take a mixi jar add add the tempering ( save 1tsp to mix it into the kaaram at the end) and grind to a coarse powder.

Add the fried bitter gourd, garlic, red chilly powder , tamarind, salt and jaggery and pulse till combined.

Transfer into a powder add the saved tempering and fried bitter gourd and give a mix.

Store this mixture in a clean jar and kelp it in the refrigerator.

Mix this into hot rice with a drop of ghee and enjoy!

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Raw Mango Rasam Recipe / Mango Charu Recipe / Mavinakayi Saaru Recipe / Mangai Rasam Recipe / Viral Mango Rasam Recipe

 

Raw Mango Rasam 

Tempering ingredients

Oil - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 1/4 tsp

Red chilly - 1

Few curry leaves 

Hing - 1/4 tsp

Turmeric powder - 1/8 tsp

( Heat oil in a pan temper it with above ingredients))

Other ingredients

Raw mango - 1/2

( pour some water into a pressure cooker add the mangoes and cook till soft. Once cool remove the skin and scoop out the pulp and mash it well. Make sure your mango is sour.)

Salt to taste

Chopped onions - a handful

Chopped coriander leaves - 1 tbsp

Water as needed

Rasam powder - 1/4 tsp ( optional)

Ingredients crushed to a coarse mixture

Jeera/ Cumin seeds - 1 tsp

Black pepper - 1 tsp ( heaped)

Green chilies - 2

Garlic - 2

( Using a mortar and pestle crush the ingredients)

Mango Saaru

Method

Take a bowl add the mango pulp, onion, coriander leaves, crushed ingredients, rasam powder if adding , salt and add water as needed.

Pour the hot tempering into the mango rasam and mix well.

Enjoy with plain rice.

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Mango Sticky Rice Rolls Recipe / Thai Mango Sticky Rice Summer Rolls Recipe / Coconut Sticky Rice Rolls With Mango Recipe / Rice Papper Rolls Recipe

 

Mango Sticky Rice Rolls

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice

Other ingredients

Fried crispy yellow moongh or toasted sesame seeds

Sliced ripe mango

Thick salted coconut milk sauce

Rice papers as needed

Thai Mango Sticky Rice Rolls

Assembling

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate sprinkle some sesame seeds in the middle, arrange the sliced mangoes on top lastly add the rice on top.

Now slowly roll it up tightly and fold the sides as we do for spring rolls,

Drizzle the coconut sauce on top and enjoy!

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Mango Lachha Paratha Recipe / Aam Ka Paratha Recipe / Ripe Mango Paratha Recipe / Paratha Recipes / Ripe Mango Lachha Paratha Recipe / Mango Paratha Recipe

 

Mango Lachha Paratha

Ingredients for the dough

Wheat flour - 1 cup heaped

Ripe mango pure - 1/4 cup

Salt to taste

Sugar - 1/4 tsp

Oil -1 tsp

Warm water as needed to make the dough

( Take wheat flour, mango pulp , oil, sugar and salt in a bowl, pour warm water little by little if needed and form a soft dough. Divide the dough into equal size balls )

Ingredients to sprinkle on paratha

Kashmiri red chilly powder as needed

Jeera powder as needed

Turmeric powder as needed

Kastoori methi as needed

Kalonji seeds few

Oil - 2 tbsp

Other ingredients

Oil as needed to cook the paratha

Method

Dust the board with some flour and roll out a ball of dough into a thin paratha.

Brush some oil on top and sprinkle some red chilly powder, jeera powder, turmeric powder , few kalonji seeds and crushed kastoori methi evenly.

Using your fingers spread the masala powders evenly on the paratha.

Dust some flour on top and from one corner start to pleat the dough till you reach the end.

Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.

Dust the coil with flour and gently roll it out to a semi thick paratha. Do not give pressure while rolling.

Heat a tawa cook the paratha both sides till crisp, flaky and brown by adding oil around.

Enjoy these paratha with pickle or curd.

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