Life being is Bangalore is always alluring…..from climate to food….from places to brand shopping….life is crazy here…..and come any seasons you have rains here….just soaking to the rhythm of the drizzle when sun is still on and cool breeze making your cheeks blush is what makes Bangalore climate special…..While going from place to place…I love watching people….here in Bangalore whenever I go out…I watch people walking slowly….with ear phones playing there hot favourite numbers by soaking themselves in rain and sun….everyone is busy in there own web of thinking….and everyone with a unique style of dressing….may be because Bangalore being Fashion Capital of India. Bangalore being called Silicon Valley to Pub Capital to Garden City……hmmm there is so much Bangalore has to offer….. As rains being an integral part of Bangalore……I tried to capture some shots through my camera…which I was planning to do from so long…..so here are some shorts and while doing so…I captured the picture of a lady who sells flowers by sitting on the road opposite to my house…..As jasmines and mangoes are one of my two favourite things I thought of posting this picture too…. Now coming to the recipe….this being one of my favourite as it is easy, gets ready in no time, perfect lunch box recipe and can be made using leftover rice also…. isn’t it great? Grated raw mango and grated carrots give awesome flavour to the recipe…..try it!
Recipe Source: Mahanandi
- 2 cups cooked Rice
- ¾ cup grated raw Mango
- ¼ cup grated Carrot’s
- ¼ tbsp. Turmeric powder
- 5-6 Green Chillies, slit length-wise
- 2-3 tbsp. Peanuts
- ½ tbsp. Mustard seeds
- 1 tbsp. Jeera/Cumin seeds
- 1 tbsp. Urad dal
- 1 tbsp. Chana dal
- 3-4 dry Red chillies
- 10-12 fresh Curry leaves
- In a heavy bottom skillet, add oil and add one by one the ingredients listed under tempering.
- When curry leaves start to change colour, add green chillies and peanuts. Fry for 2-3 minutes and add turmeric powder.
- Now add grated raw mango and grated carrots. Fry on low flame for 1-2 minutes. Add cooked rice and salt. Mix gently and cook covered for 1-2 minutes and turn off the flame.
- Serve hot with papad or potato chips.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
NOTE: Adjust salt if you have cooked rice with salt. Try not to but grated raw mango and carrots as this may change the taste of the recipe.