My blog turned five! Yes, it's true, I am pinching myself as well because it doesn't feel like it. Well, maybe because the last couple of years have been more sporadic partly because of this little guy who keeps us on our toes. :)
(running towards me to grab the camera)
I have learned so much in the five years. Here's my take of the last 5 years.
1. Experimentation - I've experimented with new cuisines, sometimes only once. I looked through my blog and there are many different recipes I made for an event, but never made them again.
2. New Ingredients - Not only new cuisines, we have adapted new ingredients which are now part of our regular diet. Quinoa, for example, is one of them.
3. Simplicity - One pot meals have been my favorite. And now as Little A tries new things, it's more important than ever.
4. Taking it easy - this was not an easy lesson, but I have learned how to take it easy when I need to. This blog gives me a lot of joy and I intend to keep blogging without stressing too much.
5. Last, but the most important are all of you, who come here even when I am slacking and encourage me. I have made friends, exchanged pictures, and now talk about babies and more with other food bloggers. So friends Thank You!
I started the blog thinking about mangoes, so here is a mango recipe to celebrate the milestone. This is my MIL's mango rice recipe. When she mentioned it, I salivated, almost. I have heard about it so much, I really wanted to try it. Now I know why it's a big hit with everyone.
2 cups cooked white rice (it shouldn't be mushy)
1 cup raw green mango (grated)
handful of cashews (roasted)
salt to taste
2 tbspoon oil
3/4 tspoon mustard seeds
1 tspoon chana dal/urad dal
2-3 dry red chillies
pinch of asafoetida
5-6 curry leaves - torn
1/2 tspoon grated ginger
Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add the chana/urad dal. Then add the red chillis, grated ginger, curry leaves, ginger, and asafoetida. Saute for a minute. Then add the grated mango and cook it for a few minutes Add a few drops of water if needed. Add the roasted cashewnuts, turn off heat and keep aside.
Once it cools a little bit, add the rice and adjust salt to taste.
Serve hot with raita.