Tangy Mango Rice


1 cup basmati rice
1 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Red chilli
6-7 Kadhi patta
1 Tea spoon chana dal
1 Tea spoon udad dal
1 Table spoon mungfali ke dane
1 Onion
1.5 Table spoon of grated raw mango (kairi)
1/2 Tea spoon haldi
Salt to taste


Wash the rice, drain water and keep aside for half an hour.
Boil water and add rice.
When nearly cooked drain the extra water.
Cover and allow to cook.
Now keep it aside to cool down.
Chop the onion into thin longitudinal slices.
Heat oil in a pan.
Add rai,  hing, chana dal, udad dal, mungfali, kadhipatta and sabut lal mirch.
Add chopped onions and fry till they are soft. Switch off the flame.
Mix haldi and salt in rice.
Add the tadka to it and mix well.
Enjoy this flavourful tangy rice in hot summers!


Gola Bhat


For Rice

1 cup rice
1 tablespoon oil
1 teaspoon jeera
1/4 teaspoon hing
1/2 teaspoon haldi
Salt to taste

For Gola

1.5 cup besan (preferable coarse)
1/2 teaspoon haldi
1 teaspoon lal mirch
2 tablespoon oil
1 teaspoon ajwain
Pinch of hing
Salt to taste

For tadka

4 tablespoon oil
2 tablespoon rai
1/4 teaspoon hing


Wash the rice and keep aside for 30 minutes.
Heat oil in a pan.
Add jeera, hing, rice, haldi and salt.
Mix well and pour warm water for cooking the rice.
Cover and keep on low flame.

In a bowl, mix all the ingredients of gola.
Add very little water and make a dough with light fingers. Do not press the dough.
Lightly make small balls and flatten gently.
Open the lid of rice and place them evenly on the rice.
Again cover the lid and let the gola cook along with rice.

For tadka, heat oil and add rai and hing.

Serve rice and top it with gola in a plate.
Put a tablespoon of sizzling tadka on it.
Crush the gola and mix with rice.
Enjoy with chaas!

A yummy dish from the state of Maharashtra, India.



1 Cup basmati rice washed, drained and kept aside for 10-15 mins
4-5 onions
2 table spoons  oil
1/2 inch piece tej patta
1/2 tsp rai
1/2 tsp jeera
Pinch  hing
1/2 tsp haldi
1/2 tsp lal mirch
1 tsp dhania powder
1/2 tsp garam masala (maharashtrian type) optional
Salt to taste


Cut onions into 4 pieces (if they are small then 2 pieces)
Heat oil and add rai, jeera and tej patta
Add onions and fry a little
Add haldi, mirch, hing, dhania powder and garam masala
Add rice and salt and fry for a minute.
Pour hot water,keep on low flame till cooked.
Garnish with hara dhania and grated coconut.


Dodke Bhat


1 Cup rice (wash and drain one hour before preparing)
2 Cups of chopped taroi (ribbed gourd)
1 Table spoon oil
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1Tea spoon dhania powder
Pinch of hing
1 Tea spoon maharashtrian garam masala (optional)
1/2 Tea spoon sugar (optional)
Salt to taste
2 Tea spoons adrak, mirchi, lahsun paste (optional)
1/2 Tea spoon rai
1/2 Spoon jeera
1/2 Inch piece of tej patta
1Table spoon finely chopped hara dhania
1 Table spoon grated coconut


Heat oil in a pan
Add rai, jeera, hing and tej patta
Add taroi, Haldi, mirch,dhania powder,garam masala
Add rice,sugar, salt and adrak mirchi lahsun paste
Mix well
Pour hot water
Cook till the rice is done
Garnish with hara dhania and coconut
Serve with raita or curd