Mother's Day Special Recipe: Roasted Raw Mango Rice | Quick & Easy Raw Mango Rice | Chef Varun - video Dailymotion

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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

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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.

Mother's Day Special Recipe: Roasted Raw Mango Rice | Quick & Easy Raw Mango Rice | Chef Varun

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