How to make Mango, Cucumber and Rice Salad -
A delicious summery salad – must make during mango season.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ripe mangoes (पके हुए आम), Cucumbers (खीरे)
Cuisine : Indian
Course : Salads
For more recipes related to Mango, Cucumber and Rice Salad checkout Mango Sasam, Mango and Crumbled Cheese Salad. You can also find more Salads recipes like Boondi Salad Corn And Bean Twosome Grilled Vegetable Salad With Honey Mustard And Chi Gulmarg Salad
Mango, Cucumber and Rice Salad Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Mango, Cucumber and Rice Salad Recipe
Ripe mangoes 2 medium
Cucumbers peeled 2 medium
Basmati rice 1 cup
Spring onion greens and whites 1 tablespoon
Sesame oil (til oil) 1 tablespoon
Fresh red chillies 2-3
White sesame seeds 1 teaspoon + for sprinkling
Ginger grated 1 tablespoon
Fresh coriander sprigs 3-4
Salt to taste
Lemon juice 1 teaspoon
Rice wine vinegar 1 teaspoon
Sugar a pinch
Method
Step 1
Peel mangoes and cut into cubes. Transfer into a bowl
Step 2
Roughly chop cucumbers and add to the same bowl.
Step 3
Add spring onion and mix well.
Step 4
Finely chop chillies
Step 5
To make dressing, heat sesame oil in a non-stick pan, add sesame seeds, chillies and ginger and sauté.
Step 6
Add rice and some grated ginger to the bowl.
Step 7
Roughly chop coriander and add to the bowl along with salt, lemon juice, vinegar, sugar and mix well. Pour tempering over the rice and mix well.
Step 8
Serve immediately garnished with coriander and red chillies and sprinkle sesame seeds.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
