Lemon Rice

                        Lemon Rice is a South Indian Speciality. As the name suggests, the main flavor in this dish is lemon juice. Check the recipe below.

Ingredients:

• Cooked Rice 2 cups
• Lemon juice 2 tbsp.
• Mustard seeds
• Oil
• Salt to taste
• Curry Leaves 14 - 15 leaves
• Cashewnuts 2 tbsp.
• Turmeric Powder
• Asafetida a pinch
• Urad dal 1 tsp
• Chana dal 1 tsp
• Peanuts 1 tbsp
• Dry Red Chilies 4 -5
• Green Chili 1 finely chopped
• Coriander leaves finely chopped

Method:

• Mix lemon juice & salt to taste with the cooked rice. Mix it with a fork very gently.
• Heat a pan with 1 tbsp. oil.
• Add mustard seeds to it. When they splutter, add chana dal, urad dal, peanuts & cashewnuts. Sauté till the lentils turn golden in color.
• Then add dry red chilies, finely chopped green chilies, curry leaves, asafetida & turmeric powder. Sauté for few seconds. You will smell a wonderful aroma from this tadka.
• Now add the lemon infused rice to it. Immediately switch off the flame. Just give it a gentle mix so that the tadka gets well incorporated with the rice.
• Garnish it with coriander leaves.
• Serve hot with papadums !

Tips:

• Don't heat the lemon rice once done. It otherwise tends to turn bitter.
• You can also add ginger in the tadka along with the lentils. Its your choice. I like it this way.

Related Recipes:

• Cauliflower Pickle / Gobi Achar
• Baingan Raita
• Fermented Idlis
• Veg Biryani
• Veg Pulao
• Punjabi Samosas
• Ragda Patties
• Cabbage Kofta Curry
• Chili Paneer
• Jal jeera
• Mishti Doi
• Chicken Biryani Type 1

 

Hara Bhara Kebab

                         As the name suggests, Hara Bhara Kebab is a potato cutlet loaded with lots of green veggies. These green veggies can be of your choice. Green Veggies are really good for your health. So this is a really good option. I have shared my version of hara bhara kebab recipe below. Try it out !!

Ingredients:

• Potatoes 2 medium - Boiled, Peeled & mashed
• Spinach Leaves 2 cups
• Peas 1 cup - Boiled & mashed
• Green Chili - Ginger Crush 2 tbsp.
• Salt to taste
• Roasted Cumin seeds powder 1 tsp
• Garam Masala 1 tsp
• Lots of Coriander leaves chopped finely
• Mint leaves few finely chopped
• Paneer grated 1/3 cup
• Oil
• Roasted peanut powder 1/4 cup
• Semolina / Bread crumbs.

Method:

• Put washed spinach leaves in boiling water for 4 minutes. Then remove them in ice water. After a couple of minutes, remove the spinach leaves & squeeze them to remove all the water. Place them on a napkin to remove any moisture from it. Later chop them finely.
• In a mixing bowl, place all the other ingredients - mashed potatoes, grated paneer, mashed peas, chopped spinach leaves, green chili - ginger crush, coriander leaves, mint leaves, roasted peanut powder, salt to taste, roasted cumin seeds powder and garam masala. Mix everything properly.
• Make small round balls from the mixture. Flatten them a bit to form a patties shape. Dust each patty in semolina or bread crumbs.
• Now heat a skillet & drizzle some oil over it. Roast each patty in it until browned from both sides. You can also deep fry them if you wish.

Tips:

• You can definitely deep fry the cutlets if you wish to. But I like it this healthy way. :)
• Use semolina or bread crumbs for coating the cutlets before frying.

Related Recipes:

• Aloo Mutter Cutlets
• Healthy Red Veg Cutlets
• Cabbage Pakodas
• Kothimbir Vadi
• Sprouted Green Gram Dosa
• Bhel (Sukhi / Dry)
• Minty Curd Dip
• Gobi Achar / Cauliflower Pickle
• Chana Masala Kathi Roll
• Chicken Kheema Kebab
• Kali Mirch Murgh Kebab
• Disco Egg Fry

 

Mysore Masala Dosa

               Mysore Masala Dosa is one more South Indian Delicacy. Its one of the type of dosas. The dosa varieties have increased a lot now. Mysore Masala Dosa is one of the popular recipes. Sharing the same today.

Ingredients:

Dosa Batter

• Urad Dal 1 cup
• Idli Rava 2.5 cups
• Fenugreek seeds 1/2 tsp
• Salt to Taste
• Poha 1 tbsp.
• Oil 1/4 cup

Red Chutney

• Dry Red Chilies 8 - 10
• Garlic 3 medium size
• Salt to taste
• Roasted Cumin seed powder 1/2 tsp
• Lemon juice 1 tsp
• Roasted Chana Dal 2 tbsp.

Aloo Sabzi

• Boiled Potato 3 large
• Oil 1 tbsp
• Mustard seeds 1/2 tsp
• Green Chilies 3
• Onion 1 medium chopped in thin long pieces
• Asafetida a pinch
• turmeric powder 1/3 tsp

Mysore Sabzi

• Onion 1 medium chopped finely
• Capsicum 1/2 chopped finely
• Tomato 1 finely chopped
• Beetroot finely chopped 1 tbsp.
• Red Chili Powder 1 tsp
• Green Chili 1 finely chopped
• Salt to taste

Other ingredients

• Oil
• Chaat Masala
• Cheese

Method:

Dosa Batter

• Soak urad dal along with fenugreek seeds & poha for 4 - 6 hours.
• Soak idli rava separately for 4 - 6 hours.
• After 4 - 6 hours, drain off the excess water from urad dal mixture. Don't throw away the water. Use it while grinding. Grind it to a coarse paste. Remove in a large bowl.
• Squeeze out excess water from idli rava & mix it with ground urad dal mixture paste.
• Add salt to taste to the batter. Add water if necessary to make it dosa batter like consistency. Mix well.
• Leave it for fermenting for around 10 - 12 hours or until fermented.
• Once the batter is fermented, add oil to it.

Red Chutney

• Remove seeds from dry red chilies & soak them in water for an hour so.
• Grind the chilies along with garlic cloves, roasted cumin seed powder, salt to taste & roasted chana dal. Grind it to a smooth paste. Add little by little water while grinding to make a smooth paste. Make it a spreading consistency.
• Add lemon juice to it.
• Mix well.
• Set aside.

Aloo Sabzi

• Heat oil.
• Add mustard seeds. When they splutter, add chopped green chilies, asafetida, onion & turmeric powder.
• Saute onion for 2 - 3 minutes.
• Then add boiled, peeled & mashed potatoes.
• Add salt to taste.
• Mix well. Set aside

Mysore Dosa Sabzi

• Heat oil
• Add finely chopped green chilies, finely chopped onions & finely chopped capsicum.
• Saute for 7 - 8 minutes until onions turns golden in color.
• Add tomatoes & red chili powder. Mix.
• Cover & cook for 5 - 6 minutes.
• Add the previously made aloo sabzi to it.
• Mix well.
• Mash it with a potato masher.
• Check for salt & add accordingly (Aloo sabzi contains salt).
• Set aside

Mysore Masala Dosa

• Heat a dosa tawa.
• Add a ladleful of batter on the tawa.
• Spread it in circular motion from center to edge of the tawa to form a thin circle of dosa.
• Add a spoonful of red chutney over it. Spread it on the dosa.
• Add a spoonful of Mysore dosa sabzi over it. Spread it over the dosa.
• Drizzle few drops of oil over it.
• Sprinkle some chaat masala & grated cheese (Optional) over it.
• When the dosa is cooked, remove it a serving plate
• Serve hot with sambhar !!

Step by Step Pictorial Presentation (Dosa Assembling):

Pour dosa batter on a hot tawa.

Spread it evenly into a thin circle over the tawa.

Pour some red chutney over it

Spread it evenly over it.

Spread the mysore dosa sabzi over it.

Add some grated cheese over it if you wish

 

Orange Barfi

                    Its Raksha Bandhan tomorrow. On this day, a sister day ties a rakhi on his brother's wrist. Its basically, so that the brothers will protect their sisters in all circumstances. Its been years I have tied rakhi on my brother's wrist. The day I moved to Netherlands, I have missed all the Indian festivals here. The best fun of celebrating festivals is in India itself with family & friends.

                   On this auspicious day, I made Orange barfi. Try it today & enjoy it with your loved ones.

Ingredients:

• Ricotta Cheese 500 gms
• Orange juice (along with its pulp) 2 cup
• Orange zest 2 tsp
• Sugar 2 & 1/2 tbsp.
• Milk powder 3 tbsp.
• Cardamom powder 1/4 tsp
• Saffron strands few
• Almonds & Pistachios chopped 2 tbsp.

Method:

• Heat a non stick pan.
• Add to it ricotta cheese. It will get creamy first & then after around 15 minutes it will start to dry out.
• Now add orange juice to it little by little. (Don't add orange juice in one go). Keep stirring continuously.
• The mixture will again get creamy but when you let it cook, it will dry out after sometime.
• Add to it sugar (if needed), milk powder, cardamom powder, saffron strands & half of almonds - pistachios chopped mixture.
• Stir well.
• When all the moisture has evaporated from it, Remove it in a greased plate. Set it uniformly in the plate. Garnish with the remaining almonds - pistachios chopped mixture.
• Let it refrigerate for 2 hours.
• Then cut the set mixture in square shapes.
• Your Orange barfi is ready.

Tips:

• If you don't have ricotta cheese, use mawa. It will definitely save your little time.
• Don't add orange juice in one go. Add little by little at a time.
• Keep stirring occasionally.
• The quantity of sugar can be increased or decreased based on your taste.

 

Sprouted Green Gram (Moong) Dosa

                   Sprouted Moong Dosa is one of the healthiest breakfast for one & all. The dosa is made using sprouted green gram (Moong). Its super healthy. You can also serve it to your kids in their tiffins. They will love it. 
 

 


Ingredients:

• Green Gram 1 cup
• Green Chilies 2 -3
• Curry leaves few
• Coriander leaves
• Cumin Seeds 1/2 tsp
• Ginger 1/2 inch
• Salt to taste
• Rice Flour 2 tbsp.
• Water as needed
• Oil

Method:

• Wash & Soak green gram in enough water for 5 - 6 hours.
• Later remove all the water from soaked green gram. Cover the drained green gram & let it rest for around 8 - 10 hours for sprouting.   
• Once green gram sprouts, grind it along with green chilies, coriander leaves, curry leaves, ginger, cumin seeds, salt to taste & little water. Grind it coarsely.
• Remove in a bowl. Add to it rice flour. Mix well. Add little water if needed to make dosa batter like consistency.
• Leave it on kitchen platform for 4 hours to ferment.
• Heat a tawa. Brush little oil over the tawa.
• Pour a ladle of green gram dosa batter over the tawa. Spread the batter with the back of spoon in circular motion to make a thin dosa.
• Cook for few seconds & flip it over & cook other side as well.
• Remove in a serving plate & serve hot with coconut chutney

Tips:

• You can use split green gram dal instead of whole green gram.
• You can also add oats instead of rice flour making it more healthy.

 
Step by Step Picture Presentation:
 
 

Grind Sprouted Green gram, green chilies, cumin seeds,
 ginger, coriander leaves & salt.
Add little water just to help grinding.

 





Add water just enough to make its dosa batter like consistency. Add rice flour. Mix.

 

 
 
 
 




Create a dosa on a pan.

 
 
 



Dosa is ready.

 

Related Recipes:

• Fermented Idlis
• Masala Dosa
• Aloo Sabzi for Masala Dosa
• Mini Uttappam Platter
• Spinach Aloo Paratha
• Chana Masala Kathi Roll
• Veg Sizzlers - My Style
• Veggie Casserole
• Cabbage Kofta Curry
• Pizza Coins
• Khasta Kachori
• Veg Pulao
• Quick Jeera Rice
• Veg Stuffed Omlette
• Mango Moong Dal Halwa

 

Gobi Achar / Cauliflower Pickle

                   How about making a pickle at home all by yourself. The recipe which I am sharing needs a very few ingredients which are always at your place. No extraordinary ingredients needed. & the best part of this pickle its home made so no added preservatives to it unlike the store bought ones. Also its prepared in just 5 - 10 minutes time. So what are we waiting for ?? Lets get started with the recipe.

Ingredients:

• Cauliflower cut into very small florets - 1 cup
• Red Chili Powder 1 tbsp.
• Salt to taste
• Lemon juice 1 & 1/2 tsp
• Oil 1 tsp
• Mustard seeds 1/2 tsp
• Asafetida a pinch

Method:

• Add salt, red chili powder & lemon juice to cauliflower florets. Set aside.
• Heat oil. Add mustard seeds. When they crackle, add asafetida. Switch off heat. Let this tadka cool down completely. Later add it to the cauliflower.
• Home made Achar is ready !
• Refrigerate the achar for 4 hours.

Tips:

• Don't add hot tadka to the cauliflower. The achar tends to become bitter then. Let the tadka cool down completely before you add it to the cauliflower.
• You can also add Carrots to this pickle.