Lemon Rice south Indian dish.

serves 4 to 6                                                                                                                                     .Ingredient
  Rice:

• 1 cup rice
• 2 tablespoons oil
• 1 3/4 cup water
• 1/2 teaspoon salt

Seasoning:

• 2 tablespoons oil
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 2 red whole red chili
• 1 green chili sliced in four long way
• 12 to 15 fresh curry leaves
• 2 tablespoons chana dal, pre-soaked in water for at least half an hour
• 1/4 cup unsalted roasted peanuts
• 1 teaspoon salt adjust to taste
• 1/4 cup lemon juice

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing The Seasoning:

1. Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
2. Take out the peanuts from oil and use the same oil for rest of the seasoning.
3. Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
4. Add the chana dal, stir-fry for about a minute.
5. Add turmeric and mix it well.
6. Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
7. Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!

Bisi bele Bath

serves 4 persons.                                                                                          ingredients 

To roast & Grind

Methi seeds, 1 teaspoon

Cumin seeds, 1 teaspoon

Peppercorn, 7-8 nos

Coriander seeds, 1 tablespoon

Red chillies, 3-4 nos

Cinnamon stick, 1 small piece

Cloves, 3- 4 nos

Cardamom, 3 nos 

Poppy seeds/kasa kasa, 1 teaspoon

Grated coconut, 2 tablespoon

To temper

Oil, 2 teaspoons

Ghee, 2 teaspoons

Mustard seeds, 1/2 teaspoon

Cumin seeds, 1/2 teaspoon

Red chillies, 2 nos.

Curry leaves, 2 sprigs

Asafoetida,a pinch

Other ingredients

Rice, 1 1/2 cup

Toor dhal, 3/4 cup

Mixed Vegetables, 3 cups (3 carrots, 2 potatoes, 12-15 beans) 

Capsicum/Bell pepper, 1/2

Pearl onions, 8-10 nos.

Tomatoes, 1 no.

Tamarind, a lemon ball size

Chilli powder, 1 teaspoon

Coriander powder, 1 teaspoon

Turmeric Powder,1/4 teaspoon

Sambhar powder, 1 teaspoon

Salt to taste

How it is made?

1. Soak rice and toor dhal separately for at least 30 minutes.
2. Then take all the ingredients listed under ' to roast & grind' and roast them and let them cool and grind them to powder.
3. Soak the tamarind and extract the juice. Keep it aside.
4. Pressure cook the dhal till its half done and set them aside.
5. In a pressure cooker, heat oil+ghee, add mustard seeds, cumin seeds and when they crack, add red chillies, curry leaves and asafoetida and fry them for a minute.
6. Then add onions and fry till they turn lightly golden brown. Then add bell pepper,tomatoes and fry for a minute, then add sambar powder, chilli powder, coriander powder, turmeric powder and mix well and saute for a minute. 
7. To this add the vegetables mix well and cook for 2-3 minutes.
8. Then add around 8 cups of water and bring it to boil.
9. To this add the half cooked dhal, rice and mix well,  then add the tamarind extract and mix well. Then add the ground masala, required salt and mix well and close the lid and pressure cook it for 1-2 whistles.
10. Then wait till the pressure releases and then stir well and serve it warm.
    Notes:
11. You can add any vegetables of your choice. I have added carrots, beans and potatoes.
12. Since the vegetables are being pressure cooked, I cut them in big chunks.
13. The amount of water added depends on the quality of your rice and dhal and also the consistency of rice you require. If you like the rice to be less mushy, reduce the water. So adjust it accordingly.

Bread Pizza

You will Need

• Few Bread slices
• Few chopped vegetables
• Mozerella Cheese
• Pizza or Tomato Sauce
• Few Oilves
• Olive Oil
• Italian Seasoning (Oregano preferably)
• Chilli flakes

How to
1.Brush olive oil on the baking tray and on the bread slices lightly.
2.Spread the sauce on one side of the bread and spread some vegetables and Olives.
3.Sprinkle italian seasoning,chilli flakes and shred the cheese on top.
4.Bake for 7-9 minutes until the bread become crisp or until the cheese melts.


Notes

• You can choose your own toppings like onion,tomato,capsicum,corn etc.
• Season according to your taste.

Handvo/Vegetable Cake

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4

Ingredients
1 cup rice flour
                                      1 cup besan
1 cup rava/suji
2 cup curd
1 cup finely chopped onions
½ cup finely shredded cabbage
½ cup grated bottle gourd
½ cup peas
½ cup finely chopped carrots
4-5 finely chopped green chillies
2 teaspoon red chilly powder
1 teaspoon turmeric powder
3 teaspoon garlic paste
2 teaspoon ginger paste
1 teaspoon baking soda
3 teaspoon sesame seeds
2 teaspoon cumin seeds
2 teaspoon mustard seeds
5-6 curry leaves
4-5 cloves
1 inch cinnamon
A pinch of asafoetida
Salt
Oil

Method
Take rice flour, besan, rava/suji, curd, mix it well and soak it for about 5-6 hours. You can use readymade flour also. It is a traditional Gujarati recipe.
Take batter, add all the vegetables, green chillies, ginger-garlic paste, salt, red chilly powder, turmeric powder, baking soda and mix it well. Make sure that batter is thick.
Heat oil in a pan, add mustard seeds, cumin seeds, cloves, cinnamon, curry leaves, asafoetida and pour it on the batter.
There are three ways to make handvo. If you are using traditional way of making handvo then grease handvo vessel with oil, add batter into it, pour tempered oil on it and cook it for about 40-45 minutes on a gas stove or till it turns light brown.
If you are making it in microwave oven, then take microwave safe bowl, grease it with oil, pour batter into the bowl, pour tempered oil and bake it for 200 degree C for 35-40 minutes.
To check it if it is done, insert the knife in it, if it comes out clean then it is done.
You can even make small ones in the non-stick frying pan. Heat oil in frying pan, temper oil and pour small portion of batter. Close the lid and cook it for 5-7 minutes on each side.
Serve it hot with green chutney, tomato ketchup or curd.

Tindora Rice

Prep time: 20 min

Cook time: 35 min

Yield: 5

Main Ingredients: Dondakaya Basmati Rice Garam Masala

Ingredients

• Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate
• Onion: 1 (large) finely sliced
• Oil: 2 tbsp oil
• Ghee: 1/2 tbsp ghee
• Ginger garlic paste: 1 tsp
• Garam masala: Whole (4 cloves, 1" cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
• Coconut paste: 2 tbsps
• Coriander powder: 1 tsp
• Cumin powder: 1/4 tsp
• Red chili powder: 1 tsp
• Turmeric powder: 1/4 tsp
• Salt to taste
• Lemon juice: 1 tbsp
• Coriander leaves for garnish
• Coarsely crush (do not make a paste):
• Coriander leaves: 5 tbsps (chopped)
• Pudina leaves: 7-8 (chopped)
• Green chillis: 2

  Method

  1. Heat 1 1/2 tbsp oil+1/2 tbsp ghee in a cooking vessel, add the halved dondakayalu/tindora and saute on medium flame till well roasted, approx 15 mts.
  2. Remove them onto a plate and keep aside.
  3. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute.
  4. Add the sliced onions and saute for 6 mts.
  5. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.
  6. Add the coconut paste and mix. Saute for 2 mts.
  7. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix.
  8. Add the sauteed dondakayalu and mix. Cook for 7-8 mts.
  9. Add the cooked rice and salt to taste and mix. Place lid and cook on low flame for 2-3 mt. Add lemon juice and mix.
  10. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves.
  11. Serve warm with raita or any curry of your choice.

  Tips

  • Vegans can omit ghee/clarified butter and use only oil.
  • If you do not have pudina on hand, omit it. But fresh coriander is essential for this recipe.
  • Tindora rice will taste good even without coconut paste.
  • Put the rice to boil and start the preparation process like slicing tindora, crushing green chilies, making coconut paste and slicing onions.

MIXED VEGETABLES IN COCONUT MILK RECIPE

Ingredients:

2 medium potatoes
12-15 broad beans (kali seim ki phalli)
1/2 cup green peas (matar) (shelled)
1/4 flower cauliflower (phool gobi)
2 medium carrot (gajar)
100 gms red pumpkin (kadhu)
1 1/2 cups coconut (narial) (scraped)
2 tblsp tamarind (imli) pulp
3 tblsp groundnut (moong fali) oil (tel)
4 red chillies whole
1 tsp cumin seeds
1 tblsp coriander seeds
8-10 cloves garlic (lasan)
1 tsp turmeric (haldi) powder
salt (namak) to taste
1 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
8-10 curry leaves (kari patta)

How to make mixed vegetables in coconut milk:

• Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
• Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
• Heat a little oil and saut whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
• Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
• Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
• Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice.

Bread Potato Rolls

Recipe will make 8 Bread Rolls .                                                                                                       Ingredients:

• 4 bread slices, bread should be firm
• 2 medium size potatoes boiled peeled and mashed this will make about 1-1/4 cup mashed potatoes
• 1/4 cup green peas boiled
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt
• 1/8 teaspoon red chili powder
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon finely chopped cilantro (hara dhania)
• 1 green chili (hari mirch) minced; adjust to taste
• 1 teaspoon finely chopped ginger
• Oil to fry

Method

1. Heat the oil in a frying pan and add cumin seed. As cumin seed starts cracking add green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.
2. Trim the edges of the bread slices, cut into two pieces. Set aside.
3. Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.
4. Take small bowl of water for wetting the bread.
5. Take one slice of the bread and dip in the water lightly on one side. Place the slice in between your palms and press squeezing out the access water. This will make the bread moist.
6. Place the filling in the center of this bread and completely cover it all around giving the oval shape. Repeat and make all the rolls. Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier.
7. Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.
8. Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.
9. Take them out over paper towel. Serve them hot with Hari Cilantro Chutney and Tamarind Sweet and Sour Chutney.

             

Paneer Chilli Dosa Recipe

Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 6-8 dosa’s

Ingredients:

• 1 big bowl dosa batter (about 300 gms)
• 100 gms paneer chopped in small pieces
• 1/2 cup onion chopped
• 2 tomatoes finely chopped (remove pulp)
• 1 capsicum cut into thin slices
• 1 cup cabbage shredded
• 6 green chillies cut into thin slices
• 1 cup tomato sauce
• 4 tbsp soy sauce
• 1 tbsp red chilli powder
• 2 tbsp garam masala powder
• 1 cup green spring onions chopped
• Fresh coriander leaves chopped
• 6-8 cheese cubes
• 1 cup unsalted butter
• 1 cup vegetable oil
• Salt to taste

How to make Paneer Chilli Dosa:

1. Heat a griddle/non-stick/normal tawa.
2. Sprinkle little bit of water and wipe it off with the kitchen cloth.
3. Use a big spatula for pouring the batter on the tava.
4. Pour about 2 tbsp of dosa batter on the heating tava and spread to make a thin dosa.
5. Place 1 tsp of butter on the center and immediately add 1 tsp onion, 1 tsp cabbage, 1 tsp tomato, few slices of capsicum and green chillies.
6. Now add 1/2 tsp of soy sauce, little bit of chilli powder and 1/4 tsp garam masala powder.
7. Mash all the ingredients well with the help of pav bhaji or potato masher.
8. At this moment you may add 1/2 tsp tomato sauce, few pieces of paneer, sprinkle salt as per the taste and mix 1 tsp green spring onion.
9. Mix well and spread little bit of oil from the edges of dosa.
10. Top with little bit of butter again and sprinkle few chopped leaves of coriander.
11. Grate a cube of cheese over all and cook for 1 more minute.
12. Fold it and place on a plate. Serve on the spot with coconut chutney and sambar.
13. Follow the same procedure to make other dosa’s as well.

 Tips:

1. If you are using non-stick tawa then you don’t need to clean the tawa with the water before making dosa. The normal tawa requires drops of water to clean before going ahead, otherwise dosa stuck on it.
2. Try to take small portion of the batter and make small dosa’s, as they look attractive while serving.
3. For making jain paneer chilli dosa you just need to remove onion, also you try adding slices of carrot. Trust me the taste will be amazing.

Vegetable and Cheese Burger

Category : Bread, Cheese, Beans, Potato Servings : 2 Time Taken : 15-30 mins                                                                                                          
 Ingredients:
4 - burger buns
100 g - french beans (finely chopped)
1 - carrot (finely chopped)
4 - potatoes (cut into cubes)
handful - green peas
1 tbsp - ginger garlic paste
2 tsp - red chilli powder (or as per taste)
11/2 tsp - coriander powder
11/2 tsp - mango powder
handful - fresh coriander leaves (finely chopped)
salt to taste
4 - bread slices
2 tbsp - corn flour
sufficient oil for shallow frying
Other Ingredients:
50 g - butter
1 - onion (cut into thin rings)
1 - tomato (cut into thin roundels)
4 cubes - cheese (grated)

Method

1. Boil the French beans, carrots, green peas and the potatoes in sufficient water in a heavy bottomed vessel till done.
2. Drain out the excess water from the vegetables.
3. Cool completely. Dry grind the bread slices.
4. In a bowl mix together the boiled vegetables, ground bread, corn flour, ginger-garlic paste, powdered masalas, coriander leaves and salt. Mix well.
5. Make round medium sized patties.
6. Shallow fry the patties on a medium flame till golden on both sides.

To Serve:

1. Cut the bun into 2 halves.
2. Apply butter on the inner sides of each bun.
3. Place an onion ring on one half.
4. Place a vegetable pattie on it.
5. Top it with a tomato slice and some grated cheese.
6. Place the other half of the bun on it and brush it with a little butter.
7. Place the bun in a pre-heated oven at 140 degree C for 4 to 5 minutes.
8. Repeat with remaining buns.
9. Serve hot with potato chips and tomato ketchup.