Lemon Rice

Lemon rice

Tired of pulao, khichdi and fried rice which I very often make at home, I was on a quest for new and different rice recipes to try, well definitely new for me atleast!

I decided to give lemon rice a shot. I had eaten it in restaurants outside and simply loved the tangy flavor with the rich yet subtle taste of the curry leaves,the spices marrying with the sweetness of the groundnuts.

This recipe is very easy to put together especially if you prepare the rice in advance.

Recipe source:- Lemon rice

Ingredients:-

3-4 cups cooked rice

juice of 1 lemon

1 tsp mustard seeds

1 kashmiri chilly cut in half

1 tsp channa dal

1/2 tsp urad dal

1/4 tsp hing

8-10 curry leaves

1 tsp freshly grated ginger

1/2 tsp turmeric powder

2 tbsp ghee

2 tablespoons groundnuts roasted

Procedure:-

Roast the goundnuts on a pan till nice and golden brown. Set aside to cool.

Heat 2 tbsp of ghee in a kadai. Add the mustard seeds. When they crackle add the urad dal and channa dal. Then add the red chilies,hing,curry leaves and grated ginger.

Fry for two minutes. Keep the flame low.

Add the turmeric and groundnuts and fry for few seconds. The turmeric should not burn. Then add the rice and the juice of 1 lemon. Around a tbsp of juice.

Stir that gently till the rice is coated with the spices. Your lemon rice is ready to serve!

Lemon rice
Keep all spices ready before cooking

Lemon rice
Roast groundnuts and set aside
Lemon rice
Add the mustard seeds. When they crackle add the urad dal,channa dal and fry for two minutes. then add the red chillies,hing .
Lemon rice
Add the curry leaves and grated ginger. Fry for a couple minutes. Then add the groundnuts and turmeric
Lemon rice
Add in the rice and a tbsp of lime juice
Your delicious lemon rice is ready to serve

Goan Prawn Curry Recipe|| Goan Shrimp curry|| Indian masala shrimp curry

Goan Prawn Curry Recipe

Prawn curry is a staple in every goan home. This is a traditional goan recipe that we have been making from time immemorial. It uses coconut which is a staple in coastal cuisine and every family has their own version of curry. Served best with the traditional goan brown rice and not to mention pickle! 

For Grinding to a paste:-

1/2 cup of grated coconut

1 medium onion fried to golden brown

1/2 tsp of turmeric powder

1/2 tsp of cumin seeds

1 small knob of tamarind

1 tsp of coriander seeds

5-6 peppercorns

5 garlic cloves

4 kashmiri chillies( washed and cut in half)

3 tbsp water for grinding

For the Curry:-

20 medium prawns cleaned and deveined to which I have added a half tsp of

salt and 1/2 tsp of turmeric powder

1/2 tsp of mustard seeds

1 medium onion sliced

8-10 curry leaves

ginger julienned(fine strips) around a tbsp

1 whole green chilly

1 cup of water

sugar-1 tsp

salt to taste

Procedure:-

  1. First start off by cleaning and deveining your prawns, adding half a tsp each of salt and turmeric powder and keep it aside.
  2.  Chop up a medium onion and saute it in a tsp of oil till golden brown.
  3. Once it cools , add the onion and the rest of the grinding ingredients to a grinder and grind to a smooth paste with a little water.
  4. In a medium saucepan, heat a tbsp of oil and once it heats up, add the mustard seeds and ginger juliennes and let the mustard seeds crackle.
  5. Then add the onion and curry leaves and fry till the onions turn translucent.
  6. Then add the spice masala paste and fry for 5-7 minutes on a low flame, till the paste changes colour and releases oil.
  7. Then add the prawns and stir well. Fry them in this masala for two minutes.
  8. Add a cup of water and season with a tsp of sugar and salt to taste.
  9. Cover and let it cook on a low flame for 10-12 minutes till the prawns are done.
  10. Add a whole green chilly. This gives the curry good flavor!
  11. At this stage you can adjust the thickness of the curry to your liking by either adding more water or drying it out by leaving the pan uncovered till you reach the consistency that you like.
  12. Always keep tasting and balance out the flavors with salt and sugar.
  13. Serve with steaming hot rice and thats it, lip smacking prawn curry is ready to be served
Goan Prawn Curry Recipe
Take all grinding ingredients in a grinder and blend to a fine paste


Goan Prawn Curry Recipe
Saute one medium onion till golden brown
Goan Prawn Curry Recipe
Blend the onion and the grinding ingredients to a paste with a little water
Goan Prawn Curry Recipe
Chop another onion for the curry
Goan Prawn Curry Recipe
To a tbsp of oil crackle 1/2 tsp of mustard seeds and add ginger juliennes. Then saute the onion till translucent and add the curry leaves.
Goan Prawn Curry Recipe
Add the ground paste and fry on a low flame for 5-7 minutes till oil seperates. The masala will change colour.
Goan Prawn Curry Recipe
Add the prawns and give it a good stir for 2 minutes
Goan Prawn Curry Recipe
Add a cup of water and season with salt and a tsp of sugar. Cover and cook for 10 minutes. Add a whole green chilly to the curry for flavor
Goan Prawn Curry Recipe
Your delicious prawn curry is ready to be served. Enjoy

The most simple chicken curry ever!

This is one recipe that was made very often at home when I was a child. It is simple,easy to make but taste absolutely delicious.

It takes hardly 5-6 ingredients

Ingredients

500 gms chicken legs

15-20 cloves of garlic chopped (the more garlic the better)

2 green chillies choppes

1 tsp of cumin seeds

1 tbsp of ginger garlic paste

1 tsp of turmeric powder

salt and pepper to taste.

Procedure

  1. Start off by cleaning the chicken well and then applying salt to taste,ginger garlic paste and turmeric powder. Set aside. You can marinate this or use it straight away.
  2. Chop the green chilies and garlic.
  3. In a pan heat 2 tablespoons of ghee and add the cumin seeds.When they crackle, add the garlic and green chilies and saute for sometime.
  4. Then add the chicken and fry on a low flame turning on both sides for 10-15 minutes. The chicken should sear and fry well. Add some pepper and give it a good stir.
  5. Then add 1 cup of hot water and cover and cook for a further 15-20 minutes until the chicken is done.
  6. Taste best with rice!

Simple chicken curry
Apply turmeric powder,salt and ginger garlic paste

Simple chicken curry
Heat 2 tbsp of ghee and crackle a tsp of cumin seeds. Then add chopped garlic and green chilies. I chopped one green chilly and kept one whole to reduce the spiciness

Simple chicken curry
Add the chicken and fry for 10-15 minutes turning on both sides

Simple chicken curry
Add a cup of hot water and cover and cook for another 15-20 minutes till done

Chicken Malaiwala Recipe

Bored of the same chicken curries that we make often, I wanted to try something new and different and while browsing through food blogs I came across this recipe from Archana’s kitchen called Murgh Malaiwala.

Its a white sauce gravy and though it looks quite mild it packs a punch in terms of its flavour.

Recipe source: Archanas kitchen

Ingredients:

500 gms chicken legs

4 tsp ginger garlic paste

2 tablespoons fresh cream

12-15 almonds made into a paste

1/2 tsp lemon juice

1/2 tsp black pepper powder

1 onion sliced

1/2 cup cream

1 cup milk

3 cardamon(elaichi powder)

1 inch cinnamon stick

2 bay leaves

1 tablespoon kasuri methi

salt to taste

ghee as required

Procedure:-

  1. Clean and wash chicken and add salt,pepper, ginger-garlic paste,lemon juice,almond paste, 2 tbsp cream and marinate for 2 hours.
  2. Take a vessel and add around a tbsp of ghee. Add cardamon powder and the sliced onions and cook till the onions are translucent.
  3. Add the marinated chicken and cook for 10 minutes. After that add in the cream,milk,cinnamon stick and bay leaf.
  4. I added half a cup of water because I wanted the gravy to be on the thinner side. After this cover and cook on a medium to low flame stirring occasionally for 20 -25 minutes till the chicken is fully cooked.
  5. Add in a tbsp of kasuri methi and give it a good mix. Cook for another 2 minutes and thats it! Your delicious, simple recipe is ready to serve!
  6. As you can see my plate, I had this with pulao and some sprouted moong and it was delicious.

Chicken malaiwala recipe
have marinated the chicken with salt,pepper,ginger garlic paste,ground almonds,fresh cream,lime juice and kept for two hours

 

Red kidney beans recipe(Rajma Recipe)

Kidney beans are an excellent source of proteins and fibre, besides loads of other vitamins and minerals.

Kidney bean recipe, Rajma recipe

This is a very simple,tasty recipe that involves hardly 10 minutes of prep!

Ingredients:-

1/2 cup of soaked kidney beans( soak overnight)

1 medium onion

1 tomato

1 green chilly

10 small garlic cloves

1 tsp of cumin seeds

1 tsp of Everest kitchen king masala(any garam masala will do)

1 tsp of turmeric powder.

1/2 tsp of pepper

salt to taste

Procedure

  1. Wash and soak kidney beans for 8-10 hours. Drain and rinse well
  2. In a pressure cooker, add a tbsp of ghee. Once it heats up, add in the cumin seeds and let it crackle.
  3. Add the garlic and green chilly and fry till the garlic turns golden brown.
  4. Add the chopped onion and fry till the onion is translucent. Add in the chopped tomato and fry till tomato is soft and mushy.
  5. Add the kitchen king masala(garam masala) and turmeric powder and stir for a minute. The flame should be low, don’t allow the spices to burn.
  6. Add the kidney beans and stir well. Add salt and pepper powder.
  7. Add 1 cup of water. Cover and cook on a low flame for about ten minutes after the first whistle.

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Cover and cook in the pressure cooker after adding a cup of water for 10 minutes after the first whistle on low flame. Let the pressure release naturally.

 

 

Vegetable biryani recipe

What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?

Why make some vegetable biryani, of course!

This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.

With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.

Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.

Vegetable biryani recipe Vegetable biryani recipe

Chop up two large red onions.

Vegetable biryani recipe

In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.

 

Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.

Vegetable biryani recipe

Add the chopped onions and fry till the onions turn translucent.

Vegetable biryani recipe

Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well

Vegetable biryani recipe

Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.

Vegetable biryani recipe

Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.

Vegetable biryani recipe

Fry this well for 3-4 minutes.

I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.

Vegetable biryani recipe Vegetable biryani recipe

Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.

Vegetable biryani recipe

Add the rice once the mixture comes to a boil. I added two measures of rice.

Vegetable biryani recipe

Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.

Vegetable biryani recipe

Vegetable biryani recipe

 

 

 

Sprouted Kala Chana recipe

Black gram or kala chana is a much more heartier version of chickpeas. It has a comparatively higher fibre content and a higher nutrient value, not to mention it is tastier too!

The way I like to make these is to sprout them! So what I do is, I soak the beans overnight and then rinse them the next morning and place the beans in a colander for around 24 hours.

Sprouted beans are tender and healthier than their non sprouted version.

This is what the beans look like once sprouted.

Kala Chana Recipe

The recipe I use to make this is very simple and it’s more of a dry beans recipe.

I start off by chopping one onion and around 10-12 garlic cloves.

Kala Chana Recipe

I heat up 2 tbsp of ghee in a pressure cooker and add a tsp of cumin seeds and let them crackle. I then add the garlic and let it turn golden brown before adding the chopped onion. Saute the onion till it turns translucent. To this I add a half tsp of turmeric powder and 1 tsp of everest kitchen king masala. I find that this imparts great flavour.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Saute the masala for 30 secs. Then add the sprouted kala chana and 1 and a half tsp of pink himalayan salt. Stir well and add 1 cup of water.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Pressure cook for 3 whistles on low flame. Switch the flame off and let the pressure release naturally before opening.

Kala Chana Recipe

Enjoy! I urge you to try this recipe, it truly is delicious.

Kala Chana Recipe

Paneer curry in a hurry

What else can I say about Paneer except that I love it! I usually prefer to make paneer at home and the recipe that I almost always make with home made paneer is paneer bhurji but this store bought fresh paneer was equally good and I decided to make a quick and easy paneer gravy to go with it.

I started by lightly browning the paneer with very little oil just so that it gets a nice golden colour. This makes it look very appetizing as well.

Paneer curry, cottage cheese gravy

In a pan I added a chopped onion, 2 chopped medium tomatoes, half a green chilly, 10 small cloves of garlic and a cup of water and let this come to a boil and simmer for ten minutes.

Paneer curry, cottage cheese gravy

 

I let this mixture cool down and pureed it into a fine paste.

Paneer curry, cottage cheese gravy

In a pan I heated two tbsp of ghee and added half a tsp of cumin, two cardamon, small piece of cinnamon and two cloves and fried the whole spice for 30 secs.

Paneer curry, cottage cheese gravy

I added one chopped onion and sauteed till translucent.

Paneer curry, cottage cheese gravy

To this I added half a tsp each of turmeric powder, chilly powder, cumin powder and coriander powder and fried the spices for a minute.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I added the puree to this and cooked it down on a low flame for 5 minutes.

Paneer curry, cottage cheese gravy

I then added half a cup of water and a tsp of garam masala, tsp of sugar and salt to taste(about 1 and a half tsp) and mixed well. I then added the paneer pieces and covered and cooked on a low flame for ten minutes.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I finally finished it off by adding a tbsp of kasuri methi. I recommend not skipping this step as it adds amazing flavour to this dish. Serve hot with parathas or chapatis.

Paneer curry, cottage cheese gravy

 

 

One pot Dal

Dal is that quintessential dish in every Indian kitchen. Usually every family has their own unique spin on a dal recipe and this one is one where all the ingredients for the tadka and the ‘bagar’ is cooked together with the dal.

Here I am using equal parts of the pro nature 5 in one dal alongwith regular moong dal for the meal to be a little more nutritious.

Dal recipe

Wash and soak dal and keep aside. Then cut 2 medium onions, 1 tomato, 10 cloves of garlic, 1 inch piece of ginger and 2 green chillies. You can add less or keep the chilies whole without cutting them if you don’t like the spice

Dal recipe  Dal recipe

In a pressure cooker heat 2 tbsp of ghee and add a tsp each of cumin seeds and mustard seeds. Let them crackle and then add the garlic,ginger,green chillies and 8-10 curry leaves.

Dal recipe Dal recipe

Dal recipe

Once the garlic turns golden add the chopped onions and saute till translucent.

Dal recipe Dal recipe

Add the chopped tomato and cook till the tomato turns mushy.

Dal recipe Dal recipe

Add 1 tsp of turmeric powder, 1/2 tsp of pepper powder, 1/2 tsp of red chilly powder and saute for 2 minutes.

Dal recipe

Then add the washed dal to this and stir for a couple of minutes. Add 2 tbsp of chopped coriander leaves and mix. Now add 3 and a half parts of water to the dal and stir well.

Sir/Ma’am, Please see below the NPCI NACH Credit payment details received for 27.08.2018 as follows NPCI NACH INWARD TOTAL RECORDS TOTAL AMOUNT RETURN RECORDS RETURN AMOUNT ACH-CR ACH-CR-MGUX-27082018-TPZECS003969-INW 03 4160.00 0 0  Dal recipe

 

Dal recipe

Then add 1 1/2 tsp of salt( salt to taste) and 1/2 tsp garam masala. I used the badshah garam masala.

Pressure cook for 3 whistles on a low flame and let the steam depressurize naturally.

Dal recipe

Your dal is ready to serve!

JEERA RICE WITH PEAS

Jeera rice is my favourite rice dish to make. I love the taste of cumin and the addition of peas adds to the health factor of this dish.

I used 1 cup of the the 24 mantra organic sonamasuri rice which I picked up from my local supermarket. This rice is supposedly gluten free.

jeera rice recipe

I then chopped two onions

jeera rice recipe  jeera rice recipe

I heated two tbsp of ghee in a vessel and added two tsp of cumin seeds.

jeera rice recipe

Allow the cumin seeds to splutter and then add the chopped onions.

jeera rice recipe  jeera rice recipe

After the onions turn translucent add the peas and saute for 5 mins.

jeera rice recipe

Then add two cups of water( for 1 part rice add double the quantity of water)

jeera rice recipe jeera rice recipe

Once this comes to a rolling boil, add the rice in and cover and cook on a medium flame. When holes appear in the rice put on low flame for two minutes.

jeera rice recipe  jeera rice recipe

jeera rice recipe

Then turn the flame off ,keep covered  with lid. I added a clothe over the lid with a weight on top to prevent the steam from escaping.

jeera rice recipe

Let this sit for around ten minutes.

Your rice is ready. Enjoy with some yummy pickle!

jeera rice recipe   jeera rice recipe