Lemon Rice| Easy and quick lunch box recipe

-

Lemon Rice

INGREDIENTS: BOILED RICE - 1 1/2 CUP TURMERIC POWDER - 1/2 TSP LEMON JUICE - 1/2 TSP SALT PER TASTE COCONUT OIL - 2 TSP GROUNDNUT - 15 TO 20 BROKEN CASHEW NUTS - 10 TO 15 MUSTARD SEEDS - 1/2 TSP URAD DAL - 1/2 TSP DRY CHILLIES - 2 CHANA DAL - 1/2 TSP CURRY LEAVES CHOPPED GARLIC - 1


ASAFOETIDA POWDER - 1/4 TSP

METHOD: 1. POUR OIL IN PAN. 2. ONCE THE OIL IS HOT, ROAST GOUND NUTS AND CASHEW NUTS AND TRANSFER TO ANY BOWL. 3. ADD MUSTARD SEEDS, URAD DAL AND CHANA DAL. 4. ONCE DALS BECAME GOLDEN COLOUR, ADD ONE CHOPPED GARLIC, 2 DRY CHILLIES AND CURRY LEAVES. 5. ADD 1/2 TSP TURMERIC POWDER AND 1/4 TSP ASAFOETIDA POWDER. 6. MIX WELL. 7. ADD COOKED RICE AND STIR WELL. 8. GARLISH WITH ROASTED GROUNDNUTS AND CASHEW NUTS. 9. SERVE HOT AND ENJOY WITH SPICY POTATO FRY, EGG OR FISH FRY..!













Comments

Post a Comment

Popular posts from this blog

Jalebi | Jalebi Recipe | How to make Jalebi at home

-
Image
jalebi INGREDIENTS: FOR JALEBI BATTER: Maida / All purpose Flour - 1 cup Rice Flour - 2 tbsp Baking soda - 1/2 tsp Curd - 1/4 cup Pinch of yellow or Orange Kesari Powdre / Food colour Water FOR SUGAR SYRUP: Water - 1 & 1/2 cup Sugar - 1 cup Cardamom Pods - 3 Lemon juice - 1 tsp Pinch of Saffron(optional) METHOD: 1.Mix all the required ingredients to make batter without any lumps. 2.Make little thick batter for perfect jalebi.(ie, not too thick or thin) 3.Pour this batter in any sauce bottle or plasic pag.Keep aside. 4.To make sugar syrup, pour one and half cup water in any pan. 5.Add one cup sugar and boil until it reaches one sting consistency. 6.Add some cardamom pods and stir well. 7.Turn off the stove. 8.Add lemon juice and saffron.Mix well. 9.Keep aside. 10.Heat enough oil for frying in pan. 11.Once the oil is hot, reduce the flame on medium. 12.Make jalebi and fry on both sides until crisp. 13.Once it fried well, drain the oil and transfer to the warm sugar syrup. 14.So...
Read more

Samosa Recipe | Onion Samosa Recipe

-
Image
Onion Samosa INGREDIENTS: For Samosa Dough : Maida / All purpose Flour - 1 cup Wheat Flour - 1/2 cup Salt per taste Coconut oil - 2 tbsp Water For Samosa Stuffing : Chopped Onion - 1 Flattened Rice - 2 tbsp(optional) Grated Carrot - 1 (optional) Chopped Coriander Leaves - 2 tbsp Chopped curry leaves as per taste Turmeric powder - 1/4 tsp Red Chilli powder - 1 tsp Coriander Powder - 1 tsp Chaat Masala - 1/2 tsp(optional) Salt per taste METHOD: 1. Put all the required ingredients for samosa stuffing in large bowl. 2.Mix well and keep aside. 3.To make samosa dough, put maida and wheat flour ,salt per taste and oil in large bowl. 4.Pour enough water and knead to a smooth dough like chapathi dough. 5.Rub some oil on dough and keep it covered for 30 minutes. 6.After 30 minutes, take the dough out and knead for a minute. 7.Divide into 4 or 5 parts.Make small ball with palm. 8.Take one ball.Dust with maida flour. Roll it with rolling pin as thinly as possible. 9.Once rolled all sheets , ta...
Read more

Maggie Manchurian Recipe | How to make maggie manchurian

-
Image
MAGGIE MANCHURIAN  INGREDIENTS: NOODLE BALLS: Maggies Noodles - 2 pack Butter -1 tsp(optional) Finely Chopped Onion - 2 tbsp Grated / chopped carrot - 2 tbsp Chopped capsicum - 2 tbsp Corn flour / maida - 1/2 cup Ginger Garlic Paste - 1 tsp Salt to taste MANCHURIAN GRAVY: Chopped Garlic Cloves -2  Onion - 1/2  Capsicum - 1/2 Spring onion - 2 tbsp Salt to taste Pepper powder - 1/2 tsp Soya sauce - 1 tsp Tomato Sauce - 2 tbsp Red chilli sauce - 1 tsp Water CORN FLOUR SLURRY: Corn flour - 2 tsp water - 1/2 cup METHOD Take one big pack or 2 small pack of maggie noodles. Crush the noodles into small pieces. Boil one and half cup of water in pan and add crushed noodles. Allow to cook for 1 tsp of butter and 2 pack of maggie tastemaker pack for two minutes. Do not over cook the noodles. Maggie noodles are ready .Let it cool completely. For extra crisp, crush one pack of maggie noodles and keep aside. Transfer the cooked noodles in large bowl. Add 2 tbsp chopped onion, carrot and...
Read more