Greek Lemon Rice Recipe / Greek Style Lemon Rice / Easy Traditional Greek Lemon Rice Pilaf

Greek Lemon Rice

Ingredients

Basmati rice - 1 cup

Broth - 1 & 1/2 cups

Olive oil - 1 tbsp

Salt and pepper powder to taste

Chopped parsley - 1/4 cup

Grated garlic - 1

Lemon zest - 1/8 tsp

Lemon juice - 1 medium size extract juice

Method

Heat oil in a pan add garlic and sauté for a minute, pour the broth and give a boil.

Lower the flame add the washed rice, salt and pepper powder, cover and cook till rice is done.

Switch off the stove pour lemon juice drizzle a teaspoon of olive oil add lemon zest and parsley, mix well and enjoy hot.

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Dahi Tadka Recipe / Tadke Wali Dahi Recipe / Dahi Tikhari Recipe / Dahi Ka Tadka Recipe / Rajastani Dahi Tadka Recipe / 5 Minute Quick Recipe For Lunch /Dinner

Dahi Tadka

Tempering ingredients

Ghee or Mustard oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Ajwain - 1/4 tsp

Red chilly - 2

Hing - a generous pinch

Other ingredients

Thick curd well whisked

Salt to taste

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Kastoori methi - 1/4 tsp

Chopped onion - a handful

Chopped green chillies - 2

Chopped ginger and Garlic - each 1 tsp

Curry leaves few

Method

Heat mustard oil or ghee in a pan temper it with above ingredients.

Add onion, garlic, ginger, green chillies, curry leaves and hing, fry till light brown.

Lower the flame add the dry masala powders and mix well.

Switch off the stove cool completely and mix this into the curd.

Enjoy with Roti or Rice.

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Varutharacha More Kuzhambu Recipe / Varuthu Aracha Mor Kuzhambu Recipe / Mor Kuzhambu Recipe - No Onion No Garlic recipe

Varuthu Aracha Mor Kuzhambu

Ingredients for roasting

Coconut oil - 1/4 tsp

Channa dal - 1 tsp (heaped)

Thur dal - 1 tsp (heaped)

Methi seeds - 1/4 tsp

Red chilly - 2

Grated coconut - 2 tbsp

Jeera - 1/4 tsp

(Heat oil in a pan fry both the dals , methi and red chilly till light brown. switch off the stove and add the coconut and fry well. Cool the mixture and add jeera and grind to a smooth paste)

Tempering

Coconut oil - 1 tsp

Mustard - 1 tsp

Red chilly - 1

Hing a pinch (optional)

Curry leaves few

Other ingredients

Curd - 1/2 cup

Salt to taste

Turmeric powder - 1/4 tsp

( Whisk the curd with salt, turmeric powder and the ground paste)

Method

Heat oil in a pan and temper it with above ingredients.

Reduce the flame and pour the curd mixture mix well.

Switch off the stove when it forms froth and about to boil. Do not boil the mor kulambhu there are chances of curdling.

Garnish with curry leaves and enjoy with rice.

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Tandoori Shrimp Lettuce Wrap Recipe / Shrimp and Mango Salsa Lettuce Wrap Recipe / Shrimp Lettuce Wraps Recipe / Appetizer Recipes

 

Shrimp Lettuce Wraps

Ingredients for marinating the shrimp

Large Shrimp/ Prawns - 15
( peeled,deveined and cleaned)
Salt to taste
Thick curd - 1/4 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Homemade Tandoori masala -  1 tsp ( heaped)
( or use garam masala)
Jeera powder - 1/2 tsp
Coriander powder - 1/2 tsp
Besan - 1/2 tsp
Oil - 1 tsp + Oil as needed to grill
Ginger and garlic paste - 1 tsp ( heaped)
Lemon juice - 1 tsp
Chopped mint leaves - 10
Chaat masala to sprinkle on top just before serving

Method

Take a wide bowl add all the masala ingredients mentioned above, add the shrimp and mix well,
Add the chopped mint and lemon juice too and give a quick mix, make sure the prawns are well coated with the masala.
Let it marinate for 2 hrs minimum. Heat a iron pan add some oil arrange the marinated prawns and cook in high flame till golden brown and cooked on both sides.

You can also grill the prawns in the oven.
Remove on a plate sprinkle chaat masala.

Ingredients for Mango salsa

Small ripe mango - 1
( skin removed and cut into small cubes)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped coriander leaves - 2 tsp
Red bell pepper/Capsicum - 2 tbsp
Chopped Jalapeno chilly or any kind chilly -1
Lemon juice - 1/2 of a lime
Salt to taste
Olive oil - 1tsp
Cumin powder - a generous pinch

Method

Take a wide bowl add all the above ingredients.
Mix gently till everything is well combined.

Note:

There is no measurement for this recipe just add ingredients according to your taste.

Other ingredients

Lettuce leaves as needed

Note:

Vegetarians can make this recipe with Paneer Or Tofu.

Assembling

Take a lettuce leaf place some mango salsa arrange the tandoori shrimp on top and serve immediately!

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Chicken Bulgogi Recipe / Korean BBQ Chicken Recipe / Easy Chicken Bulgogi Recipe - Korean Recipes

 

Chicken Bulgogi

Ingredients for marination

Chicken breast - 2

(cut into any size or shape you want)

Salt to taste

Gochugaru/ Korean Chilly flakes - 2 tsp

Gochujang / Koprean Chilly paste - 1 tbsp (heaped)

Rice wine vinegar - 3 tsp

Soy sauce - 1 tbsp

Honey - 2 tbsp

Ginger/Garlic paste - 2 tsp

(Mix all above ingredients together and rest for 30 minutes. Adjust ingredients according to your taste)

Other ingredients

Chopped spring onions - 1/4 cup

Toasted sesame seeds - 1 tsp

Sesame oil - 3 tsp

Method

Heat oil in a pan add the marinated chicken and in high flame stir fry the chicken till cooked

Switch off the stove mix spring onions sprinkle sesame seeds on top and enjoy with hot rice.

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Carrot Modagam Recipe / Carrot Modak Recipe / Gajar Modak Recipe / Carrot Modagam Recipe / Ganesh Chaturthi Recipe / Vinayaga Chaturthi Recipes

 

Carrot Modak

Ingredients for the dough

Idiappam flour - 1/2 cup
or store bought rice flour
Carrot juice-1/2 cup boiling hot
Salt a pinch
Sesame oil-1/2 tsp

Ingredients for the filling

Grated carrot - 1/2 cup
( i used the pulp from which juice was extracted )
Grated jaggery-1/2 cup
Coconut-1/4 cup
Cardamom-3 crushed
Water -1 tbsp

Carrot Modak

Method

Take a wide bowl put the flour, salt & oil. slowly pour the boiling carrot juice mix it with a spatula , Mix till it forms to a soft dough.
Do not use hand it will be very hot.
Cover & rest it for 5 minutes. Now knead the dough well, divide the dough into equal size balls.
Take a pan add the grated jaggery, cardamom powder, grated coconut, carrot pulp and water.
Keep mixing in low flame till the mixture thickens & leaves the sides of the pan.
Switch off the flame cool the mixture, while still warm divide it into equal size balls.
Grease your fingers shape like a small cup with the outer dough, Place the poornam ball cover it & shape it out like a modakam. Make sure there are no cracks.
Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.
Cool the modakam & serve them.

Note

Adding nuts and dry fruits to the mixture are optional.

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How to clean Brass? How to Clean Brass and Restore Shine with Household Products?

 

How to clean brass?

Ingredients

All purpose flour / Maida - 2 tsp

Salt - 2 tsp

White vinegar as needed

Method

Mix the 3 ingredients in a bowl to get a smooth paste.

Wear a gloves and apply the paste all over the brass item, using a soft scrub gently rub.

Wash and wipe the brass item. You will see the magic.

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Pahadi Cucumber Raita Recipe / Kumaoni Raita Recipe / Pahadi Kheere Ka Raita / Pahadi-Style Cucumber Raita Recipe / Uttarakhand Cucumber Raita Recipe

 

Pahadi Raita

Ingredients crushed to a coarse paste

Yellow mustard seeds - 1 tsp

Garlic - 2

Coriander leaves - 2 tsp

Salt to taste

Green chilly - 1

Turmeric powder - 1/2 tsp

( crush all the above ingredients to a thick coarse paste, do not add water)

Other ingredients

Grated cucumber - 1/2 cup

( squeezing the juice from the cucumber is optional)

Thick curd - 1 cup

Black salt - 1/4 tsp

Roasted and crushed cumin seeds - 1/4 tsp

Red chilly powder - 1/8 tsp

Mustard oil - 1/4 tsp

Method

Whisk the curd add the crushed paste, black salt and mustard oil mix well.

Sprinkle cumin powder and red chilly powder on top.

Refrigerate and serve chill.

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Aval Modagam Recipe / Poha Modak Recipe / Poha Mothagam Recipe / Easy Modak Recipe / Easy and Quick Poha Modak Recipe / Vinayagar Chathurthi Recipes / Vinayaka Chaturthi Recipes

 

Ingredients

Thick or Thin Aval / Poha - 2 cups

( I used thin poha)

Jaggery - 1/2 cup

(add more or less according to your sweetness)

Water - 1 cup

( Water quantity will depend upon the quality of the poha, so add hot water if needed)

Cardamom - 4

Grated coconut - 1/ 2 cup

Roasted gram dal / Pottukadalai - 1/4 cup 

Roasted peanuts - 1/4 cup

Ghee - 2 tsp

Poha Modak

Method

Dry roast poha till crisp, add the poha, cardamom roasted peanut, gram dal into a blender and powder to a semi smooth powder.

Dissolve jaggery in water and filter to remove any impurities.

Add coconut to the jaggery mixture and cook for a minute. Reduce flame add the powdered mixture and mix well till combined.

Switch off the stove add ghee mix well, cover and let it cool a bit.

Grease the modak mould with ghee while still warm fill the mould with the prepared mixture , press well to get the shape.

Easy Poha modak is ready to serve Lord Ganesha.

Poha Modak

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Moroccan Beghrir Recipe / Semolina Honeycomb Pancakes Recipe / Beghrir Recipe

 

Moroccan Beghrir

Ingredients

Fine semolina - 1/2 cup

All purpose flour - 1/2 cup

Salt - 1/4 tsp

Sugar - 1/2 tbsp

Dry yeast - 1/ 4 tbsp

Baking powder - 1/2 tsp

Warm water - 1 & 1/4 cup

( add more or less according to the consistency )

Method

Add all ingredients into a blender and grind to a smooth mixture.

Transfer to a bowl cover and rest for 20 minutes till batter appears foamy, light and with lots of bubbles.

Mix well add water if needed consistency must be a bit lighter than regular pancakes.

Heat a non stick pan pour a ladle of the batter in the middle and shake slightly to spread.

Cover with a lid and cook till done, do not flip. Drizzle butter on top this is optional.

Enjoy with maple syrup or any curry!

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Vellam Seedai Recipe / Vella Seedai in Air Fryer / Sweet Seedai Recipe / Vella Seedai Air Fried / Vellam Cheedai made in Air Fryer / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes / Air Fryer Recipes

Vella Seedai in Air Fryer

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 1 tsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 2 tsp

Melted butter or Ghee - 2 tsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter/ ghee into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it inside the air fryer which is lined with a parchment paper. Do not over crowd, spray oil evenly on top.

Air fry at 350 deg for 15 minutes. In between gently flip each pieces and brush with coconut oil.

Air fry till light brown and crisp.

Every air fryer is different so temperature and frying time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai recipe click HERE

For Baked Vella Seedai recipe click HERE

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Selavu Rasam Recipe / Kongunadu Special Selavu Rasam / Rasam For Cold And Cough Remedy - Easy Rasam Recipe

 

Selavu Rasam

Tempering

Ghee or Sesame Oil - 1 tsp

Mustard - 1/2 tsp

Chopped small onions - 3

Crushed garlic - 2

Curry leaves few

Ingredients ground to a smooth paste

Tomato - 1

Small onions - 4

Garlic - 3

Black Pepper - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 1 and 1/2 tsp

Red chilly - 1

Curry leaves - 5

Turmeric powder - 1/2 tsp

Salt to taste

Other ingredients

Water as needed to dilute

Coriander leaves for garnish

Method

Heat oil or ghee in a pan and temper with above ingredients.

Pour the ground paste and saute for a minute, pour water as needed to dilute the rasam.

Boil for 2 to 3 minutes and switch off the stove.

Garnish with coriander leaves and drink like soup or mix with hot rice and enjoy!