Thecha Rice Recipe / Maharashtrian Thecha Rice Recipe / Green Chilli Thecha Rice Recipe

 

Thecha Rice

Ingredients to be crushed

Green chilies - 20

Garlic - 10

Salt to taste

Roasted peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

( Crush all above ingredients to a coarse mixture, keep it aside)

Other ingredients

Oil - 3 tsp

Jeera/ cumin seeds - 1/2 tsp

Curry leaves - few

Lemon juice - 1 tsp

Cooked rice as needed

Method

Heat oil in a pan and temper it with jeera and curry leaves.

Add the crushed mixture and sauté in low flame for few minutes.

Add the cooked rice and gently mix till combined.

Squeeze lemon juice mix and switch off the stove.

Enjoy with raita.

Thanks for visiting !

Dhaba Style Bhindi Masala / Bhindi Masala Curry / Bhindi Masala Recipe / Okra Masala Recipe / Dhaba Style Okra Masala Recipe

Dhaba Style Bhindi Masala

Ingredients for the masala

Curd - 1 & 1/2 tbsp

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1 tsp

Coriander powder - 1tsp

Turmeric powder - 1/4 tsp

Salt to taste

Jeera powder - 1/2 tsp

Hing - 1/8 tsp

Garam masala - 1/4 tsp (optional)

Besan- 1 tsp

( Mix all above ingredients together to form a smooth paste)

Tempering ingredients

Oil - 3 tbsp

Ghee - 2 tsp

Jeera - 1 tsp

Red chilies - 2

Cinnamon - a small stick

Bay leaf - 1

Other ingredients

Bhindi/Okra - 1 pound ( around 1/2 kg)

( trim the edges and cut in half)

Chopped onion - 1 cup

Chopped large tomato - 2

Ginger & Garlic paste together - 1 tsp heaped

Coriander leaves for garnish

Method

Shallow fry bhindi in oil with little salt till it changes its color, keep it aside.

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

Add onion and fry till its light brown ,now add the ginger garlic paste and sauté till raw smell has disappeared completely.

Add the chopped tomatoes and cook till they are mashed well.

Now pour the curd masala mixture, in low flame cook till oil separates the pan.

Add the fried bhindi pour some water cover and cook till the masala is thick.

Switch off the stove garnish with coriander leaves.

Best served as side dish for Roti.

Thanks for visiting !

Rosun Bhorta Recipe / Garlic Bharta Recipe / Garlic Bhorta Recipe / Lahsun Bharta Recipe / Easy Bhorta Recipe / Bengali Bhorta Recipe

 

Garlic Bhorta

Ingredients

Mustard oil - 1 tbsp

Red chilly - 6

Garlic - 12 cloves

Sliced onions - a handful

Salt to taste

Lemon juice - 1 tsp

Chopped coriander leaves - 1 tbsp

Method

Heat oil in a pan fry red chilly, garlic, onion seperately till light brown, transfer to a plate.

Add salt using your fingers crush everything together till combined.

Lastly add the lemon juice and coriander leaves, mix well.

Enjoy this spicy bhorta with rice.

Thanks for visiting !

Tofu Rice Paper Wrap / Crispy Pan-Fried Tofu Wraps / Tofu Seaweed Rice Paper Wrap Recipe

 

Fried Tofu Rice Paper Wraps

Ingredients

Tofu slices -8

( in a pan add few spoons of soy sauce , 1tsp sesame oil and salt , fry the tofu slices till coated)

Cucumber strips as needed

Carrot strips as needed

Cooked rice as needed

Nori/ Edible seaweed sheets -8

Rice paper - 8

Japanese Mayo as needed

Black and White Sesame seeds as needed to sprinkle on both sides of the wrap

Sesame oil as needed to fry on a pan

Rice paper, sesame seeds, veggies, nori, fried tofu and cooked rice

Assembling

Dip the rice paper wrap in water quickly remove and place it on a sheet or wooden board.

Place the seaweed sheet top it up with the vegetables and drizzle the mayo.

Gently fold all four sides to make a wrap.

Sprinkle sesame seeds on both sides both.

Heat a pan add a teaspoon of oil and in low flame fry till light brown and crisp.

Enjoy with any dip of your choice.

Note:

Meat eater can add their choice of meat or seafoods.

Thanks for visiting !

Kambu Idli Dosai Recipe / Bajra Idli Dosa Recipe / Pearl Millet Idli Recipe - Healthy Idli Recipes - Millet Recipes

 

Kambu Idli

Ingredients

Kambu / Pearl millet - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method

Wash and soak kambu, methi, rice and urad dal together for 4 hours.

Grind the ingredients to a smooth batter add salt mix well.

Cover and let to ferment overnight or at least for 8 hours.

Next day mix the batter well , grease the idly plates pour a ladle of batter into the plates & steam them till cooked.

Serve it with any chutney you like.

Thanks for visiting !