Dill Lemon Rice / Lemon Dill Rice / Dill Rice / Dill Lemon Chitranna

Dill Lemon Rice

Ingredeients
Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dal and Channa dal - each 1 tsp
Green chillies - 4
Hing - 1/8 tsp
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)
Chopped dill leaves - 1 cup
Cooked rice 2 cups
Method
Heat oil in a pan temper it with mustard,urad dal,channa dal,hing and curry leaves.
Next add the green chillies,dill leaves,salt and turmeric powder in low flame fry till raw smell has disappeared and the dill leaves are cooked.
Add rice and give a quick mix.
Lastly squeeze out the lemon juice toss well till everything is combined.
Switch off the stove and enjoy with papad .

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Gulkand Lassi / Gulkand Lassi Recipe / Dried Rose Petals Lassi - Summer Drinks

Gulkand Lassi

Ingredients
Cold milk - 1/2 cup
Thick curd - 1 cup
( Curd should not be sour)
Sugar - 1tsp
( As my gulkand was not sweet so i added sugar)
Rose syrup/Rooh Afza - 1 tsp
Chopped pistachio  - 1tsp
Crushed cardamom - a generous pinch
Gulkand - 1tbsp
( I used homemade gulkand, click HERE for the recipe)

Method
Take a blender add sugar,gulkand,curd and milk,blend until smooth
Pour into a glass, top it with chopped nuts,few edible dried rose petals ( optional) and Rooh Afza.
Serve them immediately!



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Mixed Beans Pulao / 9 Beans Pulao / Bean Pulao / Easy Rice Recipes

Mixed Beans Pulao

Ingredients
Basmati rice -1 & 1/2 cups
( wash and soak it in water for 5 minute)
Water- 2 and 1/4 cups
Mixed beans of your choice - 1 cup
( soak it over night and next day pressure cook for 1 whistle,make sure they are not mashed)
Ginger & Garlic paste -1tsp
Salt to taste
Sliced  onion-1/2
Chopped tomato-1 large
Slit green chillies -6
Mint leaves - few
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Bay leaf - 1
Star anise - 1
Marati mogu - 1
Oil-3 tsp
Ghee-2 tsp

Mixed Beans Pulao

Method
Wash and soak rice in water for 5 minute.
Heat oil and ghee in a pan add the whole spices & saute.
Add onions and fry till its light brown,
Add ginger garlic paste saute till raw smell has completely disappeared,add the tomato and mint leaves saute for a minute.
Add the cooked beans along with the water,salt and fry till everything is combined.
Drain out the water from rice and add,pour hot water mix well.
Cover with a lid and in low flame cook till rice is cooked,
Garnish with mint leaves and serve hot with raita.

Note:
a) I used raw peanuts,black eye bean,black and white channa,horsegram,green moongh dal,rajma,green and yellow dry peas,
b) For extra flavour you can add coconut milk too.
c) Adjust water accordingly as the cooked beans will have some water

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Lauki Raita Recipe / Dudhi Raita Recipe / Lauki ka Raita / Bottle Gourd Raita

Lauki Raita

Tempering
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Jeera/Cumin seeds - 1/4 tsp
Hing - a generous pinch
Curry leaves few
Other ingredients
Grated bottle gourd/Sorrakai/Lauki - 2 cups
( squeeze out the water from lauki and use,if you don't want to eat raw then fry it in 1st of oil or steam the lauki and make the raita )
Salt to taste
Thick beaten curd - 1 & 1/2 cups
Ingredients ground to a thick smooth paste
Grated coconut - 1/4 cup
Green chillies - 2 small
Ginger - 1 tsp
Method
Add lgrated lauki, salt and the ground paste to the curd mix and keep it aside.
Heat oil in a pan and temper it with above ingredients,switch off the stove.
Cool and add it to the curd mixture mix it well,garnish with curry /coriander leaves.
Serve cold with plain rice or pulao.

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Karamani Murungai Poo Curry / Thatta Payir Murungai Poo Curry / Black Eye Bean & Drumstick Flowers Curry / Lobia And Drumstick Flowers Curry

Karamani Murungai Poo Curry

Ingredients
Black eye bean-1/2 cup
(soaked overnight and cooked with little salt)
Drumstick flowers / Murungai Poo - 2 cups
Onion chopped -1/2
Chopped Tomato - 1 large
Ginger & Garlic paste-1tsp
Coriander leaves 1 tsp for garnish
Turmeric powder-1/4tsp
Salt to taste
Chilly powder-1tsp
Coriander powder - 1/2 tsp
MDM Kitchen king masala or garam masala - 1/2 tsp
Oil - 1 tbsp
Mustard - 1 tsp
Jeera - 1/2 tsp
Method
Heat oil in a pan temper with jeera and mustard seeds.
Add onion,tomato,murungai poo,ginger & garlic paste and fry till light brown & till raw has smell disappeared.
Add all the dry masala powders,fry for 2 minutes,next add the cooked beans along with the water.
Cover it with a lid and in low flame cook till the curry is thick,
Switch off the stove,garnish with coriander leaves & serve it with rice or roti.

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Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts

Masala Kadalai

Ingredients
Raw peanuts/groundnuts - 2 & 1/2 cups
( slightly fry in a pan till just warm)
Besan / Kadalai Mavu - 3 tsp heaped
Rice flour - 2 tsp heaped
Salt to taste
Red chilly powder - 1 tsp
Grated garlic - 2
Hing - 1/4 tsp
Crushed fennel seeds - 1/4 tsp
Curry leaves few
Oil to deep fry

Masala Peanuts

Method
Take a bowl add the rice flour,besan,salt,red chilly powder,hing,garlic and the warm groundnuts,mix  everything well.
Sprinkle water little by little till all the peanuts are coated with the mixture.Do not pour too much water and make it like a bajji batter.Each peanuts will look dry but all well coated to the mixture.
Heat oil in a pan and carefully drop the coated peanuts separated and not in bunches.
In medium high flame fry till brown on all sides and crisp.
Remove to a plate and garnish with fried curry leaves.
Enjoy this crispy peanuts with tea.

Note:
a) You will be using very little water to coat the peanuts ,do not pour water and make it like a bajji batter,See picture above.
b) Deep fry in medium high flame otherwise the peanuts will turn brown fast and they will not be crispy,You will end up with a chewy texture.
c) 1 tsp of hot oil can be added to the peanut mixture before frying,but i did not add still got a crispy texture.
d) Beginners can arrange each peanuts separately in a plate and then carefully drop it into the hot oil.
e) Sometimes peanuts may pop up while frying so i always fry the peanuts till just warm and then use.If masala is well coated chances are less to pop.
e) As my family don't like the peanuts fully coated with besan i have reduced.If you want to coat fully add 1 or 2 tsp extra besan.

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Stuffed Idli / Potato Stuffed Idli Recipe / Stuffed Tumbler Idli / Aloo Stuffed Idli

Stuffed Idli

Ingredients for Filling
Oil - 1 tsp
Jeera - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Chopped curry leaves - few
Chopped onion - 1 tbsp
Chopped green sillies - 2
Grated ginger - 1/4 tsp
Grated carrot - 1 medium size
Boiled and mashed potato - 1 large
Method
Heat oil in a pan temper it with jeera.Add the chopped curry leaves,onion.ginger and green chillies fry till colour changes.Add the grated carrots,salt and turmeric powder saute for a minute.Lastly add the mashed potato and mix well till combined.
Cool and roll it out in small equal size logs,keep it aside.
For Coating
Oil - 1 tsp
Mustard - 1 tsp
Sesame seeds - 1 tsp
Curry leaves few
Kashmiri red chilly powder - 1/2 tsp
Idli Podi Or Chutney podi - 1 tbsp
Method
Heat oil in a pan temper it with mustard,sesame seeds and curry leaves.Switch off the stove add the Idli podi or Chutney podi mix and keep it aside.

Stuffed Idli

Other ingredients
Idli Batter as needed
Method
Grease some oil inside a stainless steel tumbler pour 1 or 2 ladles of Idli batter,
Place a aloo roll in the center and cover it up with some more batter till the top.
Steam these stuffed Idlis for 8 to 10 minutes or till done.
Cool completely loosen the edges using a knife and carefully unmould the idlis from the tumbler.
Roll these idlis into the tempered Idli podi mixture making sure all sides are well coated.
Carefully cut into circles and serve.

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Beetroot Rava Kesari / Beetroot Kesari / Kesari Recipe

Beetroot Kesari

Ingredients
Rava/Sooji/Semolina - 1/4 cup
Water - 1 & 1/2 cups
Beetroots finely grated - 1 & 1/2 cups
Palm sugar - 5 tbsp
( As my home grown beetroots were not sweet i added more sugar,adjust according to the sweetness of the beetroot)
Ghee -2 tbsp
( add more if you want)
Chopped almonds - 15
Crushed cardamom - 8
Method
Fry nuts in 1tsp of ghee till light brown & keep it aside.
Heat 2 tsps of ghee and roast the rava till slightly colour changes & nice aroma comes.
In another pan add some ghee & fry the beetroot till raw smell has disappeared,pour water and bring it to a boil.
Reduce the flame and add the roasted rava mix well make sure there are no lumps and cover it with a lid and cook till rava has absorbed all the water and is cooked.
Now add the sugar and in low flame cook till well combined.
Add extra ghee if your kesari is dry.
Add the fried nuts and cardamom powder,mix and switch off the stove.
Serve the Kesari warm.

Beetroot Kesari

Note:
a) Fry rava well otherwise your kesari will be sticky.
b) Adjust sugar according to the sweetness of the beetroot.
c) Fry the beetroot well till raw smell had disappeared otherwise the end product will taste raw.

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Murungai Poo Thogayal / Murungai Poo Thuvaiyal / Drumstick Flowers Chutney

Murungai Poo Thogayal

Ingredients
Murungai poo / Drumstick Flowers / Moringa Flowers - 1 cup
Salt to taste
Urad dal - 1 tbsp
Channa dal - 1/2 tbsp
Red chillies - 4
Chopped ginger - 1 tsp
Tamarind - a small piece
Grated coconut - 3 tsp
Hing - 1/4 tsp
Oil - 2 tsp
Method
Heat oil in a pan add urad dal,channa dal,hing,ginger and red chillies.fry till its light brown.
Add the murungai poo and saute till raw smell has disappeared.
Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.

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Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts

Thukkada

Ingredients
Maida / All purpose flour - 1 cup heaped
Salt to taste
Red chilly powder - 3/4 tsp
Ajwain - 1/2 tsp
Grated garlic - 2
Chopped curry leaves - 8
Hot oil - 1 tbsp for the dough
Oil as needed to deep fry

Spicy Diamond Cuts

Method
Take a bowl add all the above mentioned ingredients and mix well.
Pour water little by little and form a tight dough.Cover and rest for 5 minutes.
Dust your working place with some flour and roll out the dough to a thin sheet.
Take a knife and cut into diamond shape pieces.
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides in medium high flame.
Remove it on a kitchen paper for excess oil to get absorbed if any.
Serve hot with tea as an evening snack

Note:
This recipe can be made with just wheat flour/Atta too.

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