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Lemon rice is a crunchy, flavorful and sour rice recipe. This is one of the most popular and often made rice recipe from South India. A rice dish I have had at a few South Indian temples and also in restaurants. Ingredient 4 cups cooked rice 2 tablespoons lemon juice  1 teaspoon mustard seeds 1 teaspoon urad dal  1 teaspoon channa dal 2 dry red chilies 1 to 2 green chilies,chopped 12 to 15 curry leaves 1  pinch hing ½ teaspoon turmeric powder 1 tablespoon cashews nut ¼ cup peanuts  3 tablespoon sesame oil  rock salt (sendha namak)  1cup chopped veggies Instructions cooking rice Rinse 1 heaped cup rice a couple of times and soak for 30 minutes.  Then drain the water and pressure cook rice with ¼ teaspoon salt and 2 cups water for 2 to 3 whistles or 8 to 10 minutes on medium-high flame.  1 heaped cup rice will yield 3 to 4 cups rice. This depends on the type and quality of rice.  When the pressure settles down on its own in the cooker, remove t...

👌👾 INGREDIENTS FOR HANDVO BATTER: 1 cup rice ½ cup chana dal ¼ cup toor dal 2 tbsp urad dal ½ cup curd  1 cup bottle gourd / lauki, grated ½ cup cabbage, grated ¼ cup carrot, grated 3 tbsp coriander, finely chopped ½ tsp ginger paste 1 green chilli, finely chopped ½ tsp sugar ¼ tsp kashmiri red chilli powder ¼ tsp turmeric  2 tsp oil ¾ tsp salt 1 tsp eno / fruit salt FOR TEMPERING: 3 tsp oil ¾ tsp mustard ½ tsp cumin  1 tsp sesame  few curry leaves pinch hing / asafoetida INSTRUCTIONS firstly, soak 1 cup rice, ½ cup chana dal, ¼ cup toor dal, 2 tbsp urad dal for 3-4 hours. add ½ cup curd and blend to a smooth but slightly coarse paste. further add 1 cup grated bottle gourd, ½ cup grated cabbage, ¼ cup grated carrot and 3 tbsp coriander. also add ½ tsp ginger paste, 1 green chilli, ½ tsp sugar, ¼ tsp chilli powder, ¼ tsp turmeric, 2 tsp oil and ¾ tsp salt. mix well making sure the batter is slightly thick like idli batter consistency. now add 1 tsp eno / fruit salt ...

INGREDIENTS FOR SOYA PREPARATION: 4 cup water ½ tsp salt 1 cup soya chunks 1 tbsp curd  ½ tsp ginger garlic past ¼ tsp pepper, crushed ½ tsp kashmiri red chilli powder ¼ cup corn flour oil for frying OTHER INGREDIENTS: 4 tsp oil 3 clove garlic, chopped 1 green chilli, slit 4 tbsp spring onion, chopped 2 tbsp onion, chopped 10 cubes capsicum 2  tbsp  tomato sauce 1 tbsp  vinegar 1  tbsp  soy sauce 1 tsp  chilli sauce ¼  tsp  pepper,  crushed ¼  tsp  salt FOR CORN FLOUR SLURRY: 1  tsp  corn flour ¼  cup  water INSTRUCTIONS firstly, in a large saucepan get 4 cup water with ½ tsp of salt to a boil. now add 1 cup soya chunks. boil for 10 minutes or until soya turns soft. drain off the water and rinse with cold water. cool completely. now in a large bowl take 1 tbsp curd, ½ tsp ginger garlic paste, ¼ tsp pepper, ½ tsp chilli powder. mix well and prepare a smooth ...

AUTHOR: Shilpi  Ingredients                           for dal dhokla 1 cup whole moong daal 1 tablespoon ginger-green chilli paste ½ cup water or as required for grinding moong  1/2 cup  rice socked in water 1 tablespoon coriander leaves, chopped 1 tablespoon oil 1 tablespoon lemon juice salt as required 1 teaspoon fruit salt or eno                            for tempering 1 to 2 tablespoon oil ½ teaspoon mustard seeds ½ teaspoon cumin seeds 1 pinch asafoetida (hing) 1 teaspoon roasted sesame seeds 1 sprig curry leaves 2 tablespoon water                             for garnishing ¼ cup coriander leaves, finely chopped ¼ cup grated coconut - optional Instructions                            making batter...

Ingredients Rava- 1 cup  Curd - 1 cup Boiled potatoes - 3  Green peas - ¼ cup Green coriander - 1 to 2 tbsp (finely chopped) Oil - 1 to 2 tbsp Mustard seeds - ½ tsp Cumin seeds - ¼ tsp Mango powder - ¼ tsp Coriander powder - 1 tsp Red chilli powder - ¼ tsp Green chilli - 2  Ginger paste - ½ tsp Green chutney Tomato sweet chatney Instructions                           To make Idli - For the batter, take 1 cup of semolina in a bowl and add 1 cup of curd to it. - Add some water and mix it well. - Add a ½ teaspoon of salt and mix it. - Add some water and blend the batter well. - After 15 minutes, the batter has set. - Add a ½ teaspoon of Eno fruit salt and some water to it. - Take a vessel, place a stand and preheat some water in it. -Take some mini bowl and add grease them with oil. - Fill a ⅓rd portion of a bowl with the batter. - Turn the flame to low and place the bowl carefully in it. - Steam cook it after ...

Ingredients 1-1/2 cup Hung Curd  1 cup Milk 400 grams Condensed Milk 1 teaspoon Cardamom Powder (Elaichi) 1-1/2 cup litchi puree Directions  To begin with Litchi Bhapa Doi, firstly in a large pan whisk hung curd and condensed milk together with an electric or  hand blender till it is smooth and creamy. Add milk slowly and whisk again till you see the froth appearing. Add cardamom powder and litchi. Preheat the oven at 180 degree C and meanwhile, take 4 any oven safe glass in which you want to bake the curd. You can also bake it in a large baking tray and later cut into pieces. Pour in the curd mix into the glass till the rim. In a baking tray or a drip tray of the oven, place the filled glass and pour water in it. in the tray till the glass were half immersed.Then cover the glass with silver paper. Place the tray in the oven and bake for 40-45 mins or till the toothpick inserted comes out clean. The baking tie may vary from oven to oven. Take out the tray and let it cool....

Ingredients for roasting rava 1 tbsp ghee  1 cup heaped fine rava  6 tbsp fresh grated coconut  other ingredients ½ cup sugar  or add as per taste 3 tbsp ghee (clarified butter) 3 tablespoons chopped nuts like cashews, almonds, pistachios 1 tablespoon golden raisins ½ teaspoon cardamom powder   Instructions roasting rava Heat 1 tablespoon ghee in a heavy pan or kadai. Keep the flame to medium and let the ghee melt. Once the ghee has melted, lower the flame and add 1 heaped cup fine rava. use the fine variety of rava. Mix rava very well with the ghee. stir often and begin to roast rava on a low flame. Continue to roast rava till the rava become fragrant and changes its color.  No need to brown the rava. The texture will also appear crumbly, loose and light. Roasting rava takes about 10 to 12 minutes on a low flame.  Once the rava becomes hot, then you have to stir non-stop so that the rava does not get browned or burnt. Once the rava is roasted wel...