Sunday, September 21, 2014

How To Make Lemon Rice

Simple and flavourful peanut and lemon rice -a South Indian specialty

Rice is the staple diet of South India and there are so many ways of making simple but flavourful rice pilaf .Many South Indian rice preparations are very quick and made by using left over rice.I love rice and often try different recipes to make quick and filling rice preparations.

lemon rice is a very popular south Indian preparation .It is very flavourful and can be made with either left over boiled rice or  fresh boiled rice. Its a dry preparation so a good recipe to use for lunch boxes and as a travel food.It is also offered as prashad in many south Indian temples.
If you have left over rice then it can be made in a jiffy,just a tempering of urad daal, mustard, peanuts and curry leaves are added in boiled rice and then lemon juice is added to give that tangy flavour. Addition of cashew nuts is optional.

This rice is a complete meal in itself so you don't need any accompaniment to serve with it but papad,salad and coconut chutney goes very well with this preparation .

south Indian style lemon rice

Prep time-10 min
Cooking time-15 min
Difficulty level- easy
Spice level- mild spice
Cuisine- South Indian

  • Boiled rice - 2.5 cup
  • Pea nuts /moongphali - 2 tbsp
  • Lemon juice- 2 tbsp
  • Curry leaves -10
  • Green chili /hari mirch,chopped - 2 tsp
  • Ginger/adrak,chopped -1/2 tsp
  • Cooking oil - 2 tbsp
  • Mustard seeds/rai - 1.5 tsp
  • Asafoetida/hing - 1/4 tsp
  • White lentil /urad daal - 1 tsp
  • Bengal gram /chana dal - 1tbsp
  • Whole red chili /sadut laal mirch - 4
  • Cashew nuts /kaju - 12
  • Turmeric /haldi-1/2 tsp
  • Salt/namak- to taste
  1. Heat oil in a heavy and broad bottom pan.
  2. Add peanuts and stir fry on low flame till golden in colour
  3. Drain and keep aside.
  4. Now add urad daal,chana daal and when it start's to get some colour add the cashew nuts and stir
  5. When cashew start's getting a nice color then add whole red chilies,green chilies ,curry leaves and asafoetida.
  6. Add turmeric,fried peanuts,boiled rice and salt and stir to mix well.
  7. Switch off the flame and then add lemon juice and mix.
  8. Keep it covered for about 10-15 minutes so it absorbs all the flavours and the urad daal and chana daal will also become slightly soft.
Serving suggestions-Serve with salad, papad,coconut chutney or tomato chutney

Check some more rice recipes-

Wednesday, September 17, 2014

Kolhapuri Misal Pav (Spicy Tomato Stew with Sprouts)

Spicy tomato stew with moth sprouts and topped with Indian croutons

Misal Pav is a very popular street food/breakfast from Maharashtra. Healthy and spicy, there are a few different versions of making this, depending on the region. Misal is a medley of sprouts, a spicy broth and a crispy topping, served with fresh sweet buns (pavs).

I've never had misal pav before but had been wanting to try this from a long time now. A few days back I found this recipe in one of my old dairy, and I tried it immediately. I had no clue its such a wonderful dish, and will surely be making this more often!

how to make misal pav

This Kolhapuri Misal recipe, as the name suggests, is a popular street food from the city of Kolhapur. It consists of three main parts: 

1. Freshly ground spice mixture.
2. Stir frying the sprout mix (usal)
3. A spicy and tangy tomato broth (kat)

The three are then topped with Indian fried savory mixes (namkeen/farsan), which is then collectively called as Misal, and served along with fresh sweet buns (pavs).

This recipe may look daunting because of its length, but is actually a very quick and easy to follow recipe. Enjoy my version of hot and spicy Kolhapuri Misal Pav!

how to make kolhapuri misal pav

Prep time-10 min
Cooking time-20 min
Difficulty level-medium
Spice level-hot
Type-snack,street food
Serves - 4

Ingredients- For sprouts/usal
  • Moth/Matki sprouts - 3 cups
  • Refined oil/tel - 3 tsp
  • Mustard seeds/rai - 1/2 tsp
  • Cumin seeds /jeera- 1 tsp
  • Curry leaves - 8
  • Asafoetida /hing- 1/4 tsp
  • Chili powder /mirch- 1/2 tsp
  • Turmeric/haldi - 1/2 tsp
  • Salt/namak - 1 tsp
For the dry spice mix (masala)
  • Refined oil/tel-1/2 tsp
  • Cloves /laung-6
  • Pepper corns/sabut kali mirch- 8
  • Cinnamon /daalchini -1/3 inch
  • Cumin seeds /jeera -1 tsp
  • Coriander seeds /sabut dhaniya -1 tsp
  • Sesame seeds /safed til -1/2 tsp
  • Fennel seeds /saunf -1/4 tsp
For the broth (rassa/kat)
  • Coconut, dessicated and dry roasted - 1.5 tbsp
  • Tomatoes, chopped - 2
  • Ginger, chopped - 1/2 inch
  • Kashmiri Red Chilies, whole -4
  • Tamarind /imli  - 1 /2 inch
  • Misal Masala-1 tsp*
  • Turmeric /haldi -1/3 tsp
  • Chili powder /mirch -2 tsp
  • Jaggary/gur-1 tsp
  • Salt /namk -1 tsp
  • Water- 3 cup
  • Refined oil-3 tbsp
For garnishing and serving
  • Sweet Buns (Pav) -8
  • Mixed Namkeen - 4 tbsp
  • Fresh Cilantro - 2tbsp
  • Lemon wedges - 4
  • Sweet Chutney - 4 tbsp (optional)
  • Yogurt - 3 tbsp (optional)
  1. For the Dry Masala (Can also use readymade masala )
    1. Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala)
    2. When the cloves start swelling up, remove the spices and grind to make a fine powder. 
    3. Take out in a bowl and keep aside.
  2. For the Sprouts/Usal
    1. Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
    2. Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
    3. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
    4. Add 1 cup water, cover and cook till water almost dries up.
    5. Take out in a bowl and keep aside.
  3. For the Broth 
    1. Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
    2. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
    3. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
    4. Boil the broth for around 3-4 minutes.
How To Serve- 
1. Take a individual serving bowl and then add sprouts, pour the hot broth on top, depending on how spicy do you want your misal to be.
2. Garnish with Namkeen Sev/Farsan and chopped fresh cliantro.
3. Serve with sweet buns/pavs and another small bowl of just kat/broth.


1-*To make moth sprouts-  
 Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover   with a muslin cloth and keep covered for 2 days to sprout them.
2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste. 
7-Misal also tastes great with steamed rice .

    Sunday, September 14, 2014

    Eggless Blueberry Muffins

    Eggless Blueberry Muffins-Soft and moist eggless muffins

    Summers are the best time to get fresh and delicious blueberries. I love their flavour in cakes and muffins so when I find a bag of fresh blueberries in my local store, the first thing that came to my mind was to make muffins. After going through a few different recipes on the net, I made these muffins and  loved the caramelized berries in the soft and moist muffins. You can adjust the quantity of blueberries between 1/2 a cup to 1 cup depending on how much you like them.

    I love making muffins and cup cakes and already posted Orange cup cakes and beautiful and delicious Strawberry cup cakes recipes. But these blue berry muffins are now my new favorites.

    how to make eggless fresh blueberry muffins

    how to make eggless blurberry muffins

    Prep time - 15 minutes
    Baking time - 35 minutes
    Difficulty level - Easy
    Cuisine - International
    Type - Dessert, Breakfast

    • Refined flour / Maida - 1cup +2 tbsp
    • Fresh blueberries - 3/4 cup
    • Corn flour - 3 tbsp
    • Yogurt / Dahi - 1 cup
    • Cooking oil - 1/2 cup
    • Castor sugar / Pisi hui chini - 3/4 cup
    • Vanilla essence - 1 tsp
    • Lemon Zest / Kasa hua nimbu ka chilka - 1 tsp
    • Baking Powder - 1 tsp
    • Baking Soda - 1/2 tsp

    1. Sieve flour in a big bowl.
    2. Wash and wipe the  blueberries and dust(sprinkle) them with 1 tbsp of flour.
    3. In a separate bowl add yogurt, castor sugar and mix well.
    4. Now add baking soda and baking powder in the yogurt and mix.
    5. Let the yogurt mixture rest for 3-4 minutes or till it froth.
    6. Now add oil ,vanilla essence and lemon zest in the yogurt mixture and mix gently .
    7. Now add the sieved  flour in the yogurt mix .(keep adding 1 tbsp flour at a time and keep mixing)
    8. Now add the blue berries in the flour mix and stir gently.
    9. Fill the prepared mixture in muffin cups till 3/4 level(don't fill it till the top ,as it need some space to rise while baking) 
    10. Bake in a  preheated oven at 170 c for 35 minutes or till a tooth pick inserted come out clean.
    11. Let it rest for 5 minutes in the oven.
    12. Remove from the muffin cups and serve.

    Friday, September 12, 2014

    Ghughni / Matar Chaat / Dried Peas Potage

    An easy to make and popular spicy snack made of dried peas

    Ghughni is a chaat/street food from Eastern India, and is a very popular Bengali snack and is also quite popular in Uttar Pradesh and Bihar.

    During my childhood days street food hawkers carrying hot and spicy ghughni in a big brass pateela were a common sight outside schools, on the road sides, near cinemas halls or just by the roadside.

    Ghughni is made with dried yellow peas/dried green peas. Peas are soaked, boiled, tempered , cooked with tomatoes and spices and then garnished with radish, tomatoes and green chilies. A spoonful of hot green chutney and little bit of tamarind chutney is added  to make it more tangy and spicy.

    It can be served as a chaat, snack or can be enjoyed with hot kulchas, parathas or pooris. Ghughni is also used as a stuffing for pani puri, instead of the usual boiled potato and chickpeas, in eastern Uttar Pradesh.

    The consistency of ghughni depends on your personal choice - some prefer it very thick, some make it with a little bit of gravy the way I made it, but it tastes great either way!

    how to make ghughni

    Prep time - 15 minutes
    Cooking time - 20 minutes
    Difficulty level - easy
    Spice level - medium hot
    Cuisine - Indian
    Type - Side dish/Chaat

    • Dried Yellow peas /matra - 1 cup
    • Tomatoes/tamatar, chopped - 1 (125 gms)
    • Boiled potato/aloo -  1(optional)
    • Green chilies/ hari mirch, chopped -1 tsp
    • Ginger/adrak, grated -1 tsp
    • Turmeric powder/haldi  - 3/4 tsp
    • Chili powder/lal mirch - 1tsp
    • Garam masala - 1/2 tsp
    • Tamarind pulp/imli  - 4 tsp
    • Salt/namak  - to taste
    • Black salt /kala namak- 1/4 tsp
    • Sugar/chini - 1/2 tsp
    • Cooking oil/tel - 2.5 tbsp
    • Cumin seeds/jeera -1 tsp
    • Bay leaves/tej patta - 2
    • Cinnamon/daalchini - 1/3 inch
    To Garnish
    • Radish/Mooli, grated - 1/2 cup
    • Tomatoes/tamatar, chopped - 3/4 cup
    • Green chilies/hari mirch, chopped - 2 tsp
    • Fresh coriander/dhaniya chopped - 2 tbsp
    • Lemon juice/nimbu ras - 2 tsp
    • Mint chutney /pudina chutney- 4 tsp
    • Tamarind chutney/imli chutney - 3 tsp
    • Roasted cumin powder /bhuna jeera- 1tsp
    • Chili powder/lal mirch - 1tsp
    1. Wash the peas and soak them in enough water for 6-8 hours .
    2. Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
    3. Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
    4. In the same pan add cumin seeds, bay leaves and cinnamon.
    5. When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
    6. Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
    7. Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
    8. Cover and simmer for 5-6 minutes till done.
    9. Now add the garam masala and mix well .
    How to serve-
    1. Take around 3/4 to 1 cup of ghughni in a serving bowl.
    2. Add some green chutney and tamarind chutney and mix.
    3. Add boiled and fried potatoes (I have not added them).
    4. Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
    5. Sprinkle lemon juice, roasted cumin powder, black salt and chili powder. 
    6. Serve immediately.

    Quick version-
    1. Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
    2. Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.