Lemon rice is a vibrant and zesty South Indian dish that beautifully combines comfort with incredible flavour. In just a few simple steps, you can effortlessly transform plain rice into an aromatic and tangy meal, making it perfect for a quick lunch or dinner.

To start off, cook some fluffy basmati rice and allow it to cool completely. Meanwhile, heat oil in a pan and add mustard seeds, peanuts, and dal (chana dal and urad dal). As you cook these ingredients, be sure to wait until they turn golden and fragrant, which creates a delicious base. Once they are nicely roasted, add curry leaves and green chilies, allowing their delightful aromas to infuse the oil. After that, stir in a pinch of turmeric to achieve a vibrant golden color. Then, finish the dish with a generous squeeze of fresh lemon juice, which adds a refreshing tang that significantly enhances the overall flavour.

Consequently, you will have a beautiful and delicious dish that is not only visually appealing but also packed with bold flavors. Furthermore, lemon rice pairs wonderfully with yogurt, pickle, or papad, making it an ideal meal for any occasion. In addition, it’s incredibly versatile, so you can serve it alongside any protein or as part of a larger spread. Ultimately, whether you’re pressed for time or simply craving a light yet satisfying dish, lemon rice is your go-to recipe that delivers the perfect balance of zest, spice, and texture.

Moreover, this dish is easy to customize. For instance, you can add vegetables like peas or carrots to enhance both flavour and nutrition. In summary, lemon rice is not just a meal; it’s an experience that brings a burst of sunshine to your table!

Enjoy our other recipes: Sukhi Lehsun ki Chutney, Mutton Chop

Ingredients

• Boiled small rice – 1 cup
• Sesame oil – 1 & 1/2 tablespoons
• Mustard seeds – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Chana dal (split chickpeas) – 1 tablespoon
• Urad dal (split black gram) – 1 teaspoon
• Dry red chili – 1
• Curry leaves – 10-12
• Peanuts – 1/4 cup
• Asafoetida (hing) – 1/2 tsp
• Salt to taste
• Juice of lemon – 1 teaspoon
• Water – 1 teaspoon

For Garnishing

• Fry curry leaves
• Fry green chilies, slit – 2

Instructions

• Heat oil in a pan. Add mustard seeds and let them splutter. Add chana dal, urad dal, peanuts or cashews, and fry until golden brown.

• Add turmeric powder, green chilies, dry red chili, curry leaves, and asafoetida. Sauté for a minute.

• Add the cooked rice, salt and lemon juice and then toss in the rice.

• Turn off the heat and sprinkle some water on the rice, cover and cook for 2-3 minutes.c

• Garnish with fry curry leaves and serve hot with mutton curry, raita or pickle.

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Introduction:

Murukku, a beloved Indian snack, goes by the name Chakli in some regions, and it’s a quintessential treat, particularly cherished during festive occasions such as Diwali. Here’s a simple recipe to make South Indian Crispy Murukku.

This South Indian Crispy Murukku recipe draws inspiration from the culinary expertise of Nisha Madhulika, offering a delightful twist to the traditional snack.

Indulge in our array of delectable snack recipes, perfect for any occasion or craving. From savory to sweet, there’s something to please every palate. Explore our collection and embark on a culinary adventure!

Healthy Murmure Laddoo, Instant Mixture Recipe, Bread Pocket, Shakkar Pare.

Ingredients

• Chickpea flour – 1/4th cup (for roast)
• Chickpea flour – ¾ cup (40 gms)
• Rice flour – 1 cup (170 gms)
• Salted Butter – ¼ cup (50 gms)
• Asafoetida – ½ pinch
• Cumin seeds – 1/2 teaspoon
• Salt to taste
• Oil – for frying
• Water as needed

Method

Prepare the Dough:

• Heat 1 cup of water in a vessel for the dough. Add salted butter, asafoetida, cumin seeds, and 1/2 tsp of salt to the water, and boil until the butter melts. Switch off the gas and set aside.

• Take 1/4 cup of chickpea flour and roast it for 3 minutes. In a bowl, combine rice flour with the remaining chickpea flour. Mix both flours properly, then gradually add the butter masala water to knead the soft dough. Ensure that the dough is neither too soft nor too hard.

Shape the Murukku:

• Heat oil for deep frying in a heavy-bottomed pan over medium heat.

• Meanwhile, take a small portion of the dough and fill it into a chakli maker or a murukku press fitted with a star-shaped disc.

• Press the dough in a circular motion onto a greased plate or parchment paper to form spiral shapes. Make sure they’re not too thick.

Fry the Murukku:

• Once the oil is hot enough, carefully slide the shaped murukku into the hot oil. Fry them in batches, but do not overcrowd the pan.

• Fry them until they turn golden brown and crispy, flipping them occasionally for even frying.

• Once done, remove the fried murukku using a slotted spoon and drain them on paper towels to remove excess oil.

Serve:

• Enjoy your homemade murukku as a crispy snack with a cup of tea or coffee!

Cool and Store:

• Allow the murukku to cool completely before storing them in an airtight container. They can be stored for a couple of weeks at room temperature.

The post South Indian Crispy Murukku appeared first on FoodFlavor.in.

Instant Bread Dosa is quick and easy to make South Indian breakfast. The best part is that it does not require lengthy overnight fermentation process. The fermentation is done quickly ( in about 2-3 hours) . This is one of the easiest ways of making Dosa.

Basically, it is prepared with combination of white bread, semolina and rice flour. It is very quick and good for breakfast, lunch and dinner. This is a unique way of preparing an instant bread dosa.

Ingredients

For Dosa Batter

• Bread – 6-8 slices ( 200-250 grams)
• Semolina – ½ cup
• Rice flour – 1 tablespoon
• Curd –  3 tablespoons
• Curry Leaves – 7-8
• Ginger – ½ inch (finely chopped)
• Green chilies – 2-3 (finely chopped)
• Salt to taste
• White oil – ½ tablespoon
• Water –  as required

For filling

• Boiled Potatoes – 4, large
• Onion – 1 thinly sliced
• Green chili – 3-4 finely chopped
• Roasted Peanuts – 1 tablespoon
• Curry leaves – 8-10
• Turmeric powder – ¼ teaspoon
• White oil – 1 tablespoon

For Phoran

• Rai or Mustard seeds – ½ teaspoon
• A pinch of asafoetida

Method

For aloo masala filling

1. Peel the boiled potatoes and chop them roughly.
2. Heat some oil in a non-stick kadai on medium heat and add mustard seeds, asafetida and allow it to splutter and change colour.
3. Add sliced onion and curry leaves. Now, stir it till light golden brown. Add potatoes, turmeric powder and salt and mix well and cook 2-3 minutes, add roasted peanuts and mix well.

For making dosa

1. First take all bread slices and trim the edges and soak the slices in sufficient water for 5 minutes.
   

2. Transfer other ingredients (semolina, rice flour, ginger, green chilies, curd, curry leaves, salt, oil and 4 tablespoons water) into  a jar, and grind to smooth batter.

3. Now add bread slices and ½ cup water and grind it for smooth batter and transfer to a bowl.

4. Allow to ferment in a room temperature for about 2-3 hours.

5. Heat some oil in a non-stick tawa on medium heat and wipe with a wet cloth.

6. Pour a big spoonful ( typically a Ladle size) of the batter and spread it in circular to make it to thin dosa.

7. Add a little butter on top and spread and cook for 2-3 minutes.

8. Pour potatoes mixture and fold it.

9. Serve crispy bread dosa with chutney.

Here’s the Full Recipe.  Also You may enjoy this with our Dahi Pudina Chutney or Spicy Tomato Chutney.

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Instant Bread Dosa

Instant Bread Dosa quick and unique or easy to make South Indian Dosa for breakfast. This is a Unique way of preparing an instant bread dosa.

Prep Time 3 hours hours

Cook Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 2 -3

Author FoodFlavor.In

Ingredients

For Dosa Batter

• Bread – 6-8 slices 200-250 grams
• Semolina – ½ cup
• Rice flour – 1 tablespoon
• Curd – 3 tablespoons
• Curry Leaves – 7-8
• Ginger – ½ inch finely chopped
• Green chilies – 2-3 finely chopped
• Salt to taste
• White oil – ½ tablespoon
• Water - as required

For filling

• Boiled Potatoes – 4 large
• Onion – 1 thinly sliced
• Green chili – 3-4 finely chopped
• Roasted Peanuts – 1 tablespoon
• Curry leaves – 8-10
• Turmeric powder – ¼ teaspoon
• White oil – 1 tablespoon

For Phoran

• Rai or Mustard seeds – ½ teaspoon
• A pinch of asafoetida

Instructions

For aloo masala filling

• Peel the boiled potatoes and chop them roughly.
• Heat some oil in a non-stick kadai on medium heat and add mustard seeds, asafetida and allow it to splutter and change colour.
• Add sliced onion and curry leaves. Stir it till light golden brown. Add potatoes, turmeric powder and salt and mix well and cook 2-3 minutes, add roasted peanuts and mix well.

For making dosa

• First take all bread slices and trim the edges and soak the slices in sufficient water for 5 minutes.
• Transfer other ingredients (semolina, rice flour, ginger, green chilies, curd, curry leaves, salt, oil and 4 tablespoons water) into a jar, and grind to smooth batter.
• Now add bread slices and ½ cup water and grind it for smooth batter and transfer to a bowl.
• Allow to ferment in a room temperature for about 2-3 hours.
• Heat some oil in a non-stick tawa on medium heat and wipe with a wet cloth.
• Pour a big spoonful ( typically a Ladle size) of the batter and spread it in circular to make it to thin dosa.
• Add a little butter on top and spread and cook for 2-3 minutes.
• Pour potatoes mixture and fold it.
• Serve crispy bread dosa with chutney.

The post Instant Bread Dosa appeared first on FoodFlavor.in.

This is also called Sooji Chapati or Rava Chapati.

How to Make Sooji ki Roti

Sooji Ki Roti

Sooji Ki Roti

• Sooji (Rawa or semolina) – 2 cups
• White oil for frying
• Water – 2 1/2 cups
• Oil – 1 tsp
• Additional oil for kneading – 1 tsp
• Rice or wheat flour for dusting – 3 tbsp

Method

Bring 2 cups of water to boil in a deep wok. Add oil and mix well.

Sooji

when it start boil add Sooji to the water while continuously stirring to avoid lumps.

When the water and sooji are well mix, switch off the stove and let it rest till cool.

when sooji dough cools down but a little more than warm, knead it like dough with lightly oiled hands.

Sooji Dough

Divide into equally portions and roll them into chapati shaped with the use of Rice flour or wheat Flour for dusting.

Sooji Ka Peda

Rooled Chapati

Cook the rotis on a tava on one side for about 2 minutes or wait for the small air bubbles. Flip and cook other side for another 2-3 minutes. Take it out, Increase the heat and allow the roti to puff directly on the flame.

Puffed Roti

Remove and do the same process for reaming dough.

Serve with chicken, mutton or any kind of vegetable curry.

Sooji Ki Roti with Gobi Ka Salan

Note

Right temperatures of the tawa is very important thing while making Rava Roti. if the temperature is too high, roti will burn, and if it is too low then roti will become hard. So I always prefer to roasting on medium to high heat.

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Sooji ki Roti (Rawa / Semolina Roti)

Sooji (Semolina) Roti is a great dish for packing for lunch or school. Infact they stay surprisingly soft for a long time as compared with a regular roti. Its a great change from the Regular Wheat flour rotis. Sooji is also called rawa (or Rava if you prefer) in South India . This Roti is called Thali Peet in Kannada. This is also called Sooji Chapati or Rava Chapati.

Course Main

Cuisine Punjabi Recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author FoodFlavor.In

Ingredients

• Sooji Rawa or semolina – 2 cups
• White oil for frying
• Water – 2 1/2 cups
• Oil – 1 tsp
• Additional oil for kneading – 1 tsp
• Rice or wheat flour for dusting – 3 tbsp

Instructions

• Bring 2 cups of water to boil in a deep wok. Add oil and mix well.
• When it starts to boil add Sooji while continuously stirring to avoid lumps.
• When the water and sooji are mixed well, switch off the stove and let it cool to lukewarm.
• Knead the lukewarm sooji dough with lightly oiled hands.
• Divide into equally portions and roll them into chapati shaped with the use of Rice flour or wheat Flour for dusting.
• Cook the rotis on a tava on one side for about 2 minutes or wait for the small air bubbles. Flip and cook other side for another 2-3 minutes. Take it out, Increase the heat and allow the roti to puff directly on the flame.
• Remove and do the same process for reaming dough.
• Serve with chicken, mutton or any kind of vegetable curry.

Notes

Right temperatures of the tawa is very important thing while making Rava Roti. if the temperature is too high, roti will burn, and if it is too low then roti will become hard. So I always prefer to roasting on medium to high heat.

So how was it? Easy no?

Let us know in the comments below.

The post Sooji ki Roti (Rawa / Semolina Roti) appeared first on FoodFlavor.in.

Khichdi is an Indian preparation made from rice and lentils(dal). Khichdi is a very popular dish across India and Pakistan. Almost every state in India it has its own name for Khichdi, and has  it as part of regular meals. Considering that Khichdi is eaten almost everywhere in india, is instantly recognisable, very easy to make with readily available ingredients, I would nominate it as one of the National Dishes of India.

Bengalis call it khichuri. It is served Bhog(Prasad). In Odisha its made with Ginger and flavored with asafoetida and called adahengu khichdi (ADArak-HEENGu Khichdi, that is ginger-asafoetida khichdi) . This particular Khichdi is prepared at the famous Jagannath Temple in Puri as part of an old tradition. Khichadi is known as (or is similar to) Pongal in South India; primarily Tamil Nadu. In Bihar its called Khichri and its customary to eat it every Saturday. Most families in Bihar consume khichri with lots of ghee, baigan ka bharta, aaloo ka bharta, tomato chutney, papar, tilori (a fried snack), and mango pickle. The festival of Makar Sankranti is in complete without eating Khichdi.

Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is popular with many who follow an ayurvedic diet or nature cure. Khichdi is used as infant solid food since it is soft , easily digested, and has (basically)no spices. The people with upset stomach also prefer khichdi since it is easily digested.

Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns. Khichri is also a favourite campfire food. At home, moong dal khichdi and other khichdis are served with papad, pickle, curd, aaloo bharta, or baigan bharta, raita and chutney.In Bengal,this dish is prepared with so many ingredients that the idiom joga khichuri is used in Bangla to mean a mess.

Khichdi

Ingredients

• Moong dal (split) – 70gms
• Rice (add any rice, regular short or medium grained rice or even basmati) – 100gms
• Medium sized onion – 1 (finely chopped)
• Medium sized tomato – 1 (chopped)
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 (slit)
• Dry red chilli – 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups (for a more thin consistency)
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves – 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Method

1. Moong dal roosted on pan (without oil) until light brown.
2. Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
3. Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
4. A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
5. Turn off the fire and release the pressure from the cooker.
6. If the khichdi becomes too thick, then add some water and stir till the consistency is right.
7. The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
8. In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
9. Then add onions and fry till they are light browned.
10. Stir to mix well and add this tempering mix to the cooked khichdi mixture.
11. Garnish with coriander leaves.
12. serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched  tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil)  and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

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Khichdi

Cuisine Bihari Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Moong dal split – 70gms
• Rice add any rice, regular short or medium grained rice or even basmati – 100gms
• Medium sized onion – 1 finely chopped
• Medium sized tomato – 1 chopped
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 slit
• Dry red chilli - 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups for a more thin consistency
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves - 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Instructions

• Moong dal roosted on pan (without oil) until light brown.
• Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
• Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
• A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
• Turn off the fire and release the pressure from the cooker.
• If the khichdi becomes too thick, then add some water and stir till the consistency is right.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
• Then add onions and fry till they are light browned.
• Stir to mix well and add this tempering mix to the cooked khichdi mixture.
• Garnish with coriander leaves.
• serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil) and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

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