PLAIN LEMON RICE

PLAIN LEMON RICE

The most popular rice recipe from South India. lemon rice with freshly cooked rice or even with leftover rice, this lime rice can also be made as a tiffin box or as a picnic lunch.It’s a light dish kids will enjoy the most.

Ingredients:

cooked  rice (or leftover rice) 2 cup

cooking oil 2 tbsp

mustard seeds 1 tsp

curry leaves 3-4  sprig

green chillies(slit lengthwise) 2no.

turmeric powder 1 tsp

lime Juice (small) 2 no.

Salt to taste

Hing pinch

sugar (optional) pinch

dry whole red chillies 3 no.

channa dal 1 tsp

urad dal 1 tsp

Preparation:

Heat the oil in a pan and add the mustard seeds,channa dal, urad dal,  dry red chillies and green chillies. Fry till the spluttering stops and add curry leaves. Fry for another minute. Add the turmeric powder, hing and turn off the fire.

Add the lemon juice and mix well. Can add a pinch of sugar to enhance the taste

Add the rice, salt to taste and mix thoroughly.

Serve with a coconut chutney, pakoda

Serve with a coconut chutney, pakoda

snack recipes --came across this one at Vahrehvah.com. by Maya Shanbhag

May 30, 2008

Fresh Corn Pakodi/Patties..

Well, its the season of Corn. I was looking for some easy snack recipes with it and came across this one at Vahrehvah.com.

The first time I made it last week when my friends were over, but that time they turned out pretty hard as I added too much flour to make the batter thick and hold shape.

Today I tried it again and instead of adding flour, I decided to use bread crumbs for the binding. The patties turned out to be great in taste, even my son liked them a lot ( ya, usually it takes a lot to get him to eat something which I take pains to make ;) .

So here goes..

Ingredients

Fresh Corn - 1

Green Chillies - 2

Dalia /Putani/ Split dehusked Chana Dal - 1/4 cup or more

Mint Leaves - a handful

Jeera/Cumin Seeds - 1/2 tsp

Ginger - 1/2 piece
Garlic - 2 cloves
Garam masala powder - 1/4 tsp
Bread Crumbs - as needed for binding. Alternatively, use maida/all-purpose flour.
Oil - to fry
Salt - to taste

Method

- Using your knife, scrape the kernels off the corn. Just hold the corn vertically with one hand and run your knife through it with the other. Keep aside.
- In a mixie/blender, add the dalia, green chillies, cilantro, ginger, garlic, garam masala powder, and jeera and pulse till a dry coarse mixture is formed. DO NOT ADD WATER during this.
- While still retaining the mixture in the mixie, add the scraed corn also to it and pulse again till its all well combined but the mixture is still slightly coarse.
- Remove from the mixie into a bowl ( it might be little wet at this point). Add salt and bread crumbs/all purpose flour accordingly so that the mixture holds and you are able to hold shape.
- Now, take a small ball of mixture, flatten it with the palm of your hand and place on hot tawa. Drizzle oil all around and on top of it. When one side is browned, turn and fry till done on other side too.

- Serve hot with chutney or ketchup.

Note: Deep frying gives them get a better color, but I made the shallow fry ones so that little less oil. So you can use the same mixture and make slightly thick and oval shape patties or balls and deep fry them till they turn golden brown in color.

I found bread crumbs give a better taste than flour, so I prefer bread crumbs.

Even though these vadas here don't look as good as the deep-fried version, they were very good in taste. So do try them :)..

chicken tikka masala video recipe

More Indian cooking recipe videos at www.vahrehvah.com

The origins of chicken tikka masala are disputed. At least one source has the dish originating in New Delhi in 1947[3], but it also has been suggested that chicken tikka masala originated from the kitchens of Bangladeshi chefs in the UK,[4][5] with many restaurants throughout the country claiming to have invented it. The recipe's age is also unproven, with claims ranging from the 1970s back to the 1950s.[1]
A widely reported explanation of the origins of the dish is that it was conceived in an Indian restaurant in Glasgow in the late 1960s, when a customer, who found the traditional chicken tikka too dry, asked for some "gravy".[1] The chef improvised a sauce from tomato soup, yogurt and spices.[2]
Another theory is that it originated in British India to adapt local dishes to the British palate. A prototype may be Murgh Makhni (butter chicken), a dish from the Punjab region of India. (wikepida) cooking video by sanjay thumma

spring roll recipe video

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Spring rolls are fried pastries that can be found in several Asian countries, most notably China, Vietnam, the Philippines, and Indonesia . The Chinese Eggroll differs from the Chinese Springroll, however other cultures do not necessarily have both variants of the Eggroll or Springroll. However, since both the eggrolls and springrolls do use egg in its content, the word "Eggroll" isn't necessarily incorrect. Some spring/summer roll wrapper are made out of rice, as well as some egg roll wrapper is wheat-based. Some vary based on culture and individual choice.
Spring rolls are usually eaten during the Spring Festival in China, hence the name. However, that does not necessarily apply to the other cultures who have their own version of the Eggroll/Spring Roll. This is why there is a confusion to the English translation of Spring Rolls/Egg Rolls/Summer Rolls.(wikepedia)
the recipe shown here is the Indo-Chinese version -videos by sanjay thumma vahchef

Malai Kofta recipe video

no more boring recipes , now enjoy free cooking videos
secrets behind cooking silky sauce malai kofta---answered , cook and enjoy this tasty dish , you can also visit www.vahrehvah.com for more video recipes by sanjay thumma