Lemon Rice With Vegetables Recipe

Lemon Rice With Vegetables

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

                                                   
Ingredients

•  Lemon juice                                                 2 tablespoons
•  Cooked rice                                                 2 cups
•  Carrot,chopped                                         1 small
•  Green capsicum,chopped                         1 small
•  Oil                                                                 2 tablespoons
•  Mustard seeds                                          1/4 teaspoon
•  Asafoetida                                                  a pinch
•  Green chillies,chopped                                  2
•  Curry leaves                                                  15-20
•  Dried red chillies,broken                          2
•  Onion ,finely chopped                                  1 small
•  Turmeric powder                                          1/4 teaspoon
•  Roasted peanuts,crushed (optional)         1/4 cup
•  Salt                                                          to taste

Method

Heat the oil in a kadai. Add the mustard seeds, asafoetida, green chillies, curry leaves and red chillies. When the seeds splutter add the onion and sauté till translucent.
Add the carrot and capsicum and sauté for four to five minutes.
Add the rice, turmeric powder, roasted peanuts (if using), salt and lemon juice and mix well. Cook till the rice is heated through.
Serve hot.

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Crisp Chicken Wings Recipe

Crisp Chicken Wings
Oriental style chicken wings in spicy marinade, twice fried

SERVINGS :   6
COOK TIME :  1 HOUR 20 MINS

                                                   
INGREDIENTS

6 chicken wings-pricked in 2-3 places

1 egg-slightly beaten

1 cup cornstarch / cornflour

1 tsp garlic paste

1 tsp ginger paste

1 tsp salt

oil for deep-frying

METHOD:

1. Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are `coated' with the batter.

2. Leave thus about 1 an hour.

3. Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through.

4. Drain on absorbent paper.

5. Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

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Chilli Chicken

                                                                               

                                                     


Ingredients :



500 gms  -  boneless chicken
200 gms  -  onion
10 gms    - ginger
5 big        -  green chillies
1 cup       -  oil
1 tsp       -  Soya sauce
2 tsp       -   Tomato sauce
1 tsp       -   green chilli sauce
1 small    -  capsicum
Little       -  china salt
1 tsp       -   vinegar
Salt         - to taste
2             -  Eggs
1/2 cup  -  corn flour

Method :



1.  Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce.
2.  Let it marinate for one hour.
3.  Then cut the onions into small pieces and pill the ginger and mash it.
4.  Cut the capsicum into small pieces and keep it separate.
5.  Cut the green chillies in its middle and keep it aside.
6.  Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter.
7.  Heat the oil in a kadai or frying pan.
8.  Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil.
9.  Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red.
10. Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion.
11. Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it.
Mix the fried chicken and mix it thoroughly.
12.  Add salt for taste and let it come to a boil

Serve with mixed fried rice or Noodles.

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ALOO CHAAT DILLI STYLE

ALOO CHAAT DILLI STYLE  :

Crisp fried potatoes tossed with spicy masala

 Preparation Time : 10 minutes

Cooking Time : 10 minutes

                                                       

INGREDIENTS :

Potatoes, cubed 1/2 inch          -  3 large

Lemon juice                             - 3 teaspoons

Salt                                          -  to taste

Ginger,cut into thin strips          - 1 inch piece

Oil                                          - to deep fry

Onion , chopped                     - 1 large

Chaat masala                           - 1/2 teaspoon

Red chilli powder                     - 1/2 teaspoon

Cumin powder                         - 1/4 teaspoon

Green chillies, chopped            - 2

Fresh corianderleaves,chopped - 3 tablespoons

METHOD :

Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

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Gongura Pachadi *** Andhra Style ***

Gongura Pachadi :
~~~~~~~~~~~~~~~~
Ingredients: 

Gongura leaves - 2 cups (around 250 Gms)

Tamarind juice - 2 tsp
Salt (Crystal salt will be preferable) - 1 tsp
Oil - 1 tsp
oinion - 1 (cut into small pieces)
onion diced - 1 cup big
red chillies - 20 pieces
dhania - 1 tsp
urad dhal - 2 tbsp
seasame seeds - 1 tbsp
cumin seed - 1/2 tbsp



 Make powder with the following (After Frying in Oil)
****************************************************
Red chillies
dhania
urad dhal
seasame seeds
cumin seed

Method:
*******
1.Wash gongura leaves,
2.Take some oil in a Pan and fry those leaves.
3.Keep lid on the pan,
4.Let it be for a while in a medium flame
5.Take some tamarind juice and Add it to that mix
6.pound the cooked leaves(with a pestle)
7.add 1/4 tbsp sugar, salt, all powdered ingredients and till every thing blends well
8.Add onions
9.Add 1 cup (150 ml) of boiled water

Now gonkura pachadi is ready to serve

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ALOO KE GARLAY - ROYAL HYDERABADI COOKING

ALOO KE GARLAY - ROYAL HYDERABADI COOKING :
 Crispy and crunchy potato starter from Hyderabad

 Preparation Time : 15-20 minutes
 Cooking Time : 25-30 minutes

INGREDIENTS :
Potatoes, boiled and mashed   - 6 medium
Gram flour (besan)                  - 1 cup + 3 tablespoons
Salt                                         -  to taste
Red chilli powder                    -  1/4 teaspoon
Oil                                         -  2 tablespoons + to deep fry
Onion , chopped                    - 1 medium
Ginger paste                          - 1 teaspoon
Garlic paste                           - 1 teaspoon
Turmeric powder                  - a pinch
Fresh corianderleaves,chopped - 2 tablespoons
Green chillies, chopped            - 2
Lemon juice                             - 1 tablespoon
Cornflour/ corn starch              - 3 tablespoons
Baking powder                        - a pinch

METHOD :

Mix together one cup of gram flour, salt and half of the red chilli powder in a bowl. Add sufficient water and knead into a soft dough. Heat sufficient oil in a kadai. Take one tablespoon of the dough and shape into a ball and deep fry till golden. Similarly use up all the dough. Drain and place on an absorbent paper and set aside. Heat two tablespoons of oil in a pan. Add onion and sauté till light golden. Add ginger paste, garlic paste, turmeric powder, remaining red chilli powder and salt. Sauté for a minute and add potatoes. Mix well and remove from heat. Set aside to cool. 

Pound the fried gram flour balls coarsely. Add them to the potato mixture along with coriander leaves, mint leaves, green chillies and lemon juice. Shape them into balls. Mix three tablespoons gram flour, three tablespoons cornflour, baking powder and sufficient water to make a medium thin batter. Heat sufficient oil in a kadai. Dip the potato balls in the batter and deep-fry, a few at a time, till golden. Drain and place them on an absorbent paper. Serve hot.

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Mushroom Biryani

Mushroom Biryani :
~~~~~~~~~~~~~~~~

Ingredients: 

Rice                      -  1 cup

button mushrooms - 1 cup
onion - 1 (chopped)
cloves - 1
cardamoms - 1
bay leaves - 2
black pepper - 4
garam masala - 1 tsp
cummin seeds - 1/2 tsp
grated cabbage - 1/2 cup
cashewnuts - 4 (make it into pieces)
oil                       - 2 tbsp
water                 - Approx 2 cups
Salt                   - to taste

Method: 

*******

      1.  Boil rice till it is half done & keep it aside.
      2. Take a pan and pour oil in that and add onion, mushroom and other ingredients and fry them
      3. after they fried add masala mix, rice and cook for 10 min . 

Hot Hot Mushroom biryani is ready....

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