MASALA LEMON RICE

Lemon rice is one of the main food of South Indians, although present generation may not like this. I used to take this as pack lunch when I used to go for teaching in a school in Bangalore. It is easy to make. I am not sharing the recipe of traditional Lemon Rice. I have tried out a Masala Lemon Rice which came very good and tastes some what better than our traditional one. You people can try this as Lunch Box for your kids and I am sure that they will like it.

Ingredients

1. Rice - 02 Cups
2. Fresh Green Peas - 1/4 Cup
3. Beans - 05 Nos
4. Carrot - 01 or 02 Nos
5. Tomatoes - 01 No
6. Green Chillies  - 04 to 08 Nos (As per your taste)
7. Ground Nuts - 01 handfull
8. Lemon - 02 Nos
9. Raisins - 10 Nos
10. Masala Powder - 02 Tbsp
11. Turmeric Powder - 01 Tsp
12. Cashewnuts - 10 Nos
13. Ghee - 02 Tbsp
14. Salt to taste
15. Oil - 02 Tbsp
16. Onions - 02 Nos

For Seasonings

1. Mustard seeds - 01 Tsp
2. Bengal Gram Dal - 01 Tbsp
3. Black Gram Dal - 01 Tsp

Method:

1. Wash rice and add 4 1/4 cups of water and pressure cook in cooker.
2. Cut all vegetables in square shape and keep it aside.
3. Heat oil in a pan and add Mustard seeds, When it splutter and both dal mentioned in for Seasonings.
4. Add groundnut along with it and roast them all.
5. When they are done, add green chilies paste, tomatoes, masala powder, turmeric powder, salt and lemon juice.
6. Mix it well for a minute or two
7. Remove from fire and allow the mixture to cool and put rice over it.
8. Allow the rice to cool down in a broad pan else rice will broken if you mix it when it is hot.

Serve it with Raitha or Pickel

Variations : You can add Potatoes and Brinjal instead of fresh green peas, carrot and beans

Please try this one and share your valuable opinions.

Beetroot Ularthe

Hai friends today i made simple beetroot ularthe for lunch so i thought to share that recipe with you people.

Beetroot and its benefits

The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet grown for their edible taproots, especially B. vulgaris L. subsp. conditiva. They are among the most commonly encountered varieties in North America, Central America, and Europe.

Beetroot is a dark red vegetable with an acquired taste which has been getting a lot of coverage in the news. It has been linked with better stamina, improved blood flow and lower blood pressure

Beetroot is an excellent source of foliate and a good source of manganese and contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine. High circulating levels of homocysteine may be harmful to blood vessels and thus contribute to the development of heart disease, stroke, or peripheral vesicular disease. This hypothesis is controversial as it has not been established yet whether homocysteine itself is harmful, or whether it is just an indicator of increased risk for heart disease.

The red colour compound betanin is not broken down in the body, and in higher concentration may temporarily cause urine (termed beeturia) and stool to assume a reddish colour. This effect may cause distress and concern due to the visual similarity to hematuria (blood in the urine) or blood in the stool, but is completely harmless and will subside once the food is out of the system.

Beetroot Ularthe

Ingredients

1. Beetroot (cut thinly length wise and cooked) – 01 Cup

2. Dry red chili – 03 Nos

3. Small or Sambar Onion – ¼ Cup

4. Ginger (minced) – ¼ tsp

5. Salt – As required

6. Pepper Powder – As required

7. Coconut oil or refined oil – 01 tbsp

Method

1. Heat oil in a pan.

2. Add red chili, small onion and ginger into it

3. Fry it for a minute

4. Add beetroot and mix it well.

5. Add salt and cook by closing it.

6. When steam comes out, open the lid and add pepper powder

7. Mix it well.

Serve Hot with rice as side dish

DAL VADA or PARIPU VADA

This Dal Vada is little different from traditional Dal vada which uses anyone like Bengal Gram/Split Chickpeas/Chana Dal. But in this I added Chana Dal, Urad Dal and Toor Dal.

Ingredients

1. Socked Chana Dal - 01 Cup
2. Socked Urad Dal - 01 Cup
3. Socked Toor Dal - 02 Cups
4. Green Chili - 05 Nos
5. Dry Red Chili - 03 Nos
6. Ginger - 01 Piece
7. Curry Leaves - Few
8. Hing/Asafoetida - 1/4 Tsp
9. Oil - As per requirement
10. Salt - As per taste

Methods

1. Clean Chana Dal, Urad Dal and Toor Dal.
2. Add Dry Red Chili, Asafoetida and salt and grind the item into a coarse paste.
3. Now, add Green Chili, Ginger and Curry leaves and grind it once again.
4. Don’t worry if there are few whole lentils left as they will add crunch to the vadas
5. Heat oil in a Kadai or frying pan in medium flame. While the oil is getting heated, shape the vadas for deep frying.
6. Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make it a round discs.
7. Drop these discs into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour.
8. Remove from the oil and place them in a plate lined with kitchen towel or butter paper to remove excess oil.

Serve Hot with tea and coffee as evening snacks

Tips: Don't add excess water while grinding the dal as it will be difficult to make round discs and also it will consume more oil.

Koorka Mezhukkupuratti

Koorka or Chinese Potato

Koorka Mezhukkupuratti

Koorka or Chinese Potato Mezhukkupuratti is dish which I tried after seeing a cookery show. It came so tasty so I am sharing this recipe in this blog.  

Ingredients

1. Koorka or Chinese Potato – ½ Kg
2. Turmeric Powder – one pinch
3. Red chili – 3 or 4 nos
4. Red chili(Grinded) – 2 tsp
5. Garlic Chopped – 1 tsp
6. Coconut (grated) – 3 tsp
7. Curry leaves – few
8. Oil – 1 tbsp
9. Small onion chopped – 10 nos
10. Mustard seed – 2 tsp
11. Salt – to taste

Method

1.   Clean the koorka and boil it along with turmeric powder and salt. When it boils, drains out the water and keep it aside.

2.    In a pan heat the oil and put mustard seeds, when it splutter add small onion and mix it well.

3.   When it become soft, add red chili, garlic, grinded red chili, salt, grated coconut and curry leaves.

4.     Add the boiled koorka, mix it nicely so that it gets coated with the masala.

Serve along with rice.

Please try this recipe and give valuable comments which will encourage me to try and add new recipes in my blog.