Lemon Coriander Cauliflower Rice

Preparation time 10 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Oil 1 tbsp

Ginger-Garlic-Chilli 1 tbsp

(finely chopped)

Onion finely chopped 1

Cauliflower 300g

Vegetable Stock Cube 1

Rice partially cooked 1 cup

Salt to taste

Lemon Zest ½ ts

Fresh Coriander Leaves chopped ¼ cup

Lemon Juice ½ ts

 

Method:

Wash, clean and grate Cauliflower.

 

Take ½ cup of water in a pan and put it on medium flame. Dilute Vegetable Stock Cube in it.

 

Heat Oil in a pan.

 

Add finely chopped Ginger, Garlic, Chilli, Onion and sauté.

 

Add grated Cauliflower.

 

Add Vegetable Stock Cube water. Cook it for 2-3 minutes.

 

Add partially cooked Rice and Salt. Mix well. Cover with a lid and cook.

 

When it is cooked, add Lemon Zest, Fresh Coriander Leaves and Lemon Jiuce. Mix well.

 

Serve Fresh and Hot.

 

Make Rice better Delicious with Zest of Lemon, Freshness of Coriander Leaves and Yummy Cauliflower.

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Thali-Full Meal-Dal Bhat-Dal Rice

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

For Dal:

Split Pigeon Peas soaked for 1 hour ½ cup

Ghee ½ ts

Turmeric Powder ½ ts

Salt to taste

Red Chilli Powder 1 ts

Jaggery 1 tbsp

Kokum soked 5

Tomato fine chopped 1

Oil 1 tbsp

Fenugreek Granules ¼ ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Dry Red Chilli 1

Curry Leaves 6-7

Ginger grated 1 ts

Green Chiili fine chopped 1

Fresh Coriander Leaves 1 tbsp

 

For Rice:

Rice washed and soaked for 10 minutes ½ cup

Ghee 1 ts

 

Green Chilli for serving

 

Method:

For Dal (Gujarati / Kathiyawadi style):

 

Take soaked Split Pigeon Peas in a pressure cooker.

 

Add Ghee, Turmeric Powder, Salt and 1 cup Water.

 

Pressure cook to 4 whistles. Leave pressure cooker to cool off for 5 minutes.

 

Blend it very well.

 

Mix Red Chilli Powder, Jaggery, Kokum and fine chopped Tomato.

 

Heat Oil in a pan. Add Fenugreek Granules, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Curry Leaves, grated Ginger and fine chopped Green Chiili. When spluttered, add this to prepared Dal and mix well.

 

Add Salt and water as needed and boil on high flame for 5 minutes.

 

Remove it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

It is ready to serve.

 

Serve hot.

 

For Rice:

Take 2 glasses of water in a pan. Put it on high flame to boil.

 

Drain water from soaked Rice.

 

Add Rice and Ghee in boiling water.

 

Reduce flame to medium.

 

When Rice is cooked well, strain it.

 

Serve freshly cooked Rice with Hot Dal.

 

Serve Fresh or Fried Green Chilli a side to add taste.

 

This is Traditional and Authentic Gujarati Dish…

 

Which is even Pet Name of Gujarati…DAL-BHAT

 

Almost all Needful Herbs are there, Full of Protein, Full of Carbo-hydrates…

What More Can We Expect from a Single Dish…!!!

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Thali-Full Meal-Chawli nu Shak ne Roti

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

For Roti:

Whole Wheat Flour 1 cup

Oil 1 ts

Ataman

Ghee

 

For Shak:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Chowli (Long Beans) fine chopped 200g

Garlic crushed 5 buds

Tomato fine chopped 1

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 2 ts

 

Method:

For Roti:

Take Whole Wheat Flour in a mixing bowl.

 

Add Oil and mix very well.

 

Knead soft dough adding little water gradually.

 

Cover prepared dough and leave it to rest for 10 minutes.

 

Take a pinch of dough and make a ball of it and squeeze it lightly between two palms to flatten it little.

 

Coat it all around with Ataman (Whole Wheat Flour dry) to make it easier to roll.

 

Roll it using rolling board and rolling stick giving thin round shape.

 

Coat it with Ataman frequently while rolling to prevent it sticking on rolling board.

 

Preheat roasting pan on medium flame.

 

Partly roast one side of rolled Roti on preheated pan.

 

Flip Roti to roast another side. Roast this side properly.

 

Flip Roti again, remove the pan from flame, put partly roasted side of Roti facing down direct on flame. Touch Roti on flame very lightly with a flat head spoon. Roti will inflate. Take care of not burning Roti.

 

Remove Roti from flame, flip it and put it on a plate.

 

Apply Ghee on the top surface of Roti.

 

Repeat to make number of Roti.

 

For Shak:

Heat Oil in a pressure cooker on high flame.

 

Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and fine chopped Chawli. Mix well.

 

Add crushed Garlic and fine chopped Tomato. Mix well.

 

Add Turmeric Powder, Red Chilli Powder and Coriande-Cumin Powder. Mix well while sautéing.

 

Add ¼ cup of water and pressure cook to 2 whistles.

 

Leave pressure cooker cool off for 5 minutes.

 

Serve Hot with Roti.

 

This is just one wonder from GUJARATI KITCHEN…

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Tomato Dhaniya Shorba

Preparation time 10 minutes

Cooking time 20 minutes

Yield 1 bowl

 

Ingredients:

Oil 1 ts

Black Pepper 5-7

Whole Coriander 1 tbsp

Cumin Seeds 1 tbsp

Cinnamon 2 pcs

Big Cardamom 1

Clove buds 5

Onion chopped 1

Garlic chopped 5 buds

Carrots chopped 2 tbsp

Tomato chopped 5-6

Ginger Paste 1 ts

Salt to taste

Fresh Coriander Stalks chopped ½ cup

Kashmiri Red Chilli Paste 1 ts

Butter 1 ts

Clove-Cinnamon Powder Pinch

 

Garlic Breads for serving

 

Method:

Heat Oil in a pan.

 

Add Black Pepper, Whole Coriander, Cumin Seeds, Cinnamon 1 pc, Big Cardamom and Clove Buds and sauté well.

 

Add chopped Onion, Garlic, Carrots, Tomato and Ginger Paste. Mix well.

 

Add littler water and Salt. Mix well.

 

Cover the pan with a lid and cook on medium flame until Tomatoes are cooked well.

 

Add chopped Fresh Coriander Stalks and Kashmiri Red Chilli Paste. Mix well.

 

Add 1 glass of Water and let it boil on medium flame for a while.

 

Strain the mixture and collect Spiced Water in a bowl. Keep it a side.

 

Heat Butter in a pan on low flame.

 

Add 1 pc of Cinnamon.

 

When spluttered, add Spiced Water and Clove-Cinnamon Powder. Let it boil for 3-4 minutes on medium flame.

 

Serve Hot and Fresh with Garlic Breads.

 

Spice Up with Spicy and Healthy Tomato-Coriander Shorba.

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Khushka Biryani

Preparation time 10 minutes

Cooking time 15 minuts

For 2 Persons

 

Ingredients:

For Paste:

Ghee 1 ts

Cinnamon 1 pc

Clove buds 3

Kapok buds (Marathi Moggu) 3

Cardamom 1

Nutmeg Powder Pinch

Onion chopped 1

Garlic buds chopped 5

Ginger 1 pc

Green Chilli chopped 2

Fresh Coriander Leaves 2 tbsp

Fresh Mint Leaves 2 tbsp

 

For Biryani:

Ghee 2 tbsp

Cinnamon Leaf 1

Star Anise (Badiyan) 2

Onion chopped 1

Tomato chopped 1

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Coriander-Cumin Powder 1 ts

Salt to taste

Curd ¼ cup

Rice soaked ½ cup

 

Fresh Coriander Leaves for garnishing.

 

Method:

Heat Ghee in a pan on low flame.

 

Add all listed ingredients for  paste and sauté well.

 

Leave it to cool off.

 

In a wet grinding jar of mixer, crush to fine paste.

 

Heat Ghee in a pan on low flame. Add Cinnamon Leaf, Star Anise, chopped Onion and Salt. Mix well while sautéing.

 

Add chopped Tomato. Mix well.

 

Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Salt and prepared paste. Sauté it well.

 

Add Curd and mix well.

 

Add soaked Rice and 1 cup of water. Stir to bottom occasionally to prevent sticking Rice. Cook on medium flame until Rice is cooked well and there is no excess water remaining. When little water remain, reduce flame to low.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot.

 

Biryani is One of The Most Popular Indian Dish around The World…

This Biryani is taught to us by South Indians with The Special Flavour of

 

Kapok Buds (Marathi Moggu)

 

Make Your Simple Rice a Mouth Watering Dish with South Indian Style.

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Kanda Poha

Preparation time 5 minutes

Cooking time 5 minutes

For 2 persons

 

Ingredients:

Poha (Flattened Rice) 1 cup

Turmeric Powder 1 ts

Sugar 2 ts

Salt to taste

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Dry Red Chilli 1

Curry Leaves 5

Green Chilli 1

Onion finely chopped 1

Lemon ½

Fresh Coriander Leaves 1 tbsp

Peanuts, Sev (Gram Vermicelli), Pomegranate granules for garnishing

Curd for serving

 

Method:

Take Poha in a bowl.

 

Add 2 glasses of water and wash. Remove water. Leave Poha a side for 5 minutes.

 

Add Salt, Turmeric Powder and Sugar and mix well with Poha taking care of not mashing Poha.

 

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Dry Red Chilli and Curry Leaves.

 

When crackled, add finely chopped Onion, Green Chilli and sauté.

 

Add Salt and Turmeric Powder and mix.

 

Add Poha and mix well taking care of not mashing Poha.

 

Cover the pan with a lid and cook on low flame for 2-3 minutes.

 

Switch off the flame.

 

Add Lemon Juice, Fresh Coriander Leaves and Peanuts. Mix well.

 

Sprinkle Sev and Pomegranate granules to garnish.

 

Serve fresh with Curd.

 

Have Light and Satisfying Snack anytime.

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Kashmiri Pink Tea

Preparation time 3 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

Water 1 cup

Kashmiri Green Tea 1 tbsp

Soda-bi-Carb ½ ts

Ice Cubes 5-6

Cardamom granules of 2 cardamom

Star Anise 1

Cinnamon 1 small piece

Milk 1 cup

Sugar Powder 1 tbsp

Fennel Seeds Powder ½ ts

Salt Pinch

Almond and Pistachio for garnishing

 

Method:

Take 1 cup of Water in a pan and put it for boiling. Add Kashmiri Green Tea while boiling. When boiled, add Soda-bi-Carb and continue boiling while stirring for 2-3 minutes. Switch off the flame.

 

Add Ice Cubes. Switch on the flame again to boil it again. Add Cardamom granules, Star Anise and Cinnamon while boiling. When boiled very well, strain it and put strained water again for boiling. Add 1 cup of Milk while boiling and boil it repeatedly 5-7 times while stirring to prevent boil over.

 

Strain it in a cup or glass.

 

Add Sugar Powder, Fennel Seeds Powder and Salt. Stir it to mix well.

 

Take it in a serving cup of glass.

 

Sprinkle Almond and Pistachio pieces to garnish.

 

Serve Fresh.

 

Have a Cup of Kashmiri Pink Tea and make Pink Cold of Winter Joyful.

 

The Wonderful Gift from the People Of Heaven on the Earth…The Kashmir…

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Green Tea

Preparation time 0 minutes

Cooking time 5 minutes

Serving 1

 

Ingredients:

Drinking Water 1 cup

Green Tea 1 tbsp

Honey 1 ts

Lemon ½

 

Method:

Take 1 cup of Drinking Water in a pan.

 

Put the pan with Water on medium flame.

 

When Water is boiled well, switch off flame.

 

Add Green Tea in boiled hot water.

 

Cover the pan with a lid and leave it for 2 minutes.

 

Squeeze ½ Lemon and take juice in a serving cup.

 

Add Honey in Lemon juice in a serving cup.

 

Add prepared Green Tea water from the pan to fill the cup.

 

Serve immediately.

 

Sip Gradually…Taste Fully…

Anytime…Green Tea Time…

Too Light…To Keep Weight in Control…

Too Good…To Have Good Health…

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Chana Madra

Preparation time 5 minutes

Cooking time 20 minutes

For 2 persons

 

Ingredients:

For Paste:

Rice 2 tbsp

Cardamom granules of 2 cardamom

For Madra:

Mustard Oil or Ghee 1 tbsp

Asafoetida Powder Pinch

Clove buds 2

Cinnamon 1

Cardamom whole 1

Cumin Seeds 1 ts

Coriander-Cumin Powder 2 ts

Turmeric Powder 1 ts

White Chickpeas boiled 1 cup

Curd 1 cup

Salt to taste

Ghee 1 ts

 

Method:

Take Rice and Cardamom granules in a bowl. Add ¼ cup of water. Leave it for approx 1 hour. Than grind it in wet grinding jar to fine paste.

 

Heat Mustard Oil or Ghee in a pan. Add Asafoetida Powder, Clove buds, Cinnamon, Cardamom and Cumin Seeds. When crackled, add Coriander-Cumin Powder and Turmeric Powder. Mix well and cook for 1-2 minutes. Add boiled White Chickpeas, Curd, prepared Rice Paste and Salt. Mix well and cook well for approx 10-12 minutes while stirring occasionally.

 

Take it in a serving bowl. Put a spoonful of Ghee on top of it.

 

Serve Hot with Boiled or Steamed Rice.

One More…From the Lap of Himalayas…Mountainous Himachal Pradesh…

 

To Make You Feel…Full of Energy…to be Mountaineer…

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Chana Bateta

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings 2

Ingredients:

Potato boiled 3

Chickpeas boiled ½ cup

Oil 2 tbsp

Red Chilli Powder 3 tbsp

Garlic Masala (Havej) 3 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

 

For Red Chutney:

Sweet Potato 1

Tomato 5

Red Chilli Powder 1 tbsp

Jaggery 1 ts

Garlic Masala (Havej) 1 tbsp

Salt to taste

 

For Green Chutney:

Green Chilli 5

Potato boiled ½

Salt to taste

 

Deep fried colourful Fryums for garnishing.

 

Method:

For Red Chutney:

Take Sweet Potato and Tomato in a pressure cooker. Add 1 cup of water. Pressure cook up to 1 whistle. Leave the pressure cooker to cool down.

 

Remove the content with water from pressure cooker in a wet grinding jar of mixer. Add Red Chilli Powder, Jaggery, Garlic Masala and Salt. Grind it to fine texture. Remove it in a bowl.

 

Red Chutney is ready. Keep a side.

 

For Green Chutney:

Take Green Chilli, boiled Potato half and Salt in a wet grinding jar of mixer. No water at all, please. Grind it well. Remove it in a bowl.

 

Green Chutney is ready. Keep a side.

 

For Assembling:

Take boiled Potato and Chickpeas in a bowl. Pour 2 tbsp of Oil on it. Sprinkle Red Chilli Powder, Garlic Masala, Fresh Coriander Leaves and Salt. Toss it slowly to mix sprinkled spices.

 

Remove it in a serving bowl. Pour spreading Red Chutney and Green Chutney over it.

 

Sprinkle deep fried Fryums to garnish.

 

Serve immediately after assembling to enjoy freshness.

 

This is Really Irresistible for Everyone at Home…

Enjoy Anytime…

Sports Time…Movie Time…

Cartoon Time…Saas Bahu Serial Time…

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