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Pearl couscous are little edible pearls that were developed in Israel in 1950’s. Its a machine made rounded kind of pasta made from semolina or suji. It is ideally used as a base in a grain salad or risotto as it has a slightly chewiness just like any other pasta.

INGREDIENTS:

  1. 1 Cup Pearl Couscous
  2. 1/2 Cucumber
  3. 1 Tomato
  4. 1/2 Cup fresh Coriander
  5. 1/2 Lemon Juice
  6. 4-5 Garlic pods
  7. Black pepper to taste
  8. Salt to taste
  9. 1 Tablespoon Oil

HOW TO PREPARE:

  • Cook pearl couscous as written on its packet. Generally its boiled in water. 1 Cup measure of Couscous takes around 1 3/4 th cup water. Boil the water and add couscous, let it cook for  10 mins until they swell up.  They should break easily between two fingers. Once done, drain excess water and keep it covered for  5 mins. Then fluff up with a fork.
  • Heat oil in a wok, add garlic pods and let it get browned or burnt to get a smokey garlicky flavour.
  • Throw in the couscous, salt and pepper and give everything a good mix
  • Take it off the flame and sprinkle lemon juice, mix well
  • Add in chopped cucumber, chopped tomatoes and fresh chopped coriander .
  • Spin well in a salad mixing bowl. Voila its ready to eat!
  • Enjoy with any meal or as a meal in itself.

 

 

A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste.

I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well

INGREDIENTS:

  1. 1 Carrot
  2. 7 – 8 Button Mushrooms
  3. 4-5 Babycorns
  4. 1 Onion
  5. 4-5 Garlic Cloves
  6. 1 Teaspoon grated fresh Ginger
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon
  9. 1 Cube of Vegetable Stock/Chicken Stock
  10. 2 Teaspoons Ghee
  11. 1/2 Teaspoon Jeera Powder
  12. Salt to taste
  13. Black pepper to taste

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Wash all the vegetables and peel the carrot
  • Finely chop Onions and Garlic and keep aside
  • Slice mushrooms, Dice Carrots and Babycorn
  • In a pan, heat ghee, sautee garlic till it turns brown
  • Add in onions and sautee till it turns brown
  • Add in the vegetables and keep cooking for 3-4 minutes, or till mushrooms turn soft and brown
  • Pour in water as required. If for more than 4 people then add 2 vegetable stock cubes and more vegetables
  • Add in the vegetable stock cube, salt, pepper, grated ginger and jeera powder
  • Cook on simmer till vegetables are soft and the flavours of garlic and pepper are perfectly infused
  • Take off flame and throw in chopped fresh coriander, and 1-2 lemon wedges
  • Before serving, squeeze a lemon and give it a good stir
  • Serve hot with toast or as a pre-dinner meal
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 68.5 Calories from Fat 24.3
% Daily Value*
Total Fat 2.7g 4%
Saturated Fat 1.5g 8%
Trans Fat 0.1g
Cholesterol 5.0mg 2%
Sodium 53.4mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 3.4g 14%
Sugars 3.6g
Protein 2.9g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fried Rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. But today in “Jai Ki Rasoi Se” used very simple ingredients like Paprika Powder & Lemon Juice and made “Paprika Lemon Fried Rice”. This dish can be served with curd or raita

Ingredients
1. Cooked Rice (Paka Huwa Chawal) – 250 grams
2. Finely diced Potato (Barik Kata Aloo) – 1 Medium Size
3. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
4. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
5. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
6. Black Cumin Seeds (Shahi Jeera) – 1 Tea Spoon
7. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
8. Turmeric Powder (Haldi Powder) – ½ Tea Spoon
9. Lemon Juice (Nimbu Ka Ras) – 2 Table Spoon
10. Oil – As Per Requirement
11. Salt (Namak) – According to Taste

Preparation
1. In a bowl add cooked rice, red chilli powder, lemon juice and season it with salt according to taste. Mix all the ingredients and keep it aside

2. Heat oil in frying non-stick pan or kadai, once the oil is hot add the black cumin seeds and cook them till the oil get its flavour

3. Add finely diced potatoes, very little salt and mix them. This will help potatoes to get cooked fastly. Cover and cook for 3 to 5 minutes or till potatoes become soft

4. Now add ginger garlic paste turmeric powder and slit green chillies. Mix and cook till mositure from the paste gets evaporated.

5. Add the mixed rice that you kept aside. Mix gently and cook for another 3 to 5 minutes

6. Finally add finely chopped green coriander. Mix and cook for one more minutes

7. Now the dish is ready can be served with curd or raita

Salads generally are very light on stomach and refreshing for the soul. Its a ready to eat food made up of small pieces of fruits or vegetables(which can be eaten raw). Its normally served at room temperature or chilled. Salads come in so many varieties and if accompanied with a little protein or healthy fats or even nuts can become a meal in itself.

INGREDIENTS:

  1. 1 Cucumber
  2. 2 Tomatoes
  3. 1 Capsicum
  4. 100 gms Paneer(Indian Cottage Cheese)
  5. 15-20 slices of Green Olives
  6. Few Jalapenos
  7. 1 Lemon (Juice)
  8. Few Roasted Peanuts(Optional)
  9. Salt to Taste
  10. Black Pepper to Taste
  11. 1/4 Cup Fresh Mint & Coriander Leaves
  12. 1 Teaspoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Peel and wash the cucumber and dice it, keep it in a bowl
  • Dice Tomatoes and Capsicum and Add it to bowl
  • Heat a non stick pan, apply oil and pan grill the paneer
  • Once its golden brown, Dice it and add it to bowl too
  • Add Jalapenos and olives and give salad a good mix
  • Sprinkle Salt, Pepper, and chopped Mint and Coriander Leaves
  • Finally add in peanuts and Juice of 1 Lemon
  • Toss the salad nicely to evenly coat it with lemon juice and salt
  • Serve at room temperature before main course or as a meal in itself.

INGREDIENTS:

  1. 800 gms Chicken
  2. 1/2 Cup Cream
  3. 4 Tablespoon Tomato Puree
  4. 1/2 Cup Tomatoes
  5. Fresh Coriander Leaves
  6. Fresh Mint Leaves
  7. Salt to taste
  8. Black Pepper to taste

FOR MARINADE:

  1. 1 Cup Curd / Yogurt
  2. 2 Teaspoon Ginger Garlic paste
  3. 2 Green Chillies
  4. 3 Teaspoon Lemon Juice
  5. 1/4 Teaspoon Cinnamon Powder
  6. 1 Teaspoon Coriander Powder
  7. 1/2 Teaspoon Garam Masala
  8. 1/2 Jeera / Cumin Powder
  9. 1/2 Kashmiri Red Chilli Powder
  10. Salt to taste
  11. Black Pepper to taste

PREPARATION TIME: 1 Hour 30 minutes

HOW TO PREPARE:

  • Wash Chicken properly, make slits on chicken and keep it in a bowl
  • Add Curd, Ginger Garlic paste, and Lemon juice
  • Add Salt, Pepper, Garam Masala, Jeera powder, Red Chilli Powder,
  • Add split Green Chillies, Coriander Powder and Cinnamon powder, Mix well
  • Marinate it for 1-2 hour and keep it in fridge
  • After 1 -2 hours, Add the marinated chicken to a wok
  • Cook the Chicken till the oil seperates and marinate gets dry
  • Cook till the Chicken turns a little golden in color
  • Add Cream and mix properly, Sprinkle Salt and Black pepper
  • After a boil add tomato puree, Chopped tomatoes and let it simmer for 10 mins
  • Add in water as required and boil till the gravy thickens
  • Sprinkle Fresh Coriander and Fresh Mint and mix well
  • Serve hot with chapatis, nan or any bread

INGREDIENTS: (1 GLASS)

  1. 30 ml Vodka
  2. 60 ml Orange Juice
  3. 5 ml White Curacao
  4. 15 ml Sprite
  5. 1 Teaspoon Lemon Juice
  6. 1 Green Chilly Split
  7. Few fresh Mint Leaves
  8. A Pinch of Salt
  9. Ice Cubes

PREPARATION TIME: 5 Minutes

HOW TO PREPARE:

  • In a glass put 3 Ice cubes and few Mint Leaves
  • Pour Vodka, Orange Juice and White Curacao
  • Add Split Chilli and mix well
  • Add salt, Lemon juice, and mix well
  • Finally add in sprite
  • Decorate with a Orange Wedge and serve chilled

Tamarind Rice or Puliyogare is one of the famous common rice recipes prepared in all South Indian states. Puli here refers to “sour taste” in food. Its easy to prepare and can be categorised into bachelor or simple recipes. You can reuse leftover rice for this recipes. Puliyogare is one of the Best and quick Lunch and Dinner Ideas.

INGREDIENTS:
1) 1 1/2 Cups Rice
2) 1/2 Cup Dried Tamarind
3) 4 Teaspoons Chana Daal
4) 4 Teaspoons Urad Daal
5) 1 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Asafoetida
7) 1 Teaspoon Coriander Seeds
8) 1/2 Teaspoon Fenugreek Seeds
9) 2 Dried Red Chillies
10) 2 Green Chillies
11) Few Curry Leaves
12) 1/2 Cup Peanuts
13) 1 Cup hot water
14) 1 Teaspoon Turmeric
15) Salt to taste
16) 3 Tablespoon oil

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a pan dry roast the peanuts and keep aside to cool
* In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder
* In a bowl add hot water to tamarind and keep soaked till soft
* Once its soft, mash it and take out the tamarind pulp
* In a deep vessel, cook rice till done and strain extra water and keep aside
* In a wok, heat oil and add chana daal and saute it
* Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida
* Saute till mustard seeds crackle, add curry leaves and turmeric powder
* Finally add in peanuts, and half of coriander and fenugreek powder
* Add in the tamarind pulp and cook for a minute till it boils
* Add in Cooked rice and salt and give it a good mix
* (Optional) – Add in more chillies according to your taste
* (Optional) – Add in more tamarind pulp if more sour taste
* (Optional) – Garnish with Fried brown onions
* Garnish with fresh coriander leaves and lemon wedges