How to Make Zero Oil Poha

By Naiya Sheth : Learn how to make zero oil poha. In Ahmadabad I saw so many street food like bhel, sev puri, pani puri, vada pav, dabeli, dalvada, dahi puri, pakodas etc. But normally they are full of calories. From some time hot poha is available at road side. When I saw I was really surprised that it was low cal. and stomach filler food. So I also tried to make it in my kitchen, and after some experiments I succeed to make it at home in my microwave without a drop of oil. And believe me it was very testy and quick. And it was very easy to make it. So, enjoy this zero oil poha at home as break fast or evening tea time snack.

Preparation time - 10 minutes
Cooking time - 3 to 4 minutes
Serves - 4 person


Ingredients to make Zero Oil Poha:  


3 cups poha 
2 to 3 green chilies finely chopped
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon red chili powder
1/2 to 1 tea spoon lemon juice
2 table spoon powder sugar


For garnishing:


spicy sev
Masala bundi
Grated beat root
Grated carrot (opt.)
Pomegranate seeds
1 big onion finely chopped
Finely chopped coriander leaves


Method to make Zero Oil Poha:

• Wash and soak poha for 5 minutes. (I used thick bataka poha.)
• Mix salt, turmeric powder, red chili powder, lemon juice, green chilies and   sugar to it. Mix well and transfer in to wet muslin cloth.
• Cook for 1 1/2 minutes with muslin cloth in microwave at MICRO HI.
• Transfer in to microwave safe bowl and again cook for 1 to 1 1/2 minutes in microwave at MICRO HI.
• Transfer in a serving plate and garnish with onion,masala bundi,coriander, sev, pomegranate, grated carrot and beat root.
• Enjoy piping hot Zero Oil Poha at home for break fast or snack.

Tips:

• A single tea spoon oil can be mixed at the time of cooking.
• Always sprinkle some water while re heating poha.

How to Make Stuffed Capsicum Pakoda

By Naiya Sheth : Learn how to make Capsicum Pakoda.  Humm yummy and mouth watering pakodas again. Here it's a homemade recipe for Stuffed Capsicum Pakoda. It is very testy and filling. Yes it is a fried snack but I have tried to use more and more vegetables in it to make it healthy. Boiled potatoes filling with cheese and vegetables is stuffed on capsicum and then a crispy layer of gram flour better is made to make it surprising. So, enjoy this easy and testy snack for starter, break fast or evening tea time snack.

Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 4 person


Ingredients to make Stuffed Capsicum Pakoda: 


For outer layer:


250 grams gram flour
Salt to taste
2 table spoon corn flour
Oil for dip frying


For stuffing:


1 cup boiled and mashed potatoes
1/4 cup boiled sweet corn
1 to 1 1/2 cup boiled mix vegetables
(finely chopped french beans, capsicum, 
carrot and green peas)
Salt to taste
4 to 5 green chilies finely chopped
1 tea spoon garam masalo (opt.)
1 cube grated cheese
1 table spoon sugar
1/2 lemon juice
1/4 cup finely chopped coriander
2 table spoon finely chopped mint leaves
6 small capsicums


To serve with:


Tomato ketch up
Green chutney

Method to make Stuffed Capsicum Pakoda:


For outer layer:

• Mix all the ingredients of better and make semi thick better from it. Keep a side.

For stuffing:

• Wash and de seed capsicum. Keep aside.
• Mix all ingredients of stuffing.

How to Proceed:

• Stuff it in de seeded capsicum properly.
• Heat oil in a pan. Dip stuffed capsicum in better properly and fry in hot oil.
• Fry till light brown. When ready remove and drain on absorbent tissue.
• Hot and spicy Stuffed Capsicum Pakoda is ready to serve. Serve it with tomato ketch up and green chutney.

How to Make Cheesy Nutty Rolls

By Naiya Sheth : Learn how to make Cheesy Nutty Rolls. Yes, another cheesy and crunchy recipe for starter and snacks. Normally we are making rolls or kababs with the help of boiled potatoes or boiled beans. But here in this homemade recipe of Cheesy Nutty rolls we are going to use cottage cheese and of course lots of nuts. So enjoy the goodness of calcium and nuts with yummy taste. As it is flat and creamy, it is served with yummy kabab chutney and tangy tomato ketch up.

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person


Ingredients to make Cheesy Nutty Rolls:  


2 cups paneer - cottage cheese
4 cups fresh bread crumbs
1 tea spoon black pepper powder
1/2 cup chopped roasted peanuts
1/2 cup chopped and roasted cashews
2table spoon chopped coriander leaves
2 table spoon raisins

1/2 cup cheese

Salt to taste
Oil for frying


To serve with:

Kabab Chutney
Tomato ketch up


Method to make Cheesy Nutty Rolls:

• Make fresh paneer at home. 
• Mix paneer, cheese, bread crumbs to gather.
• Add roasted peanuts, cashews and raisins in it.
• Now add salt, pepper powder and coriander leaves and mix well.
• For more spicy rolls chopped green chilies can be used.
• Make equal size rolls from it.
• Heat oil in a pan and dip fry rolls till light brown in color.
• When ready remove from oil and drain on absorbent paper towel.
• Hot and creamy Cheesy Nutty Rolls are ready to serve. Serve it with tomato ketch up and kabab chutney. 

How to Make Corn Idli

By Naiya Sheth : Learn how to make Corn Idli. Surprising recipe for idli. Normally we are making idli from rice and urad dal. Here in this recipe fresh corn and urad dal is used. So, it's an ideal recipe for diabetic patients also. It is good for breakfast and snacks also. It tastes nice with coconut chutney.

Preparation time - 15 minutes
Cooking time - 20 to 25 minutes

Ingredients to make Corn Idli:


500 grams fresh corn
300 grams urad dal
Salt to taste
1 table spoon fruit salt
3 to 4 green chilies finely chopped
1 1/2 table spoon oil
1 tea spoon mustard seeds
8 to 10 curry leaves roughly chopped
1 table spoon curd
Oil for greasing


To serve with:


Coconut chutney

Method to make Corn Idli:

• Wash and soak urad dal for 3 to 4 hours.
• Grate corns and crush them roughly.
• Crush urad dal and mix corn and dal mixture together.
• Add curd and salt, mix well and keep aside for 3 to 4 hours.
• Add sufficient water to steamer and grease idli mold. Heat till water reach to boiling temperature. 
• Heat oil in a pan and add mustard seeds to it, when they crackles add curry leaves and add the mixture to idli better.
• Mix well and add fruit salt. Again mix well and pour the mixture to idli mold.
• Steam till cooked or 20 to 25 minutes.
• When ready remove from mold and serve hot Corn Idli with coconut chutney.

How to Make Tomato Uttapam

Learn how to make Tomato Uttapam. We are use to make veg. uttapam, onion uttapam, tomato uttapam coconut uttapam etc. Here it's a homemade recipe for tangy tomato uttapam. A slight different from normal uttapam. You can say it colored uttapam also. Tangy tomato pure is mixed in uttapam better. It is an ideal recipe for breakfast time so, served with coconut chutney only.

Preparation time - 10 minutes
Cooking time - 15 minutes
Serves - 4 person


Ingredients to make Tomato Uttapam:


Dosa better as needed
1/2 cup tomato pure
Butter as needed
Salt to taste
1 small capsicum finely chopped
1/4 cup chopped coriander leaves
1 small onion finely chopped
3 to 4 green chilies finely chopped


To serve with:


Coconut chutney

Method to make Tomato Uttapam:

• Mix tomato pure in dosa better.
• Add chopped onion, capsicum and coriander leaves.
• Add salt and green chilies and mix well.
• Spread uttapam better over hot non stick griddle - tavi.
• Cook for 2 minutes at medium flame and then turn it.
• Again cook for 2 minutes and spread butter over it.
• Repeat the same for remaining. 
• Hot and tangy Tomato Uttapam is ready to serve. Serve it with coconut chutney.

How to Make Mix veg. Uttapam

Learn how to make Mix veg. Uttapam. It's a very popular south Indian pan cake. Here it's a home made recipe for mix veg. uttapam. It's a great combination of health and taste. It's a low fat recipe. Even you can make it zero oil recipe also. I never use a single drop of oil for making dosa and uttapam. If Dosa better is ready it is very easy and quick to make it at home. If it is served for dinner sambhar and coconut chutney has to be served with it. But in break fast I am serving it with chutney only. 

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person 


Ingredients to make Mix veg. Uttapam: 


Dosa better as needed

Salt to taste

1/4 cup finely chopped onion

1/4 cup finely chopped capsicum

1/4 cup finely chopped tomatoes

1/8 cup grated carrot

1/4 cup finely chopped cabbage

3 to 4 green chilies finely chopped

1 tea spoon crushed ginger

1/4 cup coriander leaves

Butter as needed

To serve with:

Sambhar

Coconut chutney

Method to make Mix Veg. Uttapam:

• Make dosa better and keep aside.
• Add half vegetable in better and mix well.
• Add salt, green chilies, ginger paste and chopped coriander leaves and mix well. 
• On a non stick pan spread uttapam better and sprinkle more chopped vegetables over it. 
• Cook for 2 minutes at medium flame. Turn around the uttapam and again cook for 2 minutes. 
• When ready remove from flame and apply some butter and serve with sambhar and coconut chutney.
• Repeat the same for remaining.
• Yummy and healthy mix veg. uttapam is ready to serve.

How to Make Chinese Wonton Sizzler

Learn how to make Chinese Wonton Sizzler. Normally we are making wonton as snack, starter or side dish. But here it's a homemade recipe for Chinese Wonton Sizzler.It's a innovative dish with a great combination of wonton, sweet and sour sauce and vegetables. So enjoy this different sizzler tonight.

Preparation time - 25 to 30 minutes
Cooking time - 30 to 35 minutes


Ingredients to make Chinese Wonton Sizzler:


1/2 recipe wonton

For Sweet and Sour Sauce:


1/2 cup vinegar
1/2 cup sugar
1 cup water
2 table spoon corn flour
5 table spoon tomato sauce
1 table spoon soy sauce


For Stir Fried vegetables:


1 cup cauliflower par boiled 
1 sliced capsicum
2 par boiled and sliced carrots
1 big onion sliced
1 table spoon butter
Salt to taste
1 tea spoon black pepper powder


For garnishing:


Green part of spring onion


Method to make Chinese Wonton Sizzler:

• Heat sizzler plate for minimum 20 minutes.
• Prepare wonton and keep aside.

For Sweet and Sour Sauce:

• Mix all the ingredients of sauce and cook for 2 to 3 minutes or till sauce is thick.
• When ready remove from flame and keep aside.

For Stir Fried Vegetables:

• Heat butter and add all vegetables in it.
• Sprinkle salt and black pepper powder and cook for 2 minutes only.
• Remove from flame and keep aside.

How to Assemble:

• Place sizzler plate on wooden plate and arrange wonton at the centre of it. 
• Arrange stir fried vegetables around wonton.
• Spread sweet and sour sauce over them and garnish with chopped spring onion.
• Mix 1 tea spoon butter and 1 tea spoon chilled water, pour it over hot sizzler plate for real sizzling effect.
• Piping hot Chinese Wonton Sizzler is ready to serve. Serve immediately.

How to Make Cheesy Rice Cake

Learn how to make Cheesy Rice Cake. Some thing new and testy. Cheesy Rice Cake is a home made recipe for a spicy break fast from left over rice. It is very easy and testy yet quick recipe. As the name indicates it is full of cheese so, full of taste and calcium also. This is an ideal recipe for quick snack. Enjoy this surprising spicy rice cake today.

Preparation time - 10 minutes
Cooking time - 5 minutes
Serves - 4 person


Ingredients to make Cheesy Rice Cake: 


1 1/2 cup left over rice
1 1/2 cup grated cheese
1/4 cup chopped coriander
2 potatoes - boiled
1 big onion finely chopped
3 to 4 chopped green chilies 
1 cup bread crumbs
1 tea spoon chili flacks
1 tea spoon oregano
Salt to taste
Oil for frying


To serve with:


Tomato ketch up


Method to make Cheesy rice cake:

• Boil and mash potatoes. 
• Mix potatoes, onion, cheese, rice and green chilies.
• Add chili flacks, oregano and salt to taste.(be careful while adding salt.)
• Add chopped coriander and mix well. 
• Add bread crumbs and mix again.
• Make small cakes from the mixture.
• Heat oil and dip fry in hot oil at medium flame till light brown.
• When ready remove and drain on absorbent kitchen tissue.
• Hot and yummy Cheesy Rice Cake is ready to serve. Serve it with tomato ketch up. 

Tips:

• If fresh rice is used make sure to cool it before mixing.
• Shallow frying can be done.

How to Make Vada Pav

Learn how to make Vada Pav. This is a homemade recipe for very famous roadside or street food. Vada Pav is a very well known fast food. A street or road side version of veg. burger. In this recipe spicy potato vada is filled in side the silted bun - pav with spicy garlic chutney. Originally it is a Maharastrian dish but it is very popular in Gujarat also.

Preparation time - 10 minutes
Cooking time - 25 to 30 minutes
Serves - 4 person


Ingredients to make Vada Pav:


8 vada pav buns
Garlic chutney as needed
Butter


For Vada:


3 to 4 boiled and mashed potatoes
3 to 4 green chilies finely chopped
1/2 tea spoon turmeric powder
8 to 10 curry leaves chopped
10 to 12 mint leaves chopped
1/2 tea spoon ginger 
1 tea spoon fresh garlic paste
1/2 tea spoon mustard seeds
1/4 tea spoon asafoetida
Salt to taste
1 table spoon oil


For Covering:


1 cup gram flour
1/4 tea spoon turmeric powder
Salt to taste
A pinch baking soda
Oil for frying


To serve with:


Tomato ketch up
Green chutney

Method to make Vada Pav: 


For Vada:

• Heat oil in a pan and add mustard seeds, when they crackles add asafoetida, green chilies, ginger and garlic paste. Add chopped curry leaves and remove from flame. 
• Take boiled and mashed potatoes in another bowl and add above mixture to it. 
• Add chopped mint leaves,turmeric powder and salt to taste. Mix well.
• When cool make balls of equal size (8 balls).
• Keep aside.

For Covering:

• Mix all the ingredients of covering and make semi thick better from it by adding sufficient water.
• Heat oil. Dip vada in better and fry in hot oil.
• When ready drain on absorbent paper and keep aside.

How to assemble:

• Slit pav in to half and spread butter in between. 
• Roast it lightly and apply garlic chutney on both the layer of pav inside.
• Place vada in each pav and serve Vada Pav immediately with tomato ketch up and green chutney.

How to Make Dahi Puri

Learn how to make Dahi Puri. This is a sweet and tangy version of spicy pani puri. A yummy chaat recipe I love. After a spicy round of pani puri dahi puri is must. Dahi puri is favorite of children also. It is called dahi bataka puri also. The main ingredients of dahi puri is of course dahi - curd. Other ingredients are almost same as pani puri.

Preparation time - 20 to 25 minutes
Cooking time - nil
Serves - 4 person


Ingredients to make Dahi Puri:


35 to 40 puries
1/2 cup boiled kabuli chana
1/2 cup par boiled mung sprouts
1/2 cup boiled and chopped potatoes
1 cup sweet chutney
1/2 cup green chutney
3 cup whisked curd
1/4 cup chopped coriander
2 tea spoon garlic chutney
Salt to taste
1 tea spoon red chili powder
1/2 tea spoon black salt powder
1/4 tea spoon dry mango powder


For garnishing:


Nylon sev
Chopped coriander leaves
Pomegranate seeds
Chaat masalo
Finely chopped onion


Method to make Dahi Puri:


For filling:

• Mix chana, sprouts and potatoes in a bowl and add salt, garlic chutney, black salt, dry mango power and red chili powder to it. 
• Now add onion and coriander powder to it and mix well.

How to assemble Dahi Puri:

• Arrange puries in a serving plate and crack small holes in it. 
• Fill it with above filling.
• Fill sweet chutney, green chutney and whisked curd to each puri.
• Sprinkle chaat masalo, nylon sev, coriander leaves, onion and pomegranate seeds.
• Sweet and tangy Dahi Puri is ready to serve. Serve immediately.

Different types of sauces

Learn how to make different types of sauces. Sauces are very important for different types of deserts. Here there are homemade recipes for delicious sauces. They can be spread over different ice creams and deserts or puddings. They are chocolate sauce, orange sauce, minty pineapple sauce,plum sauce and apple cinnamon sauce. So enjoy different sauces for your yummy ice cream or pudding. First of all we are starting with my all time favorite chocolate sauce.

1. Chocolate Sauce: 


Preparation time - 3 minutes
Cooking time - 2 to 3 minutes

Ingredients to make Chocolate Sauce:

1/2 cup milk

50 gram grated dark chocolate

Method to make Chocolate sauce:

• Mix both ingredients in a microwave safe bowl and cook in microwave till chocolate melts properly.
• Yummy Chocolate Sauce is ready to pour over ice cream or pudding.

2. Orange Sauce:

Preparation time - 3 minutes

Cooking time - 3 minutes

Ingredients to make Orange Sauce:

1 glass orange juice

1 table spoon lemon juice

3 to 4 table spoon sugar

1 table spoon corn flour

2 to 3 drops orange essence

Method to make Orange Sauce:

• Mix orange juice and lemon juice in a glass.
• Add corn flour and sugar to it and mix well. 
• Cook the mixture at very slow flame, stir continually. 
• Cook for 2 to 3 minutes or till thick.
• When thick remove from flame and let it cool at room temp. Add orange essence and mix properly.
• Tangy orange sauce is ready to serve on vanilla ice cream.

3. Minty Pineapple Sauce:

Preparation time - 3 to 4 minutes

Cooking time - 5 minutes

Ingredients to make Minty Pineapple Sauce:

1 glass pineapple juice

1 table spoon lemon juice

5 to 7 fresh mint leaves (opt.)

3 to 4 table spoon sugar

1 table spoon corn flour

3 to 3 drops pineapple emergent (opt.)

Method to make Minty Pineapple Juice:

• Mix pineapple juice and lemon juice.
• Mix sugar to above mixture. Stir till sugar dissolves. 
• Add corn flour to it and mix well.
  Cook above mixture at very slow flame for 2 to 3  minutes or till the mixture is thick.
• Remove from flame let it cool at room temp. 
• Roughly chop mint leaves with hands and mix it to the sauce. Add pineapple emergent to it and mix well.
• Tangy and sweet Minty Pineapple Sauce is ready to serve over pineapple or vanilla ice cream.
• Mint flavor can be avoided. In that case it will be only pineapple sauce.

4. Strawberry Sauce: 

Preparation time - 5 minutes

Cooking time - 10 minutes

Ingredients to make Strawberry Sauce:


1 cup ripe strawberries
1 table spoon lemon juice
4 to 5 table spoon sugar
1/2 table spoon corn flour
3/4 cup water


Method to make Strawberry Sauce:

• Wash and chop strawberries. Add some water and cook till soft.
• Let it cool at room temp. and blend to fine paste.
• Add lemon juice and sugar, stir till sugar dissolves.
• Add corn flour and mix well.
• Cook at very slow flame for 2 to 3 minutes.
• When thick remove from flame and let it cool at room temp.
• Sweet and tangy Strawberry Sauce is ready to spread over plane cake or vanilla ice cream.

5. Apple Cinnamon Sauce:

Preparation time - 5 minutes

Cooking time - 10 minutes

Ingredients to make Apple cinnamon Sauce:

2 to 3 apples
2 table spoon lemon juice
4 to 5 table spoon sugar
1/2 cup water
1 table spoon corn flour
1/4 cup butter
1/4 tea spoon cinnamon powder


Method to make Apple Cinnamon Sauce:

• Wash and remove skin from apples. Chop them.
• Add water and cook till soft. Let it cool at room temp. and blend to fine paste.
• Add sugar lemon juice, sugar, butter and corn flour to it.
• Mix well and cook at very slow flame. Let it thick. Remove from flame and cool at room temp. 
• Add cinnamon powder and mix well.
• Apple Cinnamon Sauce is ready to serve, Pour over vanilla ice cream.
• With same recipe Ginger Apple Sauce can be made. Only add ginger juice in stead of cinnamon powder.

6. Plum Sauce:

Preparation time - 5 minutes

Cooking time - 10 minutes

Ingredients to make Plum Sauce:

1 cup ripe plums
1 table spoon lemon juice
4 to 5 table spoon sugar
1/2 table spoon corn flour
3/4 cup water


Method to make Plum Sauce:

• Wash and chop plums. Add some water and cook till soft.
• Let it cool at room temp. and blend to fine paste.
• Add lemon juice and sugar, stir till sugar dissolves.
• Add corn flour and mix well.
• Cook at very slow flame for 2 to 3 minutes.
• When thick remove from flame and let it cool at room temp.
• Sweet and tangy Plum Sauce is ready to spread over plane cake or vanilla ice cream.

How to Make Idli

Learn how to make Idli. A very well known and ideal recipe for break fast. It can be known as small Indian rice cakes or steam idali also. It's a low cal recipe for health conscious people. If better is ready it is easy to make for breakfast or snack, in that case it is served with coconut chutney only. Even in my home we prefer to have idli for dinner with sambhar and coconut chutney. Normally we are making this homemade recipe in steamer - idli cooker. But I makes them in microwave also. It takes hardly 5 minutes to make 8 idlies. 

Soaking time - 2 to 3 hours
Preparation time - 10 to 15 minutes minutes 
Fermenting time - 6 to 7 hours (overnight)
Cooking time - 25 to 30 minutes
Makes - 35 to 40 idlies approx.


Ingredients to make Idli:


4 cups rice
1 cup urad dal - split black lentil
1 cup curd
Salt to taste
1 tea spoon dry fenugreek seeds
Fruit salt as needed
Oil for greasing


To serve with:


Sambhar
Coconut chutney

Method to make Idli:

• Soak rice with fenugreek seeds and urad dal separately in luke warm water for 2 to 3 hours.
• Drain excess water and grind to a smooth paste. Add some salt and curd to it and mix properly. Keep aside for fermentation for 6 to 7 hours or overnight. (fermenting time can be differ as per the season.)
• Grease microwave proof idli stand. Pour sufficient water to micrwave proof idli maker.
• Mix the better properly and add fruit salt to small quantity of it, beat properly. 
• Pour better to greased idli stand and steam for 3 to 4 minutes as mentioned.
• When ready remove and let it cool at room temp. for 2 to 3 minutes.
•  Remove idlies from stand and repeat the same for remaining.
• Piping hot Idli is ready to serve, serve it with sambhar and coconut chutney.

Tips:

• Steaming can be done on gas also. In that case pour water in steamer and let come to boiling temp. Then pour better to stand and again steam for 15 to 20 minutes or till idlies are ready.

How to Make Khakhra no Chevdo

Learn how to make Khakhra no chevdo. Some time we want to have some very light yet testy snack. Khakhra no chevdo is one of that snacks. Khakhra means round shaped crispy roti. Which is very popular in Gujarat as diet snack. Khakhra no chevdo is an innovative recipe for old khakhra, but this homemade recipe is very testy. It is ideal for kids lunch box also. so enjoy this crispy and testy dry snack.

Preparation time - 5 minutes
Cooking time 5 to 7 minutes
Serves - 4 person


Ingredients to make Khakhra no Chevdo:


1 cup roughly crushed khakhra
1/4 cup dariya chana
1/8 cup chopped chopped cashew nuts
1/8 cup raisins
8 to 10 curry leaves
1/8 cup roasted peanuts
1 table spoon oil
1/2 tea spoon mustard seeds
2 tea spoon sesame seeds
1/4 tea spoon asafoetida 
1/4 tea spoon turmeric powder
1 tea spoon red chili powder
1 to 1 1/2 table spoon powder sugar
1/2 tea spoon dry mango powder
Salt to taste


Method to make Khakhra no Chevdo:

• Heat oil in a pan and add mustard seeds. When they crackles add peanuts, dariya chana, cashew nuts, asafoetida and raisins to it, cook for 1 minyes and add curry leaves.
• Add crushed khakhra and spices to it.
• Mix well. 
• Spicy and tangy Khakhra no chevdo is read to serve.

How to Make Lemon Rice

Learn how to make Lemon Rice. This is a delicious pulao recipe with the tangy taste of lemon. An ideal recipe for summer. It can be served with rasam or salad.  It can be packed for lunch box also. In southern part of India Lemon Rice can be made during the festive occasion of pongal. But here we can prepare this for heavy breakfast or light lunch. So enjoy this quick and easy recipe. Even with left over rice it can be more easy.

Preparation time - 5 minutes
Cooking time  - 10 minutes
Serves - 4 person


Ingredients to make Lemon Rice:


1 1/2 cup basmati rice 
1 tea spoon lemon juice
1 tea spoon oil
1/2 tea spoon mustard seeds
1/2 tea spoon black lentil - urad dal
1/2 tea spoon gram dal - chana dal
4 to 5 pieces dry red chilies
8 to 10 curry leaves
A pinch turmeric powder
Salt to taste
1 tea spoon ginger paste
1/4 cup roasted peanuts
A pinch asafoetida - hing


For garnishing:


Chopped coriander leaves
Lemon slices


Method to make Lemon Rice:

• Heat oil in a pan and add mustard seeds to it. When they crackles add asafoetida, black lentil and gram dal. Let them turn light pink. 
• Add red chilies, turmeric powder and curry leaves.
• Add boiled rice,salt and lemon juice. Mix well.
• Hot and tangy Lemon juice is ready to serve.

How to make Mysore Masala Dosa

Learn how to make Mysore Masala Dosa. Normally we are use to make masala dosa. But this is a new tempting taste. This is a homemade recipe for Mysore Masala Dosa. As the recipe of mysore sada dosa we are going to apply spicy red chutney with stomach filling masala. It is very tasty and can be served with coconut chutney and sambhar. So enjoy the taste of this spicy dosa tonight.

Preparation time - 30 minutes

Cooking time - 25 to 30 minutes

Serves - 4 person

Ingredients to make Mysore Masala Dosa:

Dosa better as needed

Spicy red chutney as needed

Grated cheese as needed (opt.)

Butter as needed

For masala - stuffing:

2 table spoon oil

1 tea spoon cumin seeds

8 to10 curry leaves

5 to 6 green chilies chopped

1/2 tea spoon turmeric powder

1 table spoon red chili powder

1 table spoon sambhar masala

Salt to taste

4 to 5 big potatoes boiled and mashed

1 big onion finely chopped

1/2 cup boiled green peas

1/4 cup par boiled carrot

1/4 cup chopped coriander leaves

1 tea spoon roasted cumin powder

To serve with:

Sambhar

Coconut chutney

Method to make Mysore Masala Dosa:

• Prepare better and keep aside.
• Prepare spicy red chutney and keep aside.

For masala - stuffing:

• Heat oil in a pan and add cumin seeds, when they crackles add curry leaves and green chilies.
• Add chopped onion and cook till light pink. Add all dry spices and again cook for 1 minute.
• Add boiled potatoes, green peas and carrot.
• Mix well and add chopped coriander leaves. Keep aside.

How to proceed:

• Spread better on a hot non stick griddle - tavi.
• When almost crisp spread spicy red chutney over it and apply some butter to it. After 1 minute spread above masala over it and spread grated cheese.
• Fold and serve with sambhar and coconut chutney.
• Hot and tempting Mysore Masala Dosa is ready to serve.

Different Types of Chutney Recipes

Chutneys are the main side recipe which is use in so many chaat recipes and snacks. I always keep both sweet and spicy chutneys in my deep freezer so that I can use them any time. We are having different types of chutneys like sweet chutney, spicy chutney and of course garlic and kabab's chutneys. Normally every one have different chutney taste. So here it's a normal chutney recipe for each recipe, upo can modify them according to your taste.

1. Learn how to make Khajur Imli ki chutney - Sweet chutney. 


There are so many names of this chutney. They are sweet chutney, khati mithi chutney, Dates and tamarind  chutney or khajur imli ki chutney etc. As it has a sweet and sour taste it may be perfect drizzle on the top of samosas, bhel etc.


Ingredients to make Khajur Imli ki Chutney:

250 gram dates - Khajur
100 gram tamarind - Imli
100 gram jaggery - gud
2 tomatoes 
Salt to taste
2 table spoon red chilly powder
1 tea spoon roasted cumin powder


Method to make Khajur Imli ki Chutney:

• Soak dates and turmarind in luke warm water for 1 hour.
• Boil tomatoes.
• Mix all the ingredients and crush properly.
• Strain and cook for at least 5 minutes after adding dry masala.

2. Learn how to make green chutney.



As earlier I said it is called teekhi chutney, green chutney, coriander chutney etc. It is perfect to make snack spicy.

Ingredients to make Green chutney:


1 cup chopped coriander 
1/2 cup chopped mint leaves
5 -6 green chilies
2 tea spoon chopped ginger
1 tea spoon roasted cumin powder
1 table spoon curd
            or
1 tea spoon lemon juice
Salt to taste
1 table spoon roasted peanut - crushed


Method to make Green Chutney:

• Crush all the ingredients of chutney to smooth paste by adding sufficient water. 

3. Learn how to make Garlic Chutney.

It is also known as lahsun chutney or garlic chutney. 

Ingredients to make Garlic Chutney:


10 - 12 cloves garlic 
3 - 4 table spoon red chilly powder
1 table spoon sesame seeds
Salt to taste
1 tea spoon oil (opt.)


Method to Make Garlic Chutney:

• Mix all the ingredients if garlic chutney and crush to smooth paste in blender after adding some water.
• Try to add least water, and add more when needed.

4. Learn how to make Chutney for Kababs.


When we are going to restaurant we just love kabab chutney. So, here it's a homemade recipe for that kabab chutney.

Ingredients to make Kabab Chutney:

1/2 bunch coriander leaves

1/4 mint leaves

1 onion

1 tea spoon sugar

6 to 8 cloves

Lemon juice and salt to taste

Method to make Kabab Chutney:

• Grind all the ingredients together to a fine paste with some water.

5. Learn how to make Coconut Chutney.

This is a very famous South Indian chutney. We are used to serve it with dosa, idli, mendu vada etc. Even I like to serve it with bataka vada also.

Ingredients to make coconut chutney:

1 grated coconut without brown portion

1/2 cup roasted dadiya chana

1 cup curd

2 green chilies

1 tea spoon crushed ginger

8 - 10 curry leaves

Salt to taste

For Tadka:

1 table spoon oil

1/2 tea spoon mustard seeds

1/4 tea spoon hing

5 - 6 curry leaves

Method to make Coconut chutney:

• Crush all the ingredients of chutney together and make fine paste.
• Heat oil in an another small pan, add mustard seeds and let it crackle. Add hing and curry leaves in it and spread over chutney.