LEMON RICE

South Indian Lemon Rice with peanuts, curry leaves and fresh lemon juice. This flavorful rice is tangy, vibrant and crunchy. Makes a great quick meal and is also vegan.

This lemon rice recipe is very popular in South India. It’s tempered with spices like mustard seeds, curry leaves and has peanuts for the crunch and lemon juice for that tangy flavor.
It’s pretty straight forward to make and makes a great quick lunch or meal.

Now a days my Daughter takes tiffin and I keep searching new tiffin recipes just for them and both of them like lemon rice very much.

INGREDIENTS:

  • Cooked Basmati Rice – 2 cups
  • Lemon – 1
  • Curry Leaves – 1 string
  • Mustard Seeds – 1 tsp
  • Chana Dal – 1 tbsp
  • Groundnut – 2 tbsp
  • Green Chillies – 2
  • Red Chillies – 2
  • Grated Ginger – 1 medium piece
  • Turmeric Powder -1/4 tsp
  • Oil – 2 tbsp
  • Salt to taste
  • Coriander leaves

INSTRUCTIONS;

  1. Wash the rice and keep aside for 10 minutes. Add enough water with little salt and pressure cook upto 4 whistles.
    Once the cooker cools down, transfer the rice on a plate and allow to cool down.
  2. Heat 1 tbsp oil in a pan or kadhai.
  3. Add 1 tsp mustard seeds, 1 tsp chana dal, 1 tsp urad dal and 2 dried red chillies. Let them splutter.
  4. Add 10-12 cashew nuts and 14-16 peanuts. Roast them
  5. until light golden.
  6. Add 1 tsp grated ginger, 2 chopped green chillies and 10-12 curry leaves. Fry for few seconds until they become fragrant. Switch off the flame, add salt and 1 tsp turmeric powder.
  7. Mix well.
  8. Add 2 tbsp lemon juice and mix.  Switch on the flame and add 2 cups of cooked rice. Mix everything.
  9. Garnish with some chopped coriander leaves. Serve hot with papad.
     

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PINEAPPLE JAL JEERA

Pineapple Jal Jeera is a refreshing take on the traditional Jal Jeera recipe. Juicy pineapple slices are blended with cumin water and masala to give in a unique flavour.
The sour notes of Jal Jeera are balanced by the sweet undertones of the fruity pineapple. Homemade variants of the Pineapple Jal Jeera recipe are sometimes mixed with a bit of jaggery or turmeric to bring out the taste.

Garnishing the beverage with chopped mint leaves gives it a refreshing taste and if you want to season it, you can use cinnamon powder and pink salt.

INGREDIENTS:

  • Pineapple 3.5 cups
  • Ginger 1 small piece
  • Mint W/o Roots 2 leafs
  • Asafoetida/hing 1 pinch
  • Black Pepper Corn 1 pinch
  • Salt 1 pinch
  • Black Salt 1 pinch
  • Honey 2 teaspoons
  • Coriander Leaves 4 leafs
  • Water 2.5 glasses
  • Lemon Juice 1 tablespoon
  • Jeera Powder 1 pinch

INSTRUCTIONS:

  1. In a blender, add Pineapple, Mint, Ginger, Coriander, Hing, Black Pepper and Water.
  2. Blend until very fine.
  3. Strain the mixture and collect the juice. Discard the pulp. Add Salt, Black Salt, Lemon Juice, Honey & roasted Cumin Powder and stir well. Pour in glass and serve chilled.
     

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PANEER KABABS

Paneer Kabab is a delicious shallow fried crisp yet melt in mouth Indian cottage cheese kababs seasoned with tickling spices and dry fruits. 

Let’s relish our tea time snacks with something spicy, rich and utterly delicious delicacy today. Yes! it’s time for flavourful nosh ‘Paneer Kabab’ loaded with spicy seasonings and raisins. Raisins indeed adds great texture, richness and sweetness that gives balanced sweet and sour taste to the kababs.

Well, this recipe indeed, is totally a no onion no garlic paneer snacks recipe. Once they are all ready, shallow fry them in hot oil and enjoy with chutney of your choice.

I used Naario (India’s 1st women-led food brand that offers natural and organic products, all pioneered by homemakers.) lucknowi masala in this kababs .This masla is too good and flavourful .pls check their website for more …https://naario.com/

INGREDIENTS:

  • 200 gms Paneer ( grated or crumbled)
  • 4 Potatoes (medium sized, boiled and grated)
  • ¼ cup Raisins
  • 1 tsp Ginger (grated)
  • 1 ½ tsp Green Chili Paste (you can adjust accordingly)
  • 2 tbsp Mint Leaves (finely chopped)
  • ¼ cup Coriander Leaves (finely chopped)
  • ½ tsp Roasted Cumin Powder
  • 1 tsp Chaat Masala
  • 1  teaspoon Naario lucknowi masala Powder
  • 1 ½ tbsp Cornflour
  • Salt and Pepper to taste
  • Oil ((for shallow frying))

    INSTRUCTIONS:
  1. In a large bowl, add boiled aloo and grated paneer.
  2. Add all the ingredients and mix.
  3. Combine everything well to form a paneer kabab dough.
  4. Take a lemon sized mixture onto a palm, flatten it and shape it into kababs.I made heart shapes using cookie cutter .
  5. Repeat the same for the remaining dough mixture.
  6. Once the kababs are ready, heat oil in a pan. Gently, add the kababs into a hot oil and shallow fry until golden and crisp.
  7. Then flip, and fry on another side until golden.
  8. Take them off the heat and drain onto am absorbent paper. Fry all the kababs similar way until golden and crisp. Finally, paneer kebab are ready to serve.
     

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CHENNA MURKI /BANGALI SWEET

Paneer cubes with a thick sugary crust – sweet perfection! Chenna Murki is a popular Bengali sweet made with chenna (moistened form of paneer) and dipped in sugar syrup.

Chena Murki are  Bite sized delights that will just melt in your mouth. This is a fuss free recipe you can make very easily. You can serve it on any special or festive occasion. Just  gather some paneer cubes and some sugar and make Chena murki in no time.

Here is an easy recipe  to make yummy Chena Murki. I am sure you will drool over this authentic recipe from Bengal. Share this sumptuous sweet to satisfy all your cravings and have an enjoyable time with friends and family.

INGREDIENTS:

  • Paneer – 250 gms
  • Sugar – 1 cup (250 gms)
  • Green Cardamom – 4
  • Rose water – 1 tsp

INSTRUCTIONS:

  • Take paneer and cut into small pieces.
  • Take small cardamoms. Peel and coarsely grind them.
  • Take a non stick pan add 1 cup sugar to it also add ½ cup water, turn on the flame. Stir well. Keep a check on the sugar syrup.
  • Cook for 2 minutes.To check the sugar syrup, pour a few drops of syrup in a bowl and let it cool. Keep the flame low. Stick a little syrup on your fingers and check. If it forms a single thread on cooling then the syrup is ready.
  • Put the paneer pieces to the sugar syrup, add cardamom powder too. Cook on low flame until the sugar syrup reaches the setting consistency. Keep stirring regularly so that there is even coating over the paneer.
  • Once the Sugar syrup is transparent and reaches the setting consistency then Turn off the flame. Lift the pan and place on a jali stand. Add 1 tsp rosewater and constantly stir it. Cool it while stirring it.
  • Once sugar is coated well, pick out the paneer pieces. Keep the extra sugar in the pan itself.
    Take out the chena murki and place in a plate.Luscious Chena Murki is ready and it is mouth drooling.It is dry and sweet on the outside and juicy and slightly sweet from inside.
  • Relish this amazing dish to satisfy your cravings.

NOTES:

  • If the sugar has impurities then as the sugar syrup boils, add 1 to 2 tbsp milk,the impurities will float over the sugar syrup, you can then remove it with a spoon.
  • It is important to continuously stir the sugar syrup, so that the sugar syrup coats better over the paneer.
  • You can later use this sugar, in tea or halwa or use wherever you used powdered sugar. You can use it again to make chena murki as well.
    Do not cut the pieces too big, cut them small but not too small.
  • Make sugar syrup check it, when there is single thread drop paneer pieces into it. If you put paneer pieces in thin sugar syrup then , they pieces might break while cooking.

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SAFFRON AND APPLE RICE KHEER

Saffron and Apple Rice Kheer is a rich, creamy, and sweet dessert. You will love the flavors of cardamom and rose water that compliments this dessert perfectly. Rice kheer topped with apple sauce is a perfect and unique fusion for festive seasons.

A plain rice kheer can also be served with your favorite jam as a topping. You can also drizzle one of your favorite sauces like caramel, chocolate, or strawberry.  Yes, it is that versatile.

You can also check my other kheer recipes PAAN KHEER/ BETEL LEAVES KHEER, STRAWBERRY – KHEER, Kesari Kheer (Chawal Ki Kheer)

INGREDIENTS:

  • ¼ cup basmati rice or Jeera rice
  • 1 litre fresh milk
  • ¾ cup sugar
  • 1 tablespoon rose water
  • ¼ teaspoon cardamom powder
  • For soaking saffron
  • ¼ teaspoon saffron strands
  • ¼ cup chilled milk

FOR APPLE SAUCE :

  • 3 apples
  • ¼ cup sugar white/brown
  • ⅛ teaspoon of cinnamon powder

INSTRUCTIONS:

  1. Wash the rice until the water looks clear. This will take about 2 or 3 washes. Add fresh water and soak the rice for a minimum of 30 minutes.
  2. Soak the saffron strands in ¼ cup of chilled milk for 15 minutes.
  3. Heat 1-liter fresh milk in a saucepan on medium flame. Once the milk starts to boil gently, add only the soaked rice and discard the water.
  4. Simmer the milk with rice on low flame for about 45 to 50 minutes. Keep stirring every 5 minutes to avoid the kheer from sticking to the bottom.
  5. After 50 minutes you will see that the milk mixture is now reduced to half. The kheer will now look thick and grainy. Add sugar, soaked saffron milk, rose water, and cardamom powder. Stir gently and simmer on low flame for 5 minutes.
  6. Turn off the heat and let it cool down to room temperature.

FOR APPLE SAUCE:

  1. Peel and finely chop 3 apples. Cook the chopped apples with a half a cup of water, sugar, and a pinch of cinnamon powder.
  2. Stir well, place the lid and cook on low flame for 20 minutes occasionally stirring.
  3. Once the water is dried and apples are cooked through, add a pinch of saffron soaked in water.
  4. Try to mash the cooked apple chunks with the ladle. Turn off the heat and let it cool down to room temperature.
  5. In a single serving glass or bowl, layer the rice kheer and top it with a tablespoon of apple sauce. You can either serve it warm or chilled.

If you have tried this dish, kindly give the feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram.

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TRI COLOUR SANDWICH BREAD PAKODA

Bread pakoda is an interesting snack recipe that you can prepare for your loved ones on festivals and get together! Tri-colour Bread pakodas are very easy to make and takes a few minutes only to prepare. The sweet, tangy and zesty flavours of the chutney make this an interesting sandwich. Here is a list of Ingredients that are needed to prepare this Tri colour Sandwich.

INGREDIENTS:

  • White bread slices 6 without their brown edges.
  • Corriender mint chutney 1/2 cup
  • Tomato ketchup 1/2 cup
  • 1 cup gram flour
  • 1 tsp carom seeds
  • Salt to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Oil for deep frying

INSTRUCTIONS:

  1.  In a mixing bowl 1 cup gram flour,salt to taste .
  2. Add 1 tsp carom seeds, 1/4 tsp turmeric powder, add little water, mix well.
  3. Prepare thick batter with it.
  4. Take a slice of bread and spread 2 tsp corriender mint chutney over it.
  5. Takw another slice of bread and spread 2 tsp tomato ketchup over it.
  6. Take third white bread and arrange it on middle, and tomato ketchup bread on top.
  7. Dip this 3 layered sandwich in the batter and cover from all sides carefully.
  8. Fry it in the hot oil on medium flame.
  9. Flip once golden.fry untill golden brown .
  10. When crisp remove from oil.
  11. Cut in to two pieces.
  12. your bread pakoda is ready .

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