Jolly Homemade Recipes

This is one of the most popular and mostly often made rice recipe in South India. This gives a very refreshing and tangy flavor to the rice. This is basically made from left over cooked rice or with boiled rice also. Serve Lemon rice with Mint-Cucumber raita and Papad for a simple yet tasty meal. This recipe made by with boiled rice.

This rice recipe is a great option for any meal on those days when you are very lazy and don't feel like spending much more time on kitchen ;) :) It is simple and easy to make also.

Ingredients :

Cooked or steamed basmati rice - 2.5 to 3 cups
Lemon juice - 1.5 to 2 tbsp
Mustard seeds - 1 tsp
Dry Red chilies - 2 nos
Curry leaves - 12-15 nos
A pinch of asafoetida /hing
Turmeric powder- ½ tsp
Cashews nut /kaju - 1 tbsp halved or chopped (optional)
Peanuts - 1 tbsp (optional)
Chana dal - 2 tbsp (pre-soaked in water for at least half an hour)
Split & Skinned Black gram / Urad Dal - 1 tbsp
Unsalted roasted peanuts - 1/4 cup (optional)
Salt to taste
Chopped Coriander Leaves
Oil

Preparation Method :

1. First cook about 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely.

2. Drain and spread the rice on a plate or in a bowl. Cover and let the rice cool.

3. In a small frying pan, first roast the peanuts till they are crisp and browned. Remove the peanuts and keep it aside. Then in the same frying pan, roast the cashew nuts till light brown. Remove it and keep it aside.

4. Now heat the oil in the same pan, add the mustard seeds, urad dal and chana dal. Crackle the mustard and brown the chana dal.

5. Add the red chilies and curry leaves, fry it for almost 12-15 seconds , then add the peanuts and stir.

6. Add the asafoetida and turmeric powder, fry for 2-3 seconds on a low flame, so that the spices don't burn. Switch off the fire and add the lemon juice along with salt.

7. Stir and immediately pour this mixture on the rice. Mix all well and keep the lemon rice covered for the flavors to blend for 4-5 minutes.

8. Your Lemon rice is ready to serve with papad, chutney or just have lemon rice with plain curd also. Garnish with chopped coriander leaves.

This is my personal review about food, view of the restaurant and all pictures clicked by "Me" only. This is my first time that I am writing food review about restaurant. So, lets start the review of Famous Punjabi Khana in Bangalore.

I decide to visit The Punjabi Rasoi last week. It was weekend so have to wait for 10 minutes for table of 2 persons. This is a review of Punjabi Khana by a famous restaurant in Bangalore, that capture the authenticity & Yumminess of Punjabi Food.

When we reached we were quite hungry. We wanted to sit near to balcony but we were told that section were full already, no tables are available. So, we sit inside the restaurant, but that option is also good, Punjabi /Hindi music is going on background. I always love to eat food with music, so we enjoying the moment :)

Chicken Tikka Masala

Let's Start the menu we ordered Tandoori Chicken 1/2 plate having 6 pieces and that's enough for two people(us) with cold drinks along with sirka onions and that green chutney is going very well. The chicken was fresh and cooked very well so we liked the starters. So, starters was a good and we expected that our main menu is also delicious like as our starters. :)

Starters :)

Main Course - Ordered Chicken Tikka Masala with Plain Tandoori roti and Butter Naan. The Chicken Tikka Masala looked very appetizing and tasted very good. Orange gravy chicken with thick medium curry but little bit spicy and yummy too. Satisfied from the main menu.

The service was quite well. The overall experience of this Punjabi food was good. But they really need to focus on their interior part of the restaurant and the sitting arrangements also.

The rest of the menu is also good like we already tried vegetarian part also. So who are vegetarian and love Punjabi food, they can also try this. Not expensive - very much in budget. They have 3 food points in Bangalore : HSR Layout, Indiranagar and RT Nagar. I tried 2 point one is HSR and 2nd is Indiranagar. Both have them different flavors of taste, presentation and overall the experience was good enough.

Refreshing Supaari after meal

Report Card of The Punjabi Rasoi Restaurant

Ambiance : 7
Taste : 8
Service : 7
Value For Money : 8
Refreshing Supaari after meal - Free of cost

Cuisine Type : Vegetarian & Non-vegetarian

Address : Punjabi Rasoi, HSR Layout, Bangalore

Dosa are Indian pancakes usually made from rice and urad dal. I wanted to post this Idli/Dosa batter recipe for a long time, but today only got the right time with step by step process. Making Homemade Idli / Dosa Batter is simple three step process - soaking, grinding and fermenting. The dosa batter is made by soaking the rice and lentil and then grinding it into a smooth batter. This batter once fermented is used in making Idli's, Dosa's and Uttapam. This Dosa Batter for making dosa's is a hand me down recipe from my mother. The same batter can be used for making super crisp dosa's.

Idli's are rice and lentil steamed cakes and Dosa's thin lentil and rice crepe called dosa is an all time favorite "South Indian" snack savored all over the world. Children love this lentil crepe and make a very filling and healthy meal. You can make it like a "Veggie Pancake" , by adding your desired vegetable as a toppings to make it an Uttapam.

Ingredients :

Raw Rice - 5 cups
Black gram (Split Urad dal with skin ) - 1/2 cup
Cooked Rice - fistful
Fenugreek seeds - 1 tbsp
Salt - As required

Preparation Method :

1. Soak the rice for 6 hours with the fenugreek seeds.

2. Soak the dal for 2 hours. Wash and remove as much skin as you can.

3. Grind Urad dal first with minimum water till it fluffs up in the grinder.

4. Remove the batter into a tall vessel.

5. Now grind the rice with a fistful of cooked rice with minimum water sprinkling little bit of water as and when necessary

Note :- The batter should not be too fine. Remove when its a little bit coarse.

6. Remove onto a tall vessel and mix the batter thoroughly and add required salt.

7. Let the batter ferment overnight in a warm place.

8. You can make wonderful soft Idli's and also golden dosa's for this.

Cooking Tips :-

a. If you want crispy dosa then spread the batter thinly on the tawa and turn it over and cook the other side also till golden on both the sides.

b. Do not add more water to the batter while making dosa's; Even to make dosa's.

c. Batter will not ferment well if no salt is added or if the surrounding is not warm enough.

Happy Cooking and Enjoy :)

This is an easy and yummy recipe that make a wholesome meal with dahi or raita. At my home, this is also called "Colorful Vegetarian Biryani". It is tasty and amazing combo of flavours, color & taste in one dish.

Behind the story of this Pulao recipe, I want to share it with you all : First time I tasted this pulao recipe at my husband hometown, Nagpur, its taste is typical spicy Maharashtrian style pulao but I don't like spicy food, so I didn't liked it. Second time, I tasted it in Bangalore, again disappointment is there with pulao like more spicy and lots of spices inside the pulao , which I feel not good for us. Then decided that I made this rice at home with my own style...I already tasted so get to know about herbs and spices, In this I used two fresh herbs which is going very well with this rice. I always said "Happiness is in Homemade Food - tasty, simple and less spicy". You can add vegetables also in pulao as per as your choices.

First time made this pulao, New dish = Tomato Pulao = Yummy Taste = Liked by Husband = Mission successful !! :)

The long grain aromatic basmati rice is cooked in tomato, onions with herbs & spices. This is delicious Indian recipe, you can served as a side dish in your small party and get together also. I like it very much and even my husband also....he just loved it. This is the perfect meal for the day. I hope you'll all liked my recipe...Your views are welcome !!!

Ingredients :

Rice : 2 cups [wash and soak rice for 5 minutes not more than that and drain it]
Jeera / Cumin seeds : 1 tsp
Bay leaf : 1
Cloves : 6
Cinnamon stick : 1
Small Cardamoms : 2
Finely sliced Onions : 2 (medium-sized)
Chopped Green chili - 1 no
Ginger-garlic paste : 1 tbsp
Fresh Mint Leaves (Pudina) : 12-15 nos
Kasoori methi (dried fenugreek leaves) : 1/2 tsp [ these two special herbs I used it, which gives freshness and more flavored to pulao]
Red chili powder : 1 tsp
Cumin Powder (roasted jeera powder) : Less than 1/2 tsp
Finely chopped Tomato: 2 (large red tomatoes)
Tomato: 1 (large red tomato, blanch, peel skin and puree)
Finely chopped Coriander leaves for garnish
Salt to taste
Oil : 1 tbsp
Ghee: 1 tbsp (optional) vegan can omit ghee and substitute with oil

Measurement : tsp - teaspoon, tbsp : tablespoon

Preparation Method :

1. Heat oil+ghee in a pressure cooker, add shahi jeera, cloves, cinnamon and cardamoms and stir fry for 30 secs. Now add sliced onions and saute for few more minutes.

2. Add bay leaf, chopped green chili, ginger-garlic paste and saute for few seconds till ginger-garlic paste is cooked well.

3. Now add refreshing herbs - mint leaves and kasoori methi (crushed it with your hands ) and saute for 4-5 minutes

4. Add red chili powder, cumin powder and mix well . Add chopped tomato, tomato puree and salt to taste and mix. Cook for 8-9 minutes on low to medium flame, or till oil separates.

5. Reduce the flame, add the rice, mix well with cooked masales with a very light hand make sure that rice is not cracked, saute for a minute. Add 3-3/4 cups of water and bring to a boil. Using pressure cooker, closed the lid and cook rice up-to 3 whistles.

6. Your Tomato Pulao is ready to eat. Remove onto a serving bowl.

7. Garnish with fresh coriander leaves. Serve warm with cucumber raita, dahi or any curry of your choice.

Happy Cooking :)

Today, I am posting 'Sooji Pizza | Veggie Semolina Pizza' which is a great option for breakfast. This recipe is very easy and simple to prepare within a couple of minutes. In this recipe, i prefer to add all colourful veggies like tomatoes, green chillies, coriander leaves and more. You can add any veggies according to your choice. This is a great option for picnic snack also.

This special recipe of pizza which is just differ from other. This is purely vegetarian. This is very soft and crispy homemade sooji pizza. Quick and easy recipe prepared without any extra preparations. This can be served simply with tomato sauce.

This is instant snacks recipe or you can have it anytime. In Bangalore, the weather is always pleasant and rain is falling anytime, for that time I am feeling to have it something like that only. So, Awesum mausam, its raining in Bangalore..so decide to make Sooji Pizza with cup of ginger tea, to enjoy every drops of rain.

Ingredients :

Semolina (Rava/Sooji) - 2 cups
Curd - 3 tbsp
Finely Chopped Green chillies - 1-2 nos
Finely Chopped Coriander Leaves - 2 tbsp
Sliced Onions - 1 no
Sliced Tomatoes - 1 no
Salt to taste
Bleak Pepper - As required
Oil

Preparation Method :

1. Mix together Semolina and water and make a batter of it.

2. Add salt, black pepper, curd, coriander leaves and green chillies to the batter.

3. Heat 1/2 tbsp oil in a pan or a normal tawa, add a little of the batter to make a moderately it to thick pancake. Do not make it to too thin. Reduce heat.

4. Take the chopped vegetables and sprinkle them on top of the pizza. With the help of spatula, press them lightly so that they can go inside the surface of the cooking pancake.

5. Let it be cook for 2 minutes on medium heat. After that toss the pizza and cook the other side. Press lightly with spatula so that the vegetables on the other side are cooked well.
6. After 2-3 minutes, change the side again so that vegetables on pizza are on the top.

7. Sprinkle a little black pepper and coriander leaves on top.

8. Your Semolina Pizza is ready to serve with chilli sauce or tomato sauce.

Enjoy !!

Happy Cooking :)