Mango Mastani is a perfect mango dessert for summer. Mastani is a combination of Milk shake and Ice-cream served with adding some nuts and Tutti Fruiti. Though Mastani is mainly from Pune city in Maharashtra, India but now a days its famous world wide. It comes in different flavours such as Mango , Pista, Chocolate ,Strawberries and more. It is very easy and quick dessert with full of taste.
Do try this recipe of Mango Mastani during this summer .
Ingredients :
Mangoes : 2
Sugar :1 Tbsp (Depends on sweetness of mangoes)
Milk : 1/2 Cup
Vanilla Ice -Cream : 3 Scoops
Mixed Nuts : 2 Tbsp
Tutti Fruiti : 2Tbsp
Green Cardamom : 2-3 pods
Process :
Cut the mangoes in a small pieces.
Add into Mixi Jar.
Add 1 Tbsp of sugar ( Depends on sweetness of mangoes).
Add 2-3 pods of green cardamom.
Add 1/2 cup milk .
Add 2 scoops of vanilla ice cream.
Grind to a fine paste.
Let’s assemble the Mastani :
In a tall glass add some mango chunks.
Then add some Chopped nuts.
Pour the mango shake which we have prepared earlier into the glass up to 3/4 .
Add 1 scoop of vanilla ice cream on top. (You can add add any flavour of ice cream which
Again add some chopped nuts.
Add some Tutti Fruiti.
Add some mango chunks and you are ready to go.
Our Delicious Mango Mastani is ready . Do try in this summer and let me know in the comment below .
Happy Blogging !!!!!!!!!!
Video Recipe :
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“Upwas Dhokla” is made with sama rice and sago. Sama rice is known by different name across India like Samo rice, Sama rice , Moriyo , Bhagar , Variche tandul. It is generally consumed during fasting (vrat) day.
Sama rice dhokla is very easy to make and delicious too. Normally the fasting food is fried or not so healthy . Sama rice is Gluten free and non fried , so its healthy option for all. ITs also helps to achieve the true purpose of fasting.
Ingredients :
Process :
Take 1 cup of sama rice (Bhagar) in a mixi jar.
Grind it coarsely .(Do not grind into a fine powder .Texture should be like semolina.)
Transfer it in a bowl.
Take 2 tbsp of sago (sabudana) in a mixi jar.
Same way grind coarsely.
Transfer it in a bowl.
In a large bowl transfer the sama rice flour which we have made earlier.
Add previously made sago flour in it.
Mix both flours together.
Add 1/2 cup of curd in to flour mixture and mix well.
Add 1/4 cup of water and mix well.
Put the lid and let the batter rest at least for 15 minutes.
While the batter is resting let’s make steamer ready to steam the dhokla.
Add 1 glass of water in a idli cooker. You can use any wide mouth pot or cooker for steaming.
Put the lid and keep the water for boiling.
Grease the dhokla plate with some oil.
While soaking flour for 15 minutes it will absorb the water and swells a little.
After soaking the batter add approx 1/2 cup of water to adjust the consistency. Batter should have pouring consistency ( semi thick).
After that add salt to taste to the batter (approx 1 tsp of salt).
Add 1 tbsp of green chilli paste.( coarsely grind).
Mix everything together.
Add 1 tbsp of powdered sugar in the batter and mix.
Add 1 tbsp of oil (groundnut oil is preferable as we are making this dhokla for fast(vrat)). and mix well.
Add 1/2 tsp of baking soda (sodium bicarbonate).
Add 1 tbsp of lemon juice and mix well.
Now transfer the mixture immediately into the greased plate.
Tap the plate 2 -3 times so that it will remove the air bubbles if any.
Keep the plate into cooker and steam it for 15 -20 minutes on medium flame.(make sure water in the cooker is boiled and steam is formed before putting the dhokla batter plate into the cooker).
After 15 minutes the dhokla is ready.
Take off the plate and let it cool down for 5-10 minutes.
While dhokla is getting cool let’s prepare the tadka:
Heat the kadhai or tadka pan.
Add 1-2 tbsp of oil in it (preferably groundnut oil).
Once the oil is hot add 1 tsp of cumin seeds (jeera) and let them cracker.
You can also add curry leaves if its ok for you during fasting.
Cut the dhokla into square pieces.
Pour the tadka on top of dhokla.
Garnish with coriander leaves.
Dhokla is ready to serve !!.Serve it as it is or can have with peanut chutney.
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Thalipeeth is a traditional Maharashtrian dish made from the mixture of multiple grains ,millets and pulses in a particular ratio, roasted and grind into a flour called “Bhajani” . Using the dough made from bhajani the thalipeeth is prepared. This process of making bhajani may be lengthly so alternatively one can make the dough directly by mixing multiple flours together in a specific ratio. It is a very nutritious dish to have any time , breakfast ,lunch, evening snack or even in dinner with dollop of butter and curd or Thecha.
Ingredients for Thalipeeth :
Scroll across for all the ingredients images
Jowar (sorghum) Flour : 2 cup.
Wheat flour : 1 cup.
Gram flour : 1 cup.
Onion : 2 Big (1 cup chopped)
Chilli-Garlic Paste : 2 tbsp (10-12 green chillies + 8-10 garlic cloves + 1 tsp of cumin seeds grind in a coarse paste).
Coriander leaves : 1/2 cup chopped.
Carom seeds (Ajwain) : 1/2 tsp.
Sesame seeds : 2 tbsp.
Turmeric powder : 1/2 tsp.
Red chilli powder : 1 tsp.
Salt : as per taste.
Oil : 3 – 4 tbsp.
Butter : 2 tbsp.
Butter Paper.
Let’s start the process :
Add 2 cups of jowar flour in a bowl.
Add 1 cup of wheat flour.
Add 1 cup gram flour.
Add 2 tbsp of chilli garlic paste that we have prepared before hand.
Add 1 cup of chopped onions.
Add 1/2 cup of chopped coriander leaves.
Add 1/2 tsp of carom seeds.
Add 2 tbsp of sesame seeds.
Add 1/2 tsp of turmeric powder.
Add 1 tsp of red chilli powder.
Add salt as per taste. (approx 2 tsp).
Add 1 tbsp of cooking oil.
Mix everything well.
Gradually add water and make a soft dough. (I have added 1 and 1/2 glass of water i.e. approx 300ml)
Take Butter paper or aluminium foil or you can just take muslin damp cloth.
Brush some oil on butter paper.
Take a medium ball size dough and put it on the butter paper.
Apply some water on your palm and gently press the dough with the help of finger tips and flatten the dough in a round shape.
Keep at least 1/2 inch of thickness. (it should not be very thin)
Make 2 -3 holes on flattened thalipeeth with finger tip. This helps in spreading the oil across the thalipeeth surface while roasting. This is specially important for the centre area where the oil may not reach.
Heat the pan and brush some oil.
Then pick up the butter paper on the palm and overturn on the pan.
Take off the butter paper slowly.
Apply some oil on thalipeth.
Roast the thalipeeth on medium flame.
Flip the thalipeeth after 2-3 min(slight colour changes).
Apply oil on other side of thalipeeth and roast until its cooked properly and colour changes to golden brown.
Don’t flip it too much otherwise thalipeeth can break. Let it cook properly on one side then flip.
When it’s done serve hot with yogurt and dollop of butter.
Do try this recipe. If you like it let me know in the comments below.
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Veg Biryani is basically a flavourful rice (preferably basmati rice) cooked with Indian spices and vegetables. In Dum biryani vegetables and rice are layered on each other and cooked on very low flame. Dum is a slow cooking method. In this process the ingredients are enclosed in a Handi or thick base pot and the lid is sealed. This way it uses the steam to cook the ingredients and enhances flavours.
This is very rich and flavourful dish served with raita or curry.
Let’s start with ingredients:
Please scroll across to see all the ingredients
Ingredients:
Cloves : 5 to 6 pieces
Black Cumin Seeds :(Shahi Jeera) 1 teaspoon
Peppercorn : 1/4th teaspoon
Cardamom : 10 to 12 pieces
Bay Leaf : 1 or 2
Cinnamon : 1 medium stick
Star anise : 2 pieces
Coriander Leaves: Finely chopped 1/4th Cup
Mint Leaves : 12 to 15 leaves
Ginger Garlic paste / Grated : 2 tablespoon
Yogurt : 1 and 1/2 cup
Saffron soaked milk : 1 tablespoon milk with pinch of saffron
Rice : 250 grams i.e. approx 1 cup
Ghee(Clarified Butter) : 1 tablespoon
Cooking Oil : 1/2 cup
Mix Vegetables : 250 grams. Rice to Vegetable ratio should be 1:1. I have used Cauliflower , French Beans, Green peas, Paneer. You can also add veggies of your choice.
Onions : 2 large size sliced
Turmeric Powder: 1/2 teaspoon
Garam Masala : 1 teaspoon
Coriander Powder : 1 teaspoon
Salt : as per taste
Green Chilli: 3 to 4 slitted
Red Chilli Powder : 2 tablespoon
Let’s start the process :
Step 1: Soak Rice :
Take 250 grams of basmati rice in a bowl (approx 1 cup).
Wash it 2 -3 times properly.
Soak in water for at least 30 minutes.
Step 2: Marinate Vegetables :
Take 250 grams of vegetables of your choice. The amount of vegetables is equal to amount of rice (1:1 ratio). Green peas, French beans , Cauliflower ,Carrots are generally used in vegetable biryani. Here I am not using carrot in this recipe . I have used paneer instead.
Add 1 tbsp of ginger – garlic paste or grated.
Add 3-4 green cardamom.
Add 3-4 cloves.
Add 1/4 tsp of peppercorns.
Add 1 star anise.
Add 1/2 tsp of shahi jeera (black cumin seeds).
Add 2 green chillies slitted.
Add 1/2 tsp of turmeric powder.
Add 1 tsp of garam masala powder.
Add 1 tsp of coriander powder.
Add 2 tsp of red chilli powder.
Add some sliced onions.
Add some chopped coriander leaves.
Add 5-6 mint leaves (crush with hands and add).
Add some salt to taste.
Add 1 and 1/2 cup of yogurt.
Mix everything well and keep it for marination for at least 15 -20 min.
Step 3: Make brown onions (Birista) :
Basically ,onions are finely sliced and deep fried in a oil until it gets nice brown colour and crisp.These crispy brown onions are called birista. Birista is used in biryani as well as in many curries.
Add 1/2 cup of oil in a pan.
Add 2 large finely sliced onions.
Deep fry them on medium flame till colour changes to brown.
Take off onion from oil on tissue paper to remove excess oil.
Brown onions are ready. Keep it aside for later use.
Step 4: Cook Rice :
Boil 2 ltr of water.
Add 2 bayleaf’s.
Add 1 star anis.
Add 3-4 green cardamom.
Add 3-4 cloves.
Add some peppercorns and 1 cinnamon stick .
Add 3 Tbsp of salt.(salt should be little more so that when we strain the water it will be in right amount)
Add 1 tbsp of oil and let the water boil.
Once the water is boiling add soaked rice in it.
Let the rice cook on high flame for 2 -3 mins.
Then keep flame low and cook rice for another 2 -3 mins.
Cook rice till 80 percent done.Do not cook rice completely.
Strain the water from rice and keep aside.
Step 5 : Cook the vegetables:
In a thick base pot add 1-2 tbsp of oil.
Add some cardamom, black cumin seeds (shahi jeera) , and peppercorns.
Add 1 Tbsp of ginger-garlic paste or grated.
Saute it for 1-2 min.
Add marinated vegetable mixture and mix everything well.
Adjust the salt and keep the lid and cook for 5 min.(Don’t cook vegetables completely as they are going to cook in dum.)
Step 6 : Layer the rice and vegetables :
Keep the flame low.
Add rice on vegetables and spread evenly in entire pot.
Add 1 tbsp of ghee(clarified butter).
Add some brown onions.
Add some mint leaves.
Add some chopped coriander.
Add 1 tbsp of saffron soaked milk.
Note: Do not mix the ingredients. We have to layer first rice on the vegetables and then sprinkle other ingredients on top of rice.
Step 7 : Give it a dum :
Cover the pot with aluminium foil so that steam won’t come out. (Or you can use wheat dough to seal the lid)
Put lid and cook the biryani on very low flame for 15 -20 mins.
After 15-20 mins the biryani is ready.
Biryani ready to Serve
Serve hot with raita or curry.
Do try this recipe. If you like it let me know in the comments below.
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Peda is milky and creamy ball shaped sweet, very popular across India. This is a sweet dessert made with khoa and sugar. It also come in various flavours. Its a sweet used to celebrate all the functions and festivals in India.
Traditionally peda is made by boiling the milk on low flame until the milk gets thicken and transforms in a semi solid soft dough which is called khoa, This is very time taking process. Alternatively we can make peda instantly like this recipe which is I am sharing here.
Ingredients for Peda:
Milk Powder : 1 Cup
Mango Pulp : 3/4 Cup
Sugar : 2-3 Tbsp (depending upon the sweetness of mangoes)
Ghee (Clarified Butter) : 2 Tsp
Cardamom Powder : 1/4 Tsp
Saffron Strands : 4-5 (Soak into 1 Tbsp of milk as shown in image above)
Let’s start the process :
Heat the pan on low flame.
Add 2 Tsp of ghee (clarified butter) in it.
Add 2 Tbsp of saffron soaked milk.
Add 3/4 cup mango pulp.
Mix everything together.
Cook this mixture for a minute on low to medium flame.
Keep stirring while cooking the mixture.
After a minute gradually add 1 cup of milk powder in mango mixture and mix well.
Stir continuously on low flame so that milk powder mix properly and no lumps are formed.
Once the milk powder mixed properly into the mango pulp then add 2 Tbsp of sugar .You can adjust the sugar quantity according to sweetness of mangoes.
Add 1/4 Tsp of cardamom powder.
Mix well and stir continuously on low to medium flame at least for 5 to 7 min.
After 5 min. mixture will start getting thicker and holding shape. It will start separating from pan. The peda mixture is ready now.
Immediately switch off the flame or otherwise peda will become hard.
Transfer the mixture into a plate.
Cover with lid or damp cloth so that outer surface of mixture won’t become hard.
Cool down the mixture for 5 min.
After 5 min. we will start making the pedas with hand.
First apply 1-2 drops of ghee on your palm and rub it so that mixture won’t be sticking to your hand while rolling the peda’s.
Take ball size portion of peda mixture and roll evenly.
Softly press with the thumb in centre of peda and make little flat.
Decorate with some chopped pistachios.
Like this make all the peda’s.
Our delicious Peda is ready. Make the peda’s on any special occasion or function and enjoy with family and friends.
Do try the recipe and let me know in the comment below. If you like the recipe please like , share and follow my blog.
Thanks for reading !!!!!
For detailed video recipe please check my youtube video here. Follow my youtube channel for more such recipes.
Aamras is a famous sweet dish or dessert during summer days in Maharashtra and Gujarat. It is made with the ripe mango pulp , some sugar, cardamom and nutmeg powder. These are basic ingredients but you can also add some ghee(clarified butter) and milk for the richness. Traditionally the mango pulp is squeezed by hand but now a days you can use a grinder as well.
Aamras is served with the pooris or chapati (Indian bread).
This is very easy and quick recipe with great satisfaction. It tastes better when it is chilled. Poori and aamras is very popular combination and have become synonymous with each other. So the dish is called Aamras-Poori.
Here I am making Aamras in mixer-grinder .easy and quick.
Let’s see the Ingredients:
Mangoes : 3 (Medium Size).
Cardamom and Nutmeg Powder : 1Tsp.
Powdered Sugar : 2 Tbsp or( As per sweetness of mangoes)
Let’s start the process:
Peel the mangoes and take off the skin.
Cut the mangoes in small cubes.
Add into mixi jar.
Add 2 Tbsp of powdered sugar into diced mangoes.
Add 1 Tsp of cardamom and nutmeg powder.
Grind it in a very fine paste.
After grinding the mixture will be thick so add 1/2 glass of water to make it little runny.
Instead of water you can add milk as well ,it will make aamras more rich in taste.
Grind it the mixture again and transfer into a bowl.
Refrigerate Aamras at least for 1/2 an hour before serving.
Chilled aamras tastes better.
Before serving Add 1 Tbsp of ghee (clarified butter) into it and mix well.
Aamras is ready !!! Decorate with some nuts.
Serve chilled Aamras with hot pooris or chapati ..enjoy !!!!! Happy Summer !!!!
If you like my recipe please like, share and follow my blog !!!!!! Thanks for reading …
Masala Toast Sandwich is one of the famous street food of Mumbai.It is made with masala aloo , spicy green chutney and some finely chopped vegetables filled in a bread and toasted well with butter till golden brown and crisp outside. Finally garnished with sev. We can add cheese into it to make a Cheese Masala Toast.
Masala Aloo is the main ingredient in this sandwich. It makes sandwich more delicious and filled. Traditionally in this sandwich particular vegetables are used like onion, tomatoes ,cucumber, Capsicum, beetroot but there is no any hard and fast rule you can use any vegetables of your choice .
typically This sandwich is toasted in a hand toaster on gas but we can toast in a sandwich maker or simply on a pan as well.
Let’s start with ingredients:
Onion – 1 medium size.
Tomatoes – 2 medium size.
Cucumber – 1 medium size.
Green Bell Pepper- 1 small.
Beetroot – 1 small.
Bread – 4 slice.
Butter – 2 Tbsp.
Cheese Slice – 2.
Boiled Potatoes – 3 small size.
Salt – as per taste.
Mustard Seeds -1/2 Tsp.
Cumin Seeds – 1/2 Tsp.
Turmeric Powder -1/4 Tsp.
Asafoetida – 1/8 Tsp.
Green Chillies -3-4 no. or as per taste.
Ginger -1 Tbsp(grated).
Fresh Coriander Leaves -2 Tbsp(Finely chopped).
Oil -2 Tbsp.
Coriander and mint Chutney – 4 to5 Tbsp.
Let’s start the process :
Boil 3 Medium Size Potatoes.
Peel and Chop them into small cubes.
Heat the pan.
Add 2 Tbsp oil.
Once the oil is hot add 1/2 Tsp mustard seeds and 1/2 Tsp cumin seeds and let them splutter.
Add 1/8 Tsp Asafoetida.
Add 3- 4 green chillies (Adjust the spiciness according to your taste).
Add 1 Tbsp grated ginger.
Saute for a minute to remove the raw smell of ginger.
Add boiled and chopped potatoes and mix.
Add 1/4 Tsp of turmeric powder.
Add salt as per taste and mix everything well.
At last add 2 Tbsp of finely chopped coriander and mix well.
Mash the potatoes with help of Spatula.
Our masala aloo is ready.
Let’s make Green Chutney for Sandwich:
Take 1 cup of fresh coriander leaves and 9-10 mint leaves.
Add 1/2 inch of ginger.
Add 2-3 green chillies or according to your taste.
Add some salt.
Grind it into grinder and make a very fine paste.
Now it’s time to assemble the sandwiches :
Take 2 slices of bread.
Apply butter on both slices.
Spread some green chutney on one slice of bread.
Then Spread good amount of masala aloo all over the slice.
Put some onion Slice on the bread.
Put some cucumber, tomato, bell pepper and beetroot slice.
sprinkle some salt and chat masala on vegetables.
Finally put one slice of cheese and close the sandwich with another slice of bread.
Grease the sandwich maker with some butter.
apply some butter at the top side of the bread so that it can be toast well and get a crisp outside.
Close the sandwich maker lid and toast it till golden brown and crisp outside.
It will take around 5-7 min.
Masala Toast Sandwich is ready.
Cut the sandwich in desired shape.Garnish with some fine sev and pomegranate and enjoy with green chutney or tomato sauce.
If you like the recipe please leave your comments, share your like and follow my blog.
You can watch whole process of making lemon rice here
Basically Slush is nothing but a small particles of flavoured ice. It is very cool and colourful and everyones favourite. You can make it in any flavour of your choice. Slush can be made with any Fruit juice, Soda or just a Plain water .It is very easy to make and best for the summer. There are many slushy maker machines are available in market but we can make it easily without them at home by grinding the ice in mixi-jar or just scrape with fork .
Here I am making watermelon slush.
Let’s see the ingredients:
Let’s start the process:
Take 1 bowl of watermelon (Approximately 1/4th of medium size watermelon) .
Add into mixi-jar.
Squeeze 1/2 lemon into it.
Add 1/2 tsp Chaat Masala and grind it.
Strain the juice through strainer.
Add 1 tbsp sugar if required and mix well (if watermelon is enough sweet then no need to add sugar).
Transfer it into tray.
Keep it into fridge for overnight or until it freezes and form ice.
Once the mixture get solid completely take off from the fridge.
Scrape the mixture with help of fork so that the mixture transform into small ice particle which exactly we want.
Or another way is just take of the small small portion of iced juice with help of knife and put it in a mixi-jar and grind just 1- 2 times.
Our slush is ready to serve.
Do try the recipe and let me know the the feedback in comments below
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Dum aloo is flavourful, rich and creamy dish traditionally most popular in Kashmir , Bengal and North region of India . It is a very popular restaurant dish made with fried baby potatoes and variety of Indian spices. There are different ways of making dum aloo . The most popular types of this dish are “Kashmiri dum aloo” and “Punjabi dum aloo“. Punjabi dum aloo mainly based on onion and tomato gravy with some cashew paste. Kashmiri dum aloo gravy is based on yogurt.
Here I am sharing yogurt based gravy recipe.This is very simple and easy to make with very little ingredients and less time.You can have this with chapati ,roti or naan but this gravy tastes better with steamed rice.
Let’s have a look at ingredients :
Let’s start the process :
Take 1 cup of yogurt and whisk it with the help of whisker for smooth texture.
Add 1tbsp kashmiri red chilli powder into it.
Add 1 tsp coriander powder.
Add 1/2 tsp cumin powder.
Add 1/2 tsp garam masala powder
mix everything well and keep it a side for a while.
In Kashmiri cuisine they generally mix the masalas(spices) into water and then add into sabji (vegetable). So lets make a paste of all spices. Add all the spices in a bowl and add some water .
Add 1 tbsp kashmiri red chilli powder into a small bowl.
Add 1/2 tsp Asafoetida (hing).
Add 1/2 tsp dry ginger powder.
Add 1tsp fennel seed powder.
Add 1 -2 tbsp water and make a paste and keep it a side foe a while.We can use it later in the gravy.
Generally in dum aloo recipe baby potatoes are peeled and deep fried directly. But here I have first boiled potatoes and then shallow fried them to avoid too much consumption of oil.
Take 10 -12 baby potatoes, boil (I had taken 1 whistle in pressure cooker) and peel them.
Prick them with the help of fork so that gravy gets absorbed into it and gets a good taste from inside as well.
Add 1/4 tsp turmeric powder on potatoes.
Add some salt to taste.
Add some red chilli powder and coat nicely all these on potatoes.
Heat the pan and add 4 -5 tbsp of oil in to the pan or Kadhai .
Once the oil gets hot add potatoes into it.
Fry them until they get crisp from outside and little golden brown colour.
When potatoes are done take off from the pan.
Take off the remaining oil from Kadhai.
In same pan add 1 tbsp oil.
Add 1 bay leaf.
Add 1 cinnamon stick.
Add 3-4 cardamom.
Add 1/2 tsp black peppercorn and 2-3 dry red chillies.
Add 1 cup of yogurt and spices mixture which we we have prepared before. Keep the flame low.
Stir continuously
Add masala ghol (spices paste) which we have prepared earlier.
Add little water to adjust the consistency of gravy.
Stir continuously and let the gravy boil.
Once the gravy reaches to the boiling point add potatoes and mix well.
Add little salt and keep lid on and cook for 10 min or till oil can be seen on the top of the gravy. (cook on very low flame.)
When you can see the oil on top of the gravy switch off the gas.This is the sign the gravy is done and your dish is ready.
Serve hot with steamed rice and enjoy !!!!!!!
Do try the recipe and let me know the the feedback in comments below
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Lemon Rice is a most popular dish in South India . It is made with cooked rice (or even from left over rice) by adding some spices, lentils like chana daal ,urad daal ,pea nuts ,cashew nuts and lemon juice. It is a one pot meal with little spicy and tangy taste because of lemon or we can have it with curd, raita or chutney as per your choice . It is very simple and quick recipe.
Lets have a look at the ingredients :
Let’s start the process
Take 1 cup of any rice of your choice, wash it properly at least for 2-3 times. Cook it properly by adding some salt and little oil to avoid the stickiness . Make sure rice should have grains separated and not sticky .
Heat the pan.
Add 2 Tbsp of oil and once the oil get’s hot.
Add 1 Tbsp of peanuts and fry a little.
Add cashew nuts and fry till it gets little golden brown colour.
Take off from the pan.
In same oil add 2 Tbsp of chana daal and saute till little colour changes to golden brown.
Add urad daal saute a little.
Add mustard seeds , cumin seeds , dried red chillies (or you can add green chillies instead of red chilli) , asafoetida (hing) ,curry leaves, garlic and ginger and saute a little .
Add onion and saute .
Add turmeric powder and saute till onion get soften and translucent.
Add cooked rice and mix well.
Add 2-3 Tbsp lemon juice and mix.
At last add peanuts and cashew nuts which we have fried already and mix.
Lemon rice is ready to serve.
Our quick and simple Lemon Rice is ready . Serve while its hot with papad ,chutney ,achar or have as it is . It tastes yum without any side dish too.
If you like the recipe please leave your comments, share your like and follow my blog.
You can watch whole process of making lemon rice here
