Nasuha Blog

Lemon rice is a popular South Indian Rice recipe. The dish is complete in it self or it can be eaten with curd, raita or any chutney and is a wonderful way to use left over rice. A tadka of mustard seeds, lentils, peanuts, cashew nuts and curry leaves is made and is added to the cooked rice. Lemon juice is added at the end to give it a slight tangy taste. Here is the recipe to make this simple Lemon Rice.


All you need is

Rice - 1 cup
Sesame oil - 2 tbsp
Mustard seeds - 1\2 tsp
Urad dal \ Split Black lentil - 1 tsp
Chana dal \ Split bengal gram - 1 tsp
Green chili - 2 ( slit into half )
Dry red chilies - 3-4
Curry leaves - 2 sprigs
Heeng - 1\4 tsp
Peanuts - 1\4 cup
Cashew nuts - 6-8
Salt to taste
Turmeric powder - 1\2 tsp
Lemon juice - 2 tbsp


Method of preparation

Wash the rice and soak for 20 minutes.
Drain the water.
Add rice and fluff the cooked rice with a spoon.
Keep aside.
Dry roast the peanuts and cashew nuts till slightly browned.
Keep aside.
Heat oil in a pan.
When the oil is hot, add mustard seeds, urad dal and chana dal.
Cook till dals are slightly browned.
Add green chili, dry red chili, curry leaves and heeng. Cook for 10 seconds.
Add the roasted peanuts, cashew nuts, salt and turmeric powder.
Cook for 10 seconds.
Add the cooked rice and lemon juice and mix well.
Cook for another 2-3 minutes.
Serve hot with plain curd, raita or coconut chutney.

Who doesn't love chaat? Most people whom I know are big fans of chaat items and keep visiting their favorite outlets for devouring this Indian street food. The only drawback with eating chaat outside is the low level of hygiene which is not good for our health. But do you know that it is very easy to make all the chaat items at home without compromising on taste and hygiene. Today I made a simple chaat, Dahi puri which is basically puri or the gol gappa topped with various chutneys, masalas and dahi or yogurt. The taste was  outstanding and with all the ingredients prepared beforehand, it was assemblds in just a few minutes. Here is the recipe.


All you need is

Gol gappe \ Puri - 30-40
Boiled potatoes - 1\2 cup ( cut into small cubes )
Boiled black gram \ kale chane - 1\2 cup ( soak for a few hours before boiling )
Boiled whole moong - 1\4 cup ( soak for a few hours before boiling )
Curd - 1 cup
Salt - 1\2 tsp
Chaat masala - 1\2 tsp
Roasted cumin powder - 1\4 tsp
Red chili powder - 1\4 tsp
Mint and coriander chutney - 1\4 cup
Sweet tamarind chutney - 1\4 cup
Nylon sev - 1\4 cup
Fresh coriander - 2 tbsp ( chopped )
Pomegranate seeds - 1\4 cup


Method of preparation

Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
Arrange the gol gappe on a plate.
Make a small hole in each gol gappa with your finger.
Fill small amount of boiled potato, black gram and moong in each gol gappa.
Pour yogurt from top.
Sprinkle little masala mixture that we made earlier on yogurt.
Sprinkle mint and coriander chutney and tamarind chutney on top.
Sprinkle some more masala mixture.
Sprinkle nylon sev, coriander and pomegranate seed on top.
Serve immediately.

Note - You can adjust the amount of ingredients to suit your taste.

Chinese food has become very popular in India and it has been customized a lot to suit Indian taste. We as a family love Indo Chinese food and I keep on making it on a regular basis. This time I made these Burnt garlic noodles to go with my gravy and they turned out delicious. Here is the recipe.


All you need is

Noodles - 200 g
Sesame oil - 2 tbsp
Garlic - 10-12 cloves ( chopped )
Spring onions - 1\4 cup ( chopped )
MSG - 1 tsp ( optional )


Method of preparation

Add water in a large pan.
Add 1 tbsp salt.
When the water comes to a boil, add the noodles.
Cook till noodles are done.
Meanwhile, add oil in a wok.
Add the chopped garlic and cook till garlic are dark brown in color.
Strain the cooked noodles and add them immediately in the wok.
Add MSG if using.
Mix well with 2 forks.
Sprinkle spring onion on top.
Serve hot with any Chinese gravy.

Tired of making plain aloo ke parathe. Add little peas in the filling and enjoy the change. Here is the recipe.


All you need is

Whole wheat flour - 1 cup
Salt - 1\2 tsp
Oil - 1 tsp
Potato - 1\2 cup ( Boiled, peeled and grated )
Peas - 1\2 cup ( boiled )
Garam masala - 1\2 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped )
Oil for frying


Method of preparation

Add whole wheat flour, salt and oil in a bowl.
Mix.
Add water and knead to make a soft dough.
Cover and keep aside for 15-20 minutes.
Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl.
Mix nicely.
Make lemon size balls of the dough.
Divide each ball into two pieces.
Dust and roll both the pieces to approx 4-5 inch.
Keep 2 tbsp of filling on one of the rolled piece.
Cover with the another rolled piece.
Seal the ends.
Dust and roll to approx 6 inch disc.
Heat a griddle.
Fry the paratha from both the sides applying little oil till brown spots appear.
Serve hot with curd, achar and butter.