Elumichai Sadam Recipe | HungryForever

A flavorsome South Indian rice with the kick of lemon. Lemon Rice is the simplest of variety rice.It is a non spicy tangy and aromatic flavour.

INGREDIENTS

• 1 cup Rice
• 1 lemon
• 2 dry red chilies
• ¼ tsp Mustard seeds
• ¼ tsp urad dal
• ½ tsp chana dal
• 5 Curry Leaves
• ¼ tsp Turmeric powder
• 1 tbsp Oil
• Salt to taste
• Chopped Carrots for garnishing
• Cilantro Leaves for garnishing

INSTRUCTIONS

1. Wash and cook the rice.
2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
3. Now in a pan heat the oil, pop the mustard seeds, chana dal, urad dal, dry red chilies and curry leaves. You can also add some peanuts.
4. Add the turmeric powder, lemon zest and asafetida and turn the stove off.
5. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.
6. Garnish with grated carrot and cilantro.

RECIPE NOTES

You can also add some grated coconut for added flavour.

Recipe Link: https://www.hungryforever.com/recipe/elumichai-sadam-recipe/

Paneer Lababdar Recipe | HungryForever

Protein rich, low fat, soft and silky paneer cubes cooked in a spicy tomato and fresh cream gravy makes a delicious paneer lababdar. 

INGREDIENTS

for the tomato-cashew paste

• 250 grams ripe red tomatoes 1.5 cup chopped tomatoes
• 10-12 cashews/kaju
• 1/2 inch ginger / adrak chopped
• 2-3 garlic/lahsun chopped
• 1/2 cup Water
• 1 green cardamom/chotti elachi
• 2 cloves (lavang)

remaining ingredients

• 200 grams paneer cottage cheese
• 2 tbsp grated paneer
• 100 grams onion ½ cup finely chopped onions
• 1 Bay Leaf
• 1-2 Green chilies slit
• 1/2 tsp cumin powder/jeera
• 1/2 tsp coriander powder (dhania powder)
• 1/2 tsp red chili powder/lal mirch powder or deghi mirch or kashmiri red chili powder
• 1/4 tsp Garam masala powder
• 1/4 cup low fat cream 25% to 35% fat
• 1 tsp kasuri methi / dry fenugreek leaves crushed
• 2 tbsp butter
• 1 tbsp butter to be added later optional
• 1/4-1/2 tsp sugar or add as required
• 1-2 cups Water
• Salt as required

for garnish

• 1 tbsp chopped coriander leaves
• 1/2 inch Ginger julienne

INSTRUCTIONS

Planning tomato-cashew-flavors paste

1. Take 1.5 mugs cleaved tomatoes, 10 to 12 cashews, ½ inch hacked ginger, 2 to 3 garlic (slashed), 1 green cardamom, 2 cloves and ½ container water in a little skillet. Use tomatoes which are not very tart or harsh.
2. Switch on fire and stew this blend on a low fire.
3. Cook till the tomatoes are relaxed. On the off chance that the water goes away and the tomatoes are not mollified, then add around 2 to 3 tbsp water and keep on cooking.
4. Permit this blend to wind up warm or cool totally and add to a processor or blender jug.
5. Toil to a smooth glue with no cashews or tomato lumps or pieces. you may include some water if obliged while pounding. Keep this ground tomato-cashew-flavors glue aside.

Get ready paneer lababdar sauce

1. Heat 2 tbsp spread in container or kadai/wok. Include 1 tej patta and saute for two or three seconds.
2. Include ½ container finely cleaved onions. mix well.
3. At that point keep on sauting and in addition mix and cook till the onions turn out to be light brilliant or brilliant.
4. At that point include the tomato-cashew-flavors glue. the blend will splutter if there is water in it, so be watchful. blend extremely well.
5. Include ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp red stew powder.
6. Mix and saute this masala. you will see the masala amassing and assembling around itself.
7. Saute till you see fat leaving the sides of the masala glue.
8. At that point include 1 glass water. blend extremely well.
9. Include 1 or 2 opening green chilies.
10. Blend and permit the sauce to go to a stew. at that point season with salt and sugar.
11. Include 200 grams paneer which have been cubed. likewise include 2 tbsp ground paneer.
12. Blend and stew the sauce for around a moment.
13. At that point sprinkle 1 tsp kasuri methi which has been pounded alongside ¼ tsp garam masala. Blend extremely well again and stew for a moment.
14. Ultimately include 2 tbsp low fat cream. switch off the fire & mix extremely well. You can likewise Include 1 tbsp spread at this stride. this is discretionary.
15. Trim paneer lababdar with slashed coriander leaves and ginger julienne.
16. Present with chapatis, tandoori rotis or naan.
17. Paneer lababdar additionally runs well with jeera rice or veg.

Recipe Link: https://www.hungryforever.com/recipe/paneer-lababdar-recipe/

Maharashtrian Kadhi Recipe | HungryForever

Maharashtrian Kadhi Recipe is a creamy yogurt curry simmered with besan mixture. This khadi is a coolant for a hot scorching summer. 

INGREDIENTS

• 1 cup curd
• 2 cups Water
• 2 gram tablespoonflour
• ½ inch Ginger made into a paste or minced or grated
• 2 Green chilies slit
• ¼ teaspoon sugar
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• ¼ teaspoon Turmeric powder
• 2 pinches of asafoetida
• 5-6 Curry Leaves
• 1 tablespoon ghee or oil
• 1-2 tablespoon coriander leaves chopped
• Salt as required

INSTRUCTIONS

1. Mix the yogurt, water and gram flour in a dish and whisk everything.
2. In a pan, heat the ghee or oil and then add mustard seeds and allow them splutter
3. Add in the cumin, green chilies, ginger and curry leaves and stir well.
4. Add in the turmeric and asafoetida and sauté.
5. Then add the curd mixture into the pan and mix it all well.
6. Let the sauce stew a little and simmer till it becomes thick, mix at intervals
7. Then serve hot and garnish with coriander leaves.

Recipe Link: https://www.hungryforever.com/recipe/maharashtrian-kadhi-recipe/

Mawa Kachori Recipe | HungryForever

Mawa Kachori is an exotic dessert. This is a delicacy from state of Rajasthan. Pastry filled with aromatic mixture of mawa nuts makes festive 

INGREDIENTS

• 1 cup all purpose flour maida
• 2 tbsp butter/ghee
• Lukewarm water as needed
• Oil for frying

Filling:

• ¾ cup mawa
• ¼ cup Mixed Nuts (almonds pistachios coarsely ground)
• ¼ teaspoon Cardamom crushed
• 3 tbsp sugar
• Syrup Optional
• 1 cup sugar
• ½ cup Water
• 1/8 tsp crushed cardamom
• Few strands of Saffron

INSTRUCTIONS

1. Mix flour and clarified butter in a bowl. Knead to make a firm but soft dough, gradually adding water.
2. Set the dough aside for 10 minutes and cover it with a damp cloth.

Making the syrup

1. Boil the sugar and water on medium heat.
2. As the sugar comes to boil, add saffron and cardamom.
3. Heat on medium flame until the syrup is about one thread or 220 degrees F. Set aside.

Making the filling

1. Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so that the mawa does not burn on the bottom of the pan.
2. Now add the nuts, sugar, and cardamom powder to the mawa.
3. Mix well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside and let it cool.
4. Making the kachoris
5. Knead the dough and divide it into roughly 18 equal parts.
6. Roll each ball into a disc of about 2” diameter.
7. Take one of the rolled dough in your palm and place 1 tablespoon of filling in the center.
8. Pull the edges of the dough to wrap the filling. Fill all the balls in the same manner. Let the filled balls sit for 3 to 4 minutes before pressing.
9. In the frying pan heat the oil on medium high.
10. Place the kachoris on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into approximately 3” circle.
11. Slowly drop the kachoris in the oil, and fry them in batches on medium heat.
12. Once they are puff up, slowly turn them over.
13. Fry until golden-brown on all sides, about 5-6 minutes.
14. Just before serving, drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with sliced pistachios.

Recipe Link: https://www.hungryforever.com/recipe/mawa-kachori-recipe/