Aloo Butter Capicum Masala - Custard payasam with Lemon Tamarind Pulihora Rice _ Great Combo Recipes | Vahchef - VahRehVah

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Lemon rice is a delicious south Indian dish made with steam rice and flavoured with the tanginess of Lemon juice giving an amazing tangy flavor and freshness to the rice.

http://www.vahrehvah.com/lime-or-lemon-rice

Ingredients
10 grams cashew nuts
10 grams channa dal
500 grams cooked rice
1 springs curry leaves
1 slice ginger
15 grams gr chilli
1 pinch hing ( asafoetida)
20 ml lemon juice
20 ml Tamarind Juice
5 grams mustard seeds
10 ml oil
1 pinch turmeric


Directions
Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.


Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. mustardsAdd dried red chillies broken into two, urad dal, chana dal and ginger and nuts. Cook until dals change colour to light brown.


then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
Garnish with coriander .

Aloo Shimla Mirch Sabzi with Rumali Roti - Capsicum Potato Recipe
INGREDIENTS:
Oil /Butter-
Capsicum -
Potato
Onions-
Salt -
Turmeric powder -

Water -
DIRECTIONS:
Heat oil in a pan, fry into the capsicum pieces, potato pieces, transfer into a plate.
Heat oil in another pan, add onions, salt saute it for slightly color in changed.
Then add turmeric powder, ginger garlic paste, water, cumin powder, coriander powder, green chillies, garam masala powder,coriander leaves saute it until all the raw flavour is gone.
Now, add some water, crushed pepper powder, seasoning salt and add fried potatoes toss it well and add green peas, tomatoes, coriander powder, fried capsicum, chaat masala powder, kasuri methi powder, butter mix it and close the lid toss it well.

ngredients
1/2 bag vernicelli roasted
Custar pdr
Sugar
ghee
nuts/raisin


Directions
• Roasted Vermicelli / Vermicelli - 1 packet Cashews, Raisins, Almond - 1 cup Cardomom - some crushed Milk - Half a Gallon Sugar- One cup. Add desi ghee/ Claried butter in the hot pan, and add the nuts and saute them till slightly colored. ( tip ; when the raisins ballons) If using roasted vermicelli Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma. If using plain vermicelli. Add vermicelli, and when color changes to light golden brown,Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma





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