Friday, September 16, 2016

Lemon Rice (Chitranna)

Lemon Rice (Chitranna)

Preparations: 5 Minutes
Cooking Time: 10 Minutes
Servings: 2


Cooked Rice; 200 Grams
Sliced Red Onion: 2 nos. (Medium)
Sliced Green Chillies: 2 nos.
Curry Leaves: 6-7
Gram Dal: 2 tspn
Hing: pinch.
Oil: 2 Tbspn
Mustered Seeds: 2 tspn
Salt to taste
Turmeric powder: 1 tspn
Lemon juice: 2 Tbspn


Heat oil in a pan. Add mustered seeds and let them crackle. 

Add curry leaves, green chillies and gram dal to it and let them crackle too.

Add a pinch of hing and sliced red onion to it. 

Add salt at this stage and let it cook till pink.

Add cooked rice. Switch off the flame, and mix it well. 

At the last, add lemon juice and gently mix it.

Serve it hot.


Monday, September 12, 2016

Raw Chia Seed - KIWI Kulfi

Raw Chia Seed - KIWI Kulfi

Preparation Time: Over Night
Servings:  4


Raw CHIA Seeds: 4 Tbspn
Fresh Kiwi: 2 Nos
Full Cream Yogurt: 1 Bowl (200 Grms)
Honey: 2 Tbspn
Water to soak CHIA seeds.


Soak Chia seeds in water in a small bowl for almost 6 - 8 hours. (Preferably overnight).

In a mixing bowl, Take yogurt and beat it till smooth.

Add Honey and mix well.

Add Finely chopped Kiwi fruit to it and mix gently.

Lastly add soaked CHIA seeds to it and mix it finally very gently.

Transfer this mixture to a kulfi moulds.

Keep it in the refrigerator for almost 1 and half hour. Take it out and again mix it gently.

Again refrigerate it for another 2 hours. Again take it out and mix it well.

At this time, insert toothpick or kulfi sticks to the mould.

Again refrigerate it for another 2 hours.

Now Kulfi is ready.

Serve it with Fresh Kiwi bytes.


Click here to know more about "CHIA SEEDS"



Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. "Chia" means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. That makes sense, as chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.


Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). One ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.

The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.


There are very few side effects associated with chia seeds. There has been some conflicting research about the effect of chia seeds on prostate cancer.
Occasionally some people may experience stomach discomfort when consuming chia seeds especially in large amounts due to the high fiber content. As with any food, eat in moderation and always drink plenty of water unless soaking your seeds.

Saturday, September 3, 2016

Aaloo Palya (South Indian Style)

Aaloo Palya (South Indian Style)

Preparation: 15 Minutes
Servings: 4


Boil Potatoes: 5 Medium
Tomato: 1 Medium
Onion: 2 Medium
Green Chillies: 3-4 Nos.
Curry Leaves: 5-6 Nos.
Urad daal: 1 Tbspn
Chana Daal (Daaliya): 1 Tbspn.
Oil: 2 Tbspn
Mustered seeds: 1 tspn
Hing: Pinch
Salt to Taste
Turmeric powder: Pinch
Water as required.


In a pan, heat oil. Add mustered seeds and let them crackled. Add Curry leaves, green chillies, Hing and mix well.

Add urad daal and chana daal to it and cook till brown.

Add sliced onion to it and cook till pink and translucent. Add pinch of salt at this stage.

Add sliced tomatoes and mix well. Add little bit of water and let it cook for a while.

Mesh boiled potato mean while it's cooking.

Once onion and tomatoes are cooked, add this meshed potatoes to it and add almost cup full of water to it.

Season it with turmeric powder, salt to taste. Mix it well.

Cook for a while till the gravy is thick.

Serve it hot !!!

Goes well with any kind of Dosa (Set Dosai, Khali Dosai, Paper plain dosai, etc...)

Enjoy !!!

Friday, September 2, 2016



Preparation: 30 Minutes
Servings: 4


Rice: 2 Cups
Udad Daal: 1/2 Cup
Poha (Rice Flakes): 1 Cup
Dry Methi (Fenugrik) seeds: 1 + 1/2 Tspn
Salt to taste
Oil to saute dosais.
Baking Soda: 1 Tspn


Wash and soak rice, udad daal and Methi seeds for almost 6 - 8 hours.

Wash and soak Poha for 1 hours.

Grind Udad Daal, Poha and Methi seeds altogether in a mixture jar.

Take it in a mixing bowl and mix it well. Make sure mixture is smooth enough.

Grind Rice smoothly by adding necessary water. We used almost 1/2 Cup of water.

Add this rice paste to the previous mixture and mix them well.

Cover the bowl with the lead tightly and place it in a warm place over night (10-12 hours). We placed it in a preheated Oven.

Batter should be double raised and fermented in the bowl. Mix it lightly. 

Add salt and baking soda and mix again. Keep aside for 10-20 minutes.

On a flat pan, Put 1 tspn of Oil and spread batter like a pan cake. Keep it thick. 

Cook well both sides by applying little oil.

Set Dosai is ready to be served hot with GHEE.

Serve it with Hot Aloo palya (Mumbai style Potato curry) !!!