Magic Lemon rice powder

Kitchen tip # 87

by CHEF Kishore
Your Personal Chef.

Magic Lemon rice powder 

This amazing seasoning saves 90 percent of your cooking time using this powder you can make lemon rice in less than 10 mins.

Ingredients :- 

• 200 gm Moong dal 
• 100 gm urad dal 
• 20 gm shahi jeera (caraway seeds )
• 30 gm Rai seeds(mustard seeds )
• 2Tsp haldi powder(turmeric powder )
• 10 gm nimbu dana (citric acid crystals)
• 1/2 tsp methi dana (Fenugreek seeds)
• 1/4 th teaspoon Hing (asafoetida)
• 1 tablespoon Laal mirch powder (spicy chilli powder) 
• 1 Tablespoon salt

To add after grinding. 

• 6 chopped dry kashmiri lal mirch 
• 100gm crushed Roasted Moong phalli (ground nuts)
• 100 gm urad dal

Roast these three ingredients with 1 tablespoon of ghee,let them cool completely and then 
crush them under a rollin pin (belan) and keep the mixture aside . 

Method . 
Dry roast the moong dal for about 5 minutes and add them to a mixer grinder along 
with shahi jeera , rai , haldi powder,nimbu dana ,meethi dana, hing, laal mirch powder , salt , 
and blend them to a fine powder .
transfer the ground powder into a big bowl .Add the peanuts , chilli flakes & urad dal to the powder  mix well . store this in a airtight jar in the fridge . 

Additional recipe :- (single serving )
Add 1 tablespoon of coconut oil to a non stick frying pan . 
fry 2 sprigs of fresh kadi patta , ,4-5 chopped green chillies, 1 tsp of rai , 1/2 tsp shahi jeera , 1 tablespoon of ginger garlic paste , add 4 handfuls of pre cooked rice  and 1 tablespoon of the lemon rice seasoning powder 
and mix throughly . sprinkle 20 ml of water (if u like it mushy and pasty ) and cover the pan . cook for about 10 minutes . garnish with freshly chopped corainder .Yummy Tangy lemon rice is ready. 
(The following garnishing is completely optional but it will raise ur humble lemon rice to a 5 star restaurant quality lemon rice . )Garnish with crispy fried curry leaves ,fried broken Kashmiri chilis,fried cashews ,crispy fried coconut shavings ,fried crispy chopped garlic ,fried vertically slit green chillies & freshly chopped coriander leaves .

Foot notes .

• This is by far the fastest standalone meal  you can rustle up in the kitchen (Provided cooked rice is lying around ), twice as fast as you can make Maggi . 
• This seasoning is a must for your kitchen shelf . It has Bailed me out so many times and proved to be a really handy recipe because  its so easy to make and is ready almost even before I begin to realize that I am cooking in the kitchen.  

Catch up with me on my new Food-blog page at
kishoresrecipes.blogspot.in/
or 
www.facebook.com/kttricks

Read about my culinary journey spanning 30 years& connected misadventures at 
http://kishoresrecipes.blogspot.in/2013/10/trivia-about-kishore-author-of-this.html

Leave a Message /Query/Recipe request or feedback . 
Feel free to BC this post 
Add Chef Kishore's BBpin # 22B78A96.

 If you found this recipe  useful  You can show  your solidarity and  keep me motivated by  copy pasting  the link  provided below onto your  social media networks &  share this  extremely  versatile recipe with your  friends,acquaintances &  loved ones.

http://kishoresrecipes.blogspot.in/2013/10/magic-lemon-rice-powder.html

Home made Garam masala

Kitchen tip # 80
by CHEF Kishore
Your Personal Chef.

Let me teach you how to make homemade aromatic

GARAM MASALA

Ingredients


Green Elachi(cardamom) 40 gm (BRIGHT green elachis , not the creamish ones )
Kala elaichi (Black cardamom) 20 gm
Coriander seeds 50gm
Star anise (star phool) 5 pieces
Cassia bark(daalchini) 4 inches piece
Cinnamon (asli Daalchini) 1 stick
Nutmeg (jaiphal) 1/4 grated
Bay leaves (tej patta ) 6 leaves
Mace (javitri) 4 blades
Fenugreek seeds(methi dana) 2 gms
All spice(kabab chini ) 20 gm
Black pepper corns 30 gm
cloves (laung) 10 gm
Fennel seeds(saunf) 20 gm
Teppal (Triphal) 5 gm (use the seeds only not the outer shell or the masala turn bitter)
Caraway seeds (Shaahi jeera) 5 gm
add the following ingredient in the grinder directly ,do not roast in the pan

Saffron (zaffraan/Kesar ) 1/4 gm

(completely optional due to its high cost,but i insist please dont omit this from the recipe )
----------------------------------------------------------------------------
Method :-


place a non stick pan on a low flame and add some asli desi ghee ,add the whole spice except the saffron and lightly roast them taking care not to burn them . turn off the flame , cool the spices completely and transfer all to a mixer grinder ,now add the saffron , grind all to a smooth powder . strain through a metal strainer to weed out big chunky pieces , use those in stock water etc .
Store in an airtight container in the fridge .

Footnotes :-


This home made garam masala is extremely flavorful and will enhance the taste of any dish it has been used in . Some proportions of certain whole spices used in this recipe make this garam masala extremely aromatic & really suitable for your meat recipes .
I have refrained from adding plenty of bay leaves/coriander seeds (cheaper spices used by masala manufacturers to increase the quantity -That dilutes the taste ) use only 50 % of this masala in a recipe (example if a recipe asks for 1 tablespoon of garam masala - if ur using this add only 1/2 tbsp.) Once you have used this garam masala in your cooking , trust me - you will never buy a packet of the godawful ready made branded masala ever again .

Also remember that make this masala in small quantities (this recipe should give you a yield of about 200 gms ) whole spices contain volatile essential oils which in fact impart flavor to ur food , but due to prolonged storage,the oils lose their potency and the masala will lose its flavor & aroma almost completely .Hence I advised you to store this masala in the fridge to prolong its shelf life . This made from scratch Garam masala has an absolutely wonderful and earthy aroma which no store bought garam masala can compete with or even come close to . Using this garam masala alone will make your food really aromatic and taste twice as better ,Making you feel like a super chef who has created an award winning seasoning blend.


Interact with me on www.facebook.com/kttricks

leave a Msg/Query/Recipe request.

Add Chef Kishore's BBpin # 22B78A96.

You can show your solidarity by sharing this extremely handy tip on your Facebook timeline .

Warm regards 

Kishore Talreja

Yummy Home made Jaljeera

Kitchen tip # 79



by CHEF Kishore
Your Personal Chef.

Today let me teach you how to make

Refreshing JALJEERA @ Home 
without using made store bought Jaljeera powder 

 

INGREDIENTS


(Group A )
Pudina (mint leaves ) 1 handful
Dhaniya (fresh coriander leaves ) 1 handful
Adhrak (ginger ) 2 inches piece
Jeera powder ( cumin powder) 3/4 tablespoon (make @ home,roast jeera in a pan,then crush it under a belan(rolling pin)
Gur (jaggery) 1/2 tablespoon
Black peppercorns 1/4 teaspoon
Saunf (fennel seeds ) 1/4 tsp
Imli (tamarind ) walnut sized ball (Deseeded)
Chaat masala 1/2 teaspoon (chaat masala recipe - coming soon )
Sendha namak (rock salt ) 1/4 teaspoon
Ajwain (carom seeds) 1/4 teaspoon
Hari mirch ( green chilly) 2 no.s

(Group B )
Nimbu (lemon) juice of 4 lemons
Chilled water  750 ml

METHOD:

** Add all the ingredients from group A into a mixer grinder and grind it into a smooth chutney , use water to make grinding easier . 

** Pass this chutney through a sieve /tea strainer or a muslin cloth and add the strained liquid into a mixer grinder again 

** Now add the group B ingredients & add 2 cups of ice cubes ,some chilled water and blend the mixture . check and add seasoning 

** Pour into individual glasses and garnish with a pinch of aamchur ,a pinch of chaat masala ,juice of half a lime , masala boondhi , a whole sprig of fresh pudhina leaves ,a sliced lime and serve it on a hot October afternoon .

** This recipe makes about 5 glasses . 


Footnotes :- 
Add one more handful of pudhina + 6-8 green chilies green chilies + triple the tamarind in the above recipe ,once modified this water can also be used as paani puri water (U dont need to filter /strain this water if u r going to be using it for paani puri.) u can funnel this into recycled bisleri bottles and store them in the fridge for a week until further use . .

----------------------
Interact with me on www.facebook.com/kttricks
leave a Msg/Query/Recipe request.
Add Chef Kishore's BBpin # 22B78A96.

You can show your solidarity by sharing this extremely handy tip on your Facebook  timeline .


Warm regards
Kishore

How to make your own Chili oil

Kitchen tip # 76
by CHEF Kishore
Your Personal Chef.

If you are a fan of spicy food you will adore this simple recipe 

Today let me teach you how to make your own 


Chilly oil 

Ingredients :-

100 gms dried spicy red chillies(Baedgi , kumti,Deghi )
( remove stems , chop them fine & keep aside )
1 litre sunflower oil (heat oil to boiling point and then cool it completely before using it in this recipe to avoid chances of botulism in the oil )

1 funnel

1 glass jar + bottle .

2 bay leaves

1 tablespoon of black peppercorns

Method :-

In a food grinder , grind the bay leaves, peppercorns ,chillies and the oil together until it has blended well .

Now transfer the chillies and oil mixture into a wide mouthed glass jar (meant for pickles)

place the glass pickle jar in a cool dark place away from direct heat and sunlight for about 2 weeks .

(Filtering the oil is optional ) If u wish to you can also Filter through a tea strainer into a funnel and then into a sterilised empty glass bottle and your spicy chilly oil is ready to use .
(dont not discard the filtered chilly pieces , u can reuse them in daals and gravies )

u can use this chilly infused oil like regular oil to make soups , omlettes , bhurji , fry chicken kebabs, douse it on your pizzas and sandwiches , brush ur parathas with it . use it in ur gravies and stews . the possibilities are endless and the flavor is simply amazing .
------------------------------------------------------------------------
Interact with me on www.facebook.com/kttricks
leave a Msg/Query/Recipe request.
Add Chef Kishore's BBpin # 22B78A96.

You can show your solidarity by sharing this extremely handy tip on your timeline .



Warm regards
Kishore