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eggless chocolate brownies are the ultimate dessert if you ask me. Especially, Brownies that is topped with vanilla ice cream is my weakness. These brownies are 100% vegetarian, super delicious, fudgy, easy to make and what else you need!

Eggless brownie is the recipe I wanted to share here for so long. Finally, I came up with a full proof recipe which I am sure will definitely work for you. I personally enjoy brownies in my breakfast with “masala chai” and in Dessert where brownies have to be topped with vanilla icecream.

Brownie history

In 1893 Bertha Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze.

Brownie facts
  • In North America, brownies are common lunchbox treats.
  • Brownies are classified as ‘bar cookies’ because they are considered to be finger food.
  • Many believe the name ‘brownie’ originated from the elf-like characters that were featured in Palmer Cox’s popular late 19th-century book called The Brownies.
  • Kodak used the name ‘Brownies’ for one of their cameras around the same time.
  • The largest brownie in the world was made in 2001 and weighed 3,000 pounds.
  • Based on industry estimates, more than 1 billion brownies were consumed in the United States last year.
What are the ingredients used to make eggless brownies?

These brownies are made with maida(all-purpose flour), baking powder, cocoa powder, curd, butter and sugar. I have added almonds too but they are totally optional. Also note, these brownies can stay fresh for 2 to 3 days in room temperature.

Reasons to love these brownies,
  • Fudgy and crinkled top(slightly)
  • tastes A.M.A.Z.I.N.G
  • easy to prepare
  • the best dessert recipe ever
  • 100% vegetarian
Let’s make eggless brownies First step – mixing dry ingredients

Take a bowl and sieve all-purpose flour, cocoa powder, baking powder, powdered sugar and a pinch of salt. mix all the dry ingredients well and keep aside.

second step – combining wet ingredients

Melt your butter first. Take another bowl and add melted butter, curd and milk. combine them. do not overmix.

NEXT STEPS

Add the flour mixture to the liquid mixture and mix till just combined. Do not overmix. The mixture will be on the thicker side. Fold in the chocolate chips and almonds.

Pour into the prepared baking pan.sprinkle some choco chips on the top and bake for 20-30 minutes at 180C. Start checking if the brownies are cooked by inserting a fork or toothpick in the center at the 25-minute mark.

Once baked, cool the brownies in the pan completely. Cut into slices and serve.

More Chocolate Recipes,
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Eggless Chocolate Brownies
These eggless chocolate brownies are 100% vegetarian, super delicious, fudgy, easy to make and what else you need!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 184kcal
Author Priya Prashant
Ingredients
  • 1 cup maida / all-purpose flour
  • ¼ cup cocoa powder
  • 1 cup powdered sugar
  • ¼ tsp salt
  • 1 + ¼ tsp baking powder
  • ½ cup unsalted butter (melted) [100 g butter bar]
  • 5 tbsp curd / yogurt
  • 1 tbsp milk
  • ¼ cup almond chopped
  • 1 tbsp chocolate chips
Instructions
  • Preheat oven to 180C/350F.
  • grease your baking pan's side with butter and line butter paper.
  • Sift flour, salt, baking powder and cocoa powder in a bowl and add sugar to it. Whisk well and set aside.
  • In another bowl, add the melted but cooled butter, yogurt, milk and vanilla extract. Whisk until combined well.
  • Add the flour mixture to the liquid mixture and mix till just combined. Do not overmix. The mixture will be on the thicker side.
  • Fold in the chocolate chips and almonds.
  • Pour into the prepared baking pan. sprinkle choco chips on the top and bake for 20-30 minutes at 180C. Start checking if the brownies are cooked by inserting a fork or toothpick in the center at the 25-minute mark.
  • Once baked, cool the brownies in the pan completely.
  • Cut into slices and serve.
Video
EGGLESS CHOCOLATE BROWNIES RECIPE - YouTube
Notes
  • you can avoid almonds and chocohips.
  • If you are using salted butter then DO NOT ADD salt in the dry ingredients.

have a great day!

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Aloo kurma or potato kurma recipe is a simple yogurt base curry recipe which can be served with biryani, chapati or paratha. It is a South Indian Delicacy which also serves sometimes with idiyappam and dosas.

There are a lot of variations of kurma recipes like vegetable kurma, chana kurma, cauliflower kurma. Those who eat non-veg can try egg kurma, chicken kurma or mutton kurma.

I assume that You all know by now that I am a potato lover So, I am starting this kurma or korma series with delicious potato kurma recipe. I didn’t get a chance to try authentic aloo kurma recipe at any hotel yet but I purchased a cookbook called “Dakshin” Which I Think one of the best books on vegetarian south Indian recipes. I followed the gravy recipe from the book and replaced mix vegetables with simply potatoes.

What is korma?

Korma is a dish originated in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze.

Do you know?

In the 21st-century chicken korma has several times been cited as the most popular curry in the UK, replacing chicken tikka masala in surveys of public eating habits.

Navratan korma is one of the most popular vegetarian recipes serves world wide. “Navratan” means nine gems, and it is common for the recipe to include nine different vegetables.

Key Ingredients for the aloo kurma recipe

This recipe requires pretty simple ingredients that you can easily get from any Indian store. It has fresh coconut, yogurt, potatoes, red chilli powder, turmeric powder with some wholesome spices like cumin, bay leaf and cardamom. I used Kashmiri red chilli powder in this recipe which is a less spicy version of red chilli powder and gives a bright colour to the curry. Those who are new to Indian cooking, I suggest checking this spice guide for the reference.

reasons to love this aloo korma recipe,
  • Very easy to prepare
  • perfect weekday recipe (you can prepare this recipe in 20 mins)
  • goes best with biryani, jeera rice, plain rice or chapati
  • great replacement of dals on busy weekdays
  • made with simple ingredients
  • ingredients are easily available in the market
  • perfect tiffinbox recipe
Let’s make aloo kurma recipe

first and foremost, grate your coconut or make a fine paste of fresh coconut and keep it aside(you can store fresh coconut paste for 15 days in deep freeze).

take a pressure cooker and add oil in it. Add cumin, bay leaf, green cardamom and cloves.

Add onion and saute it for a while. Add tomatoes and mix well.

Add red chili powder, turmeric powder and salt to taste.mix well. also add grated ginger.

add curd and grated fresh coconut. mix well. Add chopped potatoes. Add jaggery if you like. Also add water and mix well.

Pressure cook it for 4 whistles and serve hot with jeera rice, biryani or paratha.

similar recipes on the blog,
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aloo kurma -potato korma recipe
Aloo kurma or potato kurma recipe is a simple yogurt base curry recipe which can be served with biryani, chapati or paratha. It is a South Indian Delicacy which also serves sometimes with idiyappam and dosas.

Course Main Course
Cuisine Mughlai, South Indian
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 2 people approx
Equipment
  • Pressure cooker
Ingredients
  • 1 tbsp cooking oil
  • ¼ tsp cumin
  • 2 green cardamom
  • 4 cloves
  • 1 bay leaf
  • 1 medium onion chopped [½ cup approx]
  • 1 small tomatoes chopped [¼ cup approx]
  • 2 medium potatoes diced[1 cup approx]
  • ¼ cup curd / yogurt
  • ¼ cup fresh coconut grated
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • salt to taste
  • 1 cup water to cook curry
  • fresh coriander for garnishing
Instructions
  • first and foremost, grate your coconut or make a fine paste of fresh coconut and keep it aside(you can store fresh coconut paste for 15 days in deep freeze).
  • take a pressure cooker and add oil in it.
  • Add cumin, bay leaf, green cardamom and cloves.
  • Add onion and saute it for a while.
  • Add tomatoes and mix well.
  • Add red chili powder, turmeric powder and salt to taste.mix well.
  • add curd and grated fresh coconut. mix well.
  • Add chopped potatoes.
  • Add jaggery if you like. Also, add water and mix well.
  • Pressure cook it for 4 whistle
  • Serve hot with jeera rice, biryani or paratha.
Video
Aloo kurma recipe , how to make potato korma recipe - YouTube
Notes
  • you can replace coconut with curd. 
  • adjust the amount of red chili powder according to your taste.
  • If you don’t have whole some spices like caradamom, cloves and bay leaf then add 1 tsp of garam masala instead.
  • at the time of serving you can add 1 tsp of lemon juice on the top.
  • jaggery is totally optional. You can surely avoid.

have a great day!

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Jeera rice is a classic Indian rice recipe flavoured with cumin. This recipe has an exotic flavour of ghee too. Jeera rice is a versatile recipe that goes best with any Indian curries and dals. Before you laugh at me for sharing a recipe that is ‘too simple’, lets pause and take a look at the below picture.

Do you see how every grain of rice is separate? It’s not overly greasy or undercooked or gluggy. I am talking about the perfect jeera rice, that is steamed and have a perfect texture.

After so many failed attempts that have been left with rice that stuck to the bottom; undercooked or too mushy, I finally came up with a full proof recipe of making Jeera Rice or Zeera Rice.

Jeera rice is a classic Indian rice recipe flavoured with cumin. This recipe has an exotic flavour of ghee too. Jeera rice is a versatile recipe that goes best with any Indian curries and dals. Before you laugh at me for sharing a recipe that is ‘too simple’, lets pause and take a look at the below picture.

Do you see how every grain of rice is separate? It’s not overly greasy or undercooked or gluggy. I am talking about the perfect jeera rice, that is steamed and have a perfect texture.

After so many failed attempts that have been left with rice that stuck to the bottom; undercooked or too mushy, I finally came up with a full proof recipe of making Jeera Rice or Zeera Rice.

Jeera Rice Basics

Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish.

It is believed that Jeera rice recipe is inveted by mughals. Mughals were fond of rice recipes, because of which cooks worked to invent new rice recipes as well as did experiments with tradition old recipes. Jeera rice recipe is one of those rice recipes. Later on, it was adopted in Indian cuisine and became so popular that the recipe is now cooked daily by almost every Indian family.

what do you need for jeera rice?

Jeera rice only needs a few simple ingredients. Ghee, whole spices (bay leaf, cinnamon), jeera (or cumin seeds), basmati rice and freshly chopped coriander. These are the very basic ingredients you can get anywhere.

rice to water ratio for Jeera rice

The perfect rice to water ratio for jeera rice is 1:2. Which means for every cup of rice, you need approx two cups of water. This rice to water ratio ensures that the rice is cooked just right – where every grain is fluffy and separate from each other. However, if you are cooking this in a pressure cooker, increase the rice to water ratio to 1:2.25.

Because the number of ingredients in this recipe are so few, I recommend using really good quality basmati rice. I used Daawat’s Basmati Rice which is aged for two years, and smells amazing!

Reasons to love this recipe,
  • super easy to prepare
  • Rich recipe (that is perfect for your parties)
  • so flavorful
  • super versatile recipe(that goes best with almost every indian curries and dals)
  • made with 6(six) ingredients only
Let’s make jeera rice,

Wash the basmati rice and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.

Drain all the water from the rice and set the rice aside before cooking rice.

Heat ghee in a kadai. Also add a bit of oil along with ghee(Ghee burns quickly so oil will help to maintain the temperature).

Add cumin, bay leaf and cinnamon. Add curry leaves and saute for a while.

Add drained rice and Saute the rice in the pan for two minutes on a medium flame.

Add 1 + 1/4 water first. Add salt to the rice and mix well.

Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately seven to eight minutes, till all the water has evaporated.

Check the rice is cooked or not. if it requires a bit more time then add 1/2 cup of water and cook on high flame for 3 to 4 minutes.

Garnish with chopped coriander and serve hot.

Print
Jeera rice recipe
jeera rice is a classic Indian rice recipe flavoured with cumin. This recipe has an exotic flavour of ghee too. Jeera rice is a versatile recipe that goes best with any Indian curries and dals.

Course Main Course
Cuisine Indian, Pakistani
Prep Time 2 minutes
Cook Time 15 minutes
Soaking time 30 minutes
Total Time 47 minutes
Servings 2 people approx
Calories 83kcal
Equipment
  • heavy bottom kadai
Ingredients
  • 1 cup Basmati rice
  • 1 cup water to soak rice
  • 1 tbsp ghee / clarified butter
  • 1 tsp oil
  • 1 tbsp cumin
  • 5 to 6 curry leaves
  • 1 inch cinnamon
  • 1 bay leaf
  • 1 + ¼ + ½ cup water to cook rice
  • fresh coriander garnishing
  • salt to taste
Instructions
  • Wash the basmati rice and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.
  • Drain all the water from the rice and set the rice aside before cooking rice.
  • Heat ghee in a kadai. Also add a bit of oil along with ghee(Ghee burns quickly so oil will help to maintain the temperature).
  • Add cumin, bay leaf and cinnamon. Add curry leaves and saute for a while.
  • Add drained rice and Saute the rice in the pan for two minutes on a medium flame.
  • Add 1 + 1/4 water first. Add salt to the rice and mix well.
  • Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately seven to eight minutes, till all the water has evaporated.
  • Check the rice is cooked or not. if it requires a bit more time then add 1/2 cup of water and cook on high flame for 3 to 4 minutes.
  • Garnish with chopped coriander and serve hot.
Video
Jeera Rice recipe, How to make Restaurant style jeera rice recipe - YouTube
Nutrition
Serving: 2people | Calories: 83kcal | Carbohydrates: 12.5g | Protein: 1.3g | Fat: 3.2g | Cholesterol: 7.6mg | Sodium: 294.3mg | Sugar: 0.1g | Vitamin A: 2% | Vitamin C: 2%

have a great day!

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Ghee Mysore pak is very famous indian sweet recipe which is a delicasy from Mysore region, Karnataka. It is a mouth watering recipe made with ghee, besan/gram flour and sugar. There are two versions of mysore pak, one is hard and the other one is soft. The recipe I am sharing today is a bit of softer version of mysore pak.

What is mysore pak?

Mysore pak is pretty close to a fudge recipe whichis made from indian clarified butter and gram flour. The texture of the this fudge is pretty smooth just like the peda I have shared HERE.

a brief history of mysore pak

Mysore pak was first prepared in the kitchens of the Mysore Palace during the regime of Krishna Raja Wadiyar IV, by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When asked its name, Madappa had nothing in mind, simply called it the Mysuru paka. Pak (or paka, more precisely) in Kannada means ‘sweet’.

serving and shelf life

It is traditionally served in weddings and other festivals of southern India, and is very popular in baby showers as well. So yes, you can serve this recipe in your desserts.

Very little water is used in the preparation, so it can stay fresh in a cool and dry place, but it should be used within one month only. However, I do not recommend to store it for more than 8 days.

key stages to make mysore pak recipe
  • dry roast the gram flour well
  • preparing ghee and gram flour mixture
  • preparing 1 string sugar syrup
  • cooking gram flour mixture and sugar syrup together
  • final cooling
reasons to love this recipe,
  • soft and fudgy (my most favourite reason)
  • made with just 4 ingredients
  • perfect festival recipe
  • one of the popular Indian traditional recipe
  • can be stored upto 12 days
let’s make ghee mysore pak recipe

preparing gram flour mixture,

dry roast 1 cup besan on low flame for 5-8 minutes on low flame.

roast until the besan turns aromatic.

sieve the roasted besan to remove from any lumps present in besan.

now add ½ cup ghee and mix well.whisk to make sure there are no lumps. keep aside.

preparing sugar syrup,

Take a large kadai and add 1 cup sugar and add ¼ cup water. dissolve sugar keeping the flame on medium flame.

boil the sugar syrup until it reaches 1 string consistency.

final preparation,

Add prepared besan ghee mixture into the sugar syrup. keep the flame low.

stir well until the besan-ghee mixture is combined well in sugar syrup.

now add 1 tbsp of ghee and mix well.

mix until the ghee is completely absorbed.

further, add 1 tbsp of more ghee in batches and keep mixing.

repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes).

transfer the cooked besan mixture to a tray lined with butter paper.

level up and allow to rest for 30 minutes.

now carefully unmould the mysore pak without breaking.

cut into desired size and shape once the mysore pak is set well.

enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.

similar indian sweet recipes on the blog,
Print
ghee mysore pak recipe
Ghee Mysore pak is very famous indian sweet recipe which is a delicasy from Mysore region, Karnataka. It is a mouth watering recipe made with ghee, besan/gram flour and sugar.
Course indian sweets
Cuisine karnataka
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 medium pieces
Ingredients
Instructions
preparing gram flour mixture,
  • dry roast 1 cup besan on low flame for 5-8 minutes on low flame.
  • roast until the besan turns aromatic.
  • sieve the roasted besan to remove from any lumps present in besan.
  • now add ½ cup ghee and mix well.whisk to make sure there are no lumps. keep aside.
preparing sugar syrup,
  • Take a large kadai and add 1 cup sugar and add ¼ cup water. dissolve sugar keeping the flame on medium flame.
  • boil the sugar syrup until it reaches 1 string consistency.
final preparation,
  • Add prepared besan ghee mixture into the sugar syrup. keep the flame low.
  • stir well until the besan-ghee mixture is combined well in sugar syrup.
  • now add 1 tbsp of ghee and mix well.
  • mix until the ghee is completely absorbed.
  • further, add 1 tbsp of more ghee in batches and keep mixing.
  • repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes).
  • transfer the cooked besan mixture to a tray lined with butter paper.
  • level up and allow to rest for 30 minutes.
  • now carefully unmould the mysore pak without breaking.
  • cut into desired size and shape once the mysore pak is set well.
  • enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
  • level up and allow to rest for 30 minutes.
  • now carefully unmould the mysore pak without breaking.
  • cut into desired size and shape once the mysore pak is set well.
  • enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
Video
ghee Mysore pak recipe , how to make soft mysore pak recipe - YouTube
Notes
  • The whole taste of this Mysore pak, comes from ghee only. So I don’t recommend reducing the ghee quantity. It lends great flavour and softness.
  • Slow roasting the besan flour in low flame is the secret to get nice texture.
  • Roasting the besan flour is a must. Also, don’t burn the flour, else the colour becomes dull and it tastes bitter.
  • Check 1 string consistency perfectly or else the Mysore pak turns hard. When checking string consistency, be alert and do it in low flame.
  • At last pour ghee little by little only, to get a nice texture.
  • When the first bubble appears, be alert. Next is the frothy stage.
  • As soon as you see the froth, immediately switch off flame and pour into the tray.
  • Don’t cook it after the frothy stage, else the Mysorepak turns brittle and hard.
 

have a great day!

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Curry Nation Talks #5 June-2019- catch up on the little things in my life This is Priya and Prashant here – Duo behind this blog.

And we are back with another talk. This part of the month is slowly getting our favourite part when we share some glimpse of our life. By the way, I found that we have new members of priyascurrynation family. A warm welcome to them. I am Priya and I am the face behind it all. All these craziness, curries, photos, Instagram stories and everything on this blog.

holy basil and the rain

Let’s get started!

June 2019 – Avengers theme birthday party, movies, monsoon and us.

June is kinda fun month for us as we met our friends, watched movies and those pleasant days because of monsoon.

Do you guys love monsoon? well well well, I LOVE it. Imagine, it’s raining outside and you sit in the balcony having a cup of tea (garma garam chai) and watching the rain along with the sound of birds(sparrows). It truly feels heavenly. I am not mentioning “pakoras” with tea here as I am trying to cut down extra sugar and fat from my diet these days you know LOL

I love June as I get a chance to show some creativity along with my friend Aarti. It was her son’s birthday on 21st June. Every year, we come up with a theme to celebrate his birthday. We brainstorm a lot on what the theme should be and once the theme is zeroed in, a lot of discussions happens over what kind of decoration has to happen, what kind of props will be needed that aligns with theme, what kind of games invitees will play on the day of party, what kind of return gift to give and of course what kind of birthday cake we want to order.

Considering the recent vogue about all the super-heroes, we decided to go ahead with “Avengers” theme for the party. I and Arti were busy with exploring different decoration ideas, finalizing on games to be played and all. Note that, we don’t out-source birthday parties. We buy required props, decoratives and other things, finalize of birthday place, and I and Arti decorate everything ourselves. At times, it also comes down to creating all the props ourselves from raw-material. And in that case, I, Aarti, Prashant and Abhishek(Arti’s husband and Mr. Husband’s childhood buddy) and other friends make most of the decorative items at home I am sharing few pics of our creation below.

Few pics of our creations far (all the decorative pieces are made by us expect the balloons)

  • monsoon theme
  • monsoon theme – the boy is on the cloud photo wall
  • monsoon theme
  • cricketers
  • 5 colorful years theme
  • cricket theme

Well, apart from the party, I met my childhood buddy after 6 months. We went for a movie and finished the huge tub of popcorns ;). We decided to meet and watch “Kabir Singh“. I am not a movie critic, but I must confess that It was not a very good movie. But at least I got a chance to meet my childhood buddy and had a blast. I have already shared the photos on my Instagram.

Coming to the blog, We have crossed 2200 followers on Instagram. This month our facebook page didn’t see any growth in term of page likes but we observed that our page engagement is improving. Also, we have seen improvements in our Alexa rank.

CURRENT POPULAR RECIPES… CURRENT POPULAR RECIPES FROM THE ARCHIVE… MY FAVORITE PICTURE OF THE MONTH BELOW IS A SNEAK PEEK OF THE UPCOMING RECIPE ON THE BLOG 


That’s all for this month! How was your month? Any new developments or plans in place? It’s been lovely chatting with you.

here is the previous talk, in case you’re interested: 

I can’t wait to catch up with you next time!

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creamy lemon sauce spaghetti with roasted French beans is a white sauce spaghetti pasta with the hint of lemon zest. Crunchy French beans is added to add some crunch. This is recipe is one of the oh-so-simple but oh-so-flavorful recipes you can surely enjoy in your busy weekdays.

The lemon zest in pasta sauce! sounds interesting. This is something new to a typical Indian foodie girl like me. Frankly, I have never heard something like this before until I came across to the term called lemon sauce pasta during my random search for pasta recipes. The blogger inside me was pretty sure that I and Prashant will definitely enjoy this recipe.

And because we liked this recipe, I am here to share with you guys. but first,

what is spaghetti?basic idea

Spaghetti is a long, thin, solid, cylindrical pasta. The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling which was conveniently portable. The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.

what this lemon sauce spaghetti pasta made of?

I have prepared this recipe with white sauce. of course, lemon zest is the hero ingredient. For the seasoning, I have used oregano and chilli flakes. Crispy roasted French beans are also added to the recipe. It gives a nice crunch. So, boil your pasta, prepare beans, prepare the sauce, assemble it and you are sorted. for a change, I didn’t use parmesan in this recipe.

reasons to love this recipe,
  • sooooooo rich
  • delicious
  • simple with fresh flavours
  • easy and tasty
  • perfect tiffin box recipe
  • your kids will love this too
  • super duper easy to make
  • no cooking expertise required
let’s make lemon sauce pasta

boiling pasta

to prepare your spaghetti, take a deep pan and add water. also, add salt and few drops of olive oil in the water. Adding salt in the water is strictly for the flavour. Adding oil helps pastas not to get too sticky.

boil your pasta until soften and drain them. Wash your boiled pasta in running water and keep aside.

preparing sauce mixture,

add cornflour. add maida.

add some milk in bowl.

add salt to taste.

add some oregano and chili flakes.

add lemon zest.

prepare a lump free mixture.

preparing french beans,

Cut french beans and transfer in a bowl

add black pepper powder and some oil.

keep it aside for 10 mins and transfer them in a pan.

roast on high flame.(you can even bake it too)

keep aside.

final preparation

heat butter in a pan.

add gralic and saute for a while.

add the sauce mixture into the pan.

cook for 8 to 10 mins on medium flame. The mixture will start thickens.

once the sauce gets thick in texture, add boiled spaghetti.

mix well.

transfer in a serving bowl and top with roasted beans.

serve hot.

similar recipes on the blog,
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lemon sauce spaghetti with french beans
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 people
Equipment
  • deep pan
  • regular pan
Ingredients
to boil pasta
  • handful spaghetti pasta
  • 7 cups water
  • 1 tsp olive oil
  • 1 tsp salt
for beans preparation
  • 1 cup french beans
  • 1 tbsp olive oil
  • 1 tsp black pepper powder
for sauce preparation
  • 1 cup milk
  • 1 tsp corn flour
  • 1 tbsp all purpose flour
  • 1 to 2 tbsp lemon zest
  • 1 tsp oregano
  • chili flakes according to your taste
  • ½ tsp basil optional
other
  • 1 tbsp butter
  • salt to taste
  • Parmesan [optional] ¼ cup approx
Instructions
boiling pasta
  • to prepare your spaghetti, take a deep pan and add water. also, add salt and few drops of olive oil in the water. Adding salt in the water is strictly for the flavour. Adding oil helps pastas not to get too sticky.
  • boil your pasta until soften and drain them. Wash your boiled pasta in running water and keep aside.
preparing sauce mixture,
  • add cornflour. add maida.
  • add some milk in bowl.
  • add salt to taste.
  • add some oregano and chili flakes.
  • add lemon zest.
  • prepare a lump free mixture.
preparing french beans,
  • Cut french beans and transfer in a bowl.
  • add black pepper powder and some oil.
  • keep it aside for 10 mins and transfer them in a pan.
  • roast on high flame.(you can even bake it too)
  • keep aside.
final preparation
  • heat butter in a pan.
  • add gralic and saute for a while.
  • add the sauce mixture into the pan.
  • cook for 8 to 10 mins on medium flame. The mixture will start thickens.
  • once the sauce gets thick in texture, add boiled spaghetti.
  • mix well.
  • transfer in a serving bowl and top with roasted beans.
  • serve hot.
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Hung curd and garlic dip is very very easy dip or spread recipe you can serve along with chips. It can be used as a sandwich spread too. This dip is a perfect party dip recipe with a distinct flavour of garlic and the creaminess of hung curd.

do you guys remember our curry nation talk’s first episode? well, I told you about my friend aarti and This dip recipe is shared by her. She shared this hung curd and garlic recipe with me 2 years back.

This recipe came to rescue a week back when I was having my regular “budhani” potato chips and was thinking about making some cheesy dip. I opened my refrigerator and realized that I have no ingredients to make a cheesy dip. I actually prepared hung curd to make some last batch of mango shrikhand. Well, I dropped that plan and tried this garlic dip.

dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers etc. Indian chutneys are also one type of dipping sauce.

before moving further, I would suggest checking this detailed post on making hung curd at home. You can even use Greek yogurt instead of hung curd. The process of making this dip is very easy and minimal ingredient is required. I have used fresh garlic here but you can use garlic powder too.

serving suggestions

This dip goes best with nachos, potato chips and french fried . This dip even tastes great with indian pakoras.

reasons to love this hung curd dip,
  • super delicious
  • very easy to make
  • made from 5 ingredients
  • prepared in almost 5 mins( if your hungcurd is ready OR using greek yogurt)
  • the perfect party dip recipe
  • ingredients are easily available
let’s make hung curd and garlic dip
Print
hung curd and garlic dip
Course condiments
Cuisine world
Prep Time 5 minutes
Cook Time 0 minutes
hung curd making time 2 hours
Total Time 2 hours 5 minutes
Servings 1 cup
Ingredients
for making hung curd
for making dip
  • ¼ tsp garlic minced
  • salt to taste
  • ½ tsp oregano
  • chili flakes to taste
  • ¼ tsp basil optional
  • 1 tbsp regular curd OR cream optional
Instructions
making hung curd
  • transfer curd in a muslin cloth. bring the four edges of the muslin together and tie cloth tightly using thread.gently press and you will see the whey dripping.Hang the tied cloth on sink tap to drain whey completely. check out our detailed post on DIY hungcurd here.
making dip
  • transfer hung curd in a mixing bowl.
  • add salt to taste.
  • also add oregano, basil and chilli flakes.
  • add garlic and mix well.
  • add cream OR regular curd and mix well.
  • your dip is ready.
  • serve along with chips and crackers.
Video
hung curd and garlic dip recipe - YouTube
Notes
  • You can replace hung curd with unflavored (plain) Greek yogurt.
  • adjust the amount of garlic and chilli flakes according to your taste.
  • you can even add 1 tsp of chopped fresh mint leaves if you like.
 

have a great day!

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Curry Nation by Priya - 3w ago

Rasam rice is a nutritious south indian one pot meal recipe which is made from combining rice and rasam together. It is also known as rasam sadham in south indian homes.

Rasam rice is a common everyday south Indian recipe which you usually get in many south Indian homes. Rasam rice goes best with any vegetable fry. I tried this recipe with simple bitter gourd fry(karela fry).

Rasam Sadham (Rasam Rice) is a recipe of Tamil Nadu cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. Rasam rice is a perfect remedy for cold and cough.

One of my favourite thing about rasam is its easy making process. The rasam in this recipe is quite simple. I have already shared a tomato rasam recipe and lemon rasam recipe before on the blog.

The process of making rasam rice includes 3 basic stages,

  1. cooking rice separately.
  2. preparing rasam.
  3. assembling rice and rasam.
and below are the reasons to love this recipe,
  • 20 min recipe
  • perfect for a busy weekday meal
  • so light on the tummy
  • warming and comforting
  • prepared with minimal ingredients
  • ingredients are easily available
  • a perfect remedy for cold and cough
let’s make rasam rice

heat water and add rice into the pan. Cook rice until soften and keep aside(you can pressure cook it too).

grate tomatoes and keep aside.(you can even make fine puree too)

heat oil in a pan. Add 1tsp of ghee as well (ghee adds some extra flavor to the rasam). add mustard seeds and cumin. when they crackle add asafoetida and curry leaves.

add grated tomatoes. Add salt to your taste. Also add garlic , turmeric powder , red chili powder and black pepper powder. Also add rasam powder too.

add water and cook the rasam for 10 min.

add cooked rice into the boiling rasam. Add a bit of ginger if you like. simmer for 5 mins.

serve hot.

more south indian recipes on the blog,
Print
Rasam rice recipe
Course Main Course
Cuisine South Indian
Prep Time 5 minutes
Cook Time 15 minutes
cooking rice 10 minutes
Total Time 30 minutes
Servings 2 cup approx
Calories 274kcal
Ingredients
cooking rice
  • ½ cup rice
  • 2 cup water to cook rice
other
  • 2 medium tomatoes , grated or pureed [1½ cup puree approx]
  • 1 tbsp oil
  • 1 tsp ghee / clarified butter
  • ¼ tsp mustard seeds
  • ¼ tsp cumin
  • a pinch of asafoetida
  • 2-3 curry leaves
  • salt to taste
  • black pepper powder as per your taste
  • ½ tbsp rasam powder
  • ¼ tsp garlic minced
  • ¼ tsp ginger grated optional
  • 1 cup water
  • coriander leaves for garnishing
  • ¼ tsp red chili powder optional
  • ¼ tsp turmeric powder
Instructions
  • heat water and add rice into the pan. Cook rice until soften and keep aside(you can pressure cook it too).
  • grate tomatoes and keep aside.(you can even make fine puree too)
  • heat oil in a pan. Add 1tsp of ghee as well (ghee adds some extra flavor to the rasam). add mustard seeds and cumin. when they crackle add asafoetida and curry leaves.
  • add grated tomatoes. Add salt to your taste. Also add garlic , turmeric powder , red chili powder and black pepper powder. Also add rasam powder too.
  • add water and cook the rasam for 10 min.
  • add cooked rice into the boiling rasam. Add a bit of ginger if you like. simmer for 5 mins.
  • serve hot.
Video
rasam rice recipe - YouTube
Nutrition
Calories: 274kcal | Carbohydrates: 42.7g | Protein: 4.7g | Fat: 9.8g | Saturated Fat: 4.4g | Cholesterol: 21mg | Sodium: 94mg | Potassium: 372mg | Fiber: 2.4g | Sugar: 3.4g

have a great day!

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Rajasthani garlic chutney is one of the most tempting Indian chutney recipe ever. It is an essential accompaniment for Rajasthani thali. Even though it is spicy in taste, This is a recipe you should try once in a life at least.

This garlic chutney is a traditional Rajasthani recipe and is usually served along with Dal Batti and Churma, although it can be served with any meal. There are mainly 3 variations of garlic chutney recipe.

  1. dry garlic chutney – used especially for vadapav.
  2. garlic chutney -used for Indian chaats
  3. garlic chutney – used as a condiment.
Can we store rajasthani chutney for a longer period?

Well, The answer is Yes and No both. You can store this chutney maximum for a week (7 days). I do not recommend to deep-freeze this chutney for longer period.

What makes this chuntey different?

The mustard seeds tempering and cooking the red chili powder and garlic paste into the tempering(tadka) gives really a distinct flavor to this chutney which is unbeatable.

serving suggestions

This is an excellent Indian condiment recipe you can serve with indian meals. I sometimes serve this chutney with vada. I even make jeera masala pav using this chutney too.

let’s make rajasthani style garlic chutney,

take a mixer jar. transfer peeled garlic cloves into that.

add cumin and salt. Also, add red chili powder.

crush them to a smooth paste. Add water if required.

heat oil and add mustard seeds.

add a pinch of asafoetida.

add crushed paste.

cook for 4-5 mins. Chutney gets thicken in consistency.

cool it down and store in air tight container.

serve as required.

other rajasthani recipes on the blog,
Print
Rajasthani garlic chutney recipe
Course accompaniments, condiments
Cuisine Rajasthan
Prep Time 5 minutes
Cook Time 10 minutes
garlic peeling time 20 minutes
Total Time 35 minutes
Servings 1 cup
Equipment
  • pan
  • mixer grinder
Ingredients
  • 1 cup peeled garlic cloves [30 garlic cloves approx]
  • salt to taste
  • 1 tsp cumin
  • 2 tbsp red chili powder i used kashmiri red chili powder here which is less spicy [adjust according to your taste]
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ cup water [approx] use as required
  • a pinch of asafoetida
Instructions
  • take a mixer jar. transfer peeled garlic cloves into that.
  • add cumin and salt. Also, add red chili powder.
  • crush them to a smooth paste.Add water if required.
  • heat oil and add mustard seeds.
  • add a pinch of asafoetida.
  • add crushed paste.
  • cook for 4-5 mins. Chutney gets thicken in consistency.
  • cool it down and store in air tight container.
  • serve as required.

have a great day!

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