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Chicken Fried Rice

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Chicken Fried Rice

Fried Rice is my favourite one pot meal... It really brightens my Lunch Times... I have tried so many recipes for Fried Rice and finally came up with this version. It tastes similar to Restaurant Fried Rice. So give a try J
Similar Recipes:

Check out the other Chicken Recipe too..

 
Chicken Fried Rice

Chicken fried Rice Recipe

Method:
1.      In a bowl add in the boneless chicken and the ingredients mentioned under “To Marinate” table. Mix everything well and marinate for about 30 mins.

Step 1 How to prepare Chicken Fried Rice
      2.      In a Kadai /Pan add in the a tbsp. of Olive Oil once it becomes hot add in the Marinated chicken Pieces and Shallow fry the chicken .Once cooked Remove the chicken and set aside. 
Step 2 How to prepare Chicken Fried Rice
    3.      Take another Kadai and add in 1 tbsp of Olive oil add in finely chopped Garlic pods sauté it and then add in Chopped onions sauté till it becomes translucent. Next add in finely chopped Capsicum and Carrot Mix well for about 3 mins .Make sure the crunchy texture of the veggies are retained.
Step 3 How to prepare Chicken Fried Rice
    4.      Move all the veggies to one side of the pan and crack open the egg and scramble the eggs along with the veggies. Once the Eggs are cooked add in the Cooked Chicken and mix well.
Step 4 How to prepare Chicken Fried Rice
    5.      Next add in the Soy Sauce ,Red Chilli sauce ,Vinegar and Salt and Mix well next add in the Cooked Basmati Rice (Check  how to cook Basmati Rice perfectly.)
    6.   Mix everything well and finally add in the Pepper Powder mix well and switch off the flame .Finally garnish with Chopped Spring Onions.
Step 6 How to prepare Chicken Fried Rice
Notes:
 
  • Always serve the Fried Rice hot.
  • You can cook the Basmati rice in a open pot by boiling water and then adding lemon juice and Olive oil along with Basmati Rice. I have mentioned the ingredients measure under the ingredients table.
  • Paris well with Tomato sauce .Or can be served with Manchurian Gravy.
  • We can also shred the cooked chicken in this recipe.
Chicken Fried Rice
 

📖 Recipe

Chicken Fried Rice
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5 from 1 vote

Chicken Fried Rice

Chicken Fried Rice is a tasty and delighful find in the Indo Chinese cuisine. It tastes so good with some chicken manchurian on the sides.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 380kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Cooked Basmati Rice
  • 1 cup Boneless Chicken
  • 2 tbsp Olive oil
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 3 tbsp Spring onions White
  • 1 carrots
  • 3 tbsp Capsicum
  • 1 Egg
  • 1 tsp Soy Sauce
  • 1 tsp Red Chilli Sauce
  • 1 tsp Pepper powder
  • 1 tsp Vinegar
  • 3 tbsp Spring Onion green
  • Salt as needed

To Cook Rice:

  • 1 tsp Olive oil
  • 1 tsp Lemon juice
  • Salt as needed

To Mariante:

  • ½ tsp Pepper powder
  • 1 tsp Corn flour
  • 1 tsp Soy Sauce
  • Salt as needed

Instructions 

  • In a bowl add in the boneless chicken and the ingredients mentioned under “To Marinate” table. Mix everything well and marinate for about 30 mins.
  • In a Kadai /Pan add in the a tbsp. of Olive Oil once it becomes hot add in the Marinated chicken Pieces and Shallow fry the chicken .Once cooked Remove the chicken and set aside.
  • Take another Kadai and add in 1 tbsp of Olive oil add in finely chopped Garlic pods sauté it and then add in Chopped onions sauté till it becomes translucent. Next add in finely chopped Capsicum and Carrot Mix well for about 3 mins .Make sure the crunchy texture of the veggies are retained.
  • Move all the veggies to one side of the pan and crack open the egg and scramble the eggs along with the veggies. Once the Eggs are cooked add in the Cooked Chicken and mix well.
  • Next add in the Soy Sauce ,Red Chilli sauce ,Vinegar and Salt and Mix well next add in the Cooked Basmati Rice (Click here to see how to cook Basmati Rice perfectly.)
  • Mix everything well and finally add in the Pepper Powder mix well and switch off the flame .Finally garnish with Chopped Spring Onions.

Notes

  • Always serve the Fried Rice hot.
  • You can cook the Basmati rice in a open pot by boiling water and then adding lemon juice and Olive oil along with Basmati Rice. I have mentioned the ingredients measure under the ingredients table.
  • Paris well with Tomato sauce .Or can be served with Manchurian Gravy.
  • We can also shred the cooked chicken in this recipe.

Nutrition

Calories: 380kcal | Carbohydrates: 45.6g | Protein: 24.5g | Fat: 13g | Saturated Fat: 2.4g | Cholesterol: 238mg | Sodium: 1240mg | Potassium: 629mg | Fiber: 5.5g | Sugar: 6.7g | Calcium: 98mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Aloe Vera Lemonade

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Aloe Vera Lemonade
Aloe Vera Lemonade with step by step pictures.Aloe Vera is a medicinal plant and it has so many Health Benefits .I have heard from many elders saying about it so why not include it in our diet and enjoy the benefits .A Simple Lemonade with Aloe Vera is really a healthy option . Give a try J

Similar Recipes:

 
Health Benefits of Aloe Vera :
  • Detoxifying.
  • Supports the immune system.
  • Lowers cholesterol and blood sugar.
  • Excellent for digestion.
  • An easy way to boost your vitamin and mineral intake.
  • Hair growth.
  • Good for burns, acne and hydrating skin
Aloe Vera Lemonade
ALEOVera lemonade Recipe
Recipe Cuisine: Indian |  Recipe Category :Beverages
Prep Time: 5 mins| Serves :2 |Author :Sharmila  
Ingredients
Aleo Vera Gel – 2tsp
Lemon Juice – Juice from 1 lemon
Sugar – 2tbsp
Ice cubes as required
step by step Method with pictures:
   1.      Take an Aloe Vera Leaf. Wash it well and then dry pat it with the help of a paper towel. Using a scissors remove the thorns from the leaf. Break it into small pieces and then slice the leaf and open it into two half.
  2.      Scoop out the gel from Leaf and set aside. In a blender add in Water, Lemon Juice, sugar and the Aloe Vera Gel .Blend everything well for a minute .Healthy aloe vera Lemonade is ready to be served. 
 
Notes:
  • You can scoop out the aloe vera gel and store in fridge and prepare the lemonade anytime
  • It stays good upto a week .However preparing everything fresh is advisable.
  • Sugar can be replaced by any sweetening agents.
  • Ice cubes can be added while serving

Pepper Mutton Gravy | Milagu mutton Curry

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Pepper Mutton Gravy is an easy and quick curry made with just few ingredients. It tastes good with roti, dosa or idli.

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Pepper Mutton Gravy

Pepper Mutton Gravy is an authentic Muslim style mutton curry. It is such an easy yet Heavenly Mutton Gravy with the ingredients readily available in our Kitchen.

Pepper Mutton Curry

How to make Pepper Mutton Curry

1. In a blender add in ingredients mentioned in the “To Grind” table except curry leaves.

Blend to course paste and then add in Curry Leaves and blend well to a fine paste add very little water if required.

 2. Heat a Pressure cooker add in Oil once the oil heats up add in the Mustard Seeds, Fennel and then add in curry leaves.

Once it splutters add the cleaned Mutton Pieces and the required salt and sauté for about 3 mins.

3. Next add in the ground paste to the mutton and mix well and let it cook for another 5 mins or till the Masala is well blended to the Mutton.

Then add in Red Chilli powder, Coriander Powder, Pepper Powder, Garam Masala and Turmeric Powder.

 4. Allow it to cook for another 3 mins and then add in 2 cups of Water and mix well Wait till the Gravy comes to boil and the close the cooker and pressure cook till the Mutton is done .

It took around 9 Whistles for me to get it done .Tasty Pepper Mutton Gravy is now ready.

Tips & Variations

  • Tastes good with Any Indian flat Bread, Appam, Idiyappam, Idli or Dosa
  • You can also serve with steamed rice.
  • Perfect for a festival Breakfast.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Pepper Mutton Gravy
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5 from 2 votes

Pepper Mutton Gravy

Pepper Mutton Gravy is an authentic Muslim Dish . It tastes good well with appam or roti.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Gravy
Cuisine: Indian
Servings: 5
Calories: 186kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ¼ kg Mutton
  • 1 tbsp Red Chilli powder
  • 1 tbsp Coriander Powder
  • 2 tbsp Pepper Powder
  • ¼ tsp Turmeric powder
  • ½ tsp Garam Masala
  • 2 tbsp Oil
  • Salt to taste
  • 1 tsp Mustard Seeds
  • 1 spring Curry Leaves

To Grind:

  • 1 cup Small Onions around 12 to 15
  • ½ Tomato
  • ¼ cup Curry Leaves tightly packed
  • 5 Garlic pods
  • Ginger a small piece
  • 1 Green Chilli

Instructions 

  • In a blender add in the ingredients mentioned in the “To Grind” table except curry leaves and blend to course paste and then add in Curry Leaves and blend well to a fine paste add very little water if required.
  • Heat a Pressure cooker add in Oil once the oil heats up add in the Mustard Seeds and then add in curry leaves once it splutter add in the cleaned Mutton Pieces and the required salt and sauté for about 3 mins.
  • Next add in the ground paste to the mutton and mix well and let it cook for another 5 mins or till the Masala is well blended to the Mutton. Then add in Red Chilli powder, Coriander Powder, Pepper Powder, Garam Masala and Turmeric Powder.
  • Allow it to cook for another 3 mins and then add in 2 cups of Water and mix well Wait till the Gravy comes to boil and the close the cooker and pressure cook till the Mutton is done .It took around 9 Whistles for me to get it done .Tasty Pepper Mutton Gravy is now ready to be served.

Video

Notes

  • Tastes good with Any Indian flat Bread, Appam, Idiyappam, Idli or Dosa
  • You can also serve with steamed rice.
  • Perfect for a festival Breakfast.

Nutrition

Calories: 186kcal | Carbohydrates: 5.9g | Protein: 15.4g | Fat: 11.4g | Saturated Fat: 2.5g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 290mg | Fiber: 2.6g | Sugar: 0.4g | Calcium: 40mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Egg Fried Rice

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Egg Fried Rice is a flavorful indo Chinese dish with loads of Egg and Rice.

Egg Fried Rice Recipe | Restaurant style Egg Fried Rice

Chinese cuisine is always unique among the various world cuisines. Where ever we go we can find a Chinese restaurant for sure. Fried Rice is a world famous dish from them. It is an easy one pot dish loaded with a lot of veggies. I personally love Egg fried rice a lot. Egg fried rice pairs well with any Manchurian Gravy.

Egg Fried Rice Recipe | Restaurant style Egg Fried Rice

How to prepare Egg fried Rice

 
   1.      In a Kadai/Pan add in oil once it heats up add in finely chopped garlic. Next add in  Onions.
  2.      It is not necessary to cook the onions fully it is enough if it gets tender and the raw smell leaves  then add in the chopped Carrot ,Beans and Cabbage, Mix well and sauté until the raw smell leaves.Sprinkle a tsp of sugar on the veggies this will helps to retain the crunchy texture of the veggies and brings out it flavors.
   3.      Next push the veggies to one side of the kadai and break open 3 eggs and scramble it .After the eggs are scramble mix the veggies and egg.
   4.      Add in soy Sauce, Pepper and Salt Mix everything well. Next add in the cooked Rice.
   5.      Mix everything well and switch off flame and then garnish with Spring onions .Serve hot.
Egg Fried Rice Recipe | Restaurant style Egg Fried Rice

Tips

  • You can also add ajinomoto in the fried rice however it is optional.
  • You can also prepare the scrambled eggs in a separate pan and then add in along with the Veggies.
  • If you add your eggs along with the veggies and then scramble it there will be a strong eggy flavour. However if you love that you can do that.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Egg Fried Rice
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5 from 1 vote

Egg Fried Rice

Egg Fried Rice is a flavorful indo Chinese dish with loads of Egg and Rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indo Chinese
Servings: 2
Calories: 323kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Basmathi Rice Cooked
  • 3 Egg
  • 1 Carrot
  • 2 Beans
  • ¼ Cabbage
  • ½ cup Onion
  • 5 Garlic
  • ½ tsp Soy Sauce
  • 1 tsp Pepper powder
  • 2 tbsp sesame oil
  • Salt as need
  • 4 tbsp Spring onion
  • 1 tsp Sugar
  • Ajinomoto a pinch (Optional)

Instructions 

  • In a Kadai/Pan add in oil once it heats up add in finely chopped garlic. Next add in Capsicum and Onions
  •    It is not necessary to cook the onions fully it is enough if it gets tender and the raw smell leaves  then add in the chopped Carrot ,Beans and Cabbage, Mix well and sauté until the raw smell leaves.Sprinkle a tsp of sugar on the veggies this will helps to retain the crunchy texture of the veggies and brings out it flavors.
  •   Next push the veggies to one side of the kadai and break open 3 eggs and scramble it .After the eggs are scramble mix the veggies and egg.
  • Add in soy Sauce, Pepper and Salt Mix everything well. Next add in the cooked Rice.
  • Mix everything well and switch off flame and then garnish with Spring onions .Serve hot.

Notes

  • You can also add ajinomoto in the fried rice however it is optional.
  • You can also prepare the scrambled eggs in a separate pan and then add in along with the Veggies.
  • If you add your eggs along with the veggies and then scramble it there will be a strong eggy flavour. However if you love that you can do that.

Nutrition

Calories: 323kcal | Carbohydrates: 45.6g | Protein: 13.9g | Fat: 11.7g | Saturated Fat: 2.4g | Cholesterol: 206mg | Sodium: 998mg | Potassium: 444mg | Fiber: 5.5g | Sugar: 6.7g | Calcium: 98mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used

Vegan Chocolate Cake

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Vegan Chocolate Cake is moist , decadent and made with the basic pantry ingredients. It makes an amazing dairy free cake.

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vegan chocolate cake

Home baked Cakes are always a winner at home. The freshness, happiness, and satisfaction we get when baked a perfect cake for the family cannot be described in words. My chocolate cake is one such try. It came out perfect.

Can you believe it is Eggless and Butterless yet it is so perfect. It is so moist and perfect with the chocolaty texture.

Check out other eggless and butter less cakes too. Dates Cake , Carrot Cake .

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Why you will love this cake?

  • A smooth rich chocolate cake made with just the pantry ingredients
  • This is a Vegan cake
  • You just need 45 mins to bake this awesome cake.
  • Makes a perfect Party cake.

Ingredients

Flour - As always we use white flour for the cake. We can definitely use half APF and half Wheat Flour too. With wheat flour cake might be slightly dense in texture.

Cocoa Powder - Use any good quality unsweetened Cocoa powder for the cake. Since it's a Chocolate cake, cocoa powder is the most essential ingredient.

Vanilla essence - Use pure Vanilla extract.

Sugar - I am using Powdered Sugar. But we can replace it with Brown Sugar or even Cane Sugar. It will have no compromise in the taste and texture. Make sure the sugar dissolves completely in the liquid.

Yogurt - Use unflavored natural thick yogurt.

Espresso powder - It gives a yummy flavor when added to any chocolate cakes.

Baking Powder , Baking Soda - We add them for the texture of the cake.

Cooking Oil - Use any unflavored cooking oil.

Lemon Juice - It reacts with the baking soda and baking powder and provides an airy texture to the cake. Instead of lemon juice you may also use vinegar.

How to make Vegan Chocolate Cake

1.In a mixing bowl add in Water ,Vanilla extract, Lemon juice, and oil Mix everything well using a whisk.

2. Add in the powdered sugar

3. Mix well until the sugar dissolves.

4. Sift together All-purpose flour, espresso powder, baking powder, baking soda, and salt. (You can also sift in the cocoa powder along with the flour. I missed adding at this step and hence added later)

5. Next add the dry ingredient to the wet ingredient in batches and fold gently with a spatula to make sure there are no lumps.

6. Next add the Cocoa powder and fold gently. You can sift the cocoa powder along with the flour itself. I missed adding at that time and hence added now.

7. Line a baking tray with parchment paper and pour the prepared cake batter into the pan.

8. Preheat the oven to 356 F (180 deg ) for about 10 mins. Bake at 180 deg C for about 30 mins or until a toothpick when inserted in the middle of the cake comes out clean. Allow the cake to cool completely.

Melt Chocolate in Double Boiler Method

In a saucepan add water and bring it to a boil. Now place a heat safe bowl on top of the saucepan and add the chocolate.

Make sure the bowl does not touch the water.

Slowly chocolate starts to melt.

When the chocolate is melted halfway you may switch off the flame. Chocolate melts in the residual heat. Easy melted chocolate with the Double boiler method.

Decorate the Vegan Chocolate Cake

Spread the melted chocolate over the cooled cake.

Top the cake with your favorite sprinkles or chopped nuts. Allow the chocolate to dry completely.

Vegan Chocolate cake is now ready for your birthdays or any special occasion.

vegan chocolate cake

Seving Suggestions

Chocolate cake makes a great after school snack or even as a dessert.We can use Chocolate cake as a base cake for black forest cake or any other cakes with frosting.

It is perfect for parties or any special ocassions.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

vegan chocolate cake
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5 from 2 votes

Vegan Chocolate cake | Dairy Free Chocolate Cake

Vegan Chocolate Cake is moist , decadent and made with the basic pantry ingredients. It makes an amazing dairy free cake.
Prep Time15 minutes
Bake Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: International
Servings: 5
Calories: 265kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Oven
  • Oven

Ingredients

  • 1.5 cups All purpose flour
  • 1 cup Powdered Sugar
  • 4 tbsp Cocoa Powder
  • 1 cup Water
  • ¼ cup Oil
  • 1 tbsp Lemon juice
  • ½ tbsp Vanilla extract
  • ½ tsp Baking soda
  • ⅛ tsp Baking powder
  • Salt a pinch
  • 100 gms Dark Chocolate

Instructions 

  • In a mixing bowl add in Water ,Vanilla essence, Lemon juice and oil Mix everything well using a whisk.
  • Add in the powdered sugar
  • Mix well until the sugar dissolves.
  • Sift together All-purpose flour ,espresso powder, baking powder, baking soda and salt.
  • Next add in the dry ingredient to the wet ingredient in batches and fold gently with a spatula make sure there are no lumps.
  • Next add in the Cocoa powder and fold gently. You can sift the cocoa powder along with the flour itself. I missed adding at that time and hence added now.
  • Line a baking tray with parchment paper and pour in the prepared cake batter to the pan.
  • Preheat the oven at 356 F (180 deg ) for about 10 mins. Bake in 180 deg C for about 30 mins or until a tooth pick when inserted in the middle of the cake comes out clean. Allow the cake to cool completely.

Melt Chocolate in Double Boiler Method

  • In a sauce pan add water and bring it to a boil . Now place a heat safe bowl on top pf the sauce pan and add in the chocolate.
  • Make sure the bowl do not touch the water.
  • Slowly chocolate starts to melts.
  • When the chocolate is melted half way you may switch off the flame. Chocolate melts in the residual heat. Easy melted chocolate with the Double boiler method.

Decorate the Chocolate Cake

  • Spread the melted chocolate over the cooled cake.
  • Top the cake with your favorite sprinkles or chopped nuts. Allow the chocolate to dry completely. Vegan Chocolate cake is now ready for your birthdays or any special occasions.

Video

Notes

  • Baking time may vary from oven to oven check your user manual instructions for that.
  • You can also add sugar without powdering but it will take time to get dissolved so I used powdered sugar.
  • Cake stays good for more than a week even without refrigerating.
  • Lemon juice can also be replace with white vinegar

Nutrition

Calories: 265kcal | Carbohydrates: 40.7g | Protein: 3.7g | Fat: 10.9g | Saturated Fat: 3.4g | Cholesterol: 1mg | Sodium: 164mg | Potassium: 97mg | Fiber: 2.2g | Sugar: 19.9g | Calcium: 8mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.

Green Chutney for Tandoori and Kebabs

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Tandoori Green Chutney is usually served in restaurants along with Tandoori , Kebabs or grills. It is made of Mint , Dahi and cilantro.

Green Chutney for Tandoori and Kebabs Recipe | Tandoori Green Chutney

Green Chutney for Tandoori and Kebabs Recipe | Tandoori Green Chutney with step by step pictures and video. Dahi chutney always takes a place in our table when we order any tandoori, kebabs or grills in restaurants. The taste of the chutney is unique.

So I attempted to give it a try at home. I actually did several permutations and combinations for this chutney and finally came up with these ingredients. This tastes exactly like the one which we get in restaurants. So give a try to this chutney friends and surprise your family.

Tandoori Green Chutney served in a bowl

This dip goes well with Chicken, fish, Baby corn, Paneer or any Vegetable. I served my Green chutney as a dip to my Baked Potato Wedges..

Green Chutney for Tandoori and Kebabs in a bowl

How to prepare Tandoori Green Chutney

Clean the Mint Leaves and Coriander leaves well. Add them to a blender.

In blender add equal portion of Mint and Cilantro

Next add green chili and Almonds. I usually soak the almonds for 30 mins in hot water and add. You can peel skin or add without peeling.

add green chili and almonds

And then add Lemon Juice and Required Salt.

add yogurt and Required Salt.

Finally add Lemon juice.

add Lemon juice.

Blend everything to a fine puree without adding water. Green Chutney is ready. This can be served as a dip for tandoori, Kebabs or any other grilled.

Blend everything to a fine puree without adding water. Green Chutney is ready

Perfect for a tandoori platter. I will never miss preparing it when I grill any dishes.

Green Chutney for Tandoori and Kebabs Recipe | Tandoori Green Chutney

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Green Chutney for Tandoori and Kebabs
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4.80 from 5 votes

Green Chutney for Tandoori and Kebabs

Tandoori Green Chutney is usually served in restaurants along with Tandoori , Kebabs or grills.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Chutney
Cuisine: Indian
Servings: 2
Calories: 65kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Mint Leaves
  • ½ cup Coriander Leaves
  • 6 Almonds
  • 1 tbsp Curd/Yogurt
  • 1 tbsp Lemon Juice
  • 1 Green chilli
  • Salt as needed

Instructions 

  • Clean the Mint Leaves and Coriander leaves well. Add them to a blender
  • Next add green chili and Almonds. I usually soak the almonds for 30 mins in hot water and add. You can peel skin or add without peeling.
  • And then add Lemon Juice and Required Salt.
  • Finally add Lemon juice.
  • Blend everything to a fine puree without adding water. Green Chutney is ready. This can be served as a dip for tandoori, Kebabs or any other grilled

Video

Notes

  • You   can increase the amount of Lemon juice added if you prefer a strong tangy taste.
  • This Green chutney can be served as a dip for tandoori, Kebabs or any other grilled dishes.
  • You can also soak the Almonds in hot water for about 30 mins. To get an even more fine chutney. This will ease the grinding process.

Nutrition

Serving: 1cup | Calories: 65kcal | Carbohydrates: 4.2g | Protein: 3.1g | Fat: 3.8g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 22mg | Potassium: 162mg | Fiber: 1.5g | Sugar: 2.5g | Calcium: 73mg | Iron: 2.1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Fish Pickle | How to prepare Fish Pickle

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Fish pickle is a spicy side dish prepared with fish and few other aromatics. It is perfect condiment to go along with rice , roti and many more.

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Fish Pickle

Pickle is a spicy condiment which is very common in India. We make pickle without almost all the ingredients. This fish pickle is extremely tasty and delicious.

It is much more better than the store bought ones as we are not adding any preservatives and also we use fresh and clean ingredients.

checkout Prawn pickle and Chicken Pickle recipes too.

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What is Pickle

In International terms pickle is the process of preserving the food. The pickled fruit or vegetable are processed in brine for a longer shelf life.

However in India the term pickle is totally different. One common thing is the pickle has a longer shelf life. Here in India and few other Asian counties we prepare pickle with a variety of ingredients. The pickles are cooked with spices, oil , Vinegar. They are spicy and makes a yummy condiment to go along with the main course.

Every region has their own version of pickle. It is also referred as oorugaai in Tamil. uppinakaayi in Kannada , pachadi in Telugu , Achar in Hindi.

Ingredients

Fish - We usually select fish without bones for pickle. Tuna fish is perfect. Other fishes like salmon, king fish also works well for pickle

Sesame Oil - Pickle mostly use either mustard oil or sesame oil. In South India we use sesame oil for pickles and the taste is perfect.

Vinegar - vinegar is usually added for a longer shelf life of pickle. This is an optional ingredient. I usually prepare pickle with 1 or 2 kg of fish and they hardly last for a month. So i prefer not to add vinegar and i always refrigerate my pickle for a longer shelf life. But if you think the pickle has to be stored even more add ¼ cup of vinegar for every 1 kg of fish

Spice Powders - We use the usual spice powders like chili powder, coriander powder, turmeric powder. And also a special ground powder with fenugreek , pepper , curry leaves and cumin.

Ginger Garlic Paste - Adds a lovely flavor to pickle. hence not to be missed.

Aromatics - We flavor the pickle with mustard , curry eaves as the temper.

Green Chili - The roasted green chili in sesame oil adds a yummy taste and spice to pickle.

FAQ's

Which fish is best for pickles ?

We prefer fish with less bones for pickle. Fishes like Tuna, Pomfret, Salmon , king fish works well. Prawn pickle is also very popular these days. Also these fish has natural oil and they enhance the taste and suitable for pickles.

How do you preserve fish pickle for a longer time ?

For a longer shelf life always store the pickle in a clean glass jar. Make sure you use clean spoon without moisture while handling the pickle. Store the pickle in fridge. Also make sure you use only sesame oil while frying and sauteing the fish. For longer shelf life we can add ¼ cup of vinegar also.
Store bough pickle usually has preservatives for longer shelf life. But homemade pickle if we follow these steps we can store the pickle up to 6 months.

Is fish pickle good for health?

Though fish pickle is super delicious it is loaded with oil and has a good amount of spices. So its advisable to consume them in moderate. Over eating pickle is not good for health.

Fish Pickle

How to make Fish Pickle

1.Clean the fish and chop them into equal sized pieces.

clean and chop fish

2. To the cleaned fish add turmeric powder and Salt.

add turmeric powder and Salt.

3. Combine everything well and let it marinate for 30 mins.

Combine and let it marinate for 30 mins.

4. After 30 mins heat pan with gingelly / Sesame oil for deep frying. once oil is hot fry the marinated fish. Fry until fish is 80 % cooked and them remove from oil and set aside.

Fry the marinated fish

5. In another pan add whole black pepper , Cumin seeds, Fenugreek Seeds and Curry leaves. Roast in a low flame until they turn aromatic and color slightly changes.

Roast cumin, pepper, curry leaves and pepper

6. Switch off and let it cool. Once they cool down transfer to a blender.

Cool down and transfer to a blender.

7. Blend everything to a fine powder and set aside.

Blend to a fine powder

8. Heat another kadai / Pan with sesame / gingelly oil oil its hot add mustard let it splutter. Next add green chilli and curry leaves. Cook for few secs.

Heat pan with oil and add aromatics

9. Next add ginger garlic paste. Cook in a low flame until the raw smell leaves.

Add ginger garlic paste and cook until the raw smell leaves.

10. Next add chili powder, Coriander powder and the ground masala powder.

Add chili powder, Coriander powder and the ground masala powder.

11. Also add turmeric powder and required salt.

Add turmeric powder and required salt.

12. Combine and cook in a very low flame for 1 mins. Keep stirring fully so that the masala don't get burnt. If using vinegar add at this stage. Now add the fried fish and mix well.

Cook the masala and add fried fish

13. Combine everything and let it cook in a very low flame for 7-8 mins. Switch off at this stage and fish pickle is ready. Let it cool completely and then taste.

let it cook in a very low flame for 7-8 mins and switch off

Fish pickle is now ready.

Fish Pickle Recipe | How to prepare Fish Pickle

Top Tips

Always use gingelly oil while making pickles. It gives a nice aroma and flavour to the pickle.

You can skip the addition of vinegar if you are going to store it for a short period.

Always use a clean spoon while taking the pickles for a longer shelf life.

Fry the fish to crisp for a nice fishy flavour.

This pickle stays good for about a month when stored properly.

I am using Tuna fish also known as Surai / Churai meen in Tamil for the pickle. It holds the shape while frying and no small bones. Making it easy to use in pickle.

Do not use small fishes like anchovies or sardine for pickles they have small bones and difficult to handle in pickle.

Serving Options

Fish pickle goes well with Rice , Idli , Dosa and Roti. Serve as a condiment along with any main dish. Goes well with biryani too.

Storing Suggestion

Always store pickle in a clean glass bottle in the fridge for a longer shelf life.

More Pickle Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Fish Pickle
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5 from 1 vote

Fish Pickle

Fish pickle is a spicy side dish prepared with fish and few other aromatics. It is perfect condiment to go along with rice , roti and many more.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 cups
Calories: 521kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 kg Fish
  • 2 tbsp Ginger Garlic paste
  • 3 tsp Red chili powder
  • 1.5 tsp Coriander powder
  • ½ tsp Turmeric powder
  • Salt as neeeded
  • ¼ cup Vinegar
  • 1 tsp Mustard
  • 5 Green Chilli
  • 3 sprig Curry Leaves
  • Sesame Oil as needed ( for deep frying and sauteing )

To Marinate:

  • ½ tsp Turmeric Powder
  • Salt as needed

To Dry Roast :

  • 1 tsp Fenugreek seeds
  • 3 tsp Whole Pepper Corns
  • 2 sprigs Curry Leaves
  • 1 tsp Cumin/Jeera seeds

Instructions 

  • Clean the fish and chop them into equal sized pieces.
  • To the cleaned fish add turmeric powder and Salt.
  • Combine everything well and let it marinate for 30 mins.
  • After 30 mins heat pan with gingelly / Sesame oil for deep frying. once oil is hot fry the marinated fish. Fry until fish is 80 % cooked and them remove from oil and set aside.
  • In another pan add whole black pepper , Cumin seeds, Fenugreek Seeds and Curry leaves. Roast in a low flame until they turn aromatic and color slightly changes.
  • Switch off and let it cool. Once they cool down transfer to a blender.
  • Blend everything to a fine powder and set aside.
  • Heat another kadai / Pan with sesame / gingelly oil oil its hot add mustard let it splutter. Next add green chilli and curry leaves. Cook for few secs.
  • Next add ginger garlic paste. Cook in a low flame until the raw smell leaves.
  • Next add chili powder, Coriander powder and the ground masala powder.
  • Also add turmeric powder and required salt.
  • Combine and cook in a very low flame for 1 mins. Keep stirring fully so that the masala don't get burnt. If using vinegar add at this stage
  • Now add the fried fish and mix well.
  • Combine everything and et it cook in a very low flame for 7-8 mins.
  • Switch off at this stage and fish pickle is ready. Let it cool completely and then taste.

Notes

Top Tips
Always use gingelly oil while making pickles. It gives a nice aroma and flavour to the pickle.
You can skip the addition of vinegar if you are going to store it for a short period.
Always use a clean spoon while taking the pickles for a longer shelf life.
Fry the fish to crisp for a nice fishy flavour.
This pickle stays good for about a month when stored properly.
I am using Tuna fish also known as Surai / Churai meen in Tamil for the pickle. It holds the shape while frying and no small bones. Making it easy to use in pickle.
Do not use small fishes like anchovies or sardine for pickles they have small bones and difficult to handle in pickle.
Serving Options
Fish pickle goes well with Rice , Idli , Dosa and Roti. Serve as a condiment along with any main dish. Goes well with biryani too.
Storing Suggestion
Always store pickle in a clean glass bottle in the fridge for a longer shelf life.

Nutrition

Serving: 1cup | Calories: 521kcal | Carbohydrates: 3.8g | Protein: 72.6g | Fat: 22.3g | Saturated Fat: 4.3g | Cholesterol: 127mg | Sodium: 1192mg | Potassium: 978mg | Fiber: 2.3g | Sugar: 0.6g | Calcium: 77mg | Iron: 4mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.

Masala Omelette

By Leave a Comment

Masala Omelette is a healthy variation to our regular omelette. It is healthier as we are adding many veggies

Masala omelette

Masala Omelette is a healthy alternative to our regular omelet. It is healthier as we are adding many veggies. This goes as a great breakfast along with toasted bread. Can be served as a Lunch side dish too. You can add Italian seasoning and cheese to make it even more interesting. So give a try to this Masala Omelette and feed your family healthy foods. Goes well with Peanut Rice.

Masala omelette

How to prepare Masala Omelette

In a mixing bowl break open three eggs .

To this add finely chopped onions, tomatoes, coriander leaves and grated carrot.

Next add spice powders. I am using turmeric powder , salt, pepper powder, Garam Masala. And then I use red chili flakes , you can also use chili powder in flakes of chili flakes.

Next add 2 tbsp of water.

Beat everything together with a spoon or whisk until the mixture is light and fluffy.

Heat a pan or griddle once its hot apply little oil and then spoon in the prepared egg mixture and spread. Drizzle little oil if you prefer over the edges. Now cover and let it cook for a min or the eggs are cooked in a very low flame.

After a min over and flip the omelet let it cook for few secs in the other side.

Delicious Masala Egg Omelet is now ready.

masala omlet

Tips

  • You can also add Capsicum and spring onions for the omelette
  • Tastes good with sandwich, or can be had as a lunch side dish.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Masala omelette
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Masala Omlette

Masala Omelette is a healthy alternative from our regular omelette. It is healthier as we are adding many veggies
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Side Dish
Cuisine: Indian
Servings: 2
Calories: 132kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 3 Egg
  • 1 Onion small
  • 1 Tomato
  • ¼ cup Carrot grated
  • 2 tbsp Corriander Leaves
  • 1 tsp Green Chilli
  • ¼ tsp Turmeric powder
  • ½ tsp Red Chili Flakes or Red chilli powder
  • ½ tsp Pepper powder
  • ¼ tsp Garam Masala
  • 1 tsp Oil
  • Salt as needed
  • 2 tbsp Water

Instructions 

  • In a mixing bowl break open three eggs .
  • To this add finely chopped onions, tomatoes, coriander leaves and grated carrot.
  • Next add spice powders. I am using turmeric powder , salt, pepper powder, Garam Masala. And then I use red chili flakes , you can also use chili powder in flakes of chili flakes.
  • Next add 2 tbsp of water.
  • Beat everything together with a spoon or whisk until the mixture is light and fluffy.
  • Heat a pan or griddle once its hot apply little oil and then spoon in the prepared egg mixture. Drizzle little oil if you prefer over the edges. Now cover and let it cook for a min or the eggs are cooked in a very low flame.
  • After a min over and flip the omelet let it cook for few secs in the other side.
  • Delicious Masala Egg Omelet is now ready.

Video

Notes

  • You can also add Capsicum and spring for the omelette
  • Tastes good with sandwich, or can be had as a lunch side dish.

Nutrition

Calories: 132kcal | Carbohydrates: 7.6g | Protein: 8.3g | Fat: 8.1g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 291mg | Fiber: 2.1g | Sugar: 3.9g | Calcium: 47mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

How to make Poori | Crispy Puri Recipe

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Poori is a fried Indian bread make with whole wheat flour. It is one of the staple Indian Breakfast. It is usually served with Potato Masala.

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how to make poori

Poori or Puri is a favorite breakfast in most Indian Households. In my house when I was a kid my mom use to prepare poori all Sunday’s I and my brother use to have it happily. My little one also likes it so much whenever I ask her what you need for dinner or breakfast the first thing she says is poori. I love to hear that from her she pronounces poori in a cute way. The challenge most of us face is how to get puffy and soft pooris.

In this post I have consolidated all the tips and hacks which I know to get soft and puffy pooris so don’t forget to read the Tips

During the initial days of my cooking, I too dint get puff poori’s then I learned the tips and hacks from a few of my friends and a few by browsing. Now that I get puffy poori’s always. Poori and Potato masala (I will share the recipe soon) is the perfect combination. how to make poori is explained with all tips and tricks below.

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Ingredients

Wheat Flour - Use good quality wheat flour for poori. The are perfect.

Salt add a pinch just for taste.

Semolina - We can also make poori without semolina , but poori with semolina stays crisp for a longer time.

Oil - Use any oil as you prefer for deep frying. My personal preference is groundnut oil.

how to make soft poori

How to make Poori

1. In a mixing bowl add whole wheat flour.

In a mixing bowl add whole wheat flour.

2. To this add salt and Sooji / Semolina.

To this add salt and Sooji / Semolina.

3. Add water little by little and knead the dough. For 2 cups of flour we might need ¾ to 1 cup of water.

Add water little by little and knead the dough. For 2 cups of water we might need ¾ to 1 cup of water.

4. Knead to a soft dough.

Knead to a soft dough.

5. Cover with a kitchen towel and let it rest for 30 mins.

Cover with a kitchen towel and let it rest for 30 mins.

6. After 30 mins , add 1 tsp of oil and knead the dough once again for 2 mins.

After 30 mins , add 1 tsp of oil and knead the dough once again for 2 mins.

7. Divide the dough in equal sized balls. Now Roll the dough. Make sure you don’t roll it so thin. Thin pooris will not puff off. Make sure while frying to give enough space for the poori’s to puff while frying. I usually roll the poori by applying little oil. If using flour the oil might get the excess flour spoiling the oil and poori.

Heat a pan with oil for deep frying. Wait till the oil becomes hot and the drop the poori inside the hot oil. Always fry in medium high flame. Cooking in high flame will burn the poori.

Press the poori gently with the backside of the laddle so that they puff up. Flip and cook both sides so that the pooris are cooked. Remove from the oil and drain in paper towel to remove excess oil. Delicious Poor's are now ready to serve. Serve hot with potato masala.

recipe of puri

Tips & Variations

  • The key to get puffed poori’s is to roll the dough not too thin. If it is very thin after frying the pooris will be crispy but not puffy. So roll the dough bit thick in such a way the dough has enough space to puff up.
  • Do not drop the poor’s in oil if the oil is not hot enough. In that case the poori’s will consume lot of oil and become soggy.
  • To check if the oil is hot enough for frying drop a small piece of dough in the oil. If it comes up the oil is hot enough to fry the pooris. If it stays in the bottom the oil is not hot.
  • Adjust the temperature of the stove while frying poori’s Use a medium high flame. If the poori’s change the colour and get deep brown then reduce the flame to medium .
  • Knead the dough very soft to get soft and puff pooris
  • I recommend using oil to roll the pooris instead of flour. So that the excess flour does not get into the oil
  • If you need a proper circular poori’s use a cookie cutter or a Bottle lid to cut the desired shapes
  • The addition of rava/semolina gives a nice crispy texture to the poori's.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

How to make poori
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5 from 2 votes

How to make soft and Puffy Poori

Poori is a fried Indian bread make with whole wheat flour. It is one of the staple Indian Breakfast. It is usually served with Potato Masala.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian
Servings: 12 poori
Calories: 154kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 3 cup Whole Wheat Flour
  • 2 tbsp Sooji / Semolina
  • Salt as needed
  • Water as needed
  • Oil as needed for deep frying

Instructions 

  • In a mixing bowl add whole wheat flour.
  • To this add salt and Sooji / Semolina.
  • Add water little by little and knead the dough. For 2 cups of water we might need ¾ to 1 cup of water.
  • Knead to a soft dough.
  • Cover with a kitchen towel and let it rest for 30 mins.
  • After 30 mins , add 1 tsp of oil and knead the dough once again for 2 mins.
  • Divide the dough in equal sized balls. Now Roll the dough. Make sure you don’t roll it so thin. Thin pooris will not puff off. Make sure while frying to give enough space for the poori’s to puff while frying. I usually roll the poori by applying little oil. If using flour the oil might get the excess flour spoiling the oil and poori.
  • Heat a pan with oil for deep frying. Wait till the oil becomes hot and the drop the poori inside the hot oil. Always fry in medium high flame. Cooking in high flame will burn the poori.
  • Press the poori gently with the backside of the laddle so that they puff up. Flip and cook both sides so that the pooris are cooked. Remove from the oil and drain in paper towel to remove excess oil. Delicious Poor's are now ready to serve.

Video

Notes

  • The key to get puffed poori’s is to roll the dough not too thin. If it is very thin after frying the pooris will be crispy but not puffy. So roll the dough bit thick in such a way the dough has enough space to puff up.
  • Do not drop the poor’s in oil if the oil is not hot enough in that case the poori’s will consume lot of oil.it may also become soggy.
  • To check if the oil is hot enough for frying drop a small piece of dough in the oil .If it comes up the oil is hot enough to fry the pooris. If it stays in the bottom the oil is not hot.
  • Adjust the temperature of the stove while frying poori’s Use a high flame, if the poori’s change the colour then reduce the flame to medium .
  • Always use melted butter or room temperature ghee to knead the dough.
  • Knead the dough very soft to get soft and puff pooris
  • Use less flour to dust while rolling the pooris else the colour of the poori may change.
  • In turn we can also use oil to roll the pooris instead of flour.
  • If you need a proper circular poori’s use a cookie cutter or a Bottle lid to cut the desired shapes
  • The addition of rava gives a nice crispy texture to the poori's.

Nutrition

Serving: 1poori | Calories: 154kcal | Carbohydrates: 17.1g | Protein: 2.4g | Fat: 8.6g | Saturated Fat: 1.2g | Potassium: 25mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 3mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Lemon Tea | How to make Lemon Tea

By Leave a Comment

Lemon tea is usually prepared without milk. If you are on diet or if you are a vegan then Lemon Tea is the tea for you. It is so refreshing.

Lemon Tea

If you are on diet or if you are a vegan then this is the tea for you. I never know a tea without milk can refresh and rejuvenate our body until I tasted this Tea. Believe me, it is really so refreshing. So give a try

If you are a fan of no milk tea and would like to add a lemony kick to your drink and this is the best option.

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Ingredients

Tea Powder - Use any good quality black tea powder. This is basic and gives taste for lemon tea. Also point to note is never use too much or too little. Always use the right proportion for a perfect tea.

Lemon - Lemon juice brings the lemony zest and flavor agent for the perfect lemon tea.

Water - The basic ingredient in any food. Always use the right quantity as needed.

Sweetener - The sweet options in lemon tea are many. We can use sugar, Maple syrup, honey, or Jaggery powder. So use any one as you prefer.

Lemon tea

How to prepare Lemon Tea

Boil the Water

In a saucepan or kettle, add water and bring 2 cups of water to a boil.

Bring water to boil in saucepan

Brew the Tea:

Add the tea leaves / tea powder or tea bags to the boiling water.

Add Tea Powder

Combine everything.

Combine everything and start brewing tea

Let it steep for 3-5 minutes depending on the desired strength as you prefer and then switch off

Let the tea boil for 3 mins and switch off

If using tea bags, remove them after steeping. If using tea leaves, strain the tea into a cup.

switch off brewed tea

Add Lemon:

Squeeze the juice of half a lemon into the brewed tea. Alternatively, you can add lemon slices directly to the tea.

Add lemon juice to tea

Sweeten the Tea:

Add honey or sugar to taste. Stir well until it dissolves. Honey pairs particularly well with lemon, giving a natural sweetness.

Add honey or maple syrup to tea

Serve Lemon Tea

Pour the lemon tea into a cup or mug. If adding lemon slices, place a slice or two in the cup for added flavor.

Add a slice of lemon and serve hot

Hot hot lemon tea is ready for the gloomy evening.

Lemon Tea

Expert Tips

  • You can also add the sugar along with the Tea powder itself.
  • Adjust the sugar level according to your taste.
  • Adding more Tea powder may turn the tea bitter so add it carefully. 
  • Double or triple the serving as needed.

Serving Suggestions

Lemon tea is a perfect evening drink. It goes well with any spicy and crispy accompaniment. Serve hot Lemon Tea with some crispy bread pakora.

Recipe FAQs

What are the benefits of drinking Lemon Tea

It detoxifies the body and promotes digestion. Also, it enhances heart health, so why not take it regularly.

Can i drink Lemon tea everyday?

Of course, The is no harm in having a regular dose daily.

Can lemon tea help you lose weight?

Definitely but the catch is, that sugar must not be added if you are on a weight loss journey.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Lemon tea
Print Recipe Pin Recipe
5 from 1 vote

Lemon Tea

Lemon tea is usually prepared without milk.If you are on diet or if you are a vegan then this is the tea for you.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 28kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 cups Water
  • 1 tbsp Tea Powder
  • 1 tbsp Lemon Juice
  • 2 tbsp Sugar or as needed

Instructions 

Boil the Water:

  • In a saucepan or kettle, add water and bring 2 cups of water to a boil.

Brew the Tea:

  • Add the tea leaves / tea powder or tea bags to the boiling water.
  • Combine everything.
  • Let it steep for 3-5 minutes depending on the desired strength as you prefer and then switch off
  • If using tea bags, remove them after steeping. If using tea leaves, strain the tea into a cup.

Add Lemon:

  • Squeeze the juice of half a lemon into the brewed tea. Alternatively, you can add lemon slices directly to the tea.

Sweeten the Tea:

  • Add honey or sugar to taste. Stir well until it dissolves. Honey pairs particularly well with lemon, giving a natural sweetness.

Serve:

  • Pour the lemon tea into a cup or mug. If adding lemon slices, place a slice or two in the cup for added flavor.

Notes

  • You can also add the sugar along with the Tea powder itself.
  • Adjust the sugar level according to your taste.
  • Adding more Tea powder may turn the tea bitter so add it carefully. 

Nutrition

Calories: 28kcal | Carbohydrates: 5.3g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.4g | Sodium: 13mg | Potassium: 84mg | Fiber: 0.2g | Sugar: 5.1g | Calcium: 7mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.