Lemon Rice & Coconut Rice.

LEMON RICE

Ingredients

• Raw rice - 1cup

• Lemon - 1 large

• Green chillies - 2

• Curry leaves - a few

• Bengal Gram dal - 1 tea spoon

• Mustard - 1 tea spoon

• Urad dal - 1 tea spoon

• Turmeric powder - 1/2 tea spoon

• Red Chilli - 1 (optional)

• oil - a table spoon

• Asafoetida - a pinch

• Cashew nuts - 5 nos ( cut into pieces)

• Salt -to taste

Method

1. Pressure cook rice with 2 cups of water. Each grain should be separate.

2. Heat oil in a kadai, add mustard, when it splutters add the bengal gram dal, urad dal, red chillies . Fry till golden and add turmeric after a while.

3. Add green chillies and curry leaves, fry for a moment and put off the flame.

4. Squeeze lemon and take its juice.

5. *Take rice in a shallow bowl, add, salt, asafoetida, and pour the lemon juice. Add the seasoning from the kadai.

Coconut rice

Ingredients

• Raw rice - 1cup

• Bengal gram dal - 1 tea spoon

• Mustard - 1 tea spoon

• Urad dal - 1 tea spoon

• Red chillies - 1 (optional)

• Cashew nuts- 5 nos (cut into pieces)

• Green chillies - 2

• Salt -to taste

• Asafoetida - a pinch

• Grated coconut - 1 cup tightly packed

• Curry leaves -1 twig

• Ghee- 1 table spoon+1 teaspoon for mixing

Method

1. Pressure cook rice adding 2 cups water.The rice grains should be separate.

2. Heat ghee in a kadai, add mustard, after it splutters add bengal gram dal, urad dal, red chillies. Add cashews after a while and fry till golden.

3. Add green chillies, curry leaves and coconut. Stir continously on a medium flame till the coconut turns slightly golden in colour.

4. Transfer the rice into a shallow bowl, Allow to cool a little, add 1 teaspoon ghee. This helps to separate the rice grains.

5. Add the coconut mixture, mix lightly with out mashing the rice.

6. Transfer to a serving bowl .Serve with papad and vadaam.

Cashews fry faster than the dals so add after a while. If you are not comfortable fry them separately.