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.
