Wednesday, February 27, 2008

Lemon Rice

I learned this rice from my roommate. As she was making this rice, I thought it is more or less similar to my mom's "fodnicha bhat" - tempered rice. And then she generously squeezed in fresh lemon juice. What a totally different taste and flavor , a lemon can add.

So here's the recipe.

Lemon Rice
2 cups cooked rice
1 tbsp raw peanuts
Salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1 tsp urad daal
1 tsp chana daal
7-9 curry leaves
1-2 dry red chilies

1 lemon
1 tbsp chopped cilantro/coriander leaves

1. Let the cooked rice cool down.
2. Heat oil. Add all the ingredients for tempering.
3. As the mustard seeds start spluttering, add peanuts. Saute for 5 minutes. Add cooked rice.
4. Add salt. Let the rice be coated with all the tempered oil. Cook for 5-7 minutes.
5. Stir in freshly squeezed lemon juice.
6. Garnish with chopped cilantro.

This post is my contribution to Jihva:Lime/Lemon at The Spice Cafe by Coffee.
Jihva series is started by
Indira of Mahanandi.


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