Lemon Rice Recipe :
( For 2 times )
*Ingredients* :
1. *Rice* - 1 glass full ( put in vessel, wash once and rinse and soak in water for 5 mins if raw rice, for 1/2 hr if Ponni boiled rice.
2. *Lemon* - 1, (cut into 2, deseed it, squeeze the juice and keep it aside. Do not Squeeze too much. You can turn the half lemon- skin inside & pulp out and take out juice
3. *Red chilly* - 2 or 3
4. Olive Oil or any cooking oil- 3 spoons ( little more)
5. *Mustard seeds* / kadugu urad dhall, Channa shall mixture for seasoning - 1/4 or 1/2 spoon.
6. *Turmeric powder* - 1/4 spoon or even lesser.
7. *Peanuts* - 1spoon if desirable & available.
8. *Curry leaves* - 6 , if available.
9. *Parsley leaves* - little washed, cut in small
Pieces.
10. *Salt* - near to 1spoon.
Preparation method :
1. Cook rice in vessel inside cooker. 3whistles and 5mins in simmer. Then put off fire and keep aside . Wait for gas to release.
2. In a pan, put on stove. Once hot, add oil about 3spoons, then add mustard seeds - urad dhall .once mustard seed splutters , add 3 red chillies, broken into 2or 3pieces in oil.
3. Add washed curry leaves .
4. Add 1 pinch hing.
( For 2 times )
*Ingredients* :
1. *Rice* - 1 glass full ( put in vessel, wash once and rinse and soak in water for 5 mins if raw rice, for 1/2 hr if Ponni boiled rice.
2. *Lemon* - 1, (cut into 2, deseed it, squeeze the juice and keep it aside. Do not Squeeze too much. You can turn the half lemon- skin inside & pulp out and take out juice
3. *Red chilly* - 2 or 3
4. Olive Oil or any cooking oil- 3 spoons ( little more)
5. *Mustard seeds* / kadugu urad dhall, Channa shall mixture for seasoning - 1/4 or 1/2 spoon.
6. *Turmeric powder* - 1/4 spoon or even lesser.
7. *Peanuts* - 1spoon if desirable & available.
8. *Curry leaves* - 6 , if available.
9. *Parsley leaves* - little washed, cut in small
Pieces.
10. *Salt* - near to 1spoon.
Preparation method :
1. Cook rice in vessel inside cooker. 3whistles and 5mins in simmer. Then put off fire and keep aside . Wait for gas to release.
2. In a pan, put on stove. Once hot, add oil about 3spoons, then add mustard seeds - urad dhall .once mustard seed splutters , add 3 red chillies, broken into 2or 3pieces in oil.
3. Add washed curry leaves .
4. Add 1 pinch hing.
( If gooseberry is available, you can grate and add it, at this point of time and saute for a min.)
5.Add turmeric powder.
6. Put off fire.
7. Add lemon juice and salt for taste.
8.Once gas released, remove weight and take out rice and put inside the pan , where we have done seasoning.
9. Spread the rice with spatula. Allow few secs to let the vapor out.
10. Mix well with the
Handle of spatula, so that rice does not get smashed.
11. Check for salt and add if needed more.
12. Garnish with parsley leaves, washed and cut.
Side dish :
coconut chutney or beet root / carrot / beans Palya or poriyal , or Curd / yoghurt .
5.Add turmeric powder.
6. Put off fire.
7. Add lemon juice and salt for taste.
8.Once gas released, remove weight and take out rice and put inside the pan , where we have done seasoning.
9. Spread the rice with spatula. Allow few secs to let the vapor out.
10. Mix well with the
Handle of spatula, so that rice does not get smashed.
11. Check for salt and add if needed more.
12. Garnish with parsley leaves, washed and cut.
Side dish :
coconut chutney or beet root / carrot / beans Palya or poriyal , or Curd / yoghurt .
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