Thursday, September 16, 2010

Lemon Rice

Lemon rice is very easy to prepare. But the proportion of lime juice to salt has to be perfect for great tasting rice. I prefer using lime instead of lemon.

Serves 2

Basmathi Rice - 3/4 cup uncooked
Juice from 2 small limes
Coriander leaves - To garnish
Curry leaves - a few
Frozen Peas - 1 tsp(optional)

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urud Dal - 1 tsp
Cashews or Peanuts - 1 tsp
Raisins - 1 tsp(optional)
Green Chilli - 1
Hing - a pinch
Turmeric powder - 1/4 tsp

Rinse and drain basmathi rice. Cook in 1 1/2 cups of water. Set aside.
Heat oil in a wide pan.
Add mustard seeds, urud dal, cashews and raisins. Allow mustard seeds to splutter and cashews to turn light golden brown. Add peas, green chilli, hing and turmeric powder. Saute for 10 seconds.
Turn off the heat.
Add lime juice and salt to the seasoning.
Now gently mix rice without smashing it.
Garnish with coriander leaves and curry leaves.
Serve with pappad or avial.