Saturday, May 12, 2012


#LemonRice :
I live in germany and am studying masters here. So I hardly have time to cook 3 times a day. So the trick is to cook once in a day and make a dish that stays fresh for a long time or can be reused...
so when I have rice left over I make lemon rice and u wont realize that it is made from leftovers...

lemon rice


Cooked Rice - 2 cups
mustard - 1 tsp
ground nuts - 2 tbsp
channa dhal - 2 tsp
urad dal - 2 tsp
chillies - 6-7 ( finely chopped )
curry leaves - 15-20
Fresh corriander - 2 tbsp
salt -to taste
asefotida - 1/2 tsp
lemon juice - 3-5 tbsp
turmeric powder - 1/4th tsp
Jeera powder    - 1/4 tsp
coriander powder - 1/2 Tsp
Red chilly powder - 3/4 tsp [ adjust ]
oil (any) - 2 tbsp


heat oil in  a large frying pan. Once hot add mustard, after it crackles add urad dhal, channa dhal and ground nuts. Also add the asefotida and once the dhals start turning golden brown add curry leaves , coriander leaves and green chillis.  After chillis are fried add turmeric powder, jeera powder, red chilly powder and salt. Then reduce the flame to SIM and add around 3 tbsp of lemon juice.Immediately add the cooked rice.  Mix everything and let the rice get hot and absorb the oil and lemon juice. Check the taste and add some more salt and lemon juice if required.
Transfer into a serving bowl.
Lemon rice is ready to eat. Goes best with potato fry or chips..