LEMON RICE

Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.

Ingredients:

• 2 cups cooked Basmati rice (or leftover rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 3-4 curry leaves
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 1/2 cup peanuts (roasted and unsalted)
• 1 tsp turmeric powder
• Juice of 2 lemons
• Salt to taste

Preparation:

• Gently roast and then coarsely powder the coriander seeds. Keep aside.
• Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.
• Add the lemon juice and mix well.
• Add the rice, roasted coriander powder and salt to taste and mix thoroughly.
• Serve with a Raita and Poppadums.

Rice Sevai

This is a very simple, easy and  very quick dish to prepare. It makes an excellent choice for potlucks. Vegetables can be added to one's hearts content. Made this over the weekend for brunch. For today's recipe I used soy beans and corn

Ingredients

• 2 cups of rice sevai
• Hot boiled water to soak rice sevai
• 1 cup of mixed vegetables ( beans, peas, soy beans, corn)
• 1 red onion cut finely
• 1 potato peel and cubed
• 2 tbsp ginger
• 1 green chili cut finely
• handful of cashew nuts
• 10 curry leaves
• 1 tbsp Jeera
• 1 tbsp urad dal
• 1 tbsp mustard seeds
• 1 tbsp haldi
• Juice of 1 big lemon

Method

1. Boil water and when boiled add this to rice sevai and keep it closed for 2 minutes.make sure rice sevai is completely covered with boiling water
2. In a large pan take a tbsp of oil when hot add jeera,urad, mustard seeds, green chillies, cashew nuts, onion, potato and all frozen vegetables
3. Add haldi and salt and mix well
4. Add a little bit of water to cook potatoes
5. Drain sevai and remove all excess water
6. Add this to the vegetable mixture and toss well
7. Remove from flame and add lemon juice
8. Add coriander and mix well

Serve hot with sambar and coconut chutney. This is very light and does not make you feel stuffed.

Cucumber Kosambari

Ingredients:

Cucumber- 1 (finely chopped)

Moong dal-1 1/2 tbsp(soaked for 30 mins)
Green chillies- 2
Corriander leaves- few
Coconut- 2 tbsp(grated)
Salt- as reqd
Lemon juice- (optional)

Procedure: 

Mix all the ingredients and season with mustard seeds, hing and curry leaves.  -  Yes, that's it ! :) Easy peasy , na?

Carrot Kosambari

Ingredients:

Carrots-2 ( finely grated)

Moong dal-1 1/2 tbsp(soaked for 30 mins)

Green chillies- 2

Corriander leaves- few

Coconut- 2 tbsp(grated)

Salt- as reqd

Lemon juice- (optional)

Method:

Mix all the ingredients and season with mustard seeds, hing and curry leaves.