Recipe of Lemon Rice (South Indian)

Lemon Rice

Ingredients :

Rice 1 cup

Oil 2 tbsp.

Mustard Seeds 1 tsp.

Urad Daal 1 tsp.

Chana Daal 1 tsp.

Cashews handful

Raisins handful

Turmeric pinch

mixed vegetables. 1 cup

Lemon 1

Method :

1. Cook rice.
2. Heat oil and add all other ingredients except for the lemon. Fry as appropriate.
3. Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.

Preparation of famous Dal Makhani

Dal Makhani

Ingredients :

1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
 

For seasoning:

1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method :

Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
 

Set aside.

In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Preparation of famous Aloo Palak

Aloo Palak

Ingredients :

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

Method :

Put the washed spinach in a pan, add very little water (just a sprinkle) and a 

pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, 

or hold under running 

water in a colander.

Put in a mixie, add green chilli 

and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

Just before  serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes

Spicy Food