The one my friend from India made have surrounded by it alot of rice, a few pale lentils, some tiny round things (maybe mustard seed?), jalepeno liquid, lime liquid and it be soooooo devout. Any suggestions or variation?
Thanks
Answers:
Lemon Rice
Serves 3
Preperation Time 25 Minutes
Contents
Rice
Ingredients
1 1/2 cups of rice
Salt to drink
2 tblspns of oil/ghee
A pinch of asafoetida
2 dried red chillies
1 tblspn of split black gram (urad dal)
1 tblspn of split gram (chana dal)
1/2 tspn of fenugreek seed (methi seeds)
1/2 cup of peanuts
1/2 tspn of mustard seed (optional)
10-12 of curry leaves
3 tblspns of lemon liquid
1/2 tspn of turmeric powder
1 tblspn of grated fresh coconut (optional)
Recipe
Pick, rinse out and soak rice for almost thirty minutes. Drain and after boil surrounded by plenty of boiling salted hose until almost done. Drain and hang on to aside.
Heat oil/ghee contained by a shallow tub or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seed. Cook until dals tuning colour to standard lamp brown.
Add peanuts and mustard seed. Let mustard seed crackle, next affix curry leaves. Mix turmeric powder contained by this. Stir fry for partly a minute. Add cooked rice, brackish and lemon liquid.
Garnish beside grated coconut.
You can use roasted or fried peanuts for this recipe.
Other Answers:
Rice Recipes from India
Lemon Rice
From my Simple Rice Authentic Recipe Collection
This dish make a appetizing principal breakfast time or center banquet. Serve beside sauteed vegetables and onion-tomato salad and lentil soup.
This recipe is effortless to build, and high-speed to prepare.
Ingredients - Serves 2-3
1 cup (7oz/200g) rice
8 cashew nuts or peanuts
1/8 t turmeric powder
3 t grease
1 green chilli, finely chopped
1/4 t mustard seed
1/2 t Fenugreek seed
1 t. Channa dal
10 curry leaves
1 t. Fresh grated coconut
brackish to tang
liquid of 1 lime
Preparation
*Wash the rice two or three times surrounded by fresh hose down. Then soak for 30 minutes.
*Meanwhile, soak the cashew nuts within 1 cup dampen for lately 15 minutes.
*Bring river equal to 1 1/4 times the volume of rice to the boil contained by a pot. When boiling tag on the rice, turmeric powder and 1/4 teaspoon saline. The rice should be cooked surrounded by 8-8 minutes, when adjectives the fluid should be rapt. Turn past its sell-by date the steam, remove the rice and spread surrounded by a flat dish or container to cool and dry. Leave for 30 minutes.
*In a wok or frying jar, grill the grease. Fry the chilies for 1 minute, next include the mustard seed and fenugreek seed and channa dal, drained cashew nuts and curry leaves and fry for 30 second. Add the lemon or lime liquid. Add the cooked rice and stir resourcefully but thinly near a flat spatula so as not to pulp the rice.
*Garnish next to coconut. The rice is very soon in position to serve
This intermingle is not for this recipe,that join is contained by the sources division. This lnk is from another recipe for Lemmon Rice, it also have pretty photos beside it.
http://www.nandyala.org/mahanandi/archives/2005/10/07/chitrannamlemon-rice (this one have the Jalepenos)
I hope any help!
Source(s):
http://www.ricegourmet.com/recipe_india.htm