Time for an easy rice dish. More complex ones will show up from time to time.
My daughter loves lemon rice. And this was very common picnic and travel food in my family when we were growing up in India. It is easy to make and doesn't require refrigeration. Pack with a banana leaf and newspaper and a piece of string and take it with you. Lemon rice at school, on train journeys, at the beach and on family picnics.That pungent lemon, hing turmeric aroma ; I can smell it now as I think of it. The banana leaf would add a wonderful flavor. Never had nuts in it though...:-0
Cook 1 cup white and 1 cup brown rice together in your usual method with a pinch of hing, 1/2 tsp salt and 1/4 tsp turmeric. In a saute pan, heat 1/2 sesame and 1/2 canola oil and splutter mustard seeds and urad dal. Add 1 tbsp chana dal rinsed and dried on a paper towel. 1 dry chilli and 1/4 cup of dry roasted peanuts or pine nuts or add a few cashew pieces for richness of taste. 2 or 3 green chillies slit down the middle and another 1/2 tsp turmeric and 1/4 tsp hing. Add a few curry leave and 12 grape tomatoes. stir till tomato skin split. Turn off the heat and add the rice and stir till evenly blended. Add juice of 1 to 1/2 limes or lemon to taste. Serve with a garnish of cilantro and a yoghurt patchadi from an earlier recipe or potato chips (if your waistline can take it) And mango pickles.
My daughter loves lemon rice. And this was very common picnic and travel food in my family when we were growing up in India. It is easy to make and doesn't require refrigeration. Pack with a banana leaf and newspaper and a piece of string and take it with you. Lemon rice at school, on train journeys, at the beach and on family picnics.That pungent lemon, hing turmeric aroma ; I can smell it now as I think of it. The banana leaf would add a wonderful flavor. Never had nuts in it though...:-0
Cook 1 cup white and 1 cup brown rice together in your usual method with a pinch of hing, 1/2 tsp salt and 1/4 tsp turmeric. In a saute pan, heat 1/2 sesame and 1/2 canola oil and splutter mustard seeds and urad dal. Add 1 tbsp chana dal rinsed and dried on a paper towel. 1 dry chilli and 1/4 cup of dry roasted peanuts or pine nuts or add a few cashew pieces for richness of taste. 2 or 3 green chillies slit down the middle and another 1/2 tsp turmeric and 1/4 tsp hing. Add a few curry leave and 12 grape tomatoes. stir till tomato skin split. Turn off the heat and add the rice and stir till evenly blended. Add juice of 1 to 1/2 limes or lemon to taste. Serve with a garnish of cilantro and a yoghurt patchadi from an earlier recipe or potato chips (if your waistline can take it) And mango pickles.
