INGREDIENTS
2 Ways Rice
Lemon Rice
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Rice - 200 grams
Oil - 2 teaspoons
Mustard seeds - 1/4 teaspoon
Soaked split black gram - 1 teaspoon
Soaked split bengal gram - 1 teaspoon
Dry red chili - 2
Cumin - 1/4 teaspoon
Curry leaves - 10 - 15
Cashews - 6
Peanuts - 2 tablespoons
Ginger - 1 tablespoon
Lemon zest - 1 1/2 teaspoons
Green chili - 1 tablespoon
Salt - 1 teaspoon
Granulated sugar - 1 teaspoon
Turmeric - 1 teaspoon
Coriander - 1 tablespoon
Lime juice - 1 tablespoon
PREPARATION
1. Add 1 litre water in a pan, bring to a boil. Add 200 grams washed rice into the boiling water and stir. Cook for 15 - 20 minutes. Remove it from the heat.
2. Heat 2 teaspoons oil in a heavy skillet, add 1/4 teaspoon mustard seeds, 1 teaspoon soaked split black gram, 1 teaspoon soaked split bengal gram, 2 dry red chili, 1/4 teaspoon cumin, 10 - 15 curry leaves, 6 cashews and 2 tablespoons peanuts. Roast till the cashew nuts are golden and the dals are slightly brown.
3. Add 1 tablespoon ginger, 1 1/2 teaspoons lemon zest, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon sugar and saute for 30 seconds. Add 1 teaspoon turmeric and mix well to combine.
4. Add in the cooked rice and mix well. Switch off the gas. Add 1 tablespoon coriander, 1 tablespoon lime juice and mix well.
5. Serve immediately.
Jaggery Rice
Servings - 1 - 2
INGREDIENTS
Jaggery - 60 grams
Water - 180 milliliters
Rice - 100 grams
Water - 200 milliliters
Oil - 1 teaspoon
Cardamom - 2
Cloves - 2
Bay leaf - 1/2
Raisin - 1 teaspoon
Roasted peanuts - 1/2 teaspoon