Lemon Rice with Carrot Raita

soniaabrol — Sat, 17 Apr 2010 06:07:50 +0000

Lemon Rice

This is yet another favorite dish that I make when I have leftover rice on hand and (as usual) I am in a hurry to put together a delicious yet healthy meal. This version of Lemon Rice is based on traditional South Indian flavors although I am not sure if I always follow the tradition religiously and do try different variations now and then.

Carrot Raita

I usually serve this rice with ‘Carrot Raita’ – Yogurt based condiment that is used as a side or sometimes a dip as well. There are numerous types of ‘raitas’ that you can make using different combinations of fruits, vegetables and spices. Natural sweetness of carrots beautifully compliments the tangy lemony rice and adds the much needed fiber and vitamins to complete the meal.

Lemon Rice

You need:

1 tbsp Chana Dal (split Chickpeas)

Urad, Moong and Chana Dal

I tbsp Urad Dal (White Lentils)
I tbsp Moong Dhuli Dal (Yellow Split Mung or Moong Lentils)
3-4 tbsp raw peanuts
2-3 dried red chilies
10-12 curry leaves (Kadhi or Kari Patta)
1 tsp black Mustard seeds (I used the reddish variety this time)
1/2 cup Lemon juice
1 tbsp sugar
couple of pinches Asafoetida(hing) powder
2-3 tbsp Canola oil (or any other cooking oil)
salt to taste – 1 tsp or more
6 cups cooked rice – preferably cold
1/2 tsp turmeric powder
2-3 tbsp fresh chopped cilantro leaves (optional)

1. Wash the Chana, Urad and Moong dal and soak in water for about 10 minutes.

2.Heat oil in a wide pot/wok/karahi. Add Asafoetida (hing) powder and after couple of seconds add mustard seeds. Let the seeds splutter, add whole red chilies, curry leaves and raw peanuts.

Lemon Rice-Roast Dal and Peanuts

3. When peanuts are almost roasted, add Chana, Urad and Moong dal and cook until they are nicely brown and fragrant.
4. Add turmeric, salt, lemon juice and sugar and quickly stir in the cold rice. Mix well till rice are heated through and are ‘lemony yellow’ in color.
5. Add chopped cilantro leaves and mix well. Serve hot!

Lemon Rice-stir in rice

You can make these rice with following variations:

1. Add onions after seeds/dal is roasted. Cook until browned and continue with rest of the recipe
2. Add cubed boiled potatoes and peas after seeds/dal is roasted. Cook until browned and continue with rest of the recipe

Carrot Raita

You need:
1 cup yogurt
1 cup milk (low fat/2% is fine)
1/2 cup water
1.5 tbsp sugar
1.5 tbsp MDH Chunky Chat Masala
1 cup grated carrots
2-3 tbsp Chopped Cilantro leaves
1/4 tsp rock salt (kala namak)-optional

1. Grate carrots using medium or small side of the grater
2. Mix Yogurt, milk and water in a bowl until nicely blended.
3. Add rest of the ingredients and mix well.
4. Adjust water and seasonings. I prefer it neither to thick and nor too runny.

Carrot Raita

Lemon Rice with Carrot Raita is a post from: Chef

Quick Veggie Upma (South Indian savory breakfast)

soniaabrol — Sun, 08 Nov 2009 23:35:00 +0000

Quick Veggie Upma (South Indian savory breakfast)

1 cup veggies of your choice – carrots, peas potatoes, broccoli,corn
1/2 cup pasta sauce
1 cup roasted cream of wheat or MTR Idli mix (available at Indian stores)
salt to taste
dash of cooking oil
2 cups water

Heat oil in a wide bottom and deep pan. Add pasta sauce and veggies and let the veggies cook in low heat (covering the pan helps). Add water and let it boil. Slowly add the cream of wheat/Idli mix to the boiling water and stir briskly. The mixture will thicken and become sticky when done.

This is not a traditional recipe as pasta sauce is never used in Indian food. I add it for my son to give it ‘ketchup’ like flavor and add nutrition (since ketchup is not very nutritional)

Quick Veggie Upma (South Indian savory breakfast) is a post from: Chef

Chef In Making » south indian

Lemon Rice with Carrot Raita

Quick Veggie Upma (South Indian savory breakfast)