Indian rice

Lemon Rice

| Rekha Vengalil
A popular South Indian rice specialty where the rice is flavored with lemon juice, turmeric and tempered with few spices and peanuts. 
 
This fresh citrus flavored rice is one of the most loved dish at home. Infact this is a favorite of my mom too; one the first dish she learned to make after she moved to Bangalore from Kerala. So a lot of fond memories attached.

You need –

  • Basmati Rice – 1 cup
  • water – 2 cups
  • Turmeric powder – 1/2 teaspoon
  • Lemon juice – 1 tablespoon
  • Peanuts – 1/4 cup
  • Mustard seeds – 1/2 teaspoon
  • Urad dal – 1 teaspoon
  • Green chilli – 1, slit
  • Curry leaves – 1 twig
  • Asafoetida  – a pinch
  • Dried chili – 1
  • Salt to taste
  • Oil – 2 tablespoon
  • Water – 2 cups
 

How to –

Wash the rice and soak for 15 minutes. Drain the water completely off.

In a pan, bring the water turmeric and salt to rolling boil and add the rice. Cook till done. Once the rice is cooked. Keep it uncovered for a few minutes before you use a fork to fluff up the rice slowly. Set aside.

Heat oil in pan, Add the mustard seeds. when they start to pop, add the add the dried chili, urad dal, Asafoetida, curry leaves, Green chili and peanuts. Cook till the peanuts are slightly browned, stirring  constantly.

Pour this over the rice along with lemon juice and mix well. Check for seasoning and adjust accordingly.

Serve hot with you favorite chutney or pickle.

 

Coconut milk rice

| Rekha Vengalil
This is one of my favorite rice dishes. It’s actually been one since a child. I first had this at my then neighbor’s house in Bangalore.  Ever since I have fallen in love with this rice dish and mom or I have never been able recreate that taste like the Aunt in the neighbor did. Yet here’s something very close though.
 

 

I don’t know for some reason I have never made this ever since I started to blog. Well better late than never; here I am with rice dish that is so moist, delicious, full of wonderful flavors of the whole spices and moreish!

You will need –

  • Basmati rice – 1 cup
  • Coconut milk – 1 cup (I used the store brought)
  • Water – 1 cups
  • Onion – 1 small, thinly sliced
  • Garlic paste – 1 teaspoon
  • Ginger paste – 1 teaspoon
  • Green Chili – 1 slit length wise
  • Fennel seeds – ½ teaspoon
  • Cardamom – 2
  • Cinnamon – 1 small stick
  • Clove – 1
  • Bay leaf – 1
  • Ghee/ clarified butter – 1 tablespoon or as required
 
How to –
 
Wash the rice and soak for 15 minutes. 
Heat the pan and add the Ghee. Once the ghee is heated, tip in the spices (Fennel seeds, cardamom, cinnamon, clove and bay leaf) and fry till the raw spell is gone.

Add the onions, chili and ginger-garlic paste. Fry till the onion turns pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook. Once done add the rice in and fry till the rice doesn’t stick to each other ensuring the rice not turning brown.
Add the coconut milk, water and salt to taste. Cover and cook till done.

 

Note – once the rice is cooked. Keep it uncovered for a few minutes before you use a fork to fluff up the rice slowly.