LEMON RICE - SOUTH INDIAN RICE WITH LEMON AND PEANUTS
Steps:
- Rinse the rice under water until the water runs clear. We want to be able to remove as much residual starch as possible.Boil the 2 cups of water and add the rice in when it comes to a rolling boil.
- Add the salt and the turmeric, stir once or twice.
- Reduce heat to low, cover the pot and cook the rice for 18 to 20 min.
- Once the rice is cooked, fluff it with a fork and keep it aside.
- Heat another saucepan or skillet. Add oil and then add the peanuts and cashews.
- Saute until golden brown and crunchy. Remove with a slotted spoon and keep aside.
- In the same oil, add the mustard seeds and wait for them to crackle.
- Add the curry leaves, green chilis and the dried red chili powder. Saute until the curry leaves turn dark green.
- Add in two table spoons of water to reduce the temperature of the pan and then add the lemon juice, rice and the nuts.
- Stir carefully to mix, making sure the rice grains do not break.
- Switch off the heat and garnish with chopped cilantro.
LEMON RICE WITH PEANUTS
Categories Nut Rice Side Vegetarian Peanut Spice Legume Winter Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
- Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.
SOUTHERN INDIAN LEMON RICE WITH PEANUTS
A very common, but delicious, rice dish from southern India. This doesn't take long to make, just make sure that you have all of your ingredients measured out before you start.
Provided by Andtototoo
Categories Rice
Time 10m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
- Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
- Add the rice and stir until until well combined.
- Add the lemon juice and salt and mix well.
- Stir in the peanuts.
- Garnish with the cilantro.
Nutrition Facts : Calories 559.6, Fat 21.9, SaturatedFat 2.9, Sodium 114.4, Carbohydrate 79.7, Fiber 3.7, Sugar 1.6, Protein 11.1
TANGY LEMON RICE WITH PEANUTS
One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt.
Provided by Anu_N
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
- When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
- Saute for about 2 minutes.
- Then add cooked rice and salt and saute for another 5 minutes.
- Remove from flame, add lemon juice and mix well.
- Garnish with chopped corriander and serve!
- Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.
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