Skip to main content

Blog Picks : Lemon Rice



Our next blog pick and my last night's dinner was courtesy Bhags' Crazy Curry. I dig the simple, yet good looking food she creates. And I dig good lemon rice anywhere, so this was an easy recipe to bookmark.

I had to make one adjustment to her original recipe because Bhags, like good Indian cooks anywhere, assumed that lemon rice needs onions. No, it doesn't, but she realized it only after she had posted the recipe. I dutifully excluded those, and the rest of the recipe was simplicity itself.

Boil 1/2 cup long grain rice (basmati for me) until done. Spread in a plate and mix in juice of one lemon. Heat oil in a pan. Add a few curry leaves and 1/2 tsp each of mustard seeds and cumin seeds. Once they splutter, add a tbsp each of chana dal and urad dal, let them fry for a couple of minutes and throw in a tbsp of cashewnuts. Add a pinch of turmeric for color, now add the rice and mix to coat and color everything yellow. Add 1/4 tsp salt (or more if you like) and cook for another minute or so.

Okay - here's a confession. I forgot the salt! Yes, and I only realized it once I'd clicked my pictures and sat down to eat dinner. So what I did was heat up a tbsp of water, added salt to it and then mixed in the rice. Let it cook for a minute and it was as good as new. Lemon Rice seems to be a tough recipe to mess up.

Comments

notyet100 said…
LOOKS SO LEMONY,..ND YUMMY...
Rachel said…
A fav of mine..Give me this and potato stir fry..and I'm in heaven!
bha said…
The bowl looks so perfect, can i dive my spoon in it to steal a scoop please..........:)

Thanks for trying the recipe
Sangeeth said…
hey i made lemon rice recently!!!it sure is one of my fav and delicious and easy to make....you can go on and on about this rice...loved ur bowl....
Srivalli said…
hahah..thats really funny!..well it wasn't obvious to us from the picture that you forgot salt,,heheh..:)..nice pick..I was rofl when bhags said she added onions to lemon rice..thats taking onions little too high..what say?..:)

and since bhags has already commented, I can escape getting beatings..heheh
Anonymous said…
As rachel said the combo is really heaven. One of the easiest and tastiest variety rice.
Kalva said…
Simple elegant dish.. love it
RavishSmile said…
looks lovely, lemony, and perfect ! I agree with Rachel, potato stir fry is the best combo..
Anonymous said…
You are right! It was perfectly lemony.

Rachel/Shriya/RavishSmile : I've always eaten lemon rice on its own or with curd, but potato stir fry sounds like a really interesting combo. Will try it next time

Bhags/Sangeeth : I love the bowl too. Its one of those Chinese sets that have bowls varying in size from a smal, tiny one to a huge soup bowl. Something like the Russian dolls.
Bharti said…
Mast! Looks as good as it can get!

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio