” When life gives you lemons, don’t make lemonade rather make lemon rice” – Deepika
Learn this quick and easy lemon rice recipe that has a punchy, zesty flavor. I love to eat it with pickle or yogurt. A secret tip to make this lemon rice is to make sure you use fresh lemons and add enough mustard seeds.
- A big Smile
- 1 cup cooked rice or leftover rice
- 1 tsp mustard seeds, oil
- 10-12 curry leaves
- 1/2 cup peanuts roasted
- 1/2 cup chana dal and urad dal roasted (optional)
- 1/2 inch piece ginger roasted
- Spices – turmeric, asafoetida, salt (as per your taste)
- Juice of 2 lemons (as per your taste)
- 1-2 green chilies
Follow the below steps
- Heat oil on the pan, add urad dal, chana dal , peanuts (you can roast dal prior, i like to roast them together). After 1-2 mins, add mustard seeds, curry leaves, ginger, green chillies, asafoetida and salt.
- Add cooked rice or leftover rice and mix everything well.
- Turn off the stove and let it cool for a min or so, and then add the lemon juice.
Before you eat, you can say “Anna Daata Sukhi Bhava” in your mind. This small prayer means that all the people who were responsible for this meal be happy. i.e. the person who cooked, who got the groceries, the farmer, etc.
I use Coconut Green Chutney pretty much with everything. My favorite dishes with which I use are sandwiches, idli, Dosa, Upma, etc. It is easy to make and delicious to taste.
Takes less than 5 minutes to make it.
- A big smile
- 1 cup Coconut Grated (i use frozen coconut available in Indian stores)
- 2 tbsp Roasted Chana Daal
- 2-3 Green Chilies
- 1/2 inch Ginger Chopped
- 1/2 cup Fresh Coriander
- 1 tbsp Vegetable oil
- 1/2 tsp Mustard Seeds
- 4-5 Curry Leaves
- 1-2 slice of bread
- 1 tbsp Urad Daal
- Blend coconut, chana dal, green chilies, ginger, coriander, bread in a blender to make a smooth paste.
- Use very little water to blend the chutney.
- Temper it using oil, mustard seeds, curry leaves, and urad dal.
- Pour the tempering over the chutney and then mix well
- Mix the tempering with the chutney.
The reason why I have used bread is to bring it to a good consistency. But you can make it without bread too,
Many people like to make the chutney in batches and store it for months. But in my experience, any chutney that uses coconut cannot be stored for a long time as it starts tasting very unpleasant. I always make a fresh batch of chutney that lasts for 4-5 servings.
Hope you enjoy it.
Another variation of Dosa, ie healthy, vegan, gluten-free, yummy and nutritious.
Ingredients needed –
- A big Smile
- 2 cups green moong beans and white rice soaked overnight (For 2 cups of moong dal add 1/4 cup of rice so very minimal.
- 1/2 inch Ginger ch, green chilies, salt as required, 1/4 cup chopped coriander leaves
Follow the below steps –
- Soak the moong beans and rice overnight in enough water
- Add ginger, green chilies, coriander, salt, chaat masala and grind them all in a grinder jar. Consistency should be like dosa batter.
- On a flat pan or griddle, spread little ghee or oil, pour the dosa batter with a spatula.
- Flip and cook both sides until it is crisp. (You can also add onions, tomatoes and make it like pesarattu uttapam)