Lemon Rice | Rice | Medley-Of-Flavours

Lemon rice is a South-Indian dish served as breakfast. It is made of cooked rice, tempering of mustard seeds,chopped green chilies,peanuts and some freshly squeezed lemon juice. It can also be served as during lunch. 

Ingredients:

1. 1/2 Cup rice
2. 9-10 Green chilies
3. 1 & 1/4 Cup Water
4. Salt
5. 1 tbsp Oil
6. 1/2 tsp Mustard seeds
7. 1 tsp Chana dal
8. 1 tsp Urad dal
9. 1/4 cup Peanuts
10. Curry leaves
11. Coriander leaves
12. Lemon

Preperation:

• Take rice in a bowl and wash it with water twice.
• Take washed rice in a pressure cooker and add water to it.
• Pressure cook the rice till cooked or for 2 to 3 whistles.

For Tempering:

• In a kadhai heat oil.
• Add Mustard seeds to the oil and let them pop.
• Add curry leaves, Chana dal and urad dal and peanuts.
• Let the dal turn golden brown
• And roast the peanuts.
• Keep it aside and let it cool down.

How to make Lemon rice:

• Add cooked rice to the tempering.
• Add salt to taste and mix well.
• Add coriander leaves and lemon juice.
• Mix everything well.
• Garnish it with more chopped coriander leaves and serve. 

Preparation time: 20 mins
Cooking time: 10 mins
Servings: 2

Check other Lunch recipes:

• Potato rice

• Garlic Rice

• Curd rice

Moong dal kheer recipe | How to make moong dal kheer

Ingredients:

1. 1/4 cup Moong dal
2. 1 n 1/2 cup water
3. 1 cup milk
4. 1/2 cup sugar
5. 1/2 tsp Cardamom powder
6. 2 tbsp coconut
7. 1 tsp Khus khus
8. 1 tbsp Ghee (optional)

Preparation:

• Wash moong dal with water twice, drain the water.
• In a mixer jar, take coconut, khus khus, sugar and grind them. 

How to make Moong dal kheer:

• In a pressure cooker, take washed moong dal and 1 cup water.
• Pressure cook till 4-5 whistles.
• Let pressure release completely.
• In a pan, boil 1/2 cup water,coconut,sugar & khus khus mixture and pressure cooked dal.
• Add cardamom powder and mix well.
• Finally, add milk and let it boil.
• Add some ghee if you like.
• Serve hot.

Preparation time: 10 min

Cooking time: 35 min

Servings: 4

Pesarattu recipe | How to make pesarattu | Medley-Of-Flavours

Pesarattu is a famous Andhra cuisine, similar to dosa. Unlike dosa this does not contain urad dal in it. Instead it is made of green moong. This tastes great when served with Ginger chutney and Upma.

Ingredients:

1. 1 Cup Green moong 
2. 1/2 cup rice
3. 2 tbsp Channa dal
4. Salt
5. Oil
6. 1 tsp rice flour

Preparation:

• Soak green moong, rice, chana dal in water overnight.
• In a mixer jar take the soaked ingredients.
• Grind it into a fine paste by adding water  as required.
• Check the consistency of batter in the image below.

Making pesarattu:

• Take the batter in a bowl.
• Add salt to taste and rice flour to it and mix well.
• Heat a non-stick pan or dosa tawa.
• Pour a ladle of dosa batter on to the pan.
• Spread the batter using a ladle in circular motion to make dosa.
• Spread some oil on pesarattu and let it cook on medium flame.
• Spread ginger chutney on dosa.
• Spread some upma on top of pesarattu if you like.
• Fold it to half and pesarattu is ready to serve.

Notes:

• If you are using an Iron or aluminium tawa, first spread some oil on tawa before spreading the batter.
• Remaining batter can be kept in refrigerator for 3 days.

Check other Breakfast recipes:

• Coconut rice

• Sabudana Upma

• Bisi Bele Bath

Ginger Chutney recipe | How to make Ginger Chutney | Medley-Of-Flavours

Ginger chutney also known a Allam pachadi, is usually served along with Pesarattu. This chutney also tastes well when served with Idly Or Dosa.

Ingredients:

1. 1 dry coconut
2. 1 tbsp Jaggery
3. 2 strips Tamarind
4. 4 Red chilies
5. 3 wrinkled red chilli
6. 2 inch ginger
7. 1 tbsp oil

Preparation:

• Grate a dry coconut, using a grater.
• Peel off the skin of ginger.

How to make Ginger chutney:

• In a pan, heat some oil.
• Fry ginger in hot oil for a while, let it cool down.
• In  a mixer jar, add grated coconut, ginger.
• Add jaggery, tamarind, red chilies and grind them.
• Add water and salt to taste and blend again.
• Ginger chutney is ready to serve.

Preparation Time: 20 min

Cooking time: 2 min

Check out other chutney recipes:

• Onion chutney

• Pudina/Mint chutney

• Coconut Coriander Chutney

Curd Rice recipe | How to make curd rice | Medley-Of-Flavours

Curd rice is a South-Indian dish served in South-Indian thali's. It is made of cooked rice,fresh curd and full fat milk to add the creaminess to the dish. It can also be served as during lunch on hot summer days. 

Ingredients:

1. 1 Cup cooked rice
2. 3/4 Cup Milk
3. 3 tbsp Curd
4. 2 Green chilies
5. Salt
6. 1 tbsp Oil
7. 1/2 tsp Mustard seeds
8. 1 tsp Chana dal
9. 1 tsp Urad dal
10. Curry leaves
11. Coriander leaves
12. Pomegranate

For Tempering:

• In a tadka pan heat oil.
• Add Mustard seeds to the oil and let them pop.
• Add curry leaves, Chana dal and urad dal.
• Let the dal turn golden brown
• Keep it aside and let it cool down.

How to make curd rice:

• In a bowl, take cooked rice.
• Add milk, curd and salt to taste and mix well.
• Finely chop green chilies and coriander leaves.
• Add chopped chilies,coriander leaves,tempering and pomegranate to the rice.
• Mix everything well.
• Garnish it with more pomegranate and serve. 

Check other Lunch recipes:

• Potato rice

• Garlic Rice