Lemon Rice

Ingredients:
2 cups of rice
1 cup chick peas
1 Sq inch ginger grated
3-4 fresh green chillies chopped
10-12 of curry leaves
3-tblspns of oil
3- tblspns cahew nuts
½ cup of peanuts
1 tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds (optional)
4 tblspns of fresh lemon juice or 2 tblspoons juice concentrate
Salt to taste

Method:
Cook rice in a pressure cooker.
Cook the chickpeas separately in a cooker or in boiling water until little tender.
Season - Heat oil in a pan. Add cumin, mustard seeds, urad dal, chana dal. When mustard seeds start to splutter add peanuts and cashewnuts. Let fry for 1-2 min. When the nuts start to turn golden brown add boiled chick peas. Add grated ginger and green chilles. Let stand 1 min and turn off the flame.
Add to the rice -turmeric, seasoning mix, lemon juice, salt to taste and mix well
Serve
Serves: 4

Tips:
Makes a quick and easy meal with precooked left over rice
Serve with papad or plain yoghurt

Khichdi/ Moong dal rice

Ingredients
2 cups Rice
1 cup pesara pappu (Moong daal)
5 cups water
1 cup carrots
½ cup peas
1 potato – diced
1 tomato – diced
2 green pepper – chopped
½ cup green beans
1 tbsp grated ginger
2 tbsp oil
1 tsp cumin
8-10 curry leaves
½ tsp turmeric
1 tsp ghee

Method:
In a pressure cooker or large bowl heat oil, add the cumin seeds and turmeric, when seeds start to splutter add the grated ginger curry leaves and green pepper. Add all the vegetables and sautee for a couple of min. (Add carrots, potatoes, beans, peas and tomatoes in the order). Add the prewashed rice, moong daal and water. Adjust the water as per mode of cooking (if making in pressure cooker it may take less water as against cooking in a pan). Close the lid and cook until done. Add a ghee and mix well before serving.
Serve with raita or chutney of choice. Makes about 4-6 servings.

Tips: Makes a one pot, quick and complete meal rich in protein.

Pulihora/ Tamarind Rice

Ingredients:
3 cups of rice
1 cup chick peas
Tamarind (3 lemon sized balls)—juice extracted by soaking in hot water
1 Sq inch ginger grated
3-4 fresh green pepper thinly sliced
10-12 of curry leaves Salt to taste
Seasoning:
3-tblspns of oil
3- tblspns cahew nuts
1 tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds (optional)
A pinch of Hing

Method:
Precook rice in a pressure cooker. Cook the chickpeas separately in a cooker or in boiling water until little tender. Season - Heat oil in a pan. Add all seasoning ingredients. When mustard seeds start to splutter add cashew nuts, and curry leaves. Let fry for 1-2 min. When the nuts start to turn golden brown add boiled chick peas. Add grated ginger and green pepper. Add the tamarind juice and salt and cook until it thickens and starts to leave the edges. Add to the rice -turmeric, tamarind mix, and mix well. Adjust the salt if necessary
Serve with plain yoghurt or papad.
Serves 6