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My post today is a classic combo of a south Indian lunch recipe. Lemon Rice and Potato Fry. There cannot be anyone who wouldn't love this combo. Back in my school days my face would light up on seeing this in my lunchbox and I would be a happy person after a typical busy day at school. My friends wouldn't mind digging in to pick up a spoon of this tasty mix.
Ingredients:
Serves - 2
Basmati Rice - 1 cup
Lime/Lemon - juice from one - preferably fresh
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Chana dhal - 1 tsp
Curry leaves - a few
Cilantro/Coriander leaves - handful
Turmeric powder - 1/4 tsp
Green chilli - 1 or 2 - slit
Salt - to taste
Method:
Cook the rice and spread on a plate to cool. Heat oil in a kadai and splutter the mustard seeds. Add the urad dhal and chana dhal and fry for a min followed by the curry leaves and green chillis. Add the turmeric powder and salt. Remove from heat and add the lemon juice. Add the cooked cooled rice and mix well with a wooden spoon or fork. Check for salt and add more if required and mix. Serve with Spicy Potato Fry.
Notes: Make sure the rice is cooled completely before it is added to the kadai. Freshly squeezed lemon juice is the most preferred for preparing this rice.
Potato Fry
Ingredients:
Potato - 2 - medium sized
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Onion - chopped - 1/2 cup
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Curry Powder / Karimasala powder - 1 tsp or to taste
Method:
Boil the potatoes. Peel and break into little chunks and set aside. Heat oil in a non-stick kadai and splutter the mustard seeds, urad and chana dhals. Add the chopped onions and fry until they start to brown. Add the ginger garlic paste and fry for a couple of minutes. Add the curry powder and salt. Now throw in the potatoes and mix until the masala is well coated in them. Continue to mix in medium heat until it forms a thin crust.
Sending this lovely combo to Healthy Diet - Lunchbox recipes event by Priya; South Indian Cooking event by Anu; and to Healthy Bite event.
Serves - 2
Basmati Rice - 1 cup
Lime/Lemon - juice from one - preferably fresh
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Chana dhal - 1 tsp
Curry leaves - a few
Cilantro/Coriander leaves - handful
Turmeric powder - 1/4 tsp
Green chilli - 1 or 2 - slit
Salt - to taste
Cook the rice and spread on a plate to cool. Heat oil in a kadai and splutter the mustard seeds. Add the urad dhal and chana dhal and fry for a min followed by the curry leaves and green chillis. Add the turmeric powder and salt. Remove from heat and add the lemon juice. Add the cooked cooled rice and mix well with a wooden spoon or fork. Check for salt and add more if required and mix. Serve with Spicy Potato Fry.
Notes: Make sure the rice is cooled completely before it is added to the kadai. Freshly squeezed lemon juice is the most preferred for preparing this rice.
Potato Fry
Ingredients:
Potato - 2 - medium sized
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Onion - chopped - 1/2 cup
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Curry Powder / Karimasala powder - 1 tsp or to taste
Method:
Boil the potatoes. Peel and break into little chunks and set aside. Heat oil in a non-stick kadai and splutter the mustard seeds, urad and chana dhals. Add the chopped onions and fry until they start to brown. Add the ginger garlic paste and fry for a couple of minutes. Add the curry powder and salt. Now throw in the potatoes and mix until the masala is well coated in them. Continue to mix in medium heat until it forms a thin crust.
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