Sunday, April 29, 2018

Simple Lemon Rice

Lemon rice is so easy to make but it has never been a go to meal for me for some reason. Not because I do not have limes or lemons on hand. I usually do. Anyway on this particular day the lemons that DD2 had forced me to buy for one of her experiments was showing signs of being distressed and that's when it was decided to make lemon rice. Also because it had been a long time since I made lemon rice.

I have one other recipe for lemon rice, this one here to which I add some powdered spices - masala powder just to jazz things up a bit because lemon rice is usually a bit bleh!






A friend at work brought me some lemon rice as a prasad after she had done poojai at home. That lemon rice with its pure taste of just the lemon was something I suddenly craved. So the decision to make this simple lemon rice was made.

Back then as far as I knew lemon rice was one of those things that was made to spice up leftover rice which nobody would touch. But now it is a popular one pot meal that with some potato chips and yogurt is pretty good.



Lemon Rice
Preparation Time: 10 minutes
Cooking Time: 20 minutes

  1. 2 cups of rice (I used ponni par boiled rice)
  2. 2 medium sized lemon juiced
  3. 1/2 cup of chopped red onion or shallots
  4. 8-10 green chilies slit (adjust as per the heat level)
  5. 2 cloves of garlic diced (optional)
  6. hand full of roasted peanuts (skip for nut free)
  7. 2 tsp of turmeric powder
  8. seasonings: cumin seeds 1/4 tsp, mustard seeds 1/2 tsp, channa dal(kadalai paruppu) 1/2 tbsp, urad dal (2 tsp), curry leaves
  9. salt to taste
  10. 2-3 tsp of oil

Method
  1. Set the rice to cook with enough water and make sure it does not get mushy. Add a bit of oil and rice if preferred.
  2. Juice the lemons and set it aside. Also the shake the seeds out of the green chilies if you want, I usually do.
  3. In a wide mouthed pan or kadai add oil, add the channal dal and when it starts to brown add the urad dal, followed by the cumin and mustard seeds. When the mustard starts to pop add the curry leaves.
  4. Add in the onions and green chilies and saute till it starts to brown, add the garlic. Do not let the garlic burn.
  5. Add the turmeric powder and salt and saute for a couple more minutes.
  6. Add the roasted peanuts and saute for a minute.
  7. Turn off the heat and let the onion mixture cool down a bit.
  8. Now fluff up the cooked rice and set aside.
  9. Once the onion mixture is come to room temperature add in the lemon juice, mix it in, add in the rice and gently mix it so all the rice is coated.

A simple but very flavorful lemon rice is ready.

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Wednesday, April 11, 2018

Aval Podi Upma - Spicy Flattened Rice Stir Fry

Breakfast is the most complicated meal in my opinion. You need something that is filling but not too heavy. You need something that is easy and quick to make but not filled with sugar or fat. The reason being, a good breakfast starts off the day on a good footing. I am pretty surprised at people who start the day with no breakfast. Hats off to their stomachs. Mine on the other hand growls and I feel lethargic and unable to carry on with the day. Also low sugar means more moodiness and outbursts. Nobody likes that. Whenever I run into a person who is grumpy and blames it on not having their morning cuppa. I think to myself that coffee is only going to make it worse. All that person needs is a good breakfast.

To know a few quick and easy recipes is a good thing. This upma falls into that category. 20-30 minutes tops. This upma is made with every day pantry items you have on hand. I always have idli podi on hand. If you do not, just use chili powder. I use red aval (poha) which is thicker than the white aval. You can also use the thicker white aval for making this upma to prevent it from becoming soggy.





The only decision that has to be made is for the right kind of flattened rice to be chosen. Make sure you do not buy flattened rice that has had contact with oil. Yes check the ingredients even for buying aval. The quickest way something will go rancid is when it is processed with oil.

Soak the aval (flattened rice) for about 10 minutes or so. Get the onions and green chilies chopped.
In a wide mouthed pan, add oil and the seasonings followed by the onions and green chilies. Saute till onions are translucent.
Add in the peanuts if using. Add in the soaked flattened rice.
Add the idli podi or red chili powder, sugar and the sesame oil. Mix everything together and turn off heat in 3-4 minutes.

That is easy isn't? Give it a try.



Aval Podi Upma
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
  1. 2 cups of flattened rice / aval /poha
  2. 1/4 cup of chopped red onions or shallots
  3. 5-6 green chilies chopped
  4. 2 tbsp idli podi or 1/2 tbsp red chili powder
  5. 1/2 tbsp sugar
  6. 1/4 cup roasted peanuts (skip for nut free)
  7. seasonings: cumin seeds, mustard seeds, split white lentils(ulundham paruppu/ urad dal), curry leaves
  8. 1 tbsp sesame oil (or any oil)
  9. 1/2 lemon (optional)
  10. Salt to taste

Method
  1. Take the flattened rice in a sauce pan. Completely immerse in water. After a minute pour it through a colander and let it sit for 10 minutes while you get the rest of the ingredients together.
  2. In a wide mouthed pan, heat 2 tsp of oil. Add in the white lentils and let it start turning color, add in the cumin and mustard seeds. When mustard starts to pop add in the curry leaves, onions and green chilies.
  3. Saute the onions till they turn translucent.
  4. Add in the peanuts, the soaked aval, salt, idli podi, sugar and the rest of the oil and mix well. Turn off the heat in 3-4 minutes.
  5. If using red chili powder, squeeze in the lemon juice for sure and optional if using idli podi.


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Monday, April 9, 2018

Kulfi Frozen Nut Delight (Indian Ice Cream with Mixed Nuts)

I am sick of this winter weather. It is April and I as I sit looking out the window I am seeing flurries! When will this cold go away really? April is colder than February ever was. The thing is in February you are resigned to deal with winter but in April when you want to start packing up your winter clothes, old man winter is throwing a tantrum and just won't leave. Well my protest is to post this frozen kulfi nut delight!

Kulfi, that Indian of ice creams (with origins in Persia?) lends itself to a lot of variations. Kulfi is made with thickened milk, addition of a small quantity of powdered nuts, cardamom and sugar like this Almond-Pista Kulfi.

Made a slight variation to this and decided to add milk and nuts in equal quantities. The result was a frozen pudding like nutty texture that was enjoyed more than kulfi itself. Heat the milk and condensed milk and add in the powdered nuts and freeze for till it sets.





Here is the delicious process in pictures. At each stage you just want to grab a cup of it, find a quiet spot and savor! I persisted till the end and the results were of course delicious.

Heat the milk in heavy bottomed pan. Take the cardamom and sugar in a coffee grinder and make a smooth powder.
Once the milk reduces to almost half add the powdered cardamom powder to the milk.
Coarsely powder the nuts and set aside.
Pour in the condensed milk and let it cook for another 10 or so minutes.Once the milk is reduced add the powdered nuts.
Mix in the nut powder, turn off the heat and transfer to a container to freeze.



Kulfi Frozen Nut Delight
Preparation Time: 45 minutes
Freezing Time: 4-8 hours
Ingredients
  1. 1 1/2 cups of full fat or 2% milk
  2. 14 oz can of condensed milk
  3. 1 tsp cardamom seeds + 1/2 tbsp sugar
  4. 1 1/2 cup of powdered nuts (roasted almond + pistachio)

Method
  1. In a wide mouthed thick bottomed pan, set the milk to heat.
  2. Take the cardamom seeds and sugar in a grinder and make a smooth powder.
  3. Coarsely powder the roasted nuts and set aside.
  4. Let the milk continue to reduce till it thickens nicely and reduces to about 1/2 the original volume. Takes about 20-25 minutes with constant stirring.
  5. Add in the powdered cardamom powder and mix well.
  6. To this add the condensed milk and continue to cook for another 10 -15 minutes.
  7. Now add and mix the powdered nuts. Turn off the heat.
  8. Let the mixture cool and pour into a container to freeze. Freeze for at least 4 hours or overnight.


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