Saturday, March 5, 2011

Lemon Rice with Vegetables

If you’re bored of regular rice and curry meal, this variation is a must try. Lemon is a staple in my kitchen. Lemon flavored rice with vegetables is a good way of taking less carb’s and more healthy vegetables. Just this rice and your choice of pickles or chutney is a complete meal. I usually have this with Ruchi South Indian pickle and low fat yogurt.

Serves 2-3
100g Ponni / Basmati/ Samba Rice washed
100g Frozen mix vegetables, thawed
1 lemon juice
1 tsp of each mustard and fennel seeds
2 tbsp vegetable oil
4 dry red chili chopped
1 large potato diced
1 tbsp yellow split peas
1 tsp turmeric powder
1 onion diced
Few curry leaves
Salt to taste


Wash rice and add to rice cooker with water. Water has to be 2  times of  rice amount(Example 2 cups of water for 1 cup of rice, for Basmati it has to be 1 ½ times)

Heat oil in a large pan, add mustard, fennel seeds, yellow split peas, curry leaves and dry red chilies. Sauté for 2 minutes.

Add onion, diced potatoes, turmeric powder and salt stir well, close the lid, cook in low heat till potatoes are soft.

Separately place thawed frozen vegetables in hot water for a minute, drain them and set aside.

When rice is cooked, sprinkle lime juice, mix well using wooden spoon and let it dry.

Add rice and  mix vegetables to large pan, mix well. Serve with pickle or chutney.

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