But the thing that really set this machine apart was its use of induction heating, which provides a precise, even heat source that warms the whole pot rather than just the bottom. The nonstick inner pot was the heaviest of any we tested, and the markings inside that indicated how much water to add for various types of rice were the easiest to see (the markers are white, which contrasts well with the dark pot). This Zojirushi rice cooker has a generous 5.5-cup capacity (uncooked). You can find the recipe here on my pudina rice post.The best rice cooker: Zojirushi 5.5-Cup Induction Rice Cooker (NP-HCC10) Sometimes I make lemon mint rice where some chopped mint leaves are added. Again every home follows their own recipe. Also many people use only urad dal for this version. A handful of coriander leaves are added towards the end. Karnataka style chitranna has some chopped onions sautéed in the pan along with tempering ingredients. But if you fry them on a low heat, they will still turn rock hard. So you can add anywhere from 2 to 4 tbsps water or as needed.Īlternately you can soak the chana dal and urad dal in little hot water for 15 mins. If you fry the dal longer on a low heat, they turn rock hard and need more water. This instantly softens them yet keeping them slightly crunchy. Soften Lentils: To soften lentils (dal), I pour some water to the tempering. Also some amount of nutrients in the lemon juice are diminished. Lemon Juice over hot rice: Avoid adding lemon juice to the hot rice or to the hot tempering as it alters the flavor completely. Fry the green chilies separately in the same pan later after the tempering. Green Chilies: If you have young kids at home, skip the green chilies and make the tempering with red chilies as they are lesser in heat or skip the chili totally. Shake off the basket in the kitchen sink. Later cool them and rub gently to remove the skin. Air fry at 165 C or 330 F for 5 mins, stirring every 2 mins so they get roasted evenly. Roast peanuts in air fryer: You can also air fry the peanuts instead of doing it on the stove top. However you may skip them if you don’t prefer the crunchy lentils. Lentils: Urad dal and chana dal are used in lemon rice as they add crunch and aroma to the dish. You can also use precooked rice for this recipe. The rice has to be less starchy as the cooked grains have to be separate & grainy without being sticky or mushy. Rice: Most commonly short grain rice is used to make this recipe. I personally like the large variety of lemons as they are really flavorful. Lemons: To make a good refreshing lemon rice always use fresh lemons. Olive oil doesn’t really go well in Indian foods but lemon rice is an exception. I like to add a dash of extra virgin olive oil or avocado oil towards the end. If you do not have them just replace with some cashew nuts.Ĭooking oil: Lemon rice can be made with any cooking oil like peanut oil, sesame oil or sunflower oil. Nuts: Traditionally peanuts are used to add crunch to the dish. However if curry leaves are not available in your part of the world just skip them & use some coriander leaves – cilantro. These are the 3 ingredients that are key to making the dish. Tempering ingredients: The addition of fresh ginger, curry leaves & green chilies totally elevate the flavor of the lemon rice. During festivals & occasions we serve it with some fried snacks like Masala vada, papad or Pakora. However many people love it with Curd (Indian yogurt), Pickle, Chutney, salad or kosambari. You don’t need anything on the side with this lemon rice since it tastes good on its own. In no time you will get to enjoy a bowl of fresh home-cooked food. Mix both of them with some freshly squeezed lemon juice. All you need is to cook the rice and make the tempering. If you are a newbie & love to cook for yourself then this is one of the best South Indian recipes to begin with. Lemon Rice has a delicate flavor of fresh lemon juice and a nutty aroma of the tempered ingredients like lentils, peanuts, spices and herbs. It is a comfort food for many and is most commonly eaten for a meal. It is made by mixing precooked short grain rice with a tempering of mustard seeds, chana dal, green chilies, dried red chilies, fresh ginger and curry leaves. Lemon Rice is a staple in many South Indian homes.
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