Skip to main content

Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans


After couple of months break,I am participating in Blogging Marathon.Entering the 3rd week of the blogging marathon 77th edition with picnic hamper theme.

For day 1,I am sharing an evergreen lemon rice with a twist.When it comes to packing some rice dishes for travel or picnic,my option would be lemon rice.As the preparation is very easy and my kids like lemon rice,I prefer to carry it for lunch.

But today's version is different one with veggies and legumes.Here I used carrot and black eye beans.As the rice has veggies and legumes there is no need of any special accompaniment for this rice.Off to the recipe..........



                                                                    
                                                            
                                    Lemon Rice  /Lemon rice Version -2

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 25 minutes
   Serves 3(generously)


   
  Ingredients

  
Ingredient
Quantity
Cooked rice(basmathi or sonamasoori)
2.5-3 cups
Black eye beans(cooked)
1/2 cup
Carrot(finely chopped)
1/4 cup
Coconut/Thengai(grated)
2-3 tbs
Curry leaves/karivepillai
a sprig
Coriander leavesas needed
Lemon juice2-3 tbs
Green chilly(finely chopped)2-3
Shallot/chinna vengayam(finely chopped)4-5
Turmeric powder/manjal podi1/4 tsp
Salt1 tsp
Oil1.5 tbs


  For the tempering


Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalaparuppu
2 tsp 
Cashews/mundiri(broken)
2 tbs
Red chilly/varamilagai(broken)
2 
Asafoetida/perungayam
a pinch
  
  Method 
  • Take the cooked rice in a plate and separate the grain and add in a tsp of oil.
  • Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add the cashews and asafoetida,fry it for a 30 seconds.Add in the red chilly,green chilly and curry leaves.
  • Add in the chopped onion and saute it for 30 seconds.Then goes in the chopped carrot and saute it for a minute or two.Add in the grated coconut,turmeric powder and salt,mix it for a minute.
  • At this stage add in the cooked black eye beans and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and mix it well.
  • Add in the cooked rice and mix it well till everything blends well.Add in the chopped coriander leaves.
  • Serve it with pickle or chips




  • The amount of lemon can be altered depending on the sourness of the lemon.
  • Roasted peanuts can also be added along with cashews.
  • Instead of black eye beans.chickpeas or mung beans can also be added.

Enjoy...................................



I am sharing an evergreen lemon rice with a twist Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more