Lemon Rice and A Click

Rice is a staple diet of South India and there are many varieties of dishes made out of it. Lemon rice,it plays an important part of South Indian meal . Their feasts are not complete without this particular dish, its a must for all ocassions. Its so simple to cook and very yummy to eat. And one more good thing about it that, you can have it on its own.

This Refreshing lemony rice tastes great when served hot or cold.

Ingredients:

Cooked rice 1 cup
Lemon juice 2 tbsp
Salt to taste

For Tempering :

Oil/ghee 2 tbsp
Musturd seeds 1 tsp
Asafoetida 2 3 pinches
Groundnuts and cashewnuts 4 tbsp
Red chillies 4 5 nos
Green chillies (chopped) 3-4 nos
Turmeric pwd 1 tsp
Fresh curry leaves (a must)

Method:

Heat 1 tbsp of oil in a pan. Add the seeds and let them splutter.
Add asafoetida,nuts and fry till golden brown.
Add the red and green chillies. Add turmeric,saute.
Add the curry leaves and saute.
Turn off heat. Let it cool.

To the cooked rice, add the lime juice and salt to taste.
Add the tempering and mix it lightly.
Serve warm or cold ,goes well with South Indian spice dishes like chicken curry, potatoes curry.

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Click the event:

This click is for Bri.

Bri , a fellow blogger, was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR. CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri.Yellow is the colour of hope.The entries can be viewed HERE. The fundraiser will extend until July 15, 2008. The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.

There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site. Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

Posted by Neha 2 comments

Labels: event, Rice, South indian

Instant rava dosa

Instant rava dosa, or u can also call them Semolina Crepes, are a perfect for a quick n easy breakfast. Even though ,as myself couldn't get them so crispy in the initial attempts, they are still yum to eat. with practice we get quite crispy semolina pancakes. I 'll upload new snaps soon(this one is initial one)
Ingredients:

Sooji/ Rava/ Semolina - 1 Cup
Rice Flour 1 Cup
Maida 1/2 Cup
Yogurt / Dahi 1/2 Cup
Green Chillies 4-5
2 tbsp Coriander chopped finely
Curry Leaves chopped finely
Cumin seeds 1 tsp
Onion 1 chopped finely
Coconut shreaded(optional)
Cashews chopped (optional)
Black pepper crushed 10-15
Salt to taste
Buttermilk or water (6 cups approx.)
Oil

Method:

Mix sooji, rice flour ,maida and yogurt . Add buttermilk as required. Keep this batter aside for 2 hrs.
At the time of making dosa add rest all the ingredients.
Add more water, the texture should be like butter milk only (very thin and watery)not like normal dosas.
When the non stick is hot, then just pour the batter with big spoon .DON'T put a big lump in middle n spread it outside, as we do for normal dosa's, instead do it from out and then pour inside ,filling the gaps.


Drizzle some oil on the sides of dosa. Cook in a medium flame, for abt 3 minutes,and then increase flame to high, cook for another, abt a minute,till desired crispiness is achived. Turn and cook on other side too.

It do takes some practice to get right dosas..
Serve hot with instant groundnut chutney..

Note:
If you don't have time, no need to set aside, mix all ingredients and make the dosa.
This is my entree for dosa mela

Posted by Neha 3 comments

Labels: breakfast n brunch, semolina, South indian

Masala dosa

Ingredients:

1 cup plain rice.
1 cup parboiled rice.
1/2 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

For masala:

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Method:

Dosa:

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

Masala:

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

Chutney spread:

1/2 cup grated coconut
4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.

Posted by Neha 1 comments

Labels: Rice, South indian

Idli

Ingredients:

idli rava 1 packet(4 small katoris) (/ thai rice 4 small katori)
urad dal 2 small katori
curd 2 tbsp

Method:

Soak dal for 5 6 hrs, grind into fine paste,
wash rava with water 2 3 times
mix both together with salt n 2 tbsp curd keep in a container covered overnight,(it swells almost to double)
without disturbing the batter, put in idli moulds n cook for 10 15 min, check with knief.
serve with sambar n coconut chutney

Posted by Neha 1 comments

Labels: breakfast n brunch, Rice, South indian

Rava Idli with Sagoo

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Rava Idli with Sagoo
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Ingredients :

For rava idli:

2 1/2 cups medium semolina
2-3 stalks curry leaves finely chopped
1 tsp. mustard seeds
1 tsp. urad dal
1/2 tsp. channa dal
8-10 cashews broken into pieces
4 tbsp. oil
1 tsp. soda bicarb
2 tsp. salt
2-3 tbsp. coriander leaves finely chopped
1 tbsp. finely grated fresh coconut
2 cups fresh curds

For sagoo:

2 large onions chopped medium
2 potatoes peeled, chopped and boiled
2-3 green chillies
2 tbsp. coriander leaves
1 tbsp. curry leaves finely chopped
1 tsp. sugar
1/2 tsp. turmeric powder
1 tsp. lemon juice
1 tbsp. fresh grated coconut
1/2 tsp. each ginger & garlic grated
1/2 tsp. each mustard & cumin seeds
1 tbsp. cashew bits

Method for idlis:

Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown. Remove from fire, keep aside. Take semolina in a large plate or pan. Make a well in the centre. Pour remaining oil here, add all other ingredients, except coconut, curds and coriander. Pour also seasoning of seeds and cashews. Mix gently with hands till mixture is well blended. The mixture should have enough oil to show on your fingers after mixing. If too dry add some more. Keep aside till required. 10 minutes before serving:Beat curds lightly, add rava mixture, coriander and coconut and mix gently. Keep aside for 5-7 minutes. If too dry add some more curds. DO NOT make the mixture too thin, and DO NOT beat too vigorously. When spooned into the moulds, it should hold with spreading fast. Steam in an idli cooker for 5-7 minutes. Check by inserting a skewer or matchstick It should come out clean.

For sagoo:

Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water. Keep aside Heat oil in a heavy pan, add cashew, dals, and fry for a minute. Add seeds, asafoetida and allow to splutter. Add garlic & ginger Add onions, stir fry till pink and tender. Add ground paste, potatoes and 2 cups water. Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick. Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir. Simmer further 2 minutes. Remove from fire. Serve hot with rava idlis and chutney.

.Makes:15-17 ildis, 4-5 servings of sagoo

Shelf life: dry rava mixture may be stored at room temperature for a week in refrigerator for a month. Make sure curry leaves are wiped dry before adding. Sagoo, fresh or refrigerated 1 day. Potatoes may be boiled ahead of time.

Posted by Neha 1 comments

Labels: breakfast n brunch, potato, semolina, South indian