Lemon Rice

Another www.spicehouse.com recipe that looks amazing!

Ingredients

• 2 cups Basmati rice
• 5 Tablespoons lemon juice
• 2 teaspoons mustard seeds
• 2 teaspoons Urad daal
• 2 teaspoons Chana daal
• 2 – 3 whole dried red chiles
• 1/2 teaspoon turmeric powder
• pinch asafoetida
• 1/2 cup unsalted roasted peanuts
• 10 – 12 curry leaves
• 1 Tablespoon grated unsweetened coconut
• salt, to taste
• 2 Tablespoons vegetable oil

Preparation Instructions

Wash rice well before cooking. Then take rice with 3 3/4 cups water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice. Once the rice is cooked, keep it aside.

Heat oil in a deep frying pan or a kadai.

Add asafoetida, dried red chillies cut into two, urad dal and chana dal. Cook until dals change colour to light brown. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more

Next add turmeric powder and stir well. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break.

Garnish with grated coconut and serve hot.

Mustard Greens, Nepalese-style

Between 2000 and 2001, I spent about five months in Nepal. For four weeks I trekked the Anapurna circuit and then turned inward to basecamp. I also did a 10-day trek in northern Nepal. When I was in Tibet, I visited basecamp on the North Face of the Mt. Everest. Everywhere in Nepal (outside of the Western eateries in Kathmandu Valley), the main food is dhal bhat (yellow lentils) accompanied by rice, spicy pickles, and some sort of spicy greens (if in season). After trekking all day, it was about the best food I”ve ever eaten. I’m hoping this recipe will help bring back some of those memories.

Ingredients ■3 tablespoons peanut or mustard oil (olive oil has too low a smoking point for this recipe) ■1 pound mustard greens, cleaned and coarsely chopped ■1 teaspoon crushed red pepper, or to taste ■1 tablespoon ground cumin ■1 teaspoon ground turmeric 

 Preparation Instructions:

 Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes. Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving.

Recipe courtesy of www.thespicehouse.com. The best spice shop I’ve ever been to!