Breakfast · Leftovers · Rice

Lemon Rice

Rice is a staple food in mysore locally and you will find nth number of dishes with it. As it is cooked mostly everyday leftovers is always there and with different temperings and different masala, you can dish up rice in a completely new avatar.

Lemon rice is a very simple dish which taste awesome with a minimum use of ingredients…….this dish comes into hubby’s fav list and is a quick fix solution for leftover rice.

Lemon Rice

Ingredients

2 cups cooked rice

1 tbsp oil

1 tbsp groundnuts

1/2 tbsp chana dal

1/2 tbsp urad dal

1 tsp rai

2 green chillies

5 curry leaves

1/4 tsp haldi

Juice of 1 lemon

salt to taste

coriander leaves

Method

Heat oil in a pan, add groundnuts, chana dal and urad dal, when they turn slightly brown in color add rai, chillies and curry leaves.

Take it off the pan and add juice of 1 lemon and mix.

Add cooked rice and salt to taste and give a mix nicely.i

Keep it on heat again and keep mixing lightly for a min till the rice is hot

Garnish with coriander leaves.

Note

 If you are preparing rice for this, dont make the rice mushy, each grains have to be separate.

U can follow the tempering method till the addition of lemon juice and add it hot rice and then mix when the the rice is cooled.

Usually lemon is added after adding rice but i like to add the juice to hot oil and then proceed.

Enjoy Cooking!

Breakfast · Jain · Leftovers · Rice

Rice Pancakes

Breakfast and Dinners are the most thought about dish for me, i have to keep racking my brain to bring something different to the table every day. Lunch is not a problem coz i usally prepare a full meal of roti-Subzi-rice & dal or curds.

So i am always on a lookout for new quick easy and  light recipes. Once while searching for Jain recipes for my neighbor i saw these pancake recipe and made a note to myself to prepare this. It is a very simple and a easy preparation and a great way to use up leftover rice.

Rice Pancakes

Method

Cooked Rice 2 cups

Gram Flour 1/2 cups

Wholewheat flour 1 cup

3 cups slightly sour buttermilk

1/4 tsp haldi

2 g.chillies finely chopped

Coriander leaves

salt

1 tsp sugar

oil

Method

Mix rice and curds and mash the rice slightly with a laddle. Add both the flours, haldi, g.chillies, coriander leaves, salt and sugar and mix nicely.

Rest the batter for 10-15 mins. The batter is quiet thick,like a bit thicker than the dosa batter. Add little water if required.

Heat a dosa pan and spread a small laddle of the batter to prepare a small pancake.

I usually prepare 2 pancakes at a time.

Spread some oil on the corners and cook on one side on a medium flame.

Flip over and cook the other side as well.

Serve hot with coconut chutney or mint chutney.