Nimmakaya Annam ~ Lemon Rice

Ingredients:

1 cup raw rice, cook rice with each grain separate

8-10 curry leaves

juice of 3 lemons (approx 6-7 tbsps) adjust

3-4 tbsps roasted peanuts

salt to taste

Tempering/Poppu/Tadka:

1 tbsp oil

1/2 tsp mustard seeds

1 1/2 tsps urad dal/minappa pappu/split gram dal

1 tbsp channa dal/senaga pappu/bengal gram

2 dry chillis, tear and de-seed

pinch of hing

1/2 tsp grated ginger

2 green chillis, slit

1/4 tsp haldi/turmeric pwd/pasupu

Method of preparation:

Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.

Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.

Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Serve with any curry of your choice, yogurt and appadam.

Simple & Quick Egg Roast

I usually never run out of eggs and spices. When racing against time a last minute recipe is this quick egg roast. Quickest egg roast you can think of, provided you have boiled and peeled eggs on hand.

Halve 2 boiled eggs. Drizzle 2 tsps oil in a pan, add a pinch of turmeric pwd, pinch of methi pwd, pinch of cumin pwd, pinch of coriander pwd, 1/4 tsp red chilli pwd and salt to taste. Place the halved boiled eggs, cut-side down, cook on low flame for 3 mts. Turn over and cook for another mt. Turn off heat. Serve warm.

Play around with the spices of your choice. Pepper pwd, garam masala pwd and kasuri methi also go well with this roast.