Lemon Rice With Crunch Capsicum

Continuing on my next blog in the “Tradition with Fusion Series”,a recipe I learned from my mother-in-law, where I saw her combine tradition with fusion in her cooking.

I am presenting a fast to cook, good to eat recipe which can be extended to a kid’s lunch box too.

Its nearing the end of the summer holiday’s and there might be some of us you would still be looking at a nice getaway for a couple of days. It really becomes very essential that we plan every minute detail while packing for a holiday.

It also becomes essential that we plan for what food we carry for our kids to eat too.  In the below I am listing, “Lemon Rice with Crunch Capsicum” , a food which can stay afresh for longer periods of time and yet when eaten is extremely delicious.

Lemon Rice with Crunch Capsicum tastes best when it is consumed after 4 to 5 hours. The tang from the lemon and the oil blended with the spices & the crunchy nuts adds taste to the dish. Furthermore the chopped ginger & curry leaves enhance the flavour of the yellow lemony rice.

Let's get started in making Lemon rice with crunch capsicum. 

Cuisine: Main Course 

Preparation time: 10 minutes

Cooking time: 15 minutes 

 

Ingredients:

Cooked rice:  2 cups

Lemons: 2

Til Oil(Sesame):4 tsp

Roasted peanuts: Small Cup

Cashewnuts:  6 Pods

Curry leaves:  One cup

Turmeric powder: 1/2 tsp

Salt: As per taste. 

Hing (Asafoetida):  1 tsp

Urad dal(Split Black Gram): 1 tsp

Chana dal(Chen Pulses):1 tsp

Capsicum-1

Preparation Method:

Heat pan, add Til oil(Sesame) once oil is hot add mustard seeds, once it's sparkle then add urad dal, Chana dal to it.

Always allow mustard seeds to sparkle otherwise it will cause stomach problem the benefit from the seeds are achieved only after its sparkled completely. 

Add Chana dal first always once it's little roasted then the urad dal because urad takes little time to roast. I now add ginger, chopped green chillies, turmeric, salt, hing, curry leaves and fry more.

Add already dry roasted peanuts at this stage you can directly add peanuts here however peanuts take more time to get roasted as the other spices already roasted now adding raw peanuts at this stage and Continuous roasting will turn the other deals and spices to get burnt so I usually avoid this way and add roasted peanuts only. 

We can now add cubed capsicum sorte a little and add lemon juice at this stage. 

Always remember to add salt before adding lemon juice otherwise the dish would taste a slightly bitter. 

I don't over cook the capsicum in order to maintain its nutritional value as well crunchiness. 

Add cooked cooled rice to this gravy and mix it well.

Top it with fried cashews and serve it with just papas or any fry's like aloo, yam or raw banana. 

Today I am serving this dish with Potato/Aloo fry.