Lemon Rice

Rice - 1 cup

Gingelly Oil - 4 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Bengal Gram Dhal - 1 tsp

Cashew nut - 1 tbsp.

Peanut - 2 tbsp.

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Turmeric - 1 tsp

Ginger - 1 tsp, grated

Green Chilli - 1, minced (optional)

Lemon - 1, juiced

Salt

Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside.

Heat Gingelly Oil in a large pan.

Temper Mustard, Urad Dhal, Bengal Gram Dhal, Cashew, Peanut, Red Chilli, Asafetida and Curry Leaves.

Add Turmeric powder, Ginger and Green Chillies; give a quick stir.

Reduce heat to low and stir in cooked Rice. Squeeze in Lemon juice and give a good stir. Mix thoroughly without any lumps.

Season the Rice with required Salt and remove from heat.

Hyderabadi Chicken Curry

https://www.youtube.com/watch?v=92HdUJVZgdo

Poha

INGREDIENTS

• 2 cups thick poha, poha is available in different thickness

• 1 cup green peas, I am using frozen

• 2 tbsp oil

• 1 tsp mustard seeds rai

• 3 cardamoms ilachai

• 1/2 tsp turmeric haldi

• 1/4 tsp red chili powder

• 1 green Chile finely chopped

• 1 tsp ginger finely chopped

• 1 tsp salt

• 1 tsp sugar

• 1 tsp lemon juice

• 2 tbsp cilantro finely chopped hara dhania1

• 2 lemon slice for garnishing

• 1/4 cup chopped tomatoes for garnishing

INSTRUCTIONS

• Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.

• Sprinkle turmeric, chili powder and salt and toss with a fork.

• Wash and drain green peas and set aside.

• Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.

• Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).

• Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.

NOTES

Serve hot with a side of Hari Cilantro Chutney.

Tips:  Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.

Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.

I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha.