Lemon Brown Rice

When life gives lemons, zest it up in endless variations - Biryani ,Whole Grains,
Lentils\Legumes,soups,Dip,cake,salad,Pasta to name a few.Be amazed ,not just culinary ,lemons have lot more ingenious uses,including a face cleanser,dandruff fighter and a cleaning agent .

Lemon Brown Rice
The tangy Lemon Rice is a popular South Indian favorite,can be prepared in a snap with fresh lemons and any left over rice.Using Brown rice makes it so much better with all the added fiber and essential vitamins.




Ingredients
2 cups Brown Rice
1 lemon(about 3 tablespoon), squeezed
1 teaspoon Yellow or Chana moong lentil
1/4 cup Peanuts
1/2 inch ginger root peeled and grated
1/2 teaspoon turmeric
1/2 a teaspoon each cumin seeds and mustard seeds
2 dry red chillies
2 green chillies,slit(optional)
1/2 teaspoon lemon zest(optional)
1 table spoon Extra Virgin Olive oil
few curry leaves
Method
Wash and soak the rice in cold water for 20 minutes.Cook in 3 cups of salted water,partially covered until tender about 20-25 minutes.
Roll the lemon to loosen the juices. Mix the lemon juice with rice and keep aside
Heat oil in a deep pan on medium flame. Add all the other ingredients besides turmeric and ginger. when the mustard seeds start to splutter add the turmeric and grated ginger . saute for a minute before adding the lemon rice mixture and the lemon zest;Stir and let the flavors infuse for few minutes before serving.


This is my entry for Weekend Wokking ,in limelight this month are lemons.

Almond Pâté

While exploring delectable Tasty Palettes for recipes with my best-loved ingredient,I was excited to have found this savory Almond Pâté recipe. Pâté is French for paste,usually prepared with ground meat and other seasonings.But this Almond Pâté has no meat ,just almonds ,flavored with herbs and spices;makes a perfect quick-fix spread on toasts and sandwiches.Another perfect recipe Tried and Tasted,thanks to Suganya and the host of T&T this month Sweatha of Tasty Curry Leaf
(I made few minor changes to the Original recipe)
Recipe
Ingredients
1 cup Roasted Almonds,coarsely processed
1/2 a medium onion,finely chopped
1 small hot pepper\chili,finely chopped(optional)
1 tablespoon Extra virgin Olive oil
1/2 teaspoon ground Cumin
2 tablespoon fresh herbs like parsley,cilantro ,chives or any other,finely chopped
1/2 cup Bread crumbs(for homemade,toast 2 slices whole wheat bread,and coarsely process it)
1 big clove Garlic,minced
2 tablespoon Fat free Mayonnaise or silken tofu
1/2 teaspoon Salt
1/2 teaspoon freshly ground black Pepper
2 tablespoon freshly squeezed Lemon juice
Parchment paper or plastic wrap for rolling

Method
Heat the oil in a pan on medium heat,saute onions until lightly brown ,about 2-3 minutes,add garlic and cumin,saute another minute.Turn off the heat.Now stir in the almonds,bread crumbs,herbs,season with salt and pepper.Transfer to a mixing bowllet cool for a minute,add in mayonnaise or silken tofu,lemon juice ,and combine well until everything is incorporated and the mixture come together.Make a log by rolling in a Parchment paper or plastic wrap.Slice and serve on toasts or sandwiches with fresh greens and sliced tomato.Can be store in refrigerator for up to a week.

I'm also sending these over to the Let go nuts event,featured nut this month is Almonds at JZ's Tasty Treats

Thanks Rathna!

I was extremely delighted to receive this gift from Rathna of Asvadha for the MEO win.These eco-friendly bags are latest trend here made with 100% recyclable material and reusable.Thanks Rathna for the lovely reward,it sure gives me a vibrant start for the spring:)

Tangy Lemon Rice With Egg Plant Chutney

All those who love tangy flavor . This recipe is for you. Lemon rice is a popular lunch box recipe in South India.I remember those childhood days,sharing lunch with my girl friends ,my most favorite food to share with them was there lemon rice.
Lemon is a good source of Vitamin C and potassium. You can mix some healthier brown rice in regular white rice to add fiber and vitamins.

Ingredients you'll need are
2 cups Rice
1 medium lemon
1 teaspoon moong lentil
1/4 cup Peanuts
1/2 inch ginger root peeled and grated
1/2 teaspoon turmeric
1 teaspoon cumin seeds and mustard seeds
2 dry red chillies
1 table spoon EVOO
some curry leaves

To make this Tangy rice
Wash and soak the rice in cold water for 10 minutes.
Cook in 2 cups of water until tender.
Roll the lemon to loosen the juices. Halve the lemon and squeeze over the cooled rice and mix and keep aside
Heat EVOO in a skillet on medium flame. Add all the other ingredients besides turmeric and ginger. when the mustard seeds start to splutter add the turmeric and grated ginger . saute for a minute before adding the lemon rice mixture. Stir and let flavor infuse for few minutes before serving the lemony goodness.



Egg plant chutney
Ingredients you'll need are
1/2 lb egg plants wash,slice and drop them in water for few minutes.
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch ginger sliced
2 cloves garlic sliced
2 green chillies
few curry leaves
1/2 cup chopped cilantro
2 table spoon Extra virgin Olive oil.(EVOO)

To make the Chutney
Heat EVOO in a pan at medium heat. Add the mustard seeds and cumin seeds. Wait till you hear spluttering of mustard seeds. Add chopped onions Garlic and ginger slices, chilles and saute for a few seconds. Add rest of the spices and sliced egg plants and cook until tender. Let cool then blend with cilantro until smooth. Serve with rice or flat bread(paratha)

This is my entry for AFAM Lemon hosted by SimpleIndianFood

Summer Cooling Minty Limeade

Its my refreshing drink made with limes ,complete with antioxidants. Cooling on a hot summer day. It may be just another month before summer ends here in Cleveland. Make hay while the sun shines and relish the drink which tastes best in summer.
Ingredients needed are
1 fresh lime or lemon
1/4 mint leaves
3 table spoon white sugar
3 cups water

To make the Limeade
Reserve few mint leaves for topping and drop the remaining in boiling water and simmer for about 10minutes.Strain and let cool completely in a fridge for 2 hrs.
Roll the lime to get the juices flowing. Halve and squeeze out the juice. Strain any pits or pulp and mix in the cool minty water.
Serve chilled with few mint leaves on top.


This is my entry for AFAM Lemon hosted by SimpleIndianFood


The picture is making a humble entry in to the Photo Click event host by Gurus of Photography at Jugalbandi.While taking this shot i set my table by the bay window with some stems of spear mint with its tiny flowers blooming. Just a beginner in food photography I'm excited about this photo click event. Thanks to jugalbandits for hosting the event.