Lemon Rice

Lemon Rice is a delicious South Indian dish which can be prepared as breakfast or lunch or even as evening snack.Although its origin is from South India but still it is popular and enjoyed in all parts of India.This goes great with mango pickle and yogurt.This can be even prepared with left over rice

Ingredients:
2 cups cooked Basmati rice

1 tsp mustard seeds
3-4 curry leaves
2 green chillies slit lengthwise
1/2 cup peanuts (roasted and unsalted)
1 tsp turmeric powder
2 lemons juice.

Salt to taste

2 tsp oil.

Preparation:
1.Heat the oil in a pan and add the mustard seeds and wait till they splutter.

2.Add curry leaves and green chillies. Fry till the spluttering stops and then add peanuts. Fry for another minute.

3.Add the turmeric powder and turn the heat to simmer(low).
4.Add the lemon juice and mix well.

5. Add rice and salt in this and mix well.

6.Cook for 2 min.

7.Lemon rice is ready to be served.

Curd Rice

Curd rice is a famous south indian recipe.This is prepared using yogurt and rice.It is good for stomach and excellent for palate.

Ingredients
6 cups of cooked white rice
1 tsp mustard seeds
3 cups of plain yoghurt
5-6 curry leaves
1 tsp urad dal without chilta.
2 finely chopped green chillies
2 tsp coriander
1 1/2 inch small piece of ginger finely chopped
A pinch of hing(asoefetida)
1 tablespoon cooking oil
Salt to taste

Procedure:
1.Mix the ginger, coriander leaves, green chillies and salt into the yogurt.Mix well.
2.Add this to the rice and mix well.
3.Now heat oil in tadka pan,put mustard seeds and wait till they splutter.
4.Now add hing,urad dal and curry patta and fry untill dal becomes golden brown.
5.Season this mixture into yogurt-rice mix prepared earlier in step 2.
6.Curd rice is ready,serve it with pickle.

Uttapam

Uttapam is most delicious south indian break fast.It goes well with coconut chutney and gun powder.

Ingredients:
1 cup urad dal (black gram lentils)
2 cups raw rice or rice flour
2 tbsp coriander leaves, chopped finely
2-3 green chillies chopped finely
A small piece ginger, minced finely
3 small onions, chopped finely
Salt to taste
Cooking oil for making the uttapams

Procedure:
1.Wash the rice and lentils seperately and seperately and soak in some water such that they are totally covered for about 3 hours.
2.Blend into a smooth paste, using some water, the lentils
and the rice (seperately).
3.The batter consistency should not be too watery, but it should be of pouring consistency.
4.Mix the 2 together and add the salt.
5.Transfer to a big bowl (the dough will rise the next day!)and let it keep overnight (keep it covered).
6.The next morning, mix the batter well..it should be sufficiently thick.
7.Mix together the green chillies, onions, coriander and the onions in a small bowl.Keep aside.
8.Rub some oil on a flat griddle (tava) and heat it.
9.When the tava is hot, pour some batter onto it.
10.Using circular motions with the ladle, spread the batter to make a thick circle.
11.Let it cook on the under side.
12.Keep it covered with a plate or something so that it roasts well.
13.Use low heat or else the batter will burn.
14.Now sprinkle some of the onion mixture on the top side and overturn the uttapam.
15.Cook on the other side similiarly.
16.When both sides are sufficiently roasted, lift it off the tava.
17.Repeat for the rest of the batter.
18.Enjoy with coconut chutney.

Tomato rice

Tomato rice is hot, spicy and tangy in flavour.It has its origin from South India.

Ingredients:
2 cups cooked Basmati rice.
4 large ripe tomatoes cut into cubes
2 tbsps vegetable oil
1 tsp mustard seeds
2 tsp urad dal without chilta.
1 large onion chopped finely
2 green chillies slit lengthwise
1/2 tsp chilly powder
1" piece of ginger finely grated
Coriander leaves finely chopped
Salt to taste

Preparation:
1.Heat the oil in a deep pan
2.Add the mustard seeds and green chillies.
3.When they stop spluttering add urad dal and fry till it is golden brown.
4.Add the onion and fry till they become translucent.
5.Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
6.Add cooked rice.
7.Add salt and chilly powder.Mix well.
8.Cook on a low flame for 3-4 minutes, stirring frequently.
9.Serve hot and enjoy!!!

I am sending this recipe to magnificient click contest organised by Gayathri.

Masala Dosa

Dosa is the most staple indian bread that is available in all parts of India.However it has its origin from South.It is great to taste and is enjoyed with Sambhar and Coconut chutney.

Ingredients:
For Dosa :
2 cup Rice.
1 cup urad dal
1/2 tsp Fenugreek Seeds
Oil to smear the pan for cooking the dosas
Salt to taste

For Masala
3 Potatoes - boiled, peeled and cubed
1 1/2 cups Onions -finely chopped
1/4 tsp Turmeric
2 Green chillies -finely chopped
6-7 Curry leaves
1 1/2 tsp Oil
1 tsp Mustard seeds
2 tsp Salt
1/4 cup water

Procedure:
1.Soak daal and rice for 5-6 hours.
2.Grind daal mixture together to a very smooth consistency.
3.Add salt and enough water to make into a dropping consistency.
4.Leave to ferment for about 5-6 hours.
5.In the mean while prepare masala,heat the oil in a heavy based pan and add the mustard seeds,when they start spluttering add then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
6.Add the salt and the turmeric and mix well before adding the potatoes.
7.Now add the potatoes, mix well and add the water and let it simmer for 2-3 minutes.
8.Masala for stuffing in Dosa is now ready.Keep this aside.
9.Now once the dosa mixture is fermented check if it is too thick.
10.If thickened too much, add a little water to thin a bit.
11.Heat tawa, and brush oil over it.
12.When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.The movement of spreading should be from inward towards outward.
13.After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
14.When edges start browning, pass a flat spoon under it to ease the dosa off the pan.
15.Put masala which we prepared earlier in the centre and fold the two edges over.
16.Serve hot with sambhar and coconut chutney.