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Friday, August 15, 2014

Lemon Rice

  1. Parboil rice. Drain.
  2. In a wok heat oil, add minced onion, ginger, green chilis, chana dal, curry leaves, mustard seeds. Mix the rice with a pinch of turmeric and salt to taste. Add freshly squeezed juice of a lemon. 
  3. Add the rice in installments, stir well. Break any big chunks to ensure the flavor is even. Stir and cook further in low flame. Sprinkle salt. Add a few dry roasted peanuts or cashews.
I had it with mixed vegetables- Bengali style panchmisali. Pure bliss.

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