*** I am following Meenakshi Ammal's recipes, however I'm using shortcuts like the cooker, etc. and adding some of my own twist to the recipes. What you see here are my recipes inspired by M. Ammal's and in no way is Ms. Ammal responsible for its outcome should you choose to try it. Though she was responsible for the brilliant outcome of my dish, so, a big thank you Ms. Ammal for writing Samaithu Par.***
It's been a while now since I cooked from the Samaithu Par. The last couple of weeks I've been cooking a lot of Mom's recipes which being curries aren't as simple as South Indian cooking so I'm still working on mastering the proportions. I'll share the recipes here as soon as I have that down to pat.
Anyway as I was saying I haven't tried something from the Samaithu Par in a while so I thought I better get back to it else I'll never finish all the recipes. I had planned to make another dish along with the lemon rice but we impulsively decided to go watch Life of Pi in IMAX 3D, and so I stuck to a simple chutney with the rice. The chutney and rice made for a good combo and we didn't really miss the dish I didn't make. :D
Both the the lemon rice and chutney were very easy to make and didn't take much time either after the rice had been made. Here's the recipe I followed and note it's a bit different from the book.
Lemon Rice
Ingredients -
(Serves 2)
1 cup rice
2tbsp of lime juice
1 tbsp bengal gram dal
1 tsp mustard seeds
2 tsp roasted chick peas
4 red chillies split into two
4 green chillies
1/4 tsp asafoetida
A few curry leaves
A handful of finely chopped coriander
1/4 tsp turmeric
2 tbsp ghee
2 tbsp gingelly oil
Salt to taste
Method -
1. Wash and cook the rice with 1 and 3/4 cup water and a little salt.
2. Cool the rice, add 1 tbsp of ghee and separate the grains so there are no lumps.
3. In a cup mix the lime juice, a little salt and turmeric.
4. Heat the oil and 1 tbsp of ghee in a wok.
5. To hot oil add the mustard, chick peas, bengal gram, red chillies, green chillies, curry leaves, and asafoetida.
6. When the mustard starts to splutter and the bengal gram and chick peas are golden brown start adding rice.
7. Add the rice a little at a time while mixing continously so that the rice and seasoning is mixed homogeneously.
8. Add half the lime juice to this homogeneous mixture and mix well before adding the second part.
9. Check for salt and add more if required.
10. Sprinkle the finely chopped coriander and serve.
Green Coconut Chutney
Ingredients -
150gms coconut
Fist full of coriander
2 green chillies
1/2 tsp black salt
Salt to taste
3 dry red chillies split into two
1 tsp mustard seeds
1 tsp bengal gram dal
A few curry leaves
1/4 tsp asafoetida
2 tsp oil
Method -
1. Grind the coconut, green chillies, coriander and black salt into a fine paste with just as much water as required. Add salt to taste.
2. Heat the oil and add the red chillies, mustard, bengal gram, curry leaves and asafoetida.
3. When the mustard starts to splutter and the bengal gram is golden brown, remove from flame and add to the ground coconut mix.
4. Mix it well and serve.
Note: If you don't want a lot of crispness, avoid adding the chick peas and reduce quantity of bengal gram.
Other than chutney or pickle is there anything else that goes well with lemon rice? Should I try something else next time?
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