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Lemon rice:

Lemon rice is one of the many popular south Indian masala rice dishes. Key thing about cooking lemon rice is that each rice should be separate from another and one should get to feel the tangyness. Of course you cannot cook it everyday but nice option for weekend. If yours is a big family you will like it more. Lemon rice is best with chilly mutton or chilly chicken. Vegetarians can have it with kara chatni or masala aloo (potato, click here for recipes using potatoes) fry (I will write this recipe soon). And if you are eggetarian this lemon rice will go well with boiled eggs (tip: do not boil it completely).

For some reason if you are chicken fan go check this out

And if you are a kabab lover go check this one out

Ingredients for lemon rice:

For rice mix

Lemon: 1/2 cup fresh lemon juice
Rice: 300g rice cooked
Salt: 1 tsp or according to taste

For tempering:

Ginger: 1 tbsp  finely chopped pieces
Green chillies: 2 number  slit opened
Dry red chillies: 5 or 6
Peanuts: around 25 (if you are peanut lover you can add more) dry roasted
Mustard seeds: 1/4 tsp
Urad dal: 1/2 tbsp
Channa dal: 1/4 tbsp
6nos Curry leaves
Oil: 5 or 6 tbsp
Butter: 1/2 tbsp
Turmeric powder: 1/2 tsp

For spice mix:

Fenugreek seeds (mehti seeds): 1 tsp
Asafoetida powder: 1/2 tsp

Method to cook lemon rice:

  • Mix lemon juice and salt to cooked rice and keep it aside
  • Now heat butter and the oil
  • Other than turmeric add all the tempering ingredients
  • Fry them all together till the stuff becomes brown in color
  • Now add turmeric powder to it (turmeric powder should NOT be added along with other stuff because it burns very quickly)
  • Now add this tempered stuff to the rice
  • Mix the tempered stuff with rice using a spatula such that entire rice looks yellow in color
  • Now dry roast the fenugreek seeds and asafoetida powder and then grind them and kinda sprinkle it over the already mixed rice
  • Yes you are done with the cooking of lemon rice, congrats!

Chilly mutton:

Chilly mutton takes mutton’s taste to next level. On any given day this is one of my most favorite way of cooking mutton. Key thing about this dish is the size of the mutton pieces, they should be very small, the reason being masala should become an integral part of the mutton pieces. In this lunch recipe I am advising chilly mutton with lemon rice but this goes equally well with rasam (char) / sambar (dal or dalcha) and steam rice or plain dosa.

If you like grilled food over anything here you will find plenty of grilled food recipes

And if you are completely into non vegetarian food you will find these recipes useful

Ingredients for chilly mutton:

Mutton: 1/2 kg small size pieces
Oil: 2 tbsp
Turmeric powder: 1/4 tsp
Red chilly powder: 1 tsp
Ginger garlic paste: 1 tsp
Green chillies: 2 large slit opened
Coriander leaves: 1 tbsp finely chopped
Salt: 1/2 tsp (or according to taste)

Method for cooking chilly mutton:

  • Heat oil in the pressure cooker (off course by keeping it open)
  • Add all the ingredients quickly one by one (order really does not matters)
  • Now add 100 ml water
  • Close the lid tightly and leave it for 20 minutes on low flame
  • Now put off the stove open the lid of the cooker and see if the mutton is cooked (sometimes if the mutton is hard then it takes some extra time to get cooked so if it is not cooked add little bit of water and again close the lid and leave it for 5 more minutes on low flame)
  • Now your mutton is also ready… what are you waiting for go and enjoy your delicious food with your happy family
  • Tips: Low flame is important because if you keep on high flame the mutton/masala will start burning and will get stuck to the bottom of the cooker

The above recipe will serve 4 people.

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