Lemon Rice with Cucumber Raita

When I was a baby, I was particularly fond my cousin (Shrutika didi) I idealized her, followed her everywhere and wanted to do everything she did. Didi, cooked very well. Chocolate balls, macaroni hot pot, strawberry gelatin these are treats from my childhood all lovingly introduced by her. My initial desire to cook was inspired by her.

I was in my teens and too busy in my own life, so I missed the early growing years of my niece (Shrutika didi’s daughter Siddhika). But then one day I met this little girl (she may have been 8-9 yrs old) at a party, she was sitting with her arms around my dad (her nana) on a very crowded banquet table. She was half his height and 1/5 his size, but she had him twirled around her little finger. The twinkle in her eye, her beautiful smile, and very mischievous expressions was magnetic. We started our relationship on that day. 

Together we did endless trips in the middle of the night to ‘Mannat’. You guessed it right, it’s the actor Shah Rukh Khan’s residence. She said it was her Mecca, and I loved to indulge her. 

This little girl, is no longer little. She is stunning woman, beauty and otherwise. It would be difficult to imagine that anyone could be more large hearted then Shrutika didi. But ofcourse Siddhika, my darling girl is all of her mother and more.

The recipe I share today, is by Siddhika. It’s so simple but utterly delicious.

PS: Sidhika is a photographer now, the picture is from her camera. www.destellodust.com

 Ingredients for Lemon Rice

·     Uncooked Basmati Rice         300 Gm

·     Chana Daal                              35 gm

·     Turmeric powder                    1 tsp

·     Juice of lime/Nimbu               4 Nos

·     Coarse Salt                              2 tsp or to taste

·     Idli/Chutney Powder               2 tsp (optional)

·     Oil                                           1 ½ tbsp

·     Mustard Seeds                        1 tbsp

·     Hing (Asafetida)                     ½ tsp

·     Whole Red Chillies                  6 – 7 numbers

·     Curry Leaves                           Handful

·     Split Green Chillies                  3 to 4 numbers

·     Grated Ginger                         1 tbsp

·     Unsalted Raw Peanuts            40 gm

·     Hot water                               ½ cup

·     Chopped Coriander                2 tbsp

Method to make lemon rice

·     Boil the rice in 750 ml of water and keep aside

·     Soak the chana daal in boiling water and keep aside

·     In bowl whisk lime juice, turmeric, salt and chutney powder and keep aside

·     Heat the oil in heavy, deep pan until it is very hot.

·     Add the mustard and allow it to crackle,

·      Add the hing, whole red chillies, curry leaves, split green chilies, ginger and allow it to cook for 2 minutes

·     Add the peanuts and shallow fry for 2-3 minutes

·     Now add the soaked chana daal and cook for 1 minute

·     Add the lime juice mix and let it boil for 1- 2 minutes 

·     Reduce the flame and stir in the rice until everything is evenly blended, add ½ cup water to make the process of blending easier

·     Garnish with coriander before serving

Ingredients for the raita

·     Curd/Dahi (I use tetra pack)   400 ml

·     Coconut Oil                             3 tsp

·     Cucumber chopped small      1 large

·     Red Onion fine chopped         1 medium

·     Fine chopped Ginger              1 tsp

·     Slit Green Chilly                       1 number

·     Mustard Seeds                        ½ tsp

·     Curry Patta                              5 – 6 numbers

·     Whole Red Chilly                     1-2 numbers

Method

·     Whisk the curd with 100 ml water and salt. Set aside

·     Heat 2 tsp oil in a heavy pan

·     Add the ginger and onion and fry until onion starts to brown

·     Reduce the flame to medium and add the cucumber and green chillies and cook for 4-5 minutes stirring occasionally

·     Transfer this to a bowl and allow it to cool

·     Heat 1 tsp oil for tadka until it is very hot

·     Add mustard seeds and allow to crackle

·     Add curry patta and whole red chilly. Fry for a minute

·     Stir in  this tadka in to the curd/dahi 

·     After the cucumber onion mix has cooled add it to the curd/dahi

·     Refrigerate for 1 hour before serving.

PS: You can use any cooking oil, however the secret ingredient is the coconut oil