Hyderabadi Colocasia/Arbi Roast

How to make Hyderabadi Colocasia/Arbi Roast (Fried & No fry method)

                      

            Colocasia, Arbi, Taro, Seppankizhangu are just a few ways to call this tasty tuber. This is an easy and delicious side with masala coated cubes of Arbi. Although this recipe calls for frying the colocasia, scroll down all the way to see the no-fry method using the same ingredients for a low-calorie version without compromising on flavor. This Nawabi cuisine recipe is from chef Venkatesh Bhatt. I have given his exact recipe as well as my version of the low-calorie, no fry recipe here. You can try both versions or just pick your style & go with it. 

Ingredients:

4 to 6 whole Seppankizhangu/Colocasia

2 slit green chilies

Coriander powder - 1/2 Tbsp

Turmeric powder - 1/4 Tbsp

Chili powder - 3/4 Tsp

Tamarind water - 1/4 Cup

Salt to taste

Cumin seeds/Jeera - 1/2 Tsp

Garam masala powder - 1/2 Tsp

Ghee/Clarified butter - 2 Tsp

Oil - as needed

Chopped Coriander leaves - for garnish

Stovetop Directions:

• Boil colocasia immersed in water for 15 minutes or pressure cook for two whistles. Let cool, peel the skin & make cubes of the desired size.
• Fry the colocasia cubes in hot oil until crisp & forms a golden brown crust. Remove from oil onto an absorbent paper.

• Heat 2 Tbsp of oil on medium heat in another pan, add cumin seeds, green chilies, coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the fried colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat.

• Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

No-Fry Arbi Roast Method -

• For the low-calorie (no fry) version of the recipe - Boil/cook the colocasia until soft, peel & cube into medium pieces. Skip the frying part. Heat 3 tbsp of oil in a pan, add cumin seeds, chopped onion (optional), coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the cubed colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat. Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

           Sharing this recipe with my fellow bloggers at Valli's CCC# 55: May Week 3. Do check out the other recipes at CCC.

Broken Wheat Tomato Dosa (No Fermentation Required)

How to make Broken Wheat Tomato Dosa

         How many times have you heard whining & complaining from your family members when they hear that they will be served the ever so popular Upma for breakfast/dinner? I was fed up with hearing all the whining (majorly coming from the man of the house) and sang 'Hallelujah' when I came across this recipe to use up the bag of broken wheat that was sadly sitting in my pantry. Thanks to Mrs. Revathi Shanmugam cookbook for this quick no fermentation recipe. 

         I so wanted to deform the broken wheat into an unrecognizable batter before the big baby got home for dinner, but there he was staring into the bowl of soaked broken wheat & making a face which meant that he was even more afraid of the rawa now :)

         This dosa stayed soft for a few hours (with use of oil) and can be packed for kids lunches too. Sharing this easy, healthy & tasty recipe with my friends at SriValli's CCC# 54: Feb -- Week 4.

Soaking time - 1 hour

Fermenting time - None 

Serves - 2 to 4 

godumai rawa/broken wheat - 1 cup

thakkali/tomatoes - 2 no:s

green chilies or dry red chilies - 2 no:s

inji/ginger - 1 inch long

karivepillai/curry leaves - a sprig (optional)

kothamalli/coriander leaves - as per taste

salt to taste

oil as required to make dosa

Method:

• Soak the broken wheat in enough water for about an hour. 
• In a blender/grinder add the ginger, chilies, curry leaves, coriander leaves and tomatoes and grind to a fine puree. If you have room add drained rawa to the puree & grind to a medium fine consistency. (by following this way, we can avoid adding more water for grinding). If you need to grind the wheat rawa separately, only use minimal water as needed so the dosa batter doesn't become too runny. Add salt to taste & transfer batter into a container.

• Heat a tawa/pan on medium high & pour a laddle full of the batter & make a circular dosa as thin as possible. Drizzle a few drops of oil around the edges & cook for a minute & flip it over to cook the other side for a few seconds and enjoy with your favorite side. Enjoy the dosas with Potato Masala, Chutney varieties, Sambhar or Milagai podi.

Inji Kara kuzhambu

How to make Inji Kara Kuzhambu (ginger in spicy tamarind sauce)

         On a cold rainy day, many of us crave for some spicy comfort food. Our morning started with snowflakes, changed into sleet & then rain. So, I decided to make this recipe from my recipe diary ( a recipe noted from a TV show years ago). The lady mentioned that the recipe was originally from Pondicherry(Puducherry), located in the southern part of India.

        Serve it with hot steamed rice, and appalam/papad or chips and you have a zesty meal to make you feel warm & fuzzy on any given day. It is a spicy dish, so go easy & drizzle some sesame oil on your rice to make it even tastier.

Ingredients:

Servings: about 4

nalla ennai/sesame oil - 2 tbsp

poondu/garlic - 5 pods

perungayam/asafoetida powder- 1/4 Tsp

manja thool/turmeric powder - 1/4 tsp

Puli/Tamarind - 1" sized ball soaked in water & strained with minimum amount of water

vengaya vadagam - 1 tbsp

karivepilai/curry leaves - 1 sprig

salt to taste

vellam/jaggery - 1 tbsp, powdered (optional)

coriander leaves - optional

Ingredients for the masala:

nalla ennai/sesame oil - 2 Tsp

Group 1
milagu/black pepper - 1tsp
Jeerakam/cumin seeds - 1 tsp
milagai/dry red chilies - 5 no:s

Group 2
poondu/garlic - 5 pods
inji/ginger - about 2 inches, sliced

Stovetop method:

For the masala - 

• Heat a pan/kadai with a tsp of sesame oil, add group one ingredients & saute in oil until crisp & aromatic. Transfer contents to the mixie/blender jar & let cool for a couple of minutes.
• Reheat the pan, add group 2 ingredients & saute on medium-low heat until well roasted & soft.
• Powder roasted group 1 ingredients finely & then add sauteed group 2 ingredients & run the mixer/blender for a couple of seconds to make a coarse paste.

To make the kuzhambu -

• Heat oil in a kadai/pan, add asafoetida powder, vengaya vadagam & let it fry until crisp. Add few curry leaves & garlic pods - saute until garlic is golden brown & cooked soft.
• Using a little water, wash the mixie/blender & add the ground masala to the kadai, pour the strained tamarind water, add turmeric powder, salt & jaggery(if using). Let simmer for a few minutes on low heat.

• Check seasoning, drizzle some sesame oil on top and turn off the heat.
• Serve with steamed rice & papad/chips. Can also be eaten with paruppu podi or Karivepillai podi.

Sharing this tangy recipe with my fellow bloggers at SriValli's CCC Feb #53 -- Week 1.

White Chocolate Shortbread (Eggless)

How to bake White Chocolate Shortbread

         Shortbread is supposed to be mild tasting and so tasty on its own is even more delicious with add-ins like chopped white chocolate or white chocolate chips. You can also add chewy dried cranberries, but I had to skip cranberries upon request from my kids. Adding dried cranberries will enhance the sweetness in the recipe too. Glad to share this recipe (from a magazine clipping )with my fellow bloggers at SriValli's CCC #52 December Week 3.

Makes about 35 cookies

Ingredients:

2 cups (300g) all-purpose flour (maida)

1/4 tsp salt

1 cup (250g) unsalted butter, softened

1.5 cups confectioner's (icing) sugar

1 tsp vanilla extract

2 tbsp cocoa powder

3/4th cup, chopped white chocolate or white chocolate chips

OPTIONAL - 1/2 cup(75g) dried cranberries, coarsely chopped (I chose to skip this ingredient)

Method:

• Preheat the oven to 325 F (170 C). Line baking sheets with parchment paper. Sift the flour, salt & cocoa powder into a bowl.
• Beat the butter, confectioner's sugar, and vanilla in a bowl with an electric mixer on medium-high speed until pale & creamy. Stir in the flour mixture, cranberries (if using) & chocolate chips.
• Use a spatula to mix all the ingredients in, until it forms a ball of cookie dough. Cover tightly & refrigerate for about 20 to 30 minutes until the butter hardens & the dough becomes easy to handle.
• Roll tablespoons of the dough into balls. Place on the prepared baking sheets, spacing about 2 inches apart. Use a fork to flatten slightly, & make an impression on the top. 
• Bake for 15-18 minutes, until golden brown. Rotate the baking sheets halfway through for even baking. Remove from oven  & let cool completely on the baking sheets & transfer to a wire rack.

Important Notes;

• To achieve, a browner shortbread, add a total of 4 tbsp of cocoa powder instead of two. And you get a double chocolate shortbread.
• The chilling of the dough prior to baking is a very important step so the dough will be less sticky & easier to handle.
• After sharing a batch with a friend, I could only save (hide) it for a week, to check for freshness. My shortbreads stayed fresh for a week, in my pantry.

Quick Sunflower seeds Ladoo

How to make Sunflower seeds Ladoo

      Sunflower seeds are loaded with antioxidants.They are a good source of selenium, a proven enemy of cancer. They contain bone-healthy minerals and also contain Vitamin E, which helps ease arthritic pain. The Vitamin E in them brings a glow to your skin. A quarter cup of sunflower seeds a day can keep heart troubles away. With their crunchy, nutty taste, sunflower seeds can easily become a regular part of your daily diet and prevent food cravings. You can also sprinkle them on your salads, and stir-fries. I chew down on a handful of these seeds, during snack time to cut down on other cravings and to keep me satiated until meal time. I wrote down this recipe in my recipe diary, as I was making it so I could use up some of the sunflower seeds in my pantry.

Ingredients for about 15 ladoos:

1 cup of  roasted (unsalted) sunflower seeds

1 cup of powdered jaggery

1/2 cup of pottukadalai/roasted channa dal

1/2 tsp, cardamom/elaichi powder

1/4 cup of ghee

1/4 to 1/2 cup of raisins

Stovetop method:

• If you have raw sunflower seeds, dry roast them on low heat until crisp, and aromatic. Let cool.
• Dry grind in a food processor to desired coarseness. Transfer to a heat-resistant bowl.
• Grind/powder crumbled jaggery to a fine powder; transfer to the bowl.
• Powder the chutney dal finely & add to the rest of the powders. Add the cardamom powder & give it a stir.
• Heat a small pan with the ghee & fry the raisins until plump. Add raisins to the powdered mixture & mix it in.

• Continue to keep the ghee on very low heat. Add one ladle/spoon of hot ghee to one small portion of the sunflower seed, jaggery, chutney dal mixture. Blend the ghee with the nutty mixture & make firm balls with your fist. NOTE: Use only a small quantity of the powdered mixture to add ghee - make balls. These ladoos should not require much ghee as the sunflower seeds are oily in the first place.
• Repeat the process until you have turned all of the powder into balls of your desired size.
• Store in an air-tight container at room temperature & enjoy.

NOTES:

• Roasted sunflower seeds are readily available in specialty food stores, if not in regular grocery stores.

Sharing this recipe with my fellow bloggers at Sri Valli's CCC# 51: November Week 3.

Mangai Sadham / Mango Rice

How to make Mango Rice/Mangai Sadham

            Manga sadham/Mango rice is one of the lip smacking rice of the south. This recipe brings back nostalgic childhood memories. Sneaking up to the terrace when the adults are busy taking an afternoon nap - find the biggest green mango that you can reach - pluck - take a bite - wait for it & make a sour face literally. On other occasions, it would be sliced and sprinkled with salt & paprika for a sour & spicy treat.

            The sourness of the rice will depend on how sour your mango is.  Serving this with Karivepillai thayir pachadi a.k.a Curry leaves raitha. The two flavors play well together.If you are a skeptic about the combo, try it before you dismiss the idea. 

Ingredients for 4 servings

1 large unripe/green mango
1 cup uncooked rice, cooked but not mushy
2 tbsp sesame oil
1/2 Tsp, chili powder
2 dry red chilies, broken
1 teaspoon mustard seeds
a pinch of asafoetida powder
a sprig of curry leaves
1/4 Tsp turmeric powder
1/4 Tsp roasted & powdered fenugreek seeds (optional)
Salt to taste

Stove top method:

•  Fluff the cooked rice gently, mix in a tbsp of sesame oil & spread the rice on a plate and let it cool. 
• Grate the mango, peeled or unpeeled.Heat remaining oil in a pan and when it's hot, add mustard seeds and fry for 30 seconds.Add curry leaves, dry red chilies and asafoetida powder cook for a minute. Add turmeric powder, fenugreek powder (if using),  grated mango, salt, and cook for a few minutes on medium heat, until the raw smell of the chili powder is gone.
• Turn off the heat, add the cooled rice and mix gently. Check seasoning & serve with papad & curry leaves raitha.

Baked Apple Roses

How to make Apple Roses

        "Mothers are like buttons, they hold everything together."

      That reminds me of my mother who holds all the family members together. She was always the one, who knew what was going on with everyone in the family. Especially when all of us (my brothers & I) moved out of the house. We may not be in frequent touch with each other; but we would be in constant touch with Amma, so she always had the latest updates. Some of us are too busy to listen to others and then some of us are too busy to share things about our life. Mothers always have the time to listen to her children and read between the lines too. 

      Motherhood teaches us a ton of things and humbles us. I only wish someone had prepared me for what to expect, and how to handle the 'n' number of situations that arise in parenting. I guess that is what makes every mother unique. But hey, I feel better reading the following quote :)

"Good Moms Have Sticky Floors, Messy Kitchens, Laundry Piles & Happy Kids."

Happy Mother's Day, to all the Mom's & all the Dad's who take on the role of a mother!

            

Ingredients for 6 to 8 roses:

1 sheet of Pepperidge farm frozen pastry, thawed

2 large apples, cored & sliced

1.5 Tbsp lemon juice concentrate or juice from 1/2 a lemon

2 cups of water or more as needed

cinnamon powder, to sprinkle

fig preserves - 3 tbsp

1 Tbsp, water

Special equipment needed:

Muffin pan - greased or lined

Method:

• Preheat oven to 375° F. (Please read notes below)
• Wash, cut in half, core & slice the apples into very thin slices. 
• In a microwave safe bowl, add the water, lemon juice and sliced apples & microwave for 3 minutes. Drain & let sit. 

• In another bowl, add the preserve & 1 tbsp of water and microwave for a minute; stir & set aside.
• On a floured surface, unwrap & place the thawed pastry sheet, dust with flour, using a rolling pin, stretch it out as needed to make 6 to 8 strips that are 1.5" wide.
• On every strip, smear some preserve, place the apple slices on the top half of the strip, sprinkle with apple spice mix and fold over the bottom half of the pastry strip and roll tightly to form the roses. 

• Place the roses into the prepped muffin pan & bake for 35 to 40 minutes. Remove & let cool.
• Dust with confectioners sugar & serve on a platter. 

Notes:

• My roses were only mildly sweet because the only added sweeteners were the fruit preserve & the confectioner's sugar on top. If you like more sweetness, try adding a 1/8th tsp of brown sugar into the center of every rose, after they have been rolled up & ready to go in the oven.
• Any fruit preserve can be used, or you can even skip it.
• Try adding cinnamon sugar instead of plain cinnamon, prior to rolling the roses.
• Can also be served with a drizzle of caramel sauce on top.
• If you are baking on a cookie sheet, make sure you press the pastry sheet with wet fingers at the end of the roll, to make sure, it doesn't open up during baking.

Easy Milk Chocolate Fudge

How to make easy Milk Chocolate Fudge

                       

                     My li'l one is a fussy eater. Off late, he's started to like chocolate with no frills. I wanted to make chocolate fudge with nuts; but he will only eat plain chocolate fudge. You can guess the rest of the story here. I cut the fudge into tiny bite sized pieces, since we were having couple of friends over. I like tiny pieces of the sweet stuff, so I don't have to finish eating a large piece of something, just coz' I bit into it. Plus, we can always get seconds. So here's a recipe that you can whip up in under 30 minutes plus the setting time. Sharing this one with my friends over at CCC# 33: June -- Week 4.

Ingredients: 

3/4th cup of sugar (I used raw cane sugar)

1 can (13 oz) of sweetened condensed milk

1/4 cup, unsalted butter

1 tsp, pure vanilla extract

4 oz (2/3rd cup) semi-sweet chocolate chips or grated chocolate

1/4 cup of your favorite nuts, chopped (Optional)

Masala Lemon Rice

How to make Masala Lemon Rice

              I usually make lemon rice, with green chillies & ginger (see recipe - Lemon-Lime Rice) which needs no grinding of ingredients. Once in a while, I like to make this masala lemon rice which has ground fenugreek seeds & red chillies in it for a different flavor. This lemon rice reminds me of the kovil prasadam aka temple offering, back home. So give this recipe a try and evoke nostalgic feelings of your temple visits. Sharing this recipe with my fellow bloggers at CCC# 33: June-Week 3.

          That makes me ponder - we hardly realize that the present moment is special, in that moment (during the actual experience). We yearn for it only after we lose it or go far away from the experience. And, when that happens, even a daily/ordinary happening becomes close to our heart and we long for that experience again. I'm beginning to understand the importance of all the spiritual quotes I've read about being fully present in the moment. 

                                                     

  Live in the present. - Dalai Lama

Wherever you are, be all there.  - Jim Elliot

Realize deeply that the present moment is all you ever have. - Eckhart Tolle

The present moment is the only moment that's available to us, and it is the door to all available moments. - Thich Nhat Hanh

Thengai Podi /Spiced Coconut Powder

How to make Thengai Podi /Spiced Coconut Powder (Side for Tiffin/Rice)

            This is one of amma's eagerly awaited dishes because, it was only made when we had to pack food  to take along with us on long distance  train journeys. There was something special about those trips. We (me & my siblings) had nothing important to do for more than 24 hours, our only duties were eating, napping, chatting (in person - not online!!) with fellow  travellers & more eating from the food vendors through out the journey. We had minimal physical activity, yet the thought of the special meals packed by amma, would make our mouth water & sure enough we would be hungry on time. Mom pretty much made the same items for every trip, but whatever she made was always a hit with everyone. Her menu would include Idli, spicy tomato chutney, Tamarind rice, potato chips Curd rice, pickle,  Poori, this thengai podi/spiced coconut powder mixed with gingelly oil. Breakfast, lunch & dinner; all pre-packed meal wise for every member of the family, individually wrapped in plantain leaves & newspaper, secured with a twine with their names written on it.

          Oh the thought of it, brings back so many wonderful childhood memories. The simple joys of a minimalist life. No video games, no mobile phones, no ipods & headphones. We were each  allowed to buy a comic, before boarding the train; which we would exchange once we were done reading it. Or we would just sit by the open window & enjoy the (hot or cool) wind blowing on our face; only to find out after a few hours that our face & hair is covered with soot!! Remember the good old steam engines? Those carefree days of fun & frolic, a time when we enjoy everything under the sun. 

           Getting back to the recipe, please take caution, (as mentioned below) while grinding the coconut; so you don't end up with an oily paste. Enjoy your Thengai Podi/Coconut chutney powder with a drizzle of sesame/gingelly oil & some steamed idli, dosa varieties or steamed rice. Sharing one of my favorite recipes from mom with my fellow bloggers at CCC# 32: May -- Week 4.

Ingredients:

1 cup, Coprai/dehydrated coconut flakes

OR 

1.5 cups of fresh grated coconut

5 to 7 no:s, dry red chillies

Salt to taste

2 sprigs of curry leaves

a small marble sized ball of tamarind

1/8 tsp of asafoetida

1 tbsp, channa dal/bengal gram dal

1 tbsp, urad dal

1 tbsp, oil

Neer Dose/Neer Dosa (No fermentation required)

How to make Neer Dose / Neer Dosa (No Fermentation Required)

       Neer Dose, in Tulu (a language spoken in the southwestern part of  the Indian state of Karnataka) literally means a crepe made with water. The name refers to the consistency of the batter here. This is probably the lightest, softest, whitest, thinnest, lace like dosa you will ever come across. It stays super soft & moist for hours, which makes it an excellent food to pack for your kids. The dosa's are as white as snow, delicately flavored with coconut milk & salt. Once you get the hang of it, you will make these dosa's over & over again; but please take note of the bold, underlined words in the steps below, to get the best Neer Dose. When made right, the Neer Dose should feel like a wet lace in your hands; but beware - since the Neer Dosa, is so light, you are sure to eat more than your usual share of dosa's ;o) Enjoy your softest Neer Dose's with a side of Kothambari Palye Gojju/Sweet & Sour Coriander Chutney, another Konkani dish.

Uthappam Batter

How to make the Uthappam Batter

          Not many of us are aware that the Uthappam batter is different from the Dosa batter. We tend to make Uthappam's with our ordinary Idli/Dosa batter. And that's not bad either, until you try the real Uthappam. A few years ago, I was blissfully ignorant of the same! Then I gave this recipe a try from a Mallika Badrinath's cookbook. My better half - the connoisseur of my kitchen, gave it a double thumbs up saying that it tasted just like it would, in a good south indian restaurant. It has since become a regular for our weeknight dinners. There are no limits to how many varieties of Uthappam can be made, just by switching the toppings. The picture below doesn't do justice to the Uthappam, You should try it for yourself to really know how good it is. Try Thakkali kai thuvayal, Tomato Coconut Sambhar & Thengai-Pottukadalai Chutney to accompany your uthappams. Sharing this spongy recipe with my friends at CCChallenge.

Ingredients for 8 to 10 servings:

Raw rice - 2 Cups

Par boiled rice/Idli rice - 2 Cups

Black gram dal/Urad dal - 1/2 Cup

Red gram dal/Toor Dal - 1/4 Cup

Fenugreek seeds/Vendhayam/Methi seeds - 1 Tsp

Salt to taste

Oil as needed

2 to 3 Onions - finely chopped

4 to 6 Green chillies - finely sliced

Coriander leaves - finely chopped (Optional)

Amma's Idli Milagai Podi

How to make Idli Milagai Podi/Spiced Chutney powder

       

           One of the top must have's in a Tamil household, is the all time favorite - Idli Milagai Podi. Some use this crunchy spiced powder, only when they don't have the time or energy to make any accompaniments for their breakfast (Idli or Dosa); while for others this is a must have, even if there are a variety of Chutneys or Sambhar. This is my mom's recipe, which is made with Sesame seeds, most of the time to make it even more healthier. You can also make this, without Sesame seeds. Sharing this family recipe with my friends & SriValli via CCChallenge.

                

Avo-Carrot Savory Muffins

How to make Avocado-Carrot Savory Muffins

         When my friend asked me about different ways she could use Avocados, apart from the usual ones we already know; the first thing that popped into my head was a muffin with Avocados. If you are tired of sweet breakfast muffins, then you should try this healthy savory muffins that are great for breakfast, picnic, a snack or even for dinner with a soup & salad. With absolutely no butter or alternative used, this is light & healthy for everyone. You can play around with the ingredients, according to your taste & you will still end up with a great muffin. Works well in your kid's lunch box as a healthy option to keep them nourished.

Milk Poori's / Fried Indian Puffy Bread

How to make Milk Poori's/Fried Indian Puffy Bread

QN4UHAAPX2BC

                Poori's are a must have, on Sunday mornings in many homes especially, coz' the kids love it. My better half can eat Puri's morning, noon & night; although he's a substantially big kid, now. Since he went on & on about, how I rarely make these high calorie, fried flat breads for him - I decided to give in this time & serve the Puri's he was longing for. Most of us are familiar with the regular Puri's, so I decided to make these Milk Puri's where the dough is made with cold milk, instead of water. A sneaky way to include milk into the kids meal if they do not like to drink it. Mr.S decided to stay by the frying pan to make sure, I didn't change my mind about making these & helped with the frying part of the process, giving his special touch of browning them a little more than required & adding a few age spots on them. Hopefully, your Puri's will come out in a beautiful golden color, unless you have an over enthusiastic helper in your kitchen, as well :o) 

              Goes great with Vegetable Kurma, Potato Masala if you want to go for South Indian side, Pindi Chole (make it into a semi-gravy), Makki Chi Bhaji or Lobia Rassedar. An excellent way to serve up left over Puri's (for dessert) is to tear them up into bite sized pieces & drop them into warm milk mixed with a little sugar. Now guess who demonstrated, this manner of gobbling up more Puri's ;o)

Honey Fruit Salad

How to make Honey Fruit Salad

           Fresh oranges, bananas, strawberries, apples and grapes combined with a dressing makes this a cool and refreshing treat on a hot summer day. Don't tell anyone, but I let everyone have their share so I get the bottom of the bowl with the sweet cocktail of all the fruit juices!!

Lemon-Lime Rice

How to make Lemon-Lime Rice

         The Lemon Rice as we know it has taken a turn for the better in this Bold & Tangy Lemon-Lime Rice!! I have been making my Lemon rice this way as my family likes its bold flavor. I prefer not to use Basmati rice, as the flavor of Basmati doesn't compliment this dish.

         This is excellent for picnics, travel, lunch boxes and Valaikkappu (Indian Baby Shower). I bet the pregnant ladies would love this tangy rice. It can be served with Potato fry / pickles / chips or pappad.