Lemon Rice

Lemon rice is remembered by all during the  tamil month "purattasi" as this rice is common in perumal temple.
Also this rice is called as "kattu sadam" in kongunadu areas.

Here is the recipe for lemon rice.

Ingredients:

Rice - 1 cup

Water - 3 cups

Onion - 2 big - chop fine

Red chillies - 4

Curry leaves - few

Lemon - 1

Turmeric powder - 1/2 tsp

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp ( i use more ured since i like this crunchiness in the dish)

Gram dhal - 1/2 tsp

Method:

1. Wash, drain and soak rice in 3 cups water for 20 min.

2. Transfer this rice into a pressure cook and cook it for 2 whistles. The rice must be soft and firm but not mushy.

3. Heat kadai, add oil and temper with the given ingredients.

4. Meanwhile take juice from lemon.

5. When onions are translucent, add turmeric powder and salt. Lower the flame.

6. Add lemon rice, fry for half a minute and switch off the flame.

7. Add rice and mi well.

Variation:

1). Can add peanuts at the time of serving. It adds a great taste to rice.

Ragi and Oats Roti

In kongunadu, only ragi roti is eaten by most. So i planned to add oats to add more nutrients to the roti. It is healthy too as it is given here to post delivered women for milk as well as for weight reduction.

Here comes the recipe:

Ingredients:

Ragi flour/ Finger millet flour - 2 cup

Oats  - 1 cup ( powder it )

Onion - 2 medium - chop fine

Carrots - 2 medium - grate it

Red chilli powder - 2 tsp

Curry leaves - few - chop fine

Coriander leaves - few - chop fine

Oil

Salt

Method:

1. Mi all these to form a not stiff but not soft dough using water.

2. Heat a tava, sprinkle some oil, spread it and lower the flame.

3. Take a medium ball and place in the hot tava and spread as a thin roti.

4. Apply oil on both sides and cook.

5. Serve with coconut chutney or raitha or else it can be eaten without any side dish.

Variations:

1. You can add green chillies instead of red chilli powder.

2. You can also add grated cucumber.