Lemon Rice
2 tablespoons oil for seasoning
1 cup rice
3 cups water
1/2 t. mustard seeds
a few curry leaves
4-5 cashews
2 green chilis
1 lemon or lime
1 teaspoon salt
1/4 teaspoon tumeric
handful of fresh coconut scrapings
small bunch of coriander (cilantro)
Cook rice and set aside.
In thick-bottomed pan, heat oil and then throw in mustard seeds. When they begin to crackle, add curry leaves, cashews, and green chilis. Fry until cashews are golden brown. Add lemon or lime juice, salt and tumeric. When it begins to boil, pour mixture onto rice and gently stir. Add coconut and coriander as a garnish when serving.
2 tablespoons oil for seasoning
1 cup rice
3 cups water
1/2 t. mustard seeds
a few curry leaves
4-5 cashews
2 green chilis
1 lemon or lime
1 teaspoon salt
1/4 teaspoon tumeric
handful of fresh coconut scrapings
small bunch of coriander (cilantro)
Cook rice and set aside.
In thick-bottomed pan, heat oil and then throw in mustard seeds. When they begin to crackle, add curry leaves, cashews, and green chilis. Fry until cashews are golden brown. Add lemon or lime juice, salt and tumeric. When it begins to boil, pour mixture onto rice and gently stir. Add coconut and coriander as a garnish when serving.
