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Tuesday, 13 May 2014

Lemon Rice/Chitranna


Lemon Rice/Chitranna recipe is an all time favorite especially during travel and as picnic food. Love the way how a pinch of turmeric adds color and the visual appeal of seasoning of spices, curry leaves and peanuts in the rice. In Karnataka most of the time we prepare lemon rice as breakfast by using the leftover rice.


Ingredients for Lemon Rice/Chitranna :
1 cup raw rice
juice of 2 lemons adjust
salt to taste

Tempering :
1 tbsp oil
1/2 tsp mustard seeds
pinch of hing/asafoetida
1 tbsp channa dal
1 tbsp urad dal
2 dry chillis, split into half
2 green chillis, slit
1 string curry leaves
1/2 tsp grated ginger
2 tbsp grated coconut
1/4 tsp haldi/turmeric pwd/pasupu

To prepare Lemon Rice/Chitranna :

1. Cook rice with each grain separate and spread it on a plate.
2. Heat oil in a vessel, add the mustard seeds, hing/asafoetida and as they begin to sizzle, add the red chillis, peanuts, dals and allow them to turn slightly red.
3. Add curry leaves, green chillis, grated ginger, grated coconut and stir fry for few more secs. Add turmeric pwd, and combine. Turn off the heat.
4. Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.
5. Taste and if you feel that it needs more tang, add more lemon juice accordingly.
6. Serve with any chutney or curry of your choice, yogurt and papad or mixture.
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Egg Curry


A simple egg curry with a little twist. Done with tomato and Casio nuts based gravy and is best served with steamed rice, chapati, non, pulka and even with Dosa and Idli.



Ingredients for Poached Egg Curry :

6 eggs of Chicken
3 Large Tomatoes made to a puree
1 feest full Casio nuts
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
Salt to taste
Cinnamon stick 2 inch
Cloves 3
Green Cardamom 2
2 Bay leaves

To prepare Poached Egg Curry :


1. Make purée of tomatoes and Casio nuts  using mixer.
2. Boil the eggs take out the shell and keep it aside.
2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves green cardamom saute for a while. Add Ginger Garlic paste and saute till raw smell goes.
3. Add chopped Onions Saute till the Onions turn translucent.
4. Add the pureed Tomatoes and Casio nuts, chilli powder, coriander Powder, turmeric powder and salt and cook for 5min.
5. If required add water and reduce heat and let it simmer for 10 mts.
6. Add the boiled eggs and let it cook in the gravy for 3minutes or till you get the required gravy consistency.
7. Garnish with chopped coriander leaves. Serve this hot steamed rice, chapati, non, pulka and even with Dosa and Idli.

Tips / Notes:

·        U can use finely chopped tomatoes instead of tomato puree for this recipe.
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Poached Egg Curry


Poached Egg Curry is one I learnt from my MIL and its one of my favorite dish too.. I just loved those frills of egg white that formed within the curry. A simple egg curry with a little twist. Done with tomato based gravy and is best served with steamed rice or chapati.


Ingredients for Poached Egg Curry :

6 eggs of Chicken
3 Large Tomatoes made to a puree
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
1 Tbsp Garam Masala Powder (optional)
Salt to taste
Cinnamon stick 2 inch
Cloves 3
2 Bay leaves

To prepare Poached Egg Curry :

1. Make purée  of tomato using mixer.
2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves saute for a while. Add Garlic and Ginger paste and saute till raw smell goes.
3. Add chopped Onions Saute till the Onions turn translucent.
4. Add the pureed Tomatoes and salt and cook for 5min.
5. Add about 400ml water and bring it to boil Now reduce the heat.
6. Carefully break one by one eggs and pour in the boiling gravy. Do it slowly to avoid too much spreading of the white. Cook for about 4 to 5  minutes or till the yolk forms a farm a round shape. Cook little less if you prefer a creamy soft yolk at the center.
7. Transfer the gravy to a serving bowl and place the eggs on top by a spoon. Serve hot with steamed rice or chapati.

Tips / Notes:

·        U can use finely chopped tomatoes insted of tomato puree for this recipe
Read more ...