Indian Lemon Rice With Ginger And Peanuts Recipes

SOUTH INDIAN LEMON RICE

Steps:

• Gather the ingredients.
• Gently roast and then coarsely grind the coriander seeds into powder. Set aside.
• Heat the oil in a pan and add the mustard seeds , curry leaves, and green chiles. Fry the mixture until the splattering stops.
• Add the ginger and peanuts. Fry the mixture for another minute.
• Add the turmeric powder and turn off the burner.
• Add the lemon juice and mix well.
• Add the rice, roasted coriander powder, and salt to taste and mix thoroughly. Enjoy.

CARROT RICE WITH PEANUTS

Steps:

• Combine rice and water in a medium saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes).
• While rice is cooking, pulverize peanuts in a blender and set aside.
• Melt butter in a large skillet over medium-high heat.
• Saute onions until golden brown.
• Stir in ginger, carrots, and salt to taste.
• Reduce heat to low and cover to steam 5 minutes.
• Stir in pepper and peanuts.
• When rice is done, add it to the skillet and stir gently to combine with other ingredients.
• Garnish with chopped cilantro and serve hot.

INDIAN LEMON RICE WITH GINGER AND PEANUTS

Steps:

• Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
• Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.
• Add the spice mixture to the cooked rice and mix thoroughly.
• Stir in the lemon juice and sprinkle with the lemon zest.

SOUTHERN INDIAN LEMON RICE WITH PEANUTS

Steps:

• In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
• Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
• Add the rice and stir until until well combined.
• Add the lemon juice and salt and mix well.
• Stir in the peanuts.
• Garnish with the cilantro.

LEMON RICE WITH PEANUTS

Steps:

• Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
• Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.