Lemon Rice

This is one of my favourite South Indian rice variety.It is easy to prepare and can be packed into lunch boxes.Accompanied with pickle and some chips would make a tasty meal as well.Such dishes can be prepared when no vegetables are in stock at home.

Ingredients:
Rice                                                 1pav(1.25 cups)(sona masoori)
Salt                                                  to taste

For Masala:
Green chilli                                  1
Chopped Ginger                        1tsp
Fresh coconut                           3tbsp
Turmeric powder
(haldi)                                          1tsp
Curry leaves                              2-3

For seasoning:
Oil                                                2-3tbsp
Mustard seeds                        1tsp
Cumin(jeera)                          1tsp
Chana daal/
Split yellow lentil                 1tsp
Urad daal/
Split black lentil                   1tsp
Peanuts                                   1tbsp
Curry leaves                         8-10
Lemon juice                          1tbsp
coriander leaves 
(finely chopped)                 1tbsp

Method:

• Wash rice and pressure cook adding double the amount of water(1part rice:2 parts Water)and salt to taste to one whistle,then cook on low flame for 5-7 minutes,switch off the flame.Let it cool completely.
• In a small blending jar take all the ingredients mentioned under masala and pulse to form a coarse paste(need not add water)
• Heat oil in a heavy bottomed pan.
• Add the mustard seeds,once crackles add jeera followed by peanuts,roast till colour changes.
• Add chana daal,urad daal and roast for few seconds.
• Add curry leaves,coarse paste and roast on low flame for a couple of minutes.
• Add lemon juice,corainder leaves,additional salt to taste(check the taste of rice as salt is added there) and switch off the flame.
• Add the cooked,cooled rice and mix gently with a fork or a slotted spatula till everything gets well incorporated.
• If you feel it is too dry can add 1-2tsp of additional oil(generous amount of oil makes it taste better,like the ones served in temple)
• Switch the flame on,cover and re-heat for nother 5 minutes on low flame.
• Switch off.

Dudhya upkari-Yellow Pumpkin Sauteed With Spices And Laced With Fresh Coconut

This is a simplest and easiest of typical Konkani(amchi) side dishes that goes as an accompaniment with rice and daal.Seasoning may be varied including cumin(jeera)and skipping asafoetida(hing).But i have used asafoetida as i love its aroma and flavour.

Ingredients:
Dudhi ,Cubed   
(yellow pumpkin)                   2cups
Fresh grated coconut            2tbsp
Jaggery powder                      1-2tsp
Salt                                               to taste.
Turmeric powder                   a pinch
Asafoetida                                2 pinches

For tempering:

Oil                                                2tsp
Mustard seeds                        1/2tsp
Split black gram
(urad daal)                             1/2tsp
Red chilli or
 Green chilli                            1
Curry leaves                          3-4

Method:

• Heat oil in a kadai/pan
• Toss in the mustard seeds followed by urad daal,lightly brown it.
• Add the chilli(slit/broken)curry leaves,then the pumpkin pieces and stir on high heat for a minute.
• Add the turmeric powder,salt,jaggery and asafoetida.
• Add 1/4-1/2 cup of water and bring to boil,then cook covered on low flame for 5 minutes.
• Add the fresh coconut and some more water only if the chunks are still raw.
• cover and cook till the pumpkin are tender and done.
• Serve along with rice or rotis.