Day 6 of the blogging marathon with theme “Combo meals” and today is all about the classic “Lemon Rice and Potato Fry”. Does this combo bring back memories of school/college? Well for me it brings back nostalgic memories of school days. My Grandma used to pack lunch for my aunts, uncles and me. She used to spread the cooked rice over a big plate for it to cool. After preparing the lemon rice, she used to give few spoonfuls to taste and it used to be so delicious that I could eat the whole bowl. Gone are those days, but the memories will remain forever.

Ingredients
1.5 cups basmati rice
3 tsp oil
1/2 tsp mustard seeds
1.5 tsp urad dal
1.5 tsp channa dal
3 tsp peanuts (Optional)
Few cashews (Optional)
Curry leaves
1/4 tsp asafoetida
1/2 tsp turmeric powder
Small piece of ginger
2 green chillies
3 red chillies
1 lemon (about 3 oz lemon juice)
Salt to taste

Method
Cook the basmati rice and allow it to cool. This is important for the grains to stay separate. Leftover rice works best. (Any rice can be used.)

Seasoning ingredients at a glance.

Heat oil. Add mustard seeds. When it splutters add the other seasoning ingredients except lemon juice.

Saute for a couple of minutes until the lentils turn brown. Then add the lemon juice and salt. Turn off the stove.

Add the mixture to the cooled rice.

Start mixing slowly. We don’t want to break the grains.

All mixed and ready.

Lock & Lock Square Lunch Box 3-Piece Set with Insulated Gray Stripe Bag

Another look at the easy and tasty lemon rice. We had it of course with potatoes which were fried in Chettinad style .. recipe to follow soon

Check out what other BM Marathoners are cooking.