Hello....
Back again after my exorcism after 10 days.... (That's a different story) Those who know me, just know it... Those who don't they just don't....
On the 5th of January I prepared chitraanna for Gunda takes a tiffin for lunch.... And he loves the rice preparations I make for him as it is one pot prep & need nothing extra along with it.... So it's easy to prepare & easy to eat for tiffin....
So writing about it to record for self & for someone who chooses to follow...
Usually I prepare it differently with a lil more stuffs & minus few ingredients that am using here in this prep.... Since I had less time to prepare I did not wanna just fry it plain....
Hence did this & it was divine... I say this cuz it reminded me of the prasad that I savored as a kid while I accompanied my mom to a Ganesha Temple on Malleswaram 18th Cross, Bangalore
So here it goes....
CHITRAANNA (Lemon Rice)
Ingredients :Rice - 1 cup Cooked sona masuri rice
Water - 1 1/2 cup
Lemon – 1
Mustard seeds – 1 tsp
Turmeric powder - 1/4 tsp
Chana dal/split chickpeas – 1 tbsp
Urad dal/yellow lentil – 2 tsp
Red chillies – 2
Green chillies - 2 (finely chopped)
Curry leaves – 1 sprig
Ginger finely chopped – 1 tbsp
Asafoetida (hing/heeng) – A Pinch
Cashew nuts - 10 (broken)
Raw Peanuts - 10
salt to taste
Refined OR any other cooking oil - 2 tbsp
METHOD :
* Wash & pressure cook the rice with One & a Half Cups of water (The measurement is usually 2 cups of water for 1 cup of rice) But I prefer less for this variety of sona rice... For one whistle ONLY...
***WILL MAKE A SEPARATE POST TO COOK THIS RICE & LINK IT UP HERE***
Keep it aside once done.... Open the lid after the pressure has released naturally cuz that is when the grains cool down to separate from each other....
* Heat oil in a pan/wok & fry the cashew nuts & peanuts separately & KEEP ASIDE (if left along with other ingredients they are not very nice to eat for they are left being neither crunchy nor well cooked) The feel of hard texture with every bite gets on MY nerves.... SO DO NOT LEAVE THEM unless you are gonna cook them further with water... at least then they get cooked & not bother you with their uncomy hardness...
* Now to the oil add mustard seeds & asafoetida (hing)
Allow the seeds to crackle well.... Else they get into your teeth with every bite & that isn't nice either; Now add chana dal, urad dal, red chilly & roast till it turns slightly brown.
* Now add green chilies, ginger and curry leaves & sauté for a few seconds.
* Lower the flame... add cooked rice, Turmeric Powder, salt and juice of the lemon & mix well.
Your LEMON RICE is ready & the subtle taste of spice, salt & sourness is a feel you must allow your taste buds to relish....
UNTIL NEXT, KEEP THE FAITH!!!
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