Lemon Rice With Coconut Chutney Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
• Add the lemon juice and mint to the rice and toss to distribute evenly.
• Serve hot, garnished with chopped mint.

Steps:

• Lemon Rice: Cook the rice with required amount of salt and cool.
• The grains should be separate.
• In a wok heat the oil.
• When hot, put in the mustard seeds and lower the heat.
• When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
• Take off the heat.
• Add the cooled rice.
• When cool, add the juice of two lemons.
• Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
• Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
• Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
• In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
• When the seeds splutter, take off heat and pour over coconut paste.
• Add salt to taste.
• Serve with the Lemon Rice.

Steps:

• In a pot with a tight-fitting lid (or rice cooker) combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 15 minutes.
• Remove from heat and let sit with lid on for 10 minutes.