LEMON RICE

Required:
Rice-2 cups cups
Lemon-2 small sized
Ginger-2 tbsp (very finely chopped)
Garlic-2 tbsp (very finely chopped)
Light green variety chilly-10 numbers (less hot variety)
Cashew nuts-1 tbsp
Gingelly oil-2 tbsp
Channa dal (Bengal gram dal)-2 tsp
Mustard seeds-2 pinches
Turmeric powder-1/4 tsp

Preparation:
Cook rice separately. In a kadai heat oil and roast cashew nuts, sauté ginger, garlic and whole green chilly separately and keep aside. Then add mustard seeds, channa dal and turmeric powder. Add salt to taste for rice as well. Finally add lemon juice taken from 2 lemons. After adding remove from flame immediately. Mix with rice. This tastes good with red chilly thick coconut chutney, tomato thokku and egg.

SIMPLE LADIES FINGER COCONUT CURRY

Required:
Ladies finger-8
Roasted coconut-3/4 cup
Mustard seeds-1 pinch
Fenugreek seeds-1/4 tsp
Small onion-4
Chilly powder-1/2 tsp
Roasted coriander powder-1/2 tsp
Turmeric powder-1/8 tsp
Tamarind water-1/2 cup
Salt to taste

Preparation:
Heat oil in a kadai and splutter mustard seeds and little fenugreek seeds. Dice ladies finger into 3/4 inch piece. Saute ladies finger for 3 minutes and then add tamarind water. Add salt and allow to cook for 5 minutes. Grind coconut with onion, fenugreek seeds, chilly powder, coriander powder and turmeric powder. Add the paste to the curry and allow to cook for 3 minutes. If needed add some more salt.

BEETROOT TOFU PORIAL

Required:
Beetroot-1 big sized
Green chilly-2
Small onion-5
Oil-2 tsp
Mustard seeds-1 pinch
Cumin seeds-1 pinch
Moong dal-1/2 tsp
Tofu-100 grams
Salt to taste

Preparation:
Grate beetroot and tofu in a grater. Heat oil in a kadai splutter mustard seeds, cumin seeds and add moong dal. Saute chopped onion and green chilly for 1 minute. Now add grated beetroot and required salt. Sprinkle 1/8 cup water and allow to cook. When water is completely evaporated, add tofu, mix well and remove from flame. Serve as side-dish with rice.