Tuesday, November 26, 2013

Lemon Rice

This is a recipe for bulk cooking and yields approximately 4-5 half size aluminum foil trays. For smaller portion, you can find the recipe here.


10 cups uncooked basmati rice
10 tsp black mustard seeds
5 tsp hing (asafoetida)
15 green chilies
30-50 curry leaves
10 tsp grated ginger
10 tsp urad dal (split black gram)
15 tbsp chana dal (yellow split peas)
15 tbsp cashewnut bits
10-15 dried red chilies (I use Byadgi)
5 tsp haldi (turmeric powder)
5 lemons
salt to taste
2 cups coriander leaves, chopped fine

How it's made:

Cook rice with salt. (I cooked 2 cups at a time to make sure rice is evenly cooked. Rice cooker can be used to cook rice. I like to boil rice and drain out excess water - similar to cooking pasta). Cool and refrigerate overnight.
In a wok, heat oil. Add 2 tsp mustard seeds. When it splutters, add a tsp of hing, 3 green chilies, 6-10 curry leaves and about 2 tsp of grated ginger. Saute for a minute. Add 2 tsp of urad dal, 3 tbsp of chana dal, 3 tbsp of cashewnuts, 2-3 dried red chilies, a tsp of haldi and salt if needed. Fry until chana dal and cashewnut turn light golden. Add 1/5th of rice, juice of 1/2 a lemon and coriander leaves. Stir well. Cover and let it heat through. Adjust seasoning.
Repeat the same process 4 more times.

Serves: approximately 50 people

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