Monday, February 21, 2005

Channa's Lemon rice

  • 1 Onion
  • Peanuts
  • Vine Tomatoes
  • Lemons
  • Cumin seeds
  • Mustard seeds
  • Tumeric powder
  • Salt
  • (Optional) Curry Leaves
  • (Optional) Corriander Leaves
  • (Optional) Coconut flakes
Preparations Chop up onions. Chop up tomatoes. Halve the lemons. (Optional) Squeeze lemon juice into cup. Cook rice separately. How to Cook In frying pan, fry up peanuts until they are browned. (No need for oil)

Add oil to pan. Add Cumin seeds, mustard seeds (and curry leaves). When the seeds start popping, add the chop onions. When the onions are brown, add a touch of salt, tumeric powder, the chopped tomatos and lemon juice. Mix in cooked rice.

(Optional) Add corriander leaves. (Optional) Add coconute flakes.


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