Lemon Or Lime Rice With Fenugreek Methi Food

LEMON OR LIME RICE WITH FENUGREEK (METHI)

Steps:

• In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.
• Powder in a coffee grinder and set aside.
• In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.
• Heat over high heat until the mustard seeds start to pop.
• Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.
• Reduce heat to very low.
• Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.
• In batches add the rice and salt as needed, blending well with each addition.
• When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.
• Garnish with the peanuts and the cilantro.

EXCEPTIONALLY GREAT INDIAN FENUGREEK(METHI) DOSAS

Steps:

• Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
• Then grind the rice to a smooth paste making it a little watery.
• Mix both the rice paste and the fenugreek paste.
• Mix in salt nicely.
• Keep it outside on the kitchen countertop for at least 8 hours to ferment.
• Heat a tava (non-stick griddle) on medium flame until its hot.
• Smear it with 1/2 tsp oil.
• Add water, if necessary, to make the consistency lighter.
• Spread a ladleful of the batter on the tava in a circle.
• Pour 1/2 tsp oil over the dosa.
• Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
• Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
• For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
• Enjoy!

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

LEMON THYME RICE

Steps:

• Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
• Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.