Lemon Rice / Elumicham Pazha Sadham / Nimmakai Puliogare

Lemon Rice / Elumicham Pazha Sadham / Nimmakai Puliogare

Lemon has many nourishing elements like Vitamin C,  Vitamin B, phosphorous, proteins and carbohydrates. It helps to stengthen your immunity system ,cleanses your stomach, good for diabetic people, helps constipation problems. Benefits of using lemon is innumerable. So, if someone talks low about lemon rice, explain to them that the "lemon rice, a simple rice dish is an excellent source of all these elements plus good protein and antioxidants ( contributed by ground nuts / peanuts )".

Ingredients

Sona masoori Rice - 1 Cup

Lemon - 1 Big Size or 2 Medium Size lemons

Salt - To Taste

Turmeric Powder - 1 tbsp

Coriander Leaves - To garnish
Grated Ginger - 2 tsp

For Tempering

Olive Oil - 2 tbsp
Gingelly Oil ( Nalla yennai / Til Oil ) - 1 tbsp

Asafoetida / Hing - 1 tsp

Mustard Seeds - 1 tbsp

Jeera - 1 tbsp

Channa Dal ( Kadalai Paruppu / Senaga Pappu ) - 1 tbsp

Urad Dal ( Ulutham Paruppu / Mina Pappu ) - 1 tbsp

Curry Leaves - 1 stem

Ground nuts / Peanuts - 1 full handful
Dry Red Chillies - 2 medium size. 

Green Chillies - 1 big one.

Method

1. Cook the Sona Masoori Rice first in a pressure cooker or electric cooker separately. Dont cook the rice in pasty form. Let it cool for sometime.
2. In the kadai, on a medium flame, add the Olive oil first. When its heated, start adding Mustard seeds, jeera first.
3. When it sputters, add channa dal, urad dal and ground nuts into it. Slowly fry the contents so that they dont turn black or over fried.
4. Add dry red chillies, curry leaves, asafoetida, green chilly, grated ginger into the kadai. Fry it for a minute.
5. Switch off the heat. Add turmeric powder into the kadai.
6. Add the cooked rice into the kadai slowly and mix all the contents with the rice perfectly.
7. Add the squeezed lemon juice and salt into the rice now. Mix again for few more rounds till the salt and juice spread uniformly.
8. Add the Sesame Oil to the lemon rice and mix once again.
9. Garnish with coriander leaves and serve.

Variations

Amount of oil and lemon juice vary depending on your taste.

Also, if you are generous, you can add a handful of Cashewnuts along with peanuts in your lemon rice which makes it rich.

You can also add 1 tbsp of  sesame powder ( white ellu podi ) if you want to reduce the sourness of the lemon in your rice, it tastes very good.

Kale Paneer

Kale Paneer

Kale, a dark green leafy vegetable is known for its powerful antioxidant properties. Kale is very high in Vitamin K, Vitamin C, beta carotene and rich in calcium too. Its highly recommended to steam, microwave or stir-fry Kale leaves instead of boiling them. Because boiling tends to decrease the levels of anti-cancer compounds in them. I also tried to steam the Kale leaves while making this "Kale Paneer" side dish. Mostly I ended up making "Kale Poriyal" or "Kale Pappu" whenever i bought fresh Kale leaves before. This time, I decided to make something totally different and mainly to attract my kids. Its easier with a help of Paneer. Substituted Kale instead of Palak, this healthy Kale Paneer is very unique and tastes mostly like "Saag Paneer". So, you can boldly make this Kale Paneer and serve with your softer rotis / chappathis to your kids. My daughter liked it very much and even told me to remember how I made this dish.!!!!

Ingredients

Olive Oil - 3 tbsp

Butter - 1 tbsp

Jeera - 2 tsp

Ginger Garlic Paste - 1.5 tbsp

Turmeric Powder - 2 tsp

Coriander Powder / Dhaniya Powder - 1/2  tbsp

Red Chilly Powder - 2 tsp

Garam masala powder - 1 tbsp

Sugar - 1 pinch

Salt - To Taste

Fresh Paneer Cubes - 16 oz cut into small squares or 20 square pieces in medium size

For Grinding

Kale Leaves - 1 Bunch

Coriander Stems - 1 cup ( preserved in the fridge for grinding purpose)

Ripe Tomato - 2 Medium Size

Onion - 1/2 Small one

Green Chillies - 2 Big Ones

Jeera - 2 tsp

Method

1. Wash the Kale leaves, tomato and cut them into small pieces. Cut the half onion too and keep it ready.
2. On Medium heat in the big kadai, add 2 tsp of Olive Oil. When it gets heated, add jeera, onion pieces,green chillies and saute them for a minute with a small pinch of salt.
3. Add tomatoes next and saute them for another 1-2 minutes till the tomatoes get mashed and slightly cooked.
4. Finally add all the Kale leaves and coriander stems into the Kadai and close it with the lid. Let the veggie cooks with the steam only inside. Make sure that the flame is not on High...
5. After 4-5 minutes, open the lid and check to see whether the Kale leaves reduced in size and get cooked. If its not cooked fully, sprinkle some water into the kadai and cover again with the lid.
6. Allow the Kale leaves to get steam cooked thoroughly. After its completely cooked, transfer the contents into a flat vessel or plate for cooling.
7. Meantime, shallow fry the paneer cubes in a separate kadai and keep the Paneer cubes ready too.
8. After the Kale mixture gets cooled, grind them in a mixer grinder to a fine paste.
9. Let the grounded Kale mix cools down.
10. In the same kadai, add 3 tbsp of Olive Oil. When it gets heated, add jeera seeds and ginger garlic paste to the oil.
11. Fry them nicely till the raw smell of ginger garlic paste goes off.
12. Then, add turmeric powder, corainder powder, dry red chilly powder, garam masala powder and fry them for a minute.
13. Then, add the grounded Kale mixture into the kadai. Add required amount of salt and a pinch of sugar too to the mix in the kadai.
14. Mix them well once and cover the lid of the kadai.
15. Let them cook with the steam inside. In the middle, open the lid and stir the Kale mix and cover again.
16. Continue the process for 5-6 minutes till you are satisfied with the texture of the kale mix and its consistency.
17. Finally add the shallow fried paneer cubes into the kale mix and stir again.
18. Cover the lid again and let them steam cook for another 2-3 minutes.
19. Switch off the flame and allow the Kale Paneer to settle down for sometime.
20. Then serve this highly nutritous side dish with your softer rotis / Chappathis.

Tips

If you dont like the slight bitter taste of the kale leaves, add half cup of spinach / palak leaves and reduce the quantity of kale leaves in the grounded mixture.

Add little cream on the top of the Kale Paneer just before serving. This is just to make it look attractive in parties. Otherwise, keep the spicy taste of the "Kale Paneer" as it is.