Lemon Rice

Ingredients:
1. Rice - 1 cup  

2. Onion - 1 medium sized 

3. Green chillies - 2-3 nos.

4. Turmeric powder - 1/4 tsp

5. Peanuts - 1 tbsp

6. Cumin seeds - 1/4 tsp

7. Coriander leaves - 2 twigs 

8. Curry leaves - few 

9. Mustard seeds - 1/4 tsp

10.Oil - 1 tsp

11. Lemon juice - 2 tbsp

12. Salt to taste

Method:

1. Cook rice with 2 cups of water and keep it aside.

2. Heat oil in a pan and splutter mustard seeds, then add cumin seeds, peanuts and fry until peanuts turn golden brown.

3. Add onion, green chillies, curry leaves, turmeric powder, salt to taste and fry for 5 mins on medium flame.

4. Add cooked rice, mix thoroughly. Cover and cook for 10 more mins on low flame with occasional stirring. Turn off the flame and add lemon juice.

5. Garnish with freshly cut coriander leaves.

Easy Palak | Spinach curry

Ingredients:

1. Palak/Spinach - 1 bunch

2. Onion - 1 medium sized

3. Tomato - 1 medium sized

4. Ginger - 1/4 inch

5. Garlic - 3 cloves

6. Mustard seeds - 1/2 tsp

7. Cumin seeds/Jeera - 1/2 tsp

8. Dry red chillies - 1 no.

9. Green chillies - 1 no.

10. Tamarind - small piece

11. Oil - 1 tsp

12. Butter - 1/4 tsp

13. Salt to taste

Method:

1. Boil spinach, onion, tomato, ginger, garlic, tamarind and green chilly in 1 cup water for 5-7 mins.

2. Cool it and make a smooth paste in mixer grinder.

3. Heat 1 tsp oil in a vessel, splutter mustard seeds and add cumin seeds and red chillies.

4. Pour the ground paste, add salt and let it cook for 5 mins.

5. Top it with a piece of butter and serve with rice/chapathi.

Linking this recipe to Dish it out Event - Green Dishes at Cook's Joy - July 2014.