Tag Archives: lemon juice

Main Course, Recipe

Nimmakaya Pulihora (Lemon Rice)

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So flavorful and light, I was tempted to sit and eat the entire container! – Jonathan

4 cups cooked rice (cooled)
2 to 3 tablespoons lemon juice
1 tablespoon mustard seeds
1 tablespoon urad dal (spilt and skinned black gram)
1 tablespoon chana dal (split and skinned yellow lentils)
4 dry red chilies, cut into pieces.
15 to 20 curry leaves, cut into pieces
1 teaspoon turmeric powder
1/2 cup peanuts
3 tablespoons sesame oil

In a wok, heat 2 tablespoons sesame oil. Fry the peanuts until crunchy and then set them aside.
Add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal and chana dal.
Fry until the dal turns golden (keeping heat on low, so that the lentils do not burn).
Then add the red chili pieces ,and curry leaf slivers. Sauté for a few seconds until the red chilies change color.
Switch off the heat and add the turmeric powder. Mix very well. Add the peanuts back to the wok.
Add the cooled rice to the wok and, with the heat still turned off, use spatulas to combine all the ingredients. Once thoroughly combined, add the lemon juice. Mix well again.
Immediately pour this tempering mixture on cooked and cooled rice.
Cover the wok and allow the flavors to blend for 4 to 5 minutes.

Serve and enjoy!


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Recipe

Sunday Bloody Mary

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A tasty, zingy spiritual uplift on this cold, rainy day.

Place 1 cup ice in a 2-qt. pitcher.
Add 1 cup beef broth, 1 cup vodka, 4 cups tomato juice (or V8), 2 tablespoons lemon juice, 2 tablespoons lime juice, 1 tablespoon green olive brine, 1 tablespoon Worcestershire sauce, 2 teaspoons prepared horseradish (more if desired), 1 teaspoon celery salt, 1 teaspoon ground black pepper and 1 teaspoon hot pepper sauce (such as Tabasco, Tampico, or Texas Pete’s); stir to combine. Serve over ice. Garnish with celery stick and green olives. Serves 4.

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Main Course, Recipe

Lemon Chicken with Mushrooms and Angel Hair Pasta

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Who says you have to have high fat or even high sodium to have huge flavour? This dish goes to show that the addition of spices, and minimal oil help keep everything down to quite a low calorie count.

1 medium onion, sliced thinly
3 cups button mushrooms, sliced
6 tbsp water, divided
olive oil (see directions)
2 boneless skinless chicken breasts, cut into cubes
1/2 tsp crushed red pepper flakes (or more, depending on how hot you like it)
3 garlic cloves, minced
16 oz broccoli florets, blanched and heated through
3 portions of angel hair pasta, cooked al dente
3 tbsp lemon juice (the juice of one whole lemon)

In  a large pan, place 1 tsp olive oil. Using a paper towel, wipe the oil around to lightly coat the surface of the pan, and remove the excess (retain this paper towel). Place over medium heat and add mushrooms, onions, and 3 tbsp water. Place a lid on the pan, and allow them to steam in their own liquids. Stir occasionally until they are tender. Remove from the pan and cover to keep warm.

Using the oil soaked paper towel, wipe down the pan again, and add garlic, chicken cubes, crushed red pepper flakes, and remaining water. Cover to allow chicken to steam and cook through, stirring occasionally.

Return the mushrooms and onions to the pan, along with the blanched broccoli and the al dente pasta. Add lemon juice overall, toss to combine and heat through.

Serves 6 as dished, or 4 with larger appetites.

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