So that’s the conclusion of almost two weeks full of Indian dishes and I’d like to take a moment to thank all the lovely people out here for the lovely comments (especially on Instagram). But not only for that, also for the nachkochen! You can not imagine what that feels like (okay, some people already understand it 🙂). I look forward to every single dish ♥ And do not worry, I will continue to cook one or two Indian dishes. Now I want to turn back to other kitchens. Contrary to my original plan to approach more of the Near Eastern cuisine, I will probably make a turn in the direction of the Thai kitchen. Why is that so sudden? Yesterday I made an incredibly tasty Thai curry soup and I think I have to share that with you. ♥
But to the actual back. The lemon rice. That may not be the crowning glory, but that’s not the way it should be. I wanted a casual easy dish ♥ and that’s it. It does not matter if you already have cooked rice or you cook it fresh. This dish is ready on the table in less than 20 minutes and goes perfectly with a simple salad or a small quick dal, for example with red or yellow lentils.
A little turmeric to the cooking water gives the rice later a beautiful rich color. A nice contrast to the black mustard seeds. The best part of this simple dish? The roasted onions and cashews ♥ As much as I find raw onions disgusting, so I love to roast them freshly in the pan 🙂 I could just eat them that way every time. Without rice and so …
But I do not, because the rice is also incredibly delicious. Lemon is just perfect for universal cooking and baking. It gives the food a nice fruity acidity. As you can see we did not have Dal as a side dish, but fried chickpeas ♥ The recipe for this is on my inner blog plan 🙂
you have liked the two weeks and you still want something, indian or otherwise, then do not be afraid to approach me. I’m usually always open to suggestions 😉 unless there is something with peppers … then no! 😀
All the best
- 130 g of uncooked rice or 270 g of cooked rice
- 0.25 tsp turmeric
- 320 ml of water
- 30 g of cashews
- 1 onion (70 – 100 g)
- 0.5 tsp black mustard seeds
- Juice of a lemon (organic)
- a little lemon peel
- 1 pinch of Garam Masala
- 1 – 2 tbsp oil / ghee
- a few mint leaves (optional)
- Cook the rice with twice the amount (about 320 ml) of slightly salted water with the lid closed. Add ¼ tsp turmeric to the water to color the rice yellow. The rice is even when the water is gone (about 12 minutes) or rice according to the package instructions prepare.
- Weigh cashews. Peel onions and cut into thin strips or rings (see carrots rice). Slice mint leaves into thin strips and rub off some lemon peel.
- Meanwhile, heat 1 tbsp of oil in a pan on a medium to high level. Add onions and lightly salt. Roast the onions until golden, then add the cashews and fry on all sides. When the onions are golden brown and the cashews are lightly browned, set both aside in a bowl.
- Reduce the heat and add some oil, fry the mustard seeds in it until the oil begins to spray (caution!), Then add the rice. Add some grated lemon zest, then season with salt and lemon juice. Roast for about 5 minutes, then garnish with mint and a pinch of garam masala and serve.