Sour Rice
Benefits: This is my first recipe that I have placed when I started my blog. This takes about twenty minutes to cook and can be served to ten people once. It is a very tasty food and easily digestible. Use of asafoetida and fenugreek seeds cures constipation problems in some people. If the food is untouched by hand, storing it at room temperature keeps the food fresh for 12 hours and it can be safely consumed during this time. The biggest plus of this recipe is that each and every ingredient used is digestible and one can literally clean the plate without any leftovers. This is a very light food and digestible by even a one year old infant as well as an eighty plus person. Wishing you all a healthy and happy eating, I take leave.
Total Steps
14
Ingredients
15
Tools Needed
9
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http://shakhaharibhojan.blogspot.comIngredients
- 600 gram rice
- 3-2 numbers lemons (small or big)
- 30 gram table salt
- 1600 ml potable drinking water
- 6 numbers green chilies
- 14 numbers curry leaves
- 20 numbers groundnut seeds
- 3 gram fenugreek seeds
- 5 gram dried black mustard seeds
- 11 teaspoons groundnut oil or sunflower oil
- 1 gram Asafoetida powder
- 5 gram moong dal
- 5 gram channa dal
- 6 numbers red chilies
- 5 gram turmeric powder
Instructions
Step 1
Wash the rice in water once to remove any impurities.
Step 2
Place 600 grams of rice in a cylindrical vessel and pour 1000 ml of water into it.
Step 3
Open the pressure cooker and pour 600 ml of water into it.
Step 4
Place the cylindrical vessel with rice into the pressure cooker and close the lid.
Step 5
Place the pressure cooker on a gas stove and light it. Place the whistle on the cooker lid.
Step 6
Allow the pressure cooker to blow three whistles (approximately 10 minutes). Switch off the gas stove, remove the cooker, and let it cool for at least 10 minutes.
Step 7
While the cooker is cooling, place a frying pan on the gas stove and light it on a low flame.
Step 8
Pour 11 teaspoons of groundnut or sunflower oil into the frying pan and allow it to warm for 2 minutes. Then add the following ingredients one by one in order: 5 grams dried black mustard seeds, 3 grams fenugreek seeds, 5 grams moong dal, 5 grams channa dal, 20 groundnut seeds, 1 gram Asafoetida powder, 6 red chilies cut to 2.5 cm length, 5 grams turmeric powder, 6 green chilies (cut to size), and 14 curry leaves.
Step 9
Allow the mixture to fry for 4 minutes on a low flame, then switch off the flame and cover the pan with a lid.
Step 10
Extract the lemon juice (from 3 small or 2 big lemons) and pour it into the open-mouthed round steel utensil (basin). Add 30 grams of table salt to the lemon juice and spread the mixture like a thin film.
Step 11
Open the pressure cooker lid and remove the vessel with cooked rice. Using the large round spoon, transfer three spoons of rice into the basin.
Step 12
Transfer two spoons of rice into the frying pan, then add its contents (the fried mixture from step 9) to the basin. Add the remaining cooked rice to the frying pan, mix it with any residue, and transfer it to the basin.
Step 13
Once all the rice is transferred to the basin, hold the edges of the basin to keep it stationary. Mix the rice and all the ingredients thoroughly until a yellow, uniform lemon rice mixture is achieved. This takes about 3 minutes.
Step 14
The lemon rice is now ready to be consumed.