Back at home we had rice twice a day, for lunch and then for dinner too. So you can imagine the shock I had when I came here and saw here, everybody ate bread twice a day than warm lunch and dinner oh and the breakfast too was a hot meal back at home.
Ofcourse I adjusted to the habbit here of having bread in the morning and evening here.
Hi hi no work here just slice the bread and that is it for breakfast and evening.
When my sis visited me last year she was saying I have no cooking here..............
I am sure Chitranam is not new to you all as you all have made this, but for me it is the first time I make them.
And it was super spicy, lemony delicious.
Recipe is from Indira's blog Mahanadi , it is the first blog I came across few years back. and I am so glad I discovered the blog world.
You want to have the real authentic recipe chekc her place.Mahanadi blog .
Rice:4 cups of basmati rice cooked.
2 to 3 juicy limes - cut and juice to a cup
6 to 8 green chillies, Indian or Thai variety - slit vertically ( or acccording to your taste)
¼ cup - Chana dal pre-soaked in water at least half an hour before.
2 tablespoons - urad dal
1 teaspoon each - salt and turmeric
2 tablespoons oil.
1/2 tsp each - mustard seeds, cumin, and red dry chilli pieces.
12- 15 fresh curry leaves.
1/4 cup peanuts
1/4 cup cashew nuts.
In a skillet, heat one tablespoon of oil.
First add peanuts, fry them until they turn light brown. Remove. Add and fry cashews next. Remove from the pan to a plate, keep them aside.
Now in the same skillet, add another tablespoon of oil.
Add and fry the curry leaves first. Then cumin and mustard seeds. When seeds start to splutter, add the split green chillies, channa dal and urad dal.
Saute them till golden and crisp. In the end, sprinkle half teaspoon turmeric for that golden yellow color.
Mix and then saute for another one to two minutes.
Now add the toasted peanuts and cashews to the cooked rice.
Stir in salt and sprinkle the limejuice. Combine thoroughly and delicately.
Have a taste, it should zing or shock your taste buds like sucking on a fresh lime wedge. If not, add some more limejuice and salt. Mix again. And keep in mind that rice absorbs the limejuice, and the tanginess you feel during the preparation reduces in intensity after sometime.
Sending this to Nags for her , which is a event started by Meeta of What' s for Lunch Hooney.
Sending this also to Easy Crafts