LEMON RICE...

RECIPE:

Ingr:

Cooked rice                       a big bowl ( 4 servings)
Fresh Lemon juice           4 tbsp
Sesame oil                         2 tbsp
Mustard seeds                  1 tsp
Cumin seeds                     1/4 tsp
Urad dal                             1 tsp
Channa dal                        1 tsp
Hing                                   1/4 tsp
Turmeric pd                     1/4 tsp
Red chilli                           2
Green chillies                   4-5
Curry leaves                     1 sprig
Coriander leaves             1 sprig
Raisins                               1 tsp
Cashew nuts/peanuts      1 tsp
Salt to taste

Method:

1. Cool the cooked raw rice; mix with some sesame oil (1/2 tbsp).
2. See that they are grainy and separate; keep aside. 
3. Mix salt and turmeric pd in the lemon juice and keep aside.
4. Heat 2 tbsp sesame oil in a small skillet and put in hing. Add mustard and cumin seeds.
5. When they crackle, add red chillies, peanuts, urad, channa dal, curry leaves and gr. chillies.
6. Add cashew and raisins. See that they are golden in colour.
7. Remove 3/4 ths of the tempering from the oil and keep aside.
8. In the same oil, on medium heat pour in lemon juice and let it boil for 1 mt.
9. Remove from heat and mix in the reserved tempering.
10. Take the lemon mixture and mix with rice by adding little at a time. Mix carefully coating all the rice equally, not to break the rice grain.
11. Check for taste till desired flavour and sourness.
12. Sprinkle coriander leaves. 
13. Serve with roasted potato or ( papad and onion raitha).

Note:

1. Mixing sesame oil in rice keeps the grains of rice separate.
2. Adding the tempering at the end keeps it crisp and tasty.
3. Cooking with sesame oil lends true flavour to lemon rice.
4. As lemons differ in levels of sourness, see that the taste is arrived by proper balancing.
5. Adding raisins helps in lending a touch of surprising sweetness now and perks up the taste.