Tangy Lemon Rice


Lemon Rice

Lemon Rice

So…what do we when Charit is not around for the weekend- We do what he does not enjoy so much! And one of them is “eat lemon rice”, he likes it but this is not his favorite. I and Arnav love it! My first memory of this dish is eating it as Prasad in temple. And then colleagues would often bring it…and I would finish it for them! I love the small packets of lemon rice that we get here in temples as Prasad.

Here is how the dish goes-


3 cups boiled Rice

2 Tbsp Oil

1 tsp Black Mustard seeds/Rai

Pinch of Hing/asafoetida

Few curry leaves

3-4 chopped green chilies optional

3-4 Whole Red Chilies

1 tsp. turmeric powder

½ tbsp Channa daal

½ cup raw peanuts

Chopped Coriander

Salt to taste


Heat a tbsp of oil and add peanuts, roast until brown, drain and keep aside. To the same pan, add tbsp oil, add mustard seeds, once they crackle add hing, whole red chilies, green chillies, channa daal and curry leaves. Fry until the channa daal is brown. Now add the peanuts, and turmeric powder, stir fry for a minute. Now add cooked rice, salt and lemon juice, stir gently. Remember to add lemon juice in slight excess, the rice should be slightly more tangy, as by the time you sit to eat it the cooked rice will soak the additional flavor.

Garnish with coriander and eat it warm. This can be served at room temperature also. You can eat it with curd or a Chutney of your choice.


Stuffed Mushrooms


Hard to believe we but here we are already a month into 2012! New Year resolutions made and broken already! So much for the gym I joined…I hope I can get back there soon and stick to it as well!

So here is the first dish for 2012, Mushrooms- not really my favorite but Charit and Arnav love it.  This one makes a perfect Sunday Snack! And if you in the kitchen cooking with your hubby, kid or friend, it is fun all the way!

I must tell my son Arnav is so fond of cooking and has started showing interest in various ingredients that go into cooking different dishes! He insists on making “Boost” for himself and it is a pleasure to see those little dexterous hands putting things together. He is awesome and today he cut a Kit Kat into pieces and poured a lot of Chocolate Sauce on it- just for me- to make it more chocolaty! ‘Cause that’s how I love it! Thanks You Arnav! You are such a sweetheart!

Will get to the stuffed mushrooms now! Here is how it goes!

Stuffed Mushrooms - Before Marinating

Stuffed Mushrooms - Before Marinating



7-9 mushrooms (preferably large)

For Stuffing

1 Cup paneer mashed

1 tsp Turmeric powder; 1 tsp Chaat Masala, 1 tsp dry mango powder

1 tsp Coriander Powder, 1 tsp Cumin seeds, ½ tsp Garam Masala

Chopped green coriander & salt to taste; you can also add raisins and cashew nuts if you like or cut green chilies.

Combine all ingredients together and keep aside.

For marinating- Curd- 1 small bowl- hung for 15 minutes

Mix the curd 1 tsp garlic paste, 1 tsp Turmeric Powder, Salt to taste. If you’d like add some red chili powder do so as per taste and whisk it so that it is smooth.


Wash the mushrooms and remove the stem. Scoop it out actually and clean a bit. Fill the paneer mixture prepared above in the hollow of mushrooms and keep aside. Dip the stuffed mushrooms into the curd mixture and after 15-20 minutes thread onto thin skewers. Grill in the oven till it is complete.

Serve hot with green chutney or onion rings. You can also add Kasuri methi in paneer mixture for additional flavor. Happy time Snacking!



Petals In The Dust: The Endangered Indian Girls

Leave a comment

Wanted to share a touching story here.




Life will go on as long as there is someone to sing, to dance, to tell stories and to listen — Oren Lyons