Ginger Lime Rice | Lemon Rice

Lime/Lemon Rice is one of comfort rice dish from South India.Lime rice is one amazing way of transforming simple white rice to a tangy, spicy and nutty rice. It's a quick and easy recipe when you have cooked rice/leftover rice in hand and your job is just adding a tadka to the rice with some nuts and spices. Ginger is very healthy and adding a bit of it makes the lime rice more flavourful and tasty. 
Lime/Lemon Rice is served along with papads, raita(Boondi Raita) or with chutney or  just like that at any time of the day.

You may also like to check other Indian Rice recipes like

Chicken Kheema Pulao
Dry Fruit Fried Rice
Jeera Rice

You may also like to check other few recipes under 30 mins

Poha Chivda

Sabudana Khichdi

20 Minute One Pot Pasta

and so on...

Level: Easy 

Total time: 10 mins.
Serves: 2-4

Ingredients

Cooked Rice: 4 cups
Lime/Lemon Juice: 4 tablespoons (to taste)
Oil : 3 tablespoon
Peanuts(ground nuts): 2 tablespoon
Cashews: 8 (halved)

Mustard Seeds: 1/2 teaspoon
Urad Dal(split,skinned black gram): 1 tablespoon
Chana Dal(bengal gram split and skinned) : 1/2 tablespoon

Cumin seeds: 1/2 teaspoon
Green chillies: 1 (chopped finely)
Red Chilly: 2 (cut in half)
Grated Ginger: 2 tablespoons

Curry Leaves: 1 stalk

Asafoetida (Hing): A pinch

Turmeric powder: 1/2 teaspoon
Salt: 1 teaspoon(to taste)

Directions

Add lime/lemon juice to the cooked cooled rice/leftover rice and keep a side.
In a small frying pan add oil and once hot roast peanuts till they turn brown and crispy. Remove the peanuts and keep it aside.
In the same pan roast cashewnuts till golden brown and keep it aside.
Now add mustard seeds and let it crackle, now add urad dal, chana dal. Once the dals change the colour add cumin seeds, red chilies, green chilies and ginger.
Stir for 15 secs and add curry leaves, asafoetida,turmeric powder,salt and fry for 3-4 secs and switch off the flame.
Add fried peanuts, cashews to the mixture.
Now add the rice to the mixture and mix well and keep it aside for 10-15 minutes if you have time for best taste.

Wanna try....let set go....

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Tomato Pulao recipe | Lunchbox recipe | Flavour Diary

Hi friends, today's recipe is Tomato pulao. If you are looking for some quick and easy rice recipe for your lunch or dinner or for any lazy day this is would be your one good option. 

Tomato pulao is very easily made in pressure cooker. The main ingredients for this pulao is tomatoes, onion and some spices along with rice. You can use normal rice or basmati rice but for basmati rice the water should be in 1 :1.7 rice water ratio and for all other rice varieties its 1:2 ratio. This pulao is best for beginners and bachelors. Click the image below for the making of it. 👇

You might be interested in other rice recipes like:

Chicken Kheema Pulao
Dry Fruit Fried Rice
Jeera Rice
Ginger Lime Rice

Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken kachi Akhni Dum Biryani
Parda Prawn Dum Biryani
Prawn Veg Pulao
Coconut Fried Rice
Aloo Chutney Pulao
Cabagge Rice

Level: Easy

Serves: 2-4

1 cup: 250ml

1 tablespoon(TBS): 15ml

1 teaspoon (tsp): 5 ml

Ingredients

Oil: 2TBS
Cinnamon: 1 inch
Star Anise: 1
Cloves:5-6
ShahiJeera(black cumin seeds): 1 tsp
Green Chilli: 2 cut
Onion : 1 large
Cashews: 8-10
Ginger Garlic Paste: 1 TBS
Tomatoes: 4 medium
Turmeric: 1/4 tsp
chilli powder: 1 tsp (To taste)
Garam Masala Powder: 1 TBS
Cumin Powder: 1/2 tsp
Fresh Mint : 1/2 cup
Fresh Coriander: 1/2 cup
Water: 2.5 cups
Basmati rice: 1.5 cups(soaked for 30mins)

Directions

In pressure cooker add Oil. Once hot add Cinnamon, Star Anise, Cloves, ShahiJeera(black cumin seeds),Green Chilli, Onion and Cashews. Saute until onion turns transparent.
Add ginger garlic paste and saute until raw smell of ginger garlic is gone.
Add Chopped tomatoes, turmeric, chilli powder, Cumin powder and garam masala. Cook until tomatoes turn mushy.
Add chopped coriander, mint, water, soaked basmati rice and salt, mix well and pressure cook for 2 whistles.Once the pressure is released then mix with fork. And serve hot with raita. 

You may also like:

Raw Mango Rice

Konkani Dosa / Mushti Dosa

Yogurt Sandwich

Oreo Icecream

Gajar Ki Barfi

Read More »

Raw Mango Rice | Mamidikaya Pulihora recipe | Lunch box recipe | Flavour Diary

Hi friends, today's recipe is simple and easy lunch box rice recipe.  This rice recipe is tangy and mouthwatering and easy to make.This recipe uses Raw Mango also called as mamidikaya in telugu and kairy or kaccha aam in hindi.

The ingredients used in this are easily available and Raw mango is peeled, grated and the seed is discarded. Rice is cooked and cooled and then used or simply use left over rice. 

This rice can be eaten as is or paired up with dry potato curry. 

click on the link below for video 🔽

You may also like other rice recipes like:
Dry Fruit Fried Rice

Jeera Rice
Ginger Lime Rice

Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken Dum Biryani
Parda Prawn Dum Biryani
Prawn Veg Pulao
Coconut Fried Rice
Aloo Chutney Pulao
Cabagge Rice

Level: Easy

Serves: 2-3

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Oil: 3TBSP

Mustard Seeds: 1/2tsp

Cumin seeds: 1/2 tsp

Peanuts:2 TBSP

Urad Dal:1 tsp

Ginger: 1 TBSP

Curry leaves: 1 spring

Green Chillies: 2-3 cut

Dry Red chillies: 1 cut

Raw Mango: 1 cup grated

Turmeric: 1/2 tsp

Salt: to taste

Cooked Rice: 2 cup

Directions

In a pan add Oil and once oil is hot add Mustard Seeds.
Once seeds pop add Cumin seeds, Peanuts, Urad Dal, Ginger, Curry leaves, Green Chillies, Dry Red chillies and fry for 30secs.
Add grated raw mango, turmeric, salt and fry until oil separates.
Add cooked cooled rice, mix well and cook for 2-3 mins.Enjoy as is or pair it with dry potato curry.

You may also like other Video Recipes:

Tomato Pulao

Oreo Icecream

Carrot Barfi

Daliya Upma(Broken Wheat Breakfast)

Eggless Orange Cake

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Chicken Fried Rice Recipe | IndoChinese Recipe | Flavour Diary

In India we can find Indo chinese food joints on the streets and they are very much crowded too during evenings. These street food joints they make awesome food naming it chinese food with Indian tadka to it. We can find many dishes like manchuria, egg fried rice, veg fried rice, spring rolls and so on. Standing on street and waiting for the order to come and once you get the order and trying out hot hot is a wonderful experience, which i frequently miss it...sometimes it make you sick staying far from motherland. Apart from Indo Chinese food, i miss Chat bandi wala food...they are mouthwatering tooo...typing it itself makes my mouth watering....blah blah....
Today's recipe is Indo Chinese fried rice dish which is easy to make and make use of all the leftover veggies, chicken and rice in the cupboard and fridge.Increase and decrease the quantities as required and to taste. Check out the ingredients and steps for the recipe.
You may also be interested in other Indo-Chinese recipes and here are few.

American Chopsuey

Gobi Manchuria / Cauliflower Manchuria

Vegetable Spring Rolls

Level: Easy

total Time: 25 mins

Serves: 2

Ingredients

Cooked Rice: 2 cup
Chicken: 300gm (small pieces )
Egg:2
Green Chillies: 1 or 2
Vegetables: 1/2 cup (carrots, corn...use veggies as you wish)
Spring Onion: 2 
Onion: 1 small
Garlic: 4 cloves (finely chopped)
China salt: 1/4 teaspoon (optional)
Oil: 2 tablespoon
Vinegar : 1 teaspoon
Light Soya Sauce: 1 tablespoon + 2 tablespoon(for chicken)
Black Pepper to taste
Salt to taste


Directions
Mix Chicken and 2 tablespoons of soya sauce and keep a side.
In a big pan add 1 tablespoon of oil and add soaked chicken and fry it until cooked takes approx 8 mins. Take it aside.
Now in the same pan add 1 tablespoon of oil and add finely chopped onion, Slit  green chilli, garlic and veggies and fry until onion is transparent and veggies are cooked/soft.
Now add 2 beaten eggs to the veggie mixture and scramble it.
Once eggs are cooked, throw in chicken, chopped spring onion, cooked rice, 1 or 2 tablespoon of soya sauce, vinegar, china salt,black pepper, normal salt to taste. Mix well and cook for 5 more minutes. Serve hot 

Tips
Increase or decrease the quantities to taste.
You can use freshly cooked rice or leftover rice too.

You might be interested in other Rice recipes, here are few

Lemon Rice / Ginger Lime Rice

Jeera/Cumin Rice

Hyderabadi Mutton Taheri

Wanna try....let set go...

Chicken Fried Rice is going to be part of #foodiemonday #IndoChinese #bloghop recipes

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Coconut Fried Rice Recipe | Flavour Diary | Indian Cuisine | Lunchbox Recipe

 Today's Recipe is Coconut Rice. Coconut Rice is famous south Indian Rice variety. There are two ways of doing it.... one is cooking rice in coconut milk with some nuts in it and the other way is cooking the rice separately and then adding the coconut mixture. Coconut mixture is made of out of some nuts and spicy chillies. Today's version is second variation.
This is easy to make use of left over rice or freshly cooked and best for lunch boxes, party side rice recipe, for travelling .
If you love watching how this is made...click on the video below.

Level: Easy
Cook time: 10 mins
Serves: 2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Cooked Rice: 2 cups
Fresh Coconut: 1 cup(finely grated) 
Mustard Seeds:1/2 teaspoon
Green Chillies: 2 (finely cut)
Dry Red Chillies: 1
Split Chickpea/Chana Dal: 1 tablespoon
Split Blackgram/Urad Dal: 1 tablespoon
Curry Leaves:Few
Cashews/Kaju: 10-12(broken)
Hing: 1/8 teaspoon
Oil: 2 tablespoons
Coconut Oil: 1 tablespoon
Salt to taste

Directions

In a pan add Oil and coconut Oil, when its hot add mustard seeds . Once mustard seeds pop add chana dal,cashews,stir for 10-20 seconds.
Now add Urad dal, green chillies,dry red chilli, curry leaves and Hing  stir for 10-20 secs until cashews changes to light brown.
Now add grated coconut and cook for 2 -3 mins and then add cooked rice and stir for 2-3 mins until rice becomes hot and mixed.
Serve hot with pickle,chutney or sambar.

You may also like:

Caramel Custard

Tindora Coconut Fry

Gobi Manchuria

Chocolate Breakfast Smoothie Bowl

Read More »

Prawn Veg Pulao | Jhinga pulao | royyala Pulao | Rice Recipes

Looking for some easy,quick and one pot meal for lazy days then this Prawn veg pulao is one good option to opt for. This pulao has goodnees of both veggies and non veg and some spices which completely flavours up the rice. Prawn Veg pulao is completely different in taste compared to Prawn Biryani. You can also try my Hyderabadi style Prawn Parda dum Biryani.Prawn Veg pulao can be served  raita or with less spicy curry. Dig into the ingredients and steps for making a yummy rice dish.
This recipe is adapted and changed a bit to taste from my blogger friend Alka dee who blogs at culinaryxpress . If you want to explore odia cuisine then surely  her page has lot of mouthwatering recipes to look up for, which she has beautifully presented. 

You might be interested in other rice recipes like

Jeera/Cumin Rice
Ginger Lime/lemon Rice
Dry fruit Fried Rice
Hyderabadi Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken Biryani

Level: Easy
Prep Time: 15min

Cook time: 30 mins
Serves: 3-4 people
1 cup = 250ml

Adapted from here

Ingredients

Basmati Rice: 1 1/2 cup
Water: 2 1/4 cups

Prawns: 400gm
Mixed Veggies: 1/2 cup ( i used carrots, peas, corn)
Tomato: 1 medium
Onion: 1 medium
Ginger Garlic Paste: 1 tablespoon
Green Chillies split: 2
Lemon Juice : 2 tablespoons
Salt to taste
Oil/Ghee: 3 tablespoons
Fresh Coriander/kotimir chopped: 1/4th cup
Fresh Mint: 20 leaves

Powdered Spices:

Coriander/Dhaniya Powder: 1 teaspoon

Cumin/Jeera Powder: 1 teaspoon

Garam Masala Powder:  1 teaspoon

Turmeric: 1/2 teaspoon

Red Chilli Powder: 1/2 teaspoon

Whole spices:

Cumin seeds/Shahi jeera: 

Cinnanom stick: 1 inch

Cardamom pods / Elachi: 3

Cloves/Laung: 4

Directions

Wash and soak the rice for 20-30 mins.
Wash and Chop up the veggies and keep a side.
Wash and clean the prawns and marinate it with salt and turmeric.

In a pan add 1 tablespoon of oil/ghee and saute the prawns for 10 secs on each side and keep prawns aside.
In the same pan add 2 tablespoons of oil/ghee and add all the whole spices under the whole spice list and saute for 20secs.
Now add green chillies, onion cut length wise and saute until it turn light brown and then add ginger garlic paste and fry until raw smell is gone from ginger garlic.
Add finely chopped veggies, tomato ,salt, spices under powder spices list and fry for 2 or 3 minutes.
Add water,lemon juice chopped coriander,mint and bring to boil. Do the taste test and adjust salt and spice level and then add rice.
Cover and cook on low flame 10 to 12 mins until water is nearly disappearing then add fried prawns and cook the rice when completely done.
Serve hot along with raita or some less spice curry.

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