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Khichuri & Grains
Lemon & Lime (Below)


Ginger Citrus Rice

2 tablespoons ghee
2 tablespoons fresh ginger root, minced
1/2 teaspoon ground cumin
4 cups of water
2 cups basmati rice
2 teaspoons salt
1 large lime

In saucepan over medium heat, heat ghee until very hot. Add ginger root and ground cumin and cook for 1 minute. Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender. Stir in lime juice and offer hot.

Lime Rice #1

Juice of 1-2 limes
1/2 tsp turmeric
cup peanuts, ground
2 green chillies
1 minced fresh ginger
Salt to taste
1 tsp sugar
2 tbsps ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tblsp lentils
a pinch of asafoetida
a sprig of curry leaves

Fry green chillies, ginger and peanuts in a little ghee. Remove pan from heat. Add turmeric and rice and mix well. Add lime juice. Garnish with cilantro. You can also add chopped dill or peas for lovely color.

Lime Rice #2

3 cups Basmati Rice
Juice from 3 Limes
Green Chillies 1, minced
Fresh grated Ginger 1 inch
Salt to taste
1 tsp Turmeric
Ghee 2 Tbspns
3 tbspns Channa Dhal
1-1/2 tspn Mustard Seeds
3 Dry Chillies
1/4 tsp Asafetida
sprig of Curry Leaves
3 Tbspns Coriander leaves

Cook the rice as usual, with a tablespoon of butter. Put the finely chopped green chillies, ginger, salt, turmeric, and lime juice in a bowl and stir well. Sprinkle it over the cooked rice and stir gently with fork until the grains are coated, then set aside. In hot ghee fry the channa dhal till lightly browned, then add the dry chillies, asafetida, mustard seeds, and curry leaves. When mustard seeds splutter remove and pour the seasoning over the rice mixture. Stir again well, garnish with chopped coriander leaves, and offer.

Nimbu (Lemon) Rice

Rice 1 cup
Ghee 2 tbsp.
Mustard Seeds 1 tsp.
Urad Daal 1 tsp.
Chana Daal 1 tsp.
Cashews, handful
Raisins, handful
Turmeric pinch
Mixed vegetables 1 cup
Lemon 1

Cook rice. Heat ghee and add all other ingredients except for the lemon. Fry as appropriate. Mix everything in pan with rice. Squeeze the lemon juice into a bowl, remove seeds, then pour over rice and mix thoroughly. Offer hot.

Tamil Nadu Elumicham Pazha Saadham

Rice - 1 cup
Lemon - 1 large
Urad Dhal - 1/2 tsp
Dry Red Chilly - 4
Turmeric Powder - a pinch
Mustard Seeds - 1/2 tsp
Salt - 1 tsp
Venthayam (methi seeds) - 1/2 tsp
Channa Dhal - 1/2 tsp
Asafetida - a pinch
Cashews - 5
Gingelly Oil - 2 tsp

Cook the rice in 2 cups water, making sure that the cooked grains are separate. Let it cool on a large plate. Add the turmeric powder and the gingelly oil to the rice and mix evenly. Fry the venthayam in a pan without adding any ghee and then fry 2 of the chilies in a little ghee. Dry grind it coarsely along with the salt and sprinkle over the rice. In some ghee fry the urad and channa dhals, cashews (cut into small pieces), the remaining chilies and asafetida and spread this over the rice. Add the juice from the lemon and mix everything evenly. Garnish with cut curry leaves and coriander.