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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lemon Rice: Cook the rice with required amount of salt and cool. | 2. The grains should be separate. | 3. In a wok heat the oil. | 4. When hot, put in the mustard seeds and lower the heat. | 5. When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder. | 6. Take off the heat. | 7. Add the cooled rice. | 8. When cool, add the juice of two lemons. | 9. Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains. | 10. Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps. | 11. Coconut Chutney: Grind all ingredients together with a enough water to form a paste. | 12. In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds. | 13. When the seeds splutter, take off heat and pour over coconut paste. | 14. Add salt to taste. | 15. Serve with the Lemon Rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups		-	-	-	-
cooking oil	3	tablespoons		-	-	-	-
peanut	1/2	cup	roasted	413.91	11.7749	18.834	35.9452
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
cayenne powder	1	pinch		-	-	-	-
turmeric powder	1	pinch		-	-	-	-
coconut	1			1405.38	60.4631	13.2201	132.9553
green pepper	2			59.6	13.8272	2.5628	0.5066
ginger	1	piece		-	-	-	-
cooking oil	2	teaspoons		-	-	-	-
mustard seed	1	teaspoon		5.08	0.2809	0.2608	0.3624

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.