Nimmakaya Pulihora (Lemon Rice)

This is one of my favorite recipes. When the recipe was originally developed in India, lemons were used (hence the name "lemon rice"). However, this recipe uses limes because the tartness of limes balances the spicy chilies and ginger in this recipe.

Note: This is a time-sensitive recipe. All the steps to add the ingredients must be done quickly or the dals and black mustard seeds will get burnt. I suggest measuring out all the ingredients ahead of time so that you don't waste time measuring while cooking.

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Ingredients

• one recipe plain rice
• 1/3 cup vegetable oil
• 1/8 teaspoon asafetida
• 2-3 dry whole red chilies such as chile de arbol
• 1 tablespoon black mustard seeds
• 2 tablespoons chena dal
• 1 tablespoon white urad dal
• ½ cup raw cashew nuts
• 1-inch piece ginger, minced
• 1-3 minced fresh green chilies, such as serrano
• 20 fresh or dry curry leaves
• ½ teaspoon turmeric        
• 2 ½ teaspoons salt
• 1/3 cup + 2 tablespoons lime juice
• pomegranate seeds to garnish (optional)    

Prepare the rice according to the directions using only 3 ½ cups of water. Heat oil in a saucepan over medium high heat.   

Add asafetida and red chilies.  

Notes 

• Asafetida is a gum extract from trees that can be found in Indian grocery stores. It acts as a digestive aid and prevents flatulence from occuring. If you are unable to find this ingredient, the rice will turn out fine without it.  

• Red chilies are added for flavor only and are not meant to be eaten.

When the red chilies turn one shade darker, add the mustard seeds and cover until the spluttering subsides.   

Uncover and add white urad dal and chena dal. 

When the white urad dal turns golden brown, stir in the cashews. 

As soon as cashew nuts turn one shade darker, add curry leaves.  

As curry leaves turn crisp, add ginger, chilies, turmeric, and salt. Fry for one minute, and turn off the heat. 

 

Let it cool for 3 minutes and add lime juice.   

Now add lime juice mixture to cooked rice, and mix thoroughly.  

You must let the rice rest for at least ½ an hour for flavors to mingle before serving.   

Optional: Garnish with pomegranate seeds.

Plain Rice

A rice cooker is must-have when cooking Indian food. Remember to add 2 cups of water for every 1 cup of rice.

 

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Yield 4 cups cooked rice

• 2 cups long grain rice
• 3 3/4 cups water

Wash rice with several changes of water. Add rice and water to the rice cooker and follow the rice cooker's instructions to cook white rice.

Alternative: To cook rice on the stove instead of using a rice cooker, place rice and water in a heavy medium sauce pan and bring it to boil over medium high heat. Reduce heat to lowest setting, cover and cook for about 20-25 minutes, until rice is cooked and the surface is covered with steam holes. Let it rest for 5-10 minutes. Use a fork to fluff up the rice before serving.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

Palak (Saag) Paneer

The combination of both chopped and pureed spinach is essential for making delicious palak paneer.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.  

Have fried paneer pieces ready, set aside until ready to use. 

Alternative: Use queso fresco, a Mexican cheese that can be found in most supermarkets, including Costco.

Blanch half of chopped spinach in boiling water for 1 minute and grind into puree in the blender.

 

Heat oil in a medium sauce pan over medium high heat. Add bay leaf and cumin seeds.

When cumin seeds sizzle, add onions.

Saute onions until translucent. Add ginger garlic paste and fry for a minute.

Add coriander powder, cayenne, turmeric, amchoor powder, and fennel seed powder. Fry all the spices with the onions for 1-2 minutes.

Add chopped tomato and tomato puree. 

Add salt and cook for about 5 minutes until tomato is soft and some of the moisture evaporates. Add both pureed and chopped spinach.

Cook for 10 minutes, stirring occasionally. Stir in sugar and milk.

Add fried paneer pieces to cooked spinach and heat through. 

To season, heat ghee in a small skillet over medium heat. Add garam masala powder to hot ghee.

Add seasoning to the cooked spinach. Garnish with cilantro and serve.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

Fried Paneer Pieces

You can buy paneer from the refrigerator section of any Indian grocery store.

Alternative: Use queso fresco, a Mexican cheese that can be found in most supermarkets, including Costco.

Vegan substitution: Use tofu pieces instead of paneer pieces.

Yield about 12 ounces

• 12 ounces paneer
• 2 tablespoons all purpose flour
• oil for pan frying 

 Cut paneer into 1 1/2-inch pieces.

Dredge the paneer pieces in all purpose flour, shaking off the excess flour.

Add enough oil to cover the bottom of a large skillet. Heat over medium high heat. When the oil is hot, add as many paneer pieces as the skillet can hold in a single layer without crowding.

Fry the pieces until golden brown evenly.

Using a slotted spoon, remove them onto a tray lined with a paper towel. Let them cool. Use as needed.

 
Note: You can refrigerate fried paneer for up to a week. You can freeze it for up to a month. 

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 

Okra Fry

The wonderful thing about this recipe is that the okra can be cooked in the microwave, giving you the freedom to multi-task or relax while it cooks. 

Note: To select tender okra, snap the tip off with your fingers. If the tip snaps and breaks off, the okra is tender. If it doesn't, it is fibrous. 

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen. 

Rinse and dry okra with paper towels. Trim the ends and cut into 3/4-inch pieces.

Heat oil in a wok or skillet over medium high heat. When oil is hot, add the red chilies. 

Note: Whole red chilies are added for flavor. They are not meant to be eaten.

When the chilies turn dark, add mustard seeds and cover with a lid until the spluttering subsides.

Uncover and stir in cumin seeds. When cumin seeds sizzle, add curry leaves.

As soon as curry leaves are crisp, add the chopped onion.

Saute onion until translucent. Stir in okra. 

After the addition of okra to the pan, you can transfer the whole mixture to a microwave safe dish.

Cook in the microwave in 5 minute-intervals for 15-20 minutes (depending on how much okra you are cooking), uncovered at full power, stopping and stirring once or twice after every 5-minute interval. During the last minute of cooking, mix in salt, turmeric and cayenne. 

Alternative: To continue cooking on the stove, stir in okra, salt, turmeric, and cayenne in the wok or skillet. Reduce heat to medium and fry until okra is cooked for about 20-25 minutes while stirring occasionally.

Serve as a side dish to any meal.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.