grated carrot

lemon rice

15th October 2016

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A delicious recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. Lemon rice is a simple and tasty dish, it is easily digested and suitable for all constitutions. It can be used daily and throughout all seasons.  Serve with a simple vegetable palya, green salad or with a cucumber raita.

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Beautiful India

Mallige – Jasmine flower, Mysore 

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Lemon Rice (Chitraanna)

Serves 3 – 4

Channa and urad dāl can be purchased at your local Indian store, when briefly fried in the oil they add a lovely crunch to the dish.  The fresh curry leaves when stored in the freezer keep their flavour up to 6 months – they have wonderful medicinal qualities. 

Use heaped when measurements except stated otherwise.

ingredients 

1 cup/200g white basmati rice

2 cups/500ml water

1 large carrot – 150g

2 tsp ginger, grated 

½ cup/40g dried unsweetened shredded coconut

1 tsp fine rock salt

1 tsp sugar/jaggery

1 -2 Tbsp lemon juice

¼ cup coriander leaves, chopped 

voggarane

¼ cup peanut/melted coconut oil

½ tsp black mustard seeds

2 tsp split channa dal

1 tsp split urad dal 

1 medium, mild dried red chilli

10 raw cashew nuts

1 tsp cumin seeds

10 fresh curry leaves

⅛ tsp asafoetida powder (hingu)

⅛ tsp turmeric powder

prepare the rice

1.  In a saucepan, wash the rice until the water runs clear, drain and pour in water, bring to boil, then reduce the heat to maintain a rapid simmer.  Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated.  Simmer for 8-10 minutes, or until the water has evaporated. Turn off the heat, cover and set aside to cool.

2.  While waiting for the rice to cool, grate the carrot – measuring 1 cup, grate the ginger, chop the coriander, cut the chilli into 3-4 pieces, halve the cashews. Set aside.

prepare the voggarne

3.  In a skillet over medium heat, add the oil and mustard seeds; when the seeds start to splatter and pop, add the channa and urad dal – fry for a few seconds, then add the chilli, cashews, and cumin seeds – fry until channa dal is golden in colour. Add the curry leaves, asafoetida and turmeric powder – continue to fry for a few seconds.  

4.  Stir in the grated carrot, ginger, coconut, salt, jaggery and lemon juice – cook for 6 minutes, until all ingredients have combined and the carrot is soft. Turn off the heat.

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5.  Add the cooled rice and coriander and using the right palm of the hand, gently combine, to ensure the rice is mixed well with the spices. Taste and adjust the seasonings, adding salt, sugar/jaggery or lemon.  Serve immediately.  

Lemon rice can be served with raita, plain yoghurt or accompanied with a vegetable palya.

variation

  • replace the carrot with finely chopped red pepper and cabbage.

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Goodness shared by Stacey

carrot palya

11th June 2015

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golden rays of Spring colours peeking through….

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and enjoying this unusual stillness…

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a simple carrot palya

for Anna

Serves 4  (I use 1 small-medium carrot per person).

This is such a quick & easy dish to make to serve with dosa.  Especially good with a bowl of guacamole and a spicy Indian Sambar.  The secret to getting this simple palya just right is to saute the grated carrot very minimally so that it is just slightly soft, but still retains its freshness and isn’t overcooked.  I found that using the smaller grater attachment on the food processor or box grater makes a difference to the finished dish.  The jaggery and coconut make it slightly sweet, so it is a favourite with the younger and more fussier eaters in the family. I keep it very simple as I love how the carrots get to shine, but you could easily spruce it up by adding finely chopped fresh coriander, a squeeze of lemon and a sprinkling of lemon zest.

ingredients

3 medium carrots

1 Tbsp spoon ghee/oil

½ tsp mustard seeds

¼ tsp turmeric powder

1 generous tsp jaggery/brown sugar

2 heaped Tbsp unsweetened dried coconut

¼ tsp fine rock salt

preparation

1.  Top, tail and peel the carrots.  Either using a smaller hand grater or your food processor (using the smaller grater attachment), grate the carrots.  Pick out the bigger bits and finely chop them, adding back in with the rest of the grated carrots.  Set aside.

2.  In a skillet, add the ghee and mustard seeds; when they turn grey, then add the turmeric and grated carrots, use two spoons and toss the carrots around as you would toss a salad, keeping the carrots moving – saute just for a minute or two.  

3.  Add the jaggery and dried coconut and a sprinkling of salt.  

Serve immediately, or if you are making ahead, transfer to another dish so it doesn’t continue to cook, then serve at room temperature.

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Goodness shared by Stacey

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