Foxtail Millet Lemon Rice

 

            Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET LEMON RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch / dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. This is my take on this comforting South Indian breakfast. So check out the step by step pictorial recipe to prepare it.

          Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal when you run out off time or when you have those hungry pangs. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums.

• 1/2 cup Foxtail Millet, Soaked for 15-20 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2-3 whole dry red chilies
• 1 tsp. urad dal (split black gram)
• 2 green chilies, slit
• 1 sprig curry leaves
• 2 tbsp. roasted peanuts
• 1/2 tsp. turmeric powder
• 1/4 tsp.  asafoetida (hing)
• salt to taste
• juice of half lemon or to taste
• coriander leaves to garnish

          Pressure cook the soaked Foxtail Millet in 1 cup water for 2-3 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

          Heat oil in a wok / pan and temper with red chili and mustard seeds. After it stops spluttering, add urad dal, green chilies and curry leaves. Sauté for a few seconds.

          Now add the roasted peanuts, turmeric powder and asafoetida. Mix well. Next add the cooked millet and salt. Stir fry for 2-3 minutes on a medium flame. 

          Switch off the flame and then add the lemon juice and give it a toss. Garnish with coriander leaves and serve just as it is or with papad / chips for a great comfort meal.
     

                       Heat oil & temper with red chilies& mustard seeds. After it stops spluttering, 

                       add urad dal, green chilies and curry leaves. Sauté for a few seconds.

                              Add roasted peanuts, turmeric powder & asafoetida. Mix well.

                       Add the cooked millet & salt. Stir fry for 2-3 minutes on a medium flame. 

                              Switch off the flame & then add the lemon juice & give it a toss. 

                                  Garnish with coriander leaves.

                             Serve just as it is or with papad / chips for a great comfort meal.
     

Lemon Rice (South Indian Breakfast)

         Lemon Rice is a very common breakfast in South India, but it can also be had for lunch or dinner too. It is also offered in temples in the form of prasad / offering. Very yummy and easy to prepare, it is often carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papad or chips. So check out the step by step pictorial recipe to prepare it. 

• 2 cups cooked rice
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 whole dry red chili
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1-2 green chilies, slit
• 2 tbsp. roasted peanuts
• 1 sprig curry leaves
• juice of half lemon or to taste
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

           Heat oil and temper with red chili and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Saute for a few seconds.

          Now add the turmeric powder and salt. Mix well. Next add the cooked rice and stir fry for 2-3 minutes on a medium flame. 

          Then add the lemon juice and give it a toss. Saute for a minute. When done, switch off the flame and garnish with coriander leaves. Serve with papad or chips for a great comfort meal.
     

                   Heat oil & temper with red chili & mustard seeds. Then add asafoetida,
                   urad dal, chana dal, green chilies & curry leaves. 

                                Add turmeric powder & salt. Mix well. 

                                 Add cooked rice & stir fry for 2-3 minutes.

                                 Then add lemon juice & give it a toss. Sauté for a minute.
     

                              When done, switch off flame & garnish with coriander leaves. 

                                Serve with papad or chips for a great comfort meal.

Variety Rice Platter

          Indulge in all these yummy rice variety preparations with your leftover cooked rice. A great comfort food, these yummy and simple one-pot meal is anytime welcome for a quick meal on the go. 

          This is a very common breakfast item in South India, but can be had for lunch or dinner too. They make for a great substitute to any fried rice, biryani or pulao that you prepare usually. So treat your loved ones to something new for a great weekend breakfast / party lunch treat. Bon Appetit!!

1.  Curd Rice -

          This happens to be my comfort food and it tops the list. There is nothing like having a bowl of this humble curd rice for a simple lunch when time is a constraint. It is not only filling and soothing to your tummy, but it also tastes delicious with any pickle of your choice and papad. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this wholesome dish. It is simply divine. In fact I can have it everyday. 

• 1/2 cup rice, cooked till soft and mushy
• 1 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 whole dry red chilies, broken
• 2 tbsp. roasted peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tsp. coriander leaves, chopped
• 1 tsp. gun powder / idli podi (opt)

          Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.

          After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. 

           Serve, garnished with coriander leaves and a sprinkle of gunpowder.






2.  Lemon Rice - 


           A very good way to use up your leftover cooked rice. This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is also offered in temples in the form of prasad. Very yummy and easy to prepare, is often carried along while travelling and also in the lunch box. Best had with some fried / roasted papads or chips. 

• 3 cups cooked rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 whole dry red chilly
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 green chili, chopped
• 2 tbsp. roasted peanuts
• 1/2 tsp. red chili flakes (opt)
• 1 sprig curry leaves
• juice of half lemon or to taste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with red chilly and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.

          Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chili flakes and fried peanuts.

           Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.






3.  Podi Rice - 

          This is my style of a perfect comfort food as it is quick, easy and simple to prepare but with loads of flavour. This yummy one-pot meal comes in handy when you are too lazy or have very less time to cook. Enjoy with papad, chips or fryums. It is simply lip smacking and a great substitute to any fried rice, jeera rice or plain biryani. In this recipe I have used Andhra special Nalla Karam Podi, but you can use any store bought or homemade podi of your choice. Enjoy podi rice for breakfast, brunch, lunch / dinner or pack for a lunch box meal. 

• 2 cups cooked rice
• 2-3 tbsp. any idli podi (gunpowder)
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. ghee
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 tbsp. coriander leaves, chopped

          Heat ghee in a pan and temper with red chilies and mustard seeds. after it stops spluttering, add the curry leaves, urad dal and asafoetida.

          Sauté for a few seconds and then add the rice, turmeric powder, salt and podi. Stir fry for 2 minutes and switch off the flame. Serve, garnished with coriander leaves. 






4.  Coconut Rice - 

          This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding fresh grated coconut, peanuts / cashew nuts and other basic condiments to it. Very simple and easy to make, it is a great comfort food for anyone who loves coconut. 

• 2 cups cooked rice
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken
• pinch of asafoetida
• 1-2 fresh red / green chilies
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 tsp. urad dal (split black gram)
• 2 tbsp. roasted peanuts / cashew nuts
• salt to taste
• 1-2 tbsp. coriander leaves, chopped

          Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Sauté for a few seconds.

          Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and sauté for a minute. Switch off the flame.

           Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.

5.  Eggplant Rice - 

          This simple one-pot meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. 
     

• 2-3 long eggplants, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard seeds 
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, slit 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 2-3 cups cooked rice
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Sauté for a few seconds more.

          Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices. 

          Sauté till the eggplants turn tender. Add the cooked rice and combine everything well. Stir fry for 2- minutes. Switch off the flame and serve, garnished with coriander leaves. 





6. Tomato Rice - 

          Tomato rice is an authentic and a tangy South Indian dish. Any leftover rice can be easily made use of to prepare this yummy one-pot meal. It is generally had as a snack / breakfast along with some pickles and papad. 

          You can use some sambar powder to enhance the flavour. It is a very quick and an easy recipe, which is just perfect as a lunch box meal too. Few roasted peanuts / cashew nuts too can be added for some slight crunch.

• 2 cups cooked rice
• 2-3 tomatoes, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 fresh chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder (opt)
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and sauté till it changes colour.

          Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.

          Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.