Taste the India

Lemon rice is a popular South Indian dish known for its tangy and flavorful taste. Here's a simple recipe for making lemon rice: ### Ingredients: - 2 cups cooked rice (preferably cooled) - 1-2 tablespoons lemon juice (adjust to taste) - 2 tablespoons oil (vegetable or coconut oil) - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - 1 tablespoon chana dal (split chickpeas) - 1 tablespoon urad dal (split black gram) - 2-3 green chilies, slit - 1-2 dried red chilies - 8-10 curry leaves - 1/4 teaspoon turmeric powder - Salt to taste - A pinch of asafoetida (hing) - 2 tablespoons peanuts or cashews (optional) - Fresh coriander leaves for garnish ### Instructions: 1. **Prepare the Rice:** - If you don't have leftover rice, cook 1 cup of raw rice in 2 cups of water and let it cool. Spread it on a plate to prevent clumping. 2. **Temper the Spices:** - Heat oil in a large pan or wok over medium heat. - Add mustard seeds and let them splutter. - Add cumin seeds, chana dal, and urad dal. Fry until the dals turn golden brown. - Add peanuts or cashews if using and fry until they are golden. - Add green chilies, dried red chilies, and curry leaves. Sauté for a minute. - Add asafoetida and turmeric powder. Stir well. 3. **Combine Rice and Seasonings:** - Add the cooked rice to the pan and mix gently to coat the rice with the spice mixture. - Add salt to taste and stir well. - Turn off the heat and add lemon juice. Mix thoroughly but gently to avoid breaking the rice grains. 4. **Garnish and Serve:** - Garnish with fresh coriander leaves. - Serve hot with papad, pickle, or yogurt on the side. Enjoy your delicious and tangy lemon rice!

Taste and experience the magic

Cucumbers and onions offer several health benefits, especially during the summer: 1. **Hydration**: Cucumbers are about 95% water, making them an excellent way to stay hydrated in hot weather. 2. **Cooling Effect**: Both cucumbers and onions have a cooling effect on the body, which can help regulate body temperature during hot summer days. 3. **Nutrient-Rich**: Cucumbers are low in calories but high in vitamins K, B, and C, along with minerals like potassium and magnesium. Onions are rich in vitamin C, B vitamins, and folate, supporting overall health. 4. **Anti-Inflammatory Properties**: Cucumbers contain anti-inflammatory flavonoids and tannins that can help reduce swelling and soothe the skin. Onions have antioxidants like quercetin, which also have anti-inflammatory effects. 5. **Digestive Health**: Cucumbers are high in fiber, which aids in digestion and helps prevent constipation. Onions contain prebiotics, which support a healthy gut microbiome. 6. **Detoxification**: Cucumbers can help flush out toxins from the body due to their high water content and diuretic properties. 7. **Skin Health**: The high water content and presence of silica in cucumbers promote healthy skin, keeping it hydrated and reducing puffiness. The antioxidants in onions can help protect the skin from damage. 8. **Weight Management**: Both cucumbers and onions are low in calories, making them ideal for weight management and healthy snacking during summer. Incorporating cucumbers and onions into summer meals can enhance overall health and help the body cope with the heat more effectively.

Upma is a traditional South Indian breakfast dish made from semolina (also known as rava or sooji) and is often enjoyed for its simplicity and versatility. Here’s a basic recipe for making upma: ### Ingredients: - 1 cup semolina (rava/sooji) - 2 tablespoons oil or ghee - 1 teaspoon mustard seeds - 1 teaspoon urad dal (split black gram) - 1 teaspoon chana dal (split Bengal gram) - 1-2 green chilies, chopped - 1 medium onion, finely chopped - 1 inch ginger, finely chopped or grated - A few curry leaves - 1-2 tablespoons cashew nuts (optional) - 2-3 cups water - Salt to taste - Fresh coriander leaves, chopped (for garnish) - Lemon juice , cashew , favorite vegetables (optional) ### Instructions: 1. **Roast the Semolina:** - Dry roast the semolina in a pan on medium heat until it turns light golden brown and gives off a nutty aroma. Stir continuously to avoid burning. Once roasted, set aside. 2. **Prepare the Tempering:** - Heat oil or ghee in a pan. - Add mustard seeds and let them splutter. - Add urad dal, chana dal, and cashew nuts. Fry until they turn golden brown. - Add chopped green chilies, ginger, curry leaves, and finely chopped onions. Sauté until the onions become translucent. 3. **Cook the Upma:** - Add water to the pan and bring it to a boil. Add salt to taste. - Gradually add the roasted semolina to the boiling water, stirring continuously to avoid lumps. - Reduce the heat to low and cook the upma, stirring frequently, until the semolina absorbs all the water and reaches a soft, fluffy consistency. 4. **Finish and Serve:** - Once cooked, turn off the heat and cover the pan. Let it sit for a few minutes. - Fluff the upma with a fork, add a squeeze of lemon juice if desired, and garnish with fresh coriander leaves. - Serve hot with coconut chutney, sambar, or as is. Enjoy your delicious and comforting upma!