My much dreaded weekdays often begin and end with one thought “Tiffin er jonye ki banabo?” (What should I cook for my tiffin?). Am sure many of you working women who cook for themselves can totally relate to this. After I shifted to my new place, the joy of having your own kitchen was unparalleled. However, the child like joy faded soon when I had to cook my own meals. Though my office-para is filled with eateries, ranging from roadside ones to restaurants, yet I am a kind of a girl who will never leave home without her tiffin. In fact, I take immense sense of pride in carrying my Borosil Lunch Bag, which I got it from here Borosil Lunch Bag (Not a Sponsored Link)
Coming back to my easy tiffin recipes, Lemon Coconut Rice is one such recipe that is extremely easy, healthy and tasty as well. The best part about this recipe is that it uses very little oil and can be made with leftover rice. So I cook the rice the night before and keep it in the refrigerator, only to be used in the morning.
Here is my version of cooking it –
Cooked Rice : 1 to 2 cups (for best results use leftover rice)
Mustard Seeds : One teaspoon
Chana Daal/Bengal Gram : One Teaspoon
Peanuts : 10-15
Cashew Nuts : 5-10
Dry Red Chillies : 2 to 3 whole
Curry Leaves : 10 to 12 leaves
Turmeric Powder : Half Teaspoon
Grated Ginger : Half Teaspoon
Dry Desiccated Coconut : Half Cup (You may use fresh coconut instead of this if you have)
Salt : As per taste
Sugar : Half teaspoon
Lemon Juice : Half a lemon
Oil : One Tablespoon
Coriander Leaves : Handful (Optional)
Ghee : Half teaspoon (Optional)
- Heat a pan/kadhai and add oil to it.
- Once the oil gets heated up, add the mustard seeds.
- Once the seeds start spluttering, add dry red chillies, curry leaves and the chana daal. Let it cook for around a minute on medium flame.
- Add the grated ginger to it. Fry it for another minute.
- Then add the peanuts and the cashew nuts. Saute for 15 seconds.
- Now add the rice to it and stir well. After a minute, add salt, sugar and turmeric powder to it.
- Mix well and fry it for around 4 to 5 minutes. Now add the grated coconut. Toss it for another minute and shut the flame off. Lastly, add the lemon juice.
- You may garnish with chopped coriander leaves and splash some ghee on the top (optional).
Cooking Time : 10 minutes
Serves : 2 people
This was easy right? This rice can be easily paired with some home made curd, pickle, papad, or even some coriander mint chutney.
Do try it out and let me know how it went. I will share my versions of more such tiffin recipes. And please do let me know if you have any request for a particular recipe.
Till then, this is S.P. signing off from Tic Talk Toe. Take care.