Cooks in : 20 min Serves: 2 people
Mixed rice varieties are made during festival season. They are best suited for lunch boxes and can be prepared in a short time, if the cooked rice is ready. Little, Kodo, Barnyard or Foxtail millet can be used for these rice varieties.
Ingredients:
Coconut Rice:
- 1/2 Cup Cooked Millet Rice
- 1/4 Cup Slightly roasted Grated Coconut
- Seasoning: 1/2 Tsp each (Mustard Seeds, Urad dal), 2 Red Chillies, 1/8 Tsp Asafoetida Powder, 1 Tbsp Peanuts, Cashew nuts and Curry Leaves
- 1/4 Tsp Salt
- 1 Tbsp Coconut Oil
Lemon Rice:
- 1/2 Cup Cooked Millet Rice
- 1.5 Tbsp Lemon Juice
- 1/4 Tsp Salt
- 1/8 Tsp Turmeric Powder
- Seasoning: 1/2 Tsp each of (Mustard Seeds, Urad dal, Chana dal), 2 Red Chillies, 1/8tsp Asafoetida Powder, 1 Tbsp each (Peanuts, Cashew nuts and Curry Leaves)
- 1 Tbsp Sesame Oil
Directions:
- Mix all the ingredients given under each heading to cooked and cooled millet rice to make Coconut rice and Lemon Rice.
- Fried papad/Vadam, chips go well with these rice varieties.
Note:
1. Increase/decrease lemon juice according to individual taste.
2. 1 Slit green chilli can be added to the seasoning.