How to make Nimbuwale Chawal -
Tangy rice preparation,kid will love this recipe.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Lemon juice (नींबु का रस), Cooked rice (पके हुए चावल)
Cuisine : South Indian
Course : Rice
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For more recipes related to Nimbuwale Chawal checkout Lemon Risotto, Lemon Rice With Vegetables, Lemon and Pumpkin Rice. You can also find more Rice recipes like Matki Pulao Hyderabadi Biryani Hara Masala Brown Rice Pulao Gatte ka Pulao
Nimbuwale Chawal Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sour
Ingredients for Nimbuwale Chawal Recipe
Lemon juice 1
Cooked rice 2 cups
Carrot 1 medium
French beans 10-12
Green capsicum 1 medium
Green peas 1/4 cup
Salt to taste
Oil 1 tablespoon
Cumin seeds 1/2 teaspoons
Ginger paste 1 teaspoon
Green chillies slit 2
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Boil water in a non stick pan. Cut carrot into triangles and French beans into big pieces. Put carrot into the boiling water.
Step 2
Cut capsicum into triangles. Add French beans and green peas to the boiling water.
Step 3
Add salt and cook for a while ensuring that the vegetables are not overcooked. Drain and set aside.
Step 4
Heat oil in a non stick pan, add cumin seeds and ginger paste. Add a little water and sauté for a minute. Add green chillies and mix.
Step 5
Add boiled vegetables and capsicum and mix well. Add cooked rice, salt, coriander leaves and lemon juice and toss.
Step 6
Cook till the rice gets heated through. Serve hot.
Nutrition Info
Calories : 639 Kcal
Carbohydrates : 105.4 gm
Protein : 15 gm
Fat : 17.5 gm
Other : Fiber- 10.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
