2-in-1 Lunchbox ideas! Lemon rice & Crispy Vada Lemon rice & vadas from leftover rice

Ingredients

• 2 tbsp Oil
• 1 tsp small Mustard seeds
• 1 ½ tsp Urad dal, black gram lentils
• ½ tbsp Chana dal, gram lentils
• 2 no. dry Red chillies, broken into half
• 2 tbsp Peanuts
• 10-12 no. Cashew nuts
• 2 no. Green chillies (less spicy & cut into diagonally)
• 2 sprig Curry leaves
• ½ tsp Turmeric powder
• 3-4 tbsp Lemon juice
• ½ tsp Sugar (optional) Sugar
• 3-4 cup Leftover cooked rice
• Salt to taste
• 1 ½ tsp Lemon juice
• 1 sprig Curry leaves, roughly torn
• A pinch of salt
• ¼ cup Water
• ⅓ cup Curd, beaten, curd (yogurt)
• 3 tbsp Semolina, Semolina
• 2 no. Green chillies (less spicy & chopped)
• 1 inch Ginger (peeled & finely chopped) Ginger
• 2 ½ cup prepared Lemon rice
• 2 sprig Curry leaves, roughly chopped
• Oil for frying
• 3 no. Green chillies, slit into middle
• 10-12 no. Cashew Nuts
• fried Cashew Nuts
• fried red chilies
• fried curry leaves

Steps

1. In a wok or kadai, add oil, once it’s hot, add small mustard seeds and let it splutter well.
2. Add urad dal, chana dal, dry red chillies, peanuts, cashew nuts and saute it well until golden in color.
3. Add green chillies, curry leaves, turmeric powder and saute it for a minute.
4. Add lemon juice, sugar, leftover cooked rice, salt to taste and give it a good mix.
5. Finish it with lemon juice, curry leaves, a pinch of salt, water and cover it with the lid and let it cook for a while.
6. Transfer it to the serving dish, garnish it with fried cashew nuts, fried red chillies and fried curry leaves.
7. Serve hot.
8. In a bowl, add curd, semolina and leave it aside for 4-5 minutes.
9. Add green chillies, ginger, prepared lemon rice, curry leaves and mix it well.
10. Divide the mixture into small lemon size balls and give it a desired shape.
11. Keep it aside for further use.
12. In a non-stick kadai, add oil, once it’s hot, add prepared vada and fry until golden brown.
13. Transfer it to an absorbent paper and keep it aside for further use.
14. In the same kadai, add green chillies and fry it for a minute.
15. Add cashew nuts and fry it for a minute until golden in color.
16. Transfer it to an absorbent paper and keep it aside for further use.