Nut Bolt Lime Rice (Guest Post - 23 By Renu)

Renu from Renu's Foodigest is our 23rd guest contributor in "Be My Guest With A Guest Post". Renu started blogging in March,2011 but left it in between. Now she has rekindled her interest in blogging and is actively pursuing it. This is her first ever guest post. She lives in Dubai and is her to make some new blogger friends hopefully.
The recipe she is going to share is her new creation 'Nut Bolt Lime Rice'. She was just cleaning the rice for lime rice when she wanted to try something "not the usual". So her mind went to the packet of different nuts she had bought recently and decided to "nuttise" her lime rice and her new favourite ingredient is dates so she added that too. Now why this name 'Nut bolt lime rice'? When she was a kid and her amma used to make semiya payasam, her brother and she would want more of the nuts and raisins and her ammumma(naani) started referring to it as nuts and bolts. So she would tell her mom give them more nuts and bolts. So anything where these nuts and raisins were there they were referred to as nuts and bolts and here she was adding many nuts and dates so the name had to be nut bolt lime rice. This is dedicated to her lovely grandmother, the best ammamma and the most modern loving understanding ammammaa.

Ingredients:

Ghee or refined oil - One and half tablespoon(1 tablespoon ghee and 1 tablespoon oil is used here)
Mustard Seeds - 1 tablespoon
Curry Leaves - 6-7 leaves
Cloves - 3
Whole pepper - 2-3
Chana dal - 1 teaspoon
Urad Dal - 1 teaspoon
Cashewnuts - Around 10(broken)
Peanuts - 2-3 tablespoons
Almonds - 4-5(chopped)
Dates - 4(chopped)
Lime juice - Of 3 lemons(small)
Haldi/Turmeric powder - Half teaspoon
Red chilli podwer - According to taste or you can use 2 slit green chillies
Salt - As per taste
Dhania/Coriander - To garnish
The amount of nuts and bolts can be increased or decreased accoring to your choice. These are rough measurements.

Preparation:

Boil one cup rice in one and half cup water with a table spoon of oil and a little salt in it in a pressure cooker.
Once done sqeeze some lemon juice on this and fluff it with a fork and kept it aside.
Now heat a non stick pan or kadai on the stove. Add the oil/ghee or both.
Then add the mustard seeds and when they splutter add the curry leaves(green chillies if you are using them), followed by cloves, pepper and chana dal.
Roast till chana dal changes colour .
Then add urad dal, followed by cashews, peanuts and almonds.
Add in the haldi and red chilli powder. Mix well.
Now add in the rice and mix well till the yellow colour is uniformly distributed.
Add in the dates and give it a good stir. Switch off the stove and add more lemon juice if required(Added a little more here).
Garnish with fresh coriander and the rice is ready to be served.

The best thing about this lime rice is you get a nut or a bolt(dals or the dates) in every spoon.

Serving Options:

Serve it plain or with curd or pickle of any choice(Renu's choice of pickle is lemon again).