I don’t know, how other women are able to do it! But, I just couldn’t domesticate AK. Not even a bit, to the level of pet puppy. He is completely unruly. Maybe its not him…me to blame! This blog has created an illusion, as though I am some sort of culinary goddess, born to serve.

On the other day, I asked him to push the button ‘start’ in the pre-loaded, dishwasher, for which he gave me some lame excuses. Fine. Later, when I asked him for a little help in the kitchen to cut onions. He applied his usual strategy.

Eardrum failure to all the external noises except TV. Somehow I managed to get his attention (which by itself is worth an entire new post), only then, a sudden important work came up that needed his immediate action and he promised to cut the onions as soon it was done. He continued acting like the work was of never ending nature, hitting the keyboards at regular intervals and gave long breaths and exhausted look the each time I passed by.

When hours rolled…I was like, why don’t you bring your damn body mass and cut these freaking onions already, if you even have slightest intentions to sample the food I whip! But, only to preserve my sanity I didn’t speak the mind voice aloud. Ultimately the onions were the ones crying unable to bear the suspense of their demise. So my ambitious plans of disciplining him was completely moot.

Since there were no chopped onions…I turned this usual ‘Broken Rice Upma‘ into a ‘Lemon Bath’. Thank you, Lazy Goose…because, you are reason for my creative cooking! And, should I even mention who enjoyed the dish to the most?!

Broken Rice Lemon Bath

Other Names: Noi Arisi Elumicham-pazha Saadham. Broken Rice Lemon Bath. Noi-Arisi Lemon Upma.

Ingredients

• 1 cup broken rice
• 3 green chilies, chopped
• 1″ ginger, grated
• salt to taste
• pinch of turmeric
• 4 Tsp lemon juice
• 1 fistful peanuts
• 2 tsp chana dal
• 2 tsp urad dal
• 1 tsp mustard
• 1/2 cumin seeds
• 1 pinch asafoetida
• few curry leaves
• 2-4 tsp sesame oil

Method

1. Cook the broken rice till tender and wash and rinse the excess starch. Retain the clumped up rice in a colander, set aside.
2. Heat up a griddle and add oil. Add the tempering spices followed by ginger, chilies, peanuts.
3. Once its fragrant, add salt, turmeric and lemon juice too. Saute for a minute or so and remove from heat.
4. Now run this seasoning over the rice and mix-well.
5. Then, pack them in a compact box for couple of hours to increase its flavor. Serve up & enjoy.