The phrase “We eat first with our eyes” was coined by Apicius, the 1st Century Roman gourmand implying that visual stimuli is as important as taste, flavour and aroma of foods. Foraging – the search for nutritious foods – is one of the brain’s most important functions. In humans, this activity depends primarily on vision. While the senses of taste, smell, and vision are definite, research shows that visual stimuli can change the perception of taste, smell, and flavour. Colour is the most obvious visual cue & contributes to the identification of food. It also generates expectations about its taste, freshness and quality.
Foodialogues presents a colourful combo…not just a feast to the eyes but also to the stomach. The combination of the vivid bright colours definitely impacts our hungry brain. Don’t let this be just a virtual food for your eyes. Let this riot of colour adorn your Sunday lunch table…feast and do it healthy Lemon-Peas rice paired with beetroot raita and crisp air-fried potato.
LEMON-PEAS RICE RECIPE
Ingredients for lemon-Peas Rice:
- Raw rice 1 c
- Sesame oil 1 tbsp
- Mustard seeds 1tsp
- Chana dal 1 tsp
- Urad dal 1 tsp frozen peas ¼ c
- Asafoetida 1 tsp
- Curry leaves few
- Coriander Leaves chopped 2 tbsp
- Red chilly 1
- Green chilly slit 3
- Juice of 2 lemons
- Turmeric powder 1 tsp
- Salt as required
Preparation Method for Lemon-Peas Rice:
- Wash cook rice till the grains are soft yet stand stiff. Set aside.
- Take a heavy-bottomed pan, add oil, splutter mustard seeds, add dals, red chilly and fry till golden brown.
- Add curry leaves, green chilly, and coriander along with peas and stir fry till done. Lower the flame, add asafoetida and turmeric, sauté well and add the rice.
- Gently mix along with required salt. Switch off the flame and drizzle the lemon juice. Remove and serve.
BEETROOT RAITA RECIPE
Ingredients for Beetroot Raita:
- Grated beetroot ½ c
- Fresh thick curds 1 c
- Green chilly chopped 2
- Curry leaves few
- Coriander leaves 1 tbsp
- Oil 1 tsp
- Mustard seeds 1 tsp
- Asafoetida 1 tsp
- Salt as required
Preparation Method for Beetroot Raita:
- Whisk curds along with salt, add grated beetroot.
- Temper with rest of the ingredients and serve chill.
AIR FRIED POTATO RECIPE
Preparation Method for Air-Fried Potato
- Wash and cube /cut potato into thick strips 1 C.
- Place them in water for 15 minutes. Wash well and towel dry.
- Place the cut potatoes on a bowl. Toss with a tsp of rice flour,1 tsp of Bengal gram flour,1 tsp chilly powder, 1 tsp turmeric powder salt as required, and finally 1 tbsp of cooking oil.
- Toss well and allow to marinate for 10 minutes. Air fry at 200 degrees Celsius for 15 minutes or until golden brown and crisp.
- Serve hot.
Note that the potatoes will be soft from the inside.
Delicious & Colourful Combo of “Lemon-Peas rice paired with beetroot raita and crisp air-fried potato” is ready 🙂
