South Indian Lime Rice

Ingredients

serves Makes about 2 cups, serving 2 to 3, active time 10 minutes, total time 15 minutes

• 1 1/2 tablespoon vegetable oil or ghee
• 2 Serrano chilis, slit in half lengthwise
• 1 teaspoon black mustard seeds
• 1 teaspoon de-husked black lentils (urad dal)
• 1 teaspoon split yellow gram (chana dal)
• 2 tablespoons roasted peanuts
• 8 curry leaves
• 1 teaspoon turmeric powder
• 2 1/2 tablespoons lime juice (from 2 to 3 limes)
• Kosher salt
• 1 1/2 cup cooked white rice
• 1 teaspoon sugar
• 1 recipe poppadom
• Indian pickles

Procedures

1. Heat oil or ghee in the skillet over medium heat till shimmering. Add the slit chillis, stand back and stir for a few seconds until fragrant. Add mustard seeds, stir for a few seconds until they pop. In quick succession, add lentils, yellow gram, and roasted peanuts. Stir until the lentils turn a light brown, about 5 minutes. Add curry leaves. Stir until fragrant, about 30 seconds. Add turmeric powder, stir for a few seconds, then add lime juice. Add a pinch of salt, stir turn off heat. Add the white rice and fold gently to keep rice intact until all ingredients are incorporated. Fold in the sugar. Serve hot with poppadom and indian pickles.

Blueberry-Lime Ice Cream

Special equipment

ice cream maker, blender or food processor

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups blueberries
• 1 star anise star
• 1/2 teaspoon cinnamon
• Peeled zest of 1 lime
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 2 teaspoons lime juice from 1 lime, or to taste
• 3/4 teaspoon kosher salt, or to taste

Procedures

1. In a non-reactive medium saucepan, cook blueberries on medium heat with star anise, cinnamon, lime zest, and sugar until the blueberries lose their shape and a jammy syrup forms, 15 to 20 minutes. Remove star anise and transfer to blender.
   
2. On top of blueberries add cream, then milk, then egg yolks. Blend on high speed until thoroughly pureed, about 30 seconds. Strain into a clean medium saucepan.
   
3. Cook base on medium heat, stirring frequently, until a custard forms on a spoon but a finger swiped across the back leaves a clean line. Remove from heat and strain into an airtight container. Stir in lime juice to taste, then salt to taste. Base should have a slight but not pronounced tartness.
   
4. Chill overnight in refrigerator, then the next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and chill for at least 4 hours before serving.

Quick Asian Chili-Lime Chicken Soup

Ingredients

serves serves 2 to 4, active time 30 minutes, total time 30 minutes

• 12 ounces boneless, skinless, chicken breast, sliced into 1/4-inch strips
• 1 to 2 tablespoons fish sauce, divided
• 6 ounces rice noodles (see note above)
• 6 cups homemade or store-bought low-sodium chicken stock
• 2 stalks lemongrass (white parts only), minced
• 3 to 5 long green chilies (see note above)
• 2 to 3 tablespoons lime juice from 3 large limes
• 1/4 teaspoon sugar
• 8 ounces white mushrooms, trimmed and sliced into 1/2-inch slices
• 1 large bunch cilantro, roots trimmed, rinsed
• 1 medium onion, sliced into thin rings

Procedures

1. Toss chicken with 2 teaspoons fish sauce in a small bowl; set aside. Cover rice noodles with cool water; set aside.
   
2. Heat chicken broth, lemongrass, and chilies in large pot over medium heat to simmer. Simmer 5 minutes. Add 1 tablespoon fish sauce, 2 tablespoons lime juice, sugar, and mushrooms. Simmer until mushrooms are half-cooked, about 2 minutes.
   
3. Cut stems from cilantro and add to pot. Season to taste with lime juice, chilies, fish sauce, sugar. Add chicken and gently simmer until just cooked through, about one minute. Drain noodles and add to soup. Simmer briefly until cooked through but firm. Garnish with sliced onion and handfuls of cilantro leaves.

No-Churn Lime Ice Cream Pie (No Ice Cream Maker Required)

 

Special equipment

Blender or food processor, pie dish or tart pan

Ingredients

serves makes 1 pie, active time 1 hour, total time 6 hours

• For graham cracker crust:
• 10 graham crackers
• 1/2 teaspoon kosher salt
• 3 tablespoons sugar
• 5 tablespoons unsalted butter, melted and slightly cooled
•  
• For lime ice cream:
• 1/2 cup lime juice
• 1 tablespoon freshly grated lime zest from 1 to 2 limes, plus more for garnish
• 3/4 cup sweetened condensed milk
• 1 cup cream
• 1/4 teaspoon kosher salt

Procedures

1. For pie crust: Heat oven to 375 °F with an oven rack in the middle position. In a food processor, pulse graham crackers with sugar and salt until they form a fine powder. Pour in butter and pulse until crumbs become a coarse meal, scraping down sides of the bowl as needed.
   
2. Transfer crumbs to pie plate or tart pan and press into sides and against bottom for an even thickness all over. Refrigerate for 15 minutes, then bake until crust darkens in color and smells slightly nutty, about 15 minutes. Remove from oven and cool completely, then store in freezer until ready to fill with ice cream.
   
3. For the ice cream: In a medium mixing bowl, whisk together lime juice, zest, condensed milk, and cream. Stir until mixture thickens, about 1 minute, and add salt to taste.
   
4. To assemble: Pour ice cream base into to pie crust, spreading it evenly across with a rubber spatula, then chill in freezer until firm, 2 to 3 hours. Let pie sit out on counter for 5 minutes before serving, then garnish with lime zest and serve.