Curd Rice / Yogurt Rice

Curd rice or Yogurt rice is the most day to day food of south India. The preparation involves very little time and according to our taste we can change the ingredients keeping the base as yogurt. It is the best lunch box food those days for me and it always pairs with all kind of pickles.

Basic Information: 

Preparation Time: 10 minutes

Cooking Time: 10minutes

Serves: 2-3



Ingredients:



Fresh Cooked Rice / Left Over Rice - 1 cup

Curd - 1.5 - 2 cups

Butter Milk - 1/4 cup (optional)

Ginger - 1 inch, chopped very finely

Curry leaves - 2 strings

Dry red chillies - 2 nos

Salt - to taste

Channa Dal - 1 teaspoon

Mustard seeds and urid dal - 1/2 teaspoon

Green chillies - 2 nos, chop them finely.

Asafoetida - 1 pinch

Oil - 2 teaspoon



Method:



1) In a Bowl, take rice and lightly mash them. If you are using a fresh cooked rice, allow it to cool and mash them.

2) Pour Curd/Yogurt, butter milk to the bowl. Add green chilli,one string curry leaves and salt to taste. Mix well.

3) Now, Take a pan and heat oil in it.

4) When oil is hot, put mustard seeds,urid dal and channa dal.

5) When Mustard seeds splutter up, add dry red chilli and asafoetida.

6) After a second, add ginger and fry them for few minutes.

7) Add remaining curry leaves and turn off the heat.

8) Mix this seasoning with curd rice. Mix well.

9) Serve with Pickle.

Note:

1) You can also mix grapes and pomegranate seeds, mango slices and grapes with this to get unique and different taste.

Redcurrant jelly

Glorious red jewels, not from my garden this time. simply made into a rich slightly tangy jelly/jam. Here's the pictures!

Lauki Peas Tikki

Today is the last day of the blogging marathon. For the last, the participating bloggers are paired and has to choose from the paired blog. I had to choose from Suma's Veggie Platter. Suma has posted quite a few recipes using Lauki and her Lauki-Oats tikki interested me. I tweaked the recipe to suit the ingredients available with me. Now I have another interesting recipe to include lauki. Thanks Suma. Here is how I made it.

You need

• Grated bottle gourd/lauki - 1 cup
• Sprouted white peas - 1 cup
• Aval/poha - 1 cup
• Red chilli powder - 1/2 tspn
• salt to taste
• Saunf - 1 tspn
• Kitchen king masala - 1/4 tspn

Method
Cook the sprouted  peas in MW for 7 minutes. The peas will be cooked and will not be soft to touch. Pulse it coarsely in the mixer. Toast the aval/poha for few minutes till  you see few flakes starts browning. Powder it coarsely like rava/sooji and not too fine.

Squeeze the grated bottle gourd and collect the juice in a bowl.  Mix all the ingredients in a bowl.  The dough will be very soft. If it is not moist enough, add few drops of the juice. I pinched off a small ball from the dough and while shaping into tikkis, I brushed little water to moisten it and proceeded. 

Heat a dosa tawa and shallow fry the tikkis. Drizzle oil around the tikkis and cook both sides till they are brown.

The tikkis were spicy on its own. It had a crisp exterior and soft interior. The coarse peas gave the feel of paruppu vada. This makes a good, guilt free snack to go with a cup of hot tea/coffee.

Check out what my fellow marathoners have cooked for the blogging marathon.
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