In south India it is often a part of the everyday meal and it helps in soothing the stomach after having a spicy meal. We had been to Annapoorna recently and I found their curd rice to be delicious. The other items on the menu were also mouth watering and have very less spice. The food there is much less oilier than other restaurants. Their chutney's, sambar and pepper rasam also are worth trying. Their pineapple keshari and beetroot halwa deserve a special mention too. So I decided to make curd rice today for dinner and post my version of the curd rice. Curd rice is usually made with left over cooked rice. But I usually cook rice, cool it and make curd rice instantly and I find this version much tastier. Also to give it a green attractive color, a handful of coriander leaves can be ground with a little curd and added to the rice.
Ingredients
3 cups cooked rice
1 cup curd
1/4 cup milk
1 teaspoon mustard seeds
6-7 curry leaves or kadipatta
pinch of asafoetida
one pinch of ajwain seeds
2 tablespoon chopped cashew nuts(optional)
1 tablespoon raisins
1 tablespoon chopped coriander leaves
salt for taste
2-3 green chilies or as desired
1 tablespoon ghee
Method
Mix rice, curd and milk and keep aside for around 30 minutes till the rice absorbs the curd. Mash the rice lightly. Add salt as per taste. Heat ghee in a seasoning pan and add mustard seeds. When they splutter add asafoetida, coriander leaves, curry leaves and ajwain seeds. Now add green chillies and ginger. Add this to the rice. Fry the cashew nuts in ghee till brown and then add raisins and fry for a minute. Garnish the curd rice with the nuts and raisin.
Serve with papad and pickle.
Ingredients
2 cups rava or semolina
1 1/2 cup curd (1 cup if curd is sour)
3 tablespoon peanuts
1 cup grated carrot
1/4 cup green peas
1 teaspoon chana dal
1 teaspoon urad dal
salt for taste
2-3 green chillies (chopped)
1 tablespoon ginger (chopped)
3-4 tablespoon chopped coriander leaves
2 tablespoon cashew nuts
2 tablespoon raisins
1 tablespoon mustard seeds
10-12 curry leaves or kadipatta
oil
1/2 tablespoon ghee
Method
Soak peanuts over night. Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add urad dal and chana dal. Fry for a minute and add curry leaves and chopped green chilies. Add ginger and rava. Fry till the rava is light brown and crisp. Fry cashew nuts in ghee and add it to the rava with the raisins. Cool down the rava. Add curd or yogurt, soaked peanuts, coriander leaves, carrot, peas and 1/2 cup of water and mix well. Keep aside for 1 hour. Then add water to make idli-like batter. Add salt for taste. Grease idli molds and put the batter in the mold. Steam for 12-15 minutes. Serve hot with peanut chutney.
This is the awesome quick sandwich recipe on earth. It can be made in 5-10 minutes. Kids love this sandwich too. It is great to have this with tea for breakfast.
Ingredients
bread slices
1 medium boiled potato
chopped coriander leaves (optional)
salt
chili powder or pepper as per taste
Method
Mash the potato well and add salt, chili powder/ pepper powder and coriander leaves. Put this filling between the bread slices and grill it in a sandwich maker or a tava. Serve hot with ketchup.
Preparation time: 5- 10 minutes
Serves: 2 sandwiches
This is another quick recipe for using the left over rice. It makes a filling breakfast dish as well as great for tiffins.
Ingredients
2-3 cups of cooked rice
1 1/2 tablespoon oil
1 teaspoon mustard
pinch of heeng
1/2 teaspoon haldi or turmeric
chilli powder or green chillies as per taste desired
salt for taste
Variations:
curry leaves (optional )
lemon juice (optional)
chopped coriander leaves(optional)
boiled vegetables like carrot, peas (optional)
roasted peanuts (optional)
Method
Heat oil in a pan and add mustard seeds. When the mustard splutters add asafoetida, turmeric powder, curry leaves and red chili powder or green chillies. Mix the rice, peanuts, and vegetables in the seasoning. Sprinkle handful of water if the rice sticks to the pan. Add salt and stir fry it till it is hot. Remove from heat and mix in lemon juice and coriander leaves. Serve with curd.
Preparation time: 10 minutes
Serves: 2
