Curd Rice

 

Curd rice is a very popular south indian dish. It’s easy to make and doesn’t require a lot of effort. Curd rice can be served with pickle or it can also be served plain. 

What you need:

• 2 cups of raw rice

• 1/2 cup pomegranate seeds 

• 1 tbsp cashew nuts (broken)

• 2 cups of fresh sweet curd

For tempering:

• 1 tbsp coconut oil 

• 1 tsp mustard

• Few curry leaves 

• 1 tsp coriander leaves

• 3 chopped green chillies 

Method:

• Wash and cook the rice in enough water till soft. Let it cool completely. Beat the curd and add it to the rice. Mix well.

• Take 1 tbsp coconut oil in a pan, add the mustard, curry leaves and green chillies. Add the cashew nuts and fry till they turn brown. Pour it over the corn rice. Also add the pomegranate and mix well.

• Refrigerate it or serve immediately with pickle. 

Aloo-Pudina Pulao

 

 Pudina is rich in antioxidants, phytonutrients and menthol, which helps the enzymes to digest food. This aloo-pudina recipe is easy, quick and has a great aroma to it. It can be served plain or paired with curd or raita and pickle.

What you need:

• 250 gms rice 
• 3 large potatoes (cubed)
• 1 & 1/2 cup pudina leaves
• 1/2 tsp turmeric powder 
• 3 green chillies 
• 1/2 tsp pepper
• 1/2 cup coconut 
• 1 tsp mustard
• 1 tsp lime juice
• 1/2 tsp jeera
• 1 tbsp oil
• salt to taste

Method:

1. Wash the pudina leaves and grind along with green chilies, coconut, turmeric powder, pepper and jeera.
2. Add 1 tablespoon oil in a pan. Add the mustard. Add the cooked potatoes. Fry till the potatoes turn light brown. Add the masala. Keep frying for about 2 to 3 minutes.
3. Add 500 ml of water and salt. Close the pan with a lid. When the water boils, simmer and add the rice. Check the salt and add lime juice. Close the lid and cook till done.
4. Serve hot with pickle or raita. 

Vegetable Pulao - Quick and Easy

Vegetable Pulao

This vegetable pulao recipe is easy, quick, aromatic and healthy. This one pot dish consisting of rice and vegetables is comfort at its best and this dish turns out to be a perfect meal when it is paired with raita or curds. 

What you need:

• 2 cups basmati rice
• 2 medium sized onions (chopped) 
• 1 big ripped tomato (chopped)
• 1/2 cup curd
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder 
• 1 tsp lemon juice
• 2 tsp ginger garlic paste
• 1/2 cup coriander leaves
• 2 green chillies (slit) 
• 1 tbsp oil or ghee
• 4 cups water
• Salt to taste 
• Vegetables: 1/2 cup each carrot, green peas and beans

Recipe:

1. Heat oil in a pan. Add chopped onions and fry till they turn translucent. Add ginger garlic paste. Sauté for 2 minutes. Add the chopped tomatoes. Fry till the tomatoes turn mushy and then add green chillies and coriander leaves. 
2. Beat the corn and it to the onion - tomato mix. Stir well. Add the vegetables and mix well. Close the lid and let it cook for 2 minutes. 
3. Add the spice powders and the water. Close the lid.
4. When the water starts boiling, add the washed rice. Simmer the gas. Add the salt and lemon juice. Close the lid and cook till done. 
5. Serve with raita. 

CARROT RICE

                                                        

CARROT RICE

With its lovely color, this easy and nutritious dish will be your favorite once you try it.  The high level of beta carotene in carrots acts as an antioxidant and slows down the process of aging (desired by all). The colorful rice will be a favourite tiffin box item with the school going kids. This dish can also be cooked with any white rice which you use daily. In that case use the water as per your measure.

What you need:

• Basmati Rice - 1 cup
• Carrot - 1 big, peeled, washed and grated
• Green Chillies – 2 finely chopped
• Onion - 1 medium sliced or minced as you prefer
• Cinnamon 1"
• Cloves - 2
• Bay leaf - 1
• Cooking oil - 1 tsp
• Salt to taste
• Ghee 1 tbsp (optional)
• Water – 1.5 cups (use the same cup in which you measured the rice)

Method:

1.     Wash the rice in 2-3 changes of water and soak it in 1.5 cups of water for 15 minutes, drain.

2.     Preserve this water and start boiling it when you start step 3.

3.     Heat the oil in a nonstick vessel, add the cloves, cinnamon and bay leaf

4.     Add the chopped chilies and onion. Fry for 2 minutes or so till the onions become translucent

5.     Add the carrots, fry for a minute

6.     Now add the preserved boiling water (step 2).

7.     When the water starts boiling add rice and slowly mix everything. Once this comes to a rolling boil, lower the heat, close the lid and boil for five minutes. Exactly after 5 minutes add ghee, close the tight fitting lid and turn off the heat. Let it rest for 15 minutes. Check the time, open the lid and slowly fluff the rice. Serve hot. 

8.     If you are using a cooker, after adding water add ghee and cook till 1 whistle. Leave for a minimum of 20 minutes before opening the lid.

9.     Can be eaten as it is. Tastes best if sserved with curd raita.

Tip: Water may vary depending on the rice. However, I always use 1.5 measure for whatever the quantity of rice I use. If don’t have a measuring cup, use a tumbler or cup for measuring the rice and water.

You may also like to serve simple Brahmi Chuttny (ondhelaga or karano)  along with this which will make a complete meal.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato

You may also like to try some of these with the carrots:

Peanut/Groundnut special

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU
Multi Purpose Spice Mix
Vanilla Custard

METHI PULAO

METHI PULAO

                                         

You need:

• Methi leaves  -  2 cups (picked & cleaned methi leaves only. Avoid adding stems. Chop roughly)
• Green Peas - 1 cups    (if using dried peas, soak overnight and semi boil before cooking this recipe)
• Rice - 2 cups
• Onions -2 medium (sliced thinly or minced)
• lime juice - 2 tsp
• salt

For the masala to be ground to a fine paste

• Coconut -  half cup
• Green chillies - 5
• Coriander leaves -  half cup (cleaned)
• Mint leaves 10-15 leaves
• Ginger 1”           
• Garlic 4 cloves
• Onion -  1
• Kuskus - 2 tsp         
• Cinnamon - 1”        
• Cloves - 4

Method:

1.     Wash the rice in 2-3 changes of water and soak it in 1.5 cups of water for 15 minutes, drain.

2.     Preserve this water and start boiling it when you start step 3.

3.     Heat oil, fry the onion till brown. 

4.      add green peas and methi leaves, fry for 2-3 minutes

5.     Add the ground paste and fry for 3 minutes

6.     Now add the preserved boiling water (step 2).

7.     When the water starts boiling add rice and slowly mix everything. Once this comes to a rolling boil, lower the heat, add salt. Do the taste check. Adjust salt and if you like add a pinch of sugar. Close the lid and boil for five minutes. Exactly after 5 minutes add ghee, close the tight fitting lid and turn off the heat. Let it rest for 15 minutes. Check the time, open the lid and slowly fluff the rice with a fork. Viola, you are ready to serve!

8.     If you are using a cooker, after adding water add ghee, salt, check the taste, if you like add a pinch of sugar and cook till 1 whistle. Leave for a minimum of 20 minutes before opening the lid. Sprinkle minced coriander leaves and serve.

9.     Can be eaten as it is. Tastes best if served with curd raita or pappad

Tip:      Water may vary depending on the rice. However, I always use 1.5 measure for whatever the quantity of rice I use. If don’t have a measuring cup, use a tumbler or cup for measuring the rice and water.

            This dish can also be cooked with any white rice which you use daily. In that case use the water as per your measure.             

You may also like this one pot meal  CARROT RICE