Curd Rice (Thayir Saadam)

Hi All,
        I know that I am not regular in posting the recipes in my blog......Sorry for that, was quiet busy with household work but now I promise to be regular and keep updating new and mouthwatering recipes for you all :)

Curd Rice is a popular dish of South India. It is also served as Prasadam in many Temples. Curd rice is usually served at the end of the meal to ease the effect of spicy dishes. Its also know as Aid Digestion.
Came to know about this popular recipe of South India in Bangalore, now it has become a part of our weekly menu planner. I don't  make it daily but once in a week for sure, curd rice itself is a complete meal to be enjoyed.

Ingredients:
1/2 cup raw rice or 2 cups of leftover rice
1 cup yogurt/curd (well beaten)

1 cup milk

Salt acc.to taste

1/2 tbsp grated ginger

1/2 cup pomegranate seeds

2 tbsp fresh chopped coriander

1 small cucumber (finely chopped into cubes) 

1 small onion (finely chopped)

For Tadka/Seasoning:

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp urad dal (without skin)

1 green chilly (roughly broken into pieces)

Few curry leaves

Method:

• Pressure Cook the rice by adding 1 and 1/2 cup of water. 
• Remove in a large mixing bowl and let the rice cool down to room temperature.

•  When the rice cools down, mash it nicely with the back of the spoon.
•  Add the yogurt and cold milk,  mix it well. (Adding the yogurt to hot rice will make yogurt sour and watery) 

• Now add salt, cucumber, onion, pomegranate seed, coriander leaves and ginger, mix well.

• Heat oil in a saucepan, add the mustard seeds.
• When they start crackling, add dal and saute until golden in colour.
• Add curry leaves and  green chilies. Saute for a minute.
• Pour the seasoning on the rice. Mix well and serve cold.
• Enjoy it with any pickle of your choice.

Sending this recipe to Guru's event:

Rice Kheer

Kheer is also known as Payasam (Tamil) or Payesh (Bengali) is a rice pudding, which is a traditional South Asian Sweet Dish.
Kheer is prepared during festivals, special occasions or on marriages. The main ingredients are rice, milk, sugar/jaggery  garnished by lots of dry fruits like pistachio, raisins, cashew nuts, almonds.
This dish is often made with rice but you can also make this with sago (sabudana) or vermicelli (sevyian)

Ingredients:
1 cup rice
1 ltr milk
1 cup sugar
2 tbsp of ghee
1/2 tsp cardamon powder
Dry fruits ( almonds, cashew, raisins, pistachio without salt)

Method:

• Wash, clean rice, cook it in pressure cooker with 1 1/2 glass of water. Give 2 whistles and then remove from fire.
• When pressure drops. Open the lid.
• Add milk and cook on low flame for 10-15 mins.
• Keep stirring in between.
• Add sugar, cardamon powder and ghee. Mix well and cook till sugar dissolves.
• Keep stirring in between.
• Check the desired consistency on the kheer.
• Add dry fruits. Mix well.
• Remove from fire.
• Garnish with chopped almonds.
• Serve hot or cold (your choice)

Note:- You can cook the kheer with leftover rice too (if you not added salt while making the rice)
Cooking kheer with cooked rice is very easy and simple way of cooking with no hassle.

Sending this recipe to 
Divya's Blog
http://divyasculinaryjourney.blogspot.in/2012/07/event-announcement-guest-hosting-only.html

                          
                                                                                     Sharan's Blog
                                                        http://vigsha.blogspot.in/2012/09/vinayagar-chaturthi-festival-event.html
Pari's Blog
http://cooking-goodfood.blogspot.in/2012/07/only-event-of-august-giveaway.html

Jiya's delicacy 
http://jiyasdelicacy.blogspot.in/2012/08/lets-party-festive-special-event.html

Lemon Rice

Hi all ...
Lemon rice is the specialty of South ...as I am staying in Bangalore, we often make this at home. You can make this with leftover rice too. Ideal for kids lunch box and evening snacks also.

 Ingredients:
2 cups boiled rice
3 tbsp oil
2 tbsp peanuts
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Few curry leaves
1 medium size onion (chopped)
2-3 green chilies (optional)
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp coriander powder
Salt acc.to taste
1 lemon
Fresh chopped coriander for garnishing


Method:
Heat oil in a kadhai. Add peanuts, fry till brown. Remove from oil.
In the same oil add cumin seeds and mustard seeds. When they splutter add curry leaves and green chilies. Saute for 1-2 mins.
Now add onion and saute till golden brown.
Add all the dry masalas and cook for 2-3 mins.
Remove from fire and add lemon juice into it . Mix well.
Bring it back on fire.
Add boiled rice and mix well.
Garnish with fresh coriander and serve hot.
Enjoy with a cup of tea or a coffee.

Chana Chaat (From Leftover)

Hi All....
      We all are fond of Rajma Curry (red kidney beans), Black Channa Curry (brown chickpeas) and White Channa Curry (white chickpeas).In a week we make one of these but sometimes we get more of the quantity than required
:-( 
Now what to do ??? Today's recipe is about leftovers 
Channa chaat is not only less calorie chaat but healthy too...you can try this recipe for your kidos too :-)

Ingredients:

• 2 cups of black channa gravy
• 1 large onion (chopped)
• 2 medium tomatoes (chopped)
• 1 boiled potato (chopped) (optional)
• 2 green chilies (finely chopped)
• Few coriander leaves (finely chopped)
• 1 lemon juice
• Chaat masala acc.to taste

Method:

1. Separate channa from the gravy (don't discard the gravy have it like a soup by adding little bit of lemon juice)
2. Keep the channa on high flame till the gravy dries up completely.
3. Remove from the fire add chopped onion, tomatoes, green chilies, potato and coriander leaves.
4. Sprinkle chaat masala and lemon juice. Mix well. (Don't add salt and seasoning as its already there in channa)
5. Serve as a chaat.

Note: This recipe you can try with boiled channa too.(Add seasoning according to your taste)

Instead of channa you can take Black Eyed Beans (lobhia), Red Kidney Beans 

(rajma), White Chickpeas (kabuli channa) too...........

Tadka Idli

Ingredients:

• Few leftover Idlis (cut into 4 parts)
• 1 bid onion (sliced)
• 1/2 cup shredded cabbage
• 1/2 cup grated carrot
• 1/4 cup sliced capsicum
• 1 green chilly (sliced) optional
• Salt to taste
• 1/4 tsp turmeric powder (haldi) optional
• 1/2 tsp mustard seeds
• 1/4 tsp red chilly powder
• few curry leaves
• Garnish: Chopped coriander leaves

Method:

1. Heat oil in a non-stick kadai. Add sarson seeds and curry leaves, when crackles, add sliced onion.
2. Saute till onions become pinkish brown.
3. Add cabbage,capsicum and carrot. Mix well and cook for 2-3 mins on high flame.
4. Add all the dry masalas. Mix well
5. Add idlis again mix nicely.
6. Cook for 5-6 mins on low flame.
7. Garnish with coriander leaves.
8. Serve hot with green pudina chutney or tomato ketchup.

Enjoy......