Who will say No to curd rice which will be offered as Prasadham in Temple. I will NEVER. Somewhere grabbed the recipe and tried a day. It was not 100% perfect but 90% i got the taste. Its my and hubby's all time favorite with the combo of any pickle. When i got bored of cooking, my lunch box filler will be this combo.
INGREDIENTS
Steamed Rice - 1 cup
Milk - 1/2 cup
To Garnish:
Urud Dhall - 1 1/2 spoon
Bengal Gram - 1 spoon (Optional)
Mustard - 1 spoon
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Mashed Ginger or Ginger flakes - 1 inch
Chopped green chill - 3 Nos.
Hing - Pinch
Salt - to Taste
Oil - To Fry
METHOD:
Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add remaining items in "To Garnish" section except Hing and Salt. Once the mixture reached semi-golden brown color, add hing, saute it for 1 min and put off the flame.
Take a wide mouthened vessel, add the steamed rice, pour 1/2 cup of milk and mashed it nicely with required salt and then add the garnished items, mix it well. Now taste the recipe with a combo of Pickle.
Sending this to Kurinji's Healthy Summer event
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April 25, 2011
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April 25, 2011
Curd Rice
Who will say No to curd rice which will be offered as Prasadham in Temple. I will NEVER. Somewhere grabbed the recipe and tried a day. It was not 100% perfect but 90% i got the taste. Its my and hubby's all time favorite with the combo of any pickle. When i got bored of cooking, my lunch box filler will be this combo.
INGREDIENTS
Steamed Rice - 1 cup
Milk - 1/2 cup
To Garnish:
Urud Dhall - 1 1/2 spoon
Bengal Gram - 1 spoon (Optional)
Mustard - 1 spoon
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Mashed Ginger or Ginger flakes - 1 inch
Chopped green chill - 3 Nos.
Hing - Pinch
Salt - to Taste
Oil - To Fry
METHOD:
Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add remaining items in "To Garnish" section except Hing and Salt. Once the mixture reached semi-golden brown color, add hing, saute it for 1 min and put off the flame.
Take a wide mouthened vessel, add the steamed rice, pour 1/2 cup of milk and mashed it nicely with required salt and then add the garnished items, mix it well. Now taste the recipe with a combo of Pickle.
Sending this to Kurinji's Healthy Summer event
INGREDIENTS
Steamed Rice - 1 cup
Milk - 1/2 cup
To Garnish:
Urud Dhall - 1 1/2 spoon
Bengal Gram - 1 spoon (Optional)
Mustard - 1 spoon
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Mashed Ginger or Ginger flakes - 1 inch
Chopped green chill - 3 Nos.
Hing - Pinch
Salt - to Taste
Oil - To Fry
METHOD:
Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add remaining items in "To Garnish" section except Hing and Salt. Once the mixture reached semi-golden brown color, add hing, saute it for 1 min and put off the flame.
Take a wide mouthened vessel, add the steamed rice, pour 1/2 cup of milk and mashed it nicely with required salt and then add the garnished items, mix it well. Now taste the recipe with a combo of Pickle.
Sending this to Kurinji's Healthy Summer event
4 comments:
- Raksha said...
-
u have a wonderful space.
1st time visitor and follower too:
http://rakshaskitchen.blogspot.com - 9:19 AM, April 25, 2011
- Reva said...
-
lovely simple rice dish... my all time favourite:) unga oorla mazhai epadi irukku?
Reva - 10:28 AM, April 25, 2011
- Reshmi Mahesh said...
-
A yummy comfort food..
- 1:39 PM, April 25, 2011
- Sangeetha Nambi said...
-
@Reva: 2 days back it was rainy. Today its as usual climate. Hotttttttt :(
- 10:56 PM, April 25, 2011
Subscribe to:
Post Comments (Atom)
4 comments:
u have a wonderful space.
1st time visitor and follower too:
http://rakshaskitchen.blogspot.com
lovely simple rice dish... my all time favourite:) unga oorla mazhai epadi irukku?
Reva
A yummy comfort food..
@Reva: 2 days back it was rainy. Today its as usual climate. Hotttttttt :(
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