Creamy Curd Rice - Heavenly Treat

This is one of the rice which is my all time favorite. Curd Rice is the heat buster during summers..

Ingredients:

Cooked Rice: 2 cups
Thick Curd: 1 cup
Milk: 1/4 cup
Salt to taste
Fresh Green Coriander - few sprigs (Chopped)
Curry Leaves - 1 sprig (Chopped)
Pomegranate for garnish

For Tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Asafoetida - a generous pinch
Grated Ginger (optional) - 1 tsp
Green Chilli (optional) - 1 (Chopped)

Method:

1. Take Cooked Rice in a wide bowl, add salt, chopped coriander, curry leaves
2. Heat oil in a tempering kadai, add mustard seeds, channa dal and urad dal
3. Once the dals start turning brown, add asafoetida, grated ginger and green chillies.
4. Let it cook for 20 to 30 secs, add it to bowl of Rice
5. Add Curd & Milk & mix thoroughly.
6. Serve Chilled and Garnish with Pomegranate Seeds

Pudina Rice

Typically this kind of rice has lot of variations both with/without onions... I made a typical south indian one.. hope you like it

Ingredients:

Cooked Rice - 2 cups
To Grind:
Fresh Mint/Pudina - 1 cup
Fresh Coriander leaves - 1/ cup
Green chilli - 1
Salt to taste

For Tempering:
Mustard seeds - 1 tsp 
Urad Dal - 1 tsp 
Channa Dal - 1 tsp 
Red Dried Chillies -  2 Curry Leaves - 1 sprig
Lemon Juice - 1/2 lemon
Oil - 2 tbsp

Method:

1. Grind all ingredients in "To Grind" to a fine paste.
2. Heat oil in kadai,  add mustard seeds. Once it splutters, add Channa Dal, Urad Dal & red chillies
3. Once the dals, turn brown, add curry leaves
4. Pour the ground mint/coriander paste & cook for 2 mins
5. Add lemon juice & rice, mix till the rice is thoroughly mixed. Serve hot with chips.

 Tips:

• Use Basmati Rice for better taste.

Lemon Rice

Hey this one is one of my favorite variety rice.. this reminds me of my school days when I used to take Lemon Rice to school in Lunch Box and it is finished by my friends in no time.. whether hot or cold.. this is always a tummy filler...

Ingredients:

Cooked Rice - 2 cups
Lemon - Juice extracted from 1 lemon
Salt
For tempering:
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Cashews - 4 to 5 ( broken into pieces)
Asafoetida - a generous pinch  
Green Chillies - 2 (cut into slits)
Red Dried Chillies -  2
Ground nuts - 10 to 12  
Curry Leaves - 1 sprig Coriander Leaves for garnish 
Turmeric Powder - 1/2 tsp  
Oil - 2 tbsp

Method:

1. Heat oil in kadai, add mustard seeds. Once it splutters, add Channa Dal, Urad Dal, green & red chillies, cashews and ground nuts.
2. Once the dals, ground nuts & cashews turn brown, add curry leaves, asafoetida and turmeric powder.
3. Pour this tempering over warm cooked rice (in a wide bowl).
4. Add salt and lemon juice & mix till the rice is thoroughly mixed.
5. Garnish with coriander leaves & serve hot with chips.

Tips:

• You may used preserved lemon juice as well. But the lemon rice tastes best with freshly squeezed lemon juice.
• Try using Basmati Rice, it will taste even better.
  

 

Coconut Rice

I made Coconut Rice for the Variety Rice plate.. This rice itself is a complete meal. It is a dish with no onions & garlic so it can be made on pooja days as well..

Ingredients:

Cooked Rice - 1.5 cup
Fresh Grated coconut - 1/2 cup
Salt to taste
For tempering:
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Cashews - 4 to 5  ( broken into pieces)
Asafoetida - a generous pinch
Green Chillies - 2 (cut into slits)
Red Dried Chillies -  2
Curry Leaves - 1 sprig
Coriander Leaves for garnish
Appalam/Urad Papad - 2 (broken) (optional)
Oil - 2 tbsp

Method:

1. Heat oil in kadai, add mustard seeds. Once it splutters, add Channa Dal, Urad Dal, green & red chillies, cashews and appalam.
2. Once the appalams are fried,  dals & cashews turn light brown, add curry leaves & asafoetida.
3. Add grated coconut and saute for 1 to 2 mins
4. Add cooked rice & salt & mix for another 2 to 3 mins till the rice is thoroughly mixed.
5. Garnish with coriander leaves & serve hot.

Instant Pulihora (Tamarind Rice) - Andhra Style

This is one of my favourite recipe... which was told my by Sister-in-Law.. Her Mother-in-Law is an expert in cooking Andhra Cuisine.. This is so easy to make when you have Rice left out at your place. it is best for kids carrying lunch. Tangy & Spicy Rice made in 10 mins

Ingredients:

Rice (Cooked) - 2 cups

For Pulihora Powder:

Oil - 1 tsp

Till - 1tsp

Channa Dal - 1/4 tsp

Methi Seeds - 1/4 tsp

Dry Red Chillies - 3 to 4

For Tamarind Paste:

Tamarind Water - 1/2 cup (extract out of small lemon-sized Tamarind)

Turmeric Powder - 1/2 tsp

Salt to taste

For Temper:

Oil - 2 tbsp

Mustard Seeds - 1 tsp

Udal Dal (Spilt) - 1 tsp

Channa Dal - 1 tsp

Green Chilli - 1 Big (cut into slits)

Dry Red Chilli - 1 (broken)

Curry Leaves - 10 to 12

Asafoetida - 1 tsp

Method:

1.      For Pulihora Powder, heat Oil in a Kadai & add all ingredients in "For Pulihora Powder" and Grind to a fine powder. Add this powder to Cooked Rice

2.      In the same Kadai, Heat Tamarind water, Turmeric Powder and Salt. Cook till it becomes a thick paste and there is no raw smell. Add this paste to Cooked Rice

3.      Heat Kadai with Oil, Add all ingredients in "For Temper". Cook till Dals become golden brown. Add this temper to Cooked Rice

4.      Mix all in a big bowl.

Tips:

· You can make & store Pulihora powder previously

· Serve with Chill Curd or fried plain papads