Saturday, April 23, 2011

CURD RICE

The most important dish of South Indian MOM. And its not only limited to MOM, here in everyones life its very important,,,,, After every meal they have curd rice, without it their meal wouln't get completed......
South Indian people have it auspiciously........

Five year's back when i joing IHM Bangalore, first time I saw & heard about it. I was very reluctanat about it. Me n my room partner always bet on this if anyone of us will eat one small bowl of it, other person will give Rs. 500/- to him, but we never tried it.........
Time thaught us how to eat it, my friend had some health problem & Doc suggested to only have "Curd Rice",,,,,,,, the biggest shock for us...........

From that time we started eating "Curd Rice", now its my one of the favourite dish but i like the little sour & with nice tadka, typical South Indian one, which have jeera(cumin seeds), rai(mustard seeds), kadi patta, chana dal(split bengal gram), urad dal(split black gram), hari mirchi(green chili) & its my addition shegdana(pea nuts), may people add grappes both green & black & pomogranete...........

Yesterday I took it on tiffin for lunch, few of my friends tasted it & like it alot, they ask me to bring it again & in more quantity so i thought lets put this recipe on blog


Ingredients

Curd/yogurt
Cooked rice
Oil
Cumin seeds
Mustard seeds
Split bengal gram
Split black gram
Pea nuts
Kadi patta
Green chilies
Salt
Coriander leaves
Grapes (optional)
Pomogranate (optional)


Methods

  • Whisk the yogurt, till smooth.
  • Add rice salt & littel cold water.
  • Dry roast the grams & peanuts.
  • Heat little oil , add mustard when cracker add cumin, green chillis & kadipatta
  • Mix tadaka & dry roasted gram & peanut wit rice.
  • Mix finely chop corriander leaves.
  • Add optional grapes & pomogranate
  • Now its ready to eat
  • Taste awesome if eaten cold with pickel.....

Green Chilli Pickel (Jhatpat Hari mirch ka achar)

I love pickle, I'm crazy about it........... When I was a kid, I used to see my mom making pickle, mostly mango, but the the procedure was very long. Here is the very easy pickle recipe which we can have as soon as we finish the preparation. I learnt this achar from my sweetest Priti Mausi. When i was studying in Bangalore i always asked here to pack different types of achar for me. I learnt lots of recipes from housewife's only. I salute all mom's, wife's & sister's because they are the real inventor of new food preparations within the basic cuisine with limited access to material variety.

Ingredients:

Green chillies 250 gm

lemon 5 nos

Cuminj(jeera) powder 50gm

Coriander(dhaniya) powder 50 gm

Fennel seed(sauf) powder 50 gm

Asafoetida (hing) 1/8 tsp

Rai ki dal (mustard seeds)25 gm

Salt to taste

Edible refined Oil 50ml

Method:

  • Wash and remove all moisture from chillies.
  • Cut lengthwise into 2 or 4 according to size of chili.
  • Heat the oil, add hing and all other powder and saute.
  • Now add green chillies and saute well till all the moisture removed from it.
  • Remove from heat and add rai dal, mix well.
  • When the mixture gets cool add lemon juice.
  • Keep the mixture in glass bottle.
  • Heat oil and cool it, add to the pickle mixture till its cover the full mixture.
  • Pickle is ready to eat.