Curd Rice
Ingredients: Rice - 1 cup
Milk - 2 cup
Curd - ½ cup
Green Chillies - 2 nos., chopped
Curry leaves - few
Urad dal - 1 tsp
Ginger chopped - 1 tsp
Mustard seeds - ½ tsp
Salt - to taste
Oil - 1 thsp
Cook rice with salt to a soft consistency. Mash and when
cool add the milk and curds. Heat oil and add the urad dal
and ginger and curry leaves. Add to the rice and mix off the
gas when it thickens. If the curd rice is to be kept for a long
period, reduce the curd and add more milk.
Rice - 1 cup | Water - 2 cup | Onion - 1 No
Green Chillies - 2 nos | Cardamom - 2 nos
Galric - 4 flakes | Ghee - 4 thsp
Clover - 4 nos.
Salt - to taste | Ginger - 2” piece
Cinnamon - 1” piece | Coriander leaves - 2
thsp; chopped
Smash ginger, garlic, cardamom, cloves,
cinnamon and green chillies. Heat the
ghee on slow fire. Fry sliced onions until
it becomes golden brown. Remove the
onions from the pan and fry the smashed
masala. Add the water, salt and rice. After
boiling it, reduce the heat and continue
cooking in low fire till rice is cooked and
water has dried. Add coriander leaves.
After serving in dust decorate with fried
onions.
Cooked rice - 1 cup | Mustard seeds - ¼ tsp
Urad dal - 2 tsp | Chopped garlic - 1 tsp
Chopped green chillies - 2 tsp | Cashewnut - 6 nos
Curry leaves - a few | Turmeric powder - a pinch
Oil - 1 thsp | Line juice - ½ a lime’s
Salt - to taste
Heat oil in a frying pan, put in mustard seeds and when it
splutters, add cashew, urad dal and garlic. When dal is
slightly brown, add the other ingredients, cover the pan
and cook for 5 minutes over a low fire. Add lime juice and
remove from fire. Add to the cooked rice and mix well.
Rice - 2 cups | Tamarind - 1 gooseberry sized ball
Asafoetida - a small piece or ¼ tsp | Channa dal - 2 thsp
Methi seeds - 1 tsp | Urad dal - 1 tsp
Mustard seeds, turmeric powder - ½ tsp each
Oil -1/2 tsp | Red chillies - 6 nos. | Garlic - 4 pods
Salt - to taste
Soak, strain and collect thick tamarind juice. Soak channa
dal and drain it. Fry asafoetida and powder it. Chop each
chilli into two or three pieces. Heat vessel, add oil, splutter
mustard, channadal, urad dal, add chillies and garlic and
salt. Add turmeric powder, tamarid juice, salt, asafoetida
powder and curry leaves. Boil till oil separates and floats
on top. Cook and drain 2 cups of rice, add tamarind chutney
and mix well.
(courtesy: bindu Narayanan, prd.kerala.gov.in)
Ingredients: Rice - 1 cup
Milk - 2 cup
Curd - ½ cup
Green Chillies - 2 nos., chopped
Curry leaves - few
Urad dal - 1 tsp
Ginger chopped - 1 tsp
Mustard seeds - ½ tsp
Salt - to taste
Oil - 1 thsp
Cook rice with salt to a soft consistency. Mash and when
cool add the milk and curds. Heat oil and add the urad dal
and ginger and curry leaves. Add to the rice and mix off the
gas when it thickens. If the curd rice is to be kept for a long
period, reduce the curd and add more milk.
Ghee Rice
Rice - 1 cup | Water - 2 cup | Onion - 1 No
Green Chillies - 2 nos | Cardamom - 2 nos
Galric - 4 flakes | Ghee - 4 thsp
Clover - 4 nos.
Salt - to taste | Ginger - 2” piece
Cinnamon - 1” piece | Coriander leaves - 2
thsp; chopped
Smash ginger, garlic, cardamom, cloves,
cinnamon and green chillies. Heat the
ghee on slow fire. Fry sliced onions until
it becomes golden brown. Remove the
onions from the pan and fry the smashed
masala. Add the water, salt and rice. After
boiling it, reduce the heat and continue
cooking in low fire till rice is cooked and
water has dried. Add coriander leaves.
After serving in dust decorate with fried
onions.
Lime Rice
Cooked rice - 1 cup | Mustard seeds - ¼ tsp
Urad dal - 2 tsp | Chopped garlic - 1 tsp
Chopped green chillies - 2 tsp | Cashewnut - 6 nos
Curry leaves - a few | Turmeric powder - a pinch
Oil - 1 thsp | Line juice - ½ a lime’s
Salt - to taste
Heat oil in a frying pan, put in mustard seeds and when it
splutters, add cashew, urad dal and garlic. When dal is
slightly brown, add the other ingredients, cover the pan
and cook for 5 minutes over a low fire. Add lime juice and
remove from fire. Add to the cooked rice and mix well.
Tamarind Rice
Rice - 2 cups | Tamarind - 1 gooseberry sized ball
Asafoetida - a small piece or ¼ tsp | Channa dal - 2 thsp
Methi seeds - 1 tsp | Urad dal - 1 tsp
Mustard seeds, turmeric powder - ½ tsp each
Oil -1/2 tsp | Red chillies - 6 nos. | Garlic - 4 pods
Salt - to taste
Soak, strain and collect thick tamarind juice. Soak channa
dal and drain it. Fry asafoetida and powder it. Chop each
chilli into two or three pieces. Heat vessel, add oil, splutter
mustard, channadal, urad dal, add chillies and garlic and
salt. Add turmeric powder, tamarid juice, salt, asafoetida
powder and curry leaves. Boil till oil separates and floats
on top. Cook and drain 2 cups of rice, add tamarind chutney
and mix well.
(courtesy: bindu Narayanan, prd.kerala.gov.in)
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