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Monday, January 26, 2009

CURD RICE

CURD RICE IS VERY DELICIOUS. IN SOUTH INDIA MOST OF US END THEIR DINNER OR LUNCH WITH CURD RICE. THIS IS GOOD FOR REDUCING THE ILL EFFECTS OF SPICY FOODS.


INGREDIENTS
RICE - 1 CUP
CURDS - 1 CUP
MILK - 1CUP
POMAGRANATE - 1/2 CUP
MUSTARD - 1/2 TSPN
OIL - 2 TSPNS
SALT
METHOD
COOK RICE LITTLE SOFT BY KEEPING 1/2 CUP EXTRA WATER. ALLOW IT TO COOL.
SEASON THE RICE WITH SPLUTTERED MUSTARD SEEDS.
NOW MIX SALT, MILK AND CURDS, POMOGRANETS TO THE RICE AND MIX WELL.
BEFORE SERVING YOU MAY GARNISH WITH ADDITIONAL POMOGRANATE ON TOP.
TASTY CURD RICE IS READY TO SERVE.
ALTERNATE MIXINGS -
1. SEEDLESS GRAPES AND CASHEWS.
2. FINELY CHOPED RAW MANGOES
3. WITH GREEN CHILLI, GINGER, CORIANDER LEAVES AND CURRY LEAVES
TIP:
FOR RICH TASTE AND THICK CURD RICE, YOU MAY POUR THE HOME MADE YOGURT TO THE CLEAN WHITE CLOTH, MAKE A BALL LIKE, TIE IT TIGHT AND HANG IT INSIDE YOUR FRIDGE. KEEP A BOWL BELOW FOR THE EXCESS WATER TO GET COLLECTED. AFTER COUPLE OF HOURS THICK CURD WILL BE READY TO USE.

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