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CURD

Curd Rice #1

6 cups of cooked rice
1 tsp. mustard seeds
3 cups plain yogurt
1/4 Cup Sour Cream
10 curry leaves
2 green chilies, chopped finely
2 tsp. coriander leaves, chopped finely
1 tsp. Ginger, chopped finely
1 dry red chili
A pinch of asafetida
Salt according to taste
1 tbsp. ghee


Cook the rice. In a wide pan, spread cooked rice and add sour cream and yogurt to it and mix well. In a little ghee fry the asafetida, curry leaves, green chilies, ginger, red chili, mustard seeds and other remaining ingredients. When mustard seeds start to splutter turn off the heat and transfer the contents of the pan into the yogurt mixed rice. Mix well and add scant little water if required.

Curd Rice #2

Basmati Rice 1 cup
Water 2 cups
Ghee (or Butter) 2 tbsp.
Salt 1 tsp.
Curd (Unsweetened Yogurt) 1 cups
Ginger paste tsp.
Carrot, 1 grated
Coriander leaves, handful


Make rice in the usual way, letter water evaporate thoroughly. Spread the boiled rice on a flat plate. Add the ghee (or butter) and salt and mix carefully. When the rice cools down, add the yogurt and ginger paste and mix well. Garnish with grated carrots and coriander leaves.

Curd Fruit Rice

Basmati Rice 1 cup
Plain Yogurt 4 cups
Milk 1/2 cup
Dry Red chilly 2, diced
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Cucumber 1/2 (medium size)
Seedless Grapes quarter pound
Pomegranate 1/2 cut


Cook rice and then cool it. Grate cucumber and grapes into fine pieces. Remove the seeds from pomegranate and set aside. Add yogurt and milk into rice. Mix well. Heat 1 tsp ghee in a pan and fry cumin, mustard seeds and red chilies. When the seeds pop, remove from heat and add to the curd-rice mix. Gently blend all the fruits into curd-rice, add salt to taste, and offer.

Moti Pulao

Basmati rice 2 cups
Paneer 1 cup
Cashew nuts, powdered, 2 tbsp.
Whole garam masala 1 tsp.
Salt to taste
Ghee 2 tbsp.
Saffront, 2 pinches
Milk cup
Corn flour, 1 tbsp.
Ghee for frying
Silver varq, 2-3 sheets (optional)


Soak the rice for about an hour. Grate/mash the Paneer. Add cashew nut powder, corn flour and salt. Mix properly and make into small balls. Deep fry in medium hot ghee till light golden brown. Cover these balls with silver paper/varq (optional). Heat ghee in a kadhai. Add Garam Masala. Once it starts to crackle, add the soaked rice. Mix it lightly and then add water and salt. Take saffron and mix it in milk. Add this to the rice to give it flavor and color. Once the rice is cooked, arrange it on a serving dish, placing the paneer balls around nicely, then offer.

Opulent Curd Rice

3 Cups Basmati Rice cooked with 1 tbspn of butter
3 cups Curds
1-1/2 tsp Salt
3 tsp finely sliced Green Chillies
1 tsp minced Ginger
2 finely chopped Cucumbers or 1 Green Mango
2-3 grated Carrots (optional)
A handful of green and purple grapes
1 cup milk
Mustard Seeds 1/2 tsp
Curry leaves few
Dry Chillies 3-4
Ghee 3 tbspn
Coriander leaves- 3 tbspns


Put the cooked Rice in a deep dish, add the grated ginger, carrots, cucumber or mango, chillies, salt, curds mix nicely with hand, mashing the Rice a little. Add the grapes and set aside. Put ghee in a small Kadai, add the dry chillies, curry leaves and mustard seeds. When they crackle remove and add to the Curd Rice mixture, gently stir the seasoning into the rice. Garnish with the coriander leaves and offer.

Tamil Nadu Bagala Baath

Basmati Rice - 1 cup
Mustard Seeds - 1/2 tsp
Asafetida - a pinch
Green Chilly - 2
Ginger - 1 inch
Mango - a small piece
Curd (non-sour) - 1-1/2 cups
Salt - 1 tsp
Carrot - 1 (optional)
Cucumber - 1 small
Ghee for frying


Cook the rice in 2-1/2 cups water and set aside. Fry the mustard seeds and asafoetida in some ghee and add to the curd. Cut the ginger and green chilly into small pieces and mix with the curd. Clean the remaining fruits and vegetables and cut them into very small pieces or shred them evenly. Add them to the curd along with the salt. Pour the curd mixture over the rice and mix evenly to make the rice smooth and slightly mashed.



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