Friday, February 3, 2012

curd rice(south indian yogurt rice with fruit and nut)

Curd rice or mosaranna in kannada is most popular rice dish in  south india and Maharashtra.In many temples this dish is served as pasadam(blessed food)after offering to god.Therefore this dish is very divine for me.Many people prefer it with lime or mango pickle, which is a great combination hence this is bit sour.Normally we serve this at the end of our lunch or dinner.If you are travelling and you prefer home cooked food then this is the best choice.I also prefer this dish for picnics and for the my kidslunch box.Because of curd and fruits this dish is very cooling effect which makes a perfect summer dish too.


Ingredients:-
rice-1 cup(basmathi rice or sona masoori)
curd-1/2ltr
for seasoning:-
green chilly-2-3 chopped
mustard-1tsp
curry leaves-5-6
ginger-1inch piece
oil -1tsp
for garnishing:-
pomegranate seeds-1 cup
cashew nut-8-10 roasted
raisins-1tbsp
grapes-1/4 cup chopped or cut into half

Method:-
  • prepare rice by adding 21/2cups of water in a pressure cooker and cook till 30 mins or boil 1ltr water in a sauce pan and then add washed rice and cook till its sticky and soft.Then strain the water. Allow it to cool completely.
  • In a bowl add cooled rice in that put  thick curd and salt to taste( you can add little sugar if you want).
  • Now prepare seasoning .heat the small seasoning pan put some oil then add mustard let it sizzle then add green chilly and ginger .At last add curry leaves and switch off the gas.Pour this over the rice-curd mixture.Mix it well.
  • At last garnish with pomegranate seeds,cashew nut ,raisins and with grapes.








Oondi(steamed rice balls) a mangalorean special


Oondi is a specialty of mangalore.In konkani we call it oondi and in tulu they call it pundi but the taste and the method is same.oodi goes well with any kind of chutney or with any curries.Even you can serve this with home made ghee or jam or with honey.I served with Garlic chutney.




oondi with garlic chutney

Ingredients:-
Par boiled rice(white ukda,katsambar in konkani) - 2cups
coconut-2cups(grated)
salt to taste
For tempering:
mustard-1tsp
fenugreek seeds(methi)-1/2tsp
Urad dal-1tsp
ghee or any oil-1tbsp

Method:-

  • soak boiled rice overnight or 5-6 hours  and next day morning grind it along with coconut and with 2tsp of salt to a coarse paste.
  • In a kadai or thick bottom sauce pan put a table spoon of ghee or any vegetable oil.
  • when the oil gets hot add urad dal let it change its colour to light brown add mustard followed by fenugreek seed.Let it change its colour to light brown
  • Now add the ground rice and coconut mixture add 5 glasses of water and keep stirring all the time until its dry and leaves the side of the kadai.
Note: you can add more coconut if you like for that extra coconutty flavour


  • now make round balls and just make a small well in the middle.
  • now place the container in the pressure cooker or idli steamer and steam for about 20 minutes on high and 10 minutes on low flame.
2nd method
2 -cups idli rava
1/2 -1 cup freshly grated coconut
Salt to taste
4- cups of water 
Soak rava for 20 -30 mins,then strain the water and keep aside.Grind coconut coarsely with a cup of water.Add this to the soaked rava.Add remaining water and salt to taste and mix it well.
Rest is same as 1st method.




  • Serve hot with any chutney or sambar.
Note: Don't put too much water in the cooker.
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