Monday, 3 July 2017

Curd Rice 3 #sikandalouscuisine


I have finally run out of curd rice idea and this sadly is the last - did I hear you all heavy a loud sigh of relief ! 
1 Cup Red South Indian Rice - Soak an hour.
1 Milk Water Mixture - Cup Milk + 2 Cups Water.
2 Cups Warm Milk - Adjust.
1 Teaspoon Minced Ginger.
1-2 Teaspoons Minced Green Chilies - To taste.
1 Tablespoon Chopped Curry Leaves.
2 Tablespoon Curd.
1 Tablespoon Malai / Butter - Optional.
Salt.

Tempering:
Ghee
10-15 Peanuts - Remove skin , split in two.
1 Teaspoon Jeera.
1 Teaspoon Chana Dal.
Curry Leaves.
Broken Dried Red Chilies.
Generous Pinch of Hing.

1. Pressure cook rice in milk water mixture for 3-4 whistles .Allow pressure to drop naturally , mash well.
2. Add 2 cups warm milk to rice , mash again  then tip in ginger , chilies , uncooked curry leaves and salt. Their flavors will infuse the curd rice beautifully while it sets.
3. When rice milk mixture is just warm , add in 2 tablespoons curd , mix well , allow to set for 3-4 hours depending upon the weather.
4. Prepare the tempering by heating up ghee , then  adding curry leaves to ghee , when they change color remove them , Now add peanuts , saute till light brown and remove. Lastly add jeera and chana dal and saute till they change color , add hing and chilies take off heat. Add back peanuts and curry leaves and pour the tempering over the set curd rice.
Chill and enjoy this delicious dish - it came out fabulously .

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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