CURD RICE / SOUTH INDIAN RECIPE

 CURD. RICE /SOUTH INDIAN RECIPE

I like CURD RICE very much, actually I am passionate of South Indian food that's why today my lunch was curd rice. This is very easy & simple recipe of leftover rice. I used parboiled rice. Let us see how to make curd rice.

INGREDIENTS:-

* Leftover rice - 1 cup. Sona masuri rice click on link

* Thick curd - 2 tbsp beaten

* Oil for tadka https://amzn.to/3DiCjw2

* Urad dal - less than1/8 small tsp

https://amzn.to/3DiCjw2 

* whole black pepper - 5-6 https://amzn.to/43y2sl2

*  Cumin seeds - less than 1/4 tsp

https://amzn.to/3DjOQiP

*  Mustard seed - less than 1/4)small tsp

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* Ginger -   1/2" piece finely chopped

* Green chilli -chopped 

* Asafoetida - 1 pinch

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* Salt to taste

* Curry leaves - 6 to 7

* Green coriander leaves chopped for garnishing

*. Pomegranate seeds  -1 tbsp - for garnishing

METHOD:-

1. Place beaten curd and rice in a bowl and mix it well. Keep aside

2. Heat oil in a pan and add Urad dal then cumin seeds, mustard seeds.and Asafoetida

3. When it splutter, add finely chopped ginger, chopped green chilli, curry leaves and stirring for few seconds

4. Switch off the flame and put this tadka over mixed curd rice and mix it well along with coriander leaves 

5. Garnish with chopped grapes or pomegranate seeds

6. Serve & Enjoy

Note:-

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WHEAT FLOUR APPAM( SOUTH INDIAN DISH)

WHEAT FLOUR APPAM

INGREDIENTS:-

* Wheat flour - 1/2 cup
* Jaggery - 1/3 cup
* Ripened banana - 1
* Rice flour - 2 tsp
* Salt - a pinch
* Coconut (grated) - 2 tsp
* Cardamom powder - less than 1/4 tsp
* Baking soda - one pinch
* Ghee for greasing the pariyaram pan

METHOD :-

1. In a bowl take ripe banana and mash with a fork
2. Melt jaggery in bowl with little water that would be added to make batter of wheat flour
3. Now mix all ingredients in a bowl along with melted jaggery and mashed banana. Stir well

4. On the other side grease ghee in the mold of pariyaram pan and heat it on slow medium flame.

5. Place batter in the mold of pariyaram pan and cover it with lid.

 6. Let it cook for three or four minutes

7. After cooking one side, flip all on other side with wooden skewer.

8. When both side cooked, take out all in a plate.

9.  Now it is ready to serve

NOTE:-

* When ripened banana  added in making batter, gives a nice flavour and spongy texture to the appam

 * If  use organic jaggery, no need to strain the jaggery water.  For other jaggery,  use strainer to remove impurities from jaggery.

* Rice flour give little crispiness to the appams.

* You can also make appams with maida, jaggery and banana. They turn out smooth and spongy.

* Instead of ghee, you can also use oil to grease the pan.

***  Please leave your comments.

RICE IDLI (SOUTH INDIAN DISH)

RICE IDLI

RICE IDLI

To make soft idli batter should be perfect & for that ratio of ingredients should be correct quantity. I am posting this recipe whatever i know.

INGREDIENTS FOR IDLI BATTER

• Rice - 3 cups
• Urad dal without skin - 1/2 cup
• Fenugreek seeds - 1/2 tsp
• Water as needed

Idly rice is different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating

METHOD TO MAKE BATTER FOR IDLY:-

• Clean rice & urad dal and wash  thoroughly.
• Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
• First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.Again add 1/2 cup of water more and use a spatula to wipe up dal .the batter should be light fluffy and have micro bubbles 
• Then grind rice coarsely using less water because it is easy to wash the grinder
• Mix both paste in a big bowl and put salt in it 
• Mix well by hand
• The consistency should be same as pakora batter
• Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting 
• It will be fermented and raised ,the batter stands stiff like foam
• Batter for making idli is ready.You can store in refrigerator and can use it within 3 - 4 days.
• Grease the idly plate before pouring the batter
• After it get cooked for 8 -10 minutes  in steamer and let it sit for 2 minutes until idli comes out without sticking the plate 
•  This batter can also be used for dosa and uttapam

NOTE:-

• By grinding urad dal, You can judge the quality of urad dal
• If the first time You don’t get volume, the idly turns hard
• If the quality of urad dal is not good ,you can add soaked poha along with rice batter that would help to make soft  idly or can also add cooked rice while you grind rice 
• If you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
• Cooking time of idly is differ depends upon the size of idly utensils 
• Don't stir the batter when you make idli
• Batter of idly shouldn’t too watery otherwise colour of idly wouldn’t white

UPAMA (SOUTH INDIAN DISH)

UPAMA (SOUTH INDIAN DISH)

UPMA

Upma is south indian dish .Everywhere people like as light complete breakfast in the morning

Upma is South  Indian dish. It is very popular as light dish in breakfast.Upma is south indian dish .Everywhere people like as light complete or as breakfast in the morning.

So let us start TO MAKE UPMA

INGREDIENTS: -

* Suji( Semolina) -150 gm =1 cup,

* Oil -2 Tbs,

* Peanut -50 gm,
* Curry leaves,

* Rai seeds -1 small spoon,
* Washed urad dal -1tsp,
* Channa dal -1tsp,
* Ginger - 1" piece (grated),
* Green chilli cut into small pieces,
* Green peas -1/2 bowl,
* Carrot-1/4 bowl (cut into small size like peas),
* Ghee- 1tbs,
* Green coriander (chopped)1tbs,
* Coconut(grated) 1tbs
* Salt to taste,

HOW TO MAKE UPMA METHOD: -
* Heat a pan and put ghee into it,
* Add rai seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown,
* Now add peas ,salt & carrot & Saute it till come out soft,after that mix semolina and roast for few minutes on medium flame,
* Put water about one cut and mix it well,
* In last add 1/2 tsp ghee more to make it tempting,
* Garnish with grated coconut & green coriander leaves,
* Serve it hot.

NOTE: -
You can add onion depending on your choice. Thanks for reading my recipe. If u like my recipe, share your comments in comment box. your comments would help me for better descriptions.

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