Different people have different ways of preparing curd rice. I like this one the most. This is my aayi’s version. I used to run away from it when I was growing up. Now it is one of my comfort foods.
Ingredients: 2 cups cooked rice 5 tbl spns curd(yogurt) 4-5 green chilies 5-6 curry leaves 1/2 tea spn each of mustard seeds, cumin seeds, urad dal 2 tea spns oil or ghee A pinch asafoetida 1/2 tea spn pepper 5-6 coriander leaves Salt
Method: Add green chilli pieces, coriander leaves, pepper powder and salt over the cooked rice. Heat ghee and add mustard, asafoetida, curry leaves to the heated ghee and add them to the rice. Add yogurt to the rice just before serving.
Serves : 3-4 Preparation time : 10min
This is a ready to serve pickle. Can be preserved in refrigerator for at the max 1 week. Cauliflower should be very fresh and crunchy for the best results. V loves this pickle, aayi makes this all the time when he is at home. We prefer this pickle made with only cauliflower, but the same can be made with a mixture of cauliflower and carrot too.
Ingredients: 3 cups cauliflower and/or carrot (cut into small pieces) 2 tea spn chili powder 1 tbl spn lemon juice 1/2 inch piece asafoetida(hingu) or 1/4th tea spn powder 2 tea spns ginger(cut into small pieces) 1 tea spn green chilies(cut into small pieces) Salt As per taste
Method: Wash the cauliflower and/or carrot (ie, cauliflower alone or carrot alone or cauliflower and carrot both can be used for this recipe) in water and dry it on paper for half an hour. Add all other ingredients and mix well. Serve. This remains good for about 1 week in refrigerator.
Serves : 6 Preparation time : 15min
