NancY Five Star
Number of posts : 2546 Age : 49 I live in : hyderabad (india) Job/hobbies : love listen to music , love shayris ,and playing long tennis Warning : Donate : <form action="https://www.paypal.com/cgi-bin/webscr" method="post"><input type="hidden" name="cmd" value="_s-xclick"><input type="hidden" name="hosted_button_id" value="1336398"><input type="image" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG_global.gif" border="0" name="submit" alt=""><img alt="" border="0" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" height="1"></form> Registration date : 2008-04-01
| Subject: Rice and Veggies in Fresh Curds 2008-09-20, 12:20 | |
| Rice and Veggies in Fresh Curds Ingredients: | 1 cup - cooked small grain rice or brown rice 1 cup - mixed vegetables chopped, steamed till done (babycorn, sweetcorn, beans, carrots, cauliflower, peas, etc.) 1 cup - fresh non-sour curds 1 tbsp - coriander leaves, finely chopped 1 sprig - dill leaves, finely chopped 2 - green chillies 1 - small piece ginger, grated 1 sprig - curry leaves ¼ tsp - cumin seeds ¼ tsp - mustard seeds 2 or 3 - broken cashews 2 or 3 pinches - asafetida powder salt to taste
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Method: |
- Fluff up rice with a fork to make grains separate.
- Heat a nonstick pan, dry roast cashew to golden.
- Add both seeds in dry pan, allow to splutter.
- Add asafetida, curry leaves, chillies, ginger, stir for 3-4 seconds.
- Add steamed vegetables,rice, dill, salt, stir.
- Take off fire, allow to cool.
- Add chilled, beaten curds, and few spoons of water if required.
- Pour into serving dish, garnish with chopped coriander leaves.
- Refrigerate for 30-40 minutes or till required.
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