Evergreendishes

Tag: healthy

  • Homemade Granola on Stovetop

    Homemade Granola on Stovetop

    Jump to Recipe Print Recipe

    Granola on stovetop is an easy to make recipe with ingredients easily available at home. It is vegan, gluten-free, soy free snack you can enjoy anytime,  Eat it with milk or yoghurt topped with fruits. 

    Granola can be customised as per one’s  need, use different variety of nuts and dates. I have used almonds, raisins and melon seeds. If you want to make it nut free avoid nuts and substitute with any other ingredient as choco chips, coconut pieces or seeds.  Different sweeteners  may be used as  maple or brown sugar. 

    This homemade granola can be had as it is or with milk or yoghurt and fruit pieces too. It is healthy and filling. Moreover, you are in control of the ingredients that you use.

    This recipe is ideal for those who wish to make on stovetop instead of the oven. You may like to check a few other healthy recipes as muesli bar, oats ladoo, dry fruit ladoo

     

    homemade granola on stovetop
    homemade granola on stovetop

    Ingredients:

    • 2.5 cup oats ( I prefer using the quick oats)
    • 1/4 cup almonds
    • 1/2 cup melon seeds
    • 4 teaspoon honey
    • 2 teaspoon coconut oil
    • 1/4 cup raisins


    Method: 

    • Cut the almond into slivers.
    • Take a pan, add all the ingredients and roast on a low flame for five minutes.
    • Add the raisins, continue to toss for sometime.
    • Keep tossing in between as it gets burnt easily.
    • Once it is crisp, remove from flame. Keep it aside.
    • Store in an air-tight container.

    Take a tip:

    • I prefer using quick oats.
    • Pecans, walnuts, cashew may be used.
    • You can add dried berries also.
    • Maple syrup or brown sugar may be used. 
    • Keep roasting on a low flame. If you do not toss in between, it will get burnt easily. 
    homemade granola on stovetop
    Evergreendishesdev

    Homemade Granola on Stovetop

    Granola makes a good and easy to serve breakfast or snack option. It can be served with milk or as a topping with fruits or desserts.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 2.5 cup oats
    • 1/4 cup almonds
    • 1/2 cup melon seeds
    • 4 teaspoon honey
    • 2 teaspoon coconut oil
    • 1/4 cup raisins

    Method
     

    1. Cut the almond into slivers.
    2. Take a pan, add all the ingredients and roast on a low flame for five minutes.
    3. Add the raisins, continue to toss for sometime.
    4. Keep tossing in between as it gets burnt easily.
    5. Once it is crisp, remove from flame. Keep it aside.
    6. Store in an air-tight container.

    Notes

    • I prefer using quick oats.
    • Pecans, walnuts, cashew may be used.
    • You can add dried berries also.
    • Maple syrup or brown sugar may be used. 
    • Keep roasting on a low flame. If you do not toss in between, it will get burnt easily. 
    Homemade Granola is tasty and healthy.It is easy to make and has no added sugar in it. Give a ty to this version of granola made on stove top.
    homemade granola on stovetop

     

    If you ever make these  Homemade Granola on Stovetop,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Mixed Vegetable Salad | healthy eating

    Mixed Vegetable Salad | healthy eating

    Mixed Vegetable salad is a tasty and refreshing salad. It is ideal as a snack or as an accompaniment with any meal.

    Today, salads form an important part of our diet more so than ever. We are more mindful of what we eat, though cannot cut down at all times. The alarming rise of death rates, obesity and risk to life style diseases are some of the factors that have made us to change for good.

    Salads are highly nutritious and less in calories. They are filling and tasty. Here is one such salad that I love to binge on.

    mixed vegetable salad
    mixed vegetable salad

    Mixed Vegetable salad

    Ingredients:

    • 4 cucumber
    • 1 onion
    • 1 tomato
    • 1 capsicum
    • 1 cup sweet corn kernels

    For the seasoning:

    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method:

    • Wash all the vegetables (except the onions).
    • Cut the cucumber into small pieces.
    • Dice the tomato and capsicum into small cubes.
    • Cut the onion finely.
    • Put the corn kernels in hot water for sometime, drain the water and put in a colander after sometime.
    • Mix all the veggies in a bowl.
    • Mix the pepper powder and salt in lemon juice. Add olive oil to it. Mix and pour it over the salad.
    • Chill and serve.

    Take a tip:

    • You can add carrots, I have not added here.
    • Add walnuts and raisins if you are giving it to children.

    A few of my other salad recipes Watermelon and cucumber salad Kidney bean salad Two way crunchy salad  Exotic Spinach Salad

     

    mixed vegetable salad
    mixed vegetable salad

    mixed vegetable salad
    Evergreendishesdev

    Mixed Vegetable Salad

    Mixed vegetable salad is a refreshing and healthy salad. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 4 cucumber
    • 1 onion
    • 1 red tomato
    • 1 capsicum
    • 1 bowl sweet corn kernels
    For seasoning
    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method
     

    1. Wash the veggies (except onion) and pat dry.
    2. Cut onions finely.
    3. Cut cucumber into small pieces.
    4. Dice the tomato and capsicum.
    5. Put the sweet corn kernels in hot water for sometime. Drain and put in a colander.
    6. Mix all the veggies together.
    7. Mix the lemon juice, pepper powder, salt and olive oil.
    8. Put the seasoning over the salad. Chill and serve.

    Notes

    If you are using fresh corn, you need to boil them. I have used frozen corn kernels.

     

    Salad recipes from co-bloggers :

    Grilled Corn Nectarine salad  Chickpea with fruit and nutsalad  Grilled paneer salad with honey viniagerette  Fruit and Veggie Pasta Salad Cold Noodle salad

    If you have liked this post, do share it further. Appreciate all your comments, it really motivates me to write more. Follow evergreendishes on all other social media.

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  • Moongdal Payasa or Kheer

    Moongdal Payasa or Kheer

    Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional  Indian sweet dish. Payasa is a sweet preparation usually  of medium consistency, which are made of numerous kinds. (more…)

  • Rajbhog milkshake

    Milkshakes are an all time favourite of kids.  I find it a good remedy for stubborn kids who refuse to drink milk. They are ideal for working men as it is healthy and filling. It is an ideal breakfast menu.

    It was during the summer holidays, we visited a new restaurant and this caught my attention. It was simply  amazing and the kids loved it. One  day I thought I should give it a try and it not only turned out well but awaited !

    Ingredients  :

    • Milk 2 glasses
    • ice cream 2 scoops
    • dates 6
    • almonds 4
    • cashews 6
    • banana 2
    • sugar 1tsp ( optional)
    • vanilla essence a few drops
    • ice cream for topping

    Rajbhogmilkshake

    Method :

    Soak dates, almonds and cashews in half a cup of hot milk for half an hour. Grind them together. Now add bananas,ice cream  and milk and blend together. Add sugar if needed .  Chill and serve with a topping of ice cream.

    Handy hints:

    Freeze the bananas before hand. It gives a good texture.

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  • How to make custard apple milkshake

    How to make custard apple milkshake

    Custard Apple Milkshake is creamy and tasty. It is ideal to serve for breakfast. 

    Custard apple, a seasonal fruit, creamy, sugary  and pulpy is loved by many. It is considered to be the fruit of the Lords. It is a delicious fruit ideal to make desserts.

    Custard apple is a delicious fruit grown in tropical countries with high altitudes.. It is also commonly called as sugar apple , cheimoya  or sweet pop. It is a pale green, spherical or conical shaped fruit with a thick rind, outer existence has knobby segments.  The flesh is sweet and tasty. A typical fruit has twenty to thirty hard, black seeds in it. I have heardthe seedless variety is available but not seen to date. Custard apple  is available during the months of October to February in India. It is called as sitaphal in Kannada, Gujarati and Marathi, Shareefa in Hindi and a Seetapazham in Malyalam. 

    custard apple milkshake

    Custard apple is usually eaten as a fruit. tastes good when it is chilled. You can make delicious desserts as ice cream or kheer. Sitaphal milkshake is creamy and tasty.

    Custard Apple is rich in anti-oxidants, vitamins and minerals. It is rich in Vitamin B6, which helps to improve the mood and fights depression. It helps to build the immune system of the body.The cartoneiod antioxidant helps to maintain good vision. Lutein, may also help in preventing cataract and AMD conditions. Cheerimoya helps to fight against cancer.

     

    Custard Apple Milkshake Recipe / Sitaphal Milkshake :

    Ingredients 

     2 Custard apple 

    2 cup chilled milk chilled 

    1 teaspoon sugar 

     1 teaspoon vanilla milk powder 

    Method :

    Remove the pulp from the seeds. Blend all the ingredients together. Serve chilled.

     

    About the event :

    This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post 88, a fortnightly event. Here, we as a group, work on an old post either by changing the pictures or writing better text. Here, I have changed the picture and put more information in the body of the article. The recipe remains the same. It was published on 31/ 8/2014. I have redone it on 30/9/2022.

    Pin in for later :

    custard apple milkshakeIf you ever make  Custard Apple Milkshake, take a picture and share it on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree  respectively. I will be happy to see your creation and share it further.

    Subscribe to get all updates and an e-book for free.

     

     

     

  • Green gram stir fry

    Green gram stir fry

    Green gram stir fry is a popular side dish from Karnataka. It is commonly known as Hesaru kalu palya. It makes a good accompaniment with chapathi or jowar roti.

    Ask any South Indian, they will be happy to mention about green moong. It is one of the essentials in the kitchen. It is widely used to make an array of dishes as stir fry, curries and dosa. Sprouted green gram is mostly used in salads.

    Green gram is widely used in South India to make as an accompaniment with jowar roti or chapati. It is mixed with a few spices and cooked well. It is often made as it is healthy and  makes a good substitute for the regular veggies.

    Other recipes from Karnataka are Menthe  Matvadi Palya, Cucumber stir fry,

    green gram stir fry

    How to cook green gram:

    For unplanned cooking, you can cook them directly in the pressure cooker. But, it is good to soak green moong for half an hour at least. It eases the cooking process. Pressure cook it for two whistles. Allow the pressure to release it by itself. Do not cook for a longer time, it becomes smudgy.

    Green moong can be soaked overnight and used in cooking. It can be cooked directly in a pan with some seasoning.

    Sprouted green moong can also be used in cooking stir fry.

    Moong Dal Bada is a crunchy snack made using green moong, ideal to serve as a snack.

    Let’s get to the recipe of Green Moong Stir Fry

    The ingredients that you need are :

    • 1 cup green gram 
    • 1 onion 
    • 3 green chilli
    • ginger 1inch
    • handful of coriander leaves 
    • 1 tablespoon oil
    • 1/4 cumin 
    • 1/4 teaspoon muustard
    • 1/8 teaspoon asafoetida 
    • 1/8 teaspoon turmeric powder 
    • salt to taste

    Method :

    • Cook the green gram in a pressure cooker.
    • Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
    • Cut onions into small pieces.
    • Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes. 
    • Serve with chapati or jowar roti.It is ideal to soak for green moong for half an hour.

      Take a tip:

    • The cooking time depends on the kind of gram you have used and the mode of cooking.
    • If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
    • Adjust the level of spiciness as per your taste.

    Evergreendishesdev

    Green Moong Stir Fry

    5 from 4 votes
    Green Moong Stir Fry is a simple and tasty stir fry from North Karnataka. It makes a good accompaniment with jowar roti or chapathi.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup green gram
    • 1 onion
    • 3 green chilli
    • ginger 1inch
    • handful of coriander leaves
    • 1 tablespoon oil
    • 1/4 cumin
    • 1/4 teaspoon muustard
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder
    • salt to taste

    Equipment

    • pan, ladle, pressure cooker, small bowl, ladle

    Method
     

    1. Cook the green gram in a pressure cooker.
    2. Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
    3. Cut onions into small pieces.
    4. Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
    5. Serve with chapati or jowar roti.

    Notes

    It is ideal to soak for green moong for half an hour.
    The cooking time depends on the kind of gram you have used and the mode of cooking. If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
    Adjust the level of spiciness as per your taste.

    About the event :

    This is an old post which I have updated with more information and better pictures. The recipe remains the same. Sending this to Foodies_Redoing Old Post 83, a fortnightly event. Here, we work on the old posts either by editing or by changing the pictures.

    The post was first published on 13/07/2014. Edited on 21/7/2022

    a bowl of green gram stir fry
    green gram stir fry

    If you ever make Green Moong Stir Fry recipe, take a piicture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to share your creation. Subscribe to get an e-book and all updates in your inbox!

     

  • Dal with green leaf / Muddipalya

    Dal with green leaf / Muddipalya

    Dal with green leaf / muddipalya is the staple food of many people in South India. It is usually served with steamed rice.

    Dal with green leaf makes a good accompaniment with any meal. Tur dal cooked with green leaf vegetables is healthy and makes one of the cherished  south indian meals. It is popular  as “pappu” in Andhra while in Karnataka it is known as “muddipalya” . Our meals seems to be highlighted by a variety of green leaves as spinach, methi  or many others which are abundantly available. This is the recipe from the state of Karnataka.

    This is one of the daily essentials in many parts of South India. This dal and rasam are usually cooked simultaneously in most households. 

    INGREDIENTS :dal with green leaf/ muddipalya

    • tur dal 1 cup 
    • spinach  1 cluster
    • methi 1 cluster 
    • green chillies 4
    • oil 2 tbsp
    • mustard seeds 1 tsp
    • asafoetida a pinch
    • turmeric powder 1/4 tsp
    • tamarind  a lemon size
    • salt to taste
    • sambar powder 1 tsp
    • mustard seeds 1 tsp
    • asafoetida a pinch
    • turmeric powder 1/4 tsp
    • tamarind  a lemon size
    • salt to taste
    • sambar powder 1 tsp 
    •                      
    • METHOD :Cook tur dal in pressure cooker. Cut the stalk of the green leaves and chop them finely. Put them in salt water for sometime. Heat oil in a kadai and make the seasoning with mustard, asafoetida, turmeric and green chillies. Add the green leaves and salt, mix and let cook for sometime. Then add the cooked dal and mix well. Let boil for sometime. Then, add the tamarind pulp  and sambar powder and allow to  simmer on low flame for five minutes. Serve with hot rice or jowar roti.

      Print Recipe
      Ingredients Method

      Ingredients
        

      • 1 cup tur dal
      • 1 cluster spinach
      • 1 cluster fenugreek leaf
      • 4 green chilly
      • 2 tablespoon oil
      • 1 teaspoon mustard seeds
      • 1/4 teaspoon asafoetida
      • 1/4 teaspoon turmeric powder
      • lemon ball size tamarind
      • salt to taste
      • 1 teaspoon sambar powder

      Method
       

      1. Cook tur dal in pressure cooker. 
      2. Remove the stalk of the green leaves and cut them finely. Keep them in salt water for sometime.
      3. Heat oil in apan, add the mustard, asafoetida, turmeric, green chilly and salt. Let cook for sometime. 
      4. Add the cooked dal to it. MIx well and let cook on a slow flame for dometime. 
      5. Add the tamarind pulp and sambar powder to it. Mix and simmer for for five minutes. 
      6. Serve with hot steamed rice. 

       

    About the event:

    This post is part of the event Foodies Redoing Old Post_26, where a group of bloggers work on an old post every fortnight. I have changed both the text and pictures. The old posts were lost with time, this is like giving a breath of fresh air to them. Moreover, there is a sea-change in the way we do our work with time, isn’t it ? Do you want to be a part of it? 

     

    dal with green leaf / muddipalya

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Exotic fruit salad / Custard Fruit Salad

    Exotic fruit salad / Custard Fruit Salad

    Custard Fruit Salad is a tasty dessert to serve anytime. It is easy to make and can be made ahead of time. It gives the benefit of a wide range of fruits. Fruits of rarer variety taste good and makes it richer. Addition of nuts makes it exotic.

    exotic fruit salad

    When can you serve fruit salad? 

    Fruit salad can be served after lunch or dinner as dessert. It is ideal as after school snack for children. It makes a good dessert during summer, serve it with any ice cream. It is also ideal during fasting days.

    Does fruit salad stay good in refrigerator?

    Fruit salad stays good if refrigerated for two days. It tastes best when it is made and served chilled. Thus, the best way is to make custard and keep it in a refrigerator. Cut the fruits and keep them in another bowl. Mix the fruits in custard and serve.

     

    Ingredients :

    • Pear 1
    • Kiwi 3
    • green apple 1
    • lychee  8 ( I do not know of the latest threats of it, beware)
    • orange 1
    • sapota 2
    • grapes 15
    • strawberry 6
    • milk 1/2 litre
    • cornflour 1 tbsp
    • sugar 3 tsp
    • vanilla essence 2 drops
    • cashew nuts 4
    • raisins 8
    • almonds 4
    • honey 2 tbsp

     

    Method :

    The making of fruit salad  involves 3 steps:

    1. Making of custard
    2. Cutting of fruits and nuts
    3. Mixing of it

    1 Make custard by boiling the milk. Add sugar. Mix the corn flour in  cold milk and keep it aside.  Slowly add it to the boiling milk. Let boil for a few minutes. Allow to cool. Once it is at room temperature, keep it in the refrigerator. 

    2 Wash and cut the pear, green apple and sapota into small pieces. Remove the seeds of lychee and cut into quarters. Peel the orange and make it into segments. Cut strawberries. Cut the dry fruits into small pieces.

    3 Mix all the fruits  into the  bowl of custard. Exotic fruit salad is now ready. Serve chilled, garnish with dry fruits and a dollop of honey.

     

    Take a tip:

    1. Custard powder is made using corn flour. Thus, I have used corn flour and flavoured with  vanilla essence to it. Alternatively, you can use custard powder also. But as I get down to the basics, I usually like to use cornflour.
    2. You can use any or all of the mentioned fruits. 
    3. If mangoes are available, do use them. It tastes good.
    4. Banana is not used here, you can use it. 

    Video to make custard :

    Pin it for later:

    Exotic Fruit Salad

    This is an old post which I have redone now. It is part of Foodies_Redoing Old Post 11 where we work on a blog post every fortnight. This was one of the earliest posts that I wrote, now both the pictures and the text are changed.

    exotic fruit salad

    Exotic Fruit Salad

    Fruit Salad is a classic dessert to serve anytime. Use rare fruits and top with nuts to make it exotic.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Chilling time 30 minutes
    Total Time 50 minutes
    Course: Dessert
    Ingredients Method

    Ingredients
      

    • 1 pear
    • 3 kiwi
    • 1 green apple
    • 8 lychee
    • 1 orange
    • 2 sapota
    • 15 grapes
    • 6 strawberry
    For the custard
    • 1/2 litre milk
    • 1 tablespoon cornflour
    • 3 teaspoon sugar
    • 2 drops vanilla essence
    For topping
    • honey
    • dry fruits

    Method
     

    Making of Custard
    1. Make custard by boiling the milk. Add sugar. Mix the corn flour in  cold milk and keep it aside.  Slowly add it to the boiling milk. Let boil for a few minutes. Allow to cool. Once it is at room temperature, keep it in the refrigerator. 
    Cutting of fruits
    1. Cut the fruits into small pieces. Chop the dry fruits.
    Mixing of fruits
    1. Once the custard is warm, you can add fruits to it. Chill it. Before serving, top with nuts and a dollop of honey.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Dal,the northern style

    Our cooking is influenced from northern states. We adhere their style in daily dishes and thus it seems to have become a part of us. This dish can be served both with rice and chapati .

    INGREDIENTS :

    • tur dal 1 cup
    • tomatoes 3 
    • red chilli powder 1 1/2 tsp 
    • ghee 1tbsp
    • salt
    • cumin 1tsp
    • mustard 1/2 tsp
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp

    dal.the northern style
    an all time favourite

    METHOD :

    Cook the lentil in the pressure cooker. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

     

    Evergreendishesdev

    Dal, north indian

    Dal is one of the essentials of Indian menu. North indian dal is tasty and pairs well with both rice and chapati.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: daily cooking, healthy, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tur dal
    • 3 tomato
    • 1.5 teaspoon red chilli powder
    • 1 tablespoon ghee
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method
     

    1. Cook the lentil in the pressure cooker. Take a wok and add the ghee. tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for 
    2. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the  tomatoes and salt with some water. allow to cook. 
    3. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

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  • Curd rice | Mosaru Anna Recipe

    Curd rice | Mosaru Anna Recipe

    Curd rice is a simple, tasty, comfort food. It is one of the essential food in most South Indian home.

    Summer is synonymous to curd and curd rice  as rains is to masala chai and pakoras. After a heavy meal, when dinner is out of mind, curd rice is a good option. When you are tired, after a long day work, curd rice is always welcome. In the blazing heat, it is one of the best food you can consume. It is the easiest summer food you can prepare.

    In South India, the lunch and dinner ends with a curd rice. It is a ritual which most follow, either by mixing steamed rice with curd or butter milk. It is commonly known as mosaru anna or mosranna

    Benefits of eating curd rice:

    • Curds is a coolant food during summer.
    • Curd rice is ideal for all.
    • You can use  the left over rice to make curd rice.
    • It is easy to prepare.

    Occasionally, I prepare curd rice too. Bisebelebath and curd rice is one such combination we like at home. Here are a few tips I would like to share. The rice cooked should be soft, you can make it mushy with a ladle. Curd should not be added when the rice is hot. Allow it to cool sometime before mixing. Turmeric powder is never added in the seasoning here, unlike other dishes.

     

    a bowl of curd rice garnished with pomegranate arils

    Curd Rice Recipe 

     

    Ingredients:

    1 bowl of rice cooked 

    2 bowls of yoghurt

    1 tsp oil 

    1/2 tsp mustard seed 

    1/2 tsp cumin seeds 

    asafoetida 

    1/2 tsp urad dal

    1/2 tsp gram dal 

    2 green chillies or dried chilles in yoghurt

    curry leaves

    coriander leaves

    salt

    1/2 cup fat milk  

    1/2 cup pomegranate arils

     

     

    Proceed :

    Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. Add yoghurt and ,milk and salt. Add the seasoning and mix well. Garnish with coriander leaves. Nothing to beat it in hot summer !

    Take a tip:

    • Mash the rice while it is hot with a spoon..
    • You can add green grapes to it.
    • A few cashew pieces put in the seasoning gives a good taste to it.
    • Curd should be added only when the rice has cooled down. You can add only milk initially.
    • Curry leaves and coriander give good taste to it.
    • Instead of green chilli, you can use sun dried chilllies, it taste good. 

    Evergreendishesdev

    Curd Rice

    Curd Rice is a tasty, healthy and a comfort food. It is ideal to serve during summer.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: light dinner, lunch
    Cuisine: karnataka, south india
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 tsp oil
    • 1/2 tsp mustard seed
    • 1/2 tsp cumin seeds
    • asafoetida
    • 1/2 tsp urad dal
    • 1/2 tsp gram dal
    • 2 green chillies or sun dried chillies
    • curry leaves
    • coriander leaves
    • salt
    • 1/2 cup fat milk

    Equipment

    • bowl, ladle, pressure cooker, small pan, serving spoon

    Method
     

    1. Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. )nce the rice cools, add yoghurt, milk and salt. Add the seasoning and mix well. Put the pomegranate arils Garnish with coriander leaves. Curd rice is ready to serve.

    Notes

    Make rice mushy while it is hot.
    You can add green grapes to it.
    A few cashew pieces put in the seasoning gives a good taste to it.
    Curd should be added only when the rice has cooled down. You can add only milk initially.
    Curry leaves and coriander give good taste to it.
    Instead of green chilli, you can use curd chillies which are prepared and stored at home.

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    bowl of curd rice
    curd rice

     

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