Breakfast smoothie 2

                                    Quick &Vegan Smoothie 2

Serves 1

Ingredients

Weet bix-2

Rice milk-1/2 cup

Water -1/2 cup

Banana-1

Cocoa powder- 1/2  tsp

100 s & 1000 s and banana slices to garnish

Note: If you want to skip water ,its perfectly fine .Instead add 1 cup of milk of your choice.Also rice milk is naturally sweet ,so in my opinion you do not need  to add extra sugar or honey to make it sweet.

Method

1.Take all ingredients in a blender and blend it till smooth and creamy.

2.Garnish  &  Enjoy.

Spicy Salmon Curry

                               Spicy Salmon Curry
                            
                      Thank you Remia Chechy for introducing lots of new ingredients and recipes to me.This was my first try with salmon and i was super excited for the same.And that adding of coconut paste took the curry to an entirely higher grade.It was spicy and creamy at the same time.We all enjoyed it with piping hot steamed rice...
                  Before starting cooking i like to share that in NO MEASUREMENT label you will not find proper measurements but the ingredients and procedure only.As soon as i am clear about the measurements i will include it too..This is just to give an idea about the easy recipes that you can make at home IN A JIFFY..hOPE all will support me in this too.         

 Now let us jaunt down the recipe..

Ingredients

Salmon pieces 

Onions

For Seasoning

Oil

Mustard seeds

Fenugreek Seeds

Shallots

Garlic

Ginger

Green Chillies

Curry leaves

Spice Powders

Turmeric powder

Chilli powder

Coriander powder

Water as needed

Salt as needed

For the Paste

Coconut shredding

Water as needed

For Garnishing

 a dash oF coconut oil

few curry leaves

Method

 Heat oil in a kadai , once hot add in mustard seeds, a pinch of fenugreek seeds once they pop up add in thinly sliced shallots, garlic, ginger, green chillies and a sprig of curry leaves .Sauté them nicely .Now add  in thinly sliced onions and sauté till they attain light brown  color. 

Now goes in the spice paste ( in a bowl add turmeric powder+chilli powder+coriander powder+little water & mix well).Sauté till raw smell disappears.Add half cup water and bring it to boil.Once it starts bubbling add in thoroughly cleaned fish pieces . Mix well.Add half more cup of water.Adjust salt and spices if necessary. Bring it to a boil.Now don't use spatula to stir but rotate the pan in order to maintain the shape of fish pieces

.

Finally once  the fish is cooked add coconut paste (take shredded coconut +water in a mixie jar and pulse it to a smooth paste by adding little water.Our paste is ready to use. ) Mix well.Do a taste test.Switch off the flame. 

Add a dash of coconut oil and few curry leaves on top and keep it closed until we serve.Enjoy

Papaya smoothie with goodness of oats and nuts

                                       Papaya smoothie

Makes 3 glasses

 

Ingredients

To blend

Papaya slices  1 cup

Oats-1/2 cup (more or less quantity according to your preference.I used instant oats.)

Cashews-4 to 5

Sugar- 4 to 5 spoons(adjust accordingly)

Almonds-4 to 5

To garnish

Almond/slivered ones(your choice)                                        Note:Can increase or decrease the ingredients as per your choice.

       :If you take 1/2 cup of oats the taste of oats will be prominent.So be careful you can decrease the quantity of oats and can prepare the same dish

Method

:Blend all the ingredients under the label 'to blend" in a mixie jar.

:Do a taste test  and adjust the ingredients.

:Our filling and healthy meal is ready to serve.

:Garnish with almonds and serve as such or little chilled.ENJOY...!!!

Broken rice upma

                                   Podi ari upma/pamma upma
 

                            

GSB CUISINE
Serves:4 to 5

Ingredients

Broken rice-1 1/2 cup
Water for cooking the broken rice-

For seasoning/tempering/phann/thalikaan/tadka
Oil-2 tbsp
Mustard seeds- 1 tsp (heaped spoon)
Cumin seeds-1 tsp
Black gram/urad dal/uzunnu- 1 tsp
Curry leaves- 2 sprigs
Dry red chilli- 2
Coconut scrapings- 3/4 cups
Salt to taste

Method

1.Remove dirt by hand picking.Then wash thoroughly for 2 to 3 times.Then soak the broken rice in water for 5 minutes.

SOAKING THE RICE

BROKEN RICE

2.Meanwhile heat oil in a kadai ,once it is hot add in the mustard seeds
and allow them to pop up.

3.Once done add in the cumin seeds  and let them pop up.

4.Now add urad dal,curry leaves and broke the dry red chillies and pour them too into the hot oil.Saute for a minute or two by changing the flame to low.

 5.Once done pour in the water and let it boil.Add salt according to taste .

6.Once the water starts bubbling add in the soaked and strained broken rice and give a stir .Do a taste test for salt and adjust accordingly.

7.Cover and cook till the rice is soft and smashes in between fingers.

8.Once it is almost done add in the coconut scrapings and mix well.

9.Our upma is ready to be served.It can be served along with curd or any spicy curry of your choice like potato curry.ENJOY...!!!

Fenugreek leaf crepes

               Methiyae palya polo/uluva cheera dosa

      

Serves-2

GSB CUISINE

INGREDIENTS:

FOR GRINDING:

Coconut scrapings from half of a medium sized coconut

Dry red chillies-6-7

Raw rice-1 cup

FOR ADDING INTO THE BATTER:

Salt as needed

Turmeric powder a pinch

Asafoetida/hing/kaayam as needed 1/4 tsp

Roughly chopped fenugreek leaves -one bunch

METHOD:

1.Soak raw rice for 2-5 hours.

2.Firstly blend dry red chillies and coconut scrapings into a smooth paste by using

  a blender by adding very little water.

3.Then into the same blender add raw rice and again blend it into a 

  smooth paste(DON'T ADD MUCH WATER WHILE GRINDING).

4.Transfer it into a vessel.

5.Now add salt, turmeric powder and hing,mix everything well.

6.If water is needed, add carefully and bring it to a dosa batter consistency.

7.Taste the batter and adjust  the spice powders.

8.Time to add thoroughly cleaned and chopped leaves.Toss well.

9.  Batter is ready to use.

10..Heat a crepe pan drizzle little oil ,once it is hot pour a ladle of batter and

 spread it carefully.

11.When one side is cooked,flip it off and cook the other side

 too till it becomes crisp.

12. FENUGREEK LEAF Dosa is ready.Enjoy as such or with skimmed milk or pickle/curry of your choice.

Gabya polthae

             Banana stem cooked in curd & coconut milk   

GSB Cuisine
Serves-3-4

Ingredients

Banana stem finely chopped- 1 1/2 cup
Salt  to taste
Thick coconut milk from 1/2 of a medium sized coconut
Tamarind- in size of a small pebble
Ripe red green chilies- 8- 10(according to your spice tolerance level)
Curd according to the sourness level

For tadka/phann/seasoning

Oil-1 -2 tbsp
mustard seeds- 1tbsp
Handful of curry leaves

Method

1.Finely chop the stem ,sprinkle salt ,mix well and let it marinate for 10 minutes. Keep  it ready.

2.Chop the green chilies,extract coconut milk .

3.Take 2 spoons of coconut milk add tamarind into it and rub it well and make tamarind water using the coconut milk.Keep ready the tamarind water too.

3.Now take a mixing bowl squeeze water out of the finely chopped stem and place it in the bowl.

4.Into it add the tamarind water,chopped ripe chilies and coconut milk.mix them up

added tamarind water

added ripe chillies

added coconut milk

5.Now time to pour in the curd.Add little curd at a time  and do a taste test and check for sourness.If needed sprinkle little salt too.

6.The curry should have sourness{of curd} ,spiciness {of chilies} and little creamy taste  too {of coconut milk}.So adjust the ingredients accordingly.

7.Now let us prepare the tadka.

8.Heat oil in the tadka pan,once it is hot add in the mustard seeds,allow them to pop up.

9.Once done add in handful of curry leaves and switch off the flame.

10. Mix well and pour the seasoning into the above made curry.Mix well.

11.Our banana stem salad is ready to be served.It can be served as a side dish for rice.

                                            

Quick Garlic rice

                                          Easy Garlic rice

Thanking Usha Bhat akka of Konkani Khann Anik Jevan Blog { konkanikhann.blogspot.com/ }
for this quick fix recipe of using leftover rice ..
Serves:2

Ingredients
Cooked rice-1 cup
For Tempering
Coconut oil- 2 to 3 tbsp
Crushed Garlic pods-4 to 5
Curry leaves a handful
Red Chilly powder- 1 to 2 tsp

Method

1.Heat 2 to 3 spoons of coconut oil and add crushed garlic .Saute them well .

2.Into it add handful curry leaves.Mix well .

3.Switch off the flame, add in salt and red chilly powder to taste followed by the cooked rice .

4.Toss well.Do a taste test and adjust the spices.

5.Our GARLIC RICE IS READY TO SERVE...!!!

                              

Punjabi Kadhi Pakora

                                                              Kadhi Pakora

  Kadhi is a curd preparation adding besan,which is similar to moru curry or thalich mor of South Indians.Into it we when we add simple besan or kadaala maav /chickpea flour fritters or bajja or pakoda, our tasty flavorful KADHI PAKODA IS READY..

Ingredients

For Kadhi

Curd 1/2 cup
Water 1 cup
Besan- 3 -4 tsp heaped
Salt to taste
Turmeric powder -1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala-1/2 tsp
*Feel free to adjust the amount of spice powders and ingredients

For tadka
Oil- 1tsp
Mustard-1/2 tsp
Jeera/cumin seeds-1/2 tsp
Methi/fenugreek seeds-1/4 tsp
Ginger finely chopped-1/2 tsp
Garlic finely chopped-1/2 tsp
Onion-small one
Dry red chilli-1
Green chilli-1
*Feel free to adjust the amount of spice powders and ingredients

For Pakoda

Onion slices- 1/3 cup heaped
Salt to taste
Turmeric powder -a pinch
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala- 1/2 tsp
 Besan - 3- 4 tsp heaped
Few drops of water
Oil for deep frying
*Feel free to adjust the amount of spice powders and ingredients

Method

Let us make the kadhi first...

1.Take a mixing bowl add all the ingredients given under the label "for kadhi" and mix well.Make it lump free.

2.Transfer it into a kadai and start boiling.Once it starts to thicken ,switch off the flame.Keep it aside.

3.Do a taste test and adjust the spice .Our KADHI is ready.

Now let us make the seasoning

1.Heat oil in a tadka pan ,once hot add in the mustard seeds and allow them to pop up.

2. Once done add in the cumin seeds,fenugreek seeds,dry red chilly,green chilly and saute for a minute.

3.Now add in the finely chopped ginger,garlic and onion .Saute till they are soft and light brown in color.Sprinkle little salt to taste.

4.Our tadka is ready .Pour it above the kadhi .


Lastly we can make our Pakodas

1.1.Slices onion thinly.Now add in the spice powders ,besan and few drops of water.Make a thick batter .

2.Heat oil in a kadai,once hot add a spoon full of batter and deep fry them.

3. Pakodas are ready.Drop them into the kadhi.

4.OUR KADHI PAKODA IS READY TO SERVE...

5.ENJOY THEM WITH RICE/ROTI OF YOUR CHOICE..!

POINTED GOURD POTATO CURRY

                            ALOO POTOL RASA  IN ORISSA STYLE  

Serves- 2
Oriya Cuisine

Ingredients

Aloo/potato-1 big one
Parwal/pointed gourd -8
Oil to fry- 1 1/2 tbsp

To Make Masala Paste
Onion-2
Ginger paste-1 tbsp
Garlic paste-1 tbsp

To Make Tomato Puree
Tomato-2 medium sized ones

Spice powders used
Turmeric powder-1/4 tsp
Red chilly powder-1/2 tsp
Coriander powder-1 tsp - 1 1/4 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Kitchen king Masala powder- 1 TSP
Salt

Other ingredients
Oil- 1/2 tbsp
Water -1+1/4 +1/4 cup

Method

1.Peel wash and cube the potatoes.Chop the parwal into big chunks.

2.Make the masala paste by grinding together onion and ginger garlic paste.

3.Roughly chop the tomatoes and make puree out of it.

4.Now heat 1 1/2 tbsp of oil in a pan add in the chopped potatoes and parwal. Fry them till they attain brown marks on them.

5.Transfer them into a bowl.

6.Now in the same kadai/pan add the rest 1/2 tbsp of oil.

7.Once it is hot add in the masala paste and  cook till the raw smell goes and oil starts separating from its sides.

8.Once it's done add in the tomato puree and salt and cook till it starts leaving from the sides of the kadai.

Note: Be patients at these steps as it determines the taste of the entire curry.Cook till each mixture start leaving oil.As it will enhance the taste of the curry.

9.Time to add in the spice powders one by one.Give them a  good toss.

10.Add in the fried potato and parwal pieces.Coat them into the masala.

11.Now wash the mixie jars with 1/4 cup water each and pour it into the kadai. Again add in 1 cup of water and bring it to a boil.

12.Do a taste test and adjust the spices according to the taste of your family members.

13.Sprinkle 1 tsp of Kitchen king masala. Give it a final mix.

14.Our curry is ready to be served with rice/roti /bread of your choice.Enjoy.

ALOO POTOL RASA

Ripe banana cooked with curd and coconut sauce

                 Nendrapazam kalan/moru ozichukutaan

 

                          

Serves:1

Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan
Coconut scrapings-1/3 cup heap
Cumin seeds- 1 tsp
Water as needed

To Mix
Curd/yogurt- 1/2 cup
Salt as needed
Chilly powder- 1/2 tsp                                                                

Turmeric powder-1/4 tsp                          

To Season                                                    

Chopped banana chunks

Oil-2 tsp
Mustard seeds-1/2 tsp
Dry red chilly -1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX

3.Now pour 1/2 cup water in a pan add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilly and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Steamed semolina dumplings

                                              Instant Rava idli 

          

Makes:12 idlis

Ingredients

1 cup rava / semolina
1 inch piece finely chopped ginger
2 green chillies finely chopped
Coriander leaves/cilantro finely chopped
Salt to taste
1 cup curd/yogurt
1 tsp eno fruit salt.
Water as needed

Method:

1.Take all the dry ingredients like rava,finely chopped ginger ,green chillies and coriander leaves and salt  in a mixing bowl{ except eno }and mix well.

2.Now add in 1 cup of curd and give it a mix.

3.Now add needed amount of water and make a idli batter.

4.Keep it undisturbed for a minimum of 15 minutes. 

5.Meanwhile grease your idli moulds and boil water for your steamer.Keep it ready.

6.After 15 minutes add eno and mix well immediately. 

7.Pour the batter into the moulds and steam it for 10 minutes.p

8.Please ensure by inserting a toothpick into the Idlis whether they are cooked completely or not.If the toothpick comes out clean they are done. 

9.Enjoy with sambar/chutney/pickles of your choice..!!

                             

Rava idli served with Beetroot Sambar

Instant besan and rava dosa

             Besan & Sooji /Chickpea and Semolina crepe
                          
                                           I got this recipe from a friend SHUBRA CHAUHAN BISEN who is a member in a very popular food group CHEF AT LARGE.Thank you dear for sharing such a yummy recipe with us all.

Ingredients

For dosa
Besan/Chickpea flour- 1 cup
Sooji/semolina-1 cup
Buttermilk-1 cup
A pinch of baking soda
Salt to taste

 NOTE: the ratio of besan and sooji should be 1:1
           :can use curd also,by diluting it by adding water and making it to a buttermilk consistency.

For Topping
Capsicum-2 tbsp
Onion-2 tbsp
Tomato-2 tbsp
Salad cucumber-2 tbsp
Carrot-2 tbsp
Chaat masala to sprinkle
Note:can use vegetables of your choice

Method

1.Take a mixing bowl add besan,sooji,salt ,a pinch of baking soda and buttermilk and make a batter of dosa consistency.Our batter is ready to use.

2.Finely chop all the vegetables of your choice ,sprinkle chaat masala and mix them up.Our topping is ready to use.

3.Now heat a dosa pan,once it is hot pour a ladle full batter, spread it into a nice circle and immediately sprinkle the topping .Cook dosa on a low flame as there is a chance of the dosa getting burned.

4.When one side is cooked flip it off and cook the other side too.Our dosa is ready to serve.ENJOY..!!

Cumin flavored rice &Mixed lentil curry

                        Jeera rice & Panchmela dal

            

  This is an awesome combo that we prefer on lazy days  & the Panchmela dal(rajma,white chick peas,green gram,pigeon peas and red lentils) was introduced to me by a friend of mine ,RETHISH .G.PRABHU who lives in Bombay,through a dear food group Konkani Khann Anik Jevan {konkanikhann.blogspot.com }  where both of us are members.I take this opportunity to thank rethish annu for sharing such an awesome recipe with us all.

Ingredients for Jeera rice

Cooked raw rice or basmati rice- 1 cup
Salt to taste

For seasoning
Ghee-1 tbsp
Cumin seeds/jeera/nalla jeerakam-1 tsp
Cloves-2
Cinnamon-1 " piece
Bay leaf-1

Method

1.Take cooked rice in a wide vessel and spread well with a fork.

2.Now let us make the seasoning.

3.For that heat a tablespoon of ghee in a tadka pan ,once it is hot add in the cumin seeds and allow them to pop up.Once done add in the cinnamon,cloves,bay leaf and saute for a minute or two.Be careful not to burn the cumin seeds.(low flame is preferable)

4.Add this seasoning into the rice and toss well.Our JEERA RICE is ready.

                 
Ingredients for Panchmela Dal

Panchmela dal(combination of five types of lentils)-1/3 cup {serves-2)
Oil/Ghee- 1tbsp
Cumin seeds-1tsp
Ginger-1"piece
Garlic-4-5 pods
Dry red chilly-2 small size
Curry leaves-a handful
Onion-2-3 medium size
Tomato-1 medium size
Water as per the gravy requirement

Cilantro to garnish(in the picture you won't see the cilantro as it was out of stock, i have not added them)

Spice powders used
Turmeric powder-1/2 tsp
Red chilly powder- 1 - 2 tsp
Coriander powder-1 -2 tsp
Garam masala-1 tsp +1/2 tsp
Salt to taste

Method

1.Soak  dal overnight and next day wash it thoroughly and pressure cook and keep them aside.

2.Heat ghee/oil in a pan ,once it is hot add in the cumin seeds,dry red chillies,curry leaves and saute them for  a minute or two.

3.Time to add in the finely chopped ginger,garlic and onions.Saute till the onions are soft and translucent.

4.Add in the finely chopped tomatoes along with little salt.Cook till they are mushy.

5.Add the spice powders one by one and mix them well.Cook till the mixture begins to come together.

6.Pour in the cooked and lightly mashed dal along with the water used for cooking them.

7.Add salt to taste & Bring it to a boil.Check for salt and other spice powders.Feel free to add in the spice powders according to the taste of your family members.

8.Just before you switch off the flame sprinkle  1/2 tsp of  garam masala and if you have cilantro add finely chopped coriander leaves and garnish the Panchmela dal..

9.Our JEERA RICE AND PANCHMELA DAL IS READY TO SERVE..Enjoy..!

A quick snack with Rice flakes

                                  Rice flakes tossed with raw onions and salad cucumber

POHE WITH ONION AND SALAD CUCUMBER

 

This was a dish introduced to us by a friend  LEENA MUZUMDAR  in my most favorite food group in which i have joined .It is so easy to cook and we can have it for breakfast as well as along with  a hot cup of coffee or tea as a snack. As me and my hubby liked it though of sharing with you all this yummy recipe.Here is the recipe..!

SERVES:1

Ingredients

Rice flakes{POHE/AVAL/PHOVU/CHUDA}- 1 cup

Water as  needed

Salt to taste

Finely chopped onions- 1/3 cup

Finely chopped salad cucumber-1/3 cup

Lemon juice from half of a lemon

For Seasoning

Oil- 2 tsp

Mustard seeds{SARSON/KADUKU/SASAM/RAI/SORISO}-1/2 tsp

Curry leaves-1 sprig

To Garnish

Cilantro or Boondi ( deep fried chickpea  balls) -1 -2 tbsp

Method

1,Wash and clean the poha. It should be soft in texture.

2.Squeeze or strain the excess water and spread them on to a wide plate.

3.Sprinkle generously the finely chopped onions,salad cucumber ,lemon juice and salt to taste.

4.Mix them up.Now let us make the seasoning.

5.Heat little oil in a tadka pan,once it is hot add the mustard seeds and allow them to pop up.

5.Once done add in the curry leaves .saute for a second and pour this on to the above made poha.

6.Mix again and garnish with boondi or chopped cilantro..

7.Enjoy with a cup of tea or coffee..!!                                             

Fish curry (without adding coconut)

                                                 Meen mulakitathu 

Cuisine:Kerala

Serves-3-4

Ingredients

Fish-1/2  kg

Onion -1

Tomato-1

Salt to taste

Coconut oil 1 tsp to garnish

Water as needed for gravy 

FOR SEASONING:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Curry leaves-1 -2 sprigs

Ginger-1 tbsp

Garlic-6-8 pods

Green chilly 2- 4

Shallots-4 -5

FOR THE SPICE PASTE

Red chilli powder-2 tbsp

Kashmiri red chilly powder-2 tsp

Coriander powder-2 tbsp

Fenugreek  powder-1/4 tsp

Malabar tamarind /kudampuli -2-3 pieces

Water as needed

Method

1.Wash & clean  the fishes and keep them aside.

2.Chop all the veggies needed and keep them ready .Soak the kudampuli in 1/4 cup of water

3.Take a small bowl add all the spice powders into it and make a thick solution of it by adding little water.Keep the spice paste aside.

4.Now heat a kadai ,once smoke starts coming (it is an indication that the vessel is heated) add 1 tbsp of oil into it.

5.Now add all the ingredients given under the label for seasoning.Saute them till they attain a soft texture.

6.Time to add in the sliced onion and tomatoes along with little salt.This is totally optional.If you do not want to add onion and tomato you can skip this step.Saute  them till they are well cooked .no need to brown them.

7.Pour in the spice paste along wit the kudam puli. Mix them well.Saute till the raw taste of the powders goes off.

8.Add water according to your gravy requirement and bring it to a boil.Do a taste test at this step and adjust the spices .You can add all the spice powders again if needed.Mix well.

9.Once the water starts bubbling lower the flame and add the cleaned fish pieces.Cover and cook till they are done.

10.Do a final taste test .Our curry is ready to serve..Enjoy with steamed rice..!!!

Note :  For better taste cook it the previous night itself and serve the next day again after boiling it one more time.As this will allow the flavors to blend so well that your family will like it and praise  Cooking your skill..  

     

     You are free to increase or decrease the amount of spice powders according to your family's taste preferences. If the curry became so tangy feel free to remove the  1 or 2 kudampuli pieces from the curry.

                                                                                 

Fish thali

 

FISH FRY ,RED BOILED RICE,FISH COOKED WITH SHALLOTS AND SPICY TANGY FISH CURRY (no onion and ,tomatoes were just used for garnishing)

Curd Rice

                                       Curd rice a treat for myself
                                       
                                    


Serves:1
Ingredients

Cooked raw rice -1/2 cup
Curd/yogurt -1/3 cup
Pomegranate -1 /3 cup

For seasoning

Oil-1tbsp
Mustard seeds-1/2 tsp
Cumin seeds1 / 2 tsp
Chana dal-1 / 2 tsp
Urad dal-1 / 2 tsp
Green Chilly-1
Curry leaves -1sprig
Onion -2tbsp
Tomato-2tbsp
Salt to taste
Note: can add finely chopped ginger,cashews,pineapple pieces,grapes,green apples,grated carrots etc too if you prefer.

Method

1. Take the cooled cooked rice in a wide pan .Keep it aside.

2. Beat the curd well and it should be free from lumps.

3.Separate the seeds from the fruit.

4. Now mix the cooled rice, curd along with salt to taste.

Note: rice should cool completely before adding the curd.It is  a must.

5.Reserve a tablespoon or 2 for garnishing and add the rest of the seeds into the rice and toss well.

6.Now let us make the seasoning.

7.Heat oil in a tadka pan once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the cumin seeds, chana dal,urad dal ,green chillies finely chopped ,curry leaves,finely chopped tomatoes and onions and sauté well.Sprinkle salt to taste.

9.Once done pour it over the rice and toss them up.

10.Our CURD RICE is ready to serve.Enjoy with pickle of your choice..😍😍👍🍚