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Rice and Veggies in Fresh Curds Recipe

Rice and Veggies in Fresh Curds is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - cooked small grain Rice or brown Rice
  • 1 cup - mixed vegetables chopped, steamed till done
  • 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
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - Mustard Seeds
  • 2 or 3 - broken cashews
  • 2 or 3 pinches - Asafoetida powder
  • salt to taste
  • How to Make Rice and Veggies in Fresh Curds:

    1. Fluff up rice with a fork to make grains separate.
    2. Heat a non stick pan. Dry roast cashew to golden. Then add both seeds in dry pan and allow to splutter.
    3. Add asafoetida, curry leaves, chillies and ginger and stir for 3-4 seconds.
    4. Add steamed vegetables, rice, dill and salt and stir.
    5. Take off from fire and allow to cool.
    6. Add chilled, beaten curds and a few spoons of water if required.
    7. Pour into serving dish and garnish with chopped coriander leaves.
    8. Refrigerate for 30-40 minutes or till required.





     

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