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Saturday, 5 November 2016

CURD RICE/ DAHI CHAWAL/ MOSARANNA/ YOGURT RICE

                                                                         


Hey friends I’m back. Curd rice also known as dahi chawal or even popular and my personal favourite masur anna in Karnataka takes me back to my college days, when I was studding in Bangalore. The dish reminds me of my college, the canteen n the endless times I’ve had this south Indian delicacy. My friends used to ask me don’t I get bugged eating the same thing every day but trust me I never did. And its one thing I still can have every single day. My fondness for curd rice goes on increasing every time I prepare it. It soothes your mind body n soul altogether. In my house the meal is never complete without a bowl of this heavenly serving. Guys go ahead and enjoy it with a pickle of your choice.

Prep time: 10mins        Cooking time: 30-40mins     Serves: 04 people

Ingredients:

  • Rice (4 cups)
  • Curd ( 1 bowl beaten, 500ml)
  • Milk (1 glass, 250ml)
  • Mustard seeds ( 1/2 tsp)
  • Curry leaves (6-8 leaves)
  • Roasted channa dal (1 tbsp)
  • Groundnuts (1tbsp)
  • Asafoetida (1/2 tsp)
  • Pomegranate seeds (1/2 cup, seasonal availability)
  • Grapes  (1/4 cup chopped, seasonal availability)
  • Salt (as per taste)
  • Oil (2 tbsp)

Method:

  • Cook the rice using 6-7 cups of water with a pinch of salt and once done mash it a little using a masher. Keep it aside to cool down while you ready the other things.
  • Prepare tadka using a hot oil pan. Throw in the mustard seeds and on suppletring add curry leaves followed by roasted channa dal, groundnuts, and a pinch of asafoetida. Sauté for 2 mins. Switch off the gas and keep aside.
  • Add milk to the cooled rice and let it stand for 10 mins.
  • Now add the beaten curd to the rice bowl followed by adding tadka and mix well.

          
         

  • Lastly add pomegranate seeds and blend well. Garnish with a mint leaf and serve cold.
                                                 




Tip:


  • You can refrigerate the rice for some time before consuming. It tastes best when served cold.

Wednesday, 2 November 2016

BAKED POTATO WEDGES

                                                                           
       
Hello friends. I’m here with a recipe made out of one of the most versatile vegetables of our time. Wondering what am i talking about, well its none other than Potato. One can make numerous things out of this single Ingredient!! So today I have made baked potato wedges and down below is the recipe for you all. It’s very simple and basic recipe that turns out be a great starter for all your parties. Since it’s baked you need not even keep a count of the calories. Being a foodie, my husband loves these bites of pure joy. It can be made for an evening snack as well and enjoyed with tomato ketchup and a chilled glass of fresh lime soda or cold drink or even tea. So make these wedges today itself and enjoy the crispy snack with your loved ones. Happy cooking!!

Prep time: 15mins          Cooking time: 45mins       Serves: 04 people

Ingredients:
  • Potatoes (4 in no, washed n cut into wedges)
  • Pepper powder (1tsp)
  • Italian seasoning (1tsp)
  • Mozzarella cheese (1 cup, grated)
  • Olive oil (1 tbsp)

Method:
  • In a large mixing bowl mix all the above ingredients with half a cup mozzarella. Keep aside the other half.

  • Take a baking tin n lace it up with baking paper. Place the wedges in the tin in a net manner
  • Now bake the wedges for 45mins at 200 degree Celsius in convection mode of the oven.
  • Remove from oven on a serving plate. Garnish with remaining cheese and serve hot
                                                        





Tips:

  • To check if the potatoes are done prick them with a toothpick. It should pierce them easily and come out clean.