Saturday, August 4, 2007

Curd Rice

Curd-2table spoon
Milk -1/2 cup
Butter-1 teaspoon
Grated Carrot -2 teaspoon
Salt as per taste

For TemperingMustar seed- ½ teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves
Cashews -10
Dry grapes -10


1.In a cooker, put the rice, with 1:4 water, milk. Wait for the 4 whistles .
2.In a pan, the oil is heated and adds tempering ingredients except coriander leaves.
3.Put in the boiled rice and mash the rice completely.
4.Put butter ,carrot, curd and little water.
5.Put salt for taste. Keep it aside for 1-2 hrs.
6.Garnish with coriander leaves before serving.

Timing- 10
Serves -3

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