Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!

Dershana

Saturday, June 28, 2008

Zesty curd rice

Out here the mercury is soaring. The temperature has touched 48 degrees. Getting myself to cook is an ordeal but even more terrifying is the prospect of an over greased lunch from outside. Suddenly remembered how an aunt of mine at Chennai would make her son subsist on a diet of curd rice and fruit when the temperatures soar. But she stuck to a single fruit at a time..it was either grapes in curd rice or pomegranates in curd rice. Thought I could, with minor variations, make it even more interesting. So here goes...

Steamed rice - 1 cup (for the rice base)
Curds (yoghurt) - 1 1/2 cups

Green cucumber - 2 nos

Seedless green grapes - 1 cup

Ginger - 1 medium sized piece (about 5 gms when chopped)

Green chillies - 4 Nos

Pomegranate - 1/2 cup

Salt to taste

Finely mince the ginger and green chillies. Chop the cucumber into small pieces. Use a fork to gently mash the steamed rice just a little bit. Mix all ingredients together with the rice. And voila, you are ready to dig in !

PS: Adding a couple of teaspoons of grated raw mangoes make this even more yummier!

3 comments:

RAMESH said...
This comment has been removed by the author.
RAMESH said...

Hi, zesty curd rice seems like a real yummy dish. I am definitely going to try it soon. Only, I'll probably reduce the quantity of chillies a lot :-)

We make something like this, in a slightly different way, also we used to eat in summer. We use leftover rice, add curds, powdered mustard seed, salt, a little sugar in it, and eat it chilled. I think that's all, it used to have this sourish taste. My in-laws don't like it, so it's been 20 yrs since i last made or ate this! Your version seems better!
-Sapna

Dershana said...

Thank you Sapna. Visit again. And, do tell me if your family liked the new version.

 
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