Simple Curd Rice

When I am Alone with kids on weekends, I keep myself away from any laborious cooking procedures as I get to do the pending miscellaneous works at home.The most realistic and simple food suitable for the tropical climate is Curd Rice.

A hectic week, busy schedule yet a hearty feeling to eat food, nothing comes easier than this.Usually my cooking spirit at the moment decides the sauting for curd rice.

Sunday was hectic as usual with preparation for the next week,uniforms, dresses, vegetables, washables, homeworks for kids.. getting things in place was priority.
Rahul(My Elder Son, 12 yrs) was in to give me a break and decided for this simple and docile lunch our own humble " Curd Rice". 
However my conscience did not allow me to rest at that. So I clubbed it with a Crispy potato fry and pickles.

Ingredients for Curd Rice :

Rice - 1 Cup 
Salt - As per taste

Seasoning  for Curd Rice:

Asafoetida - pinch
Curry leaves - 5-6
Carrot - 2 Tbsp(Grated)
Cucumber - 2 Tbsp(finely chopped)
Grapes - 8-10(Optional)
Channa dal - 1 tbsp
Udal dal - 2 tsp(Broken)
Mustard Seeds - 1 tsp
Green Chilli - 1(chopped)
Oil - for saute

Procedure :

1. Soak 1 cup of rice. I generally use 1:4 ratio of rice: water when I plan for curd rice.This makes it easier to mash the rice.
2. Allow it to cool.
3. Slowly add water and keep stirring to avoid rice lumps.Since I use the thicker version of curd, I mix water to give it the desired consistency.
4. Refrigerate the rice for 1 hr. 
5. Heat oil . Add Mustard Seeds, allow it to splutter. Follow with Channa dal, Udal Dal, Asafoetida.
6. Finally add chopped Green chillies and curry leaves. Add this to rice and mix well.
7. Garnish with grated carrot and chopped cucumber. You can also add green grapes for variation.

Serve chilled with any vegetable fry and pickle.

Menu Planner

Cooking is exciting as much .If things are in place and more than anything you are planned for the week, then we have are in line and balanced. I will share with you what I generally run at my home for the most difficult sessions of cooking at home (Mon - Fri). Weekends are generally vary depending on  the planets /kids climatic conditions.

 I make  one for my school everymonth and here is a shot of that for you. I buy vegetables and pack them day wise in fridge and also plan the type of the cooking so that the cooking of the same vegetables over  months does not fringe on the taste buds.

Guys, this has been long due..ensoy !

Adai Dosa {Tamil Breakfast Recipe}

Every Morning, it’s a strenuous session to plan the first meal of the day, for most women who indulge in cooking for their family…the first thought is …what to I do for a breakfast, lunch and dinner ? Though its been like ages, I always find a easy and pre-cooked assistance with recipes that demand preparations in advance specially the day before. Being a Tamil progeny I am blessed to have know these {Idli,Dosa,Pesarat etc}recipes more the typical guidelined way than their counter parts follow.

Today I made the Adai Dosa for breakfast, which is a favorite with kids.

Make sure Adai is prepared with patience  and takes little longer time than Dosa for sure, if you want them to be crispier.

I suggest you do try adding ingredients like grated carrot,ginger, Jeera etc. The variation is not only to remove the singleton taste but also give it a variety !

 When I told my Sindhi neighbor about this recipe sometime back, she almost recreated 80% and while I was just being glad I conveyed things in a proper way,she was ecstatic with her new found skill to expedite Tamil recipes.. :)


However,heres how I made it.



INGREDIENTS

Channa dal – 50 gms
Tuvar dal- 50 gms
Udad dal – 50 gms
Raw Rice – 100 gms
Idli bolied Rice – 50 gms
Red Chilli – 2 pieces
Onion - 1 chopped
Curry leaves - 5
Aesofotida – 1/4 tsp

METHOD:

1. Soak All ingredients in water overnight ( although 3-4 hours should be sufficient )
2. Grind all except the onion and curry leaves in a blender.
3. Just before its almost a paste, add the salt and swirl the mixer for 2 seconds to allow the salt to mix well.
4. Remove from the Blender/grinder and add finely chopped onions, chopped curry leaves.
5. Heat a little oil in a pan and add mustard seeds. Allow them to splutter . Cool and add to the ground paste.
6. Its ready to use now , so you can pour the batter carefully on a medium hot  tawa or pan.
7.  In case you are using a roti tawa to make adai,  run a half cut onion dipped in oil over the tawa before pouring the batter for first two dosa’s, this will prevent them and further dosa’s to stick to tawa and you can take indulge in an uninterrupted session of perfect Adai .
8. Serve with Coconut pudina chutney or sambhar.