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Sunday, November 7, 2010


Rice (cooked) - 2 cups
Salt - to taste
Thick yoghurt - 1 - 1.5 cups
Water or milk - few tbsps
Oil - 1 tbsp
Mustard seeds - 1 tsp
Green chilli (finely chopped) - 3-4
Ginger(grated) - 1 tbsp
Carrot(grated) - 2 tbsp (optional)
Coriander leaves (chopped) - 1 tbsp

In a pan, heat oil and add mustard seeds.
When they pop, add ginger and green chillies. Saute for a min. Turn off heat and keep aside.
Mix in salt to the rice and mash the rice slightly.
Add yoghurt & milk and mix well.
Add in the tempering, coriander leaves, carrot.
Mix well and serve with pickle.

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