4 Types Curd Rice गर्मियों का राम बाण दही चावल banane ka आसान तरीका
ठंडा दही, नरम chawal aur chaar simple recipe. 4 Types Curd Rice, har bowl mein अलग flavour aur apni si baat. Simple खाना, lekin dil ko पूरा सुकून dene wala.
Ingredients
For Cooking Rice
½ kg Kolam short grain rice (soak for ½ hr), भिगोए हुए कोलम चावल
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Curd Rice Mixture
Cooked rice, पके हुए चावल
2 cups Chilled Milk, ठंडा दूध
1 kg Curd (beaten), दही
Prepared Tadka, तैयार किया हुआ तड़का
Salt to taste, नमक स्वादअनुसार
For Tadka
2 tbsp Oil, तेल
A pinch of Asafoetida, हींग
1 tbsp Gota Urad dal, गोटा उड़द दाल
1 heaped tbsp Chana dal, चना दाल
1 tsp small Mustard seeds, छोटी राई
2-3 sprig Curry leaves, कड़ी पत्ते
2-4 no. Green Chillies (less spicy & chopped), हरी मिर्च
2-3 no. Kashmiri Red Chillies (chopped), कश्मीरी लाल मिर्च
½ inch Ginger (peeled & Finely chopped), अदरक
8-10 no. Cashewnuts (cut into halves), काजू
1 tsp Black Peppercorns (crushed), कुटी हुई काली मिर्च
For Vegetable Curd Rice
2 tbsp fresh Coriander leaves (chopped), धनिया पत्ता
½ medium Carrot (peeled & grated), गाजर
Prepared Curd Rice mixture, तैयार किया हुआ दही चावल का मिश्रण
Little Water, पानी
For Beetroot Curd Rice
Prepared Curd Rice mixture, तैयार किया हुआ दही चावल का मिश्रण
1 tbsp fresh Coriander leaves (chopped), धनिया पत्ता
¼ inch Ginger (peeled & finely chopped), अदरक
1 no. Green Chilli (less spicy & finely chopped), हरी मिर्च
1 medium Beetroot (peeled & grated), चुकंदर
Little water, पानी
For Schezwan Curd Rice
Prepared Curd Rice mixture, तैयार किया हुआ दही चावल का मिश्रण
1-2 tbsp Schezwan chutney, शेज़वान चटनी
For Plain Curd Rice
Prepared Curd Rice mixture, तैयार किया हुआ दही चावल का मिश्रण
2 tbsp Raw Mango (peeled & grated), कच्चा आम
2-3 heaped tbsp Curd (beaten), दही
Salt to taste, नमक स्वादअनुसार
For Frying Chillies
2-3 heaped tbsp Oil, तेल
5-6 no. Sun Dried Curd Chillies, दही मिर्च
5-6 no. Button Chillies, बटन मिर्च
1-2 sprig Curry leaves, कड़ी पत्ते
For Garnish
Prepared Tadka, तैयार किया हुआ तड़का
Fried Dahi chillies, तली हुई दही मिर्च
Pomegranate pearls, अनार के दाने
Beetroot (julienned), चुकंदर के लच्छे
Fried Button chillies, तली हुई बटन मिर्च
Coriander sprig, धनिया पत्ता
Fried Curry leaves, तले हुए कड़ी पत्ते
Schezwan chutney, शेज़वान चटनी
Process
For Cooking rice
- In a pressure cooker, add soaked kolam rice, water as required, salt to taste and give it a good mix.
- Cover it with the lid and cook for 3-4 whistles or until it’s mushy in texture.
- Leave it aside to depressurize the cooker.
For Curd Rice Mixture
- In a bowl, add cooked rice, chilled milk, curd and fold the mixture until soft, creamy in texture.
- Keep it aside for resting.
- Add prepared tadka, salt to taste and mix it well.
- Keep it aside for further use.
For Tadka
- In a pan, add oil, once it’s hot, add a pinch of asafoetida, gota urad dal, chana dal and cook for 2-3 minutes.
- Add small mustard seeds, curry leaves, green chillies, kashmiri red chillies and cook for another minute.
- Add ginger, cashew nuts, crushed black peppercorns and saute everything well.
- Transfer it into the bowl and keep it aside for further use.
For Vegetable Curd Rice
- In a bowl, add fresh coriander leaves, grated carrot, prepared curd rice mixture, little water and give it a good mix.
- Transfer it into the serving dish, garnish it with prepared tadka, fried dahi chillies and pomegranate pearls.
- Serve with any pickle and papad.
For Beetroot Rice
- In a bowl, add prepared curd rice mixture, fresh coriander leaves, ginger, green chilli, grated beetroot, little water and give it a good mix.
- Transfer it into the serving dish, garnish it with prepared tadka, fried button chillies, beetroot julienned and pomegranate pearls.
- Serve with any pickle and papad.
For Schezwan Curd Rice
- In a bowl, add prepared curd mixture, schezwan chutney and mix it well.
- Transfer it into the serving dish, garnish it with prepared tadka, fried button chillies, pomegranate pearls, fried curry leaves, schezwan chutney and coriander sprig.
- Serve with any pickle and papad.
For Plain Curd Rice
- In a bowl, add prepared curd mixture, raw mango, curd, salt to taste and mix it well.
- Transfer it into the serving dish, garnish it with prepared tadka, fried dahi chillies, pomegranate pearls, fried curry leaves and coriander sprig.
- Serve with any pickle and papad.
For Frying Chillies
- In a pan, add oil, once it’s hot, add sundried curd chillies and fry them until crispy in texture.
- Transfer it into the absorbent sheet.
- In the same pan, add button chillies, curry leaves and fry them until crispy in texture.
- Transfer it into the absorbent sheet.
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