I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Monday, 5 June 2017
Hara Dhania Curd Rice 3 #sikandalouscuisine
This summer curd rice is my hot cooling favourite and I am enjoying experimenting with newer versions of curd rice - which lead me to make Hara Dhania / Fresh Coriander Greens Curd Rice - What a beauty this was ! Loads of fresh dhania , chilies and ginger added into the curd rice , allowing these flavors to infuse over the hours curd rice set was brilliant - A party in the mouth !
1.5 Cup Rice
1.5 Cups Milk. 1 Cup Water.
1 Cup Tightly Packed Chopped Coriander Greens or more.
2 Tablespoons Minced Ginger.
1 Tablespoon Minced Green Chilies - To taste.
1 Tablespoon Chopped Curry Leaves.
2 Tablespoon Curd.
1 Tablespoon Malai / Butter - Optional
2 Cups Warm Milk - Adjust as you keep adding into the rice.
2 Teaspoon Jeera.
Generous Pinch of Hing.
1. Pressure cook rice in 1.5 cups each -water and milk for three whistles .Allow pressure to drop naturally , mash well.
2. Add 2 cups warm milk to rice , adjust as needed, mash again then tip in all remaining ingredients mentioned under ' Other Ingredients ' - mix well . Taste and adjust salt.
3. When rice milk mixture is just warm , add in 2 tablespoons curd , mix well , allow to set for 3-4 hours depending upon the weather.
4. Prepare the tempering by heating up ghee ,add jeera , when colored and aromatic add curry leaves , chilies and hing . Pour over set rice , chill and dig into something super fresh tasting and delicious !
Atul Sikand Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket