Karba (Sweetened Curd Rice - Rajasthani style Dessert)

 

          This is a classic Rajasthani style rice based dessert, that is mixed with yoghurt, sugar, saffron, cardamom powder and lots of dry fruits. It is a very simple sweet curd rice recipe, perfect when time is a restraint and of course during summers. In fact, Karba happens to be a festive dessert, prepared during special occasions and festivals. So check out this quick step by step pictorial recipe to prepare this yummy sweetened rice yogurt pudding.  

• 1 cup cooked rice
• 1 & 1/2 cups yoghurt
• 1/4 cup sugar
• 1/2 tsp. cardamom powder
• 1 cup mixed dry fruits, chopped
• few saffron strands soaked in 2 tbsp. milk
• a small sprig mint leaf to garnish

          In a bowl, whisk the yogurt and sugar till the sugar dissolves. The mix should be nice and creamy.

          Then add the cardamom powder, followed by the cooked rice, mixed dry fruits (keep some to garnish) and lastly the saffron milk. (Each time you add an ingredient, give it a whisk so that it gets incorporated in the yoghurt).

          Garnish with the remaining dry fruits, that has been kept aside and the mint leaf. Chill in the refrigerator till serving time and enjoy this Rajasthani style festive dessert. 

          

                               In a bowl, whisk the yogurt and sugar till the sugar dissolves. 

                                 Then add the cardamom powder, 

                                 followed by the cooked rice,

                                 mixed dry fruits (keep some to garnish)

                                 and lastly the saffron milk. (Each time you add an ingredient, 

                                 give it a whisk so that it gets incorporated in the yoghurt).

                                  Garnish with the remaining dry fruits & mint leaf. 

                        Chill till serving time and enjoy this Rajasthani style festive dessert. 

Kalamra (Rice & Yoghurt Kheer / Pudding - Bohri style)

          This is a very easy, simple and a healthy Dawoodi Bohri style dessert. It is a mix of rice, yoghurt, milk, milk powder / khoya, coconut, sugar and other toppings of dry fruits, dry rose petals, etc. It is a traditional dessert that is prepared during Eid celebration or other special occasions. In easy terms it is sweetened curd rice. You can prepare this yummy and unique dessert well in advance and enjoy it chilled with garnishing of your choice.

• 1/2 cup Basmati rice, soaked for 3-4 hours
• 1 & 1/2 cups water
• 1/2 cup milk
• 1/4 cup milk powder
• sugar to taste
• 1 cup yoghurt
• 1/2 cup fresh grated coconut
• 1 tsp. kewra water
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tbsp. chopped pistachios / mixed nuts
• 2-3 tbsp. raisins, soaked & drained
• 2-3 tbsp. dry rose petals
• 2-3 tbsp. tutti frutti
• mint leaves to garnish 

         In a saucepan, bring the rice and water to a boil. Then simmer on a low flame till it is cooked well and the water has almost dried up. 

          Now add the milk, milk powder and sugar to taste. Mix everything well and continue to simmer till the sugar is dissolved and the rice is soft and mushy. Set aside to cool completely.

         Add the yogurt, coconut, cardamom powder, saffron and kewra water. Mix everything well and refrigerate till use. 

          Serve, garnished with pistachios, raisins, dry rose petals, tutti frutti and mint.

   

Curd Rice Seekh Kebab

          This is my 1500th post from my blog. So celebrated the milestone with some innovative Seekh kebabs prepared with some leftover rice and hung curd. Hence the popular South Indian comfort food gets an interesting makeover. I take this opportunity to thank each and everyone for all the unconditional love and support in my culinary journey. 

          Coming back to the recipe, I added some fried onion, mint leaves and some basic seasonings to turn the curd rice into yummy seekh kebabs. So you have a crisp exterior due to the rice flour coating. Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too.
      

• 1 cup hung yoghurt (makes 10-12 kebabs)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. fried onion
• 1-2 green chilies, chopped
• 2 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• pinch of turmeric powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry
• few skewers, soaked in water for 30 minutes

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Coat each portion around a skewer, lengthwise. Roll in the rice flour and refrigerate for some more time.

          Heat oil in a pan and shallow fry the seekh kebabs in batches on all the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

Curd Rice Kofta

         This is my innovative appetizer prepared with some leftover rice and hung curd. So the popular South Indian comfort food gets an interesting makeover. I added some pomegranate pearls, chopped mint leaves and some basic seasonings to turn the curd rice into yummy koftas. So you have a crisp exterior due to the rice flour. 

          Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too. So check out an easy step by step pictorial recipe to prepare this delicacy.
      

• 1 cup hung yoghurt (makes 9-10 koftas)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. pomegranate pearls
• 1 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Give a round flat shape and roll in the rice flour. Refrigerate for some more time.

          Heat oil in a tawa / pan and shallow fry the koftas in batches on both the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

                       Mix all ingredients (except rice flour & oil) & refrigerate for some time. 

                        Divide into equal portions. Give a round flat shape & roll in rice flour.                                                Refrigerate for some more time.

                        Heat oil & shallow fry the koftas till golden in colour. 

                        Drain on a kitchen towel.

                              Serve them hot with mayo, green chutney or coconut chutney.

Variety Rice Platter

          Indulge in all these yummy rice variety preparations with your leftover cooked rice. A great comfort food, these yummy and simple one-pot meal is anytime welcome for a quick meal on the go. 

          This is a very common breakfast item in South India, but can be had for lunch or dinner too. They make for a great substitute to any fried rice, biryani or pulao that you prepare usually. So treat your loved ones to something new for a great weekend breakfast / party lunch treat. Bon Appetit!!

1.  Curd Rice -

          This happens to be my comfort food and it tops the list. There is nothing like having a bowl of this humble curd rice for a simple lunch when time is a constraint. It is not only filling and soothing to your tummy, but it also tastes delicious with any pickle of your choice and papad. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this wholesome dish. It is simply divine. In fact I can have it everyday. 

• 1/2 cup rice, cooked till soft and mushy
• 1 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 whole dry red chilies, broken
• 2 tbsp. roasted peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tsp. coriander leaves, chopped
• 1 tsp. gun powder / idli podi (opt)

          Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.

          After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. 

           Serve, garnished with coriander leaves and a sprinkle of gunpowder.






2.  Lemon Rice - 


           A very good way to use up your leftover cooked rice. This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is also offered in temples in the form of prasad. Very yummy and easy to prepare, is often carried along while travelling and also in the lunch box. Best had with some fried / roasted papads or chips. 

• 3 cups cooked rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 whole dry red chilly
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 green chili, chopped
• 2 tbsp. roasted peanuts
• 1/2 tsp. red chili flakes (opt)
• 1 sprig curry leaves
• juice of half lemon or to taste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with red chilly and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.

          Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chili flakes and fried peanuts.

           Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.






3.  Podi Rice - 

          This is my style of a perfect comfort food as it is quick, easy and simple to prepare but with loads of flavour. This yummy one-pot meal comes in handy when you are too lazy or have very less time to cook. Enjoy with papad, chips or fryums. It is simply lip smacking and a great substitute to any fried rice, jeera rice or plain biryani. In this recipe I have used Andhra special Nalla Karam Podi, but you can use any store bought or homemade podi of your choice. Enjoy podi rice for breakfast, brunch, lunch / dinner or pack for a lunch box meal. 

• 2 cups cooked rice
• 2-3 tbsp. any idli podi (gunpowder)
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. ghee
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 tbsp. coriander leaves, chopped

          Heat ghee in a pan and temper with red chilies and mustard seeds. after it stops spluttering, add the curry leaves, urad dal and asafoetida.

          Sauté for a few seconds and then add the rice, turmeric powder, salt and podi. Stir fry for 2 minutes and switch off the flame. Serve, garnished with coriander leaves. 






4.  Coconut Rice - 

          This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding fresh grated coconut, peanuts / cashew nuts and other basic condiments to it. Very simple and easy to make, it is a great comfort food for anyone who loves coconut. 

• 2 cups cooked rice
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken
• pinch of asafoetida
• 1-2 fresh red / green chilies
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 tsp. urad dal (split black gram)
• 2 tbsp. roasted peanuts / cashew nuts
• salt to taste
• 1-2 tbsp. coriander leaves, chopped

          Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Sauté for a few seconds.

          Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and sauté for a minute. Switch off the flame.

           Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.

5.  Eggplant Rice - 

          This simple one-pot meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. 
     

• 2-3 long eggplants, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard seeds 
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, slit 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 2-3 cups cooked rice
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Sauté for a few seconds more.

          Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices. 

          Sauté till the eggplants turn tender. Add the cooked rice and combine everything well. Stir fry for 2- minutes. Switch off the flame and serve, garnished with coriander leaves. 





6. Tomato Rice - 

          Tomato rice is an authentic and a tangy South Indian dish. Any leftover rice can be easily made use of to prepare this yummy one-pot meal. It is generally had as a snack / breakfast along with some pickles and papad. 

          You can use some sambar powder to enhance the flavour. It is a very quick and an easy recipe, which is just perfect as a lunch box meal too. Few roasted peanuts / cashew nuts too can be added for some slight crunch.

• 2 cups cooked rice
• 2-3 tomatoes, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 fresh chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder (opt)
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and sauté till it changes colour.

          Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.

          Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.