Tag Archives: Yogurt

Potato Yogurt Rice

13 Apr

potato_dadhojanam
Potato Yogurt Rice.

Potato is boiled and deep fried. Steamed rice is mixed with fresh yogurt and seasoned with spices. The deep fried potatoes are mixed with yogurt rice as a last step. Serve potato yogurt rice immediately with any pickle if desired.
Makes: around 4 Servings of Potato Yogurt Rice.

Ingredients:

Potato 1 Large
Yogurt 1 1/2 Cups
Steamed Rice 2 Cups
Green Chiles 3 – 4
Ginger 2 inch Piece
Turmeric Powder 1/8 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps + for Deep Frying

Method of preparation:

Remove stems, wash and chop the green chiles into small pieces.
Peel, wash and finely chop the ginger.
Peel and chop the potato into small chunks.
Boil the chopped potato in salted water till they turn soft.
Strain the boiled potatoes and place on the kitchen towel to absorb any remaining water.
Deep fry the boiled potatoes till brown and crisp from outside.
Remove the deep fried potatoes onto absorbent paper.

In a mixing bowl, mash the steamed rice with back of the spoon.
Add the yogurt, turmeric powder and salt to the mixing bowl and mix everything well.
Add a splash or two of fresh water if necessary to the mixing bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and green chiles.
Fry briefly and remove from heat.
Once warm enough, add the above talimpu to the yogurt bowl.
Stir in fried potatoes to the yogurt bowl and serve potato yogurt rice immediately.
Notes: Make sure potatoes are added to yogurt rice just before serving.

Suggestions: Microwave the rice with a splash of water for a minute or two if using leftover steamed rice. Adjust spice with green chiles or red chiles. Use fresh plain thick yogurt if available.
Variations: Check other variations with yogurt here.
Other Names: Potato Yogurt Rice.

Advertisements

Fenugreek Seeds Yogurt Dosa

29 Jan

fenugreek_seeds_dosa
Challa Attu.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with rice flour and sour yogurt to form somewhat thick batter. The batter is poured onto hot pan into thin dosa and cooked until done. Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Yogurt Dosa.

Ingredients:

Rice Flour 1 and 1/4 Cups
Fenugreek Seeds 1/8 Cup
Sour Yogurt 1/2 Cup
Cumin Seeds a Pinch 1/4 tsp
Green Chiles 3 – 4
Salt to Taste
Oil as Required

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.
Remove stems, wash and roughly chop green chiles.
Grind green chiles with a pinch of salt into coarse paste using a grinder.

In a mixing bowl, mix together rice flour, ground fenugreek seeds paste, sour yogurt, cumin seeds, green chile paste, 2 cups of water and salt.
Add another half cup of water if necessary to make into somewhat thick batter. (consistency thicker than rava dosa batter).

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of fenugreek seeds dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle even if necessary.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around half a minute before removing from heat.
Repeat the same with any remaining fenugreek seeds dosa batter.
Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Notes: Make a fresh batch of dosa batter when necessary. Don’t store the batter for later use.

Suggestions: Don’t make this recipe unless you have a decent sour yogurt at hand. If dosa is thick, add few tablespoons of water to batter. If dosa sticks to bottom of pan, add a tablespoon or so of rice flour to the batter.
Variations: Check other dosa varieties here.
Other Names: Fenugreek Seeds Yogurt Dosa, Challa Attu.

Steamed Rice Yogurt Pakora

19 Jan

rice_yogurt_pakora
Steamed Rice Yogurt Pakora.

Steamed rice is ground into paste with sour yogurt and mixed with chopped onion and spices. The mixture is then dropped in hot oil and deep fried till golden brown in color. Serve rice yogurt pakora immediately.
Makes: around 4 Servings of Steamed Rice Yogurt Pakora.

Ingredients:

Steamed Rice 1 Cup
Sour Yogurt 4 – 6 Tbsps
Rice Flour 1 – 2 Tbsps
Onion 1/2 Small
Green Chiles 2
Gumin Seeds a big Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash and tear curry leaves.
Wash and finely chop cilantro leaves.
Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
If using leftover steamed rice, add a splash of water and warm up the rice in microwave for couple of seconds.

Grind rice, yogurt, salt into paste using a grinder.
In a mixing bowl, add ground rice yogurt paste, rice flour, chopped onion, green chiles, cumin seeds, curry leaves and cilantro.
Make sure the mixture is thick but not wet. Adjust yogurt accordingly.

Heat oil in a deep frying pan on medium low heat.
Scoop rice pakora mixture and carefully drop in hot oil.
Repeat the same till the surface of oil is filled.
Deep fry the rice yogurt pakora on all sides till golden brown in color.
Once crisp, remove the pakora onto absorbent paper.
Repeat the same with any remaining rice yogurt mixture.
Serve rice yogurt pakora immediately.
Notes: Make sure to fry the pakora well.

Suggestions: If the rice yogurt mixture is thin, add more rice flour. Leave the yogurt at room temperature overnight to make it little sour.
Variations: Check other fritter recipes here.
Other Names: Steamed Rice Yogurt Pakora.

Mango Shrikhand

10 Jan

mango_coconut_shrikand
Mango Shrikand.

Yogurt is hung to make it thick. Fresh ripe mango is very finely chopped and mixed with hung yogurt along with fine sugar. Serve mango shrikand immediately.
Makes: around 3 Servings of Mango Shrikand .

Ingredients:

Plain Yogurt 2 Cups
Fresh Ripe Mango 1 Small
Cardamom Powder a big Pinch
Nutmeg Powder a tiny Pinch
Sliced Blanched Almonds 4 Tbsps
Sugar to Taste

Method of preparation:

Crush the cardamom pod and remove the seeds and grind the seeds into very fine powder.
Grate the nutmeg for the nutmeg powder.
Wash, peel and very finely chop the ripe mango.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in chopped ripe mango, sugar, cardamom powder, nutmeg powder and sliced almonds.
Garnish with sliced some chopped mango and serve mango shrikand immediately.
Notes: Make sure to make the yogurt extra thick if you use the mango juice to thin the yogurt.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of mango juice can also be added to the yogurt if you wish.
Other Names: Mango Shrikand.

Bhendi Yogurt Curry

9 Jan

bhendi_yogurt_curry
Bendakaya Perugu Kura.

Lady’s finger is chopped up and cooked in oil along with onion. Plain yogurt is added as a finishing step. Serve lady’s finger yogurt curry with steamed rice or with roti.
Makes: around 4 Servings of Bhendi Yogurt Curry.

Ingredients:

Lady’s Finger (Chopped) 2 Cups
Onion 1 Small
Green Chiles 4 – 5
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and thoroughly pat the lady’s finger dry.
Remove little bit of both ends and chop lady’s finger into small circles.

Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and green chiles.
Fry till onion turns golden, then add the chopped lady’s finger.
Fry briefly and cook covered on low flame for few minutes or until lady’s finger is just soft.
Uncover, stir fry for a minute to evaporate any moisture.
Stir in yogurt and fry on medium high till most of the moisture is gone.
Adjust any seasonings if necessary and remove from heat.
Serve bhendi yogurt curry with steamed rice or with roti.
Notes: Make sure not to overcook the lady’s finger.

Suggestions: If lady’s finger is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other lady’s finger recipes here.
Other Names: Bhendi Yogurt Curry, Bendakaya Perugu Kura.