Fresh Garbanzo Beans Pulao with Tomato Yogurt Pachadi November 12, 2010

Last week, I visited my cousin for Diwali and she made green chana eka fresh green garbanzo beans pulao.  That made me nostalgic!  Back home, every winter, these green chana, also called hari boot or hari bhoot would make it to the dining table very often.  At times, it was our  breakfast or evening snack as sautéed chana and sometimes  as rice pulao for lunch.

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Chicken Pulao February 9, 2010

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Vegetable Dum Biryani December 12, 2009

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Cucumber Yogurt Rice April 30, 2009

I am back with another cucumber treat from Tarla Dalal, Cucumber Yogurt Rice. I don’t like plain yogurt rice and don’t eat it everyday, which is very uncommon for a south indian. Whenever I am on a guilt trip that I am not getting enough calcium from my diet, I make cucumber raita, spinach raita, tomato yogurt chutney or any chutney or salad that has yogurt in it. This is my only source of calcium rich food. When I saw Cucmber yogurt rice, I was curious to try it, as it is another calcium recipe for me and it seemed like a variation of Daddhojanam, Flavored Yogurt Rice.

I usually have the tendency of tinkering with recipes when I make them and it ends up in a disaster. So this time I stuck to the recipe and used all the ingredients listed in the recipe and made some adjusts to the measurements (bad habits die hard, no matter how hard I try 🙂 ). Rice was tasty and is very easy to prepare. However, the next time I make it, I would add few more ingredients to the tempering to make the rice more flavorful, such as mustard seeds, chopped ginger and may be little bit of butter.

Total Time: 40 minutes

Preparation Time: 30 minutes (For cooking and cooling of rice)

Cooking Time: 10 minutes

Serves: 2

Ingredients:

• 1 cup Uncooked Rice cooked and cooled (the measuring cup that comes with the rice cooker)
• ¾ cup Cucumber peeled and cut into small pieces
• ½ – ¾ cup Grated Carrots
• 2 ½ – 3 cups Yogurt (I used homemade yogurt)
• ¼ cup Cilantro
• Tempering
  • 2 tbsp Oil
  • 1 red Dry Chili
  • 4-6 Curry Leaves
  • 1 tsp jeera
  • 1 tbsp Urad Dal
  • ½ tsp Hing
  • 4 Green Chilies chopped

• Mix yogurt, carrots, cucumber, cilantro, salt and rice.
• In a pan take oil and add all the tempering ingredients.
• Mix it with yogurt rice.
• Garnish with some cilantro and grated carrot.
• Serve immediately. Refrigerate rice immediately as yogurt becomes sour at room temperature.

Suggestions:

• To make it more flavorful try add mustard seeds, chopped or grated ginger and little bit butter when tempering.

Sahaja of SpicyRasam asked for a Single Serving Recipe and Trupti is hosting Cooking for Kids: Rice started my Sharmi of Neivadyam.  I am sending this recipe to Sahaja and Trupti for their events.

Egg Dum Biryani November 30, 2008

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Chana Dal Khichdi November 18, 2008

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Hyderabadi Mutton Biryani August 7, 2008

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Hyderabadi Chicken Biryani July 17, 2008

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