Sunday, November 9, 2014

Weekend Brunch and Recipe for Bagalabath or Yougurt / Curd Rice

A relaxing, flavorful comfort food in the weekend boosts all your energy for the week ahead. I always enjoy cooking special menu for the weekend rather than eating out - not that I never eat outside but the thought of a tasty homemade meal is much comforting than going to a restaurant. This weekend I made different variety rice and this kind of meal is always a hit whether you have a get together or not.







I made Baby Aloo Pulao, Tomato Rice (satvik version with no onions), Karuvepillai Rice (curry leaf rice), and Bagalabath or yogurt rice (link for the pulao and curry leaf rice is given). I made karamani parupusili (a traditional Iyengar veggie recipe made with veggie and toor dhal), fried some home made vadams (fryums) and pickle. Carrot almond kheer - a perfect dessert for the perfect meal. It was a wonderful and delicious meal - the apt way to describe is DIVINE!





Here I have the recipe for yogurt rice. It is very simple to make and you can never go wrong making yogurt rice. It has all the goodness of yogurt and hence it is good for health too. A very simple way - just add fresh yogurt to rice (adding salt is optional) mix and there you go. I have lot of memories having this wonderful rice with lots of fresh ripe mangoes (for many people this is a childhood lunch box favorite). Yogurt rice with mangoes is a perfect combo. Even now it is my favorite one (and also to many). Summer months are always enjoyed with fresh ripe mangoes and fresh mango pickles and yogurt rice. Though raisins, pomegranates, grated cucumbers and carrots also equally flavorful, the best way I like is with fresh ripe mangoes or with grated unripe mangoes. Also, you cannot deny the divine combination of this rice with spicy mango, lemon or chilli pickles or mormilagai (picled and dried green chillis deep fried). Coming back to the recipe:



Ingredients:

Rice - 1 cup
Water - 3 cups
Yogurt - 2 and 1/2 cups
Milk - 3/4 cup
Salt
Cilantro - 1 or 2 tbsp (for garnish)

Seasoning:

Oil - 1 or 2 tsp
Mustard seeds - 1/2 tsp
Split urad dhal - 1/2 tsp
Asafoetida - 1/8 tsp
Curry leaves - 1 or 2 sprigs
Green chillies - 1 or 2, chopped

Method:

Wash and cook the rice with 3 cups of water.



Mash the cooked rice a little. Heat oil in a pan, add the seasoning ingredients one by one after the mustard seeds splutter. Add the seasoning, salt, yogurt and milk.



Mix thoroughly without any lumps. Garnish with cilantro.



You can add or top the rice ripe or unripe mangoes, pomegranates, raisins, grated cucumber or carrot. This quantity alone serves 4 to 6 people and if you have a few other dishes too, can feed about 8 persons.

Tips:

1. If you don't wish to mash, then the texture of the yogurt rice would be grainy.

2. Adding 1/2 cup of cream enhances the taste and will a sure hit for parties, for regular days I prefer adding milk to cut down the calories from cream.

3. Adding fruits like pomegranates or mangoes is very tasty and healthy too.

4. Some people may not like to add mustard seeds in this rice. This is the traditional way, if you don't like it just skip it.

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