Flavored Curd Rice with Raw Banana Fry

Ah Spring! it is finally here. The trees everywhere are in full bloom and the birds are singing. We even have gold finches visiting. Courtesy: Linda. We also have cardinals, robins, orioles, a woodpecker or two all making their appearance. They are a joy to watch.

Cooking enough rice to last for just one meal is a delicate dance I bet most everyone is familiar with. Putting leftover rice out for a meal is not going to make you popular person but make some flavored curd rice your popularity soars. Paired with lemon pickles or a spicy potato or banana fry the meal becomes a joyous one.

Ingredients
1. 1 1/2 Leftover rice warmed in the microwave with a sprinkle of water and clumps broken up
2. 1 Cup of Warm Milk
3. 1/2 Cup Curds
4. handful chopped coriander leaves
5. a few curry leaves
6. 2-3 green chilies chopped into round
7. 1/2 inch piece of ginger chopped fine
8. few pepper corns (optional)
9. 1 tsp urad dal
10. mustard seeds and cumin seeds
11. salt to taste

Method
1. heat a pan with a few drops of oil,
2. brown the urad dal, add the mustar and cumin and when it pops
3. add the other leaves, chilies and the ginger mix it and switch off the heat
4. Pour the warm milk over the rice and mix with the curds
5. When the sauted ingr. cool add to the rice mixture with salt and set it aside for the curds to set (about 2-3 hours in a warm place)


Recipe Source: Taro Root Chips
Banana Fry
1. Steam cook the raw bananas in their skin (steamed for about 6-8 minutes)
2. Peel the skin and cut into slices
3. Mix with sambhar powder, salt and a bit of oil
4. Broil for about 6-8 minutes on each side till they turn golden brown.

Goes well with curd rice as a side.