Tasty Treats: Curd Rice with Garlic Pepper Roasted Broccoli

Curd Rice is the dish I grew up eating almost everyday and I still haven't had enough. We make it very often, especially in the summers to beat the heat and every time we need something that is totally hassle free. There is really no recipe as such to be followed, just dump all the ingredients in approximate quantities into a bowl and mix well, stir in the tempering and you have a bowl full of a creamy, spicy, and very comforting meal. You can stir in a whole lot of finely chopped or grated vegetables, it looks colorful and its a great way to include raw vegetables into your meal.
I like to have a spicy roasted vegetable on the side and this time Manoj offered to make a broccoli dish. Of late he has started taking an interest in cooking, I honestly don't know whats gotten into him, but I'm happy for the occasional break. It was peppery and garlicky and delicious!

Curd Rice

Ingredients:
3 cups cooked rice, at room temperature
1 1/2 cups yogurt
1/2 cup water
salt to taste
1 tbs oil
1/2 tsp mustard seeds
1 1/2 tsp urad dal
2 dry red chilies
pinch of asafoetida/ hing
1 tbs ginger, finely chopped
2 green chilies, finely chopped
1 sprig curry leaves
handful of cilantro, finely chopped

Method:

Mix the rice, yogurt, water and salt together.

Heat the oil and add mustard seeds. When they splutter add the urad dal, red chilies and and hing. When the urad dal turns a golden brown add the ginger, green chilies and curry leaves. Fry for a few seconds and then pour over the prepared rice and curd mixture. Mix well and stir in the chopped cilantro.

Serve as is or you can even cool it in the fridge. The longer it sits the thicker it gets, so you can add some more yogurt just before serving to make the consistency right.

Garlic Pepper Roasted Broccoli

Ingredients:
2 heads of broccoli, trimmed into florets
1/2 to 1 tsp fresh pepper powder
2 big cloves of garlic, finely chopped
1 tbs lemon juice
2 tsps oil
salt to taste.