The trick to making the creamiest, just tangy enough Curd rice

Now as soon as I say that the recipe I am going to share today is Curd rice, I can imagine Maamiyaars and Gayathris in families (gossip-specialists & critics in families) turning up their noses. They’d compare me with their daughter, themselves, their maid or that horrible character in the TV serial (Indian TV serials have only 2 types of characters – saccharine good & perfect or deviously bad & empty) and profile me as the lazy woman who makes a big deal of a simple curd rice. I believe every dish, however simple can be exquisite or bleh. A fried egg is simple. It can also be the most beautiful thing – lacy slightly browned edges, soft set whites holding a jiggly yolk with a smattering of freshly ground pepper. Or it could be something else. I also do not believe the single recipe dish. There are always numerous ways to make a dish. I am always on the lookout to make a dish better, to put a different twist on it, to make it easier or quicker. My complaint with curd rice was always that it was either too runny or too thick and lumpy. It did not stay the way it was packed. By lunch time, it would have transformed into something else. Sometimes the curd rice turned too sour. If I tried to control the tang by adding too little curd, it tasted too flat. The rice had to be soft too – not pureed in a mixie, baby food kind of mash but pongal kind of creamy soft. The one trick I am going to share today will solve all your curd rice problems, I promise. Cook rice in a pot of water till it is cooked through and the rice grains are full length. Then add milk and cook the rice in milk until creamy and soft and pongal like. This step makes all the difference. Cooking the rice in milk ensures that the rice remains creamy, luscious and soft. The milk also offsets the tang in the curd brilliantly to make it just as tangy enough as you want it. Towards the end when you’re tasting and adjusting the seasoning, feel free to add in a spoon of curd or milk to achieve your right amount of tang. There is no right or wrong here. Since the rice has already absorbed a lot...
Prawn masala

Prawn Masala

Did you ever think what someone would make of your youtube viewing history and browsing history if they ever got hold of that information? I am not talking about cookies and sophisticated algorithms that place an ad for the vacuum cleaner you looked up on Amazon on every site you visit. They do a pretty good job of profiling you. I am talking about what a real person would make of it when he goes through your internet activities. It’s worse than having someone go through your diary. If someone were to profile me purely on my internet activity with no prior knowledge about me, here is how I think it will go: Instagram feed is chock-full of runny eggs, stretchy cheese, melting chocolate Fat glutton – Not totally inaccurate, but I am only eating raita today Watches a ton of nail art videos Nail artist, Has pretty nails – The last manicure was about a year back before a marriage. Has the shortest convent-cut, trimmed to the max nails. Is simply mesmerized by the nail art videos. Likes every funny baby video out there Mommy – Yes Watches tamil cinema songs, Shinchan, Home Décor DIYs, Craft DIYs, Cleaning DIYs, Shaun the Sheep, Ted talks, tamil comedy youtube channels Is a local tamil person with tamil sensibilities – Yes Is a child at heart – Has unruly kids at home Is an enthusiastic DIYer. Does everything on her own – Mannangatti! Translates to No. Likes DIYers and secretly wishes husband can be that all-in-all DIYer. Has thoroughly researched cleaning products, brooms, mops & brushes Part of the housekeeping team – Not really, kind of… at home Uses Google maps regularly for a lot of the same places near and far Maybe a part-time ola/uber driver – Is Dory’s real life character, cannot remember directions Overall, you see it is a fun exercise and not totally off the mark. Try imagining what your online profile will look like to others. If you do try this exercise, share your comments. I’d love to hear. I also realized that my blog is being perceived as a mostly non-vegetarian blog. Funny, how that came about. I would have thought I blog more vegetarian recipes than non-vegetarian recipes in general. I am surprised.I don’t want to deliberately share a vegetarian recipe now in order to prove my point. So I’ll go ahead and share the...