Soak black eyed peas in water for about 4-5 hours. Drain soaked water and wash it with fresh water thoroughly. Pressure cook with little amount of water and a pinch of salt and keep aside.
In a vessel, heat one tablespoon of oil. When the oil is in medium heat add half of the chopped onion and Sauté till they are slightly soft.
Grind sautéed onion with fennel, cinnamon, cardamom, cloves, coconut and poppy seeds.
In another vessel heat one tablespoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another half of chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
Add ginger and garlic paste, tomato, chili powder, coriander powder and turmeric powder. Sauté till tomato is slightly mashed.
Add mushroom and cook until they are half done. Add cooked black eyed peas with its water.
Add ground mixture, mix and cook till it is done.
Garnish with coriander leaves.
Serve warm with steamed rice or idly or dosa or roti.
Soak rice with water for 20 mins. Pressure cook rice with water and milk. Remove pressure after 20 mins. Allow the rice to cool slightly.
Heat oil in a small pan; add mustard seeds and urad dal. When they pop up add onion, and a pinch of salt. Sauté till onion is slightly brown. Add ginger, curry leaf and green chili. Sauté for few seconds and turn off heat.
In a large mixing bowl, add cooked rice, fresh curd and sautéed mixture. Add required amount of salt and warm extra milk (if you like the rice to be little bit watery).
Add pomegranate pearls and grapes and chopped coriander leaves.
Close with light lid and leave it for overnight.
The next day curd rice will be ready to serve.
Method 2:
Soak rice with water for 20 mins Pressure cook rice with 400 ml of water. Remove pressure after 20 mins. Allow the rice to cool.
Heat oil in a small pan; add mustard seeds and urad dal. When they pop up add onion, and a pinch of salt. Sauté till onion is slightly brown. Add ginger, curry leaf and green chili. Sauté for few seconds and turn off heat.
In a large mixing bowl, add cooked rice, fresh curd (app. 300 ml and it varies according to your taste) and sautéed mixture. Add required amount of salt and mix well.
Add pomegranate pearls and grapes and chopped coriander leaves.
Boil two cups of milk and allow it to cool slightly. When the milk is warm, add 3 tablespoons plain yoghurt (store bought) and close it with tight lid. Leave it for 12 hours. Make sure that don’t disturb it while it is setting. For making curd, use containers like stainless steel. We can use any milk (like homogenized, 2% or skimmed milk) for making curd.
Mixed vegetables (carrot, beans, green peas, potato, cauliflower) - cut into 1- 1½ inch pieces or as you desire – Totally 250 g
Paneer (cubes) - 50 g
Chopped onion – 1 cup
Chopped tomato – 1 cup
Slit green chilies – 2
Ginger and Garlic paste – 1 Tablespoon
Red chili powder – ¼ Tablespoon
Turmeric powder – ¼ Teaspoon
Curry leaves – 1
Plain yoghurt (curd) – ¼ cup
Coriander leaves
Oil – 2 Tablespoons
Butter – 3 Tablespoons
Mustard seeds – ¼ Teaspoon
Whole garam masala (clove, cinnamon, cardamom) - few
Method:
Soak rice for 20 mins. Pressure cook rice with 400 ml of water. After removing the pressure, spread rice in a pan with a fork. Make sure that the cooked rice shouldn’t be broken.
Heat oil and butter in a pressure pan. Add mustard seeds. When they pop up, add onion, whole garam masala, and a pinch of salt. Sauté until onion becomes transparent.
Add tomato, green chillies, curry leaves ginger garlic paste and powders. Sauté them till tomato is slightly mashed. Add curd and mix well. Cook for few seconds.
Add vegetables, paneer and remaining salt. Cook till the vegetables are tender (cauliflower can be added at the last because it takes lesser time to cook than the other vegetables).
Now take a large bowl, add rice with the cooked vegetable mixture. Adjust seasoning. Close with a tight lid, place on a low fire for 15 minutes. It allows the masala to very well mix with rice.
