Curd rice is an excellent vessel for pomegranate seeds, coleslaw mix, or roasted broccoli. Cashews, walnuts, peanuts, and pepitas give the dish much-needed texture and a crown of kale chips ...

The recipe that we are sharing with you today gives a colourful makeover to regular curd rice by adding winter-special beetroot and carrot. Also, fresh cucumber is added to it. The meal is garnished ...

mor milagai (dried curd chillies) pomegranate pearls, and ghee-fried cashews. Start by rinsing the boiled rice twice and placing it in a pressure cooker. Add 1 and ½ cups of water along with ½ ...

Dahi chawal (curd rice) is a comfort food for many ... Flip it over and cook on the other side. Garnish with pomegranate and peanuts and enjoy!

Don’t forget to garnish the Curd Rice finally with pomegranate seeds and coriander leaves. This is a non-edible usage of sour curd but is quite beneficial for the skin. The moisturizing effect ...

And the way she makes it is amazing: First, the plain curd rice is mixed with salt. On top of it a tadka of mustard seeds and curry leaves. And then a garnish of raw onions, pomegranate and cashews.

A cooling yogurt-based side dish with grated cucumber, mustard seeds, and curry leaves. Finger millet balls served with spicy ...

In a small bowl, mix together the pomegranate molasses, minced shallot and chiles; set aside. After the rice is done, turn off the heat, but do NOT open the lid. Let it sit while you cook the salmon.