Monday, 2 July 2012

RICE GRUEL

Last week, we went to a resort in the periphery of the Corbett National Park. Our swimming pool starved kids just freaked out at the sight of pool. So tempting was the pool that we almost became invisible for our darlings. Every thing we said or asked was answered with a total indifferent attitude. For us it was a torture getting them out of the pool even for their measly meals. From early morning to late evening they would just hang around in pool as if they owned the place. And by the second day the inevitable happened. The scorching heat and exhaustion made them sick. They had infection in the stomach. That’s when I remembered the time tasted age old recipe that my grand mother would vouch for. I made rice gruel for them. With no spices and lots of curds, it is easy to digest has a cooling effect on the body and is really soothing. In my parent’s home, it is almost a ritual to have it at least once every week. It is surely not a patient’s food on the contrary I would recommend this magic potion at least once every week with what ever accompaniments you wish to have it with.
Ingredients
1 cup cooked rice
2 cups fresh curds, beaten
1 tsp mustard seeds
1 tsp oil
1 pinch asafoetida
Curry leaves
Salt to taste
Method
Soak rice for an hour. Pressure    cook the rice with salt. Rice has to be overcooked. Cooked rice should look like porridge.  When the rice gets cold, add curds and mix well. Heat oil, add mustard. When mustard starts spluttering, add asafoetida and curry leaves. Add the tempering to the cooked rice. Mix well and serve.

                                                                                             RICE GRUEL

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