Recipes using Essential Oil: Make your own cough syrup.

1 drop lemon oil

1 drop orange oil

1 drip frankincense oil 

1 drop peppermint oil
+

1 tsp honey 

IT REALLY WORKS!!!

RECIPE: HEAVENLY SWEEDISH MEATBALLS

HEAVENLY SWEEDISH MEATBALLS

INGREDIENTS

         2 tablespoons olive oil, divided

         1 onion, diced

         1 pound ground beef

         1 pound ground pork

         1/2 cup Panko*

         2 large egg yolks

         1/4 teaspoon ground allspice

         1/4 teaspoon ground nutmeg

         Kosher salt and freshly ground black pepper, to taste

        

         FOR THE GRAVY

         1/4 cup unsalted butter

         1/3 cup all-purpose flour

         4 cups beef broth

         3/4 cup sour cream

         Kosher salt and freshly ground black pepper, to taste

                  2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

         Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

         In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

         Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.

         To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.

         Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.

         Serve immediately, garnished with parsley, if desired.

Recipe: Pickled Jalapeños

SUPPLIES:
  Pickling Jars
  Jar Lids and Rings
  Processing Pot
  Jar Tongs
  Labels

BRINE INGREDIENTS:

2 cups white vinegar

2 cups water

½ tsp pickling salt

JARS INGREDIENTS:

Jalapeno peppers sliced

1 clove per jar garlic minced or whole cloves peeled

1/8 tsp per jar dill weed fresh or dry

5 whole peppercorns

8-10 chunck pieces white onion cut up in chunks
 6-8 carrots slices

DIRECTIONS:

COMBINE BRINE INTO A POT AND HEAT TO NEAR BOIL

STERILIZE JARS IN BOILING WATER

DROP LIDS AND RINGS INTO HOT WATER (DO NOT BOIL)

REMOVE JARS FROM BOILING WATER AND DUMP OUT WATER

FILL JARS WITH JAR INGREDIENTS   MAKING SURE TO PACK IT AS TIGHT AS POSSIBLE.

POUR HOT BRINE INTO JARS

COVER JARS WITH LIDS AND RINGS JUST HAND TIGHTENING THEM

PROCESS THE JARS WITH JALAPENOS AND BRINE FOR 10 MINUTES

REMOVE FROM PROCESSING POT ON TO A TOWEL AND LEAVE OVER NIGHT TO SEAL

IF THE LID HAS NOT SEAL PLACE IT IN THE REFRIGERATOR FOR COMSUMPTION

Recipe: Broccoli Cheddar Casserole

Ingredients:

3 heads broccoli (or substitute with cauliflower)

1/2 cup butter

1/2 cup all-purpose flour

1 cup heavy cream 

2 cups nonfat  milk

1/2 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

1 cup pepper jack cheese

1 cup sour cream

1 cup grated cheddar

Directions:

Bring 6 quart water to boil

Add broccoli 

remove after four minutes and set in a baking dish

Heat butter in wide skillet

Sprinkle flour into butter

Whisk together on medium heat until smooth and emits nutty aroma

Heat Cream and milk in a separate 

Slowly add milk stirring constantly with whisk  adding 1/4 cup at a time and stirring until glossy each time 

Continue until all milk has been added in

Add Salt , Pepper, Cayenne pepper, and pepper jack cheese

Stir until jack cheese is melted and sauce is bubbling 

Turn heat down and fold in sour cream

Pour over broccoli  and sprinkle 1 cup cheddar over broccoli.

Bake at 350 degrees for 40 min. 

Recipes: CHICKEN POT PIE

THIS RECIPE MAKES 2 WHOLE PIES.  The recipe originally came from a good friend of mine RuthAnn.  I changed just a couple of things to make it the way I like it.  It is a big hit every time I make it.  Thanks RuthAnn!!


Ingredients

1.5 lb Chicken boneless skinless
1/2 stick butter salted
paprika
lemon pepper

1 Can (29 oz) Veg All Original
1 Can (10 3/4 oz) Cream of Chicken Condensed Soup
1 Can (10 3/4 oz) Cream of Celery Condensed Soup
8 oz Veletta Cheese  cut in 1/2 ounce cubes
1Cup Milk Nonfat
1/4 tsp fresh black pepper

2 Sets Regular Pie Crust (found usually in the frozen section)

Directions

Melt butter in a glass baking dish in the microwave
Lay chicken in butter and the flip to coat
Generously sprinkle paprika and lemon pepper on the chicken
Bake at 400 degrees for 30 min
Remove from oven and turn over.
Coat generously the chicken with paprika and lemon pepper
Return chicken to the oven for 20 minutes
Remove and cut chicken in slices removing any fatty segments.


In a separate glass bowl
Combing Cream of Chicken, Cream of Celery, Velvetta Cheese and 1/2 cup milk
Heat in microwave on high for 10 minutes stiring every 2 minutes until all the cheese is melted
Add the other half cup milk and Veg All Original and pepper
Heat 3-5 minutes again stirring every 2 minutes.

Combine cut chicken to the above mixture.
Divide mixture between 2 pie crusts
Cover each pie with the matching pie tops.
Pinch ends to seal the pie.
Cut slits in pie top to allow heat to escape.
Cover edges with foil
Bake at 380 for 40 minutes until pie crust is cooked and bubbling through slits.
Remove from oven , remove foil edges and allow to cool for 15 minutes before serving .
Enjoy!!!

RECIPES: VIDALIA ONION DIP (Super Bowl Party Perfect)

THIS IS NOT MY ORIGINAL RECIPE SO I WOULD NOT USUALLY POST THIS ON MY BLOG SITE BUT BECAUSE I SO MANY HAVE ASKED ME FOR THIS RECIPE, I FINALLY DECIDED TO POST IT. I GOT IT FROM MY DEAR FRIEND KELLY AND I AM SO THANKFUL THAT SHE SHARED BECAUSE IT IS ONE OF MY FAVORITE DIPS TO MAKE. I ALWAYS HAVE THESE ITEMS IN THE HOUSE IN CASE WE HAVE UNEXPECTED COMPANY. IT IS A SUPER HIT EVERY TIME I MAKE IT.

1 Block Cream Cheese (Room Temperature)

1 (2cup) Bag Kraft Italian Blend Shredded Cheese (Publix brand is fine too)

2 Heaping Tbs Mayonaise

1 Extra Large Sweet Onion (I like Vidalia) Grossly Chopped

1/2 tsp Salt

1/4 tsp pepper

Preheat Oven to 350 degrees.

Combine all ingredients in a large bowl.

Transfer to a 8x8 glass baking dish.

Bake for 1 hour until bronze on top and bubbling in the middle.

Recipes: AsparaCous (Asparagus and Couscous)

Couscous is a traditional staple food served in areas of West Africa, Europe and Asia usually with meat or vegetable stew. Couscous granules are made of coarse ground semolina wheat rolled into small balls and then coated with finely ground wheat flour. They are about 1/4 the size of a piece of rice. Couscous is high in protein and fiber without the meat and the animal fat.

The health benefits asparagus are HUGE. Asparagus is rich in vitamin K, fiber, Vitamin A, and Folate, and Glutathione . The nutritional content of these nutrients has multiple effects. It detoxifies the body and reduces bloating. It prevents osteoporosis, has anticancer properties and is shown to regulate embryonic and fetal nerve cell formation. To top it all off it has antioxidant properties which help keep you looking young.

Here is a recipe that contains both couscous and asparagus. It is High in protein, fiber and antioxidants. It is delicious!

1 2/3 cup chicken broth or vegetable broth (boil)

1 bunch asparagus cut in 1 in pieces

1 1/3 cup couscous

1/2 tsp salt

1/4 tsp pepper

1 juice of lemon

3 Tbs EVOL (extra virgin olive oil)

1 cup frozen peas thawed and rinsed

1/2 red bell pepper cut into small pieces

3 scallions chopped

1/2 cup pine nuts (toasted)

1/4 cup fresh dill chopped fine

2 Tbs fresh mint chopped fine

Lemon slices and fresh mint for garnish.

Bring broth to boil. Blanch asparagus for1 minutes until it turns bright green. Add frozen peas. Continue to boil 1 min. Strain asparagus and peas leaving broth in a large bowl. Rinse asparagus and peas under cold water to stop them from cooking and pat them dry.

Add couscous to bowl of broth. Stir in salt and pepper and cover. Set aside until cool about 15 minutes.

Add lemon juice, olive oil and toss couscous.

Add asparagus, peas, bell pepper, scallions, pine nuts, dill and mint. Toss until well mixed. Add salt to taste if needed. Garnish with lemon slices and mint.

Serve warm or refrigerate and serve cold as a salad.

Recipe #27: Yellow Rice

4 Tbs Corn Oil
1/2 tsp mustard seeds
1 medium white onion diced medium

1/4 tsp cumin seeds
1 medium Serrano chili minced (optional)
1 Tsp Turmeric Powder
1 tsp salt
1/4 cup Spanish peanuts
6 cups cooked Rice
1/2 cup fresh cilantro chopped fine
1/2 fresh squeezed lemon

Heat oil on med-high. Add mustard seeds and cover immediately to prevent splattering and popping of oil. Add onions, cumin seeds and chili. Cook until translucent.Reduce heat to medium. Add Turmeric and salt. Add Spanish peanuts. Mix well over medium heat for 5 minutes. Remove from heat and allow to cool. Add rice one cup at a time and mix completely until all rice has been added. Add cilantro and lemon and mix well.

Servings: 6 One cup servings
Serving Ideas: Serve with Nonfat Plain Yogurt or Raita (Indian style tangy yogurt with cucumbers and onions).

Recipe #26: Red and Green Spinach Enchiladas "The Best You Will Ever Have!!!!"

8 flour tortillia shells

6 oz fresh spinach cut in strips
1/4 Red onion chopped

2 Tomato cut in cubes
16 0z Pepper Jack Cheese divided in half
1/4 cup Cilantro chopped fine

3 Scalliions thinly sliced
1 16 oz can Ole Elpaso Red enchilada Sauce
1 16 oz can Ole Elpaso Greene Verdes sauce

Fill each tortillia with spinach, onion, tomato, cheese(reserve 1/2 cheese for topping) and cilantro.
Roll and Place in baking pan
Cover in Reserved cheese, sprinkle with scallions and top with green and red enchilada sauce.
Bake for 30 min at 400 until warm throughout and bubbleing in the middle.

Recipe #25: Cauliflower and Peas

4 Tbs Corn Oil
1/2 tsp mustard seeds

1 Med Yellow Onion (minced)
1 Tbs Ginger (minced)
1 Tsp Garlic (minced)

1/2 tsp turmeric powder
1 tsp cumin powder
3 tsp coriander powder
1/4 tsp cayenne pepper
1 tsp salt

1 can Rotel Original (14.5 oz)

1 whole cauliflower cut in pieces

1 1/4 frozen peas thawed
1/2 cup fresh Coriander Chopped

Heat oil on medhi. Add mustard seeds (use cover so it does not pop out on you).
Add onion , ginger and garlic and sautee til tender.
Add all spices and salt. Stir
Add Rotel and simmer 5 minutes on med heat.
Add Cauliflower and stir until all cauliflower is covered evenly. Cover and cook stirring occasionally for 15 min.
Add Peas and cook uncovered 5 min on medium until most of the water evaporates.
Add fresh Coriander. Stir and serve.


Serving suggestions: With Nann, rice or by itself.
Servings: 4
Storage: regrigerate for upto 5 days.

Recipe #24: Gourmet Canned Potatoes

This is the fastest and easiest recipe for a potato side dish I have ever make and everyone "LOVES" it when I make them. It is a bonus that the recipe calls for only 2 Tbs Butter for 6 servings. I serve them with the most elegant main course of grilled salmon, with breakfast quiche and even with everyday baked or grilled chicken. The secret is no one knows they come from a can! They are reddish bronze in color and crispy on the outside and the perfect texture on the insides.


1 Large can (64oz) Del Monte new potatoes (drained)
2 Tbs butter (not margarine)
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp salt

In a non-stick pan, add potatoes and butter. On medium heat roll the potatoes until they are covered evenly with the butter. Sprinkle over potatoes the cayenne, paprika, pepper and salt. Roll the potatoes until evenly coated with the spices. Turn up the heat until all watery liquid is evaporated and only butter remains in the pan. Reduce to medium high and continue to seer each potato until all sides of all the little potatoes are bronzed to a crisp about 10 min. They should be crispy on the outside and smooth but dense in the middle. Remove from heat and serve.
If you are serving these for breakfast, quarter the potatoes before cooking them.

Recipe #23: Coconut Chutney

1 cup shredded or chucks fresh coconut
2 Jalapenos or Serrano chili peppers (roasted)
1 tsp cumin seed (roasted)
1 juice of lemon
1/4 cup onion
1 cup cilantro
1 tsp salt
1/2 cup roasted split dried chick peas

1/2 to 3/4 cup water

Roast in a pan on medium the chili, cumin seed and chick peas until slightly browned.
Combine all ingredients except water in food processor and blend. Add water slowly until chutney is blended to a consistency the same as brown spicy mustard.

Serving suggestions : Idle (Cream of wheat dumplings)
Pita bread, Nan, or Parata
Servings: 8
Prep time: 20 min
Storage: In refrigerator for 1 week.
Freeze in containers for 3 months.

Recipe #22: Idle (Cream of Wheat Dumplings)

2 cup Cream of Wheat (the kind that cooks in 2 1/2 minutes)
2 Tbs corn oil

1/2 cup warm (not hot) water
1 tsp sugar
1 package quick rise yeast

1 cup sweet onion (chopped small)
2 cups buttermilk
1/4 tsp baking soda
1/2 tsp salt
1/2 cup fresh cilantro chopped


Combine Cream of Wheat and oil. Microwave on hi for 2 min and stir, 2 more min and stir, another 2 minutes and stir. Set aside to cool.

Add 1 tsp sugar to warm water and stir until dissolved.
Add package of yeast (make sure yeast is not expired) and stir until clumps dissolve. Note:if there are no clumps, the yeast may be dead. Set aside yeast mixture for 5 min and if bubbles do not form on the top of the mixture, you will need start again with new yeast. If bubbles start to appear the yeast mixture is rising and we are in business.

Once the Cream of Wheat has cooled, add the yeast mixture and stir.
Add buttermilk, salt, onion, baking soda, and cilantro and stir.
Set mixture aside for 30 min in a warm place.

Set up idle plates in a double boiler. Egg poaching pan will work as well as individual muffin size bowls that can be used in a double boiler. Spray some oil in the idle pan, muffin bowels, or egg poaching tray. Spoon 2 Tbs of mixture in to each idle bowl. Place the idle bowls or egg poacher in double boiler with water in the boiler. Bring water to boil and reduce to med low heat. Steam for 6-7 minutes. Remove pans from double boiler and set aside to cool for 5 min. Add a tsp of water to each cup edge to loosen the dumpling. Spoon out the dumpling and set in a covered dish.

Repeat the above until all mixture is gone. You should be able to make about 18-20 Idles.

Serving Suggestions: Serve with Curried Lentil Soup "The best you ever had!"
Serve plain with butter. (My kids like this.)
Serve with spicy coconut chutney.
Prep Time: 30 min + 30 rising time.
Cooking Time: 7 min each batch x 3 batches.
Servings: 4
Storage: In refrigerator for 5 days.

Recipe: Pot Stickers

1Tbs sesame oil
1/2 yellow onion cut in thin slices

8 oz Cole-slaw angel hair fresh cabbage
1/2 tsp salt
1/2 tsp white pepper
1 Tbs soy sauce light

1 lb ground pork
2 green onion ( slice thins the white part only)
1/4 cup cilantro (chopped fine)

12 oz won-ton wraps

Corn oil and water for cooking

Dipping Sauce:

1/4  cup White Balsamic Vinegar

2 Tbs Light Soy Sauce

1/4 tsp Sesame seeds
green onion garnish

Directions:

Heat oil on medium high. Add onions and saute until onions are translucent. Add cabbage , salt, pepper, and soy sauce. Cook stirring frequently until all cabbage is soft about 10 min. Remove from heat and set aside to cool.

Once cabbage mixture is cooled completely add raw ground pork, green onion and cilantro. Mix well.

Place one teaspoon mixture in a single won-ton wrap. Dip your finger in water and run your wet finger around the edges of the won-ton. Fold the square won-ton on it's diagonal so it is triangle shaped and press edges together firmly. Repeat this until all the pork mixture is used.

Keep a moist paper towel over the completed pot stickers so they do not dry out before cooking.

In a nonstick large fry pan add 1 Tsp oil and coat the bottom. Place 12 dumplings in the pan and cook on medium high for 2 min until bronzed on one side. Add 1/2 cup water, cover and cook for 6 minutes until all water is evaporated. Serve immediately.

Yield: 48 dumplings

Servings: 12

Serving suggestions: Serve with yellow rice, stir fry vegetables or Asian noodles.

Recipe #20: Curried Swiss Cauliflower Soup

6 Cup cut cauliflower (about 1 whole cauliflower)
3 (each 14 oz) Can Chicken or Vegetable broth
1/2 tsp salt

4 Tbs divided 3 and 1 Tbs unsalted butter
2 cup 1/2 and 1/2 milk
6 Tbs Flour

1 C minced onion
3 Tbs celery chopped fine
3 Tbs Carrot grated
1 tsp Dill fresh (if dry use only 1/2 tsp)
1 tsp Garlic minced
1 tsp tumeric
1-2 tsp graham masala
1/2 tsp cayenne

1/2 pound baby swiss cheese

Combine first 3 ingredient in crock pot for 4 hours

Heat butter add flour til glossy cook for 5-10 min on low
Add milk (warmed) one ladal at at time and stir in until glossy
Remove from heat add cheese

In a separate pan heat 1 Tbs butter add onion, carot, celery cook til soft about 5 min. add spices and cook 2 min . add the hot broth and exclude the cauliflower.
REmove from heat cool blend add to cheese mixture.
Fold in cauli and heat to warm.

Makes 12 servings.

Recipe #19: Awah's Op Dosa (Indian Rice Pancakes)

2 cup rice uncooked and soaked in water 5-6 hours, then strain
4 tbs plain yogurt
4 tbs milk
1 tsp salt
dash baking soda

1 cup cooked rice

Blend in blender on hi uncooked rice, yogurt, milk, salt and soda until batter forms similar to pancake batter. After texture becomes smooth add the cooked rice and blend.

Pour on skillet like pancakes with a drizzle of olive oil on the edges and cover with a pot lid so as to steam the dosa. Cook on medium for 2-4 minutes. You know it is done when the dosa bubbles and there are NO wet batter spots. Serve hot.

Servings: 20 (6") dosas
Serving suggestions: Serve with coconut or peanut chutney.

Recipe #18: Curried Lentil Soup "The Best You'll Ever Have!!!"

This is one that my friends ask for over and over again. It is to die for and it is low fat!! If you need any of the ingredients shoot me an email at AskUshaiInMacon@gmail.com. Happy Cooking!

1 Cup Red Lentils (Rinsed with water)
½ tsp salt
3 Cup cut cauliflower (about 1/2 cauliflower)
1.5 Cup carrots (cubed)
1.5 (14 oz) Can Chicken or Vegetable broth

3 tablespoons Olive Oil
1/4 tsp cumin seed
1/4 teaspoons mustard seed
10 fresh curry leaves (optional)
1 Tbs fresh ginger minced or 1 Tbs ginger paste
3 clove garlic (sliced thin) or 1 Tbs garlic paste
1 large onion (chopped medium)

1/2 tsp salt
1 tsp turmeric
3 tsp garham masala ( See Ask Usha Recipe: garham masala -spice combo)
1.5 tsp sambar powder (See Ask Usha Recipe: sambar powder-spice combo)

1 (28 oz) can hunts petite diced tomatoes

2 Tbs tamarind paste or 1/2 lemon (fresh squeezed juice)
½ Cup fresh cilantro (chopped)
1  Cup fresh dill (chopped)

Combine Lentils, salt, cauliflower, carrots and stock in a crock pot. If the liquid of the stock is not enough to cover everything in the crock pot just add enough water to cover vegetables. Set on High for 2 hours, Medium for 4 hours or low for 6 hours.

In a medium sauce pan, heat olive oil on Medium High. Add cumin and mustard seed. Once the mustard start to pop, add the curry leaves. Use a lid so the oil does not splatter. After 1 minute, add ginger, garlic,and onions. Stir for 1 min. Once the onions turn translucent, add the Turmeric, Garam and MTR powders and stir for 1 min. Add Diced Tomatoes and stir for 1 min. Pour in the stock,lentil and vegetables. Fold in the mixture carefully as to not mash the cauliflower. Reduce heat to Med-Low for 10 min. stirring occasionally. Turn heat off and add lemon juice and cilantro. Stir and serve.

Yields: 10 one cup servings.
Serving Suggestions: Serve as a soup with a dollop of nonfat yogurt or sour cream.
Serve over 1/4 cup cooked rice.
Serve with over Idles(rice dumplings).
Variations: Spicy version - Add 1-2 minced chilies at the same time as onions.
I like to add jalapenos.
Hardy winter version - Add red potatoes (peeled and sliced thin) at the
same time as the cauliflower and carrots.

SPICE ADVICE: Turmeric is considered a "Super Spice". It is used for a variety of medicinal purposes including reduction of inflammation and pain relief. It is thought to prevent Alzheimer's disease, stop the progression of MS and can naturally enhance the body's ability to fight cancer,IBD,and Arthritis. Turmeric has been used throughout history as a condiment, healing remedy and textile dye. Don't spill it on your clothes because it will never come out.

Melt In Your Mouth Southwestern Quiche

1 Tbs butter
1/2 sweet onion chopped
1/2 Green bell pepper chopped
1/4 jalapeno chopped fine
2 Tbs cilantro chopped fine
1/2 tsp salt
1/4 tsp pepper
1 cup shreded jalapeno jack cheese
1 pie crust

4 egg and 3/4 Half and Half whipped together until frothy and set aside
1/4 tsp salt
1/4 tsp pepper

In a sautee pan heat butter on med. Stir fry onion and peppers and jalapenos until tender. Add salt and pepper.
In one pie crust transfer the onion pepper mixture to the bottom and spread evenly.
Top with cheese and pat down firm. Pour whipped egg mixture over cheese.
Bake at 350 for 30 minutes.
Cool for 5-10 minutes before serving. Serve with fruit.
Servings:6

Recipe #17: Avocado Salad Dip

1 ripe avocado (soft to the touch like a peach)
1 tsp red onion, chopped fine
1Tbs cilantro, chopped fine
¼ tsp minced jalapeno
½ juice of lime, seeds removed
¼ tsp sea salt
Dash of pepper

Cut around avocado lengthwise taking care not to cut through the seed. Split apart half of the avocado and scoop the seed out with a spoon. Then scoop the inside of the avocado out with a spoon and put in a serving bowl. Cut the avocado in small chunks. Add the remainder of ingredients. Toss with a fork and slightly mash some of the avocado. Top off with a sprinkle of sea salt and garnish with cilantro.
Serve with chips and salsa or as a side with Mexican food. Do not make too far in advance or it will turn brown. If you have to prepare ahead squeeze additional lime on top of finished salad and cover tightly with saran wrap.
Yields: 2 servings

Recipe #16: Mom’s Indian Yogurt Rice (Musiru Anah)

1 uncooked rice (long grain rice) I use Mahatma brand for this recipe
2 cup water

1 tbs corn oil
2 tsp Split Urid Dal, also called Matpe Beans (hulled and split)
10 curry leaves (if available)
½ tsp black mustard seeds
½ tsp cumin seed
1 medium Serrano or jalapeno chili finely chopped
½ large red onion chopped fine
½ cup fresh cilantro chopped fine

2 cup non-fat plain yogurt
1 cup butter milk
¼ cup sour cream

Cook ahead the Rice- in a double boiler:
If you don’t own one you can easily set one up by putting a metal mixing bowl that fits inside a covered pot. Fill covered pot with 1-2 inches of water. Heat water on medium heat so water gets hot and creates steam but not so it is boiling. Put uncooked rice and 2 cups water in the metal mixing bowl. Set metal mixing bowl into the pot of heating water. The water should not come above the half way point of the mixing bowl. Cover and cook for 40 minutes. It should appear wet but cooked when you uncover lid. Turn burner off and let rice cool completely in the pot with the lid on.
Prepare Yogurt:
Combine yogur, butter milk, and sour cream and set aside.
Prepare Masala:
Heat oil on med-hi, add Urid Dahl, stir 1 min. Add curry leaves and mustard seeds and cover immediately so oil does not splatter. Turn heat to med . Add cumin seeds and stir. Add Serrano chili and onions. Cook 2 minutes and turn off burner. Add cilantro and stir.
Final Preparation:
Combine Cooled Rice with Prepared Yogurt. Then fold in prepared masala. Sprinkel ½ tsp salt and fold in. Garnish with cilantro.
Variation: Add diced red bell peppers and more urid dahl if you like the hard crunch. After sitting over night the dahl is not crunchy. I like crunchy.
Serve immediately or refrigerate and serve later.
Yields: 4 servings