Thursday, January 2, 2020

Instant Pot Curd Rice | South Indian Yogurt Rice

This post is sponsored by Greek Gods Yogurt but the content and opinions expressed here are my own.

A super simple yet delicious one pot meal; Curd Rice is the perfect recipe of comfort food! 

2020 is here and I am back on the blog with a perfect comfort food recipe. Curd Rice is a popular dish from Southern India. As the name suggests, the recipe is made with cooked rice, yogurt and some add-ins. 

Video Recipe


Over the past few weeks we have been enjoying all kinds of fancy recipes. From Halloween treat to Thanksgiving feast and from Christmas cake to New Year party recipes. Now that 2020 is here, it is time to enjoy easy recipes that are perfect for any meal. 

Light on the stomach, easy to make and not laded with spices, this yogurt rice is the perfect dish for dinners this New Year. After all the Holiday recipes I definitely crave a bowl of yogurt rice with some Indian pickle on the side. 

Ingredients needed to make Yogurt Rice

This recipe only requires a handful of ingredients that are easy to find at Walmart. Here is what you need to make this recipe:

Rice: Any short grain rice works well for this recipe. The grains have to cook well and are generally crushed lightly using a ladle. So any variety of rice works great. 

Yogurt: I used Greek Gods Plain Greek Yogurt for the recipe. The perfect texture of the yogurt makes it a great addition to the recipe. Plus, it is good for you making the recipe great for any meal.

Tempering: The ingredients under tempering below are the ones most commonly used in Indian cooking. From mustard seeds and cumin seeds to curry leaves and green chili, these can be skipped if you do not find them.

Toppings: As the rice is super smooth and creamy adding some crunch to the recipe is a great idea. I like to add diced onions, carrots and cucumber to the rice. 

How to make Curd Rice in the Instant Pot

This recipe is super simple to make, needs a handful of ingredients and comes together pretty quickly. 

I use the Instant Pot to cook the rice and for the tempering. The 'Rice' function cooks the rice to the perfect texture that is required for the recipe. Plus, the pot is great to mix everything after the rice has cooked. 

With a total time of under 30 minutes, this recipe is great for busy weeknights or even for a gathering. Make a big bowl of this rice before hand and serve it chilled. 


This recipe of curd rice can be modified to suit your preferences very easily. 

I have used just water to cook the rice but adding a mix of water and milk makes the rice super creamy. Or add some milk after the rice has cooked. That will give a creamy texture too. 

The toppings I used for the recipe are onions, carrots and cucumber. Adding grapes, pomegranate seeds and green chili is an option too. Plus, if you like you can add some more tempering on top too.  


Short Grain White Rice 1 cup
Water 3 cups
Salt 1 1/2 tsp

For the tempering
Oil 2 tbsp
Mustard Seeds 1 tsp
Asafetida a pinch
Cumin Seeds 1 tsp
Ginger 1/2 tsp, grated
Green Chilies 2-3 chopped
Curry Leaves 4-5 chopped
Urad dal 1/2 tsp

Pink Onion 1/4 cup, diced
Cucumber 1/4 cup, diced
Carrots 1/4 cup, diced
Cilantro as required


Wash the rice a few times till the water runs clear. Drain and set aside. 

Set the Instant Pot mode to Sauté. In the pot add oil and let the display read 'Hot'.  Add mustard seeds, asafetida, cumin seeds and mix well. Then add urad dal, ginger, chili and curry leaves. Let everything sizzle for a few minutes.

Add the drained rice, water and salt. Mix well. 

Close the lid and set the mode to 'Rice'. Move the vent to sealing and let the rice cook. After the Instant Pot beeps, let the pressure release naturally for 10 minutes and then remove the pressure and open the lid. 

Mash the rice slightly by using a ladle. Let the rice cool completely. 

Once cool, stir in the Greek Gods Greek Plain Yogurt Plain and 1 cup water. 

Once it is mixed, add onions, carrots and cucumber and mix well. Top with cilantro and serve cold. 

Tuesday, October 15, 2019

Super Easy Milk Powder Barfi

An addictive yet easy recipe to make Barfi (Sweet Fudge) using FIVE ingredients. A great addition to any celebration, this Milk Powder Barfi is a keeper!  

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Barely any time left for Diwali and here is a super delish and easy recipe to make to celebrate. This recipe of Milk Powder Barfi uses ONLY FIVE ingredients and comes together rather quickly. 

To understand what the sweet is, barfi is any kind of sweet fudge. Made from a variety of ingredients, milk is the most popular ingredient used to make barfi. Coconut, bottle gourd, besan, nuts or various lentils are also used to make different kinds of barfi recipes. 

Diwali is the perfect time to enjoy Indian sweets. The celebration that continues for a week is enjoyed with a lot of grandeur in most parts if the country. Unique sweet and savory recipes are prepared, lights are lit, homes are decorated and everyone adorns pretty clothes to celebrate. 

Food forms a LARGE part of the celebration and LOTS of sweets are made. While there are some traditional recipes that are prepared, certain new recipes that are quick and easy appeal to many folks. Keeping that in mind, here is an easy to make addictive barfi recipe. 

How to make Milk Powder Barfi?

Milk barfi is a family favorite and I make it pretty often. However, it does take quite some time to thicken the milk and convert it to barfi. An easy way to make a quick version of the same recipe is to use milk powder. The powdered form enables making the recipe in under 30 minutes, and the taste is almost like the milk version! 

To make this recipe all you need is five pantry essentials, a handful of add-ins and 30 minutes. The process is super simple; mix everything, cook everything and make pieces using the dough. 

This recipe is simpler than a lot of other recipes that need a specific consistency of sugar syrup. Here, we are only looking for the sugar to melt. This makes the recipe really easy compared to many fudge recipes. 

Tips to make Milk Powder Barfi

This recipe is super easy. However, keeping a few things in mind will help make it perfectly. 

Avoid any lumps from forming at all the stages. From the step of adding milk powder to ghee to the step of mixing in sugar. If the mixture turns lumpy, turn the flame to the lowest level and break them all before proceeding to the next step. Else the lumps will get hard and spoil the texture of the barfi.

Maintain the flame at medium to ensure the mixture does not stick to the pan. Using a non-stick pan works best for this recipe. 

Cook the mixture only till it comes together as a ball. Do not over cook else the barfi will turn chewy. 


I added a handful of nuts, saffron and cardamom to the barfi. If you like you can add other ingredients like chocolate, rose syrup, mango puree too. It makes the barfi taste great and have plenty of variations. 

Another common variation to the recipe is to add condensed milk to the barfi. This gives the barfi a richer texture than sugar and is a great idea too. Skip the sugar and adjust the time if you decide to use condensed milk. 

Following these easy tips will definitely help make perfectly melt in the mouth barfis. They are perfect to bring to a Diwali party or just enjoy them through the festive season. Not just Diwali, these barfis are great for all celebrations throughout the year! 

If you like Indian sweets, here are some really easy sweets that you can try this Diwali: 


Milk Powder 2 1/2 cups
Ghee 1/4 cup
Milk 3/4 cup
Sugar 1/4 cup
Slivered Nuts 1/4 cup; I used almonds, cashews and pistachios
Saffron a pinch


In a thick bottom pan heat milk and ghee. Once hot, turn the flame to low and slowly add in the milk powder. Mix well to avoid any lumps.

Add the sugar and stir continuously till it comes together. The sugar will begin to dissolve. Keep mixing to keep lumps away.

In about 10 minutes, the mixture will thicken and finally form a dough. As the ghee starts to separate add in cardamom powder and saffron and mix. 

Transfer the dough to a plate lined with parchment paper or ghee. Using a spatula make the top layer smooth and add the slivered nuts. Press them down gently and let the barfi cool for a couple of hours.

Using a sharp knife cut squares and store in an airtight container. The barfi can be refrigerated for up to 10 days.