tag:blogger.com,1999:blog-24537945813234735.post554530323438976769..comments2008-01-21T10:57:54.310+05:30Pallavihttp://www.blogger.com/profile/01020783943180052200pallavie@gmail.comBlogger3125tag:blogger.com,1999:blog-24537945813234735.post-54892874104318963942008-01-21T10:57:54.310+05:302008-01-21T10:57:54.310+05:30thanks pritha! that chutney sounds perfect with this actually..and your right the green chilli does kill a lot of the other delicate flavours, will try it next time.Pallavihttp://www.blogger.com/profile/01020783943180052200noreply@blogger.comtag:blogger.com,1999:blog-24537945813234735.post-56989261698328078122008-01-20T11:22:29.744+05:302008-01-20T11:22:29.744+05:30Another thing Pallavi. You've said you added green chillies. Don't do that because green chillies have a distinct smell and flavour (like capsicums do)and clash with the delicate flavours of saunf, javitri etc. The reason why they are put in a potli in the rice. Through the years I have discovered that finally there's always a logic to the use of spices in Indian cuisine. If you want to add that zing to this rice then serve it along with the following chutney, which I do with such light pulaos and sometimes even paella. It goes down very well.<BR/><BR/>Some hung curd or even plain well set curd will do. Grind together a generous number of green chillies (depending of how hot you want it to be)and garlic. Mix it well with the curd with salt to taste and a pinch of sugar.Prithahttp://www.blogger.com/profile/08355319427068919405noreply@blogger.comtag:blogger.com,1999:blog-24537945813234735.post-6057708739319840132008-01-20T11:13:15.017+05:302008-01-20T11:13:15.017+05:30This sounds great. I am going to try it out Pallavi.Prithahttp://www.blogger.com/profile/08355319427068919405noreply@blogger.com