. There are many recipes on the web, but all of them pretty much repeat the same thing without much insight. An exception is
Catherine Walsh's Blog
, which has a nice description of the chemistry involved in making good TS.
Rice (Long Grained, e.g., Basmati)
Canola Oil or
Cook rice, and while it is still hot (and moist) add milk, yogurt, and salt. Mix thoroughly.
Heat ghee, add mustard seeds and pop them. Add grated or chopped ginger and hing.
Mix TK with the rice, garnish with curry leaves.