In our household, food is either eaten with roti or bread, but in my mum’s case toast bread, she loves her toast bread.

We very seldom eat rice, actually if you think about it, rice is a dish that is always made on a Sunday to go with Sunday lunch and even if there are left overs it is normally thrown into the garden on Monday for the birds.

I was reading my copy of “The Indian Cooking course,”by Monisha Bharadwaj, when I came across a rice dish recipe, it seemed simple enough to quickly whip up during the week and the ingredients were all in my fridge, which is surprising, seeing as since the fast started, I haven’t thought about grocery shopping.

I think it is the fact that I am not eating flesh my brain can’t function…. Just kidding.

When I tasted this dish, it reminded me of a dish I had eaten once before, I am not sure where but I think it reminds me of a buttermilk dish that I tried somewhere.

It is a quick recipe and tastes delicious.

Ingredients:

• 1 x cup of plain white rice, cookled.
• ½ x cup milk.
• ½ x cup plain yoghurt.
• 1 x tbsp. oil.
• 1 x tsp mustard seeds.
• 1 x tsp jeera seeds.
• Curry leaves.
• 1 x small cucumber, finely diced.
• 1 x small carrot, grated.
• Pinch of sugar.
• ½ x tsp ginger and garlic paste.

Method:

• As soon as you have drained your rice, while it is still hot, gentle mash the rice using a masher.
• Add the milk and mix to combine.
• Pop into the fridge to cool.
• Add in the yoghurt and mix and pop back into the fridge again, while you make the rest of the ingredients.
• Heat the oil in a pan, add the mustard seeds.
• Once the mustard seeds start to pop and the jeera seeds and curry leaves and cook till the curry leaves are wilted and start to become glossy.
• Remove from the heat and pour this over the rice.
• Give the rice a good toss.
• Add the carrots, cucumber, salt, ginger and garlic and sugar and mix well.