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Ingredients:
2 cups rice (chawal)
1 cup yogurt
1/2 cup milk
1/4 cup fresh cream (malai)
1 cucumber (kheera)
1 carrot (gajar)
1 raw mango (aam)
1/4 cup green grapes (angoor) (seedless)
1 tsp mustard seeds (raai)
1 red chillies whole
4 green chillies
1" ginger (adrak)
1/4 tsp asafoetida (hing)
1 sprig curry leaves (kari patta)
2 tblsp gingelly oil (tel)
salt (namak) to taste
1 cup yogurt
1/2 cup milk
1/4 cup fresh cream (malai)
1 cucumber (kheera)
1 carrot (gajar)
1 raw mango (aam)
1/4 cup green grapes (angoor) (seedless)
1 tsp mustard seeds (raai)
1 red chillies whole
4 green chillies
1" ginger (adrak)
1/4 tsp asafoetida (hing)
1 sprig curry leaves (kari patta)
2 tblsp gingelly oil (tel)
salt (namak) to taste
Method:
·
Clean,
wash and boil rice and slightly overcook it. Drain well and cool. When it
reaches room temperature, mix in the milk, asafoetida and salt to taste.
·
Wash
and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix
in a little salt and keep aside.
·
Peel
and grate the carrot and mango and keep separately. Slice the grapes into two
and keep.
·
Heat
oil in a small pan and temper with mustard seeds, asafoetida, red chilli and
curry leaves. Add the ginger and green chillies, stir well and add to the
prepared rice.
·
Add
the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
·
Squeeze
out excess water from the cucumber. Garnish the rice with the grated cucumber,
carrot and mango and serve.
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