Rice,Bread and Menu

Rice,Bread Rice bread and accompaniments

Rice is the most important and has been cultivated in South India and Sri lanka, Bangladesh, for over 3000 years. There are numerous varieties – from long grain white rice to short red rice, eaten in rural areas in those countries. Basmathi is probably most famous variety and it has an unmistakably sweet aroma and its means ‘ QUEEN OF FRAGRANCE’. Although rice is eaten throughout those countries, it is more important to their diet while the north India relies more heavily on wheat. Bread is served with almost every meal- from the familiar chapatti to the delicious puri, a snack bread that puffs up when deep fried. Dals, or dishes made from lentils and legumes, are eaten all over India, although the type of legumes used countless variations on the theme.

Yogurt with Rice

1Lb rice (any kind of rice )

3/4 Cup plain yogurt

Salt to taste

1/2 tsp minced ginger

1 tsp chopped green chili

2 tbsp Coconut oil

1/2 tsp mustard seeds

1 tsp black lentils

10 curry leaves

3 dried red chili  seedless

1/2 tsp ground asafetida

2 tbsp chopped fresh cilantro


Method :

1. Placed the cooked rice in a large bowl and mash with a masher, adding a little cold water to

prevent it sticking.

2. Add the yogurt and salt and mix well.Stir in the ginger and chopped green chili

3. Heat the oil and when hot, add the mustard seeds, lentils, curry leaves and dried red chili.

When the mustard seeds start to crackle stir in the asafetida and then pour over the rice

4. Garnish with the chopped cilantro and serve hot