|02 Mar 2018, Friday - Holi (Dhuleti)|
|18 Mar 2018, Sunday - Ugadi|
|20 Mar 2018, Tuesday - Parsi New Year|
|25 Mar 2018, Sunday - Rama Navami|
|30 Mar 2018, Friday - Good Friday|
|14 Apr 2018, Saturday - Ambedkar Jayanti|
1 cup cooked white rice
1 cup plain yogurt regular or low fat
¼ cup roasted cashews
¼ tea spoon cumin
¼ tea spoon black mustard seeds (optional)
1/8 tea spoon salt
1 table spoon chopped fresh cilantro
1 table spoon olive oil
¼ tea spoon agave (optional – only if a little sweet taste is desired)
Throughly wash and rinse cilantro and finely chop it.
Blend yogurt with a whisk or spoon. Mix it with Rice.
In a non-stick pan heat oil on medium high. Add mustard seeds. Once they start to splutter add cumin seeds. Then add cashews. If using raw cashews let it brown slightly. Lower the flame. Add the yogurt and rice mix and salt and mix well. If a slight sweet taste is desired add agave and mix.
Let it cook on low flame for 2 minutes.
Garnish with fresh chopped cilantro.
Makes a cool treat for hot summer afternoons!
If using salted roasted cashews please adjust salt accordingly.
For a spicy kick add finely chopped hot chili pepper after adding cumin seeds.
If the yogurt rice is too dense add 2 table spoon milk and mix.
Be careful of oil splatters when adding mustard seeds and chili peppers.