'Today... Indian taste'

Mango rice

  • 2 cups brown basmati rice
  • 1 raw mango
  • 1 cup raw cashews
  • 2 tbsp sesame oil or ghee
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp curry
  • Sea salt or himalaya salt  

Warm spicy salad

  • 2 sweet potatoes
  • 7-8  radishes
  • 1 pomegranate seeds
  • ½ red onion
  • 1 tsp curry
  • ½ tsp mustard seeds
  • 2 tsp sesame oil
  • ½ chilli flakes (optional)
  • Fresh coriander leaves
  • ½ lime juice
  • Salt & pepper


Mango rice: Rinse the rice first. Combine in a saucepan two cups of water for one cup of rice, add some salt. Bring to boil, cover and simmer for 40-45 minutes until the liquid is gone. Peel and grate the mango finely. In a pan, heat the oil and temper the cashews, mustard seeds, turmeric and curry. Add the mango and some salt, fry everything in medium heat for a minute. Once ready, mix with the rice.

Warm salad: Peel and cut the sweet potatoes in small cubes. Boil the sweet potatoes in a saucepan until tender. Cut the radishes in thin slices. Remove the seeds of a pomegrate and chop the onion in small pieces. Heat the sesame oil in a pan and add the onion, curry, mustard seeds, chili flakes, curry and salt. Cook for a minute, add the sweet potatoes and radishes, sauté for one more minute. Let it cool before you spread some fresh coriander leaves, lime juice and pepper on the top. Remove and enjoy.

I love to enjoy this dish by combining the rice and salad with chapatis (indian flat bread).