Yogurt rice....

INGREDIENTS:

Rice  -  1 cup.
Yogurt -  2 cups or more if needed.
Ginger  - 1 inch piece.
Red chilies  - 2.
Green chilies  - 2.
Mustard seeds  -  1 tsp.
Asafoetida powder  - 1 pinch.
Curry leaves  -  1 sprig.
Olive oil  -  2 to 3 tbsp.

Green grapes or pomegranate 

METHOD:
Boil rice, adding salt.  Cool slightly. 

(Cook rice with milk if desired)

Mix with yogurt.
Chop green chilies and ginger finely. 
Heat oil, fry mustard seeds, red chilies,  curry leaves and chopped ingredients.  Saute for 2 minutes.  Add asafoetida powder.   Switch off the fire and add the rice curd mixture.  Mix thoroughly.  Add more salt if needed. 

Add grapes and serve with pickles.

"ENJOY COOKING AND EATING"