30. KITCHEREE (Indian Bubble & Squeak) 

Ingredients

2 cups	leftover cooked rice	any leftover vegetable curry
1 large	onion
½ teaspoon	salt
1 teaspoon	black mustard seeds	turmeric	chillies
1 teaspoon	crushed garlic	crushed ginger	garam masala
½ cup	yogurt (unsweetened)
1 tablespoon	oil

Method

What do you do with leftover cooked rice and curry?

In a heavy fry pan or wok, heat the oil and black mustard seeds. Keep covered and fry until the seeds pop. Put in the diced onions and fry till tender.

Add the rest of the spices. If you have any leftover curry, use less spices. Fry the spices and add all the rice. Breakup any clumps and mix thoroughly till all the rice is coated with spices and oil. Lower the heat as this will stick to the bottom of the pan.

Add the yogurt and mix thoroughly. Serve this Kitcheree by itself, but it can be eaten with roti or bread.

Note, this is not the Aruvedic recommended Kitcheree which is made using moong beans and rice.