YOGURT RICE

1 cup rice
3 cups water
1 to 2 green Serrano chiles
1 tbsp dry ginger powder
1 tbsp sugar
salt to taste
1 tbsp butter
1 tbsp mustard seeds
1 1/2 cups yogurt
1/2 cup milk
GARNISH:
green seedless grapes (a few)
1/4 cup grated carrots
1/4 cup chopped cucumber

Cook the rice in the 3 cups water. Mash it with the back of spatula while warm.

Add Serrano chiles, ginger powder, sugar, and salt; mix. Stir in butter and mustard seeds (if using).

Combine yogurt and milk; adjust the seasoning

Garnish with grapes, carrots, and cucumber. Serve chilled.