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Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.

26/07/18

Forbidden rice & mango bowl – from my Mumbai Supperclub

I recently hosted a supperclub in Mumbai at the Pantry, a lovely restaurant in the charming old lanes of Kala Ghoda. It was a wonderful night and the dish that really stood out from the feast was the forbidden rice and mango bowl. The mango was in fact a real last minute addition as I caught the end of the mango season – and that’s what made the bowl the showstopper! So I’ve recreated it at home in London today – although instead of beet hummus I made turmeric hummus, and grated the beetroot instead as part of the bowl. Finished the whole thing for lunch and could eat another one for dinner! Simple but absolutely delicious.

Forbidden rice is just a fancy word for the awesome black rice, my absolute new favourite, rich in protein and tastes delicious!

Arrange all these ingredients in the bowl as you like, add a few spoons of the sauces and leave the rest in small bowls to take while eating. Hope you enjoy it as much as I did xx

In the bowl:
1 small carrot, grated
1/2 medium beetroot, grated
1 small mango, chopped
1/4 red pepper, sliced
1/2 avocado, sliced

Turmeric hummus (you won’t need all this for one bowl, but always good to make a little extra and keep it in the fridge for later:))
100g chickpeas, around half a tin
Pinch of turmeric (by a pinch, I mean less then 1/4 teaspoon, otherwise it really is too overpowering)
1/4 teaspoon salt
1/4 teaspoon wholegrain mustard, optional
1/4 teaspoon cumin seeds or cumin powder, optional
juice of 1/2 lime
3 tablespoons water
1 teaspoon oil

Coriander chilli sauce
2 tablespoons soaked cashews
whole handful of coriander leaves
splash of water
1/2 green chilli
juice of 1/2 lime or lemon
1/4 teaspoon or less of salt
1/4 teaspoon cumin seeds or cumin powder
a squeeze of honey

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