Monday

SPICY RICE SOUP WITH PURI BREAD

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 3507kj

2 tbsp vegetable oil 2 tbsp brown mustard seeds 2 tsp cumin seeds ½ tsp ground coriander 1 tsp garam marsala 2 tsp turmeric 2 onions, chopped 4 garlic cloves, crushed 5cm piece ginger, sliced 2 long red chillies, sliced diagonally 5 cups water 500g kumara, peeled, 3cm chunks 1 cup basmati rice 2 x 400g cans light coconut milk ½ cup frozen peas toasted shredded coconut, coriander leaves, to serve PURI 2 cups wholemeal flour

2/ cup water 3 vegetable oil, for frying

1 In a large saucepan, heat oil on medium. Fry spices 2-3 mins until fragrant. Add onion, garlic, ginger and chilli, cook, stirring, 2 mins.

2 Mix in water, kumara and rice. Bring to boil. Reduce heat to low and simmer 12-15 mins until rice is tender. Season to taste.

3 PURI Meanwhile, in a medium bowl, combine flour and water to make a dough. Knead on a lightly floured board 10 mins until smooth. Divide into 8 pieces. Roll each piece into a disc. In a large, deep frying pan, heat oil on high until a little flour sizzles when added. Fry each disc 1-2 mins, turning and spooning oil over until puffed and golden. Drain on paper towel.

4 Stir coconut milk and peas through soup. Simmer, 2 mins, stirring. Serve topped with coconut and coriander and accompany with puri.