Monday, April 30, 2012



Serves 3

Uncooked rice soaked for 1 hr 1 cup
Onion finely sliced 1
Cloves 2
Red chilli powder ½ tsp
Salt 1 tsp
Oil 1 tbsp

Hung curd 1 cup
Tandoori masala 1 tbsp

Onion 1 big
Garlic flakes 3
Ginger ½”

Tomatoes pureed in a mixer 2
Soya sauce 1 tsp
Tomato ketchup 1 tbsp
Chilli sauce 1 tsp
Salt to taste
Oil 1tbsp

Onions 2
Cauliflower ½
Cottage cheese 100gms
Capsicum 1 piece
Cucumber ½
Tomato 1

To prepare rice, heat oil. Add onions & cloves. Fry till golden brown.
Add 2 cups of water, salt & chilli powder. When water boils, add rice.
Slow down the fire to minimum and cook till water is dry & rice is done.
Grind onions, ginger & garlic together to a paste
To prepare the gravy, heat oil. Add onion paste & cook till golden brown.
Add tomato puree & cook till oil separates.
Add enough water to make the gravy of a thick pouring consistency.
Add soya sauce, tomato ketchup, chilli sauce and salt. Cook for 5-7 minutes till oil separates. Keep gravy aside.
Cut capsicum & cucumber into rings.
Cut onions & tomatoes, each into four pieces.
Cut cottage cheese into flat, thin, rectangular pieces.
Cut cauliflower into medium florets & boil in salted water for 1 minute.
Remove stalks of mushrooms & boil in salted water for 1-2 minutes.
Prepare the dip by mixing curd & tandoori masala in a big bowl.
Dip cottage cheese, cauliflower, onions & mushrooms in curd mixture. Spread in a greased oven proof glass dish.
At serving time, grill in a hot oven for 10 minutes.
Place cucumber, capsicum & tomatoes, without dipping in curd, on the grilled vegetables.
To serve, add the left over curd to the prepared gravy. Boil the gravy, simmer for 5 minutes.
Spread rice in a serving platter.
Pour the hot gravy over it.
Place hot grilled veg. dipped in curd on the rice.
Decorate with hot tomatoes, capsicum & cucumber.

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