A warm, flavorsome rice, perfect for those cold December evenings.
For the RICE: Serves 4
 |
| Baked Mexican rice, with paneer patties. |
Ingredients: 2 cups steamed rice,1 chopped onion,11/2 tsp chilly powder,1 cup boiled mixed vegetables, 3 tsp oil, 1 tsp ginger garlic paste.
Method: Heat oil and fry onions,add ginger garlic paste, chili powder and rice. Mix well.
For the Patty:
Ingredients: 2 potatoes, 100 gm crumbled paneer, 2 tsp coriander leaves, 2 tbsp plain flour or maida,1 tsp chopped green chilies.
Method: Mix all the ingredients and roll out into small patty's Shallow fry in olive oil. Alternatively you can use paneer tikka instead of the potato patty. (Go to the blog to view paneer tikka recipes)
Ingredients: 2 potatoes, 100 gm crumbled paneer, 2 tsp coriander leaves, 2 tbsp plain flour or maida,1 tsp chopped green chilies.
Method: Mix all the ingredients and roll out into small patty's Shallow fry in olive oil. Alternatively you can use paneer tikka instead of the potato patty. (Go to the blog to view paneer tikka recipes)
For TOMATO GRAVY:
Heat oil add 2 chopped onions, 4 large chopped tomatoes, 1 tsp garlic,1/2 tsp red chill powder,1 tsp oregano, 1/2 tsp sugar. Cook until soft . After cooling blend in a mixer to a smooth paste
Heat oil add 2 chopped onions, 4 large chopped tomatoes, 1 tsp garlic,1/2 tsp red chill powder,1 tsp oregano, 1/2 tsp sugar. Cook until soft . After cooling blend in a mixer to a smooth paste
Assembly: Grease the baking dish with olive oil. Spread the rice. Arrange the pattice all over the rice and pour the tomato gravy to cover completely. Sprinkle grated cheese over it . Bake at 200C for 10 to 15 min. Serve hot
Comments