Ingredients
1 cup basmati rice
1 medium onion
2 tomatoes
2 green chillies
4 pods of garlic
1 inch piece of ginger
1 clove
2-3 black peppercorns
1/2 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon garam masala powder
Few Coriander leaves, chopped
2 tablespoon cooking oil
3 cups water
Salt to taste
Method
Boil the rice in water by adding 1/2 teaspoon of turmeric powder and salt to taste. Drain and keep aside.
Slice the onion and chop the tomatoes. Put the tomatoes, ginger, garlic and green chilies in mixer grinder.
Let’s start making gravy now. Heat oil in a pan, and stir fry the sliced onion. Take out the onion from the pan
and allow it to cool down. When the onion completely cools down, add this into the ingredients for mixer
grinder (tomatoes, ginger, garlic and green chilies). Make a fine puree out of it.
Reheat the same pan, in which onion was fried. Add clove and peppercorns and gradually mix prepared puree in it.
Add salt and cover the pan, leave to cook on a low flame for about 5-6 minutes, till the gravy thickens
and a nice color comes out of it. Stir in spices and some chopped coriander leaves. Gravy is ready for making rice bowl.
Divide the cooked rice in 2 portions and mix half of the cooked rice in gravy. Keep the remaining rice aside,
as they will be used for further serving.
veg strips
Ingredients
4 medium potatoes (boiled and mashed)
2 tablespoon carrot, (peeled and finely chopped)
2 tablespoon sweet corns
breadcrumbs of 2 bread
2 green chillies, finely chopped
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander leaves, finely chopped
1 tablespoon cornflour
1 tablespoon maida (all-purpose flour)
Salt to taste
Oil for deep frying
Instructions
Boil the corns and carrot and drain aside.
Take 2 bread slices and pulse it finely for making perfect bread crumbs.
For making veg strips, mash the boiled potatoes in a big bowl, add 2 tbsp breadcrumbs
and spices in it. Also add boiled corns, carrot and chopped coriander leaves.
Mix the cornflour and maida in a separate bowl, add about 1/2 cup of water and make a lump free batter.
Use rest of the bread crumbs for coating.
Now mix the potato mixture very well with your hands and start making oval shaped strips.
Dip the veg strips in the prepared flour batter and coat from all the sides with remaining bread crumbs.
Put the strips in refrigerator for
Deep fry the strips in good amount of hot oil on a medium flame, till turns crispy and little browned.
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