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Soyachunks Rice Casserole
Soyachunks Rice Casserole
Ingredients
1 cup brown or round rice,
washed, soaked for 15 minutes
100 gms. soya nuggets
1 capsicum sliced into strips
1 tomato chopped fine
1 onion sliced into strips
1 potato jullienned
(cut into 2" long fingers)
1 carrot jullienned
1 spring onion with head
cut into 1" pieces
1 zucchini sliced into rounds
1 tbsp. coriander leaves finely chopped
salt to taste
Grind to a paste:
1" ginger
8-10 flakes garlic
4 green chillies
2 tbsp. grated coconut
4-5 soya nuggets
1 tbsp. soya sauce
1 tbsp. tomato sauce
1/2 tsp. chilli sauce
salt to taste
2 tbsp. oil
1 tbsp. butter
2 tbsp. milk
Method
Drain water from rice. Heat a large heavy pan, add oil. Add drained
rice and roast gently
stirring all the time. Allow rice to get a light brown colour. Add
3 cups boiling water and salt
to taste Allow to cook till each grain is separate and soft.
Empty and keep aside. Boil nuggets in water for 5 minutes, drain
and keep aside. Wash
and reheat pan, add butter. Add paste and fry for a minute. Add
all chopped vegetables
except coriander, and stirfry for 2 minutes.
Add salt as required. Check taste and adjust sauces or salt. Add
1/2 cup water and
continue to simmer till veggies are soft. Add soya nuggets, and
stir gently. Take off fire. In
an ovenproof casserole, add half the rice, spread all over base
of dish.
Spread 3/4 of the cooked masala vegetable over rice. Top with remaining
rice. Pile
remaining vegetable over rice in center. Sprinkle 2 tbsp. milk all
over. Cover loosely. Bake
in preheat oven at 300C for 5-7 minutes.
Serve piping hot.Add Tofu in it and leave it for 2 minutes.
Remove from the fire and decorate with fresh coriander leaves.
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