Mixed vegetable, cut into cubes 500 g
Oil ¼ cup (60 g)
Cumin (Jeera) seeds 1 tsp
Onions, sliced thin 250 g
Ginger chopped fine 1 tbsp
Salt to taste or 1 tbsp
Powdered Coriander (Dhania) seeds 1 tsp
Garam masala ½ tsp
Chilli powder ½ tsp
Turmeric powder ½ tsp
Lemon juice 1 tbsp
1/2 cup chopped coriander leaves
Long grained rice, cooked to almost done 2 cups (before cooking)
Coriander leaves for garnish
Method
1. In a heavy based pan, heat the oil and add the cumin seeds. When the seeds begin to splutter, add the onion and ginger and sauté over high heat, till a light brown.
2. Add the salt, coriander powder, 'garam masala', red pepper and the turmeric and mix well.
3. Add the vegetables, and stir fry till the mixture is well blended (should look a little limp compared to when you first put them in).
4. Shut off the heat and add the lemon juice and the coriander leaves and mix well.
5. Divide the vegetables and the rice into two lots. Layer a heavy based pan with the vegetables, then the rice, and repeat. Cover tightly, and place the pan over a griddle over low heat, for about 20-30 minutes before serving. Alternatively, arrange the layers in an ovenproof serving dish, and bake in a hot (400 F-204 C) for 15-20 minutes, and serve garnished with coriander leaves.
For 100 people, my estimate is 3 kg rice (14 cups) and the vegetable ingredients should be multiplied by 6
Pankaj, I really do not know how to go about it. The thing is if you have my name but the recipes are not cooked accordingly, it may not do good to my reputation. Where did you say you are located ?
