East and West Rice


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Buttered rice with vegetable stew, a harmonious blend of the East and West.

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Preparation Time: 
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Serves 6 to 8.
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For the vegetable stew
1 1/2 cups mixed boiled vegetables
2 apples, chopped
1 capsicum, chopped
1 tomato, chopped
1 tsp chilli powder
3/4 cup tomato ketchup
3 tbsp fresh cream
3 tbsp ghee
salt to taste

To be ground into a paste (for the stew)
1 onion
4 green chillies
25 mm. (1") piece of ginger (adrak)

For the buttered rice
1 1/2 cups uncooked rice (chawal)
2 tbsp butter
salt to taste

For the vegetable stew

  1. Heat the ghee and fry the paste for a few minutes.
  2. Add the apples, capsicum, tomato and chilli powder and cook for 3 to 4 minutes.
  3. Add the vegetables, tomato ketchup, 1/2 teacup of water and salt. Cook for a few minutes. Add the cream.

For the buttered rice

  1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
  2. Heat the butter in a vessel. Add the rice and salt.
  3. Serve the stew hot with buttered rice.

  1. You can take french beans, carrots, green peas, potatoes as the mixed vegetables.
1 review received for East and West Rice

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 Reviewed By
PempempApril 14, 2013

A good variation to serve with rice.Simple, creamy and tasty.Tastes great with buttered rice.

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Reviewed April 14, 2013by Pempemp

A good variation to serve with rice.Simple, creamy and tasty.Tastes great with buttered rice.

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