This original Tarla Dalal recipe can be viewed for free

Rice and Curry in Banana Leaves


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Added to 4 cookbooks
This recipe has been viewed 1655 times
  

Rice and tomato curry parcelled in banana leaves and steamed to perfection. This innovative way of steaming rice in banana leaves enhances the flavour and also looks attractive when served.

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Serves 4.
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Ingredients



For the rice
3 cups Steamed Rice
1/2 tsp caraway seeds (shahjeera)
1 tbsp oil
salt to taste

For the curry
2 tbsp tomato puree
1 tbsp fresh cream
2 tbsp oil
salt to taste

To be ground into a paste
2 tbsp freshly grated coconut
6 whole dry kashmiri red chillies, broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 cardamoms (elaichi)

Other ingredients
3 banana leaves (kele ka patta)

Method

    For the rice
    1. Heat oil in a pan, add the caraway seeds.
    2. When it crackles, add the rice and salt and fry for a while.
    3. Switch off flame and keep aside.

    For the curry
    1. Heat the oil in a pan and fry the prepared paste for 3 to 4 minutes.
    2. Add the tomato purée, fresh cream and salt and cook for 1 minute.

    How to proceed
    1. Cut banana leaves into medium-sized squares. In each square, spread one portion of rice and then spread a little curry. Fold the individual leaves and fasten with toothpicks.
    2. Steam the packets for at least 15 minutes.
    3. Serve hot.
    RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
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