Corn and Vegetable Ring with Coconut Gravy


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Corn and Vegetable Ring with Coconut Gravy


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Corn and Vegetable Ring with Coconut Gravy recipe - How to make Corn and Vegetable Ring with Coconut Gravy

Preparation Time:    Cooking Time:    Total Time:     Serves 6.
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Ingredients


For the corn and vegetable ring
1 1/2 cups cooked corn
2 potatoes, boiled and mashed
1 1/2 cups mixed boiled vegetables
3/4 cup Steamed Rice
1 tomato, sliced
1 capsicum, sliced
2 tsp mustard seeds ( rai / sarson)
2 pinches asafoetida (hing)
4 tsp sesame seeds (til)
4 tbsp chopped cashewnuts (kaju)
6 tbsp oil
salt to taste

To be ground to a fine paste

(for the corn and vegetable ring)
3/4 cup chopped coriander (dhania)
6 green chillies
4 tbsp grated coconut
1 tbsp lemon juice
1 tsp sugar
1 tsp salt

For the coconut curry
1 coconut
1 tsp cumin seeds (jeera)
1 green chilli, slit
a few curry leaves (kadi patta)
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be ground into a paste (for the coconut curry)
2 tbsp grated coconut
5 green chillies
1 tbsp chopped coriander (dhania)
Method
  1. You can take french beans, carrots, green peas as mixed vegetables.

For the corn and vegetable ring

  1. Crush the corn lightly.
  2. Mix the potatoes, vegetables, rice and corn. Add the paste and salt and mix well.
  3. Heat 3 tablespoons of oil, add half the mustard seeds and fry until they begin to crackle. Add half the sesame seeds and half the cahsewnuts and fry for a few seconds.
  4. Add the vegetable mixture and mix well.
  5. Arrange the tomato and capsicum slices at the bottom of a greased ring mould tin.
  6. Fill the mould with the vegetable mixture. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
  7. When you want to serve, unmould the ring mould on a serving dish.
  8. Heat the remaining oil, add the remaining mustard seeds and fry until they begin to crackle. Add the asafoetida and the remaining sesame seeds and cashewnuts and fry for a few seconds. Pour this mixture over the corn and vegetable ring.

For the coconut curry

  1. Grate the coconut. Add 3 teacups of water and blend in a mixture. Strain and take out the coconut milk.
  2. Heat the ghee and fry the cumin seeds until they begin to crackle. Add the green chilli and curry leaves and fry again for 1 minute. Add the paste and fry again for 1 minute.
  3. Add the coconut milk, sugar and salt and boil for 10 minutes.
  4. Serve hot with the corn and vegetable ring.

RECIPE SOURCE : Saatvik KhanaBuy this cookbook

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