February 21, 2014


Ingredients : 

For Sauce
 5 big tomatoes
3 tbsp olive oil
1 tbsp chopped garlic
Salt as per taste
1/2 tsp Oregano
1 tsp Red chilly flex
1 tsp Red chilly sauce
1 tbsp Red chilly powder
1 tbsp cornflour

For Rice
2 1/2 cup cooked basmati rice
2 tbsp butter
2 Onion finely chopped
5 tbsp colored bell pepper( Green red and yellow)
4 tbsp Sweetcorn
2 tbsp chopped Baby corn
1 tbsp chilly flex
1 tbsp Oregano
1 tsp Black pepper powder
Salt as per taste
1/2 cup grated cheese

Method :
  • To make sauce-: Blanch the tomatoes and then peel the skin  and cut into small pieces.
  • Heat olive oil in a pan add chopped garlic saute until turn light brown add tomatoes and saute for few minutes.
  • Now add salt, Oregano, Red chilly paste, Red chilly sauce and chilly flex and saute for 4-5 minutes.
  • Make a paste of cornflour with the help of water and pour it into tomatoes gravy. Saute few seconds.
  • Sauce is ready. Keep aside

  • Heat a pan add butter add chopped onions saute till translucent. Mix all colored bell peppers, corn and baby corn saute till they turn soft.
  • Add red chilly flex, Oregano, black pepper powder , salt and Rice. mix well and cook for 3-5 minutes.
  • Add grated cheese over the rice and put off the gas.
  • For Assemble -: Take a bowl grease it with butter. Add rice ( leave center place for tomato sauce) and tomato sauce. 
  • Now bake it in 220 degree temperature for 5-7 minutes.
  • Rice is ready.

No comments:

Post a Comment