Corn and Vegetable Ring with Coconut Curry,
Recipe link : http://tarladalal.com/Corn-and-Vegetable-Ring-with-Coconut-Curry-1558r
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Corn and Vegetable Ring with Coconut Curry
Corn and vegetable ring with coconut curry is an elaborate dish fit for a party. It involves making the corn and vegetable ring with mixed veggies, rice and corn; preparing the coconut curry; and then assembling both neatly to ensure an alluring visual appeal. It will take time, but definitely worth the effort as your guest are sure to be delighted.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Baking time: 15 minutes.
Baking temperature: 180o C (360oF).
Makes 4 servings
Ingredients
For The Corn and Vegetable Mixture
1/2 cup cooked rice (chawal)
3/4 cup boiled , peeled and mashed potatoes
3/4 cup chopped and boiled mixed vegetables (french beans , I253 and green peas)
3/4 cup coarsely crushed sweet corn kernels (makai ke dane)
salt to taste
3 tbsp oil
1 1/2 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
2 tbsp chopped cashewnuts (kaju)
To Be Ground Into A Smooth Green Paste (using A Little Water)
5 tbsp roughly chopped coriander (dhania)
3 green chillies , roughly chopped
2 tbsp freshly grated coconut
25 ginger (adrak)
salt to taste
1/2 tsp sugar
1 tsp lemon juice
For The Coconut Sauce
1 tbsp ghee
1 tsp cumin seeds (jeera)
3 green chillies , cut into halves lengthwise
5 to 6 curry leaves (kadi patta)
3/4 cup coconut milk
1/2 tbsp cornflour dissolved in 3 tbsp
salt to taste
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander (dhania)
Other Ingredients
a few tomato slices
a few capsicum slices
Method
For the corn and vegetable ring
1. Combine the rice, potatoes, mixed vegetables, sweet corn, salt and prepared paste in a bowl, mix well and keep aside.
2. Heat the oil in a small non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the sesame seeds and allow them to crackle.
4. Add the asafoetida, cashewnuts and sauté on a medium flame for 1 to 2 minutes.
5. Add half the tempering to the corn and vegetable mixture and mix well. Keep the remaining tempering aside.
For the coconut sauce
1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the green chillies, curry leaves and sauté on a medium flame for a few seconds.
3. Add the coconut milk, prepared cornflour-water mixture and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the lemon juice and sugar, mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally.
5. Add the coriander and mix well. Keep aside.
How to proceed
1. Pour the other half tempering into a 7? greased ring mould and spread it evenly. Place a few tomatoes and capsicum slices evenly over it.
2. Put the corn and vegetable mixture evenly over it and press it well.
3. Cover and cook in a pre-heated oven at 180o c (360of) for 10 minutes.
4. When ready, remove from the oven, invert the ring over a plate and tap sharply to unmould the corn and vegetable ring.
5. Pour the coconut sauce in the centre and serve immediately.
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