Corn and vegetable ring with coconut curry

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Try this novel dish for a party.

Cooking Time : 35 minutes.
Preparation Time : 30 minutes.

Serves 6.

For the corn and vegetable ring
2 teacups cooked corn
2 potatoes, boiled and mashed
2 teacups mixed boiled vegetables
1 teacup cooked rice
1 tomato, sliced
1 capsicum, sliced
2 teaspoons mustard seeds
2 pinches asafoetida
4 teaspoons sesame seeds
4 tablespoons chopped cashewnuts
6 tablespoons oil
salt to taste
(for the corn and vegetable ring)
1 teacup chopped coriander
6 green chillies
4 tablespoons grated coconut
juice of 1 lemon
1 teaspoon sugar
1 teaspoon salt
For the coconut curry
1 coconut
1 teaspoon cumin seeds (jeera)
1 slit green chilli
a few curry leaves
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste
To be ground into a paste (for the coconut curry)
2 tablespoons grated coconut
5 green chillies
1 tablespoon chopped coriander
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.
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