Rice and curry sizzler

Posted on June 29, 2009. Filed under: sizzler | Tags: , |

A meal by itself.

Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 1.

For the rice
2 teacups cooked rice
2 pinches saffron
2 small sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste
For the curry
mutter dhingri, or a curry of your choice
Method
1. Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
2. Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.
How to sizzle
1. Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
2. When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
3. Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
4. Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).
Advertisements

Make a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Liked it here?
Why not try sites on the blogroll...

%d bloggers like this: