Corn and Vegetable Ring with Coconut Curry by Tarla Dalal

Corn and Vegetable Ring with Coconut Curry, Recipe link : http://tarladalal.com/Corn-and-Vegeta... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ 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.