Baked Mixed Vegetable Layered With Rice Recipe

Ingredients

• 1 cup chopped and boiled mixed vegetables (french beans, carrot and green peas)
• 5 tbsp milk (whole Buffalo, 6.5% fat)
• 2 tsp sugar
• 4 tbsp fresh cream
• 3 tbsp tomato ketchup
• 1 tbsp ghee
• 1/2 cup chopped onion
• 1 tsp red chilli powder
• salt (namak) to taste
• 1/4 cup finely chopped canned pineapple
• 6 thinly sliced tomatoes
• 1/4 cup grated processed cheese

Steps

1. Combine the cooked rice, milk, sugar, 2 tbsp of fresh cream and 1 tbsp of tomato ketchup in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
2. Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
3. Add the fresh tomato pulp, vegetables, chilli powder, remaining 2 tbsp of fresh cream, remaining 2 tbsp of tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Place the rice in a greased baking dish and spread it evenly. Top it with the tomato-vegetable mixture, pineapple pieces. Arrange the tomato slices and cheese evenly over it.
5. Bake in a pre-heated oven at 200ºc (400º f) for 15 minutes.
6. Serve immediately.