Ingredients

• 1 cup basmati rice
• 1 medium onion
• 2 tomatoes
• 2 green chillies
• 4 pods of garlic
• 1 inch piece of ginger
• 1 clove
• 2-3 black peppercorns
• 1/2 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• Few Coriander leaves, chopped
• 2 tablespoon cooking oil
• 3 cups water
• Salt to taste

Instructions

1. Boil the rice in water by adding 1/2 teaspoon of turmeric powder and salt to taste. Drain and keep aside.
2. Slice the onion and chop the tomatoes. Put the tomatoes, ginger, garlic and green chillies in mixer grinder.
3. Let’s start making gravy now. Heat oil in a pan, and stir fry the sliced onion. Take out the onion from the pan and allow it to cool down. When the onion completely cools down, add this into the ingredients for mixer grinder (tomatoes, ginger, garlic and green chillies). Make a fine puree out of it.
4. Reheat the same pan, in which onion was fried. Add clove and peppercorns and gradually mix prepared puree in it. Add salt and cover the pan, leave to cook on a low flame for about 5-6 minutes, till the gravy thickens and a nice color comes out of it. Stir in spices and some chopped coriander leaves. Gravy is ready for making rice bowl.
5. Divide the cooked rice in 2 portions and mix half of the cooked rice in gravy. Keep the remaining rice aside, as they will be used for further serving.

Ingredients

• 4 medium potatoes (boiled and mashed)
• 2 tablespoon carrot, (peeled and finely chopped)
• 2 tablespoon sweet corns
• 2 tablespoon breadcrumbs
• 2 green chillies, finely chopped
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander leaves, finely chopped
• 1 tablespoon cornflour
• 1 tablespoon maida (all-purpose flour)
• Salt to taste
• Oil for deep frying

Instructions

1. Boil the corns and carrot and drain aside.
2. Take 2 bread slices and pulse it finely for making perfect bread crumbs.
3. For making veg strips, mash the boiled potatoes in a big bowl, add breadcrumbs and spices in it. Also add boiled corns, carrot and chopped coriander leaves.
4. Mix the cornflour and maida in a separate bowl, add about 1/2 cup of water and make a lump free batter. Now mix the potato mixture very well with your hands and start making oval shaped veg cutlets or strips. Dip the veg strips in the prepared flour batter and coat from all the sides.
5. Deep fry the strips in good amount of hot oil on a medium flame, till turns crispy and little browned. Keep aside on paper napkins.
6. For serving this meal, take a round serving bowl and fill it half with the mixture of rice and gravy and top with some plain cooked rice, just like shown in images. Pour the bowl onto a serving plate, upside down. Top with few veg strips and serve immediately.

Notes