Taste of Kerala

Cooking Time : 30 mins.
Baking Time : 30 mins.
Baking Temperature : 180°C (360°F).
Preparation Time : 20 mins.

Nutritive value per serving :
Fat 4.1 gm
Iron 1.9 mg
Protein 7.9 gm
Carbo 38.5 gm
Energy 225 cal

Ingredients

For the rice

Soyabeans, soaked overnight 1/2 cup
Cooked long grained rice 1 cup
Cinnamon 1 stick
Cardamom 1
Bay leaf 1
Salt to taste

For the masala mixture

Sliced onions 1/2 cup
Cumin seeds ½ tsp
Ginger-garlic paste 1 tsp
Chopped tomatoes 1 cup
Turmeric powder ½ tsp
Chilli powder ½ tsp
Coriander powder ½ tsp
Fresh thick curds ¼ cup
Mixed boiled vegetables (peas, french beans, cauliflower etc.) 1½ cups
Chopped mint ¼ cup
Chopped coriander ¼ cup
Oil 1 tsp
Salt to taste

Method

1. Wash and drain the soyabeans. Add approx. 2 cups of water and the spices- cinnamon, cardamom, bay leaf and salt.Cook over a medium flame till they are cooked. Drain.

2. Combine the cooked rice and soyabeans. Keep aside.

Method for preparing the masala mixture:
1. Heat the oil in a non-stick pan and add the cumin seeds.

2. When they sputter, add the onions and ginger-garlic paste and sauté till the onions are lightly browned.

3. Add the tomatoes, turmeric powder, chilli powder, coriander powder and ¼ cup of water and cook till the water evaporates and the tomatoes are soft and tender.

4. Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi-dry. Then add the coriander and mint leaves.

Directions for baking:
1. Spread half the rice and soyabeans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top.

2. Top with the remaining rice and soyabeans and cover with an aluminum foil.

3. Bake in a pre-heated oven at 180°C (360°F) for 20 to 30 minutes.

4. Serve hot.