Mexican Rice with Cheese Patties

        Mexican Rice with Cheese Patties

Ingredients

For the rice

2 1/4 cups Steamed Rice
1 onion, chopped
1 1/2 tsp chilli powder
1 cup boiled mixed vegetables
3 tbsp oil
salt to taste

Make a paste of (add in rice)
4 cloves garlic (lehsun)
12 mm. piece ginger (adrak)

For the cheese patties

2 potatoes, boiled and mashed
100 gms crumbled paneer
2 tbsp chopped coriander (dhania)
1 tbsp plain flour (maida)
2 green chillies, chopped
oil for cooking
salt to taste

For the tomato gravy

3 large tomatoes
1 onion
3 cloves of garlic (lehsun)
a pinch of carom seeds (ajwain) or 1/2 teaspoon dried oregano
1/2 tsp chilli powder
1/2 tsp sugar
1 tbsp oil
salt to taste

For the baking

3 tbsp grated processed cheese

Method

For the rice

Heat the oil and fry the onion for 2 minutes.
Add the paste and fry again for 1 minute.
Add the chilli powder and vegetables and fry for 2 minutes.
Add the rice and salt and mix thoroughly.

For the cheese patties

Mix the potatoes, paneer, coriander, plain flour, green chillies and salt and shape like patties.
Cook on a tawa with the help of a little oil.

For the tomato gravy

Heat the oil and fry the onion for 2 minutes.
Add the garlic and fry again for a few seconds.
Add the tomatoes, ajwain, chilli powder, sugar and salt and cook until soft.
Blend in a mixer. Do not strain. If the gravy is too thick, add a little water.

How to proceed

Spread the hot rice in a greased baking dish.
Put the cheese patties over the rice.
Cover with the tomato gravy and sprinkle grated cheese on top.
Bake at 200 degree C (400 degree F) for 10 to 15 minutes.
Serve hot.