Just like favourite books sometimes slip out of sight on the bookshelf and are forgotten for a time, only to be rediscovered with delight.... so also with recipes!! I tried out this recipe some years back when my daughter was preparing for her high school exams. I used to try out different recipes those days to cheer her up and coax her to eat after long hours of study. She really liked this Spanish style vegetable rice so I made it several times. But then somehow this recipe slipped out of my mind. It was only recently that I was reminded of this recipe when my sister in law asked me about it. Eager to try the recipe I lost no time in making it and relished it all over again. Here then is the recipe specially for her and also for my daughter who can now very well cook it for herself!
Traditionally Paella is made with seafood, chicken etc but this is a vegetarian version of Paella which I sourced from a Tarla Dalal cookbook. It is easy, straight forward and doesn't take too much time. The garlic crushed with the whole red chillies gives it a lovely flavour while the crisp cheesy topping gives it a superb look.
Ingredients:
1 1/2 cups rice
1 cup mixed vegetables ( french beans, carrots, cauliflower)
1/2 cup green peas
1 onion
1 tomato
1 capsicum
2 tbsp yoghurt
Whole spices crushed: 3 cloves, 6 peppercorns, 1 inch cinnamon
10 cloves garlic ( small)
10 Kashmiri chillies
6 tbsps oil
Salt to taste
Slices of tomato and
4 tbsps cheese for garnish
Method: Put about 3 cups of water in a pan and when it gets heated add the rice and cook covered, over low flame, till done. The rice should be fluffy and soft. Roast the red chillies on a skillet or heavy bottom pan for few minutes. Using a mortar and pestle crush the red chillies and garlic together. Cut the mixed vegetables and boil lightly. Also boil the green peas. Finely chop the onions. Also cut the tomato and capsicum in cubes. Coarsely crush the whole spices, cinnamon, cloves and peppercorns.
In a heavy bottom pan heat the oil and add the onion and saute till translucent. Add the garlic and red chillies paste and saute for another minute or so. Add the tomato, yoghurt and capsicum and stir for two minutes. Add the cooked rice, mixed vegetables, salt and spice powder. Mix well. Grease a baking dish and pack the rice in it. Cover with tomato slices and grated cheese. Bake in a hot oven for ten minutes or just until cheese melts. Serve hot.
Kashmiri red chillies are mild but have a nice colour. If you do not have Kashmiri chillies use regular whole dry chillies but obviously you will then need to use much less. I used just two regular chillies. In case you do not have whole dry red chillies, don't fret. Use crushed chilli flakes or red chilli powder. Instead of vegetables used in this recipe you can go for vegetables of your choice.
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