Recipe - Hamburgers Scandinavian Style

1 One half cup Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
2 Tomatoes chopped
1 cup Slices mixed vegetables;
(frenchbeans,
; carrots,
; cauliflower, etc.)
1 teaspoon Ginger grated
1 teaspoon Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1 Inch cinnamon stick
2 Cardamoms
4 Whole black peppers; (4 to
5)
1 teaspoon Red chilli powder
1 teaspoon Garam masala
Salt to taste
One fourth teaspoon Turmeric powder
2 Pinches asafoetida; (2 to 3)
1 tablespoon Lemon juice
1 tablespoon Coriander chopped
10 Cashews; (10 to 15)
10 Almonds cut or sliced up to flakes;
(optional) (10 to
12)
4 tablespoon Ghee; (4 to 5)

Wash and soak rice in salted water for 30 minutes.

Heat ghee in a heavy saucepan.

Fry onionstrips till crisp, brown, drain, keep aside.

Fry cashews till light brown, drain, keep aside.

Fry capsicums till tender, drain, keep aside.

Meanwhile, heat 6 cups water in a large vessel.

Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.

When it comes to boil, drain and add rice.

Bring to boil, cook for 89 minutes, till rice is just but not fully done.

Drain in a large colander, spread in a big plate, cool.

Grind quartered onions, ginger, garlic to a paste.

In hot ghee, add paste stirfry for 23 minutes.

Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat
separates.

Beat curd, add, stir till the boil resumes, cook 23 minutes.

Add potatoes, stir, keep aside.

To fill handi:

Grease an oven proof handi well on the inside.

Place in half of rice, spread at the bottom.

Top with half vegetables layer, spread over rice.

Mix together fried onions, capsicums, cashews, cut or sliced up almonds, coriander.

Sprinkle half over vegetable layer.

Sprinkle half lemon juice all over.

Repeat rice to lemon juice layer by layer.

Either cover with fitting lid, seal edges with chapati dough, or

Seal top with a tightly packed foil sheet.

Make a small slit for excess steam to escape.

Bake in a preheated oven at 130oC for 1520 minutes.

Break seal at the table to get the most out of the aroma.

Notes:

A handi is a round potlike vessel, with a neck narrower than the base. It
may be made of metal or in earthenware. It must be heatproof though. If

continued in part 2