Ingredients

• For Hot and Sour Veggies:
• 1 - carrot, sliced thinly into half circles
• 8 to 10 - beans, sliced obliquely into fingers
• 1 sprig - spring onion with greens finely chopped
• 1 floret - broccoli, broken into small bits
• 1 - small capsicum, sliced thinly
• 1 - small yellow and red pepper, sliced thinly
• 1 - red chilli fresh, chopped finely
• 1 inch piece - ginger, peeled, chopped finely
• 4 flakes - garlic, chopped finely
• 2 tbsp - cornflour
• 2 tbsp - soya sauce
• 2 tbsp - tomato sauce
• 1 tbsp - brown vinegar
• 1 tsp - red chilli sauce
• 1 tsp - sugar
• 1 tbsp - butter
• Salt to taste
• For Sticky Rice:
• 1 cup - Arborio rice, washed and soaked for 30 minutes
• 3 stalks - lemon grass
• Salt to taste
• For Khichiya:
• 2 - whole khichiyas
• 1 tbsp - ghee or butter
• 1 tbsp - oil
• Red chilli to sprinkle
• Crushed cumin to sprinkle
• Salt to sprinkle

How to Make Hot and Sour Veggies Platter

• For Rice:
• Boil rice in plenty of salted water, to which lemongrass has been added.
• Cook till the grain is crushed on pressing between thumb and finger.
• Drain out water in a colander, discard lemongrass stalks.
• Put back on low flame, covered, till any leftover moisture is absorbed.
• For Hot and Sour Veggies:
• Take 1/2 cup water in a bowl, add all sauces, mix well, keep aside.
• Dissolve corn flour in another bowl of 1/2 cup water, keep aside.
• Heat butter in a non-stick pan, add ginger, garlic, chilli, saute for a few seconds.
• Add all chopped veggies except spring onions.
• Stir-fry till veggies are tender and add sugar, salt, spring onions.
• Add 1 cup water, bring to a boil.
• Add sauce mixture, cornflour mixture, stir continuously.
• Stir till gravy is thickened and transparent.
• Add vinegar, take off fire, keep warm till required.
• For khichiya:
• Break khichiya into inch- sized pieces.
• Put plenty of water to boil and add 1 tbsp oil
• Add khichiya to boiling water, cover, simmer for 3-4 minutes.
• Pieces should be cooked but firm enough to bite.
• Drain off water, transfer to one side of warmed platter.
• To proceed:
• Pile stick rice in a thick ring on empty side of platter.
• Sprinkle seasoning ingredients over khichiya and drizzle ghee or butter.
• Pour thick veggies into a ring of rice.
• Garnish if desired with salad leaves, celery sticks or avocado slices.