Divide it into 3 equal parts, for the first preparation add curd, milk, chopped ginger, green chillies, salt to the rice and mix well mashing it simultaneously, temper with dry red chilly, mustard seeds, curry leaves and garnish with grated carrots. Chill in a refrigerator. Has to be molded cold.
For the second preparation, heat oil, add chopped onions, tomatoes, mustard, curry leaves, dry red chilly, rice, salt and toss everything till it gets mixed well. Has to be molded hot.
For the third rice preparation, heat oil, add mustard, dry red chilies, curry leaves, salt, saffron soaked in milk and mix everything well in a pan stir frying simultaneously. Add lemon juice, peanuts and finish with chopped coriander. Has to be molded hot.
Fill the 3 types of rice preparations into a mould and demould the same onto a oiled banana leaf.
Garnish with a tempering mix made of curry leaves, dry red chily, mustard seeds and fresh chopped coriander.
Chefs tip: Apply butter to the mould before filling in the rice to the rice doesn't stick to the mould and demolding becomes easier.
Recipe Courtsy: Chef Jerson Fernandes, Corporate Chef, Berggruen Hotels
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.