Again looking for a brown rice with mexican curry (no onion no garlic) recipe that is unique? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious brown rice with mexican curry (no onion no garlic) should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of brown rice with mexican curry (no onion no garlic), first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare brown rice with mexican curry (no onion no garlic) which is delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings required for make

1. Take 1 bowl boiled brown rice
2. Prepare 7-8 boiled broccoli florets
3. Prepare 1/2 piece zucchini cut in strips
4. Prepare 3 spoon boiled sweet corn
5. Prepare 3 spoon chopped french beans
6. Use 3 spoon peas
7. Prepare 1/2 Avocado diced
8. Take 1/2 green bell pepper chopped
9. Take 1 spoon ginger and green chilli paste
10. Take 4 medium size tomato
11. Prepare 7-8 paneer small size cubes
12. Prepare to taste Salt
13. Prepare 5 spoon olive oil
14. Prepare 2 spoon sour curd or 1 spoon lemon juice
15. Prepare 1/2 spoon cornflour dissolved in cold water
16. Prepare 1/2 tsp oregano
17. Prepare 1/2 tsp dry basil powder
18. Prepare 2 pinch rosemary dry/ fresh
19. Prepare 1/2 tsp thyme
20. Prepare 1 spoon chilli powder
21. Prepare 2 spoon chopped parsley
22. Prepare 1/2 spoon black pepper powder (optional)

Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate golden brown. Remove the excess oil using a spoon. Pour the tomatoes, garlic, and onion into a food processor, process until smooth.

Step by step to cook Brown rice with Mexican curry (no onion no garlic):

1. Boil brown rice of your choice brand by adding salt..then drain it..
2. Boil broccoli florets, zucchini, sweet corn, peas, french beans in water by adding salt for 5 minutes then drain it..
3. Make Puree of 4 tomato..
4. Take a heavy bottom pan..switch on flame..put olive oil…
5. Then in oilve oil add paneer cubes, chopped bell peppers saute for 1 minute then add sliced avocados..saute till semi cooked..
6. Then add red chilli powder..back to back tomato puree and ginger chilli paste..cook for 2 minutes…
7. Then add sour curd or lemon juice..and all herbs..oregano, basil powder, thyme powder, rosemary.. and salt cook for minute..
8. Then add all the boiled veggies..and mix it well..
9. Lastely add corn flour dissolved in water..cook for other minute..let the gravy thicken..mexican curry ready..
10. Put black pepper powder and 1/2 spoon olive oil in boiled brown rice and mix it..then in a bowl layer brown rice then Mexican curry then brown rice then mexican curry alternately..
11. Lastely microwave the brown rice Mexican curry bowl for 2 minutes or those who do not have microwave can steam the bowl for 3 minutes. Garnish it with chopped parsley….serve it hot…
12. Tips: you can add onion and garlic while saute process…you can add boiled baby corn too..
13. Done and ready to serve!

Add the tomato mixture to the rice and stir over medium-high heat. Pressure cook until the rajma turns soft on touch and holds shape. Heat oil in a heavy bottomed vessel. Once the oil turns hot, add cumin seeds and allow to turn brown. Add asafoetida and green chili ginger paste.

relatives or to be creations for you who want to do culinary business. Good luck!