Here is another favourite post of mine from last year
Firstly I would love to thank my friend, Kim, for the amazing food photography.
The rice bake actually was really photogenic too. It was absolutely marvelous. It’s flavours, aroma, taste and etc etc- everything were just remarkable.
Kim and I had a rom-com movie marathon and the rice bake gave us an amazing company throughout. Of course we couldn’t eat the whole thing though..XD…
So here are some more lovely pics. I can’t believe its her first time and that too it was a very basic semi-pro cam.
Do try it and don’t forget to comment below.
1. Jeera sambha rice or basmati- 1 1/4 cups soaked in 3 cups of water for 30 minutes.
2. 10 slices of eggplant
3. Salt to taste
4. Oil- 1/4 cup+ 2 tbsp
5. Cumin powder- 1tsp
6. Paprika powder- 1 tsp
7. Pepper- 1 tsp
8. Parsley 1 tsp
9. Oregano- 2 tsp
10. One large onion- thinly diced
11. 3 medium sized tomatoes blended
12. Coriander powder- 1 tbsp
13. Chilli powder- 1 tsp
14. Soy sauce- 1 tbsp
15. Ketchup- 2 tbsp
16. Butter 2 tbsp
17. Maida- 2 tbsp
18. Milk – 1 1/2 cup + more
19. Grated cheese- 1 cup- mozzarella
1. Boil the rice with some salt and keep aside.
2. In a pan add 1/4 oil, salt to taste, cumin, paprika, pepper 1 tsp, parsley as and eggplant roast the eggplant on both sides fr nearly 15 mins until cooked. Keep aside.
3. In another pan add 2 tbsp oil and saute the onions until golden brown. Add the pureed tomatoes, soy sauce ketchup, salt, chilli powder, coriander powder. Stir until the raw smell of the tomatoes vanishes. Add 1 tsp oregano. Set aside.
4. In a sauce pan add the butter. When it melts add the flour and stir for a minute. Now add the milk. When it thickens switch off the stove. Adjust salt, pepper, and add oregano.
5. In an oven safe tray layer half the rice followed by the eggplant, onion masala, half the cheese, rest of the rice, white sauce and rest of the cheese. Bake for 15 min in a preheated oven at 200 degree Celsius.
Enjoy the rice bake.