Ingredients:

• For Rice and vegetables:
• 1 – onion, chopped roughly
• 1/2 – yellow capsicum, chopped roughly
• 1/2 – red capsicum, chopped roughly
• 1 – small green capsicum, chopped roughly
• 1/2 cup – boiled sweet Corn kernels, drained
• 1/2 cup – Broccoli florets, broken roughly
• 1 – carrot, sliced thinly
• 1 – small green chilli, crushed
• 1 tsp – white Vinegar
• 1 tsp – sugar, powdered
• 1 tbsp – sesame seeds
• 1 tsp – Olive oil
• 1/2 cup – wild rice, washed and soaked for 30 minutes
• 1/2 cup – semi-brown or short-grain rice, washed and soaked for 30 minutes
• salt to taste
• For herb dip:
• 1/2 cup – thick hung Curd
• 2 tbsp – fresh Cream
• 1/2 tsp each – mustard and Cumin seeds
• 1 tsp – soft Brown sugar
• 1 head – chopped aniseed leaves and seeds, fresh
• 4 to 5 – fresh ajwain leaves, chopped
• 15 to 20 – fresh Basil leaves, chopped
• 1 – small Green chilli
• 1/2 tsp – Sugar
• 1/2 tsp – Olive oil
• 1 pinch – black salt
• salt to taste
• Other Ingredients:
• 1 tsp – Mint coriander chutney
• 1 tbsp – coriander leaves, chopped roughly
• 1 cup – nachos (or tortilla chips or 2 plain khakras)

Method:

1. For Herb Dip:
2. Put green chilli, salt, and sugar in a small electric mixer. Run till chilli is crushed.
3. Add all the other ingredients except for the cream and curd. Run mixer again till the leaves are finely crushed.
4. Add curd and cream and run mixer to make a smooth grainy dip. Chill till required.
5. For rice and vegetables:
6. Put 2 litres of water to boil. Add 1 tsp salt.
7. Add both the rice and stir gently.
8. Cover and simmer until both rice are cooked thoroughly. Drain and keep aside.
9. Put carrots in boiled water for 2 minutes and add broccoli.
10. Boil for a minute more and add all the capsicums and other vegetables.
11. Boil for another minute, drain, and keep aside.
12. Heat olive oil in a large pan and add chilli and onions.
13. Saute for a minute, add sesame seeds, and take off fire.
14. Add all the other ingredients, prepared vegetables, and half coriander.
15. Add rice and mix it with vegetables.
16. Heat and transfer to a warmed platter.
17. Place dip in a small crucible and arrange at one end of the platter.
18. Pile nachos near the dip to accompany each other.
19. Place a dollop of chutney over the vegetable rice.
20. Garnish with the remaining coriander.
21. Serve hot, with cold dip and crisp nachos.

Recipe courtesy of Saroj Kering