Chef Sanjeev Kapoor Jamming With Rocky Dawuni | Sanjeev Kapoor Khazana

Grammy award winning musician Rocky Dawuni and Sanjeev Kapoor cook up a scrumptious Peanut soup with rice balls.

PEANUT SOUP WITH RICE BALLS

Ingredients

1 cup roasted peanuts
1½ cups Jasmine rice
4 cups vegetable stock
Salt to taste
½ cup coconut milk
1 cup fresh tomato puree
1 medium tomato, finely chopped
1 small onion, finely chopped
1 inch ginger, finely chopped
2 teaspoons chopped garlic
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
Crushed black peppercorns to taste
1 medium carrot, finely chopped
¼ medium cabbage, finely chopped
8-10 basil leaves
100 grams cottage cheese (paneer), cut into 2x1½ inch thin slices and pan-seared

Method

1. Grind the peanuts till they release oil and turn into a smooth paste.
2. Take ground peanut paste in a non-stick pan. Add 3 cups vegetable stock and mix well. Place the pan on heat and cook on medium heat till the mixture boils. Reduce heat and cook till oil separates.
3. Heat rice in another non-stick pan. Add salt, coconut milk and 2 cups water, mix and cook till rice is overdone.
4. Add remaining vegetable stock, mix and cook for 2-3 minutes. Add tomato puree and mix. Add tomato, mix and cook for 1 minute.
5. Add onion, ginger and garlic and mix. Add chilli powder and turmeric powder and mix. Add coriander powder and crushed peppercorns and mix well.
6. Add carrot and cabbage, mix and cook for 3-4 minutes. Add basil leaves, mix and cook for 1 minute.
7. Cut grilled cottage cheese into 4 pieces, add to pan, mix and cook for 1 minute. Add salt, mix and cook for 1-2 minutes.
8. Grease your palms with some oil. Divide the rice into 4 equal portions and shape into balls.
9. Place one rice ball in the center of individual serving bowls and pour the peanut soup on the sides and serve hot.

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