Corn and Vegetable Ring with Coconut Curry,Recipe link : http://tarladalal.com/Corn-and-Vegetable-Ring-with-Coconut-Curry-1558rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Corn and Vegetable Ring with Coconut CurryCorn and vegetable ring with coconut curry is an elaborate dish fit for a party. It involves making the corn and vegetable ring with mixed veggies, rice and corn; preparing the coconut curry; and then assembling both neatly to ensure an alluring visual appeal. It will take time, but definitely worth the effort as your guest are sure to be delighted.Preparation Time: 15 minutesCooking Time: 25 minutesBaking time: 15 minutes.Baking temperature: 180o C (360oF).Makes 4 servingsIngredientsFor The Corn and Vegetable Mixture1/2 cup cooked rice (chawal)3/4 cup boiled , peeled and mashed potatoes3/4 cup chopped and boiled mixed vegetables (french beans , I253 and green peas)3/4 cup coarsely crushed sweet corn kernels (makai ke dane)salt to taste3 tbsp oil1 1/2 tsp mustard seeds ( rai / sarson)2 tsp sesame seeds (til)1/4 tsp asafoetida (hing)2 tbsp chopped cashewnuts (kaju)To Be Ground Into A Smooth Green Paste (using A Little Water)5 tbsp roughly chopped coriander (dhania)3 green chillies , roughly chopped2 tbsp freshly grated coconut25 ginger (adrak)salt to taste1/2 tsp sugar1 tsp lemon juiceFor The Coconut Sauce1 tbsp ghee1 tsp cumin seeds (jeera)3 green chillies , cut into halves lengthwise5 to 6 curry leaves (kadi patta)3/4 cup coconut milk1/2 tbsp cornflour dissolved in 3 tbspsalt to taste1 tsp lemon juicea pinch of sugar1 tbsp finely chopped coriander (dhania)Other Ingredientsa few tomato slicesa few capsicum slicesMethodFor the corn and vegetable ring1. Combine the rice, potatoes, mixed vegetables, sweet corn, salt and prepared paste in a bowl, mix well and keep aside.2. Heat the oil in a small non-stick pan and add the mustard seeds.3. When the seeds crackle, add the sesame seeds and allow them to crackle.4. Add the asafoetida, cashewnuts and sauté on a medium flame for 1 to 2 minutes.5. Add half the tempering to the corn and vegetable mixture and mix well. Keep the remaining tempering aside.For the coconut sauce1. Heat the ghee in a broad non-stick pan and add the cumin seeds.2. When the seeds crackle, add the green chillies, curry leaves and sauté on a medium flame for a few seconds.3. Add the coconut milk, prepared cornflour-water mixture and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.4. Add the lemon juice and sugar, mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally.5. Add the coriander and mix well. Keep aside.How to proceed1. Pour the other half tempering into a 7? greased ring mould and spread it evenly. Place a few tomatoes and capsicum slices evenly over it.2. Put the corn and vegetable mixture evenly over it and press it well.3. Cover and cook in a pre-heated oven at 180o c (360of) for 10 minutes.4. When ready, remove from the oven, invert the ring over a plate and tap sharply to unmould the corn and vegetable ring.5. Pour the coconut sauce in the centre and serve immediately.