mexican rice for the moong 5 tablespoons sprouted moong or sprouted math beans 1 chopped onion 1 chopped tomato 1/2 teaspoon chopped green chilli 2 teaspoons oil 1 teaspoon chopped coriander salt to taste for the cutlets 50 grams paneer 1/2 teacup grated cabbage 1/2 teacup chopped onion 2 chopped green chillies 1 tablespoon chopped coriander 1 teaspoon oil salt to taste other ingredients 1 teacup boiled cauliflower pieces 1 teacup boiled carrot slices 1 capsicum stuffed with corn filling 1 baked stuffed tomato
************************************************************** Heat the oil and fry the onion for 1 minute. Add the tomato and green chilli and fry again for 1/2 minute. Add the moong and sprinkle a little water over the moong. Add salt and cover and cook for 3 to 4 minutes i.E. Till partly cooked. Grate the paneer.Add the cabbage, onion, green chillies, coriander and salt and shape into 2 cutlets. Cook on both sides on a tawa (griddle) which is brushed with very little oil. When you want to serve, heat a sizzler plate in an oven for at least 10 minutes. Arrangethe cauliflower, carrot, stuffed capsicum, stuffed tomato, moong and cutlets on the plate. Heat the tray for 1/2 minute and sprinkle the tomato ketchup mixed with a little water over this to get the sizzling effect.