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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.