Stuffed Rice Roulade with Kadhi

Ingredients:

For Khadvi:

1. Gram Flour - 100 g

2. Yogurt - 3tsp

3. Water, according to consistency

4. Red Chilli Powder - 1/2 tsp

5. Coriander Powder - 1/2 tsp

6. Salt - 1/2 tsp

For first Tadka (tempering):

1. Green Chillies - 1

2. Ginger (grated) - 1 tsp

3. Garlic (minced) - 1 tsp

4. Fenugreek Seeds - few

5. Onion (chopped) - 1/2

6. Oil - 1 tbsp

7. Turmeric - 3/4 tsp

8. Salt to taste

9. Cumin Powder - 1/4 tsp

For second tadka (tempering):

1. Dried Red Chillies - 2

2. Oil - 1 tbsp

3. Curry Leaves - few

4. Asafetida - pinch

For Fritters:

1. Onion - 1

2. Spinach (shredded) - 3/4 leaves

3. Yogurt - 1 tbsp

4. Gram Flour - 3 tsp

5. Carrom Seeds - 1/4 tsp

6. Red Chilli Powder - 1/4 tsp

7. Chaat Masala - 1/4 tsp

8. Salt to taste

9. Garlic - 1/4 tsp

10. Oil - few drops

11. Oil for frying

For Caviar:

1. Beetroot Juice - 3 tsp

2. Agar-agar Powder - 1/4 tsp

3. Oil (chilled in a freezer) - 1/2 cup

For Rice:

1. Boiled Rice - 1 1/2 cup

Method of Preparation:

For Caviar:

1. Slightly warm beetroot juice and mix agar-agar into it.

2. Inject this into the syringe and make caviars in chilled oil.

For Fritters:

1. In a bowl add onion, spinach.

2. Mix yoghurt and other spices.

3. Now add gram flour and add water according to the texture of the mixture.

4. Mix all ingredients properly and make a semi thick batter.

5. Heat oil and fry fritters until crisp.

For Kadhi:

1. In a bowl add gram flour and the spices which mentioned above.

2. Mix it properly

3. Now add yoghurt and again mix it properly.

4. Now add water and mix it properly with whisk ensuring no lumps.

5. Quantity of water should be more.

6. The final texture is a very thin batter.

7. Heat oil in the wok…and add fenugreek seeds.

8. Now add ginger, garlic, green chillies.

9. Saute it for some time.

10. Add turmeric powder..cook it properly and other spices also.

11. Now pour kadhi batter in the wok.

12. Stir it until the first boil and let it cook for 30-40 minutes on simmer flame.

13. Stir it after every 10 minutes.

14. You can adjust the quantity of water according to the consistency.

15. Add salt and mix it well and check the seasonings…now add fritters which prepared earlier.

16. Take oil in another pan…put red chilli, asafetidia, and curry leaves to splutter.

17. Add this tadka over kadhi.

For Assembling:

1. Boil the rice in vinegar and salt.

2. Flavour the rice with cumin and salt properly

3. On a clean wrap spread the rice properly

4. The fritters which we add inside kadhi remove them and stuff it in rice roll.

5. Roll it properly and tightly like a thick roll.

6. Wrap it in aluminium foil and set aside.

For Garnish:

1. Thin strips of radish, carrot.

2. Microgreens and some edible flowers.

For Final Plating:

Sieve the kadhi for a smooth consistency.

Put it in base and rice roll in Center.

Cover the rice roll with turmeric infused radish and carrot strips.

Garnish it with beetroot caviar, carrot rollups, microgreens and edible flowers.

Advice or Comment:

This dish is basically the modern interpretation of Classic Indian Dish “Kadhi Chawal”.