Spicy red rice and grilled veggie wraps

Ingredients:-

For the corn rotis:-

  1. All purpose flour – 1 cup
  2. Corn meal ( I used Nirapara corn puttu podi) – 1/2 cup
  3. Salt – 3/4 tsp.
  4. Oil – 2 tbsps.
  5. Lukewarm water – as needed

For the Red rice:-

  1. Basmathi Rice – 1/2 cup
  2. Cilantro – 1/4 cup
  3. Olive oil – 1/2 tbsp. + 1.5 tbsps; divided
  4. Boiling water – 1 cup
  5. Salt – to taste
  6. Tomato – 1 big
  7. Fresh red chili – 2-3 numbers
  8. Red capsicum – 1/2 of a medium
  9. Garlic – 3 big cloves; minced
  10. Onion – 2 numbers; medium; finely chopped
  11. Paprika powder – 1/4 tsp.
  12. Cumin powder – 1/4 tsp.

For the  grilled vegetables:-

  1. Olive oil – 1 tbsp.
  2. Carrot – 1 big, cut into diamonds
  3. Green capsicum – 1/2 a medium
  4. Onion –1 medium; cut into bite size squares
  5. Broccoli florets – 1 cup
  6. Red chilli flakes – 1/2 tsp.
  7. salt to taste
  8. Fresh basil – 1 tbsp
  9. Dried oregano – 1/2 tsp.
  10. Red chilly sauce – 1 tbsp.

Method:-

For the corn rotis:-

  1. Mix together the corn meal, plain flour, oil, salt & lukewarm water to make a soft dough.
  2. Keep covered with a damp cloth for 15 minutes.
  3. Divide the dough into 6 equal portions. Shape each portion into a ball & make rotis as usual.
  4. Keep the cooked rotis warm by wrapping them with foil.

For the red rice

  1. Wash the rice several times under running water & soak it in water for 30 minutes.
  2. Drain the water completely from the rice. Heat olive oil  in a pan & add the chopped cilantro and the rice. Fry till it turns opaque. Pour 1 cup of boiling water & add 1/2 tsp of salt. Cover cook on low heat for 10 minutes. Keep the rice undisturbed for 10 minutes more.
  3. Grill the tomato, capsicum and red chilli on fire directly and cook till charred spots appear all over. Grind the grilled tomato, capsicum and red chilly to a smooth paste and keep aside.
  4. Heat 1.5 tbsps. of olive oil in a pan & add the minced garlic. Stir in the onions & cook till golden brown in colour. Add the paprika powder and cook for a minute on low heat.
  5. Add the ground tomato-chilli paste and salt. Cook till oil starts to separate. Add the cooked rice, cumin powder and toss. Check for salt & add more if needed.

For the grilled veggies:-

  1. Mix together the olive oil and the veggies.
  2. Heat a grill pan. Grill the veggies on high heat till charred spots appear. Season with salt, chilli flakes, oregano and basil. Remove from the pan. Add 1 tbsp. of chilli sauce & mix.

Assembling the wraps:-

  1. Take a cooked corn roti and spread the spicy red rice all over it. Spread the grilled veggies in a row.
  2. Roll the roti tightly. Drizzle few drops of Tabasco sauce if needed.
  3. Serve immediately.

Source:- Sanjeev Kapoor

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