Ingredients

Let’s Cook!

• 1
  Boil brown rice of your choice brand by adding salt..then drain it..
  
• 2
  Boil broccoli florets, zucchini, sweet corn, peas, french beans in water by adding salt for 5 minutes then drain it..
  
• 3
  Make Puree of 4 tomato..
  
• 4
  Take a heavy bottom pan..switch on flame..put olive oil...
  
• 5
  Then in oilve oil add paneer cubes, chopped bell peppers saute for 1 minute then add sliced avocados..saute till semi cooked..
  
• 6
  Then add red chilli powder..back to back tomato puree and ginger chilli paste..cook for 2 minutes...
  
• 7
  Then add sour curd or lemon juice..and all herbs..oregano, basil powder, thyme powder, rosemary.. and salt cook for minute..
  
• 8
  Then add all the boiled veggies..and mix it well..
  
• 9
  Lastely add corn flour dissolved in water..cook for other minute..let the gravy thicken..mexican curry ready..
  
• 10
  Put black pepper powder and 1/2 spoon olive oil in boiled brown rice and mix it..then in a bowl layer brown rice then Mexican curry then brown rice then mexican curry alternately..
  
• 11
  Lastely microwave the brown rice Mexican curry bowl for 2 minutes or those who do not have microwave can steam the bowl for 3 minutes. Garnish it with chopped parsley....serve it hot...
  
• 12
  Tips: you can add onion and garlic while saute process...you can add boiled baby corn too..