I was cooking for guests last night and had planned a spinach and cheese pie, but there was no spinach to be found. So at the last minute, with cottage cheese in hand, I had to make up something else. It turned out so good I want to share it with you. D usually makes our cottage cheese fresh, but this time we used store bought.
Savoury Rice Baked with Cottage Cheese
1 cup of basmati rice
2-3 cups of grated or finely chopped vegies
500g Cottage Cheese (soft paneer)
Preheat the oven to 200'C. Cook the rice as you usually do. meanwhile saute the cummin seeds in ghee till they release their aroma. Add vegies and cook till just tender and then stir in the cooked rice. Add salt and pepper to taste, and put into a greased baking dish. Spread the cheese on top and bake for 20 mins or so till it's a little bit crusty on top. Leave to cool for five or ten minutes before serving. Serves four for a light meal.
Vata vegies include onions, carrots, pumpkin and zucchini
Pitta can choose from pumpkin, zucchini, peas and green beans
Kapha is best with peas, corn, green beans, onions and carrot and add a bit extra pepper