Recipe:

• Yield: 2-4 people
• Prep Time: about 10 mins
• Cook Time: 15-18 mins
• Total Time: about 25-30 mins to an 1 hr
• Course: Main
• Cuisine: Nepalese/Indian
• Author: Myself

Cooking Utensil

• Non-Stick Frying pan

1. Ingredients :

• 2 Cups of cooked Rice (Basmati, if possible)
• 4 medium size Celery sticks (chopped)
• 1/2 cup shredded Carrots
• 1/2 cup sweet Peas
• 1 cup Tofu (cubed)
• 1/2 cup Roasted Peanuts
• 1 Tbsp each of Paparika powder and Corriander powder
• 1/4 cup Raisins
• 2 Tbsp Ketchup
• 2 Tsp Soy sauce
• Salt to taste
• 2 Tbsp Pesto sauce
• 1/2 cup heavy Milk
• 1 Tbsp Parmesan cheese
• Butter (unsalted)

Steps:

• In the hot pan add some butter, cook the cubed Tofu for 5 mins and add soysauce and cook for another 2 mins. Finally, add Ketchup and toss it well, and remove it from the pan in a plate
• Next, add 1 Tbsp of butter in the pan, add Celery, Carrots, and Peas cook for 2 mins on high heat until they don't have crunchy texture. Add the raisins and some salt, mix well
• In the same pan, add cooked Basmati rice, pesto sauce, Roasted Peanuts, Tofu, Paparika powder, Coriander powder and finally some heavy milk; cook it for another 3 mins on a low heat until all the indgredients are mixed well
• Finally, generously add Parmesan cheese on it, and let it rest for 1-2 mins
• Serve!

Happy Cooking! And please let me know if you have any questions or comments.