Dip the tomatoes in a pan of hot boiling water for ten seconds. Peel of the skin. Chop the tomatoes into pieces.

Heat the oil in a pan and sauté tomatoes and garlic for 10miutes on low heat.add salt, pepper and butter. Blend the mixture to make a puree and keep aside.

For rice-Heat oil in a deep pan. Add cloves, bay leaf, 1stick of cinnamon, cardamoms, black elaichi,8-10black pepper corns and cumin seeds. Sauté for 1 minute. Add onion and sauté again for 1 minute.

Now add green chana, carrot chopped green peas, basmati rice and double the volume of water. Cook covered on low heat till the rice is soft.

How to serve-heat sizzler plate till red hot and drizzle some butter and spread cabbage leaves. Fill a small round cup with the rice and invert it in the centre of sizzler plate
and pour the half tomato coulis over rice.

Mix vegetables with the remaining sauce and cook for two minutes. Arrange besan gatta rolls and finger chips at the side of the hot plate.

Place subji filled tomato cups at the corner. Sprinkle coriander leaves. Wet the wooden plate with water and place the iron plate over wooden plate and pour some oil mixed water and butter immediately with sizzling voice and smoke.

Rice sizzler with tomato caulis#reststyle is ready to serve.