The Star Ingredients

• Cottage Cheese – 400 grams – cut in to chunky rectangles
• Bell Pepper (Green) – 1 large – cored and cubed
• Pineapple – 1 small – cubed in to chunky pieces
• Button Mushrooms – a few – washed thoroughly and halved (depending on the size)
• Onion – 1 large – peeled and cubed

For the marinade (Do taste the marinade to adjust the spices as your taste buds dictate)

• Apple Cider Vinegar – 10 to12 tbsp
• Texan Barbecue Sauce – 3 to 4 tbsp – or to taste
• Tobasco Sauce – 1 tbsp – to taste
• Dark Soy Sauce – 1 tbsp
• Dates Syrup – 1 tbsp
• Fennel Seeds – 1 tsp
• Dry Mango Powder – 1 tsp
• Dry Ginger Powder- 1/2 tsp
• Red Chilli Powder – 2 tsp
• Salt – to taste
• Pepper Powder – 1/2 tsp
• Ginger & Garlic Paste – 1 tbsp each
• Coriander – a few sprigs – finely chopped
• Mint – few leaves – finely chopped
• Lemon Juice – 1 tbsp
• Dried Rosemary,Chives,Oregano, Basil – 1/2 tsp of each- to taste

For the Sauce (Arrabbiata)

• Tomato – 4 small sized – chopped
• Tomato Ketchup – a liberal squeeze or two (I used Kissan)
• Garlic – 4 pods – chopped
• Dried Basil Leaves – 1 tbsp (you can use fresh leaves if available)
• Salt – to taste
• Pepper – to taste
• Olive Oil
• Water – a cup

For the Buttered Rice

• Cooked Rice – 1 cup
• Salted Butter- 1 1/2 tbsp