CAPSICUM RICE- EASY TO MAKE RICE VARIETY

This rice is very simple to make and i often make it for lunch box.Do try this and i am sure u will enjoy this a lot.

This time i really made it in a hurry ,so i couldn’t take stepwise pictures.

Pictures Updated:

INGREDIENTS:

 

CAPSICUM(MEDIUM SIZE)	1 NO.
ONION	1 NO
SAMBAR POWDER	1 TBLSP(Can be replaced with 1/2 tsp of chilli powder and 1/2 tsp of coriander powder)
BASMATHI RICE	1 CUP
GINGERGARIC PASTE	1/4 TSP
TURMERIC POWDER	A PINCH
SALT	AS NEEDED
CUMINSEEDS	1/4 TSP
EVEREST KITCHEN KING MASALA	ONE GENEROUS PINCH(CAN USE ANY GARAM MASALA)
OIL	1 TBLSP
CORIANDER LEAVES	A FEW

 

METHOD:

• Wash the rice and soak it in water for 15 mins.
• Cook the rice by adding 1 1/2 cups of water and half the salt.
• When it is done, spread it in a plate and allow it to cool completely.
• Heat a kadai and add the oil.
• Throw in the cumin seeds,when it splutters add ginger garlic paste.

• Throw in the  chopped onions.
• Fry till golden brown .
• Add the Sambar powder, turmeric powder and salt to it and saute for a few minutes. 
• Finally add the kitchen king masala and the chopped capsicums and mix well.
• After a minute, switch off the flame.
• Make sure the capsicum should not be overcooked.

• Gently mix the rice to it.

• Garnish with coriander leaves.
• Serve with onion raitha.

 

MASALA VADAI | PARRUPU VADAI RECIPE

Masala Vadai | Paruppu Vadai can be made as a starter when we have guests at home and can be made during teatime as a snack. My family loves this and especially my daughter is a big fan of masala vadai.

My mom makes this with only channa dal, but i learnt this  version from my relative. While making for festivals such as Avanni Avittam and Bogi just follow the same procedure, except, omit the onions.

INGREDIENTS:

CHANNA DAL	1 CUP
TOOR DAL	1/2 CUP
YELLOW MOONGDAL	1/4 CUP
RED CHILLIES	6-7 NOS.
ASFOETIDA	A GENEROUS PINCH
BIG ONIONS FINELY CHOPPED	1 NO.
CORIANDER LEAVES(CHOPPED)	2 TBLSP
MINT LEAVES(CHOPPED)	1 TSP(OPTIONAL)
SALT	AS NEEDED
CURRY LEAVES	FEW
SAUNF(FENNEL SEEDS)	1/4 TSP
GHEE	1/4 TSP(OPTIONAL)

METHOD:

• Soak all the dals together for 1-2 hours
• Grind it in the mixie  along with chilies, saunf ,salt,asafoetida and curry leaves adding very little water to it.
• Grind it little coarsely.

 

• Add the finely chopped onions, coriander leaves and mint leaves.
• Add the ghee to it.(adding this gives more crispiness to the vadai)

• Mix it well.
• Make it into bite sized patties and deep fry it oil
• Keep the oil in medium flame, or else it will not get cooked inside.
• Drain the excess oil in a kitchen towel.
• Serve it with tomato sauce.

CARROT HALWA

  Hi Friends, I am back after a month’s break. As we shifted our house it took some time for me to settle down in the new house.

So this time i wanted to make a sweet , since the entire family is a so happy as my brother-in-law got married last week.  Coming to the recipe what we need is:

INGREDIENTS:

CARROT GRATED	2 CUPS
FULL CREAM MILK	2 CUPS
SUGAR OR CONDENSED MILK	3 TBLSP
ELACHI	A PINCH(OPTIONAL)
CASHEW AND BADAM	FEW(FINELY CHOPPED)
GHEE(CLARIFIED BUTTER)	1/2 TSP

 

• Grate the carrots in a grater which has medium sized holes.
• In a kadai, add the grated carrots and milk
• Boil it in a medium flame stirring in between.

 

• Boil till the carrots are cooked and all the milk get absorbed.
• If you are using sugar, don’t add condensed milk
• Add sugar at this stage and stir well.

• Switch off the flame and golden fry the nuts in ghee.
• Add to the carrot halwa.
• If you are using condensed milk, add at the final stage and stir till the mixture gets thicken.
• Serve hot .
• I served with vanilla icecream, since we all love this combo a lot.

• For 2 cups of grated carrots, we will get 1 1/2 cups of halwa.
• You  can keep it in the fridge and can consume within 2 days from the day of preparation.