Wednesday, May 26, 2010

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:

capsicum rice

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

 capsicum rice

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.
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  • 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.
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  • Gently mix the rice to it.

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

 

capsicum rice

Monday, May 17, 2010

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.

masala vadai

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)

vadai

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.

 

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

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  • 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.

MASALA VADAI

Tuesday, May 11, 2010

CARROT HALWA RECIPE | GAJAR KA HALWA RECIPE

  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 of Carrot Halwa.  What we need is:
UPDATE: SCROLL DOWN TO SEE THE ALTERNATE EASY METHOD OF MAKING CARROT HALWA
PREPARATION TIME: 10 MINUTES  COOKING TIME: 30 MINUTES . MAKES:1 AND 1/2 CUP HALWA

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

Carrot halwa- 2
  • 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.
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  • 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.
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  • 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.
If you are making in large quantity or lazy in grating carrots you can follow this method:
  • Peel the skin of the carrots and wash them . Chop them roughly into pieces.
  • Pulse this in a mixer.Add milk to this and pressure cook this for 2 whistles.
  • Once done, add the cooked mixture to a pan and ad condensed milk. Boil till the rest of the milk gets absorbed. This will take 10 minutes approximately.
  • carrot halwa carrot halwa
  • Serve hot .
  • I served with vanilla ice cream, since we all love this combo a lot.
Carrot halwa-3
  • 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.
  

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