Capsicum(colour full) Rice

Capsicum is one of my all time fav. veg. I regularly use capsicum in almost all my cooking. This time i want to try with Capsicum rice,,with different coloured bell peppers..the result is here...




Ingredients:
Cooked Basmati rice 2cup
Different coloured Capsicum(Bell Pepper)(I have used 3 coloured capsicum 1/2 each)
Red Onion 1(big)
1/4 Cup boiled peas (or frozen peas)
2 TBSP of cooking oil
1/2tsp of Ghee(to mix with cooked rice)
Dry Red Chilly Flacks 1tsp(or as per spice)
1tsp of cumin seed
Black pepper powder 1/4 tsp
Fresh Coriander chopped 1tsp(for garnishing..optional)
1 tsp Lemon juice
Salt to taste

How to Prepare The Rice:
Transfer the cooked rice to flat plate, add the ghee and pepper powder, mix gently with the flat end of a ladle,without breaking any lumps during the process.

Chop the capsicum and onion..as you want or like below...




Heat oil in a wok, fry the cumin,Add chopped capsicum,saute for 2min then add red onion,saute till it is tender.The onions would have acquired a golden brown colour and brown spot would have come on capsicum, just cooked by now,then add boiled or frozen peas and saute for a min then add lemon juice,salt and Chilly Flack,mix well again and turn off the flame.Transfer this into the cooked rice plate.



Gently blend the ingredients well with the rice with a ladle or using fingers until the grains are coated properly.

The Colour full Capsicum rice is ready to serve.



Garnish with Chopped coriander Before serving(If required,I have not used)..






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Methi Pulka(Indian Bread with Fenugreek leaves)

When I was reading one of the blog, I saw pulka with some curry.So I decided to prepare Methi pulka,because I always use to prepare methi tepla and wanted to prepare something new.I tried a lot,but the layer was not coming on the pulka properly...Finally I used below method and I found some layers on my pulka...You also can tell me if you know any other method.



Ingredients:
Whole wheat Flour 3 cups
All purpose flour 1/2 cup
Fresh methi Leaves (Fenugreek )1 Small bunch(Finely chopped)
Coriander powder 1 tsp
Cumin 1/2 tsp
Sesame 2tsp
Turmeric powder 13/4 tsp
Garam Masala Powder 1tsp
Salt as per taste
Oil 1/2 cup(divide and use)
Water to prepare dough and cook methi.

How to Prepare
Heat 2-3 tsp of oil in a pan and add sesame and cumin after 30 seconds add turmeric saute then add methi leaves again saute for a min and then add 1cup water and let it cook for 2-3mins in medium flame then add coriander powder,garam masala powder and also add salt,saute for 2 mins more,then turn of the heat.



transfer this in to a mixing bowl by adding 1 cup of water stir properly.Now add wheat flour and knead to make soft dough.Keep this covered for 5-10 mins then make 5-6 big big balls of equal portion.


Take a ball dust it and roll it out like normal parata.Now apply 1tsp of oil around the surface of parata and sprinkle 1 1/2 tsp of all propose flour on the above that.
Now divide the parata in to equal parts(around 6-7 parts)


and roll the each parts like ribbon rolling.


Make 2 rolls in each parata.



Now roll this in the rolling pin gently by using dry flour(wheat flour). Heat the tava



and transfer it on a hot tawa ,apply oil both side and cook til the light brown spots appear on both side.



The yummy Methi Pulka is ready to eat.This can be served with lime pickle and curd.




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Akki Kare(Rice with cucumber savory)

Tulasi Pooja is coming...I thought of doing some savory this time...Anyways sweet will be prepared on the day of pooja..So here is my rice savory recipe..which is purely learned by mom and preparing it for the for the first time..I hope all will like it...My family liked it very much.



Ingredients:
Rice 2 cup
White cucumber 1 grated
salt 1/2tsp
Oil for deep frying
water




Soak the rice in water 1-2hours. Drains out the water from the rice and transfer to a blender.half blend it,now skins of the cucumber and also remove the seeds and make small small pieces add in the blender.Blend them together and make smooth batter(cucumber itself is having more water so add water only if needed),pour the batter in to a heavy bottom pan,add salt,stir and keep it on the gas stove.

Turn on the heat(medium flame),keep on stir the batter nicely until this become like dough(it will absorb the water contents and will become dry)then turn of the heat and let it become cool.

Once it is cool ,apply oil(cooking oil or coconut oil)on your palm and knead it to make soft dough.




Make big big balls and fill in the savoury press(use the same chakkuli press and use the plate shown below).



Heat oil in frying pan.Either you can press the dough directly in to the oil(once the oil id hot) or press it in a plate and then transfer carefully in to the frying pan(in to hot oil).But while doing like this you should be very very care full,otherwise you will end with burning your hands. So be care full whichever method you use.




Then cook it both the side till it turns to light brown(it will take some 5-10 to cook properly).once done, take out from oil and keep on kitchen tissue.....







Once the oil has been absorbed, break them and serve with a cup of tea...



once it is cool store in air tight container.Can be kept more then a month...



I am sending this recipe to.. Tasty Bites
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Red Radish Stir Fry(Side Dish)

This is one vegetable i love to purchase..because of its colour....I love the colour of this radish,,,,but unfortunately what ever you prepare from this the colour will not remain...But the taste is very nice...So here I am trying something new today...



INGREDIENTS:
Red Radish 10-15
Onion 1 (sliced)
Coconut oil/cooking oil 2tsp
Urad lentil 1/2 tsp
Mustered 1/2 tsp
turmeric 1/2 tsp
curry leaves 6
Dry red chilly flack 1tsp
Fresh grated coconut 1/2 cup
Salt to taste & sugar 1/2 tsp
lemon juice 1 tsp
water 1cup


Preparation:
Wash and chop the Radish.


Heat the oil add urad lentil once it is golden brown add mustered, turmeric,curry leaves saute for 2mins now add onion and fry till it turns light brown.Add chopped radish, give a good stir and cover with lid.Cook till the radish is tender.
Saute in between to avoid burn. Once the radish is almost cooked add salt,sugar and lemon juice mix well, after 5mins turn of the heat.

The Red radish stir fry is ready to serve. Can garnish with coconut while serving.


This dish can be served with rice, or any kind of rooti's and chapati.



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Instent Rava (Semolina)Dosa

This is one of a easy and lazy dose...but tastes very nice.When you don't have mood and time to prepare,then surely try this dosa..




Ingredients:(to make 4-5 dosa)
Rava(semolina) 1 cup Carrot grated 1/2 cup
Green chilly 1 finely chopped
Salt to taste
water to make batter and for other purpose




Preparation:

Soak the rava(semolina) in a 1/2 cup water for 5-10 mins.Then blend it (add water only if required) make smooth paste. Now add this batter to a bowl along with other ingredients(except water and oil)mix well and batter should be like normal dosa batter.

Heat the tava and take a ladle full of batter and make dosa by gently spreading it in a round shape(prepare as like normal dosa),cover with lid.



Once the bottom is cooked(it will turn to light brown colour)then sprinkle 1/2 tsp of oil and turn on the other side after a min take the dosa and put in to a serving plate....

Serve hot with any kind of chutney..or I like to have the dosa with Chutney powder and coconut oil....

My Blog's 1st Birthday.....

Yes,,,,,It's been a year passed,,,,so fast.....last year November (6th 2009)I started writing this blog....It was a very nice journey of one year.lots of Sweet memories..I was very very new to this world when I stared the blog...Now I know so many things and many people know my blog...




I have grown up more in this journey..but lots to learn more......In this great occasion I would like to thank many people..



First of all to my Sweet Husband.. who has always given his full support to me and given many suggestions.In fact the name of my blog itself is suggested by him...I am very happy for his support ..

Then To My Mom, Mom-in-law granny and other people without whom I couldn't even start the blog,in fact I learned cooking from these people who made me a good cook. Even now when ever I forget something, I call them up and ask them for the correct recipe...

And then to my sisters because of them I started this blog...When I saw their blogs I also felt like having my own food blog..So then I started writing the blog.


Finally to all my blog followers, readers and viewers who have read my blog and given me lots of good comments ,which gives me more and more inspiration. So do keep reading it and commenting on my food......

Do you think its too long list,,I but really felt that i should thank them all so I did....

Thank you very much to all and I hope to get the same kind of support from everyone...





With Regards,

Cucumber & Rice Roti(Jagguri)

This is actually a traditional roti of our community which is rolled on top of the banana leaf.This gives you a different flavour. We call this roti as 'JAGGURI'.
My Granny always use to prepare this roti when ever we visit there. So this is one of my Granny's recipe......




Ingredients:(to make around 8-10 roti)
White cucumber 1 grated
Rice 2 cup
salt 1/2tsp
water




Preparation:
Soak the rice in water over night. Drains out the water from the rice and transfer to a blender.Skins of the cucumber and also remove the seeds and make small small pieces add in the blender. Blend them together and make smooth batter(cucumber itself is having more water so add water if needed),pour the batter in to a heavy bottom pan,add salt,stir and keep it on the gas stove.



Turn on the heat(medium flame),keep on stir the batter nicely until this become like dough(it will absorb the water contents and will be dry)then turn of the heat and let it become cool.


Now Apply oil(cooking oil or coconut oil)on your palm and knead it to make soft dough.Make equal portion of balls (lemon size)



and apply a bit of oil on both the side of the ball (to avoid sicking)and gently roll it on, make a small hole on the middle.



Now transfer this on hot tava(Which is used to make pan cake) put a drop of coconut oil on the hole and cook both the side properly(until light brown spot comes).



Serve hot roti with Green Chutney or curry.....




Note:
Use the while cucumber which is having more water content.
If the cucumber is tender then no need of removing the seeds.
Use the white rice or dosa rice,but not basumati rice.



I am sending this recipe to Akhila's

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