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CAPSICUM RICE

IMG_1774INGREDIENTS

Basmati rice – 1cup cooked with 1 1/2 cup of water

Sliced onions – 2

Sliced red capsicum – 1/2 cup

Sliced green capsicum – 1/2 cup

Oil – 1tbsp

Ghee – 1tbsp

Bay leaves – 1

Shajeera  – 1/8 tsp

Cloves – 4

Cardamon – 2

Cinnamon – 2

Red chilli powder – 1/4 tsp

Everest kitchen king masala – 1tsp

Salt – 1tsp

Ginger garlic paste – 1tsp

METHOD

  1. Cook rice with 1 1/2 cups of water in such a way that the grains are separated. Cool it. keep it aside.
  2. Heat oil and ghee in a pan. Fry shahjeera, cloves, cinnamon, cardamon and bay leaves for half a minute.
  3. Add finely sliced onions and saute till it turns transparent.
  4. Now add the sliced green capsicum, red capsicum and ginger garlic paste.
  5. Saute on high flame till the capsicums are slightly cooked and raw smell goes off.
  6. Do not over cook as the capsicums should be crispy and not soggy. Add Everest kitchen king masala, red chilli powder and mix well.
  7.  Now add cooked rice to the capsicum masala, mix well and serve hot.

SUGGESTIONS

Don’t over cook the capsicums, let the capsicums retain their crunchy texture.

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SPICY BUTTER MILK

IMG_1807INGREDIENTS 

Curd – 1/2 cup

Water – 3/4 cup

Finely chopped onions – 1/2 tbsp

Finely chopped green chillies – 1/2 tsp

Sugar – 1 tsp

Curry leaves – 2 or 3

Lemon juice – 1tsp

Chopped coriander leaves – 1tsp

Cumin powder – 1/8 tsp

Chopped ginger – 1/2 tsp

Salt to taste

FOR GARNISHING

Cumin powder

Curry leaves

Lemon pieces

METHOD

  1. In a blender, add 1/2 cup of curd and all the other ingredients except water. Blend it very well.
  2. Now add chilled water and blend again.
  3. Pour  into a glass and sprinkle cumin powder. Garnish with curry leaves and lemon pieces.

SUGGESTIONS

Spice level can be adjusted according to your taste.

You can also use a grinder.

 

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