CAPSICUM RICE FOR JFI

This is my entry to Sharmi's JFI Event. The theme is Rice. This is for the month of September. Indira of Mahanandi started Jihva For Ingredients. Thanks Indira and Sharmi for hosting.
This rice dish is very easy to prepare with simple ingredients. Looks colorful and delicious. Here is my recipe:


Capsicum Rice:
Prep Time : 30 minutes (To soak the rice and for chopping all the ingredients)
Cooking time : 45 minutes
Serves : 4
Cuisine : Andhra

Ingredients:
2 cups basmati rice
3 tbsp oil or ghee
2 cloves
2 elachi
2" dalchini
2 bay leaves
1 tbsp cumin seeds
1 finely chopped big onion (cut it length wise)
4 green chillies (slit them length wise)
1 tbsp ginger garlic paste
few curry leaves
2 big capsicum (chop them length wise)
3 medium size ripe tomatoes (cut them length wise)
salt as per taste
3.5 cups water
1/2 cup finely chopped coriander leaves for garnish


Method:
1. Wash and soak the basmati rice for 30 minutes.

2. In the same time chop the onions, tomatoes, capsicum, green chillies and coriander leaves and keep aside.

3. Heat oil or ghee in thick bottom kadai, add cloves, elachi, dalchini and bay leaves, fry for few seconds on low heat.

4. Add cumin seeds, let them splutter, add green chillies, curry leaves and chopped onions, fry till transparent on low heat.

5. Add ginger garlic paste, fry till aroma comes out.

6. Add chopped capsicum and tomatoes, mix, covered, stirring, cook for 5 minutes on low heat.

7. Add soaked rice, water, salt and finely chopped coriander leaves, mix well, covered, stirring between, cook till rice done.


8. Serve with basic gravy, onions or Cucumber Raita.

Note: 1. For colorful preparation, use different colors of capsicum.

2. Use the green chillies according to your spicy level.

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GHUGUNI FOR RCI

This is my entry to Swapna's RCI - Orissa cuisine for the month of August. Thanks swapna for hosting a lovely event. Never tried and tasted oriya recipes. But after seeing this event, really interested to prepare a orissa recipe and also for participation. For this I searched in online for some orissa recipes, while searching, I found that they use lot of coconut, mustards paste and also some spices like bayleaf, cloves and cardamom are used. Some of orissa cuisine websites Orissadiary.com; surfindia.com and Kerala.com.


I found a recipe called Ghuguni, which is very simple and easy to prepare. So here is my first oriya recipe:


GHUGUNI:
prep time : 10 minutes
Cooking time : 15 minutes
Serves : 2
Cuisine : Oriya Cuisine

Ingredients:
2 large potatoes (boiled and cut into cube sized pieces)
1 cup fresh or frozen green peas
3 small tomatoes
1 medium onion
1 inch ginger
3 garlic cloves
1 tsp cumin seeds
2 small sticks cinnamon
3 cloves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
3 green chillies
1 tsp turmeric powder
3 tbsp oil
salt as per taste
fresh coriander leaves for garnish

Method:
1. Boil and cube the potatoes.

2. Grind the chopped onions, garlic, ginger, cinnamon, cardamom, green chillies and cloves to a fine paste with water.

3. Heat oil, add cumin seeds, let them splutter, add onion green chillies paste, fry till raw onion smell goes out on low heat.

4. Add all masala powders, salt and chopped tomatoes. Saute till the tomatoes are tender. Add the green peas, potatoes and 1/2 cup water. Cover and simmer for 10 minutes.

5. Serve hot with rotis or chapatis. Goes very well with white rice too.

Note : 1. Adjust the quantity of masala powders and green chillies according to your spicy level.

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SPICY VERMICELLI UPMA For WBB # 14

This is one more authentic breakfast dish. This is my entry to Candy's Ethnic Breakfast Event. This Weekend Blogging Event #14, created by Nandita over at the Saffron Trail. Thanks girls. Lovely event with lovely theme. For this event, this is my ethnic breakfast dish, which is related to our Andhra food. Very easy to prepare with delicious taste. Here is my recipe:


Semiya Upma:
Prep time : 5 minutes
Cooking time : 10 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 cups Roasted vermicelli
2 tbsp oil
1 tsp Jeera
1 tsp Mustards
1 tsp urad dal
few curry leaves
1 finely chopped small onion
2 green chillies (slit them lengthwise)
2.5 cups water
salt as per taste

Method:
1. Heat oil in a kadai, add jeera and mustards, let them pop, add urad dal and curry leaves, fry for few seconds on low heat.

2. Add onions and green chillies, fry till tansparent. Then add vermicelli, fry for few seconds and add water and salt.

3. Mix, covered, cook till done. Serve with spicy groundnuts powder.


Note: 1. If you are using normal vermicelli (non-roasted) just fry for 2 minutes with 1 tsp oil. Then make the same process.

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JEERA RICE For Think Spice

This is my entry to Sunita's "Monthly Spice Event". Sunita have chosen cumin as the spice for this month(August). So, for this month, if you Think Spice...think cumin. Sunita, thanks for hosting such a wonderful spicy event. This Jeera Rice is very simple and quick to prepare. Taste will be delicious. Here is my recipe:


Jeera Rice:
Prep Time : 35 minutes (to soak the rice and to cut the ingredients)
Cooking time : 45 minutes (to cook the rice)
Serves : 4
Cuisine : Indian

Ingredients:
2 cups basmati rice (wash and soak for 30 minutes)
2 tbsp Jeera
3 tbsp oil (I used half oil and half ghee)
2 cloves
2 elachi
2" dalchini
2 bay leaves
4 tbsp cashewnuts
1 finely chopped big onion (cut length wise)
8 whole black peppercorns (adjust)
3.5 cups of water
4 tbsp finely chopped coriander leaves for garnish
salt as per taste

Method:
1. Wash and soak the basmati rice for 30 minutes.

2. Heat oil or ghee in a kadai, add cloves, elachi, dalchini and bay leaves, fry for 2 minutes on low heat. Add jeera and cashewnuts fry for more few seconds, add chopped onions and peppercorns, fry till transparent.

3. Add soaked rice, water, salt and finally add the coriander leaves, mix well, cook till done.


4. Serve hot jeera rice with any kind of basic gravy or any veg gravy or any non veg gravy too.

Note: 1. You can replace peppercorns with green chillies too. Adjust the quantity of peppercorns or green chillies, according to your spice level.

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EGG ROLLS For Blog - Picnic

Fun in the Sun

This is my entry to Anupama's Fun in the Sun, which is about PICNIC FOOD RECIPES. Thanks Anupama for hosting a lovely and great event. This Egg Rolls are very suitable picnic food to carry. Very quick and simple breakfast for any picnic. Here is my Egg Rolls recipe:


Egg Rolls:
Prep time : 10 minutes
Cooking time : 5 minutes (for each roll)
Serves : 2
Cuisine : Indian

Ingredients: (For 2 Rolls):
2 Eggs
2 tortillas or chapatis
2 tbsp oil

For filling:
1 small potato (peel and grate)(optional)
1 medium size finely chopped onion
1 carrot (grated)
3 tbsp finely chopped coriander leaves
1/2 tsp pepper or 1 tsp finely chopped green chillies
salt as per taste

Method:
1. Peel and grate the potato, microwave for 1 minute and keep aside.

2. Finely chop the onion, carrot, green chillies and coriander leaves, Mix with above microwaved grated potato, add salt, mix well and keep aside.

3. Break eggs in a bowl, add salt and keep aside.

4. Heat the oil in a tawa, pour half of the beaten egg, spread it to about the size of tortilla/chapati on low heat.

5. When it is half cooked, spread the potato mixture evenly on omlette and then cover with chapati and press it.

6. Turn and cook the other side. When its cooked fully, roll it and pack with alluminium foil. With this packing, you can carry easily and the egg roll will be soft.


Note: 1. If you want you can replace the filling with seasonable vegetables and also with your favourite ketchup.

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RIDGE GOURD - EGG CURRY (GAME RESULT)

yesterday I got very good response to my guess game. Thanks a lot for all my fellow bloggers to participate. In this game, winners are srivalli and sharmi. Sharmi find out that its an egg based subji. But stivalli exactly find out. Congrats Srivalli and Sharmi and also thanks a lot for participating. This is my recipe:


Beerakaya Koora (Ridge gourd with egg):
Prep time : 5 minutes
Cooking time : 20-25 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
1.5 cup of peeled and finely chopped tender ridge gourd pieces
3 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 finely chopped medium onion
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder (adjust)
salt as per taste
2 eggs (beaten)
1/2 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Heat oil, add jeera and mustards, let them pop. Add onions and curry leaves, fry till transparent on medium or low heat.

2. Reduce heat to low, add turmeric and ginger garlic paste, fry few more seconds.

3. Add chopped ridgegourd pieces, mix, covered, stirring between, cook for 10 minutes or till tender.

4. Add red chilli powder and salt, mix well, covered, cook for more 5 minutes.

5. Add beaten eggs and whole garam masala to above mixture, mix slowly, covered, cook for more 5 minutes. Remove the lid, mix well, sprinkle the fresh coriander leaves and turn off the heat.


6. It goes very well with chapatis or rotis and also with white rice.

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GUESS GAME - 3

Hi friends, one more guess game....keep on guessing this recipe....result will be tomorrow....

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PAPPU PULUSU (Dal with Lemon)

This Pappu Pulusu recipe is one of my favorite dal dishes. Really taste will be excellent. Normally when we prepare normal tomato dal or spinach dal, we should prepare some kind of rasam. But if we prepare this dal with lemon, not required to prepare other kind of rasam. Because the dal consistency should be watery, while eating with white rice, you have to mix like sambar or rasam. This is very nutritious and low calorie recipe. Here is the recipe:


Moongdal with Lemon:
Prep time : 1 hour (for dal preparation and cooling)
Cooking time : 15 minutes
Serves : 2
Cuisine : Andhra

Ingredients :
1 cup split moongdal (Roast for 5 minutes on low flame)
a pinch of turmeric powder
3 tbsp lemon juice (adjust)

For tempering/tadka/Talimpu/Popu:
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
2 dry red chillies (cut them into each 2 pieces)
3 green chillies (slit them length wise)
1 tsp finely chopped garlic
1 chopped tomato
few curry leaves
chopped coriander leaves for garnish

Method :
1. Take the roasted moongdal in cooker, add water and turmeric powder, pressure cook the dal for 1 whistle and let it cool completely.

2. When it cool completely then add lemon juice, mix it properly.

3. For tempering, heat oil, add jeera and mustards, let them pop, add garlic, dry red chillies and green chillies, saute for few seconds, add chopped tomato and curry leaves, mix, covered, cook for 5 minutes on low heat.

4. Then add above lemon mixed moongdal to above tempering, add salt, mix well (If necessary add 1/2 cup water), bring to a boil, turn off the heat and garnish with chopped coriander leaves.

5. Serve hot with rice.

Note : 1. Finally dal content should be watery.

2. Instead of lemon juice, some times i will use tamarind extract also. It will give different taste and taste will be yummy.

3. Use moongdal only for better taste.

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Result of Guess Game - Zucchini Besan Puda

Hello friends, thanks for participating in this funny guessing game. But only Richa, guessed correct ingredient that "shredded zucchini". Thanks richa and keep it up dear.


The name of this yummy breakfast is "Zucchini Besan Puda with peanut chutney". Puda means dosa. This dosa is my entry to two great events. They are Mallugirl's Summer Express Cooking Event and also to Nupur's A-Z Indian Vegetables. This week's letter is "Z". Thanks Nupur and Mallugirl. This is my first time trial but result came out fantastic. Taste was awesome. Its very simple and instant dosa to prepare. We can prepare this dosa with in 15 minutes. Am sure that you will enjoy the taste of this dosa like pesarattu (mung bean dosa). So here is my recipe:


Zucchini Besan Dosa:
Prep time : 8 minutes
Cooking time : 5 minutes
Serves : 3
Cuisine : Indian

Ingredients:
1 cup besan flour or shanagapindi
1/4 cup rice flour
1 tsp salt (adjust)
1 tbsp finely chopped green chillies (adjust)
1 cup shredded zucchini (Don't peel)
1 cup water (adjust)
1 tsp cumin seeds
oil for frying dosa

Method: First 8 Minutes for preparation:
1. Wash and grate zucchini and keep aside.

2. chop the green chillies finely and keep aside.

3. Now mix gram flour and rice flour in a bowl, add salt, green chilllies and cumin seeds, mix well, add water, prepare the batter without lumps.

4. Add shredded zucchini to above batter and mix well.


Cooking time : Next 5 minutes:
5. Add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp of ghee or oil over it.


6. Fry both sides till light golden color. Remove with spatula when crisp.


7. Serve hot with chutney and / or sambar.


Note: 1. Adjust the salt and green chillies according to your spicy level.

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GUESS...GUESS....

What's this yummy breakfast? Here is a small clue for you, this is my entry to Mallugirl's Summer Express Cooking Event. Dear friends, result will be tomorrow...till that, keep on guessing, guessing...

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