Thursday, September 19, 2013

JEERA RICE--CAPSICUM KURMA (LUNCH THALI)

  1. JEERA RICE
  2. CAPSICUM KURMA
INGREDIENTS FOR JEERA RICE:
  1. Sona massorie rice-2 cups
  2. Cumin/jeera/jilakarra- 1 tbs
  3. Shahijeera-2 ts
  4. Ginger garlic paste-1 ts
  5. Slitted green chilis-2 tbs
  6. Ghee-1ts
  7. Oil-1 tbs
  8. Salt-to taste
METHOD:
  • Cook rice separate into grains and set a side
  • Heat ghee and oil in a kadai add jeera and shahijeera and fry well
  • Now add ginger garlic paste and green chilis fry for few seconds
  • Add rice and mix well
  • Finally add salt mix and serve hot
     
INGREDIENTS FOR CAPSICUM KURMA:
  1. Bell pepper/capsicum chopped into big chunks-1 cup
  2. Roasted peanut powder-2 tbs
  3. Chopped onion -1/2 cup
  4. Roasted sesame seed powder-2 tbs
  5. Tamarind paste-1 tbs
  6. Dhaniya powder-1/2 ts
  7. Ginger garlic paste-1 ts
  8. Dry coconut-2 tbs
  9. Dry roasted garam masala blended to powder-1/2 ts
  10. Red chili powder-1/2 ts
  11. Turmeric-1/8th ts
  12. Salt-to taste
  13. Oil-3 tbs
METHOD:
  1. Blend all powders with tamarind to fine paste and set a side
  2. Heat 1 tbs of oil in a pan and add capsicum fry till done and set a side
  3. Heat 2 tbs oil and add onion fry well now add the grounded masala paste and capsicum fry for  a minute
  4. Add some water and cook till oil floats on top or masalas completely blend to the kurma