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