Spicy Bell Pepper & Tomato Rice
I heart Bell Peppers. All colors. I tend to include them practically in anything. From South Indian cuisine, to North Indian to Italian to Mexican. I can eat them raw, steamed, roasted, smoked .Yep, Bell peppers & I share a very loving relationship.
But Shankar, isn’t exactly fond of these beauties. You give him anything that has diced bell pepper, & he painstackingly discards them. Anyways, that doesn’t stop me from cooking bell peppers ..
You Will Need:
-
1 cup Basmati Rice
-
1 cup bell peppers - diced ( All colors - Red, Green, Yellow & Orange )
-
1/2 cup Green Peas - fresh/frozen
-
2 small onions - chopped finely
-
2 large tomatoes - chopped
-
1 tsp turmeric
-
1 tsp ginger-garlic paste
-
1 1/2 tsp red chilli powder
-
1/2 tsp Garam Masala
-
1/2 tsp Kitchen King Masala
-
1 tsp whole Garam Masala
-
Salt as per taste
-
Juice of half a lemon ( optional )
Method:
-
Clean Basmati Rice in several changes of water. Drain & set aside for about 15 mins. Heat a tsp of desi ghee in a pan, Roast the rice for a couple of minutes. Pressure cook the rice with 1 1/2 cups of water. Once done, set aside & let it cool completely.
-
In a heavy bottomed pan, heat ghee/oil. Splutter whoe Garam Masala. Add ginger-garlic paste.
-
Saute onions till they turn pink. Add diced bell peppers, turmeric & red chilli powder & saute for about 5 mins. Add chopped tomatoes, Green peas & saute until the tomatoes are completely cooked & bell peppers are cooked yet form.
-
Mix in Rice, Garam Masala, Kitchen King Masala, Salt & give a gentle mix without breaking the rice.
-
Turn off the stove, add lemon juice & transfer to a bowl
Serve HOT with some onion-cucumber Raita. Enjoi !!!
I love this mainly because it has bell peppers in it. They give a nice twist to the otherwise plain tomato rice. Make this for your guests, if you are bored of Pulaos & Biryanis. Your guests will love it too.
Aloo Bhindi aur Gobi ki Subzi
Have you ever thrown some ingredients together & made a good recipe? Somehow, these ’throw it together, no effort meals’ always taste great, don’t they?
I made this curry from the odds & ends in the fridge. I am a huge fan of aloo bhindi & aloo gobi so this couldn’t have been anything less than, super yummy.
You Will Need:
-
2 large potatoes - diced
-
1 cup cauliflower florets
-
1 cup okra/ladies finger - chopped into 1′ pieces
-
A handful of green peas - fresh/frozen
-
1 1/2 tsp red chilli powder
-
1/2 tsp turmeric
-
1/2 tsp Garam Masala
-
Salt as per taste
-
2 tbsp cooking oil
Method:
-
Heat oil in a heavy bottom pan/Kadhai, add okra & saute till half done,
-
To this, add potatoes, cauliflower florets, green peas, turmeric, salt & red chilli powder & mix well
-
Cover with a lid & let it cook on medium flame. Keep checking in between to avoid the bottom from getting burnt. You may require an additional tsp of oil at this time.
-
The vegetables must be completely cooked yet firm.
-
Check ofr salt. Transfer to a serving bowl. Enjoi with rice or rotis.
I threw in whatever I had. You could even add some chopped onions & tomatoes for a jucier version of the curry.
How about giving your leftover aloo bhindi or aloo gobi a new tiwst?
So tell me what are your ‘throw it together, no effort, favorite meals’ like?
Ugadi Greetings
Here’s wishing that your New Year is filled with all the
Rich Flavors of Life . . .
Happy Ugadi !!!
Spicy Potato Sticks
Do you find yourself craving for some fried goodies or sweets ?? I do, most of the times. But I do not always give in to the temptation. I grab a cucumber or munch on roasted almonds or max, I bite into a small piece of dark chocolate.
Yesterday, I made some spicy potato sticks just like that. They always taste great right? So I ate quite a bit & now I am guilty …
You Will Need:
-
4 -5 large potatoes
-
Salt as per taste
-
1 1/2 tsp red chilli powder
-
Oil for deep frying
Method:
-
Wash & dry the potatoes. Halve the potatoes & cut them into 1/2 inch sticks.
-
In a vessel, pour ice cold water & 3 tsp salt. Soak potato sticks for 30 mins. Drain & place potatoes on paper towels & pat dry.
-
In a large bowl, mix together salt & red chilli powder. Add potato sticks. Toss to coat well.
-
Heat oil in a heavy bottomed pan. When the oil is hot, deep fry the potato sticks in batches until golden brown. This should take about 3-4 mins.
-
Remove with a slotted spoon.
-
Let them cool & store in a air-tight jar.
Munch on these whenever you feel like. Enjoi !!!
If you are not counting calories, go make them now …
South Indies: Kokum Saar
I wasn’t very familiar with dishes made out of kokum before my wedding. I wasn’t aware of anything beyond Kokum Sherbet. After my wedding, Shankar’s grandmom introduced me to a variety of kokum dishes.
Kokum Saar is one such dish I really fell in love it. If you are aware of the many health benefits that kokum has to offer, I am sure this would be on your menu.
I love this saar mainly because its very light. If you’ve had a heavy lunch/dinnernat your favorite restaurant, then this is perfect for you.
You Will Need:
-
8 - 10 dried kokum
-
3 1/2 - 4 cups of water
-
1 1/2 tsp grated jaggery
-
3 dry red chillies
-
A sprig of curry leaves
-
1 tsp mustard seeds
-
1 tsp desi ghee
-
Salt as per taste
How To:
-
Soak dried kokum in warm water for about 30 minutes. Extract juice & discard dry skin
-
In a heavy bottomed vessel, add kokum extract, 3 -4 cups of water & bring to a boil.
-
To this, add grated jaggery & salt as per taste. If the saar turns out too strong or is tangy, add more water.Bring it to a rolling boil & turn off the gas.
-
Temper with mustard seeds, red chillies & curry leaves.
Serve HOT with rice or if you prefer to gulp it down, even better .. Enjoi !!
I love this with plain steamed rice. If I’ve had a heavy meal, then this is usually my lunch the next day. Makes me feel light …
Translator
-
Chatseva Visitors
