CAPSICUM RICE

CAPSICUM RICE
Materials:
Basmathi rice-1 cup
Oil-50 gms

Cloves
Cinnamon
according to ur choice
Biryani leaf
Green peas 1/2 cup
Carrot slices 1 cup
Aloo 2 nos
Green mirchi 4 nos
Ginger paste 1 tsp
Dhania jeera powder 1 tsp
Chopped capsicum pieces 2 cups
Chopped onion pieces 1 cup
Onion paste 2 tbsp
Pudina leaves
Salt
Method:
Place a pan on the stove,add oil to it.After heating,add chopped onion then saute for a while,after the onion pieces turn brown add aloo,green peas, carrots, then add biryani leaf,cloves ,cinnamon,onion paste,ginger paste,green chillies and dhania jeera powder,and fry in low temp.Lastly add chopped capsicum and fry for 2 mins.Now  add washed basmathi rice and fry for a moment,then add water and salt and cook till done.After it is half cooked add mint and corriander leaves and mix well.

Serve hot with raitha or mixed veg curry.Iexperimented this with a very few alterations after listening it from one of my friend..

PONGAL

PONGAL:

Ingredients:
Rice - 1 cup
Moong dal - 1/4 cup
Water- 4 1/2 cups
Pepper corns 3 Tb spn
Green chillies- 6
Ginger - 2 ''(small pieces or grind it to paste)
Curry leaves
Hing- 2 piches or 1/8 th tspn
Jeera - 1 T spn
Ghee - 1 spoon
oil- 2 spoons

Method:
Take a cooker add oil and ghee. Put pepper corns, Ginger paste, green chillies, jeera, hing, curry leaves.
After this is fried add the washed rice and daal into the pan. Fry for 5 mins.
Now add measured water into this and add salt to taste.
Now close the lid of the cooker and let it cook.
Switch off the stove after 3 whistles.
Serve it hot.
You can take this as is, or with any chutney or pickle or sambhar.

Note: If you like more spicy you can also add pepper(powder) while frying all the seasoning.

DADDOJANAM/CURD RICE

DADDOJANAM/CURD RICE

INGREDIENTS:

Rice-1 cup

Curds-3 cups

Salt- to taste

Seasoning:

Ghee-2 spoons

Mustard seeds-half spoon

Red mirchi-1 no

Ginger ,Green mirchi paste-half spoon

Curry leaves, Coriander(For Garnishing)

METHOD:

Place a kadai on the stove,add Ghee into it.Then add Mustard seeds,Red chillie slits,Ginger n Greenchilli paste and curry leaves,saute it. Switch it off.In a bowl take 3 cups of curds ,add 1 cup of Cooked Rice,and the prepared Seasoning to it along with Curry leaves.We can sprinkle chopped corriander leaves (kothimeer)Its optional..Add salt as it requires.keep it aside.

Iprepare this item while for journeyss......

VANGI BATH

VANGI BHATH:
Vangibhath is a special made with brinjals,mainly by karnataka people.Aless spicy food is very tasty enough.
Brinjals(sliced)-1 cup of slices
chopped and made in to  slits
Onion-1 cup
chopped into slits
Basmathi Rice 1 cup
Green chillies 4 to 5 nos
Made into slits
Oil or Ghee 2to 4 tbsp
Ginger n Garlic paste 2tsp
Some dont use garlic,for them
make a paste with ginger
and chopped onions..
Cloves 4 nos
Dalchini 1/2 inch
Jeera 1/2 tsp
Dhania 1 1/2 sp
Haldhi
Curry leaves
Seasoning:
1/2 sp mustard seeds
1 tsp Urad daal
1 tsp channa daal
1 no red chilli (slits)
Salt to taste
Method:
First of all cook 1 cup of basmathi rice with  1 3/4th cups of water and keep it aside.(one and three fourth cups of water)
Place a pan on the stove add oil or ghee to it. After heating add mustard seeds ,urad and channadaal ,red chilli slits,and after they pop up,add curry leaves.Next add ginger garlic paste,green chilli slits ,haldhi ,and onion pieces.Saute well in low fire for a few say 3 to 4 min.Then add chopped  brinjal slits,and fry on a low flame,till the brinjals become tender and cooked. Lastly add salt and switch off.
For spicy powder:  Next roast dhania ,jeera and cloves& cinnamon and powder it and kep aside.
Now mix cooked rice along with brinjal curry well.It should be mixed well thoroughly.
Lastly sprinkle the spicy powder on the vangi bhath and mix well.

Serve in a serving bowl. Serve hot.