HOw to prepare Capsicum Rice

Capsicum Rice is a very colourful and falvourful rice dish which can be made for lunch box and even for a huge crowd.  Capsicum rice is very rich in flavour, colourful and is a very tasty rice variety.  The flavour and taste of capsicum makes this dish liked by people of all age groups.  Capsicum has health benefits too.  Capsicum is used to treat upset stomach, dirrohea, high cholesterol and prevents heart disease.  As the capsicum has medical benefits, this dish can be included in our day to day cooking if possible.   This articles gives step by step guide for preparation of Capsicum rice.

Ingredients

• Basmati rice - ⅔ cup
• Oil - 1 ½ tablespoons
• Cinnamon stick - 1 inch piece
• Cloves - 2
• Bay leaf - 1
• Green cardamom - 2
• Cumin seeds - ½ teaspoon
• Fennel seeds - ½ teaspoon
• Onion - ½ cup, sliced
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Green bell pepper (Capsicum) - ½ cup, sliced
• Red bell pepper - ½ cup, sliced
• Tomato - ⅓ cup, sliced
• Red chili powder - 1 ½ teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Garam masala - ½ teaspoon
• Yogurt - ⅓ cup
• Water - 1 cup

Method of preparation

1. wash the rice and soak for 20 minutes. Meanwhile chop veggies. Drain the soaked rice and keep it aside.
2. Heat the oil in a deep pan. Once hot add whole spices and saute for a minute.
3. Then add cumin seeds and fennel seeds, let them sizzle.
4. Then cook onions in it for 2 minutes.
5. Mix in ginger paste and garlic paste, cook for 1 minute.
6. Stir in tomatoes and both peppers. Also mix in spice powders with salt.
7. Mix in yogurt.
8. Add soaked rice and water. mix well.
9. Cover the pan and cook for 18-20 minutes. Then let it rest covered for 10 minutes.
10. After 10 minutes open the cover, fluff up the rice with fork and serve.

The CApsicum rice can be a good dish for lunch box for kids as well as adults.

Vangi Bhaat - How to make vangi bhat

Vangi Bhat is a rice item made with brinjals is a very popular recipe of Karnataka state.  Vangi bhat is prepared in a similar way like a masala bhat.  Vangi Bhat masala powder  is added in this rice recipe and this spice blend gives the Vangi Bhat its unique flavour, taste and smell.  

It is very easy to prepare Vangi bhat recipe.  If you have goda masala readily available, it will not take much time to prepare vangi bhat.   The Vangi Bhat is a very popular recipe of Karnataka state.  The word VAngi means brinjal.  The cooked rice is mixed with home made spice powder and brinjals cooked in tamarind sauce to give birth to this excellent spicy Vangi Bhat.   In this article, you will see how we can make Vangi bhat of karnataka style. 

Ingredients required for Vangi bhat : 

• Cooked Rice(any rice brand or basmati rice) - 2 cups
• Brinjals /  Eggplants - 4-5 cut into 4 pieces
• Roasted Peanuts - 2 tbsp for garnish
• Thick tamarind extract - 1 tbsp
• Salt for taste

For Seasoning:

• Oil - 2 tbsp
• Mustaard Seeds - 1 tsp
• Urad Dhal - 1 tsp
• Curry Leaves few spring

For Vaangi Bath Masala Podi:

• Oil - 1tsp
• Black gram dal - 1 tbsp
• Channa Dal - 2 tbsp
• Coriander Seeds - 2 tsp
• Red Chilli - 4-5 nos.
• Sesame Seeds - 1 tsp
• Cinnamon Stick - 2" piece
• Cloves - 3

Method of preparation:

1. Heat a fry pan with 1/2  tsp oil, throw in cinnamon stick and cloves. Now add coriander seeds, curry leaves and  asefotida. Fry until aromatic for few minutes. Transfer to cool.
2. Fry channa dal, urad dal until golden color in the same pan.  Throw in the red chillies and fry for further one minute.  Add sesame seeds finally before turning  off the fire.
3. Cool all the roasted ingredients and grind them.  Store this powder in a air tight container and use it as needed.
4. Heat oil in a wok. Add mustard seeds and let it splutter. Throw in the cumin seeds,  split urad dal, curry leaves, one behind other. 
5. Add brinjals and turmeric powder a pinch. Sprinkle the ground powder . Pour in the 1/3 cup of water and tamarind extract. Cook covered for few minutes until brinjals are well cooked( but not mashed).
6. Add cooked rice to the prepared brinjal seasoning and saute well. Add the required salt.
7. Garnish with  roasted peanuts.
8. Dish out and serve with any raita and curry of your choice.

Note:

You can prepare this rice using this procedure : 

1. Saute the brinjals in seasoned oil to enhance its taste(water is not required) and add vaangi powder and rice, salt.
2. Replace lemon juice(1/2 of lemon) for tamarind at the end.
3. Roasted cashew nuts  or peanuts can be added as per taste.

How to make Bis bela bath - Karnataka rice recipe

Bis bela bath is a traditional spicy rice dish from Karnataka state.  Bis bela bath is one of the most popular rice lentil recipe from Karnataka.  The Bis bela bath is very much popular that it is available in almost all of the South Indian restaurants in Bangalore or any other restaurant in South India.  It is very long process to make Bis bela bath.  The vegetables that are added to Bisi bela bath are carrots, turnips, green peas, french beans, etc..

The bis bela bath is a meal with protein, carbo hydrates and essential vitamins and minerals which are derived from the vegetables which are used in the preparation of bis bela bath.  Let us see how to prepare Bis Bela Bath recipe in this article.....

It is a very long process to prepare bis bela bath.  You have to cook rice, the lentils and the vegetables separately and them mix everything.  It is not only mixing every thing but the flavours and the taste that makes the difference.   The flavours comes from the bis bela bath masala which is a special spice blend which gives a lot of depth and flavour to the dish.

Ingredients required (1 cup = 250 ml)

for the rice:

• 1 cup regular rice 
• ¼ cup raw peanuts
• ¼ tsp rock salt
• 2.5 cups water for cooking the rice.

For the Dal:

• ¾ cup arhar dal/tuvar dal/pigeon pea lentils
• ½ tsp turmeric powder
• 2 cups of water

For the vegetables:

• 1 medium carrot, 100 to 120 gms
• 18 to 20 french beans, 80 to 100 gms
• ½ cup peas, 60 to 70 gms
• 3 to 4 gms small brinjals, 80 to 100 gms
• 1 medium onion or 3 to 4 shallots, 80 to 100 gms
• 1 medium tomato, 80 to 100 gms
• 1 tbsp tightly packed seedless tamarind soaked in ½ or ⅔ cup water
• 2 to 2.5 cups water for cooking the vegetables
• 1 cup water added later
• 3 tbsp bisi bele bath masala dissolved in 1 cup water
• ¼ tsp rock salt for cooking the vegetables
• 1 tsp rock salt added later or add as required
• 2 tbsp unsweetened desiccated coconut

for tempering:

• 3 to 4 tbsp ghee or oil
• 1 or 2 marathi moggu (optional)
• 1 tsp mustard (rai or sarson)
• 2 to 3 dry byadagi/bedgi chilies or dry red chilies
• 12 to 15 curry leaves (kadi patta)
• ¼ tsp asafoetida (hing)
• 18 to 20 cashews (kaju)

Method of preparation of Bis Bela Bath 

Coking the rice:

• First rinse the rice and peanuts and  add 2.5 cups water.
• Now soak both rice and peanuts for 20 to 25 mins. add salt.
• Cook the rice by keeping it on the stove. Some more water can be added if required while cooking the rice.
• Bring to a boil and then lower the flame. simmer till the rice grains are cooked well. the peanuts would also cook well. cover and keep aside.

Preparing the lentils and veggies:

• Soak 1 tbsp tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
• After some time sqeeze and extract the tamarind pulp.
• Add rinsed tuvar dal / pigeon pea lentils, turmeric powder and 2 to 2.5 cups of water in a pressure cooker.  Pressure cook for 8 to 9 whistles or till the dal is soft.
• Mash the dal and keep it aside once the pressure settles down in the cooker
• Take chopped veggies in another pan, and take ¼ tsp salt. pour 2 cups water and stir.
• cover and allow the veggies to cook till they are cooked and still retain their shape.

Mixing:

• Now in the cooker with the mashed dal, add the cooked rice and peanuts.
• Now add the cooked vegetables along with its stock. stir lightly.
• Add 1 cup water. add tamarind pulp. mix everthing well taking care the rice grains do not break.
• Now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.
• Stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
• now add this bisi bele bath + water mixture in the cooker.
• add desiccated coconut. add 1 tsp salt or as required. stir well.
• keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often. the raw aroma of the tamarind has to go away and all the flavors should be blended well. cover and keep aside once done.

Tempering:

• In another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. don't burn the spices.
• pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
• later serve the bisi bele bath with potato or banana chips/wafers or fried papads. while serving bisi bele bath you can top with some ghee if you prefer.

How to make tasty Andhra Coconut Rice

Coconut water is very healthy and is suitable for any climate.  This is known to every one of us.  Indians treat coconut as holy symbol and is also used in prayers to God.  Coconut is also used for making many kind of food items.  Let us see how to make coconut rice which is very popularly known as Kobbari Annam in Andhra Pradesh.  The coconut rice is very popular in Andhra Pradesh.

Coconut Rice is a very famous Indian recipe which is normally made on the festive days after the Puja most of the times.   As, we break the Coconut in the end of the Puja, we get a fresh Coconut. So, instead of taking the coconut directly, this a yummy way of taking it. There are two varieties of Coconut rice. One is made with the Coconut milk/Cream, and the other with the shredded Coconut.  Here you will see how to make coconut rice with the coconut milk.

Ingredients required for coconut rice

• Basmati  Rice : 3 cups (1/2 kg)
• Fresh Coconut Big : 1/2 portion
• Big Onion :  1 No. ( or two small onions)
• Ginger Garlic paste :  2 tsps
• Green cardamoms :  3 nos.
• Cinnamon Piece : 1 inch
• Star Anise :  1 no.
• Javitri :  1
• Bay leaf :  4 
• Cloves :  8
• Green chillies :  6 to 8
• Roasted Coriander powder :  1 tsp
•  Mint leaves, coriander leaves etc..
• Ghee :  1 tsp
• salt  for taste
• Oil for frying

Method of preparation of Coconut Rice - Kobbari Annam

• Add one cup of water to coconut slices and grind it in mixer and filter it.  
• Now add one more cup of water to the same pulp and grind it and filter it again.
• Finally add 1/2 cup of water and do the same process...  
• Now your coconut milk is ready.

Now let us see how to make the coconut rice with this coconut milk.

• Now take a thick bottomed vessel.  Heat oil on medium heat.   When it is heated add all the spices like Cinnamon,Cloves,Cardamoms, Star anise,Javitri and, Bay leaf and  fry a little to release flavors.
•  Now add cashews and green chillies , now add onion slices and stir it till it gets soft add ginger garlic paste,Coriander powder  and stir.
• Add 4 cups of coconut milk and 2 cups of water let it come to boil ,then add salt and rice, add  mint leaves and coriander leaves.
• Now you can shift all this to a Electric rice cooker and boil or  in same vessel boil it  10 minutes on medium flame and 15 minutes on low flame till the rice is done.
• Finally add one tea spoonful of Ghee and you can serve the coconut rice with Gutti vankaya kura or anything. 
•  That is all..

How to make Tamarind Rice

How to prepare Tamarind Rice

Tamarind Rice is one of the important dish of Andhra Pradesh of South India.  Tamarind Rice is also called as Chintapandu Pulohora i Andhra Pradesh.  Tamarind Rice is a very delicious South Indian Andhra recipe. Let us see how to  make Tamarind Rice.

Ingredients required to prepare Tamarind Rice: 3 cups of Rice 1 cup ( 100 gms) of Tamarind 1/4 cup soaked Chana Dal  1 tea spoonful of Urad Dal (soaked) 1/4 cup of pea nuts Turmeric powder 2 tea spoonful of Mustard seeds 1 tea spoon Jeera 1 tea spoon of Hing curry leaves Red chillies Green chillies 1/2 cup of oil Salt for taste

How to make Tamarind Rice: Soak tamarind in water and extract juice out of it Now cook the rice, add salt and a little bit of oil and mix it well. keep it separately. Now take a frying pan, take tamarind extract, add salt, turmeric powder in it and cook until it becomes thick.  Add this cooked tamarind extract into the rice and mix well. Now heat oil in  a pan, add chana dal, green chillies, urad dal, pea nuts, red chillies, curry leaves, mustard, jeera and hing and fry them properly., Once they turn brown and mustard starts to splutter, mix all these things to the above mentioned prepared rice. That  is all.  Tamarind Rice is ready to serve. Serve this Tamarind Rice with   papads...

How to prepare Coconut Rice

Coconut is one of the widely used cooking item in India especially South India.  Coconut is used as main ingredient in most of the South Indian dishes.  Coconut is used in South India as Coconut Rice, Coconut chatni, or used in Upma etc...  even sweets are prepared with Coconut.  Now let us see how to prepare coconut rice which is widely used dish in South India.  

How to prepare coconut rice

Coconut Rice is one of the important South Indian food.   Here is the recipe for coconut rice.  Here is a method to prepare coconut rice.

Ingredients used for preparing Coconut Rice.

• 400 gms of Biryani Rice
• 120 gms of Coconut
• 40 ml Ghee
• 6 gms of dry chillies
• 2 gms of curry leaves
• 25 gms of black gram dhal
• 25 gms of broken pices of nuts
• 2.5 gms of asafoetida powder
• 20 gms of coriander leaves
• some salt to taste

Method of preparing coconut rice:

• You need to boil the rice first and keep it aside.
• Then fry the coconut evenly until a golder color comes on a slow fire
• Now heat 3 spoons of ghee.  Fry the cashew nuts in the ghee and remove them.
• Then fry the broken pieces of dry chillies, black gram dal, and curry leaves.
• Now mix the already prepared rice, coconut, nuts, 1 tea spoon of ghee and salt.

 That is all...  Coconut is ready to serve.  Serve hot garnished coconut rice with coriander leaves.