Bell pepper (capsicum) Rice

Ingredients

Basmathi/Raw rice- 2 cups

1/2 of each green, yellow , red and orange bellpeppers

or

green bellpepper-2 small ,cut into thin slices

onion-1 cut into thin strips

ginger-a small piece chopped finely

Turmeric powder- 1 0r 2 pinch

salt to taste

coriander leaves- a few chopped finely

To Grind

copra (dry coconut)-2 tsp

red chilli- 1

coriander seeds- 1 tsp

channa dal-1 tsp

urad dal- 1tsp

cinnamon- a small piece

cloves-2

saunf- 1/4 tsp

slightly dry roast the dals alone and grind all this into a coarse powder.

To Season

oil- 2tbsp

mustard seeds- 1/4 tsp

chana dal- 1/4 tsp

peanuts- a few

cashews - a few

curry leaves- a few

Method

Cook rice and set aside to cool down.

Heat oil in a pan and add all the items for seasoning. when the cashews and peanuts turn golden brown add chopped onions and ginger . Fry for sometime and when the onions become transparent add the sliced bellpeppers.

Fry for a couple of minutes in high heat and add the ground masala , salt and turmeric powder.

Fry till the oil comes out on top and then add the cooked Rice.

Mix well and garnish with chopped coriander leaves.

Serve hot with chips and raita.

note

Sometimes instead of dry roasting the dals , I add a tsp of idli podi and it sure enhances the taste.

Adai Dosa

It's been a long time since my last post... I went to India for a few weeks , had been busy with other things for the past three months, and now Iam ready to start posting . Adai dosai is a popular tiffin in Tamilnadu and I hope You all like this simple yet tasty recipe.

Ingredients

Raw rice-1/2 cup

Boiled rice or Idly rice- 1/2 cup

channa dal - 1/2 cup

toor dal- 1/4 cup

urad dal- 1/4 cup

red chillies- 4 to 5 or acc to taste

onion-1 chopped finely ( u can use sambar onions too)

curry leaves- a few chopped finely

coconut- 2 tsps grated(optional)

asafoetida- a pinch

salt - to taste

garlic-1 small clove (optional)

Method

Wash and soak the rice and dals for 2 to 3 hours.

Grind it along with salt, asafoetida, coconut ,red chillies and salt into a coarse paste by adding little water.The batter should not be thin and should be thicker than the dosa batter.Add the onions and curry leaves to the batter and mix it well.

Heat the tava, pour a ladleful of the batter and spread it thick.Drizzle some oil on the sides and flip over when it is golden brown.

Serve hot with coconut chutney or avial.

Note:

If you want the adai to be more crispy add 3/4-1 cupof channa dal and 1-2 tbsp each of toor and urad dal.

If you want the adai to be more healthy , you can add more dals like masore and moong dals too.

You can cut the coconut into teeth like pieces and add to the batter along with onions(instead of grinding).