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You Are Here: Home » Food-and-Drink, Health » CARROT CAPSICUM RICE

Ingredients:

Carrot -1 medium size

Capsicum - 2

1 tsp Turmeric powder

Jeera - 1 tsp.

Rice - 1 cup

Water - 2 cups

Cloves - 2 to 3

Lavang - a small piece.

3-4 tsp Oil plus Ghee

Salt to taste

Corriander leaves

Cashewnuts (a few)

For Frying Masala Powder

3 tsp coriander seeds

3 tsp bengal gram dal

5 red chillies.

Method:

Fry the above ingredients and make it into a powder without adding any water.

Cook rice with 2 cups of water (the rice consistency should be such that each grain should be separate and it should not be overcooked) and allow it to cool.

Cut the capsicum and carrot in small thin stripes. First, take a thick kadai and heat oil plus ghee, season jeera, turmeric powder, cloves and lavang and add capsicum and carrot stripes and fry , add salt as required for the vegetables to be cooked, and then add the masala powder to the vegetable once it is cooked.

Add the cooked rice to it and mix well. Can add a little more salt as per taste. Garnish it with corriander, cashewnuts fried in ghee and, little bit of fresh coconut before serving.

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