Ghee Rice

Pasta or Fajita's tastes good and I have acquired a liking towards it...but rice has unparalled taste and I can eat it any time of the day...When I was around 5 years old...it seems I use to eat rice with dhal even at 6 in the morning (the sound of the whistle from the cooker was good enough for me...it seems I will bring the plate and ask my mom to serve it for me!!). It is a staple food for South Indians.

Instead of serving plain rice ....saffron rice, badam rice or ghee rice etc go well with curry.

This time I made ghee rice to go with the capsicum masala.

Basmathi rice - 1 1/2 cup

Green Chillies - 2

Black Pepper - 1 tsp

Zeera - 1 tsp

mustard - 1/2 tsp

Cashew - 10

Curry leaves

Salt

Cook the rice by adding ghee to it. It gives extra flavor to it. The rice should be cooked in such a way that it comes separated (and not mashy). You can split the rice by using a fork (and not to break them). I cook rice in microwave by adding 3 3/4th cups of water for 1 1/2 cups of rice.

Take ghee in a pan and add the mustard, green chillies, zeera, black pepper (it can be added even after powdering it..I will leave it to you), curry leaves and cashew. Add the rice and salt and toss it for some time.

Ghee rice is ready to be served with capsicum curry (the recipe for this is available in my blog) or any other curry of your choice.

(Note: It is always best to grind the pepper whenever we need it. It loses the medicinal value when it is powdered and kept for a long time and also the flavor.)

Capsicum (Bell Pepper ) Pulao

Red Pepper, Green Pepper, Yellow pepper...goes a song that my son used to love hearing this in his fav cbeebies when he was 6 months old. This used to be a nice song which the whole family enjoyed!!

I love this veggie and the dishes made with it. Capsicum brings an unique flavour to the food prepared with it...may it be in sambhar or in a curry. I first had a glance of the different color bell pepper in Food world but never bought it since it was so costly....was sold for Rs.30 (for one pepper).

After coming here I keep buying the colored bell peppers all the time..they look so colorful and cool. I love to try different recipes with this vegetable. In the coming days I will add more recipes made with bell pepper.

Now coming to the ingredients for making it:
Capsicum - half from each color diced (this can be made with any color!!) Basmati Rice - 1 Cup

Ingredients for making masala powder are
Channa dhal - 1 tsp, Zeera - 1 tsp, Dhaniya - 2 tsp and Red Chillies - 4

Seasoning
Curry leaves, Ground nuts, mustard - 1 tsp, urad dhal - 1 tsp

Take a tsp of oil in a pan and fry channa dhal, zeera, dhaniya and the red chillies. Cool it and powder this.

I generally follow the practise of cooking rice in the microwave since it does not tend to get too soft. Allow the rice to cool by spreading it on a plate.

Take oil in a pan and the items mentioned under seasoning. Add the diced capsicum and fry it until it is cooked. Add a pinch of turmeric powder. Add the rice and the salt. Do not stir it too much since the rice might start getting mashed. Add the masala powder and mix it well.
The capsicum rice is ready to be served. Chips/papads are more than enough to go with it.

Carrot Pulao

My son was very fussy one day and refused to eat anything. He likes carrots hence decided to make this …a last try to make him eat something. I always make this when I call people over for dinner…my friends generally like this since it is different from the ones we always eat (peas pulao, capsicum rice). So they find this different and also like the way I make it.
A nice way to introduce carrots for kids who do not like it .

Ingredients for making Carrot rice

1 Cup Basmathi or Raw rice (as per your taste)
Carrots 3 Big (grated)
Onions 1 medium size (finely chopped)
Curry leaves
Cinnamom 1 inch
Bay Leaf – 1
Cloves – 3 to 4 Cardomom - 4
Cashew few
Masala powder – Heat a tsp of oil and roast Jeera, dhaniya, red chillies and coconut (dry coconut is a better choice or nicely fry the fresh coconut till it turns brown)

Cook rice and keep aside. It should come separated and should not be sticky. I prefer to cook the rice in microwave. It is fast and easy. Generally prefer adding the cinnamom, bay leaf and cloves as is (without grinding it – since the taste of the carrot rice turns different..but leave it as per your taste buds).
Take 2 tbs of oil and ghee – add the curry leaves, broken cashews ,a tsp of Jeera, bay leaf, cloves and cinnamon stick.
Now add the onions and fry till it becomes transparent. Add the grated carrots and fry it until the raw smell is gone. Add salt and the masala powder and fry it for some time. Now add the rice and mix it well.
Carrot rice is ready to be served. Compliment it with plain yoghurt or onion raitha.
My son loved it.