Archive for May, 2008

Kothimeera rice or Cilantro rice

Cilantro ( Kothimeera ) : 1 bunch
Rice : 2 cups
Green chilli : 3
Sesame seeds ( Nuvvulu) : 2 teaspoons
Peanuts : 1 table spoon
Cashew nuts : optional
Onion : 1 cup pieces or 2 big size
Turmeric : A pinch
Salt to taste

Popu (Tadka) ingredients:
Vegetable oil : 1 to 2 table spoons
Cumin seeds, mustard seeds and curry leaves : each few


Preparation :
1. Cut onion, green chilli, cilantro into small pieces.
2. Cook rice with 4 cups of water.
2. Take 1 table spoon oil in a non stick bowl or thick bottom vessel and heat. Add mustard seeds, cumin seeds and curry leaves. Let it to crackle.
3. Add green chilli, peanuts and fry for a minute.
4.Add sesame seeds, cashew nuts and onion. Fry it well and saute them until they turn light golden color.
5. At this time add cilantro, turmeric and required salt. Fry for a minute. Add cooked rice. Fry on low flame for 3 to 5 minutes. Turn off the flame.

Cilantro rice is ready to serve. Serve when it is hot.

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May 19, 2008 at 12:53 pm 1 comment

Capsicum coconut Kurma

Capsicum : 2
Onion : 2 cups (chopped)
Coconut : 1/2 wet coconut
Poppy seeds : 1 table spoon
Green chilli : 3 or optional
Cardamom : 2
Cinnoman : Small piece
Jeera : A pinch
Salt to taste
Turmeric : A pinch
Vegetable oil : 1 table spoon

For Tadka (Popu):
Mustard seeds, cumin seeds, curry leaves : each pinch

Cilantro : optional


Preparation :

1. Roast poppy seeds, cinnamon, jeera and cardamom on saute pan for 1/2 minute on low flame.

2. Cut capsicum, onion, green chilli into medium size pieces.

3.Take roasted poppy seeds, cinnamon, cardamom in a jar and grind it in to smooth powder. Add coconut and grind into smooth paste. Then add most of the onion pieces (Keep some aside) from above and grind to coarse pieces (two rounds will be sufficient).

4. Heat oil in a wide bowl. add Tadka ingredients. Let it to crackle. Add 5 to 6 onion pieces and capsicum pieces, stir it for 3 minutes.

5. Add above ground mix and 2 cups water (If require add more water).

6. Cover with lid and cook it in simmer until the capsicum and onion pieces become tender. Add salt and stir it for a minute. Turn off the flame.

Garnish with cilantro. Serve with chapati, puri, roti or rice.

May 19, 2008 at 12:47 pm Leave a comment


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