Capsicum Rice (Capsicum Masale Bhath)

Preparation time: 15 mins

Cooking time: 15 mins

Ingredients

Basmati Rice/ Normal Rice - 1 Cup

Medium sized Capsicum (Finely chopped) - 2

Medium sized Onion (finely chopped) - 1 (optional)

Medium sized Tomato (finely chopped) - 1

Ginger garlic paste- 1 tsp

Green Chilies (finely chopped) - 2

Garam Masala/ Sabji Masala - 2 tsp

Salt to taste

Coriander leaves - to garnish

seasoning

Oil/ghee - 2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida(hing) - pinch

Turmeric - 1/4 tsp

Cashew - 1 tsp (optional) 

Preparation

• Cook basmati rice in 2 cups of water. The grains should be separate. Set aside. 
• Heat oil/ghee in a pan.Add mustard seeds, Asafoetida and cumin seeds  
• When mustard seeds crackle, add ginger garlic paste, chopped green chilies,onion capsicum. Sprinkle salt and turmeric powder.
• Saute till capsicum turns soft.Add the garam masala and mix well.
• Gently add rice to the pan  and mix thoroughly.
• Add salt and garnish with roasted cashew nuts coriander leaves.
• Have it with raitha or papad.

Jeedi Pappu (Cashew Nuts) Upma

Ingredients

Preparation Time: 10 minutes

Cooking Time : 10 minutes

Suji/Semolina -  1 Cup
Cashew nuts (broken into quarters)- 1/4 Cup
Mustard seeds- 2 tsp
Green chilies (finely chopped) - 2
Ginger (finely chopped)- 1/4 inch
Salt to taste
Ghee- 4 tbsp
Water- 3 Cups

Preparation

• Heat the kadai and saute the semolina/suji till golden brown and keep aside
• Heat 2 tbsp of ghee in a kadai, add mustard seeds, once the seeds pop, add cashew nuts, chopped green chilies, ginger and saute till the cashew nuts turn red
• Add water and bring it to a boil, now add the salt and stir well
• Once the water starts to boil add the semolina slowly and stir continuously to avoid lumps.
• Simmer the flame and close the lid for 2 minutes
• Now add 2 tbsp of ghee to the contents of the kadai, mix well and close the lid for another 3 minutes.
• Serve hot with any pickle/chutney