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. Ribbon PakodaIngredients Rice flour -4 cups chutney dal(roasted chana dal/daliya)- 1 cup Asafoetida- 1/4 tsp salt to taste butter- 4 to 5 tsp chillie powder-2 tsp or acc to taste oil for deep frying Method Grind the chutneydal in the mixie and sieve it. Mix riceflour,dal powder, butter, chilli powder, salt, asafoetida and add enough water to make it into a soft dough. Heat oil in a pan and squeeze the dough from the murukku press(place the mould/plate used for ribbon pakoda) into big circles. Deep fry the pakodas , drain it in paper towel and store in airtight containers when cooled. Tomato Rice This is a simple but very tasty recipe from my friend Shakthi. Earlier,I prepare tomato rice in a different way, But after tasting it in her house I liked it a lot and now I prepare tomato rice only by this method. I love the simplicity and the mild flavors in this dish. Ingredients Rice(sonamasoori/basmathi) - 2 cups onion-1 big chopped into thin slices tomatoes -2 (medium or big)chopped finely green chillies- 2 slitted ginger- 1 small piece finely chopped garlic-cloves finely chopped or ginger garlic paste- 1 tsp turmeric powder- 1/4 tsp chilli powder- 3/4 - 1 tsp or acc to taste coriander leaves- a few chopped finely mint leaves- a few chopped finely salt to taste For seasoning oil- 2 tbsp cinnamon- 1 small piece(optional) cloves- 2( optional) mustard seeds- 1/4 tsp split urad dal- 1/4 tsp curry leaves- a few saunf- 1/4 tsp jeera- 1/4 tsp method Heat oil in a pressure cooker and add mustard seeds, split urad dal, jeera, saunf ,(cinnamon,cloves) and curry leaves. Add the chopped onion ,ginger, garlic and green chillies and fry till the onions turn transparent. (If you are adding ginger garlic paste add it now and fry for a couple of minutes.) Now add the chopped tomatoes ,salt and turmeric powder. Fry till the tomatoes become mushy. Add chilli powder and the chopped coriander and mint leaves. Fry for a minute and then add the washed rice. mix well and add 3 1/2 cups of water. Check salt and pressure cook for 10 minutes. Serve hot with papad /chips/raita. Paneer Butter Masala Ingredients Paneer- 1 pack Onions- 2 medium Tomatoes-3 big Ginger garlic paste- 1 1/2 tsp Cashews- 10 whole Milk- 1/2 cup Turmeric powder- 1/4 tsp Chilli powder- 1 tsp Coriander powder- 2 tsp Jeera powder- 1/2 tsp Garam masala - 1/2 tsp Everest kitchen king masala- 1/2 tsp Kasoori methi - 1/4 tsp Oil+ butter -3 tbsp (1:2) Cinnamon- 1 small piece Cloves- 2 Cardomom-1 Coriander leaves- a few chopped finely Salt to taste Method Peel the onions and boil them in hot water for sometime until it becomes soft. When cooled ,grind it to a smooth paste. Blanch the tomatoes and puree them. Heat oil and ghee in a pan and add cinnamon,cloves and cardomom. Add the ground onion paste and fry for some time. Then add the ginger, garlic paste and fry for some time. Then add the tomato puree. fry till the oil seperates and then add turmeric, chilli, dhania and jeera powders.Grind the cashews into a fine paste and add to the masala. Add the milk , cover with a lid and cook in a slow flame till the masalas are well cooked . Chop the paneer into cubes or strips . Add this along with garam masala powder, kasoori methi,salt and kitchen king masala . cook for 5 - 10 minutes or till the oil comes on top. Garnish with finely chopped coriander leaves and serve hot with parathas/roti/naan. Note: You can grind the onions and tomatoes straightaway without cooking in water and blanching them too. But I do this because the onions would be cooked well and there will not be any raw smell. The gravy would be done quickly and the taste would be better too. If u want more rich gravy u can add half and half or fresh cream instead of milk . If u need more gravy for parties, u can grind 1-2 tsps of coconut along with cashews. U can adjust the masalapowders and butter as per your taste. U can fry the paneer in oil or use fried paneer and add them to the gravy too.  I thank easy crafts and Illatharasi for passing these awards to me( a couple of months before). Thanks guys! Back with Carrot Halwa Ingredients Carrots- 6 cups grated finely sugar- 2 1/2 to 3 cups - acc to taste milk- 3 cups khoya- 1/2 cup or acc to taste ,crumbled ghee- 3 tbsp cashews- a few chopped finely cardomom powder- 1 tsp Method Heat ghee in a thick bottomed pan and add the finely grated carrots and carrots. Saute for a couple of minutes and add milk. Partly cover with a lid and let the carrots get cooked in the milk. Add the sugar and after it dissolves completely add the khoya and cardomom powder. Remove from heat when it becomes thick. note: Grate the carrots very finely so that the carrots would cook very quickly . If the grated carrots are not very fine then you may need to add some more milk. You can adjust khoya, sugar and milk as per your taste.
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