Methi rice or mentya bhaat is most common rice recipe we can find in south Karnataka, I added capcicum to it ….to get make it more spicy.
INGREDIENTS
Cooked rice 2 cups Fenugreek leaves 1 cup Capcicim 1 small Onion 1 small Green chilli 2 Vangibhat powder 2 tsp Curry leaves 5-6 Coriander leaves 1 tbsp Cumin seeds ¼ tspn Mustard seeds ¼ tspn Turmeric powder pinch Chana daal 1 tsp Urad daal 1 tsp Roasted groundnuts 1 tbsp Lemon juice 1 tsp METHOD OF PREPARATION
Cook rice (not in cooker) so that the grains are not stick together they should be separate and spread it to cool. Wash methi leaves twice in running water then chop the leaves.
Chop capcicum into ½ inch pieces. Heat oil in a skillet for voggarane add cumin seeds, mustar seeds and curry leaves. Then add green chilli, onion and fry ,now add chana daal, udad daal, groundnuts and fry till the daal get golden colour Now add capcicum and fry for 5 minutes so that capcicum becomes little soft, then add methi leaves and fry again for 5 minutes, Add vangibath powder,salt and mix it properly. Now add cooked rice and lemon juice to skillet and mix it, Stir for 4-5 minutes and garnish with coriander leaves.
Mixed vegetable parota…about this dish I came to know when I tasted in sarvana bhavan, Its not stuffed flat bread,its snack sort of …but its tastes spicy too good, when I tasted for first time in sarvana bhavan may husband and I like it very much then after some days I found only chapatti dough in my kitchen, I was not in a mood to prepare any curry so I thought to try this with chapatti...u can also try it......
INGREDIENTS
Chapati 4-5 Onion 1 big Tomato 1 big Green chilli 2-3 Garlic pods 2-3 Cabbage 100 grams Capcicum 1 small Carrot 1 small Beans(optional) 4-5 Soya chunks(optional) ½ cup Curry leaves 5-6 Cumin seeds ¼ tspn Mustard seeds ¼ tspn Turmeric powder pinch Red chilli powder 1 tsp Garam masala ½ tsp Tomato sauce 2 tsp Oil 2 tbsp Salte to taste
METHOD OF PREPARATION
Chop all the vegetables into small pieces. Soak soya chunks in warm water for 1 hour and chop to small pieces. Take the chapatti and cut into ½ inch pieces. Heat oil in a pan add cumin seeds,mustard seeds when they start spluttering add green chilli, onion and garlic and fry for 5 minutes then add vegetables like carrot beans,Fry for some time till they become soft then add capcisum and again fry for 2-4 minutes lastly add cabbage and tomato then fry for 2-3 minutes, then add red chilli powder,turmeric powder and garam masala, Mix it properly then add salt,again fry for some time,
Lastly add little sugar and tomato sauce and mix it .
Some time I am fed up of preparing daal in our daily meals so I like to prepare tomato rasam usualy in winter season,hot rasam with steamed rice and papad is delicious…. And this is also my husbands favourite recipe.
INGREDIENTS Tomatoes 3 medium size Tamarind small lemon size Onion 1 small Red chilli 2 tbsp Red chilli powder 1 tsp Pepper powder ½ tsp Oil 1 tbsp Cumin seeds ¼ tsp Mustard seeds ¼ tsp Asafoetida pinch Coriander leaves a hand full Galic pods 3-4 Curry leaves 5-6 Jiggary ½ tsp Salt to taste
METHOD OF PREPARATION
Cook chopped tomatoes and onion with 4 cups of water in a vessel,cook till the tomatoes become soft,now add rasam powder, redchilli powder,pepper powder, tamrind extract, jaggery and salt to it and cook for 5 minutes more. For seasoning heat oil in a pan add mustard seeds cumin seeds when they crackle add curry leaves, asafetida, crushed garlic and redchillis, now add the cooked tomato to the seasoning pan, add salt to taste and let it boil for 5 minutes again,garnish with chopped coriander leaves.
