Mexican Rice

Mexican Rice

Ingredients:

Basmati Rice: 1 cup
Onion (finely cut) : 1 cup
Garlic: 2 small pieces (optional)
Onion (normally chopped) :1 cup
Green Capsicum: 1 cup (neatly chopped)
Red Pepper ( if not available replace it with Tomato) finely chopped : 1cup
Yellow Pepper (if not available just ignore) 

Soy Sauce: 1tb spoon
Chilli powder: 1tb spoon
Ghee: 1tb spoon
oil
salt

* Even after replacing some of the ingredients it tastes best... no compromise in taste.

Method:

1. Cook Basmati rice and keep it aside to cool.

2. In a pan heat oil and fry onion till golden brown

3.Now add capsicum and tomato and fry together for 3 mins

4. add soy sauce to this fried veggies and continue frying

5. Now add chilli powder and fry for at-least a minute

6. Add rice , ghee and mix well

7. Serve hot.

Hurali Saaru- Mysore style.(Horse gram Rasam)

Hurali Saaru or Horse gram Rasam have been one of my favorites since childhood... This rasam tastes best when it is cool.... the best time to relish it is, when its not hot...
It is advised that taking horse gram more than twice a month is not that great for health as it increases body heat... Normally aspiring moms are not allowed to consume this. This Horse gram is mostly used in South-Indian States when compared to rest of the world....

For this recipe Soak Hurali (horse gram) for about 4 hours before preparation.

Recipe ingredients:

2 Onions
1 Cup of Hurali (Horse gram)
2 1/2  spoons of Rasam powder
Grated Coconut 1 cup
3 spoons of tamarind juice
Salt to taste

For  Garnishing:

6-7 curry leaves
2 spoons of chopped coriander leaves
1 spoon jeera
1/2 spoon Asafoetida
1 spoon ghee.
1 spoon mustered seeds.

Method:

 1.  finely cut one of the onions and along with this add soaked horse gram and pressure cook ( 3 whistles)

 2. now cut the other onion to medium size and along with this, add grated coconut, rasam powder and a fist full of (approx) pressure cooked horse gram to a blender and make it a fine paste adding water as much required.

3. now to the remaining pressure cooked horse gram add this paste and water accordingly and boil it for 10 mins and add required  amount of salt and tamarind juice .

4. boil it for 4 mins.

5. now for garnishing heat ghee in a small kadai with thick base and to that add mustered seed once the popping of the seed is stopped ,

6. Add jeera, follwed by curry leaves which is followed by Asafoetida and mix well

7. put this garnish preparation to the prepared rasam and add finely cut coriander leaves...

8. rasam is ready to relish....