Show me ur Refridgerator and Award!!!

I am posting the photos for Show me ur Refridgerator Event by Divya. My fridge is 3 doors, veggie part is a little messy so just posting 2 photos....

Now Award time Jay has given me this award for participating in the event. Thanks Jay.

She has rules to pass it on to 3 blogger friends.

I am passing this lovely award to my dear friends Rekha, Asha and Sanjeeta

Capsicum Corn Rice

Capsicum Corn Rice sounds different but is a great combination. I tried first time with the instructions of my Father in law who is good cook. Thanks a lot.

This is very delicious and simple rice. Its a non spicy rice. I usually prepare non-spicy food for my in laws. So this was a treat to them. We do not use garlic at home you guys must have seen it in optional. This is the first dish using garlic in my kitchen.

Ingredients

Basmati Rice - 2 cups
Corn - 2 cups (Fresh or tinned)
Capsicum - 2 nos (Sliced thin)
Onion - 2 nos (Sliced thin)
Tomato - 1 no (Sliced thin)
Green chilli - 2 nos(Optional)
Mint leaves(Pudina) - few leaves
Garlic - 2 nos(chopped finely)
Ginger - 1" piece chopped finely
Spices - 2 nos each(Elachi/Cloves/Cinamon/Star Anis)
Coconut milk - 1 cup
Oil - 2 tspns
Ghee - 1 tspn
Salt

Snap shot of ingredients

Preparation Method
Soak basmati rice in water for half n hour.
In a pressure cooker, put 1 tspn oil deep fry little onion in brown colour. Keep aside.
In the same cooker, now add ghee, oil, spices and saute.
Add onion, ginger, garlic, a pinch of salt and saute till onion is transperant.
Add tomato and cook till soft.
Add Capsicum and corn saute for few minutes.
Add rice, coconut milk, water, mint leaves, salt and stir well.
Pressure cook for 2-3 whistles.
Garnish with the deep fried onion.

Capsicum Corn Rice is ready to serve. Can be had as it is or with Raitha.

This Recipe is going for EFM Variety Rice by Srilekha. My other recipe going is Curd Rice with Pomagranate.

Entries reposted for Events

Entries reposted for 2 events RCI Mumbai and Cooking for Kids.

Pav Bhaji
Churmuri/Bhel Puri
Masalapuri
Tikki Puri

RCI Mumbai by Lakshmi and Veggie Cuisine.

Vegetable Upma
Apple Juice

Veg. Sandwich

Lakshmi Venkatesh's Cooking for Kids Veggie and Fruits started by Sharmi.

Entries to State Specials

I am sending these recipes to State Specials hosted by Shanthi .

Karnataka, India

Main Course -

Bisibelebath-Huli Anna

Salad

Kosambari

Snack

Maddur Vade

Kerala/TamilNadu, India

Gravy

Aviyal

Jeera Rice

Jeera Rice is a very simple and tasty. Actually this I cooked yesterday for my in-laws who eat non-spicy food. They liked very much:-)

Later was browsing through Nags blog found in that she is hosting Monthly Mingle Ravishing Rice Recipes with Meeta MM. So posting it today since 15th is last day for entry.

Ingredients
Rice - 2 cups ( I used normal Ponni Rice. Can use Basmati Rice too.)
Jeeragam(Jeera) - 3 tspns (Depending upon quantity of rice)
Spices - Laung, Pattai, Elakka, Krambu(Cloves, Cinammon, Cardamom, Black cardamom) - 2 nos each
Cashews - few
Cooking oil - 2 tspns
Ghee - 1 tspn
Salt
Preparation Method
Cook rice and keep separately. Allow it to cool a bit. By mixing hot rice makes sticky sometimes.
In a thick bottom kadai, put oil, l/2 tspn ghee, spices, jeeragam and fry for 2 mins.
Now add rice, sprinkle salt and mix well.
Break cashews to small pieces and fry in ghee in a sauce pan. Garnish it to the Jeera Rice.

Jeera Rice is ready to serve. Enjoy this yummy rice with Dal Fry. Click here for my Dal Fry recipe.

Instant Manga Urugai (Mango Pickle)

Am back after a short vacation for my son's 1st year Birthday with Manga Urugai (Mango Pickle) Recipe.

Instant Manga Urugai (Mango Pickle) is very simple and tasty pickle. A very easy to prepare in 15mins. A good combination with curd rice. A meal is not complete without pickle in many occasions like marriages.

Ingredients Mango (Raw) -1 no
Oil - 2 tspn
Red chilli powder - 1 tspn (as per taste)
Mustard - 1 tspn
Venthayam(Fenugreek seeds) - 2 tspn
Salt to taste

Preparation Method
Chop mango with skin into small pieces and put in a bottle.
Put salt and red chilli powder and mix well.
In a sauce pan add 1 tspn oil and fry venthayam till brown. Remove and grind to powder.
Add 1 tspn oil , asafotida, mustard seeds and wait till it splutters.
Add all these to the mango and mix well.

Instant Manga Urugai (Mango Pickle) is ready to serve.

Notes - Pickle can be stored upto 1 week in refridgerator.

Dumroot(Pumpkin Halwa)

Dumroot is a sweet made with white pumpkin. Its a delicacy of Karnataka India. Its usually prepared during festivals and mostly in marriages.

This recipe goes for Mithai Mela hosted by Srivalli.

Ingredients

Pooshanikaai(White pumpkin) - 2 cups

Sugar - 1 1/2cups

Jadikaai powder (Nutmeg)- 1 pinch

Kumkumapoo (Saffron) - 1 pinch

Elakkaai (Cardamom powder ) - 1 pinch

Ghee/Butter - 1/4 cup

Heavy cream - 2 tspns

Cashew/Raisins - 1 tspn

Preparation Method

Remove skin and seeds of pumpkin and grate it. Press and remove excess water from it.

You can drink the water with mild salt and pepper. Its good for health.

Use heavy bottomed kadai. Add 1 tspn ghee and grated pumpkin. Cook till no water is left.

Now add sugar and cream. Cook till its dry. Keep in medium-low flame. Stir occasionally.

Add balance ghee, saffron, Jadikaai powder and Elakkaai powder mix well. Cook for few minutes and remove from flame.

Garnish with roasted cashews and raisins.

Tasty Dumroot Halwa is ready to serve.

Notes - If white pumpkin is not available you can do with Sorakaai (Bottle gourd) too.

Badam Puri

Badam puri is also one among the famous sweets in India. This is my Dad’s favourite sweet. I thank him for teaching me this and treating him.

Ingredients
Maida(All purpose flour) – 2 cups
Dalda or Vanaspati – ½ cup
Oil/ghee for deep frying
Grated Dry coconut for garnishing(optional)
Orange colour – a pinch(optional)
For sugar syrup
Sugar – 2 cups
Water – ¼ cup

Preparation Method
In a wide bowl, put maida, dalda and mix well slowly by hand. Once it is mixed well, sprinkle little water and knead like chapathi dough. Once it is thick in consistency like ball take 2 tablespoons oil and coat it. Leave it for 1-2 hours by closing a lid.

Now make Sugar Syrup
In a bowl add sugar and water. Heat in low flame until sugar dissolves. Stir occasionally. Allow it to thicken slightly. Consistency should be such that when touched with 2 fingers and separated, thin string like should be formed. (avoid touching while it is hot you may wish to use a spoon to take little portion, cool it and then test the consistency). Sugar syrup should be sufficient to soak each lot of puris.

For Badam Puri
Beat the dough nicely and make it soft. Make small balls. Flatten it into small round shape by kneading it on rolling pin (Like doing for Puris). Fold it twice once to half and again to quarter. So you get a triangle shape.

Heat oil in low medium flame in a Kadai and deep fry these till golden brown.

Soak the first lot in the sugar syrup until next lot is ready for soaking. Allow it to cool. Repeat same process for all the remaining puris.Garnish it with grated copparai(Dry coconut).

Yummy and tasty Badam Puri is ready to serve.

Top entry

Dear readers,

I am very happy and thrilled that my photo Kodbale was among top 5 entries in a Photo contest hosted by Grubsclub check out this link http://grubsclub.webs.com/contestresults.htm to view about the results.

I once again thank grubsclub. Keep checking my blog for more interesting vegetarian homemade recipes.