TWO IN ONE RICE (CAPSICUM AND CLUSTER BEANS) WITH AN ARRAY OF AWARDS

It has been a week long I posted the earlier one. Last week fully, work was occupying me more and could not have time even to sit relax for a second. With increased office work, servant maid got abscond without any prior information, toddler’s caretaker took leave for two days, each day was more hectic than the previous day. Weekend also went somehow fast as there was a function to attend.. Got up early, disturbed toddler’s sleep and hurried him to finish his morning routines, dressed him up, pestered hubby dear to get ready, finally when we reached there, there was a disappointment looking forward…Seems the function was postponed to another day considering that as more auspicious one and we have not been informed about this…..OMG!! Mind flashbacked a second quickly about the efforts taken…Sunday is the only day I can sleep relaxly for some extra time but that is also gone.. With so much of morning disappointment, the headache started and it persisted for the whole day… Am too tired now and exhausted and lethargic to start another week now.. With the hope that blogging will give me some energy by seeing all the colorful dishes and awards, deliberately sat now in midst of all the necessary chores.

Coming to the recipe, both capsicum rice and cluster beans rice are made using vangi bhat powder and is a perfect lunch box item. During the initial days of marriage, my hubby was not in much interest with capsicums and cluster beans but right from the first time I prepared both of these, he started liking both these veggies.. So, if you are not a much-liker-of capsicum/cluster beans, try this once and definitely you will start liking this

INGREDIENTS:

Cooked Basmati rice – 2 cups

Capsicum/Cluster Beans – 250 g

Onion - 1 medium size

Green peas – 1 cup (optional)

Clove/cinnamom – each one

Bay leaf – 1

Green chilly – 1

Salt – to taste

Oil – 2 tsp

Ghee – 1 tsp

TO MAKE POWDER:

Asafoetida – a small piece

Red chilies – 8-10 (adjust according to your spiciness level)

Bengal gram – 4 tsp

Urad dal – 2 tsp

Coriander seeds/dhaniya – 3 tsp

SEASONING ITEMS:

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – few

METHOD:

· Wash and drain the basmati rice and keep aside for 10 minutes.

· Heat pan with ghee, add the spices and bay leaf, then add turmeric powder, onion and sauté well until the onion becomes light brown. Then add the rice and salt and double the amount of water to the rice. Pressure cook for two whistles.

· Heat kadai with little oil, fry the ingredients given in the list “to make powder” one by one, and grind to a fine powder.

· In the same kadai, after removing the ingredients, add some more oil if required, add the seasoning items one by one, then curry leaves, then the capsicum/cluster beans and peas. Add little salt and turmeric powder and mix well. Close with a lid and let it get cooked in medium flame for sometime. Stir in between else the veggies will be overburnt. Once the veggies have become tender and cooked well, add the ground powder, mix well. Keep it in low flame for 2 minutes stirring in between.

· Add this to the cooked and cooled rice and mix gently with a ladle. Check for salt and adjust accordingly. If you wish, you can also add a teaspoon of ghee for a good aromatic flavor.

· Serve hot with any pappad or side dish of your choice.

AWARDS SECTION:

Sanghi and Shama has honored with not just one award but an array of awards!! I feel very happy and energetic dears.

I would like to pass this all my blogger friends as am sure these awards will make one feel very brisky and energtic..