LETZ COOK/CRAFT/MAKE

This is a very easy recipe and is a whole meal by itself. This will be my entry for the JFI - Bell Peppers event hosted by Creative Pooja . Ingredients: Rice (cooked) - 2 cups Roasted cashews - 2 tbsp Curry leaves - 10 Capsicum (chopped) - 1 cup Groundnut (powdered) - 2 tbsp (optional) Turmeric powder - 1 tsp Oil or Ghee - 2 tbsp Salt - as needed To Powder: Red Chillies - 5 Cinnamon - 1/2 inch Dhania - 2 tsp Jeera - 1/2 tsp Split urad dal - 1/2 tsp Channa dal - 1/2 tsp Shredded coconut - 1/2 cup Seasoning Ingredients: Mustard seeds - 1/2 tsp Split urad dal - 1/2 tsp Channa dal - 1/2 tsp Red Chillies - 2 Method: Dry roast the to powder ingredients. Be careful and do not let the coconut turn black. Let it cool and powder it. Heat oil and add the seasoning ingredients. Once the mustard starts to splutter add the curry leaves and capsicum and fry till the capsicum changes color. Add groundnut powder, turmeric, salt and the ground mixture and fry for a few minutes. Add cooked rice and mix

This is a very easy recipe and can be prepared within minutes. Any kind of vatral (dried vegetable) can be used. Ingredients: Sundakkai Vatral - 2 tbsp Sambar Powder - 2 tsp Thin tamarind extract - 1/2 cup Oil - 1 tbsp Salt - as needed Rice flour - 1tsp Seasoning Ingredients: Fenugreek seeds - 1/2 tsp Mustard seeds - 1/2 tsp Dry red chillies - 2 Toor dal - 1 tsp Asafoetida - 1/2 tsp Method: Heat oil and add the seasoning ingredients. Fry till the mustard starts to splutter and then add the vatral and fry in low heat for about 10min. Add sambar powder and fry for 5min and then add the tamarind extract. Let it come to a boil. Mix rice flour with 1 tbsp water and add it to the boiling mixture. Allow to cook till it becomes thick. Remove from heat and serve with rice and papad.