Revathi's home cooking

MATAR PULAO RECIPE   INGREDIENTS FOR GRINDING Peeled garlic - 10 nos Sliced ginger - 3 nos (1 inch) Green chilies - 3 nos INGREDIENTS FOR TEMPERING Oil - 3 tbsp Cinamon - 2 nos Cloves - 4 nos Elaichi - 1 no Bay leaf  - 1 no Cumin seeds - 1/2 tsp Thinly sliced onions - 2 nos Fresh green peas - 1 cup Finely chopped mint leaves - 1/4 cup Rock salt - 3/4 tsp Sonamasuri rice - 1 cup (soak for 20 minutes) Coconut milk - 1 cup Water - 1 cup Preparation time : 15 minutes Cooking time : 30 minutes No of servings : 3 members Cuisine : Indian Coarse : Lunch box recipe or dinner Method: 1. To a blender jar, add ginger, garlic, green chilies and grind it into fine coarse mixture. 2. Heat oil in a pressure cooker, add cinamon, cloves, elaichi, bay leaf, cumin seeds and sliced onion. 3. Saute for 2 minutes, then add ginger, garlic, green chili mixture, fresh green peas, mint leaves, salt          and mix once.  4. Add soaked rice, coconut milk, water, stir once,...

CAPSICUM CHUTNEY RECIPE INGREDIENTS Oil - 1 tbsp Chana dal - 1 tbsp Urad dal - 1 tbsp Chopped onion - 1 no Finely chopped capsicum - 1 no Green chilies - 2 nos Peeled and sliced ginger - 2 nos (1 inch) Tamarind - a small  piece Rock salt - 1/2 tsp (as required) Coriander leaves - few Water - 1/4 cup (for grinding) INGREDIENTS FOR TEMPERING Oil - 1 tsp Mustard seeds - 1/4 tsp Curry leaves - 1 string Preparation time : 10 minutes Cooking time : 10 minutes No of servings : 3 members Cuisine : Indian Coarse : Side Dish for idly or dosa Method: 1. Heat oil in a kadai, add chana dal, urad dal and fry until it turns golden brown in color. 2. Add chopped onion, capsicum, green chilies and saute for 2 minutes. 3. Add chopped coriander leaves, ginger, tamarind, salt, saute for a minute and turn off the flame. 4. Let it cool down completely, place it in a blender jar, add water and grind it into smooth paste. 5. Place the chutney in a bowl, for tempering, heat oil in a tadka pan, add mustard ...