CAPSICUM - PEAS VANGHI BAAT

Capsicum - Peas Vanghi Baat is a rice dish. It is a type of masala mixed vegetable rice. Vanghibaat can be prepared in many ways and using different vegetables. I have used Capsicum and Peas as main vegetables, mixed with home made Vanghibaat powder. Used lemon instead of Tamarind.

 Lets see some benefits of using Capsicum and Peas;
Capsicum is a rich source of vitamin A and C. It also has antioxidant properties. It has blood clotting properties. Capsicum is low in fat, cholesterol and calories. Capsicum extracts help the hair to be strong and thick and prevents the hair fall. One should be very careful while using it since it contain burning sensation. 

Green peas are one of the most nutritious leguminous vegetables, rich in nutrients, minerals and vitamins. Fresh pea pods are excellent source of Folic acid. Peas contain Vitamin A , Vitamin C, Vitamin B and Vitamin K. They are also rich source of anti oxidants, many minerals like calcium. iron, zinc and manganese.

Here is a recipe of simple Capsicum - Peas Vanghi baat. We can have Vanghi baat for breakfast, brunch, lunch or dinner. This Vanghi baat can be prepared during festivals or kitty parties.

Things Needed :

Cooked Rice : 2 Cups.
Home Made Vanghibaat Powder :  2 to 3 Table spoons
Lemon extract : 2 Table spoons
Salt : to taste
Peas : 2 Cup (fresh or frozen)
Capsicum : 1 (Medium sized)
Oil : 2 Table spoons
Ghee : 1 Table spoon
Mustard seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Ingh : a pinch
Curry leaves: 6 to Leaves
Coriander leaves : 2 Table spoons.

Method :

1. Wash and cut capsicum, curry leaves and coriander leaves.

2. Wash and cook peas in a micro oven or pressure cook . ( if fresh 1 whistle will do).
3. Keep a pan on the fire and put oil.

4. Put mustard seeds and urid dal. Let the mustard seeds splutter.

5. Add curry leaves and ingh to it. Add cut capsicum and fry them nicely till they are bit soft.

6. Add boiled peas and mix it well. Add salt and turmeric powder.

7. Add home made vanghibaat powder and mix it well. Fry on low flame.

8. Now add cooked rice and mix it well. Add a spoon of ghee. Add lemon extract.

9. Mix it nicely and add coriander leaves on the top and shift the ready baat to a serving bowl.

10. Serve this Capsicum -Peas Vanghibaat for a breakfast, brunch, lunch or dinner.

You can pack Capsicum -Peas Vanghibaat  for a lunch box for kids and Office goers.

Note:



You must cook rice earlier and make it cool to use. Rice grains should be separated when its done. If you are using basmati rice use 11/2 cups of water and sona masuri use 2 1/2 of cups of water.(For 1 cup rice). So that you get good grains of rice. You can use green chilly to give a spicy taste. You can also add cut onions while frying capsicum. You can prepare vanghibaat, using long brinjals carrots, beans even cabbage. We can use broken wheat, Medium sized Rava (semolina), Thick variety of flattened rice instead of rice. Using coconut is also purely optional. I haven't used coconut.

To prepare home made vanghi baath powder, dry roast coriander seeds (1 Table spoon), Channa dal, Urid dal (each 2 table spoons), cinnamon a small piece and 4 to 6 cloves, red chilly, curry leaves and ingh. Dry roast them one by one and leave it for cooling and then dry grind. Using just made masala powder adds to the taste.

Time :
Cooking rice :15 minutes
Preparing time : 10 Minutes.
Serves: 4 to 5

Spicy Cabbage Curry

Spicy Cabbage curry is a gravy - side dish. It goes very well with chapati, poori, roti, dosa and plain rice.

Lets see some benefits of using Cabbage:
Cabbage is incredibly nutritious, very low in fat and calories. Cabbage contains powerful antioxidants and help to reduce the bad cholesterol levels in the blood. Fresh cabbage is an excellent source of natural antioxidant, vitamin C, Vitamin - B 5, B -6 and Vitamin K. Cabbage contains minerals like potassium, manganese, iron an magnesium.

Here is a recipe of Spicy Cabbage Curry and we can serve them as one of the side dish. Mild spice and the taste will be liked by all age group. In this recipe I have not used garlic or onions.

Things Needed :
Cabbage : 3 Cups.(cut cabbage)
Green chilly : 3
Ginger : 1 Tea spoon (grated)
Almonds : 8 to 10
Garam Masala : 1/2 Tea spoon
Tomatoes : 2
Coriander leaves : 1/4 bunch
Jeera : 1/2 Tea spoon
Oil : 1 Tea spoon
Fresh cream :. 1 Table spoon
Lemon juice : 1 Table spoon.
Salt : Required
Water : 1 to 2 Cups

Method :
1.Wash and cut cabbage, green chilly and ginger, coriander leaves and tomatoes.

2. Pressure cook or Microwave cabbage using little water for 5 minutes.

3. Grind almonds, green chilly, tomatoes, coriander leaves and ginger till paste.

4. Keep a pan on the fire and heat. Add oil and jeera.
5. Fry jeera for 10 seconds. Add ground paste and stir for 2 to 3 minutes.

6. Add turmeric powder and garam masala and fry for 1 minute.
7. Add cooked cabbage and salt. Mix it well and cook for 5 minutes.
8. Add a spoon of fresh cream and mix it well again and shift the curry to a serving bowl.

 9. Add lemon juice and mix it well just before serving.

10.Serve with Chapati, roti or poori. You can serve this curry with Dosas too.

Note:

Cabbage must be cooked well so that it mixes well with spice. You can also add a spoon of butter instead of fresh cream. I have added the cream from the milk. ( From the top of just boiled milk).
You can add more chilly if you wish. Using garlic and onions is purely optional. You can also use fresh coconut while grinding. If you are using onions, fry onions and grind along with grinding masala or fry along with ground masala.
Time : 15 minutes
Servings : 4 to 5