Capsicum Chitranna

Chithrana or Lemon Rice is a rice dish, Here in Karnataka it is very famous and people love to have them even for breakfast. 
I have just added capsicum and tried this chitranna. It taste nice and capsicum aroma adds to the taste.

In South India, Rice dishes are very famous and common. May be because Rice is grown here. People have rice dishes for breakfast, lunch and dinner also. Previous day's left over rice is used as Chitranna (Lemon Rice) for breakfast some time. In festive and festival days fresh rice is cooked and prepared as some type of rice dish. Like Bisibele bath, (Dals, vegetables and rice is cooked with some spice), Vanghibath. (using vegetables especially brinjals dry curry is cooked and mixed with rice), or Rice vegetable Palav, ( Though Palav has come from North India, people especially children love to have Vegetable Rice) and many more rice dishes are prepared.
Rice provide carbohydrates and gives energy. These rice dishes are also used as lunch and packed for offices as lunch box.
Let us see This Special " Capsicum Chitranna" recipe. It is an easy and quick dish. No Onion or No Garlic used in this Rice Dish.
Prepare the rice and let it cool. Then prepare " Capsicum Rice".

Lets see the recipe Now :
Things Needed:
Cooked Rice : 1 Cup
Capsicum : 2
Green chilly : 2
Lemon : 1/2 ( 1 Teaspoon)
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Ginger : A small piece
Salt : As Required
Oil : 1 Tablespoon
Ghee : 1 Tablespoon

Method :
1. Wash and cook rice and let it cool.
2. Wash and cut capsicum into thin pieces, slit green chilly and grate ginger and keep it aside.

3. Grate/dry grind coconut and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves.
6. Add cut capsicum and fry nicely till soft.

7. Add cooked and cooled rice. Add turmeric powder, grated ginger and salt. Mix it nicely.

8. Add grated coconut and lemon juice. Mix it nicely and put off the fire. Add ghee and mix it well.

9. Shift the ready chitranna to a serving bowl and serve.

10. Serve with papad and a cup of curd/yogurt.

Note :
Fry capsicum nicely so that the rice mixes well with rice. Adding onions to chitranna is optional. Adding grated carrots to chintanna is optional. Adding ghee is optional. You can use little more oil instead. Adding more chilly is optional.
Time : 20 Minutes + Rice cooking : 20 Minutes.
Serves : 2 to 3.
Measurement of water and Rice ratio:
Sona Masoori Raw Rice : 1 Cup : 2 1/2 of- to 3 cups of water.
Basumati Rice : 1 Cup Rice : 2 Cups of water.

Bombay Bread Toast

Bombay Bread Toast is a snack and You can have them any time of the day. It goes well with cup of coffee/tea/juice. When you are hungry and you crave to have some think yummy, spicy and not that oily, this Bombay Bread Toast really serve the purpose.

I have used normal bread, besan/channa flour/kadale hittu, spices like green chilly, garam masala and vegetables like onions, tomato and carrots.
As I said it is an easy, yummy snack and goes well with chutney/ketchup.
Let us see the recipe Now :

Things Needed;

Bread Slices : 4 to 6
Besan Or Channa daal powder : 1/2 cup
Onion : 1
Green Chilly : 2 to 3
Carrots : 1 ( 1 cup of carrot gratings).
Tomatoes : 1 (Big size)
Coriander leaves : 5 to 6 Sticks.
Salt : to taste.
Garam Masala : A pinch
Jeera pr cumin seeds : 1/2 tea spoon.
Oil or Ghee : 2 to 3 table spoon
Water : Required quantity
Cooking Oil/butter/Ghee : 2 to 3 Tablespoons

 Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Wash and remove the outer layer of carrot and grate it.

3. Wash and cut tomato into small and keep it aside.
4. Wash and cut green chilly, coriander leaves into think pieces.

5. Now take a bowl and put channa flour besan/Kadale hittu and salt in it.
6. Add cut onions , green chillies and coriander leaves, tomatoes and grated carrots.
7. Add required water and prepare bajji dough. (Let it be little thicker than bajji dough)
8. Slice the bread in triangular shape. (No need to cut out the edges).

9. Keep a pan on the fire and heat. Place a bread slice and spread bajji dough on the top.

10. Add little oil around and cover the lid. Cook on 30 seconds).

11. Turn the other side slowly and cook for a minute. (Bajji dough gets cooked). Add a teaspoon of oil around the bread.
12. Cook nicely till the bajji dough turns golden brown.
13. Remove from the pan and serve with chutney/Ketch up and a cup of coffee/tea.

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14. Repeat the same with remaining bread and the dough.n the low flame . Use 1 tea spoon of oil for each bread. Serve with ketchup or any kind of chutney.

Note : 

Cut onions in to small pieces . So that it cooks faster. Use of butter/ghee instead of oil is optional. Adding chilly powder/any other spice is optional.
Serves : 2 to 3
Time : 20 Minutes