of Chennai, IN
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2 tbsp butter
1 1/2 cups long grain rice
1/2 cup chopped onion
1/2 cup chopped Capsicum pepper
1 clove garlic,
2 cups water
1 (14.5 oz) can diced tomatoes and green chilies
2 tsp chili powder
3/4 tsp salt
1/2 tsp Black paper
1 cup shredded Cheddar cheese
In a large suacepan, melt butter over medium heat.
Add rice, onion, Capsicum, and garlic; cook until rice is browned and vegetables are tender.
Stir in water, tomatoes, chili powder, Paper and salt; bring to a boil, reduce heat, and simmer, covered, 15 to 17 minutes, or until rice is tender.
Stir in cheese. Serve hot with more cheese.
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