Monday, January 30

Capsicum Rice


Capsicum rice is one of my success dishes as a beginner that some people have even mapped me to my capsicum rice in their minds. It is simple mixed rice suitable for preparing and packing hours earlier to consuming; however, just the ingredient list is a little longer though they are basic ones available at home. Capsicum’s flavour is aroused with other blended spices and imbued in the rice.


Serves: 2
Preparation Time: 10 min
Cooking Time: 10 min (Excluding time for steaming the rice)

Ingredients:

1.      Capsicum - 2
2.      Oil – 1 tbsp
3.      Mustard – ½ tsp
4.      Urad dal – ½ tbsp
5.      Asafoetida – 1 pinch
6.      Curry leaves – 1 spring
7.      Steamed rice – 3 cups
8.      Ghee – 1 tbsp

For Masala:
1.      Ghee – 1 tsp
2.      Cumin seeds – 1 tsp
3.      Pepper corns – ½ tsp
4.      Coriander seeds – 1 tsp
5.      Urad dal – 1 tbsp
6.      Bengal gram – 1 tbsp
7.      Cinnamon – 1” piece
8.      Cloves – 2
9.      Red chillies – 2
10.  Coconut - 2” piece


Method:

Step 1: For masala heat the pan, roast the ingredients separately (if preparing for larger scale) or together with a tsp of ghee until crisp and aromatic. Be sure not to burn them; grind them in a mixer and keep aside.


Step 2: Heat oil in a tawa and season with mustard, urad dal, curry leaves and asafoetida (if you prefer add some Bengal gram & Urad dal to tempering also)
Step 3: Add the chopped capsicum and sauté for 2-3 minutes so that it gets cooked but not deformed.


Step 4: Then add the ground masala mix & salt and roast for one more minute.


Step 5: Slowly add the cooked rice into the pan, drizzle some ghee and mix well. Turn off stove. Adjust salt.


Step 6: Serve with raita or plain curds.


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