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.

Paneer Paratha

Paneer paratha is made with the cottage cheese or the Indian cheese; I usually prepare paneer at home. I prefer to prepare crumbled paneer dishes such as koftas, bhurjis, paneer parathas with home made paneer. I had my first and best Paneer paratha in the Punjabi household where I stayed as a paying guest. Punjab is where the recipe originated and I was gifted to learn it from the authentic source itself.

Ingredients:

1. Paneer grated - 1 cup

2. Onion - 1/2 cup finely chopped

3. Green chilies - 2 finely chopped

4. Chaat masala - 1 tsp

5. Coriander - 2 tbsp finely chopped

6. Wheat flour - 2 cups

7. Salt as required.

8. Oil - 1 tbsp

9. Carom seeds - 1/4 tsp

10. Butter as required for preparing parathas

Method:

Step 1: Knead wheat flour, carom seeds, oil, salt and make a soft dough, slightly  more moist than phulka dough. 

Step 2: Mix the grated paneer, onion, green chilies, chaat masala, coriander and salt in a bowl.

Step 3: Take a 50 gm portion of dough, roll into ball and flatten with a rolling pin as a palm sized circle with edges thin and center thick.

Step 4: Grease the center with some oil and keep a big spoon of paneer mix in and cover it with the edges like a stuffed dumpling. 

Step 5: Now by dusting some dry flour on to it roll it into a paratha, make it flatter until it doesn't get torn.

Step 6: Grease butter on a heated tawa and prepare the parathas on both sides.

Rajma Masala

Rajma masala and steamed rice is a super dooper combo that every north Indian adores; however, rajma is from Mexican origin. This is suitable for parties or potlucks or lunch boxes and unlike most special dishes this is a hassle free, healthy, easy for digestion and eat-it-anyway dish (you can eat it like a lentil soup or with rotis or with rice or even as dip or spread). This is one such dish which when you try once you'll keep repeating often.

Ingredients:

1. Rajma - 1 cup
2. Tomato - 3
3. Onion - 1
4. Butter/ Oil - 1 tbsp
5. Bay leaf -1
6. Cumin seeds - 1 tsp
7. Asafoetida - 1 pinch
8. Ginger - 2" cut into long thin slices
9. Green chili - 1
10. Red chili powder - 1 tsp
11. Coriander powder - 2 tsp
12. Garam masala - 1 tsp
13. Lemon - 1
14. Coriander for garnishing.

Method:

Step 1: Wash and soak rajma overnight. With some salt pressure cook the rajma approx for 3 whistles until soft but not mushy.
Step 2: Puree tomato and green chili into fine paste.
Step 3: Heat butter or oil in a pan, add bay leaf to it, crackle cumin seeds, sprinkle asafoetida, add sliced ginger and saute the finely chopped onion in it.
Step 4: Once the onion becomes translucent, add the pureed tomato paste and saute until oil separates.
Step 5: Add the cooked rajma into the masala, add chili powder, coriander powder, garam masala and add water as per consistency.
Step 6: Adjust salt and spices and simmer for 5 minutes and turn off heat.
Step 7: Squeeze juice of a lemon, garnish with chopped coriander and serve hot with rice.