29 Oct 2012

Capsicum Rice

I swear that this would become one of the yummiest lunch box recipes you've ever had...... We always like capsicums in our menu. The capsicum peanut poriyal always found its place on the table, on a weekly basis. One day when I had surplus bell peppers at hand I wanted to try a main course using them.... and guess what..... it turned out to be the tastiest of all mixed rice recipes. You can find the original recipe here. Do give it a try......

You will need..........

Capsicum - 1 (chopped)
Rice - 1 cup (cooked)
Lemon juice - 1 tbsp
Salt - to taste

For Spice Powder:
Jeera/Cumin Seeds - 1 tsp
Coriander Seeds - 1 tbsp
Dry Red Chillies - 6 (Adjust acc to taste)
Cinnamon Stick - 1 inch
Urad Dal - 1/2 tbsp
Hing - 1/4 tsp
Roasted Peanuts - 3 tbsp
Curry Leaves - a sprig
Oil - 1 tsp

For Tempering:
Mustard Seeds - 2 tsp
Urad Dal - ½ tbsp
Channa Dal - ½ tbsp
Curry Leaves - a sprig
Oil - 2 tsp

Get going..........
  1. Heat a kadai with oil and roast all ingredients for the spice powder until they turn golden. Cool them completely before grinding. Set aside.
  2. In the same kadai heat 2 tsp of oil and temper it with the items given in the list.
  3. Now add in the chopped capsicums and saute it for 2 mins.
  4. Add in the spice powder and saute it for another 2 mins. 
  5. Now add in the rice and mix it up well until each grain is coated with the masala.
  6. Add salt. Pour the lemon juice and switch off the stove.

Now your capsicum rice is ready to go into your lunch box. Just pappad would be a great combination!!!!

- You can add bell peppers of all colours to make it all the more colourful.
- Grinding peanuts along with the other spices is optional. You can even add them as whole roasted nuts as 
   the original recipe calls for. But I find this way all the more tastier.

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