Friday, February 20, 2009

Capsicum Rice in a Jiffy

There have been lot of occasion when there is only one vegetable in the fridge and you need to make dinner before hitting the neighbourhood mall for your weekly supply of grocery.

Now the vegetable in question today is the ever versatile capsicum or shimla mirch as they say in hindi or the Bell Pepper for all others. Whatever it is called I have found that this humble vegetable is so dynamic and can be used in different types of recipes and it blends in very easily with everything. So here is my take on this wonderful veggie.

This recipe is something that is very easy to prepare and it calls for capsicum and rice as the base ingredeints. The rest of the stuff you can easily get from any standard indian pantry :)

So here goes the recipe.

1 Katori (Medium)Rice
3-4 Medium sized Capsicum
Salt to taste
2 tbsp of Olive oil

For Dry Roasting:
2-3 Red Chillies
1/2 tsp mustard Seeds
1/2 tsp coriander seeds
1 tsp of Jeera
2 tsp of Urad Dal
2-3 tbsp of peanuts
two sprigs of curry leaves
Cinnamon stick small 1"
1 small elaichi (cardamom)
1 small laung (clove)

Boil the rice in water until it is just about cooked. Drain it and keep it aside. You may put salt and dribble some oil to keep the rice from sticking with each other.

Now dry roast the ingreadients as mentioned above and then keep it aside for cooling. Once cooled grind it into a fine powder in a coffee grinder.

Now cut the capsicum into bite sized pieces and keep it aside.

Heat some olive oil and fry the capsicum till they are slightly wilted. Now put the ground spice powder and fry for a couple of minutes. Now mix in the rice and fry for some more time.

Serve it hot with some onion raitha.

For the Raitha or the Yoghurt dip you will need:

1 Cup Yoghurt or Curd
1 medium sized onion sliced
Salt to taste
1 tsp cumin seeds, dry roasted and powdered
A pinch of paprika or chilli powder

Mix all the ingredients and serve along with the rice.

Enjoy your Capsicum rice with Raitha.

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