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Had been thinking of posting this for a long time, finally today I got to post this. Simple and easy rice variety. I usually prepare this masala earlier and store it in fridge. So it is easy and fast to pack up lunch in the morning.

Capsicum_Rice

 

Capsicum_Rice_1

Ingredients:

Rice : 1 cup cooked ( I have used Brown Basmathi Rice, any kind can be used)

Bell Pepper/Capsicum : 1 large

Salt : 1/2 teaspoon

Oil : 1 teaspoon

Onion : 1/4 of a large

Ginger Garlic Paste : 1/2 teaspoon

Grated Coconut : 1 tablespoon

To Grind:

Coriander Seeds : 1 1/2 tablespoons

Channa dal : 1 1/1 tablespoons

Urad dal : 1 tablespoon

Cumin Seeds : 1/2 tablespoon

Fennel Seeds : 1/2 tablespoon

Black Pepper : 1 teaspoon

Fenugreek Seeds : 1/8 teaspoon

Red Chili : 3 to 4

Sesame Seeds : 1 teaspoon

Oil : 1 tablespoon

Method:

  • Add 1 tablespoon oil in a pan, when it is hot roast all the items in to grind separately. You can roast it together as well, but separately you can roast it better. Let it cool and then grind it to a fine powder.
  • You can store this masala for later use in an air tight container in fridge.
  • Cook rice and let it cool.
  • Chop capsicum, onion to large chunks.
  • Heat 1 teaspoon oil in a large pan. When hot add onions , ginger garlic paste and saute it for 2 to 3 mins.
  • Next add the capsicum chunks and saute for 3 to 4 mins.
  • Next add the grind powder(around 1 1/2 tablespoon), salt, coconut and mix well.
  • Saute for another 2 to 3 mins.
  • Once the capsicum gets cooked well, add the rice and mix well. Now the heat should be in low.
  • Once everything gets mixed stop and serve with any raita.

 

 

 

 

 

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