Capsicum masala rice





Author p.namu.1827 Servings 0 persons
Published February 04, 2008 Cooking Time 1 hour
Is Veg Preparation Time 35 mins
Main Ingredient 0 Standing Time mins

Description
This fast and flavorful dish is a simple recipe, quick and easy-to-make and so tasty!Capsicum and roasted peanuts gives crunchy taste!

Recipe of Capsicum masala rice

Ingredient Name Quantity Unit
Cinnamon Stick  1inch Piece
Black Gram Daal(minnapappu)  1 Teaspoons
Cumin seeds  1/2 Teaspoons
Coriander Seeds  1 Tablespoons
Dry red chillies(adjust spice level)  3-4 Piece
Roasted Peanuts  3 Tablespoons
Freshly Grated Coconut(Optional)  1 Tablespoons
Ghee/Oil  2 1/2 Tablespoons
Black Mustard Seeds  1 Teaspoons
Capsicums(bell peppers)-Thinly Sliced  2 Big
Fresh Curry Leaves  10-12 Numbers
Cooked Rice  3 Cup

Directions
To the cooked rice add a tsp of Ghee and combine(each grain should be separate). Keep aside.Heat a tsp ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums and fry them for approx 3 minutes. DonÔÇÖt over cook them, let the capsicums retain their crunchy texture. Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed Serve hot with pickle,yogurt,appadam(poppadams).
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