Capsicum Rice Recipe - Cooking Index
Capsicum Rice Recipe - Cooking Index
| 1 cup | Plain rice | |
| 4 | Bell Peppers | |
| 1 | Lemon | |
| 1 1/2 tablespoons | Grated dry coconut | |
| 1/4 teaspoon | Turmeric powder | |
| 3 tablespoons | Oil | |
| For Seasoning: | ||
| 1/2 teaspoon | Mustard seeds | |
| 1 teaspoon | Black gram dhal | |
| 2 teaspoons | Bengal gram dhal | |
| 2 | Red chiles 2 Curry leaves | |
| 1 | Cashew nuts | |
| 1 | Roasted peanuts | |
| For masala powder: | ||
| 6 | Chiles | |
| 1 x | Cinnamon | |
| 2 teaspoons | Coriander seeds | |
| 12 teaspoons | Cumin seeds | |
| 1 1/2 teaspoons | Black gram dhal | |
| 1 1/2 teaspoons | Bengal gram dhal |
Fry the above ingredients in a tea spoon of ghee or oil until golden brown. Powder and keep.
Cook rice until 3/4 cooked. Drain water off the rice, spread and cool. Mix a teaspoon of oil or ghee to that and keep aside.
Heat oil and add seasonings one by one and fry until golden brown in color. Add diced capsicum and fry until soft. Reduce heat and add grated dry coconut. Fry until light brown; add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala. Mix well and garnish with cut coriander leaves.
Source:
Yamuna Devi
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