Capsicum Rice
indian, rice
1 cup plain rice
4 medium capsicums (bell peppers)
1 lemon
1 1/2 tablespoon grated dry coconut
1/4 teaspoon turmeric powder
3 tablespoon oil
1 for seasoning:
1/2 teaspoon mustard seeds
1 teaspoon black gram dhal
2 teaspoon bengal gram dhal
2 red chillies
1 few curry leaves
8 cashew nuts
1 tablespoon roasted peanuts
1 for masala powder:
6 red chillies
1 inch piece of cinnamon
2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 1/2 teaspoon black gram dhal
1 1/2 teaspoon bengal gram dhal
Fry the above ingredients in a tea spoon of ghee or oil till golden brown. Powder and keep.
Cook rice until 3/4 cooked. Drain water off the rice, spread and cool. Mix a tea spoon of oil or ghee to that and keep aside.
Heat oil and add seasonigs one by one and fry till golden brown in color. Add diced capsicum and fry till soft. Reduce heat and add grated dry coconut. Fry until light brown; add turmeric powder, salt, & 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.
by Sridhar Sathya QWKH04A@prodigy.com
Yield: 1 servings