Sometimes, minimal vegetables but colourful ones work wonders for us. The other day I bought some red bell pepper, their colour tempted me to make them mine. Also, I had a few jalapenos at home, a bit of hunger and some temptation to eat rice. The thought of capsicum masala rice made me feel good. After all it is nothing - just add a fresh twist to the leftover rice or a quick option to be carried for lunch. You could also serve it as one of the options of rice while preparing elaborate lunch for guests.
Serves - 2 people
Ingredients needed:-
For Masala
2 tsp coriander seeds (Dhaniya)
½ tsp cumin seeds (Jeera)
3 red chillies broken into halves
1½ tsp spoon Chana daal
1 inch Cinnamon stick
2 tbsp Roasted peanuts
The Vegetables
1 red bell pepper (capsicum)
1 small onion or half of large onion
2 Jalepenos (if you don’t have them substitute with green chillies, but jalapenos taste better)
1 sprig of Curry leaves
Jeera (cumin seeds)
salt to taste
2 tbsp cooking oil
Coriander leaves to season
2 cups of cooked rice
Serves - 2 people
Ingredients needed:-
For Masala
2 tsp coriander seeds (Dhaniya)
½ tsp cumin seeds (Jeera)
3 red chillies broken into halves
1½ tsp spoon Chana daal
1 inch Cinnamon stick
2 tbsp Roasted peanuts
The Vegetables
1 red bell pepper (capsicum)
1 small onion or half of large onion
2 Jalepenos (if you don’t have them substitute with green chillies, but jalapenos taste better)
1 sprig of Curry leaves
Jeera (cumin seeds)
salt to taste
2 tbsp cooking oil
Coriander leaves to season
2 cups of cooked rice
Method
1) Take a pan. Dry roast (without using oil) the coriander seeds, cinnamon stick, red chillies, cumin seeds, chana dal on a low flame until dal gets slightly brown and a fresh flavour of spices fills the room.
2) Remove from fire and let it cool.
3) Grind it into a coarse masala along with roasted peanuts.
4)Now add some oil in a pan. Add cumin seeds, curry leaves and chopped onions.
5) Once the onion gets translucent, add chopped bell pepper, chopped jalapeno, a bit of salt and half of masala. Fry until bell pepper is cooked but still crunchy.
6) Now add the cooked rice and remaining masala. Mix it well gently. Season it with coriander leaves and serve with chilled plain curd or raita or paapad.
2) Remove from fire and let it cool.
3) Grind it into a coarse masala along with roasted peanuts.
4)Now add some oil in a pan. Add cumin seeds, curry leaves and chopped onions.
5) Once the onion gets translucent, add chopped bell pepper, chopped jalapeno, a bit of salt and half of masala. Fry until bell pepper is cooked but still crunchy.
6) Now add the cooked rice and remaining masala. Mix it well gently. Season it with coriander leaves and serve with chilled plain curd or raita or paapad.
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