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CAPSICUM

Capsicum Rice

Basmati rice 1 cup
Capsicums (Bell Peppers) 4 or 5 medium
Lemon 1
Grated dry coconut 1-1/2 tblspn
Turmeric powder 1/4 tsp
Ghee 3 tblspn.

For Seasoning:
Mustard seeds 1/2 tsp
Black gram dhal 1 tsp
Bengal gram dhal 2 tsp
Red chillies 2
Curry leaves, a few
Cashew nuts 8
Roasted peanuts 1 tblspn

For masala powder:
Red chillies 6
Cinnamon 1 inch piece
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Black gram dhal 1 1/2 tsp
Bengal gram dhal 1 1/2 tsp


Fry the masala ingredients in a little ghee until brown. Powder and set aside. Cook rice until 3/4 cooked. Drain water, spread and mix in a teaspoon of ghee then set aside to cool. Heat ghee and add seasonings 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, and the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala and mix in gently but thoroughly. Mix well and garnish with cut coriander leaves.

Capsicum Sweet Potato Rice

2 cups Basmati rice
1 medium sweet potato, diced
1 large capsicum
2 Tblsp peanuts
2 Tblsp spoon dhania (coriander)
1 teaspoon urad dal
1 teaspoon channa dal
2 Tblsp dried coconut
1 tsp mustard seeds
Pinch of sugar
1 tsp asofoetida


Fry the dhania, dals and coconut in little ghee until golden, then powder. Cook rice and cool. Heat a little ghee and splutter the mustard, then add dal mixture, asofoetida and curry leaves. Add capsicum and cook until soft. Add sweet potatoes and cook until soft (but not mushy). Add the masala powder, salt and a pinch of sugar. Mix well with cooked rice. Garnish with coriander leaves and fried cashew nuts and offer.

Pullao with Roasted Capsicum

Rice, cooked 1 cups
Ghee 2 tbsps
Green, yellow and red capsicum cup, cut in long strips
Red chilli powder 1 tsp
Cumin seed powder tsp
Dry mango powder tsp
Garam masala tsp
Salt to taste


Heat ghee and add the capsicum strips. Mix all the spices and salt. Roll the capsicum in the spices, then put on a baking tray and roast in the oven for 40 minutes at medium temperature. Cook the rice, place hot cooked rice on a serving plate. Heap the roasted capsicums in the middle and offer.



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