Capsicum Rice

I usually make Capsicum Rice often as its liked by my family members. Its my favourite Variety Rice too. This time I have tried a different one which is simple and easy. Checkout my Capsicum Bath and Capsicum Corn Rice previously posted.

Sending this recipe to Create n Carve guest hosted by Helen and started by Nayna.

Ingredients
Steamed Rice - 4 cups
Capsicum - 2 nos
Onion - 1 no
Ginger garlic - 2 tspns
Tomato - 1/2 no
Oil - 2 tspns
Channa Dal/Kadalai Paruppu - 1/4 tspn
Curry leaves - few
Dry Red Chilli  1 no slit
Salt
For Masala Powder
Channa Dal/Kadalai Paruppu - 1/2 cup 
Dhaniya - 2 tspns
Dry Red Chilli - 2 nos(As per your taste)

Preparation Method
Chop all ingredients and keep aside.
In a kadai, add a drop of oil and roast channa dal, dhaniya and dry red chilli till brown. Cool it and make fine powder.
In the same kadai, add oil, channa dal wait till its brown, dry red chilli, onion, ginger garlic, curry leaves, a pinch of salt and saute till transparant.
Add tomato and cook till soft.
Add capsicum and cook till soft.
Add the masala powder and mix well. Saute for 2mins. Off the stove.
Add steamed rice and salt. Mix well.

Enjoy hot Capsicum Rice with Papad/Vadams.

Babycorn Capsicum Curry

Pic courtesy - My friend Rekha

Ingredients
Babycorn - 6 nos
Capsicum - 1no
Onion - 1no
Tomato - 1no
Ginger - 1 tspn
Garlic - 1/2 tspn
Garam Masala powder - 1/2 tspn
Red Chill powder - 1/2 tspn(As per your taste)
Jeera/Cumin powder - 1/4 tspn
Dhaniya/Coriander powder - 1/2 tspn/
Turmeric powder - a pinch
Olive oil - 1 tspn
Mustard Seeds - 1/4 tspn
Jeera/Cumin seed - a pinch
Salt to taste

Preparation Method

Cut all the vegetables into medium big pieces.
Slice babycorn into thin slices.
Heat a kadai/wok, add oil, mustard, wait till it splutters. Add jeera and saute till its splutters.
Add onion and a pinch of salt. Saute till transparant.
Add ginger garlic paste or chopped.
Add tomatoes and saute till soft.
Add capsicum and babycorn and saute till soft.
Add turmeric, salt and masala powders. Mix well and cook till raw smell goes and blends well.
Saute in low flame.


Serve with hot chapathis or puris. You can also wrap with chapathis.

Veg. Fried Rice

Veg. Fried Rice is a chinese dish but very famous in India. I had taken snaps last time when I prepared but was so lazy kept on pending to post. Today, I prepared this for lunch and took new snaps of it. Me and my friends enjoy eating in Shanthi Sagar, Bangalore which is a fast food.

Ingredients
Rice - 2 cups(Steamed)Basmati Rice tastes good.
Onion - 1 no
Ginger garlic - 1 tspn(Chopped finely)
Green Capsicum/Bell pepper - 1 no
Yellow Capsicum - 1/2 no
Beans - 4 nos
Carrot - 1/2 no
Cabbage - 1 cup
White or Black Pepper powder - 1 tspn(As per your taste)
Green chilli - 1 no(slit) or Chilli Sauce - 1 tspn
Soya Sauce - 1 tspn
Tomato Sauce - 1/2 tspn
Ajinomoto/Chinese salt - a pinch(Optional)
Spring onion - 1 tspn(chopped) for garnishing - Optional
Olive Oil - 2 tspns(I used EVOO like Rachel's says:-)
Salt

Preparation Method
Wash and shred all veggie into thin pieces.
Heat a wide wok/kadai, add oil, onion, ginger garlic a pinch of salt and saute till transperant.
Add carrot and beans. Saute for 1min.
Add capsicum and saute for 1min.
Add cabbage and saute for 1min.
Add all sauces, ajinomoto and saute till its half cooked.
Sprinkle pepper powder and mix.
Add rice and mix well. Check on salt.
Garnish with chopped spring onion.

Serve with Tomato Ketchup or Gobi Manchurian.

Notes - If you use white pepper, the colour of the rice will be white.
           If you use black pepper, the colour of rice will change to slightly dark.

Capsicum Corn Rice

Capsicum Corn Rice sounds different but is a great combination. I tried first time with the instructions of my Father in law who is good cook. Thanks a lot.

This is very delicious and simple rice. Its a non spicy rice. I usually prepare non-spicy food for my in laws. So this was a treat to them. We do not use garlic at home you guys must have seen it in optional. This is the first dish using garlic in my kitchen.

Ingredients

Basmati Rice - 2 cups
Corn - 2 cups (Fresh or tinned)
Capsicum - 2 nos (Sliced thin)
Onion - 2 nos (Sliced thin)
Tomato - 1 no (Sliced thin)
Green chilli - 2 nos(Optional)
Mint leaves(Pudina) - few leaves
Garlic - 2 nos(chopped finely)
Ginger - 1" piece chopped finely
Spices - 2 nos each(Elachi/Cloves/Cinamon/Star Anis)
Coconut milk - 1 cup
Oil - 2 tspns
Ghee - 1 tspn
Salt

Snap shot of ingredients

Preparation Method
Soak basmati rice in water for half n hour.
In a pressure cooker, put 1 tspn oil deep fry little onion in brown colour. Keep aside.
In the same cooker, now add ghee, oil, spices and saute.
Add onion, ginger, garlic, a pinch of salt and saute till onion is transperant.
Add tomato and cook till soft.
Add Capsicum and corn saute for few minutes.
Add rice, coconut milk, water, mint leaves, salt and stir well.
Pressure cook for 2-3 whistles.
Garnish with the deep fried onion.

Capsicum Corn Rice is ready to serve. Can be had as it is or with Raitha.

This Recipe is going for EFM Variety Rice by Srilekha. My other recipe going is Curd Rice with Pomagranate.