Saturday, December 6, 2008

Corn Capsicum Rice | Bell Pepper Rice Recipe


Again a classic recipe that our family loves to eat :)), dont ask me what is that we dont enjoy eating :-p

Basic recipe of capsicum rice comes from my co-sister, according to her this can be prepared in a jiffy. I have made some changes to this & I cannot say my version can be prepared quick. It consumes time, but the end result would be yummy!!


Here goes the corn capsicum rice recipe:

Ingredients:

3 cups rice (sona masoori/ponni would do)
3 medium sized capsicum cut into 1 inch sized cubes(it will become colorful, if you use red, yellow capsicum too)
1 cup boiled sweet corn
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1.5 tsp urad dal
4 tsp peanuts
10 curry leaves
1 pod garlic (optional)
3-4 red chillies
2 tbsp grated coconut
2 tbsp oil
salt according to taste
1 tsp lemon juice



Method:
  • Cook the rice and allow it to cool.
  • Meantime dry roast the spices (mustard seeds, cumin seeds, urad dal, peanuts, garlic, curry leaves, red chilli) seperately & allow them to cool.
  • Remove the skin of the peanuts & crush them into a course powder ( can crush with a belan, no need to put in the blender/mixie)
  • Make a course powder of mustard seeds, cumin seeds, urad dal, garlic, curry leaves, red chilli & at the end add grated coconut and blend it for 30 secs. Dont add water!!
  • Heat a broad pan & add oil to it, when oil is hot, add capsicum & fry till capsicum becomes crisp. Add boiled corn to this & saute in oil for a minute.
  • Now add the course powder, crushed peanuts & saute again.
  • Break the rice & remove lumps if any & add this rice to the capsicum mixture.
  • Remove from flame & add salt, lemon juice, coriander leaves.
  • Mix well & serve it hot.

The above mentioned recipe serves 3-4 people & the preparation + cooking time is around 40-45 mins (including the time to cook rice).