Many a times, I have expressed in this little space of mine that I love flavored rice varieties. That love is evident from the fact that there are 100+ rice based dishes on the blog.
And keeping that love alive, I looked up a rice based dish when I was paired with Padma Rekha for the final week of Blogging Marathon # 53. When I was browsing through the recipes, I saw this one with my favorite veggie- Capsicum. So I settled on it and then went on to select side dishes for this too and made it as a meal for dinner.
This rice makes use of fresh ground masala that is really very flavorful.The kids too enjoyed this dish along with the other dishes I cooked from Padma's blog.
Adapted from Plantain Leaf
Cooked rice- 2 cups
Colored bell pepper / Capsicum- 1/2 cup,chopped
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Ground nut- 1 tablespoon
Oil- 1 tablespoon
Salt to taste
For the masala powder
Groundnut- 2 tablespoons
Coriander cumin powder- 1 tablespoon
Red chilies- 2
Sesame seeds- 1 teaspoon
Grated coconut- 2 tablespoons
Heat a pan and roast the peanuts, sesame seeds+chili, grated coconut separately. Let it cool and them grind it along with coriander cumin powder.Grind in short bursts so that it remains in a powder form else it will become pasty.
Heat a pan with oil and add cumin and mustard.When the mustard pops, add ground nut and let it roast for a minute.
Add the capsicum and saute for a few minutes. I cooked it until it was just done, i.e. it still had a light crunch.Add rice and the masala powder, salt and mix. Simmer for a few minutes and serve
This can be served a such or with a raita and side dish of your choice.
The other two side dishes will be revealed in the coming days.So stay tuned...
Labels: Blogging Marathon, Capsicum Recipes, Rendezvous with Rice, Step-by-step Pictorial Recipes, Vegan varieties