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Capsicum Rice

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  • 1 Cup Plain Rice
  • 4 -5 Medium Size Capsicums (Bell Peppers)
  • 1 Lemon
  • 1 1/2 Table Spoon Grated Dry Coconut
  • 1/4 Tea Spoon Turmeric Powder
  • 4-5 Table Spoon Oil
  • For Seasoning:
  • 1/2 Tea Spoon Mustard Seeds
  • 1 Tea Spoon Black Gram Dal
  • 1 Tea Spoon Bengal Gram Dal
  • 5 Red Chillies
  • A Few Curry Leaves
  • A Few Cashew Nuts
  • A Few Roasted Peanuts
  • For Masala Powder:
  • 5 Red Chillies
  • 1 Inch Cinnamon
  • 1 Tea Spoon Coriander Seeds
  • 1 Tea Spoon Cumin Seeds
  • 1 Tea Spoon Bengal Garam Dal

Directions For Cooking

  • Fry the masala ingredients in a tea spoon of ghee or oil till golden brown.
  • Powder and keep aside.
  • Cook rice until almost cooked.
  • Drain water off the rice, spread and cool.
  • Mix a teaspoon of oil or ghee to that and keep aside.
  • Heat oil 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, & the cooked rice.
  • Fry for a few minutes until the rice is hot.
  • Squeeze lemon juice and powdered masala.
  • Mix well and garnish with cut coriander leaves.
  • Serve with cucumber chutney.

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