This is a recipe that I have tweaked and changed and reworked many many times over the past couple of years.I have added and subtracted all kinds of ingredients to this dish but this final version of the recipe is the way I like it the most.
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Ingredients and method to make the Capsicum Carrot Rice.
1 1/2 cup long grained rice (like Basmati)(I use 1 3/4 cup of water to cook this rice)
1 medium sized onion cut fine
3 carrots grated ( or cut very fine)
2 green bell peppers (cut into small pieces)
1/4 tsp turmeric powder
1 1/2 tsp vangi bhath masala ( I use the MTR brand)
1/4 tsp chili powder
tamarind size of very small lime
salt to taste
3 tsp coconut scrapings (optional)
2 tbsp oil
2 tsp channa dhal ( for tempering)
1 tsp mustard seeds (for tempering)
1.Cook the rice in the cooker.Cook until done but do not over cook, each grain of the rice should be separate.
2.Soak the tamarind in warm water for about 15 minutes.Press out all the pulp/juice from the tamarind and discard the fiber and seeds.This yields about 1 cup of tamarind juice.
3.Heat oil in a large pan and put in the channa dhal and the mustard seeds.Once the mustard seeds have spluttered and the dhal is slightly golden brown add in the sliced onions.
4.Saute the onions until transparent,then add in the carrots and the green bell pepper.Saute for a minute.
5.Add in the turmeric powder,vangi bhath masala and the salt.Add the tamarind juice and boil in an open pan.
6.By the time the water from the juice is evaporated the green bell pepper and carrots would be cooked.
7.Gently add in the rice at this stage and mix it in carefully.
8.Garnish with the coconut scrapings and cilantro.
Serve hot with raita or gravy side dish.Serves about 4.
This is my entry to the Mixed Rice event hosted by EC
Ingredients and method to make the Capsicum Carrot Rice.
1 1/2 cup long grained rice (like Basmati)(I use 1 3/4 cup of water to cook this rice)
1 medium sized onion cut fine
3 carrots grated ( or cut very fine)
2 green bell peppers (cut into small pieces)
1/4 tsp turmeric powder
1 1/2 tsp vangi bhath masala ( I use the MTR brand)
1/4 tsp chili powder
tamarind size of very small lime
salt to taste
3 tsp coconut scrapings (optional)
2 tbsp oil
2 tsp channa dhal ( for tempering)
1 tsp mustard seeds (for tempering)
1.Cook the rice in the cooker.Cook until done but do not over cook, each grain of the rice should be separate.
2.Soak the tamarind in warm water for about 15 minutes.Press out all the pulp/juice from the tamarind and discard the fiber and seeds.This yields about 1 cup of tamarind juice.
3.Heat oil in a large pan and put in the channa dhal and the mustard seeds.Once the mustard seeds have spluttered and the dhal is slightly golden brown add in the sliced onions.
4.Saute the onions until transparent,then add in the carrots and the green bell pepper.Saute for a minute.
5.Add in the turmeric powder,vangi bhath masala and the salt.Add the tamarind juice and boil in an open pan.
6.By the time the water from the juice is evaporated the green bell pepper and carrots would be cooked.
7.Gently add in the rice at this stage and mix it in carefully.
8.Garnish with the coconut scrapings and cilantro.
Serve hot with raita or gravy side dish.Serves about 4.
This is my entry to the Mixed Rice event hosted by EC
2 comments :
Thats a very healthy one...thanks for participating
Yummy looking rice!
And a surprise with two awards for you at my blog at the post: http://foodwithapinchoflove.wordpress.com/2008/06/06/nice-matters-and-good-chat-blog-awards/
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