Colorful BellPepper/Capsicum Rice - Reposted for FF7SL- Tiffen Box Event

Atlast i squeezed some time out of my very busssy schedule(needed a reason for not blogging!!!!!! :) )for my blog!!!!

Shopping, Shopping and Shopping Daily with my in-laws. My Father-in-law Loves Cooking, he just goes crazy cing all types of Fresh Veggies and Fruits here. He is even more stunned when we say some of these veggies and fruits are cultivated here. He literally fell in love with Bell Peppers, we got two small bags containing 4 peppers of diff color. Colorful Bellpepper/Capsicum Rice is a Quick Recipe.

Here comes the Recipe

Ingredients

Cooked Rice - 3 cups

Bell Peppers - 4 nos (preferably in different colors), thinly sliced

Medium sized Onion - 1 no, Finely Chopped

Green Chillies - 2 nos, Slit open

or REd Chilli Powder - 1 or 2 tsp

Dhaniya powder or Raw Coriander Powder - 1/2 tsp

Grated Fresh Ginger - 1 tsp

Garlic - 1 clove (Optional)

Curry Leaves - 1 sprig

Coriander leaves for garnishing

Salt to taste

Method

Heat Oil in a Pan splutter Mustard seeds/Cumin seeds, add curry leaves, Add Green Chillies, Add Onions and saute unitl they become transculent, add the Sliced Bell Peppers and saute in a low flame, If you are using Red Chillie powder, add it now, add salt, Cover and cook in a slow flame for 2-3 minutes. Add Dhaniya powder and cook for a minute or two. Remove from flame. Mix with Cooked Rice, Adjust the salt and Garnish it with Coriander leaves and Serve with any Raita.

Sending this to FFS7L-Tiffen Box Event Hosted by Radhika and Sudheshna.

Capsicum Rice

 Capsicum Rice or Vangi Bath is an ideal lunch box dish. The ingredient list may be long. But it is very easy to prepare. Try and let me know!

Ingredients:
Basmathi Rice - 1 Cup
Capsicum/Green Bell Pepper - 1 Big
Oil - 3 tbsp
Ghee - 1 tbsp (optional)
Turmeric powder - 1/4 tsp
Salt - as needed
Coriander leaves - to garnish

Seasonings:
Mustard Seeds - 1 tsp
Urud Dal - 1 tsp
Curry leaves - a few
Red Chillies - 2
Cashews - a few (optional)
Hing - 1/4 tsp

Roast in 1/4 tsp ghee and powder:
Jeera - 1/2 tsp
Pepper - 1/2 tsp (optional)
Red chillies - 4
Urud Dal - 1 tsp
Channa Dal - 1 tsp
Coriander Seeds - 1 tsp
Cloves - 4
Cinnamon - 1 inch stick
Grated Coconut - 2 tbsp

Method:
Cook basmathi rice in 2 cups of water. The grains should be separate. Set aside.
Roast the ingredients listed above to golden brown and powder.
Heat oil/ghee in a pan.
Do the seasoning.
When mustard seeds crackle, add chopped capsicum. Sprinkle salt and turmeric powder.
Fry till capsicum turns soft.
Gently add rice and roasted powder and toss well.
Add salt.
Garnish with coriander leaves.
Have it with raitha or chips.

Note: You may also saute a handful of chopped onions with capsicum for more flavor.

Mixed Sprout Brown Rice

Being in a Diet and not eating Rice, that too when your staple food is Rice!!! is a bit stressful. So, I prefer having rice atleast twice a week, and to ward off my guilt i prefer Brown Rice. Though Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content.

When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.

Saying that, you cannot hog on it, it should be taken minimum.  To Brown Rice, i added some mixed sprouts to make it a bit more nutritious.

Ingredients

1 cup Cooked Brown Rice

1 small onion, thinly sliced

2 tbsp Sprouted Green Peas

2 tbsp Sprouted Horse Gram

2 tbsp Sprouted Green Gram

2 tbsp Peanuts/Groundnuts

2 Green Chillies

Hing a pinch

Turmeric a pinch

1 tsp Ginger Juliennes

Chopped Coriander

Salt to taste

Method

Cook all the sprouts until soft. In a Wok, Heat oil Splutter mustard seeds, Add green chillies, add hing and turmeric, add Onion and saute it till its translucent, add the cooked sprouts and saute for 2 minutes, add salt and mix well. Add Cooked Brown Rice and mix well. Garnish with Ginger Juliennes and Chopped Coriander.

I Liked mine with Tomato Raita. To make it, Heat lil oil, splutter mustard seeds, add hing and add 1 small tomato, well chopped. Cook it for 2-3 minutes. Add Salt and take it off the flame. Let it cool for a minute then add 2-3 tablespoons of yogurt. Tadaaa!!!! your Tomato raita is ready.

If you wish to take this raita for lunch, Keep the yogurt separately and mix it with tomato before you eat.

Sending this to Food for 7 stages of Life – Tiffin Box Event Hosted by Radhika and Sudheshna.