Tuesday, February 22, 2011

Bell Pepper Rice

Bell Pepper Rice

I got tons of peppers (sweet and hot) from farmers market. Initially did not know what to make but them remembered my mother's pepper rice. She always made them with green pepper so I just followed her recipe for these colored peppers. Turned out to be delicious and can be made in a jiffy even when you are super tired.
What you need:
Peppers - at least 10 medium size (different colors or just green or just red or just yellow)
Basmati Rice - 1 1/2 cups
Mustard Seeds - 1 tsp
Curry leaves - 1 spring
Cashews - 5 or 6 (or more if you like them or any other nut)
Gingili oil - 4 tbl spoons

Masala Powder
Dhania (coriander) seeds - 2 tsp
Tuvar dal - 1 tsp
Sesame seeds - 2 tsp
Dry red chilies - 5 nos (or more if you want it hotter)
Curry leaves - 1 spring

How to make it:
1. Chop all the peppers and keep them aside.

2. Cook the basmati rice in a large pan and drain the water.
Tip on cooking the rice: Keep triple the amount of water and let it boil. Then add the washed basmati rice and let it cook to al dente. Once al dente strain the water and keep the rice uncovered. This will give you rice where each kernel will be separated.

3. Dry roast the masala powder ingredients and powder them. Not too fine or too coarse. Medium fine.

4. Now heat gingili oil in a wok or kadai.

5. Add mustard seeds once the splutter, add cashews once they turn golden then add curry leaves once they turn crisp, add the bell pepper and the cooked basmati rice.

6. Mix the rice and the peppers once and add the masala powder. Do not cook the bell pepper too much otherwise they will lose their crunch and it will not be as tasty.

7. Lastly add salt - mix and remove.

Serve warm with raita or yogurt.

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