December 29, 2013

Bell peppers/ Capsicum rice

I am here with yet another recipe using my favorite tricolor bell peppers. Good news is, its also a quick lunch box recipe. And yet another yummy way of using bell peppers. Look at those gorgeous colors!

Bell peppers - 3
Cooked Rice - enough for 2- 3 people

For roasting and grinding, as masala: 
(can be made double or triple the quantity, and stored in air tight container for a couple of weeks)
Dry red chilies - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander seeds - 1/4 tsp
Fenugreek seeds - a pinch
Garlic pods - 2
Peanuts - a fistful

mustard seeds
cumin seeds
fresh curry leaves

1. In a pan, dry roast the ingredients listed for roasting and grinding, over medium heat. You may as well roast them in a couple teaspoons of oil, if you prefer.
Gringing Paprika

2. When it is cooled off, grind it finely.

3. In the pan, heat a tablespoon of oil and add seasoning ingredients listed above. When they splutter, add finely cut bell peppers and fry them until they are tender fork but still crunchy.

4. Add the ground masala powder and a teaspoon salt to the peppers in the pan and mix gently.

5. Mix in the cooked rice and adjust the salt according to taste. Mix gently but thoroughly so that there are no lumps of ground masala in between the rice.

Enjoy this wholesome delicious dish..!!


1. Spice level of this dish can be adjusted according to our taste by the number of dry chilies roasted in making the ground masala.

2. The spice level can be even more brought down for kids by keeping aside a little white rice and mixing later while giving to them.