CAPSICUM MASALA RICE

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Capsicum masala rice is fast and flavorful simple recipe, easy and quick to make a delicious dish. The capsicum masala rice is made of a mixture of roasted spices and peanuts for spiciness and nuttiness with various colors of bell peppers added to make it very colorful.

This rice based dish is very refreshing for the fresh crunchy capsicums, masala flavor and crunchy peanuts that gears up the taste of the rice dish and make it an amazing and wonderful rice dish. Capsicum masala rice tastes truly delicious during the rainy and winter bringing in the season of bursting and vibrant colors of the bell peppers and heady spicy fragrance of the masalas.

Capsicum is a flowering plant in the nightshade family. Its species are native to the US where they have been cultivating for thousands of years by the people from tropical America. The fruit of capsicum plants have a variety of names depending on place and type. They are commonly called as chilli peppers, red or green pepper or bell peppers. The large mild form is called the bell peppers in the US and Canada.

They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). Some variety of capsicums is used as spices, vegetable and medicines. Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species

They are suitable for stuffing with fillings such as cheese, meat or rice. Frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes and they can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces. They can be preserved in the form of a jam, or by drying, pickling or freezing.

Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

Capsicum masala rice is a healthy rice dish made by combining cooked rice in a roasted spice blend of cinnamon, red chillis, black gram, cumin, roasted peanuts and coriander seeds in ghee, infused with seasoning of mustard seeds, aromatic curry leaves and capsicums and garnished with roasted peanuts.

The crunchy peanuts both in the spice blend and as a garnish lend the rice its unmistakable flavor. The crunchy effect of Capsicum with coarse powder of groundnut gives the nice flavor. To the cooked rice, add a little Ghee and combine (each grain should be separate) and keep aside.

Heat a little ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillies and fry further for another minute till the rawness disappears and the flavors come out. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.

Once cooled, grind to a make a coarse powder. In the same vessel, add the remaining oil/ghee and once it’s hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums (green, yellow and red) and fry them for approx 3 minutes. Don’t over cook them; let the capsicums retain their crunchy texture.

Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture. Add the grated coconut, roasted peanuts and ground masala powder and combine with the rice till its well mixed. Serve hot with pickle, yogurt, appadams poppadams).

If served with any gravy curry would be a complete meal. This rice can also be prepared using other veggies like the carrots, potatoes, eggplants etc. The capsicum masala rice is an enticing dish full of flavors so I am sure you would not miss out on watching the video at:

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Capsicums are low in fat, cholesterol and calories. It is so much more than just a flavoring agent. Capsicum is great for metabolism. The nutrients in these tangy vegetables lower triglycerides in the fat deposits in blood corpuscles. This not only burns extra calories, but also energizes the metabolism.

Capsicum is a rich source of vitamin A and C, capsicum also has antioxidant properties. These antioxidants combat the free radicals in the body and treat cardiac diseases, cataract, bronchial asthma and osteoarthritis. Capsicum has blood clotting properties.

Capsicum Masala Rice

Author : p.namu....

Preparation Time: 35min

Cooking Time : 25 min

Yield : 4 (4 servings)

Published On : Feb 4, 2008

Recipe Type : Rices

Standing Time : 5-8 mins

Ingredient : Peppers Capsicum

Description : This fast and flavorful dish is a simple recipe, quick and easy-to-make and so tasty!Capsicum and roasted peanuts gives crunchy taste!

Ingredient Name	Unit	Quantity
Black Mustard Seeds	tsp	1
Black Gram Daal(minnapappu)	tsp	1
Capsicums(bell peppers)-Thinly Sliced	big	2
Cinnamon Stick	piece	1inch
Cooked Rice	cup	3
Coriander Seeds	tbsp	1
Cumin seeds	tsp	1/2
Dry red chillies(adjust spice level)	piece	3-4
Fresh Curry Leaves	number	10-12
Freshly Grated Coconut(Optional)	tbsp	1
Ghee/Oil	tbsp	2 1/2
Roasted Peanuts	tbsp	3

Directions | How to make Capsicum Masala Rice

To the cooked rice add a tsp of Ghee and combine(each grain should be separate). Keep aside.Heat a tsp ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums and fry them for approx 3 minutes. Don’t over cook them, let the capsicums retain their crunchy texture. Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed Serve hot with pickle,yogurt,appadam(poppadams).

Recipe Tips

Serving Ideas

This rice can be prepared using other veggies like carrots, potatoes, , egg plants, etc. The peanuts really brings out the flavor, so don’t skip this step.

If you serve with any Gravy Curry ,it will be complete meal!

CAPSICUM MASALA RICE

Types Of Masala Pastes

MASALA VADA

RAJMA MASALA

SNAKE GOURD MASALA

LIVER MASALA

PUMPKIN MASALA

Every thing about CAPSICUM MASALA RICE | Vahrehvah :

Capsicum Masala Rice

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