Capsicum Rice

Cooks in: 20 Minutes Serves: 2 People

Capsicum is cultivated world wide and used in many cuisines. They are also known as bell peppers.  They are highly nutritious and are rich in Vitamin C and B6. Fresh ones contain 94% water. This aromatic healthy rice variety is ideal for lunch box  as well as parties.

Ingredients:

  • 1 Cup Little Millet/Samai
  • 2 Big Green Capsicum thinly sliced
  • 1 Big Onion thinly sliced
  • 1/2 Tsp Salt
  • 1/8 Tsp Turmeric Powder
  • A Pinch of Asafoetida
  • 3 Tbsp Roasted Peanuts
  • 6 Tsp Spice Powder (heaped)
  • 10 Curry Leaves
  • 2 Tbsp Sesame Oil
  • Seasoning of 1/2 Tsp each of mustard seeds, Urad dal and Chana dal
Spice Powder:
  • 2 Red Chillies (long)
  • 2 Beydagi Red Chillies
  • 1 Tsp Jeera
  • 8 Methi/Fenugreek Seeds
  • 2 Tbsp Grated Coconut (heaped)
  • 5 Tsp Coriander Seeds (heaped)
  • 2 Tsp Chana Dal (heaped)
  • 1 Tsp Sesame Seeds

Directions:

  1. Wash and soak the millet for 30 minutes.
  2. Dry roast sesame seeds, coconut and methi seeds.
  3. Roast the other ingredients given under the heading 'Spice Powder' in a tea spoon of oil and grind along with the dry roasted spices to a coarse powder.
In a 2 Ltr Pressure Cooker:
  1. Layer 1:  2 tbsp oil
  2. Layer 2: Thinly sliced onion to cover the cooker bas
  3. Layer 3:  Drained millet
  4. Layer 4: Spread the thinly sliced Capsicum pieces
  5. Layer 5: Spice Powder, salt, turmeric powder, asafoetida and curry leaves
  6. Pour one cup water by the inner sides of the cooker without disturbing the set up.
  7. Close and cook for 3 whistles and open after pressure settles down. Fluff up after 10 minutes and mix in the seasoning and peanuts.
  8. Serve with onion raitha.

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