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Rice and recipes

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Recipe Rice can be cooked in many tasty ways

Staple food Rice
Staple food Rice

R ice is one of the most versatile grains; you can do so many things with it. Here are two recipes for you to try this festive season

Capsicum rice

Capsicum - 1- 2

For the spice powder -

Dried red chillies - 3- 4

Cinnamon - 1 piece

Coriander seeds - 2 tbsp

Cumin – Half tsp

Black gram – One-and-a-half tsp

Tuvar dal – One-and-a-half tsp

Mustard seeds - 1 tsp

Black gram - 1 tsp

Tuvar dal - 1 tsp

Roasted cashewnuts and peanuts - 2 tbsp

Grated coconut – One-and-a-half tbsp

Turmeric powder – Three-fourth tsp

Pre-cooked rice - 3- 4 cups

Lime juice – One-and-a-half tsp

Salt to taste

Coriander leaves (chopped) - 1 tbsp, for garnish

Method

Dry roast three to four dry red chillies, one piece cinnamon, two tbsp coriander seeds, half tsp cumin seeds, one-and-a-half tsp black gram, one-and-a-half tsp tuvar dal till roasted over a low flame. Powder coarsely. Keep aside.

In a wok, heat oil. Crackle one tsp mustard seeds. When these pop, add black gram, tuvar dal (one tsp each), cashews and roasted peanuts and stir fry. Add the capsicum and onions, salt and the chopped green chillies. Sprinkle a little water and cook covered for about five minutes. Stir well. Add one-and-a-half tbsp grated coconut and saute till golden brown. Add three-fourth tsp turmeric powder and stir well. Stir in three to four cups of pre-cooked rice. Saute for five minutes. Add one to one-and-a-half tsp lime juice and the masala powder. Saute for four to five minutes. Serve hot garnished with coriander leaves.

Tip: Add roasted chilli peanuts.

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