Recipe Rice can be cooked in many tasty ways
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 - 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
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.