Wednesday, September 10, 2014

Tomato-Capsicum Rice

quick recipe

I love basmati rice. For me, its a staple food. During lunch, I prefer rice as a meal rather than chapati and sabzi. So, the experiment with rice goes on a daily basis on my countertop and this invention deserved to be text and shared.

Its a quick recipe, free from onion-garlic i.e, its a jain/satvik recipe

Serves - 2-3 people

Preparation time - 5 min
Cooking time - 10 min

Ingredients :

Long Grain Basmati Rice (Cooked) - 5 cups
Tomato (medium size, pureed) - 3
Capsicum(finely chopped) - 1
Oil - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Asafoetida (Hing) - a pinch
Turmeric powder (Haldi) - 1/2 tsp
Corriander powder (dhania powder) - 1/2 tsp
Pav bhaji masala - 1 tsp
Salt to taste

Procedure : 

  1. Heat oil in a pan.
  2. Crackle cumin seeds and asafoetida. Then add turmeric powder, corriander powder and salt. cook for 30 seconds.
  3. Add pureed tomatoes, capsicum and pav bhaji masala, cook open on a medium flame for 4-5 min till the mixture starts releasing oil on the sides of the pan.
  4. Add cooked rice, simmer the flame. Mix everything very nicely. (Make sure there are no lumps in rice before you add it into the masala-mixture.)
  5. Cover the wok with a lid and let it cook for 2 min on sim flame. Stir occasionally.
  6. Tomato Capsicum rice is ready!
Suggested Garnish - 1 tsp chopped fresh corriander.

** I've used finely chopped capsicum and one slit cherry tomato for the garnish. You can garnish like that too :) For kids, you can add a cube of butter.

jain satvik recipe

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