March 26, 2017

Cabbage Capsicum Rice

How to make Cabbage Capsicum Rice

            Here is a really no fuss, quick lunch box recipe, I had noted down from a tv show.  The flavor & color of the rice will vary slightly based on the kind/color of cabbage & capsicum used in the recipe. Check out my pictures below for an idea. It really doesn't need an accompaniment, but its totally upto you, what you serve it with. Sending this quick recipe to my fellow bloggers at CCC # 42: March Week 4.

Ingredients for about 3 servings -

Basmati rice - 1 cup, soaked for 20 mins
Water - 1.5 cups
Cabbage - 250 gms, shredded
Capsicum/bell pepper - 1, cut into strips
Onion - 1, sliced
Ginger-Garlic paste - 1 Tbsp
Krambu/Cloves - a few
Elakkai/Cardamom - 2 no:s
Pattai/Cinnamon - 1 whole
Green chillies - 3 no:s, slit
Oil - 2 tbsp
Salt to taste
fried cashews (optional) - about 6 no:s

Stove top method-

  • Heat a kadai with oil, add the cloves, cinnamon, cardamom; saute for a minute on medium low & add green chillies, onions - saute until golden brown, add ginger-garlic paste & saute on low, preferably covered (so it doesn't splatter) until the raw smell disappears.
  • Add the capsicum & cabbage on high heat, saute for about a minute. Add the drained rice, 1.5 cups of water & salt. Stir, cover and cook for about 10 minutes on medium low heat. When the rice is cooked soft, top it with fried cashews & serve with any raitha, curry, papad or just plain.

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