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.

Shimla Mirch Ka Kairsas

How to make Shimla Mirch Ka Kairsas (Goan Cuisine)

             Craving for something tangy, sweet & sour; with crunchy nuts in every bite? Then, this should be on your list of foods, to try. The flavors in this dish and the combination of ingredients were unusually new & unique; well, at least for my family. This zesty and colorful dish is from the Hindu Cuisine of Goa. No onions or garlic are used and the fusion of the ground masala, along with the roasted nuts & the tanginess of the tamarind, makes it a delectable accompaniment. Go ahead and give it a try. You might surprise yourself !!

Corn & Capsicum Masala/Shimla Mirch aur Makai ki sabji

How to make Corn & Capsicum Masala/Shimla Mirch Aur Makai Ki Sabji

       Bell Peppers in the west, Capsicums in the east; these colorful fruits are also known as sweet peppers, because of their lack of Capsaicin, the compound responsible for a pungent nature. They come in a variety of bright & vibrant colors, which makes them a treat for at least three, if not four of a diner's senses. They also impart a unique aroma, to anything it's cooked with. Have a few of these peppers on hand? Why not try this recipe, the next time you are wondering what to cook tonight? Goes great with any Roti or Pulao.

Ingredients:

Steamed,Corn Kernels - 1 Cup

Cut, Green Capsicum - 2 no:s

Cut, Red/yellow Capsicum - 2 no:s

Chopped, Onions - 2 no:s

Chopped/Pureed Tomatoes - 2 no:s

Fresh Coriander leaves - 1/4 bunch, Chopped

Ginger - Garlic paste - 1 Tbsp

Oil - 3 Tbsp

Cumin seeds - 1/2 Tsp

Red Chilli powder/Paprika - 1/2 Tbsp

Coriander powder - 1.5 Tbsp

Cumin powder - 1/2 Tbsp

Turmeric powder - 1/4 Tsp

Salt to taste

Garam Masala powder - 1 Tsp

Thick fresh yogurt/Curd - 1/4 Cup, beaten  

Lemon Juice - 1 Tsp

Pico De Gallo/Tomato-Jalapeno Salsa

How to make Pico De Gallo/Tomato-Jalapeno Salsa

Feliz Cinco De Mayo, people!! Cinco de Mayo is a celebration that is observed in the United States as a celebration of Mexican heritage and pride on the 5th of May. I should admit, I was a little surprised & 'duh'-ed when i found that Cinco de Mayo's translation, simply means "fifth of May"! Check out this interesting video to find out more about this holiday, that's apparently celebrated more in the US than in Mexico.

The colors in the Pico de gallo, instantly remind us of a Mexican fiesta. Mexican Cuisine is probably the next best thing; for people like me, who find it hard to sustain without chillies in some form or the other. Any kind of Salsa is good - all I beg for, is some heat in it. The Pico de Gallo is probably the easiest variety to make. All you have to do is, chop up the ingredients & serve chilled. My son, who has a chronic distaste for tomatoes, loves Salsa - I wonder, if i should tell him what the main ingredient is?

Capsicum (Green Bell Pepper) Masala Rice

How to make Capsicum (Bell Pepper) Masala Rice

            There are days when I am left wondering what I could make for the lunch-box, with the ingredients on hand. This is an easy variety rice, that will please your family for sure. The freshly ground masala adds a zest to the sweet & aromatic peppers; while the roasted Peanuts & Lentils/Dals add a delightful crunch to this  flavorful rice.

         

                

Stuffed Hot (Bell) Peppers

How to make Stuffed Hot Peppers

           I made these to go along with the Mexican themed party foods since I needed something that wasn't loaded with Carbs. I would suggest these hot pepper boats go in the 'Sides' category. As a plus, this is also a good source of Protein as there are Soy granules in the stuffing. If you find small peppers you could cut them across, which makes them more presentable. I decided to turn mine into boats so the pieces aren't too big for one serving.

Stuffed Hot Peppers