Tuesday, August 14, 2012

Corn & Capsicum Rice - A heavenly combo

Corn & Capsicum is my favorite veg combo. I really love to cook both of them individually or as a  combo. Whenever i cook this combo, i'll be waiting to finish the cooking wanting to grab the final outcome asap.
These both veggies tastes blend with each other like a heaven and again i just love it. 

Recently, i've got this vegetables in my refrigerator in abundance. So, i thought to cook a single rice item menu for lunch. whenever, i'm too tired to cook a full course menu, i'll just give my family a few options from which they can choose one. And that would be our single item menu for the day. This corn & capsicum rice is also one of those few items. 

I prepared this item on a tiral basis and it has come well. So, let us get in to the details of recipe.


Corn kernels - 150 gms
Capsicum finely chopped -  150 gms
Onions finely chopped - 3 big onions
Chilli  (cut in to pieces) - 8
Cooked rice - 2 cups
Oil - 5 tblsp
Cumin seeds - 2 tblsp
Dhania Powder - 1 tblsp
Pepper powder - 1 tblsp
Dry Chilli powder - 1 tblsp
Garam Masala - 1 tblsp
Salt - as required
Sugar - 1/2 tblsp
Kasoori Methi - a generous pinch


Heat oil in a pan and add cumin seeds to the hot oil.
Once they started crackling, add chillis and let them fry in the oil.
Then add cut onions and cook them until they are tender and soft. Don't over cook the onions because they are still going to be in the frying pan for some more time and going to be cooked along with capsicum and corn too.

When the onions turn to transparent, add corn and capsicum pieces together.

Add salt and sugar to the veggies and sprinkle some water.

Cook them with the lid on for five minutes in the low flame.
When the veggies become soft and tender, add Dhania powder, garam masala powder, chilli powder and pepper powder.
Take the Kasoori methi in to your palm and rub with your gently and add it to the vegetables in the pan.

If you think the vegetables are getting dry, add little water (about a teaspoon at time)

Mix well with a spatula.
Now add the rice and mix well with a spatula.

Add finely chopped Coriander leaves and keep the lid on for 2 minutes.
Transfer in to a serving bowl and serve with curd raitha or tomato sauce.

My Notes
Chillis can be reduced to 6 (if you prefer then rice to be mildly spicy)
Chilli powder can be avoided (for the same above reason)
I would prefer this rice as it is (because i prepare the same with heavy dose of spicyness)

Since i'm back form a long break, more and more posts are coming up.


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