Capsicum is a scrumptious vegetable with which we can do many recipes like capsicum masala curry, capsicum sambar, capsicum kootu and more recipes. Capsicum Masala rice is one of the rich and yummy rice variety which can be served with any stir-fried vegetable or with any raitha or simply with a pappad. I have prepared fresh masala to spice this capsicum rice. We can also make this Capsicum Rice quite simple, just by tempering green and red chili for spice and add peanuts to the tempering. But, this method of freshly grinding masala really adds a nice flavor to the rice.
Health Benefits of Capsicum:
A fresh, crisp capsicum is a tasty vegetable that can be a regular part of your healthy eating plan. This vegetable is low in calories and contains 0 grams of fat and a good supply vitamins and minerals. Their mildly sweet flavor makes capsicum versatile enough to include a wide variety of nutritious recipes. The capsicum complement the taste of chili as well. Always try to use capsicum raw or even if we are cooking, make sure its not losing its crispness.
Tips for making Capsicum Rice:
- For cooked rice we can use the left over rice or we can spread the freshly cooked rice in a broad plate and allow it to cool down completely so that it doesn't get mushy while combining with capsicum and spice powder.
- Adjust the quantity of pepper and red chili according to your taste.
- Along with other grinding ingredients, we can also include 2 teaspoon of dry coconut and 1 teaspoon of sesame seeds.
- Always stir-fry the capsicum in medium flame. We need tender but yet crispy capsicum. Capsicum cooks quickly so keep an eye otherwise it will be very soft and mushy.
- While mixing the capsicum, onion and spice powder, gently mix without mushing the rice.
If you like this Capsicum Rice, you can also try:
- Vangibaath (Brinjal Rice)
- Pudina Rice (Mint Rice)
- Amla Rice (Gooseberry Rice)
- Beans Masala Rice
- Vegetable Biryani (Pressure Cooker Method)
Recipe Card
Capsicum Masala Rice | Kids Lunch Box Recipes
Servings: 4 people
Calories: 200kcal
Capsicum Masala rice is very rich in flavour, colourful and very tasty rice variety. The flavour and crunchiness of Capsicum along with the freshly ground spice powder makes this rice even more interesting. This Capsicum rice a perfect rice for Kids's Lunch box recipe. We can relish this Capsicum Masala Rice with any Raita of our choice!
Print Recipe
Ingredients
- 2 nos Capsicum Sliced
- 2 Cups Cooked Rice
- 1 no Onion Sliced
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt adjust to your taste
For Grinding
- 1 teaspoon Peanuts
- 1 teaspoon Urad Dal
- 1 teaspoon Coriander Seeds
- 1 nos Red Chili
- 1 teaspoon Peppercorns
- 2 nos Cloves
- 1" Piece Cinnamon
For Tempering
- 1 tablespoon Ghee
- 1 teaspoon Mustard Seeds
- 1 nos Red Chili
- 1 teaspoon Peanuts We can add Cashews instead of penauts
Instructions
- Heat a pan and add all the grinding ingredients and dry roast it till the dal turns golden brown color. Add all the roasted ingredients to the mixer and allow them to cool off
- Grind all the roasted ingredients to a smooth powder. Heat 1 teaspoon of ghee and add finely sliced onions along with a pinch of salt
- Saute the onions till they turn transparent and become golden brown color. Take this in a separate plate as this is only for garnishing. Heat a teaspoon of ghee and add thinly sliced capsicum and in a medium flame saute the capsicum along with turmeric powder and little salt
- The capsicum should be just cooked so that it is still crispy but cooked. It should not be over cooked and mushy. Take the cooked capsicum aside. Heat remaining ghee in the pan and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli and saute it for a second
- Add peanuts to the pan and roast it till they turn golden brown color. Then add the cooked capsicum and toss them
- Next, add the ground masala powder and toss them all so that the masala and the capsicum are mixed nicely
- Add the cooked and cooled fluffy rice and gently mix them well. Adjust the salt and finally garnish with sauted onions
- The yummy and tasty Capsicum Masala Rice is now ready to serve
Video
Notes
- Instead of masala grinding, we can simply just to temper green and red chili for the spice. But this grinding ingredients adds more flavor.
- We can follow the same procedure and use Brinjal instead of Capsicum
Nutritional Info
Nutrition Facts
Capsicum Masala Rice | Kids Lunch Box Recipes
Amount Per Serving (1 Cup)
Calories 200
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 32g11%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step Pictures:
- Heat a pan and add all the grinding ingredients and dry roast it till the dal turns golden brown color. Add all the roasted ingredients to the mixer and allow them to cool off
- Grind all the roasted ingredients to a smooth powder. Heat 1 teaspoon of ghee and add finely sliced onions along with a pinch of salt
- Saute the onions till they turn transparent and become golden brown color. Take this in a separate plate as this is only for garnishing. Heat a teaspoon of ghee and add thinly sliced capsicum and in a medium flame saute the capsicum along with turmeric powder and little salt
- The capsicum should be just cooked so that it is still crispy but cooked. It should not be over cooked and mushy. Take the cooked capsicum aside. Heat remaining ghee in the pan and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli and saute it for a second
- Add peanuts to the pan and roast it till they turn golden brown color. Then add the cooked capsicum and toss them
- Next, add the ground masala powder and toss them all so that the masala and the capsicum are mixed nicely
- Add the cooked and cooled fluffy rice and gently mix them well. Adjust the salt and finally garnish with sauted onions
- The yummy and tasty Capsicum Masala Rice is now ready to serve
