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I believe that salt is to food, what food is to life. In right proportions, it can heighten the taste of what you eat..and in the wrong - destroy! Even the most delicious sweets come added with some salt...to taste!

As for me, I've never enjoyed cooking. And as contrary to my owning a food-blog as it may sound, I always think about daily, routine cooking as a chore. But my tryst with the pots and pans began when I got a kitchen all to myself...I began experimenting and exploring new worlds in my own home. Some outcomes were excellent and some plain disasters. Then sprouted the need to keep track of all those good ones...and hence this blog!

Here, I share those experiments that pleased more than one palate!

May 18, 2009

Capsicum (Bell Pepper) Rice

If you like rice in anything but its plain form, but crave for something other than the regular pulao or fried rice, then this is a refreshing change. I got this recipe from my aunt. She gave me the recipe for Eggplant rice (Vaangibhat) which is a popular dish in Karnataka. So, she originally asked me to use Eggplant (Brinjals/Baingan, Long green variety). But she also suggested that I could try using bell peppers, which I did - And, boy, was it yumm!


1/2 Green Bell Pepper (Capsicum) - Julienned
1/2 Yellow Onion - Finely Chopped
3/4 Tomato - Finely Chopped
1/2 cup - Coconut (I normally use frozen coconut flakes)
1/2 tsp - Mustard seeds
1 tbsp - Corriander (Dhania) seeds (You can use powder too)
1 tbsp - Split Chickpeas (Chana dal/ Split Bengal gram dal)
4 Red Chillies
1 sprig Cilantro
4-5 Curry leaves (Kadi patta)
1 cup - Cooked Rice
1/2 tsp - Turmeric powder
Asafoetida (Hing) Powder
And, of course, some salt to taste!!

- On a large plate, spread out the cooked rice and allow to cool
- In a wok or saucepan, heat some oil and add coconut, split chickpeas and corrainder seeds and fry for about 2 minutes on a medium-high flame. Reduce the flame to medium if you need to, because the way each vessel heats differs
- Now add the red chillies and a pinch of hing and fry for another minute
- Turn off the flame and set aside to cool
- Once the fried mixture is cool, grind it into a coarse paste (using minimum water) in the mixer/blender. If you can grind it dry that would work out very well to. I normally add some water since my blender does not provide for dry grinding of ingredients
- In another large vessel, heat some oil and add mustard seeds
- Once they splutter, add onions and fry until they turn translucent
- Now toss in the tomatoes and fry further until they soften
- Add the julinned bell peppers and fry
- Throw in a dash of turmeric for some colour
- Fry until the peppers cook
- Now, add the ground paste/powder and stir
- Toss the cooked rice into this mixuture and add salt
- Blend and stir on a low flame
- Cover and cook for about 3-4 minutes

Serving Suggestion
Garnish with finely chopped cilantro and serve hot with either yogurt or chutney.



  1. Hi Deepthi,
    I logged into orkut today after a long time!! Checked up ur food blog!! Great Good Work !!! I tried ur Capsicum ( Bell Pepper ) rice i followed ur recipe & it turned out to simply yummy !!! Thanks to u, u made my day :)

  2. Tx for visiting my blog and trying out my recipe Jayashree! Keep checking in for updates. Enjoy.

  3. Your vangibath recipe looks easy and yummy! I'm going to go cook this right now.

  4. Sure, Veena! Give it a shot and let me know how you enjoy it.