Fiberless ginger 100 g (grate half the ginger and sliver the rest as julienne)
Green chillies 8 to 10 (spliced into 1″ pieces)
Tamarind pulp (thick) from a medium lemon-sized ball soaked in hot water
Powdered jaggery 1 tbsp
Salt 1 tsp or to taste
Fenugreek powder 1 tsp (roast 1 tsp fenugreek seeds till brown and powder)
Asafotida ½ tsp
Turmeric powder ¾ tsp
Mustard seeds 1 tsp
Red chilli powder 1 tsp
Oil 3 tbsp (preferably sesame oil aka gingelly oil)
- Heat 1 tbsp oil in a wok and when hot saute the chilli pieces on a low flame. Add the ginger julienne and grated ginger and saute for a couple of minute.
- Transfer the mix to a dish and keep aside to be used later.
- Heat the remaining oil in the wok and let the mustard seeds crackle.
- Transfer the tamarind pulp to the wok kept on a low flame and add turmeric powder, salt and jaggery to it.
- When the mix starts thickening add the powdered fenugreek, asafotida and the sauteed chilli/ginger mix.
- Leave it on low flame for two minutes and let the mix cool before transferring to a bottle.
- Can be stored for 10 days in the refrigerator.
Most often G prefers non-spicy and easily digestible food. I try to come up with something that he can relish and also easy for Ad and Ar to cook. Ad loves bell pepper flavor but does not really like to chew them. This version of capsicum rice should meet with everyone’s requirements!
Basmati rice 2 cups
Medium-sized onions 2 (thinly sliced)
Green capsicum 250 g ( 2 cups of julienne)
Salt 1 tsp
Oil 2 tsp
Ghee 1 tbsp
Water 2 cups
Sugar ½ tsp
Cumin seeds 1 tsp
Grind to a paste:
Grated coconut 3 tbsp
Green chillies 2
Ginger 2″ piece
Cinnamon 2″ piece
- Soak the rice in water for a minute and after draining the excess water leave the rice moist.
- Heat ghee in a cooking pan and fry the rice till it tarts changing color. Transfer to a plate and set aside for cooking a little later.
- Heat oil in the pan and let the cumin seeds splutter. Add capsicum juliennes and saute on a low flame till they are partially cooked and aroma starts wafting.
- Add the ground masala paste, salt and sugar and saute for 2 or 3 minutes.
- Add the fried rice and 2 cups of water. Cover with a lid and cook on high flame till water starts boiling.
- Reduce the flame and cook till all the water is absorbed and the rice grains start separating.
- Cool for 5 minute and stir with a wide spatula before serving.