Tangy Capsicum & Corn Rice

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Sometimes I don’t want to make or have Chapatti, Arnav & Charit don’t want to have Daal Chawal, we want to have something different and yet don’t want to dine out or order- we want to keep it light. What do you do then? Experiment- make it an “easy experiment”. So we threw these vegetables with the rice and just adding lemon juice to it made difference to this one- try it and you will be pleasantly surprised!

Ingredients

Rice- 1 Bowl- Cook and keep aside.

Onions- 2 small- sliced long

Tomatoes- 2 small sliced long

Boiled Corn- 1 Bowl

Capsicum- Red Yellow & Green- sliced into long strips

Boiled Peas – ½ Bowl

Sliced Green Chilies- 1-2 – optional

Lemon juice- 3 tsp

Salt as per taste

Cumin seeds & Mustard Seeds- 1 tsp each

Cream- 1 Tbsp- optional

Oil- 1 Tbsp

Chopped coriander

Method-

In a sauce pan, heat oil, now add the cumin seeds and mustard seeds. Once the cumin & mustard seeds crackle, add the chopped onions.  Let them fry until they are is golden brown, now add the chopped tomatoes and stir on regular intervals.  Add the chopped capsicum. Once the capsicum is cooked, add corn & peas and tbsp cream too at this stage but it is completely up to you- can be skipped.

Now add cooked rice, salt, stir. Now add lemon juice and coriander.  Something different yet tangy and tasty is ready!

Once done take if off the heat.  Serve it with plain curd or raita.

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