About:

Capsicum masala rice is made with a blend of indian spices and peanuts.

Health Benefits:

Flaxseed (or linseed) helps reduce cholesterol and improve blood sugar levels for diabetics. The reason why it’s a Superfood is because flax is very high in dietary fiber, it’s a plant-based source of omega 3 fatty acids, and a high source of lignans

Serves: 2
Cooking time: 20 minutes
Preparation time: 10 minutes

Ingredients:

• Brown rice -1cup
• Sliced capsicums-3-4
• Sliced onion-1num
• Mustard seeds-1/2tsp
• Oil-2tsp • Roasted peanuts-2tbspgrated dry coconut-1/4cup
• Red chillies-3 slit
• Urad dal-1tbsp
• Channa dal- 1tbsp
• Clove-4pods
• Cinnamon-1inch stick
• Pepper corns-4
• Curry leaves-4-5
• Salt- as per taste Garnishing
• Dry roasted and crushed flaxseed-2tbsp
• Chopped coriander- 1tbsp

Method:

• Prepare the rice and let it cool completely
• In a non- stick pan dry roast Urad, Channa dal, red chillies, clove , cinnamon, pepper corns, curry leaves until the dal are slightly brown. Let it cool
• Transfer the roasted ingredients to the mixer / blender jar add roasted peanuts, grated coconut and ground it to fine powder and set aside
• Heat oil in the pan add mustard seeds as it splutters add sliced onion saute until translucent and then add sliced capsicums and saute fro 3-4 minutes
• Add ground powder, salt and mix well
• Then add cooked brown rice and combine with the spice mixture.
• Turn off the flame, cover the lid and let it sit for 5 minutes
• Add roasted flaxseed mix well. Garnish with coriander.

Serve hot with raita.

Note:

• I love the capsicums crunchy so didn’t saute them for long if you want your capsicums to be completely cooked saute for few more minutes.

• You can even add roasted cashews/ peanuts