Tuesday, December 19, 2006

Tri Color Bell Pepper Fried Rice & Bell Pepper Chutney

HI Friends,

I changed my blog to beta version today. I found some changes in comments. Like, those who have chaged to beta version, there names are not shown and converted as Anonymous. Iam sorry about that. So, my request is please do mention your name when you leave a comment. So that I will know you and can reply back. This thing, to say,I really found strange. Can any body say the reason why?? Thank You:-))

Coming to today's post, Iam here with two recipes at a time. Bellpepper FriedRice & Bellpepper Chutney. Though, both are prepared at different times (I mean day too!!). But thought of posting at a time, togeather, since both are co-related with there names starting with same vegetable i.e., Bell Pepper:-) To say about fried rice, I had to beg my brother "Ravi" for this recipe. After reading this recipe, you may think do any body really need to beg for this?? Answer is "Even I thought the same thing after he told me the recipe":-)). It such an easy, yet, very delicious recipe. I should say, Instant Fried Rice. But I thank him for such an easy and wonderful recipe. He actually cooked this fried rice with peas and beans as vegetables along with bell peppers, for my son's cradle cermony. Each and every guest of ours enjoyed a lot:-) Next is Bell Pepper Chutney. I read many post on Red Bell Pepper Chutney. I found all of them very intresting. Since I had above three bell peppers (tri color) in store, which are actually bought to prepare fried rice, with left over ones, I went and prepared the chutney. It is really good as our fellow blogger and dear friend Indira of "Mahanandi" said (in her words) "Red Bell Pepper chutney goes well with any break fast dishes like idli, dosa, upma, rice or chapathis". Here is her version of Red Bell Pepper Chutney. Though my version is completely different from her's, I was much inspired by her recipe to prepare this chutney. Thank You Indira:-) Iam also sending thease recipe's for Kalyn's Kitchen most happening event "Holiday Cooking With Herbs".
With not much delay here I go with both recipes.....

Bell Pepper Fried Rice

3 small sized bell peppers different colors( I took green, orange & red: used 1 small green pepper;1/2 of each orange & red bell pepprs. Since they both were big)

2 Cups Basmati rice (or long rice)

1 Medium sized white onion

2 Green chillies

1 tsp Cumin seeds

2 tsp soya sauce (or even less if you don'nt like the sauce taste and flavour)

Oil for cooking (1 Tbsp or 3tsp)

1 to 1/2 tsp Freshly grated pepper(or as per your taste)

Salt (as per taste)


  1. Rinse rice in cold water only once (to avoid them from breaking).

  2. Cook in pressure cooker with 1:2 ratio (i.e., if 1 cup rice then 2 cups water).

  3. Cook rice with 1/2 tsp cumin seeds in it and 1 to 1/2 tsp oil(for rice grains to be separate from each other)

  4. After rice is cooked, allow it to cool in a wide plate.

  5. Mean while, cut bell peppers into thin & long pieces & don'nt forget to deseed them.

  6. Cut onion also into thin & long pieces. Cut green chillies into small pieces. keep all of them a side.

  7. Take a wide non_stick pan(because, in non stick when you fry any vegetables, on high heat , they take less oil), heat oil, add another 1/2 tsp cumin seeds and fry till they start spluttering.

  8. Now, add green chillies and fry for 2 seconds. Add all three bell peppers and fry till they become little soft yet little crunchy too. This is very important here, to enjoy their flavours while eating fried rice:-)

  9. First fry them for 2 min with open lid. Then cover the lid and allow to cook for 2 to 3 more minutes.

  10. Once they are cooked as desired, add salt and pepper. Mix well and fry with open lid for couple of minutes.

  11. Now add soya sauce and mix well. Finally, add rice bit by bit (i.e., in small portions) and mix well with other ingredients. Use some wooden spectula to avoid rice from breaking.

  12. Fry for 2 to 3 minutes with open lid and serve hot.

Note: You can add peas & beans(if fresh vegetables cook them before and keep aside). They really make dish more rich. Also you can add soya granules (soaked in warm water for 1/2 hr and add to the dish with other vegetables). I cooked only with bell peppers, to know there flavour more and enjoy them. It was very good with oit adding any other begetables too:-) Also, if using fresh pepper, then add carefully, since fresh pepper will be more spicy than others.

Bell Pepper Chutney:
2 small size green bell pepper

1/2 of orange and 1/2 of red bell peppers of medium sized

2 tsp chenna dal

2 tsp urad dal

1 lime size tamarind

1 big stem curry leaves

1 tsp cumin seeds

4 to 5 red dry red chillies

3 tsp oil

salt to taste

Fresh cilantro to garnish


  1. Before proceeding, wash and soak tamarind in warm water till other preparations are done.

  2. Cut bell peppers into roughly small cubes. Do not de-seed them.

  3. Heat oil, in a wide and little depth pan, add cumin seeds and fry till they start spluttering. Add channa dal and urad dal and fry till they change into light brown.

  4. Now break and add dry red chillies and fry till they start changing color into dark. And add curry leaves and fry for few seconds.

  5. Now add all cut bell peppers and fry till they become little soft.

  6. Finally add soaked tamarind and fry for 1 minute and remove from heat.

  7. Allow the contents to cool and grind them bit by bit with desired salt in a food processor into a fine paste.

  8. Finally garnish with fresh cilantro. Enjoy with chapathis, hot plain rice, idli, dosa etc.

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Tuesday, December 12, 2006

Coconut & Mint Chutney (Kobbari-Pudina Chutney)

Coconut is offered to god as Prasaadam in our Indian Culture which is symbol of Purity. I.e., As we remove all the external fiber on the coconut and break it and offer to the god, one should remove all the desires from heart and offer our soal to god.

Hi Friends, now a days Iam little slow in blogging, though I have got lot of recipes to blog. The reason is we are shifting to new apartments this month end. So I was quite busy in searching an apartment. And we got one. Finally moving this month end to new apartment. After that , again I may be bit slower in blogging. Now you know the reason:-)) Anyways, coming back to my cooking world, this weekend we got two big sets of whole wheat bread from costco. So, Iam into preparations of chutneys for our daily breakfast i.e., Bread Sandwage. In the preparation of, this series of chutneys, Iam planning to blog a couple of chutneys useful for Bread Sandwage. Thease chutney recipes are adopted from the one and only book from which I usually adopt.."Shehzad Husain and Manisha Kanani" 's "Healthy Indian Cooking" book. You may wonder, why I always adopt from this book only. The secret is I have got only couple of cook books with me. So I keep trying from them on and off. Then why not from other cook books? This question may rise in your minds. And my answer is why should I? When I have got so many blogger friends and there blogs which has got bundle of variety, traditional, authentic and recipes from all over the world. You know what, when ever I visit any book store, and find good cook book and want to purchase...finally I end up coming out of the store with out any cook book:-))...Thanks to all my blogger friends for sharing wonderful recipes. Before coming to the recipe, I would like to say some thing about coconut.

You know it is said that the origin of coconut is from our own mother land "India: Rajasthan and Maharashtra". Though it is unclear, but the fact remains always as a fact. Now this coconut is widely used all over the world and became necessary in our daily food. In India, as soon as we remember coconut, we remind of "God's Own Land" Kerala. In kerala, coconut is used widely in different ways. To say, in the form of oil, which is used for cooking food; hair oil, which many of us still use; coconut water for instant energy especially in summer, which becomes must for many of us in india. You know what I miss coconut water here a lot. Though we get here in different forms...in tins, in Inidan stores and other general stores too...I always miss buying coconut water by the road side and having them after a tired afternoon, returning from shopping or from school or college in hot summer. The water are so sweet and has become very precious here for me atleast:-))....But thanks to blog world, here that sweetness which I miss is compensated by many blog friends from Kerala, with there traditional recipes, in which coconut becomes necessary one. One such blogger friend, Ashwini from "Food For Thought" is hosting Jhiva For Coconut in new year i.e., In Jan, 2007. Thank You Ashwini, in advance for this event. And also thanks to Indira of "Mahanandi" who originally started this event.I hardley said some thing about coconut but words are less to describe this versatile Ingredient and also great food as it is. But to know more about coconut, click on following link..here. Today's my post is Coconut-Mint Chutney, which serves as best base for bread and this is my entry to the Jhiva For Coconut. Also, I found, it was great with any hot rice or vegetable pulav. Here comes my recipe....

40z fresh mint leaves
12 tbsp desiccated(dry) coconut
2 tbsp sesame seeds (prefferably white sesame seeds)
1/2 tsp salt (or as required)
1 cup natural low fat yogurt

  1. Finely chop the mint using a sharp knife.
  2. Put all the ingredients into food processor or blender as shown in above pic untill smooth.
  3. Cover and chill.
Note: "This delicious chutney can be made in advance and will keep covered for up to 5 days in the refrigerator" as author says. It was great with toasted whole wheat bread. Bread was warm and this cold chutney as a base on bread with thin slices of tomato's made complete break fast.

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Meena and Srinivasulu Kandlakuti
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