29 Aug 2025
   
  • Home
  • ARTICLES
  • TRAVEL
  • HEALTH
  • Women
  • Children
  • Interviews
  • Event
  • Business
  • Arts
  • Culture
  • Others
    • Tamil
    • Jokes
    • Younger generation
    • Recipes
    • TIPS
  • ECONOMY
  • Dr Abdul Kalam Anniversary
Headline News
  • Casino ohne OASIS Sperre in Deutschland.2484 (2) August 28, 2025
  • Казино Онлайн делайте мгновенные депозиты и выводы в Pin Up Casino.557 (2) August 28, 2025
  • Discover the Excitement of the New UK Independent Online Casino 22 August 27, 2025
  • Discover the Exciting World of Free Online Casino Games UK 20 August 27, 2025
  • Discover Fun and Rewards at Online BetFoxx Casino August 27, 2025
  • home
  • Uncategorized
Bell Pepper and Tomato Rice with Cashews

Bell Pepper and Tomato Rice with Cashews

October 16, 2015 onlinevoice 0 2126

[w8_row margin_bottom=”30px”]
[w8_column type=”col-md-6″]« Mushroom Pullav[/w8_column]
[w8_column type=”col-md-6″]Egg plant and Potato Masala  »[/w8_column]
[/w8_row]

Bell Pepper and Tomato Rice with Cashews – January 10th, 2012

Alamelu Vairavan

from “Healthy South Indian Cooking-Expanded Editon” by Hippocrene Books.

This hearty, flavorful, and nutritious rice dish is filling and delicious by itself. This recipe uses a large quantity of rice and keeps well in the refrigerator for many days. If a smaller quantity is desired, you may prepare the dish with half the stated amount of ingredients.

 

2 cups basmati rice

 4 tablespoons canola oil

4 to 5 small pieces cinnamon stick

1 bay leaf, crumbled

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 cup onion, cut lengthwise

1 cup tomato, cut in small chunks

1 green chili pepper, finely chopped

2 cups coarsely chopped green bell peppers

1/2 teaspoon turmeric powder

1 cup tomato sauce

1 tablespoon curry powder

2 teaspoons salt

1/2 cup cashew halves

1. Cook rice in 4 cups of water in a rice cooker, or cook rice in 4 cups of water following directions on rice package for fluffy rice but omitting salt and oil if included in the directions. Transfer cooked rice into a bowl and let it cool for about 15 minutes so grains do not stick together.

2. Heat oil in a wok or large fry-pan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, cumin, and fennel seeds. Brown for a few seconds.

4. Add 3/4 cup of the onion, tomato, and chili. Stir-fry for 1 minute.

5. Add bell pepper with 1/2 teaspoon turmeric powder. Stir in curry powder and salt. Mix well.

6. Add tomato sauce. Blend ingredients well in wok. Cook, covered, over medium heat, until bell pepper becomesslightlytender(approximately 1 minute), stirring  occasionally. Do not overcook bell pepper.

7. Add cooked rice to wok and blend well with sauce. Immediately reduce heat to low.

8. Stir in cashew halves.

9. Sprinkle remaining 1/4 cup onion over rice. Fluff and mix the rice gently. Turn off heat.

SHARE THIS ARTICLE :
Tweet

ABOUT THE AUTHOR

  • ABOUT ME
  • OTHER ARTICLES

Thaipoosam 1

October 26, 2015 onlinevoice 0

1win Bonusları: Promosyon Kodları, Promosyonlar, Kuponlar

May 22, 2024 onlinevoice 0

Sree Paramahamsa Nithyanandha Swamigal 2

October 24, 2015 onlinevoice 0

Plinko-Tipps: Wie kann man in Online-Casinos mehr Geld gewinnen?

August 13, 2025 onlinevoice 0

No Comment

Leave a reply Cancel reply

You must be logged in to post a comment.

Profile

Mrs. Soundaranayaki Vairavan


She has a Bachelors in Arts Degree in History with Ethiraj College, Madras University,Diploma in Freelance Journalism with International Correspondence School and Masters in Communication Management with University of South Australia. Read More

Editors desk



Online Voice is a 17 years old now! Special Thanks to all the readers who have made it possible. Now I reckon how a magazine can make your life full of chance encounters! Over these seventeen years, my experience has grown manifold.Read More

Contact



Email: vairavan@singnet.com.sg
Copyright 2015 | Online Voice | All Rights Reserved | Powered by Raga Designers