Green, Red, Yellow… beautiful colours of capsicum gives more benefits to health..
Capsicum has been cultivated for thousands of years now. Available in a variety of colours like red, yellow and green, it’s also known as bell pepper, jalapeno and chilli. Rich in vitamins, it’s an effective cure for many diseases. Along with the various medicinal properties, capsicum is also a great ingredient for some yummy recipes.
Here are some of its health benefits:
Eyes and skin
Eating capsicum helps in keeping the skin clear, prevents rashes and pimples. It contains vitamin A, which is good for eyes and helps prevent eye diseases.
Capsicum contains compounds known as capsaicins that prevent carcinogen from binding with DNA and provide some protection from cancer.
Capsaicins also block the transmission of pain from the skin to the spinal cord and prevents the sensation of pain. It’s helpful in treating pain-related diseases.
Eating capsicum speeds up the metabolism and helps burn more calories. It reduces weight gained due to a high fat diet. It also leads to the secretion of digestive juices and prevents indigestion. As a cardiovascular stimulant, it regulates blood pressure. and lowers cholesterol and triglyceride in the body.
Capsicum extract is one of the best hair growth boosting product. It prevents hairfall and helps you maintain thicker and fuller hair. But it’s burning in nature, so be careful while using it.
This is a very colourful and flavourful dish that can be made for lunchbox and even for a huge crowd.
Rice – 2 cups
Capsicum (Bell Pepper) – 2 (chopped/sliced) – (I used 1/2 of each coloured bell pepper – green, orange,
yellow and red)
Mustard Seeds – 1/2 tsp
Cashew Nuts (or Peanuts) – 1 tblsp
Oil/Ghee – 1 tblsp
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Cilantro – handful (finely chopped)
Corriander Seeds – 1 tblsp
Urad Dal – 1 tblsp
Dry Red Chillies – 4 (or as needed)
Curry Leaves – 1 spring
Grated Coconut – 1.5 tblsp (You can also use 1 tblsp of Sesame Seeds instead)
1. Cook the rice seperately. Spread it in a tray and let it cool.
2. Dry roast all the ingredients under ‘To Powder’. Cool it and make a powder.
3. Heat ghee in a pan and splutter the mustard seeds, cumin seeds, cashew nuts (or peanuts) and curry leaves.
4. Add the chopped capsicum pieces and saute till it becomes little soft.
5. Add the spice powder, turmeric powder and required salt. Fry for a minute.
6. Add the cooked rice and fry everything together till each rice grain is nicely coated with the spice powder.
7. Check and adjust the salt and other seasonings. Switch off.
8. Garnish with finely chopped cilantro and sliced colourful bell peppers.
This rice has so much flavour by itself, it can be served with some raita and potato chips.