Bhatia Fusion · New dishes from leftovers
Tamatay nay Shimla Mirch ja Chokha
Tomato & capsicum rice
A quick pan-tossed rice of cumin, capsicum and tomato cooked with curd, turmeric and red chilli, finished with optional grated cheese that melts under a lid — lightly spiced and creamy-tangy. Uses up: leftover rice (choka). Eaten plain or with curd.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Slice the capsicum finely lengthwise.
Heat the oil in a deep non-stick pan over a medium flame. Add the cumin seeds and sauté for about .
Add the sliced capsicum and sauté for .
Add the chopped tomatoes and cook for about . Add the curd, turmeric powder, red chilli powder and salt, mix thoroughly and cook until the tomatoes release their juice.
Add the boiled rice and stir well until everything is blended.
Top with grated cheese, cover the pan with a lid and let it cook on a low flame for a few minutes, until the cheese melts. Serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The cheese is optional.
Serve with
Can be eaten plain or with curd.
Nutrition
EstimatedPer serving
350 kcal
- Protein
- 9 g
- Carbohydrate
- 54 g
- Fat
- 11 g
We estimate about 2 servings from the weight of the dish.
Whole recipe
700 kcal
- Protein
- 17 g
- Carbohydrate
- 108 g
- Fat
- 22 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Shilpa Kapoor.
See the original recipe and photos