Bellpepper Raitha

I always have a 'thing' for raitha. For some people it is the 'rasam' that gives the zing, but for me it is the raitha 😀😀😀. So I make it quite often. Some raitha like onion raitha are very simple, just chop onion and mix with yogurt and salt, you got it ! (We can jazz it up with some more steps too). Still I love 💕 it anyways !

For people who may not know what a raitha is ? Raitha is an Indian yogurt based side dish, accompanied with rice or roti.

Raithas tastes better when made using, thick whole milk Indian plain yogurt, aka curd (தயிர்). But I use a fat free milk only to prepare curd.  This bell pepper raitha needs a tempering and some cooking time along with fresh ground masala too. So it's a special one in my dictionary.
We can use any bell pepper for this. For more Indian flavor use a green one. A tiny capsicum is more than enough to give that punch. I have used orange capsicum, as I had that from that colorful big pack of peppers from Costco Instacart that week. I was finding all possible ways to incorporate them in my cooking 😀. So feel free to use any variety you get. It will surely taste great. Bell pepper and Capsicum are same (as far as I know, 👋 I am not a botanist, still in love with Botany 😍). 
I am typing this in Tamil too, as per some of my friend's request.  There may be many versions for this, but this is recipe is my creation.

Capsicum raitha

Capsicum raitha, chicken koftha, chapathi 

Ingredients:
Any color Bellpepper (capsicum குடைமிளகாய் ) - 1
onion -(நறுக்கிய வெங்காயம் ) - 2 tbsp
Indian yogurt (தயிர்) - 1 cup
salt - to taste
To grind:
shredded coconut (துருவிய தேங்காய் )- 2 tbsp
cumin (சீரகம்)- 1/2 tsp
ginger (இஞ்சி)- 1/2 inch
green chili (பச்சைமிளகாய் )- 1
turmeric powder (மஞ்சள் தூள் ) - 1/4 tsp
To temper:
coconut oil / any oil (தேங்காய்எண்ணெய் ) - 1 tbsp
mustard , urid dal (கடுகு, உளுந்தம்பருப்பு  ) - each 1 tsp
hing (asafetida) - a pinch
curry leaf (கறிவேப்பிலை)- few
cilantro (மல்லித்தழை)- few

Method:
Chop the onion, bell pepper into 1/4 inch cubes (tiny). Keep aside.
Heat oil in wok. Add mustard, urid dal and let mustard splutter.
Then add hing, Curry leaf, cilantro and then add the chopped capsicum, onion and cook closed with a lid on , till it gets half cooked.
Let it cool a bit. Keep it in a serving bowl.
Grind together everything said above.
Mix with the sautéed items and add salt, plain yogurt. Mix well.
Keep refrigerated or serve immediately.
Garnish with karaboondhi (காராபூந்தி ) , if desired.

Serving suggestions:
Serve along with any chapathi or rice.
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செய்முறை:
வெங்காயம் , குடைமிளகாயை பொடியாக நறுக்கவும்.
வாணலியை சூடாக்கி, எண்ணெய் கடுகு , உளுந்தம்பருப்பு சேர்க்கவும் .
கடுகு பொரிந்தவுடன் கறிவேப்பிலை , மல்லி தழை, நறுக்கிய வெங்காயம், குடைமிளகாய் சேர்த்து வதக்கவும்.
மூடி போட்டு சிறிது வேக விடவும். அரைப்பதம் வெந்தால் போதும்.
தீயை அணைத்து, வதக்கியவற்றை ஒரு பரிமாறும் கிண்ணத்தில் மாற்றி வைக்கவும்.
அரைக்க வேண்டியவற்றை அரைத்து சேர்க்கவும்.
தயிர், உப்பு சேர்த்து பரிமாறவும்
விருப்பப்பட்டால் காரபூந்தி யை தூவி அலங்கரித்து பரிமாறவும்.
இந்த குடைமிளகாய் ராய்தா,  சப்பாத்தி, சாதம் உடன் பொருத்தமாக இருக்கும்.

Rice stuffed capsicum

Till last year I was thinking that these big box stores are stocked with just baby items and paper towels only, as most of the people I know would suggest these stores for bigger families only. Then one day we too started going there out of curiosity and now I understand the benefits of buying the groceries in bulk. (But I am still in love with locally grown fresh produce and am buying them religiously. Costco's' produce may be good for larger families, as they all come in big packs like 10 lbs of apple, 20 lbs of onion like that. So you can buy them , if you can consume them quickly). So my costco shopping list would always consist of milk, egg, non perishable items like paper towels, evoo, coconut oil,v8 etc. Best of all , I admire the quality of goods they give at an affordable rate. Believe it or not, they are selling desi ghee and Indian yogurt also in some zip codes. I tried this kirkland butter to make some ghee and it is tastes just like a native homemade Indian ghee. That's my best finding there along with the evoo.  My hubby came to know of this Quinoa rice through his friend and thus it entered our house too. Though we can have it by simply microwaving, I make some variations some days.
I made this on a weekend,  as my readers know that I wish to make something special on every Friday evening for hubby. This simple recipe may make you look like a genius and your sweetheart may think that you have cooked for hours to create this. So try this and enjoy a happy dinner together :)

Note: We can make this recipe by baking the capsicum too. But I am showing a more quicker and aromatic method, the shallow frying.  

Microwaveable quinoa and capsicum 

Shallow frying the capsicum in 1 tbsp evoo.

Microwave the sachet. One would be enough for 2 people.

Stuff the capsicum with cooked rice

Cook again.

Ingredients:
Microwaveable quinoa+rice - 1 cup
Capsicum - 2
salt - little
extra virgin olive oil - 1 tbsp

Method:
Rinse the capsicum. Remove the top (along with stem). Remove the seeds using a spoon or blunt knife. Sprinkle little salt inside and coat the outside with olive oil.
(If you wish you can bake the capsicum at this point at 350 for 10 minutes or till tender).
I suggest shallow frying, as it takes much lesser time and smells good too.
Heat a tbsp of oil in wok.
Place the capsicums and cook covered in low heat. Flip or stir few times. It may take less than 5 minutes to cook it to crisp-tender.
Take them out.
Microwave the 'seeds of change' Quinoa rice as per directions. (Microwave at high for 2 minutes, after cutting a small opening at top).
Take the rice and fill the capsicum cups. If needed , sprinkle some cheese on top (I didn't do it).  Keep the remaining rice for serving along.
Carefully place the capsicums with the cut side up (see photos). Cook covered for 2 minutes in medium heat.
Take out. Serve hot.

Serving suggestion:
Serve as dinner.
Makes 2 servings.