As it dawned on me that I had slept through an important part of history I turned around and headed home to watch what was left of the Indian innings(gone are the days when we paid hundered of dollars to watch live cricket matches we watch them free now) needless to say the Indian team which was playing well till then got themselves into a rut but finished IMO at least with a fighting total.
Then life interevened and I had to head to the office. My office is a tiny extension of the state of Andhra, there are more people from Andhra than from the country in which the office is situtated. So watching of the match continued with everybody passing checking on the status of the match.
In the evening in the middle of my chauffering duties I hear again on NPR a piece about the historic cricket match and India defeating Pakistan. A twinge of pride swells inside and a tiny bit of sadness at not being able to breathe that air and be part of the excitement. Yes I do listen to a lot of NPR!!
NPR even had a blog article on Tendulkar missing his 100th 100.
Having expended all that energy is there any left for the World Cup Finals on Saturday? I agree with Mukul Kesavan the writer of the Economic Times article, Indo Pak matches are exhausting. No it will not stop me from watching the game on Saturday. How about you guys?
Now on to the recipe, the colorful bell pepper being put to good use in this Indian style fried rice. Very very simple but flavorful rice. If you have some cooked white/brown rice leftover even faster.
Bell Pepper fried rice
1. 2 Cups of Basmati Rice (cooked with 2 tsp of oil, I use 1 : 1.5, rice:water)
2. 4 Medium sized bell peppers sliced thin, core removed
3. 1 Medium sized onion (2 cups) sliced thin
4. seasoning: fennel seeds
5. Salt to taste
6. 1/4 cup roasted peanuts coarsely powdered
1. 1/2 tbsp coriander seeds
2. 1 tsp cumin seeds
3. 1 tbsp urad dal
4. 3 red chilies
5. 2 cloves
6. a small piece of cinnamon
7. optional 1/2 tbsp dried coconut flakes (I did not add any)
8. 2 tsp of oil + 2 tsp of sesame oil or ghee
Dry roast the above till they turn slightly brown. I brown the urad dal first and the rest together. Cool and blend to a fine powder
1. Cook the rice fluff it up and let it cool a bit
2. In a fairly big sized kadai heat 2 tsp of oil, add the fennel seeds followed by the sliced onions, let them turn slightly brown
3. Add the sliced bell pepper and cook till they are soft and still have some crunch
4. Add the spiced and mix well and saute for a minute or two
5. Add in the rice and mix it into spice mixture.
6. Sprinkle more salt and add the sesame oil and mix it into the rice
7. Add the peanut powder and mix it gently
Ready to be served with some vegetable chips.