Saturday, 26 July 2014

Carrot Rice

 This is a simple colourful dish that I make when I have a few carrots lingering in my Fridge for long.This makes a great lunch box recipe.Off late I make these kind of dishes often cause they are so easy to prepare and they spare you the trouble of making an extra vegetable side dish.I usually make this with regular raw rice or par boiled rice,for a richer flavour try it with Basmati rice :)

You'll Need:
Uncooked Rice - 1/2 cup or 125 g
Carrots - 2 medium
Onion - 1 large(slice lengthwise)
Mint Leaves - from 2 sprigs
Cloves - 1 or 2
Cinnamon - a small piece
salt as needed
oil or Ghee - 1 tbsp
To Roast and Grind in a tsp of oil:
Peanuts(without skin) - 1 tbsp
Coriander seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Whole Red Chilli - 2
Grated coconut - 1 tbsp

-Cook the rice with a little salt and a tsp of oil ,such that each grain is firm and not overcooked.After it's cooled a little bit with a fork fluff the rice so that the grains don't stick to each other.
-Peel the carrot and grate finely.Roast the peanuts,whole red chilli,coriander seeds and cumin seeds in 1 tsp of oil in a  slow flame ,when they are slightly browned add the coconut and dry roast for another minute.Take the contents of the stove and grind to a slightly coarse powder.
-In a pan heat the oil or Ghee when the oil heats up splutter the mint leaves,cloves and cinnamon.Then add the carrot and saute for a minute.Add the needed salt and sprinkle some water and let it cook on a low heat until the carrot is well cooked.
-Once the carrots are done,on a slow flame add the cooked rice and ground powder and mix well.Check for salt and add some if needed.Done !

Thanks for stopping by.Have a nice day !
Sending this to Gayathri's Cook Spot hosted by Cookingwithsapana: Walk Through Memory Lane 2014


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