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Monday, 10 June 2013
Lunchbox recipes - Carrot Rice
Ingredients
Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slited)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish
For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)
For Masala
Corriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp
Method
1. Cook the rice seperately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
3. Add the chopped onions and green chilly and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Toss in the rice and required salt.
(If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
7. Coarsely grind it and toss this powder along with the rice. This adds nice flavour and crunch to the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.
Tips
- You could also squeeze the juice of half a lime and a pinch of garam masala while tossing the rice.
Tags:
recipes
Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slited)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish
For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)
For Masala
Corriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp
1. Cook the rice seperately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
3. Add the chopped onions and green chilly and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Toss in the rice and required salt.
(If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
7. Coarsely grind it and toss this powder along with the rice. This adds nice flavour and crunch to the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.
Tips
- You could also squeeze the juice of half a lime and a pinch of garam masala while tossing the rice.
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