Carrot rice

Carrot rice is a yet another colorful, simple rice and today is the third day of Blogging Mathon#10 and made this one for lunch and served with cauliflower fry, raitha and potato chips.Here is the recipe for the simple rice.......

Ingredients

Ingredient	Quantity
Basmathi rice	11/2cups
Carrot(grated)	2cups
Green peas(cooked)	1/2cup
Onion(finely chopped)	1no.(medium size)
Ginger&garlic paste	1tsp
Green chillies	5-6nos.
Mint leaves(optional)	10-15 leaves
Red chilly powder	1/2tsp
Garam masala powder	1/4tsp
Curry leaves	1 sprig
Coriander leaves	to garnish
Cashews(optional)	1tbs
Salt	to taste
Ghee	1tsp
Oil	1tbs

For Seasoning

Ingredient	Quantity
Cloves	3nos.
Cinnamon	1 inch piece
Star anise	2nos
Fennel seeds(sombhu)	1/2tsp

Method
                     Wash and soak the rice for 15 minutes and cook in a electric cooker with water and separate the grains by adding a tsp of ghee.
Keep the pan with oil and add the ingredients for seasoning then add the onions,mint and green chillies.Once the onion becomes transparent add in the ginger&garlic paste,mint and fry for a minute.
Now add in the grated carrot  and fry it for a minute adding salt.Cover it with lid and cook it for 2 minutes in a low flame.Once its done add the green peas,red chilly powder and garam masala and stir it well.
Now add the cooked rice and mix everything well.Finally add the lemom juice,mix well and garnish with chopped coriander leaves.Simple and healthy carrot rice is ready.
Serve it with raitha and chips or any veggie fry.

Enjoy........

• Cashews or peanuts can be added in the seasoning for extra rich taste.
• Whole garam masala seasoning can be replaced with mustard seeds and urad dhal. 
• Adding mint leaves is purely optional,turmeric powder can be added for extra color.

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Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans

After couple of months break,I am participating in Blogging Marathon.Entering the 3rd week of the blogging marathon 77th edition with picnic hamper theme.

For day 1,I am sharing an evergreen lemon rice with a twist.When it comes to packing some rice dishes for travel or picnic,my option would be lemon rice.As the preparation is very easy and my kids like lemon rice,I prefer to carry it for lunch.

But today's version is different one with veggies and legumes.Here I used carrot and black eye beans.As the rice has veggies and legumes there is no need of any special accompaniment for this rice.Off to the recipe..........

                                                                    

                                                            
                                    Lemon Rice  /Lemon rice Version -2

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2.5-3 cups
Black eye beans(cooked)	1/2 cup
Carrot(finely chopped)	1/4 cup
Coconut/Thengai(grated)	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	2-3 tbs
Green chilly(finely chopped)	2-3
Shallot/chinna vengayam(finely chopped)	4-5
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add the cashews and asafoetida,fry it for a 30 seconds.Add in the red chilly,green chilly and curry leaves.

• Add in the chopped onion and saute it for 30 seconds.Then goes in the chopped carrot and saute it for a minute or two.Add in the grated coconut,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked black eye beans and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and mix it well.

• Add in the cooked rice and mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it with pickle or chips

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added along with cashews.
• Instead of black eye beans.chickpeas or mung beans can also be added.

Enjoy...................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Sumber http://www.naliniscooking.com

Carrot Dosai/Carrot Dosa

Today is the final post for the colored dosa,themed in Food Carnival in Mega Blogging Marathon.
As my kids hesitate to eat veggies I sneak in some of their favorite food.Since dosa is their favorite I try to sneak the veggies as much as possible.
Coming to the recipe,this is a simple and healthy dosa can be made instantly.Need to soak the rice for few hours and grind to a fine paste.The same recipe can be followed for beetroot dosa too.Off to the recipe.....

                                                             

                                         

                                                                              
                              Carrot Dosai/Carrot Dosa

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   Basic Information

   Preparation time 20 minutes
   Soaking time 2-3 hours

   Cooking time 15-20 minutes

   Makes 8  dosas

  Ingredients

  

Ingredient	Quantity
Idly rice or pulungal arisi	3/4 cup
Raw rice/pacharisi	1/2 cup
Rice flakes/aval/poha	1/4 tsp
Carrot (grated)	3/4 -1 cup
Red chilly/varamilagai	2-3
Tamarind/puli	blueberry size
Cumin seeds	1 tsp
Salt	1.25 tsp or to taste
Oil	2-3 tbs(to cook dosa)
Water	as needed
Coriander leaves(optional)	1 tbs

   

 Method

• Soak  both rice and rice flakes together for 2-3 hours.After its soaked drain the water completely  and  grind  to a fine paste with water as needed.Now grind the grated carrot,salt,red chilly,tamarind and onion to a fine paste with water.

• Mix both ground rice and carrot paste well .Adjust the consistency of the batter with water.The consistency should be slightly watery.Heat the griddle and add few drops of oil and wipe it off with the paper.Pour a ladleful of batter in the center.Spread it as thin as possible.

• Drizzle a tsp of oil and cook it in a medium flame.After a minute or two,flip the dosa to the other side and cook .Drizzle one more tsp of oil if needed.Remove it from the pan.

•  Serve it  with  tomato chutney  or spicy chutney.

• The batter consistency is very important to get a nice dosa.If you are sure with consistency then do a trial dosa and adjust it.
• Flip the dosa and cook it for a minute even if its cooked.
• While pouring the batter on the griddle,the flame should in medium,then increase the flame  and cook it.
• A tbs of soaked channa dhal is also added to the ground batter along with chopped coriander leaves.

Enjoy....................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Carrot Lemon Rice-Easy Lunch box Recipe

This is a simple yet delicious one pot meal which is a good option for lunch box too.When I saw this rice in Sangeetha's space so much inspired and its a nice twist to add the carrot in the lemon rice.So without second thought add carrot to the lemon rice next day when I made it for hubby's lunch box and clicked.But the pictures were not clear due to poor light and whenever I made this one after that,I couldn't click.Some how today I managed to click some pictures,here goes the recipe for tangy and colorful rice..........

Ingredients

Ingredient	Quantity
Basmathi/Sona masoori rice	1cup
Lemon juice	1/4cup
Green chilly(chopped)	5nos.
Carrot(grated)	1no.
Dried red chilly	2nos.
Curry leaves	1sprig
Coriander leaves(chopped)	1tbs
Ginger(grated)	1tsp(optional)
Sesame oil/nallennai	2tsp
Turmeric powder/manjal podi	11/2tsp
Salt	11/2tsp

For Tempering

Ingredient	Quantity
Oil	1tbs
Mustard seeds	1tsp
Urad dhal	11/2tsp
Channa dhal	11/2tsp
Asafoetida	a pinch
Peanuts(roasted)	1tbs
Cashews(broken)	1tbs

Method 

                           Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.

Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,grated ginger red chilly,curry leaves and toast it for a minute.Now add the grated carrot and  saute it for a minute,add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice.

Stir it well to get everything blend.Add this mixture to the rice and mix it gently.

Colorful and tangy rice is ready.

Serve it with papad,chips and pickle.

Enjoy.......................................................

• The amount of lemon juice depends the tanginess of the lemon.
• If you are packing it for lunch box add little more(1tsp approximately) lemon juice as the flavor and the tanginess get incorporated.
• Do not boil the lemon juice otherwise it will end up in bitter taste.

Sumber http://www.naliniscooking.com

Green Peas and Potato Pulao

This is a simple yet quick to make one pot meal which is a milder version suits for kids lunch box doesn't need of much masala.
My boy doesn't like rice varieties much for his lunch box so weekly once only takes either this rice or carrot rice along with some potato chips and veggie chips.Here is my version of delicious rice.

Ingredients

Ingredient	Quantity
Basmathi rice/Ponni raw rice	1cup
Onion(finely chopped)	1no.(medium size)
Potato(small cubes)	1no.(medium size)
Green peas(frozen/fresh)	1/2cup
Green chilly	2nos.
Red chilly powder	1/2tsp
Garam masala powder	1/4tsp
Coriander leaves(chopped)	2tbs
Cashews	5-6nos.(optional)
Salt	to taste
Oil	1tbs

For Tempering 

Ingredient	Quantity
Cloves/Lavangam	4nos.
Cinnamom/pattai	1 inch piece
Cardamom/ellakai	1no.
Bay leaf	1no.
Star anise	1no.
Cumin seeds	1/2tsp

Method
Wash the rice and cook it in a pressure cooker or electric cooker with a pinch of salt and a tsp of oil.Once it is done separate the grains and keep it aside.
Heat a pan with oil and splutter the cumin seeds and add the whole garam masala.Then add the green chillies and cashews,fry it for a minute,saute the onion till transparent.

Now add the cubed potato,green peas and give it a mix.Add the powders,salt and sprinkle some water and cook it for 2-3 minutes or till the potato is cooked.

Finally add the coriander leaves and stir it,turn off the flame.To this mixture add the cooked rice and mix it well gently till everything gets blend well.

Rice is ready.
Serve it with a vegetable fry and chips or onion raita.

Enjoy........................................

• The rice can be cooked separately or it can be add to the masal and cook it in the pressure cooker for a whistle.
• As I ran out of frozen peas I used the soaked dried peas and cook it in the pressure cooker for a whistle.

Click here to check my blogger buddies participating in Blogging Marathon #24.
Linking this to Kid's Delight-Lunch box recipes hosted by PJ of Seduce your Taste Buds,started by Srivalli.
Sumber http://www.naliniscooking.com