November 2, 2009

Carrot Rice



Ingrediants:

• 1 Cup rice, cooked
• 1 Cup fresh carrot, grated
• 2 Green chilies and ginger garlic paste
• 1/2 Cup boiled peas
• 1 tbsp Urad daal
• 1 tsp Mustard seeds
• Salt to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 4 tsp Lemon juice
• Coriander Powder,curry leaves(use more then usual)
• Oil, for cooking

Method:



Heat one tbsp oil in a pan and add mustard seeds.
When they splutter, add urad daal.
Add chopped onion and green chilies.
Fry till the onions are golden.
Add turmeric, salt,ginger garlic paste and red chili powder. Fry for a minute.
Mix in the grated carrots and sprinkle little water.
Keep the pan covered, on a low flame, till the carrots are done.
Add boiled peas.
Mix in the rice. Add chopped curry leaves and Coriander powder to it.
Add lemon juice.
Garnish with finely cut coriander leaves.
Carrot Rice is ready

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