Thursday, November 4, 2010
Today, I am writing on Carrot Rice. I heard about this recipe from my cousin sister in New Jersy . She had seen it in a recipe book by Mallika Badrinath a cullinary expert in South India. She has so many recipes that we could try. So today its carrot rice. The blend of South Indian spices gives the dish such great flavor and is a great dish if you have guests coming over or pot luck parties.
Rice - 1 Cup
Carrot - 3 big grated
Onion - 1 Finely Chopped
Bay leaf - 2
Cloves - 3
Oil - 2 tbsps
Corriander seeds - 2 tbsps
Cumin seeds - 1 tbsps
Red Chilli - 2
Dry grated coconut - 2 tbsps
Peanuts - 3 tbsps
Cook rice seperately and keep it aside.
Heat 1 tbsps oil in a pan and fry corriander seeds, cumin seeds, red chilli. When it turns golden brown add coconut and turn the heat off.
In the same pan with the left over oil, fry 3 tbsp peanuts untill golden brown.
Grind peanuts and the corriander mixture into fine powder.
In a broad shallow pan, heat 1 tbsps oil and add cloves, bay leaves. Fry till cloves starts to expand. You could remove bay leaf and clove form oil .
Now add onions and saute till transparent. Now add grated carrot and cook it in medium heat. It has to cook in steam. Sprinkle water when necessary. Cook it till the raw smell of carrot fades.
Now add and rice and mix it. Now add the ground powder to rice and mix well.
Let it cook for about 2 mins and remove from heat. Serve hot with spicy green chilli tossed in a tbsps ghee or just raitha..
The flavor from corriander and peanuts give the dish great taste.
Meet you soon!!!