Carrot is one of the vegetable which kids love to eat. When it comes for eating rice, they make lot of fuss. Considering they getting leaned towards carrot thought of preparing carrot rice or Pulav. This would be a perfect food for lunch box, and thus caters the need of kids and helps moms to cook a healthy food for their kids. Let us see how to prepare this carrot rice…
Carrot Rice / Carrot Pulao
Ingredients:
Grated Carrot – 1 cup
Steamed Rice – 2 cups
Coconut Oil – 2 tbsp
Green Chilli – 1 no
Cumin Seeds – ½ tsp
Mustard Seeds – ½ tsp
Garlic – 6 pods
Garam Masala – 1tbsp
Cashew Nuts – 10 nos
Salt to taste
Making of Carrot Rice / Carrot Pulao –
Preparation
Finely chop the garlic into pieces and slit the green chillies to two equal halves.
Heat a Kadai and add mustard seeds, cumin seeds and curry leaves and wait until they crackle
Add cashew nuts, green chilli, finely chopped garlic and cook for a min.
Add the grated carrot, garam masala, salt and cook until they golden yellow in color.
Add the steamed rice, stir it well and cook for few mins or until the rice becomes dry.
Remove from fire.
Spices getting sauted
with green chillies and cashewnuts
with grated carrot
with garam masala and salt
getting cooked
with Rice
Mixing rice and carrot
Carrot Rice / Carrot Pulao
Serve hot with onion raita or any veg fry. I have served it with spicy green peas fry – Stay tuned for the recipe.
Prawn Rice is one of the most special rice from my Home Town – Thoothukudi. Being a coastal region, we prepare this type of dishes. This prawn rice has wonderful aroma, fantastic flavor and attractive color, as we roast and ground the spices and prepare a fresh masala for the rice. Also this rice is packed with health benefits, as we add Moringa Leaves or Drumstick spinach because they perfectly go well with prawns and has iron content which helps in increasing the hemoglobin content and iron content.
Moringa leaves (murungaikeerai) or Amaranthus Artis (Arakeerai) – 200 gm (only leaves)
Onions – 200 gm
Tomato – 150 gm
Garlic – 5 cloves
Dry red chillies – 8 nos
Coriander seeds – 3 tbsp
Cumin seeds – 2 tbsp
Fenugreek/Vendhayam/Methi seeds – ¾ tsp
Grated Coconut – 50 gm
Turmeric powder – ½ tsp
Mustard seeds – ¼ tsp
Split Black gram – ¼ tsp
Salt to taste
Sesame oil / Gingelly oil / Nallennai – 2 tbsp.
Red chillies, coriander seeds, cumin seeds and fenugreek seeds getting roasted for masala
About to grind for masala
Ground masala
Prawn head about to grind with water
Grounded prawn head
Getting strained
Temperd with mustard seeds, split black gram and a pinch of cumin seeds, onions getting cooked
With Moringa leaves / Murunga Keerai
With finely chopped prawns
with rice, salt
About to pressure-cook
Pressure-cooked rice
With masala and prawns
About to pressure-cook
Pressure-cooked rice
Prawn Rice / Yera Sadham
Preparation:
Clean the Prawns and Prawn Head.
Finely chop 6 to 7 pieces of prawns.
Wash, clean and chop the moringa leaves or amaranthus artis, keep it aside.
Peel and finely chop the onions and garlic, keep it aside.
Roughly chop tomatoes into pieces and keep it aside.
Grind the prawns head with a cup of water, strain the water and keep it aside.
Heat a tsp of oil in a tawa and roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and coconut until the raw smell goes off. Make sure that coconut should be roasted in a way as they should not be burnt or turn golden brown in color.
Transfer them to a plate, bring them to room temperature and grind them to a fine paste by adding water.
Heat the leftover oil in a pressure cooker, add mustard seeds, split black gram, ¼ tsp of fenugreek seeds and curry leaves, wait until they crackle.
Add in the onions and garlic, cook until they get glassy appearance.
Add in the tomatoes and cook until they turn mushy.
Add the spinach and cook for 2 mins.
Add in the chopped prawns followed by salt and turmeric powder, cook for 3 mins.
Add in the rice, pour water along with prawn water (for 1 cup of rice, pour 2 cups of water).
Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, gently stir in.
Pour the ground masala along with prawns and 2 ½ cups of water, pressure-cook for 2 whistles.
Remove the lid when the pressure subsides, give a stir and transfer it to plate.
Serve hot with Rice crackers, Omelette and Coriander Thuvaiyal (thick chutney).
As I have shared already Bisibelebath is one of my kids all-time favorite rice. I use to prepare sambar sadam at home but thought bisi bele bath resembles the same, but having bisi bele bath is Bangalore, I became a great fan of Bisi bele bath. For last one year I have been preparing bisibelebath frequently at home, but somehow missed to share the recipe.
Mostly I use to prepare bisi bele bath for lunch on week days and pack in lunch box. I prepare bisi bele bath powder once in every month and store it in an air tight container, and use whenever I am need. This also helps in making my cooking faster in weekdays. CLICK HERE for Bisi Bele Bath Masala recipe and now let me share the bisi bele bath recipe with the home made masala…
Wash the rice and pigeon peas in water, drain the water and keep it aside.
Peel and finely chop the vegetables, keep it aside.
Take cleaned rice, pigeon peas, chopped vegetables, a tsp of salt, turmeric powder in a pressure cooker, pour water (for 1 cup of rice – 2 cups of water and 1 cup of pigeon pea – 1 ½ cup of water).
Pressure-cook for 3 whistles. Remove the lid when the pressure subsides.
Meanwhile soak tamarind in a tbsp of water, drain the water.
Take the soaked tamarind, coconut, a tbsp of bisi bele bath masala in a mixer and grind them to a fine paste by adding little water.
Pour the ground masala along with a cup of water, 2 tbsp of bisi bele bath masala and a tsp of salt in a kadai and cook in medium flame for 5 mins or until the raw smell goes off and the masala thickens.
Pour the masala to the pressure-cooked rice, dal mixture, jaggery (optional) give a stir, add a tsp of ghee/clarified butter and cook in low flame for 5 mins.
Heat the leftover ghee/clarified butter in a small pan, add the mustard seeds, split black gram, curry leaves, cumin seeds, fenugreek seeds and roast until they turn crispy and pour it to the rice.
Stir the rice and remove it from fire.
Serve hot by topping it with finely chopped raw onions, a tsp of ghee/clarified butter and spicy boondi (karaboondi). Also it goes out well with onion raita and Rice crackers or chips or arbi fry.
Madraasi - a tamilian tales 