Tag Archives: kids rice recipe

Carrot Rice/ Carrot Pulav / How to make Carrot Rice

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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…

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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.

Serve hot with onion raita or any veg fry. I have served it with spicy green peas fry – Stay tuned for the recipe.

 

Cauliflower Rice

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Cauliflower Rice is a very simple to pack for lunch box and even the people who omits cauliflower, loves this cauliflower rice. Here I have blanched, grated the cauliflower and tempered them along with spices and rice with few spice powders. Also I would say that it’s kids friendly because this rice is a good source for kids to consume cauliflower. Let us move on to the recipe…

Cauliflower Rice / PooKhos Sadham

Cauliflower Rice / PooKhos Sadham

Ingredients:

  • Cauliflower – ½ no
  • Boiled Rice – 2 cups
  • Onions – 1 ½ nos (medium sized)
  • Green chilies – 2 nos
  • Curry leaves – a string
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Garlic – 4 cloves
  • Salt to taste
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp

Preparation:

  • Blanch the cauliflower: Cut the cauliflower heads and drop them in boiling water. Cover and keep in medium flame for 5 mins. Drain the water and bring them to room temperature. Keep it aside.
  • Grate the blanched cauliflower.
  • Peel and finely chop the onions and green chilies.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait till they crackle.
  • Add in the garlic, green chilies and onions, cook them till the onions turn transparent.
  • Add in the grated cauliflower along with turmeric powder, chili powder, pepper powder and salt.
  • Cook them till the raw smell goes off and Sprinkle little water, cover and cook till the cauliflower becomes soft.
  • Add in the boiled rice and stir them well with the cauliflower.
  • Keep on stirring for 5 mins, till the cauliflower and rice gets blend together.

Serve hot with any curries. I have accompanied this with Egg omelet Curry.

Afghan lamb pilaf (Kabuli pulav)

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Nowadays, whenever I get mutton/lamb I blindly think of Afghan, Arab or Pakistani cuisine which goes out perfect with mutton. This is recipe is adapted for TLC – Food Safari Once when I got see this recipe my mouth started watering and decided to handle this recipe in my hands. Finally I got done with this dish and when I opened the lid once it’s fully done, the aroma, colour, texture and taste – no words for this. It was neither sweet nor spicy, but I got to get the taste of sweetness (sugar in the recipe) and mild spiciness (ginger and pepper powder). Totally it was a big hit in my kitchen also among daughter’s friends. So now I could tell that it’s kids favorite and now let us move on to the recipe…

Afghan lamb pilaf (Kabuli pulav)

Afghan lamb pilaf (Kabuli pulav)

Ingredients:

  • Oil ( sunflower oil) – 1 tbsp
  • Onion – 2 nos (medium sized)
  • Mutton / Lamb – ½ Kg (with bones)
  • Ginger-garlic paste – 2 tbsp
  • Garam masala – 2 ½ tsp
  • Salt to taste
  • Sugar – ¼ cup
  • Cardamom powder – 1 tsp
  • Long grain / Basmathi rice – 3 cups
  • Carrots – 2 nos (medium sized)
  • Raisins – 15 nos

Prepartion:

  • Peel and chop the onions roughly into cubes. Peel and chop the carrots into lengthwise.
  • Heat oil in a pressure cooker, cook onions until they turn golden brown for 6-8 mins.
  • Add the lamb pieces and cook them for 3 mins.
  • Add the ginger-garlic paste, salt and cook for 5 to 10 mins, till the lamb pieces are browned on all sides.
  • Pour in 5 to 6 cups of water, wait till it boil and then pressure cook for about 4 whistles.
  • Open the lid when the pressure is released and cook in low flame for 30 mins by covering with the lid.
  • Now remove the lamb pieces from the stock and set it aside.
  • Reserve the stock.
  • Place the sugar in a hot, dry saucepan over medium heat. Cook by shaking the pan for 5-6 mins or until the sugar has caramelised.
  • Add in a 3 cups of reserved stock and then sprinkle the salt, garam masala and cardamom powder.
  • Bring it to boil, then remove from the heat and set aside.
  • Meanwhile, cook the rice and drain the water and keep it aside.
  • Transfer the rice to a heavy bottomed vessel, spread it evenly.
  • Make big holes among the rice by inserting the end of the spoon here and there.
  • Pour in the caramelised stock on to the holes among the rice.
  • Heat a tbsp of oil in a frying pan over medium heat, add carrots and sugar and cook until lightly caramelised and glossy.
  • Add the raisins and cook for a min. Remove from the heat.
  • Heat another tbsp of oil, until smoking and pour it over the rice. Top the rice with carrots and mutton / Lamb pieces.
  • Cover and seal the vessel with the tea towel. Place the lid over that and then a heavy weight object over the lid and cook in high until you hear tickling sound.
  • Now reduce the heat to medium and wait for another 10 mins.
  • Open the lid, remove the lamb and carrots and gently mix them rice.
  • Now top the rice with lamb, carrots and garnish with almonds and pistachios.