Tuesday, January 20, 2009

Carrot Rice

2 cup cooked Rice
2 Carrots shredded
1 Onion diced
1tsp Amchur powder
1tsp Turmeric powder
Salt to taste
1tsp Ghee/Butter
2tsp Canola oil
1tsp Mustard
1/2tsp Urad daal
3 Curry leaves

For masala powder-
1tsp Coriander seeds
2tsp Cumin seeds
1tsp Bengal gram
2 Red chillies
4 Curry leaves

  • For Masala powder; dry roast all the ingredients in medium heat for around 10-12mins and grind it into smooth powder
  • In a heated pan take ghee/butter and oil and then add mustard and urad daal. Once the mustard starts to splutter add curry leaves
  • Fry onions until translucent, then add carrot. Fry them in medium heat until they r all cooked
  • Add the turmeric, fresh grounded masala powder, amchur powder and salt; saute for just a min or two in low heat
  • Finally add cooked rice and mix all of them properly
  • Serve hot with coconut chatni or raitha
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Carrot -
  • Excellent source of antioxidant compounds
  • High in vitamin A
  • Very good source of vitamin C, vitamin K, dietary fiber and potassium

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