Tag: Carrot

CARROT PALAK RICE

INGREDIENTS

Rice – 1 cup

Chopped palak – 1 cup

Grated carrot- 1/2 cup

Onions – 1 sliced

Garlic cloves – 5 finely chopped

Black pepper corns – 3 to 4

Cloves – 3 to 4

Cinnamon – 1 inch

Cumin seeds – 1/2 tsp

Ghee – 1 1/2 tbsp

Salt to taste

METHOD

  1. Cook rice with 2 1/2 cups of water and cool it. Keep it aside.
  2. Wash finely chopped palak and boil it . Strain and squeeze water. Keep it aside.
  3. Heat ghee in a kadai and add cumin seeds. When cumin seeds start to crackle, add black pepper corns, cloves and cinnamon.
  4. Fry for few seconds. Add finely chopped garlic and sliced onions. Saute it for 2 minutes.
  5. Add the grated carrot, salt and strained palak. Fry till the raw smell goes away.
  6. Add cooled rice and mix well. Check out the seasonings. Cook on low flame till the rice absorbs the masala.
  7. Garnish with finely chopped coriander leaves. If u want it to be more spicy, add green chillies.

BOMBAY RAVA VADA

Ingredients

Suji – 1 cup ( Bombay rawa )

Yougurt -1 cup

Grated carrot -1/2 cup

Onion – 1 medium size (chopped)

Green chillies – 5 (finely chopped)

Ginger garlic paste – 1/2 tsp

Coriander leaves – handful

Salt to taste

Oil for deep fry

Method

Heat oil in a deep frying pan on medium low heat.Then mix all the ingredients to a mixture.

Once the oil is hot enough, take a lemon sized portion of the mixture and form into small ball.

Flatten the ball on the palm of your left hand and slowly drop into oil. Fry the vada on both sides till golden brown in colour.

Once fried, remove the vada onto a absorbent paper.

Notes – Make sure to adjust the temperature where necessary to fry the vada evenly.Image