Carrot Rice with Tangy Twist

Hello folks,
Its been really a long time since I have write a post. Happy to connect with you again. Today I am gonna share the lunch box recipe which I prepared few days back. On Friday I was not having enough time to prepare the box, as well as dint have any veggies in fridge except few carrots and a piece of mango. So I thought I would make carrot rice and I can manage to send it for lunch along with chips. Unfortunately I woke up a bit late and no time for roasting the ingredients and cooling it off and grinding. So thought of making it in simpler way. So just kept  rice in cooker, by the time it got ready, I have grated carrots and mango ready(and of course the breakfast was getting ready simultaneously). This is the first time I combine carrots and mango together, But the results were  amazing and got positive feedback from my family;)))

Lets see how to prepare a simple carrot rice with tangy twist.:)

Ingredients:

Carrot - 1 cup(grated and tightly packed)
Cooked Rice -3 cups
Mango - 1/4 cup (grated and tightly packed)
Sambar powder - 1tsp
garam masala powder - a pinch
Green chilies - 4-5
Mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
Channa dal - 1 tbsp
cashew/peanuts - 1 tbsp (optional)
Oil- as needed
salt - as per taste
curry leaves- 1 sprig
coriander leaves - a few


Preparation:

1. Cook rice and keep aside.
2. Grate carrots and mango and keep aside.
3. Heat about a tbsp of oil and add Channa dal, mustard seeds, urad dal, Cashew nuts,green chilies and curry leaves one by one.
4.Then add the grated carrot and mango and saute for a while, until the raw smell leaves.
5.Now add salt, sambar powder, garam masala powder, and a little oil and saute until the smell of masala leaves.
6.Now add the cooked rice and mix gently and let it cook for 2 mins.

Now the Rice is ready to be served.

Notes:
1. Increase the mango quantity if you wish.
2. Adding ghee at last will give a nice flavour.
3. Use a heavy bottomed vessel to avoid burning.
4.Make sure the raw smell of veggies as well as masala leaves before you add rice.
5. Can be prepared with Sona masoori, Basmati or Ponni rice.
6. Adjust Green chilies and sambar powder according to your taste.

Grated Carrot Stir

Carrot Poriyal or Grated carrot stir will definitely take place in our guest lunch menu. Carrots are one of the veggie which are cheap in cost here (In india the things are different :))My kid also loves to eat raw carrots, as these are good for eyes i always encourage her to eat it. So whenever i shop veggeis, i used to get at least 2 or 3 packs of carrots. So all the time this veggie will be available in fridge. This is simple to make and so healthy too. Kids also will be attracted by its color.

Ingredients:

Grated Carrot - 2 cups
finely choppe onion -2 table spoon (optional)
green chilies - 2 small or 1 big
salt - as per taste

To temper:

Oil - 1 or 2 tsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
curry leaves - 1 sprig
cumin seeds - 1/4 tsp (optional)

Preparation :

1. Heat oil in pan and the items listed in "To Temper". Saute for 30 seconds.
2. Then add onions and green chilies and saute well until the raw smell of green chili leaves.
3. Then add grated carrot and saute gently. add required salt.
4. cover with a lid and let it cook. In between open the lid and stir gently.
5. Switch off the flame once the veg is cooked.

Notes:
1. you can even add more onions. As i do not prefer personally i did not add more.
2. similarly if you need a spicy version then add one or two green chilies extra. I prefer the veggies in their actual flavor and taste. so I do not add much spices.

I have already shared Carrot Egg Stir recipe. Don't miss to check that also :))

Carrot Chutney

Simple yet delicious carrot chutney recipe is here for you. I first heard this chutney in my friend's aunt's house in pondy. I could not believe that even chutney can be made from carrots. At our home carrot poriyal, grated carrot, carrot egg, and carrot juice are common, but making chutney was new and interesting.. :) Since I was in hostel that time i could not experiment the chutney again. After my marriage, If i struggle to decide what chutney to make, always this chutney will come in mind, and I never hesitate to make it now and then. There are variations in this chutney, I used to use urad dal / channa dal / both subject to their availability.  Sometimes I add onions too. I am mentioning the ingredients which I used to make this chutney this time. for variations please check my notes.

Ingredients:

Carrot - 1 medium (grated carrot should be atleast 3/4 cup to 1 cup)
Urad dal - 1.5 tbsp
tamarind - a small gooseberry sized
Ginger - 1/2 inch piece
Red chilies- 2
salt- as per taste

To temper:
Oil- 2-3 tea spoon
mustard seeds- 1/2 teaspoon
urad dal - 1 tea spoon
curry leaves- a few

Preparation:
1. Heat a tea spoon of oil and saute the grated carrot for 2-3 minutes and keep aside.
2. add another teaspoon of oil and add, urad dal,  and roast well.
3. When it turns to a slight brown add tamarind, ginger and roast well, until the raw smell leaves.
4. At last add the red chilies and saute for a minute. (do not let the ingredients burn. It will spoil the taste of chutney).
5. Once it is cool down, in a blender, add all the ingredients along with the salt and grind it to a coarse paste.(Add only one or 2 tbsp of water while grinding. Consistency must be thick)
6. Temper it with the given ingredients.

Serve with Hot idlies or crispy Dosa.

Note:
1. do not add more water while grinding chutney.
2. Saute the grated carrot just until the raw smell leaves.
3. Even carrots can be just cubed,  instead of grating it.
4. Channa dal/urad dal can be used.
5. Adding some small onions will give a good taste for chutney. Make sure to saute the onion well. 2 or 3 pearls are enough. saute it along with ginger, red chili
6. If you are using tamarind puree, add it at last, that is just before switching off the flame. 1/2 a tsp of puree will be sufficient.

 For other Chutney recipes click here

Carrot Egg Stir

Carrot Egg Stir was one of my favorite after school snack. Initially my mom used to prepare this with the afternoon's leftover carrot stir, As the family liked it much, she started making it from scratch as evening snack. As it has, carrots and eggs, definitely a healthy one for growing kids.

Ingredients:
Carrot -1 cup (grated)
Green chili -1
Eggs -2
Mustard seds - 1/2 tea spoon
Urad dal -1/2 tea spoon
Oil -1 tea spoon
pepper powder -1/4 tea spoon

Preparation:
1. In a pan, heat oil and add mustard sees, urad dal, curry leaves, and green
chili and saute for a while
2. Then add the grated carrot and salt and saute until the raw smell leaves
3. Break and add the eggs , pepper powder and stir until the eggs and carrot
cooked well.

Yummy carrot egg stir is ready to enjoy. :)

Linking this recipe to #recipeoftheweek | A Mummy Too

Linking to Dish it Out hosted by Full Scoops and organized by Vardhini of Cooks Joy