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.

Mango Rice

Mango rice or Manga sadham will take place almost in all the baby shower functions. I am dedicating this recipe to my dear friend Subbu, who is expecting her baby in March. I wish her good luck and a safe delivery.

Subbu is one of the important persons in my life who stands with me in all  ups and downs. I am very lucky to have her in my life. She used to take care of me like my mom. Such a innocent and and lovely person to be with. She is not much into blogging or other social media, if i share this link to her, she will be happy for sure.

Now about Mangoes... who doesn't like the tangy mangoes with chili powder and salt mix.. hmmm.. In childhood, I used to eat this without my mom's knowledge. That tastes awesome...
Ok.. Let us get into the recipe and make  a virtual treat for my friend.

Ingredients:
cooked Rice- 2 cups
Raw Mango - 1cup (Grated )
peanuts - 1 table spoon
channa dal - 1 table spoon
urad dal - 1 tea spoon
mustard seeds-1 tea spoon
Red chilies - 2 nos (medium sized)
curry leaves - a few
turmeric powder - a pinch
salt - as per taste

Preparation:
1. Cook the rice and keep aside.
2.In a pan/ kadai, heat 2 tea spoons of oil and and roast peanuts and channa dal,
3. When they are fried well, add mustard seeds, urad dal and red chilies, curry leaves one by one

4. Then Add the grated mango, turmeric, salt to it and saute gently for a minute or two. do not smash the mangoes. Switch off the flame
5. In a mixing bowl add cooked rice and the prepared mix little by little and mix well. Check for salt and adjust.

serve with your favorite veg, papad or chips

Notes:
1. The taste of mango decides the taste of the rice. So adjust the quantity accordingly.
2.If you add little by little, and if mix remains, you can refrigerate and use it for next 2 to 3days.

Sending this recipe to,

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