Tuesday, September 20, 2005

Carrot Rice

Carrot Rice


2 cups Basmati Rice Cooked
1 cup grated carrot
1 medium size thinly sliced onions
2 thinly sliced green chili
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 bay leaves
8- 10 curry leaves
1 teaspoon red chili powder
1/2 teaspoon turmeric
1/2 teaspoon gram masaia powder
2 tablespoons coriander leaves
salt to taste
2 tablespoons vegetable oil

Heat oil in a deep frying pan or kadhai
Add mustards seeds. When the mustard seeds start crackling add cumin seeds and bay leaves. Add onions, chilies and fry until pink. Set this aside.
Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder,and garam masata.

Carrot rice is ready to serve.

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