Carrot rice is another spectacular South Indian specialty that is not only pleasing to the eye but to the palate as well. Its a great way to eat your veggies and get much needed antioxidants for your body.
3 Cups cooked rice
1 Tablespoon Olive Oil
1 teaspoon cumin
2 tablespoon of chopped Coriander
1 teaspoon grated ginger
Ingredients
3 Cups cooked rice
1 Tablespoon Olive Oil
1 teaspoon cumin
2 tablespoon of chopped Coriander
1 teaspoon grated ginger
1 teaspoon Turmuric
1 teaspoon grated garlic
1/2 lime
1 teaspoon grated jalopeno pepper
2-4 mid sized tomatos (use as many as desired, I used 4 tomatos.)
1 teaspoon cumin powder
1 tablespoon salt
1/2 red onion chopped
4 cups carrots
Directions
1. Cook the Rice in a pressure cooker. If you don't have a cooker you may boil it in water until it is cooked.
2. Place 1 Tablespoon of Olive Oil in a heated pan and add cumin. Allow Cumin to crackle and add the red onion, ginger, cumin power, garlic and Jalopeno. After 4 minutes, add the diced tomatos and turmuric and make a nice thick gravy by letting the tomatos cook for 5 minutes.
3. Add the 4 cups of carrots to the pan and mix well.
4. After 2 minutes, add rice, salt and lime juice. Mix well.
5. Garnish with Coriander.
1 teaspoon grated garlic
1/2 lime
1 teaspoon grated jalopeno pepper
2-4 mid sized tomatos (use as many as desired, I used 4 tomatos.)
1 teaspoon cumin powder
1 tablespoon salt
1/2 red onion chopped
4 cups carrots
Directions
1. Cook the Rice in a pressure cooker. If you don't have a cooker you may boil it in water until it is cooked.
2. Place 1 Tablespoon of Olive Oil in a heated pan and add cumin. Allow Cumin to crackle and add the red onion, ginger, cumin power, garlic and Jalopeno. After 4 minutes, add the diced tomatos and turmuric and make a nice thick gravy by letting the tomatos cook for 5 minutes.
3. Add the 4 cups of carrots to the pan and mix well.
4. After 2 minutes, add rice, salt and lime juice. Mix well.
5. Garnish with Coriander.
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