Coconut Carrot and Peas Rice

I am a Big fan of Mixed Rices, nothing comes handy like these on a busy morning, where you sit and break your head on the lunch menu. Most of my Rice Recipes, will be Quick to make, mixed rice recipes, not that i dont prefer Slow-Cooking, one-pot meal recipes, but when it comes to time-saving, then definitely the former it is!!!!

Wishing you all a Very Happy Independence Day!!! Jai Hind!!!

Ingredients

2 Cups of Cooked Rice

2 Carrots, Peeled and Grated

1/4 Cup Frozen Peas

1/4 Cup Fresh Shredded Coconut

1 Medium Size Onion, Chopped

Salt to taste

Fresh leaves of Coriander for garnish

To be Minced

3-4 nos Green Chilies 

1 tsp shredded Ginger

2 cloves of garlic

Method

• In a Mixer, take the ingredients given under "To be Minced"  and pulse it twice or thrice. Keep it aside.
• Heat oil in a non-stick pan, add  1-2 tbsp of oil, add cumin seeds, when it splutter, add chopped onion and minced mixture of chillies-garlic and saute until onions are translucent.

• Add Carrots and Peas and saute for 2-3 minutes. Top it up with shredded coconut, mix well and let it cook for 3 more minutes, take it off the stove.

• Add the Cooked Rice to this and Mix well, adjust salt, Garnish with coriander leaves and Serve Warm with your favorite Stir-fry or Cucumber and Raita/Plain Yogurt.

Sending this to Show Me your Hits - Rice, Happening @ Cooksjoy, Event by Sangeetha

கார சட்னி

There are so many varieties of kaara chutneys are prepared in every house at Tamilnadu. Kaara chutneys are always prepared with small or big onions, red chillies, tamarind, tomato and garlic flakes. But the ratios are always different. Some people do not still accept the chutneys ground in mixi. They only prefer the chutneys ground in Ammi even in these days. This chutney is very different and tasty. This will be very delicious to accompany with crisp dosas.

 KAARA CHUTNEY

Ingredients needed: 

Red chillies [de-seeded]-10

Small onions-15

Tamarind- a small gooseberry size

Tomato [medium size]- 2

Small garlic flakes-8

Gingelly oil-4 tbsp

Salt to taste

Mustard seeds- half sp

Split black gram- half sp 

Procedure: 

Heat a pan and pour the 3 tbsp of oil.

First fry the onions with the red chillies to golden brown.

Then add the tomatoes with the garlic.

Fry them well until the oil floats on top.

When cooled grind the a little coarsely with the tamarind and salt.

Again heat a pan and pour the remaining oil.

Add the mustard seeds and when they splutter add the black grams and fry them to gold brown.

Pour this in the chutney and mix well.

Quinoa Vegetable Tikki/Cutlet

Quinoa - Super Food, Nutritional evaluations of quinoa indicate that it is a source of complete protein. And Also, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. 

Though it is super healthy, my kiddo, ran a mile at a look of it!!!! :) Seriously, God could have given it a bit more Kid-friendly look!!!! With no other option, i had to steal this wholesome goodness into something for my kiddo. So, This is the Story behind this Quinoa Vegetable Cutlet. 

A Healthy Combination Quinoa and Wholesome Veggies, these Cutlets/Tikki's are a Perfect Evening Snack and a sure Superhit with your kiddos  and the Diet-Conscious Biggies. 

Ingredients

1 Cup Quinoa

1/2 tsp Ginger-Garlic Paste

1/2 tsp Red Chili Powder

1/2 tsp Coriander powder

1/4 tsp Garam Masala Powder

2 tbsp Besan/Gram Flour

1 tbsp Corn Flour

Salt to taste

Olive Oil for shallow Frying

Vegetables

1 Large Potato, peeled and chopped

1 Carrot, peeled and chopped

1 Capsicum, chopped

1/4 Cup Green peas, i used frozen

1/4 Cup Corn, i used Frozen

Method

• In a Microwave Safe Bowl, take quinoa with water, immersing the quinoa. Rinse the Quinoa Once, then fill it up with water again and Cook @ Microwave High for 10 minutes or unitl quinoa is cooked. The Water will be fully absorbed by the quinoa and will look like shiny pearls with the germ coming outside the seed.
• In another Microwave Safe Bowl, Take all the chopped vegetables and water immersing then veggies. Cook @ Microwave high for 10-12 minutes or until the veggies or cooked.
• Drain the quinoa and veggies and take them together in a wide bowl.  Add Ginger-garlic paste, Red Chili Powder, Coriander Powder, Garam Masala Powder, Besan/Gram Flour, Corn Flour Salt to taste  and salt. Mix them well. No need to add water. 

• The Mixture will come together as a sticky dough.Divide the dough into 15-18 Balls (approximate). Flatten the balls and make them as tikki/patty and refrigerate the patties for 10 minutes.
• Heat a Non-Stick, Add 1-2 tbsp of olive oil, when it is hot, slide 3-4 patties in the pan and shallow fry them on both sides until golden brown. Keep the flame simmer while frying. 

• Serve Hot with some Tomato Ketchup. 
• I had some leftover Cutlets for the next day,which turned into Sandwiches with some Eggless Mayonnaise, Crunchy Lettuce and Cheese Slices!!!! Needless to say, they vanished!!!!

Sending this to Kids Delight - Warm Food to Beat the Rain, happening @ Pumpkin Farm, Event by Srivalli, Let's Cook - Starters/Appetizers, Event by Radhika, Desi-Videsi Food Fest, Happening @ Sizzling Tastebuds.