Minty Carrot and Peas Rice - Day 6, Blogging Marathon #11

This Rice is an inspiration from Suma's Cilantro-Carrot Rice. Instead of, Cilantro, i have used Coriander. The Rice was very flavorful and Spicy. We didn't feel like having any side-dish with the rice, Plain Yogurt was suffice.

Ingredients

3 Cups Cooked Rice

2 Medium Carrots, Peeled and Grated

1/2 Cup Frozen Peas

1 medium onion, chopped

Salt to taste

To Grind

2 Fistful of Fresh Mint Leaves

3 Green Chillies

2 cloves of Garlic

1 inch Ginger

1 tbsp Freshly grated coconut

Method

• Grind the ingredients under "To Grind" in a Mixer to a fine paste  with 1/4 Cup Water.
• Heat a Non-Stick Pan, splutter cumin seeds/jeera, add onions and saute till translucent.
• Add Carrots and saute for 2-3 minutes.
• Add the ground paste and Peas and mix well. Let it cook until all the liquid is absorbed. Add salt and mix well.
• Take it off the flame. Add the Cooked Rice and Mix well. Serve Warm.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Quick Vegetable Rice - Day 5, Blogging Marathon#11

An Easy to make Vegetable Rice. I make this Rice often when i m left out with very little choice of veggies and need a quick comfort food. This Rice goes very well with any Spicy Curry or a Simple Raita.


Ingredients
2 Cups Cooked Rice
1 Large Potato
1 Medium Capsicum
1 Medium Carrot
1 Medium Onion, finely chopped
3 green chillies, Slit Lengthwise
2 Cloves of garlic
1 tsp Ginger Julienne
1/2 tsp Kitchen King Masala
Salt to taste
A Dash of Pepper
Fresh Coriander leaves for garnishing

Method

• Peel the Potato and Carrot and thinly slice all the Veggies.
• Heat Oil Pan, Splutter Cumin Seeds, Add onion, garlic and Green Chillies and Saute till onions turn Color.
• Add all the Veggies and Masala Powder, Sprinkle Little Water. Cover and Cook for 10-15 minutes or until done. Stir Occasionally.
• Take it off the stove, add cooked rice and mix well. Stir in the pepper and garnish with coriander leaves and ginger julienne. Serve warm with your favorite curry.

Note: Try adding Veggies of your choice and increase or decrease the spice accordingly.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Kathrikai Saadham/Brinjal Rice - Day 4, Blogging Marathon #11

I always wanted to try Vaangibaath, the flavorful Brinjal Rice. I was going through some recipes for it, but all needed some extra masala's which i didnt have handy. So, i tried out something on my own, to make this Recipe. Thank Goodness it came out well. Crispy Brinjals with the ground masala tasted awesome!!!!!

Ingredients
2 Cups cooked Rice
5-6 Brinjals
1 medium onion
1 medium tomatoes
2-3 tbsp Oil
Curry leaves a few
Salt to taste


Roast n Grind
2 tbsp Chana Dal/Gram Dal
1 tbsp Coriander Seeds
1 tbsp Fresh grated Coconut
5-6 Red Chillies

Method

• Dry Roast the ingredients under Roast n Grind and Grind into Powder.
• Remove the stem of the brinjals and slice them lengthwise.
• Heat oil in a Non-stick Pan, Splutter mustard seeds, add hing and Curry leaves.
• Add Brinjals and Saute well. Let them cook for 10 minutes.

• When the Brinjals are half-cooked, add the grounded masala powder and salt to it.Mix well.
• Cover and Cook in a Simmer flame until done.
• Add the Cooked Rice and mix well.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11