Indian Carrot Rice Recipes

SOUTH INDIAN CARROT LEMON RICE RECIPE

Steps:

• Spread the cooked rice in a wide plate and keep it aside.
• Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry until light brown color.
• Then add the cashews, chopped ginger, green chillies, dry chillies and curry leaves fry for a couple of minutes.
• Now add the grated carrot and turmeric and saute for 8 - 10 minutes or until the carrots are tender.
• Turn off the flame and add the lemon juice. Mix well.
• Finally add the cooked rice and salt. Mix everything until well combined.

CARROT RICE RECIPE

Steps:

• Heat 1 tbsp of oil/ghee in a kadai. Add whole spices ,mustard and cumin seeds.
• Once the mustard seeds start spluttering add green chillies ,curry leaves and hing(asafetida).Saute for few seconds.
• Next add onions, minced ginger and garlic.Saute till onions are light brown in color.Then add green peas, grated carrot and cook for 2-3 minutes.
• And then add turmeric, red chilli powder, garam masala, sambar powder and salt. Cook for another minute.
• Add cooked rice, mix it well and turn off the gas.
• Garnish it with coriander leaves & serve hot with raita.

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

CARROT RICE RECIPE

Steps:

• Soak rice in a bowl in enough water for 30 minutes. Drain and then set aside.
• You could use any rice like sona masuri, surti kolam or parimal rice or even basmati rice. I used hand pounded sona masuri rice.
• Add the rice in a 2 litre pressure cooker along with 0.75 to 1 cups water and salt (optional). Pressure cook for 2 whistles.
• Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.
• You can also cook the rice in a pot or pan adding 3 to 3.5 cups water. Then drain the water once the rice grains are cooked.
• When the rice is cooking, peel and grate 2 medium sized carrots. Keep the grated carrots aside. Also slice 1 small onion and chop one green chili.
• When the pressure settles down on its own, open the lid of the cooker.
• Gently fluff the rice grains and allow them to cool completely. I cooled the rice in the cooker itself. But you can also take the rice grains in a large plate or tray to cool them.
• In a pan heat the oil and add the thinly sliced onions.
• Stir and saute the onions on a low to medium heat until onions start to turn light golden. Add a pinch of salt for cooking the onions quickly.
• When the onions begin to get light golden, add the cashews and raisins. Mix very well.
• Sauté until the raisins become plump. By the time the raisins become plump, the onions will also get golden.
• Remove the onions, cashews and raisins with a slotted spoon and keep aside.
• In the same pan, some oil will be left. Lower the heat. Now add mustard seeds, tej patta, cinnamon, cardamoms and cloves.
• Stir and sauté until the mustard crackles.
• Now add the chopped green chilies, curry leaves and a pinch of asafetida (optional).
• Stir and saute for half a minute. Add the grated carrots. Mix very well.
• Saute the carrots for about 3 minutes on a low to medium heat. Depending on the size of gratings, the sautéing can take less or more time.
• Add the steamed rice and stir. Season with salt. Again mix very well and switch off the flame.
• Lastly add the fried onions, cashews and raisins. Also add chopped coriander leaves.
• Mix very well. You can also garnish carrot rice with the fried onions, cashews and raisins while serving.
• Serve carrot rice with a side raita or salad.
• Serve carrot rice with a side of a raita or salad. You can even pack it as a tiffin box lunch with some chutney or a veggie stir fry.
• The tangy sour flavors of an onion-tomato salad combine nicely with the mild, sweet flavors of this carrot rice.
• In fact a tangy tomato salad or even a mayo salad will pair greatly. If you do not have any veggies, simply serve carrot rice with a simple plain curd (yogurt).
• Though you mostly won't have any leftovers, but in case if you do have, then refrigerate and consume within a day. Do not keep for a longer time in the fridge. Rice is best had when freshly made.

CARROT RICE RECIPE

Steps:

• Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
• Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
• Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
• When they begin to splutter, add onions and saute until transparent or golden.
• Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
• Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
• Cover and cook on a low heat for 1 to 2 mins.
• Add cooked and cooled rice and sprinkle very little salt.
• Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
• Garnish carrot rice with toasted cashews. Serve with a Raita.

CARROT RICE

Steps:

• Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
• In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
• Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
• Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
• Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

CARROT RICE

Steps:

• Finely chop the onion. Grate the garlic cloves. Keep them separated.
• Heat the oil in a heavy-bottomed pan. Cook the onions for about 2 minutes until slightly translucent.
• Add the garlic and curry powder and stir continuously for 1 minute.
• Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.
• Pour in the vegetable broth, stir, cover the pot. Bring to a boil, lower the heat and simmer for about 10-12 minutes until the rice is cooked and the liquid is absorbed. Check the rice.
• Leave, covered, for 5 minutes.
• Carefully, mix in the butter until melted. Fluff with a fork and serve.

CARROT RICE RECIPE

Steps:

• 1. Soak washed basmati rice for 10 minutes and cook with 2 cups of water in pressure cooker or rice cooker or open pan. Use less water if your basmati rice take needs less than water like 1.5 cups. Once cooked spread rice in a plate and allow to cool. 2. Slice onion, peel and grate carrots. 3. In a pan or wok heat oil add mustard, cumin seeds, cloves, cinnamon, curry leaves and allow to splutter. Add onion, ginger-garlic paste, cashews and saute until onion becomes soft.
• 4. Add grated carrot, mix and cook for 2-3 minutes or until carrot becomes soft.
• 5.
• Garnish with coriander leaves and serve with raita of your rice.

CARROT RICE RECIPE

Steps:

• In a kadai or a pan add 5 tsp oil and warm it up.
• Next, add 1/2 tsp mustard seeds and wait for it to splutter.
• Once the mustard seeds starts to splutter, add 1/2 tsp urad dal, 1 bay leaf, 2 red chilli, and some curry leaves. Saute for a few seconds.
• Next, add finely chopped shallots and saute until translucent. Once done, add 1/2 tsp ginger garlic paste and cook the raw smell goes away.
• Next step is to add the masalas. Add 1/2 tsp turmeric powder, 3/4 tsp salt, and 1 tsp red chilli powder to it and mix it all well. Cover and cook all the masalas until oil separates.
• To add the tangy taste to the rice add 1/8 cup extracted tamarind juice(You can skip this step if you don't like this flavor)
• Cover and cook n medium flame for a few seconds. You will see the oil floating around the corner of the kadai once the juice is completely cooked.
• Next, add 1 1/2 cup chopped carrot to the mixture. Cook the carrot until it softens.
• Once the carrot is cooked, add 3 cups of boiled basmati rice(cook 1 cup of basmati rice to get 3 cups of cooked basmati rice).Mix the rice well to the mixture.
• Finally add some chopped coriander leaves and roasted cashews and give it a mix. And to add more spice to the rice sprinkle 1/2 tsp grounded black pepper and serve hot.

CARROT RICE RECIPE | CARROT PULAO RECIPE | CARROT PULAV RECIPE

Steps:

• firstly, in wide pan, take a tsp of ghee. optionally, you can use oil.
• furthermore, add mustard seeds, jeera and curry leaves. allow to splutter.
• additionally, add cashews and fry till they turn golden brown.
• once the cashews turn almost golden brown, add chopped onions and green chilli. fry till they turn translucent.
• time to add grated carrot and fry for a minute till they shrink and change its colour.
• once the carrot are cooked, add turmeric powder and salt to taste. give a good stir.
• also add cooked rice.
• furthermore, mix well without breaking rice grains. cook for a minute.
• finally. serve carrot rice with raita or as it is.

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• Heat butter in a skillet over medium heat.
• Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
• Reduce heat to low and cover to steam 5 minutes.
• When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

CARROT RICE

Steps:

• Heat oil in a deep frying pan, add mustard seeds, cumin seeds and bay leaf, saute it. Then add onions, green chillies and fry till onions are transparent. In the same pan, add grated carrot and curry leaves. Saute for a while then add salt, chilli powder, turmeric powder and garam masala and let it cook. Then add cooked rice and let it cook by mixing for about 3-4 minutes. At last, garnish with chopped coriander leaves and serve it hot.

CARROT RICE | KIDS LUNCH BOX RECIPES

Steps:

• Peel the carrot and grate it. Keep the grated carrot aside
• Chop the onions and green chilies finely. Keep it aside
• Heat the oil/Ghee in the pan and add mustard seeds. When the mustard seeds start to sputter, add cumin seeds, split urad dal, channa dhal and peanuts and fry until the dhal becomes golden brown color
• Now add the chopped curry leaves and green chili and fry for few seconds.
• Then add the chopped onions and fry it until the onion becomes transparent
• When the onions are sautéed , then add the grated carrot along with a pinch of turmeric, salt and sambar powder and fry them until the carrot is cooked completely. switch off the flame.
• Add the cooked rice and mix it gently without breaking rice. Finally garnish with coriander leaves!
• The yummy Carrot rice is ready to serve.

INDIAN RICE AND CARROT PUDDING

Steps:

• Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.

INDIAN SPICED SESAME CARROTS

Steps:

• Preheat the oven to 425°F. In a small bowl, combine all the spices and whisk together well.
• Line a sheet pan with parchment or aluminum foil. Place the carrots in the pan and toss with Pure Avocado Oil to coat. Pour the spices over and toss the carrots well until fully coated with both oil and spices. Arrange the carrots in rows and avoid letting them touch (this will promote browning).
• Cook for 30-45 minutes, tossing midway through, or until slightly golden. Drizzle with Roasted Sesame Oil while warm and serve immediately.

CARROT RICE

Steps:

• Cook rice and spread it on a plate to make it grains seperated....alternatively you can use leftover rice too.Heat oil in a pan - add peanuts.
• Fry until golden then set aside.
• Set aside.In the same pan - add the items listed under 'to temper' let it crackle
• Then onion with ginger garlic paste, saute till it turns slightly browned.
• Then add freshly grated carrot saute for a while till it shrinks and raw smell leaves.
• Then add required salt along with red chilli amd garam masala powders.
• Saute till the masalas nicely blends with the veggie.Then add peanuts, rice and mix well.
• Finally add cooked rice.
• Mix well, cook in low flame for 3 mins, sprinkle coriander leaves and switch off.

CARROT LEMON RICE RECIPE

Steps:

• To begin making the Carrot Lemon Rice Recipe, do the prep and get all the ingredients together.
• Take a pan and heat ghee/ coconut oil.
• Add in mustard seeds. When they splutter, add in curry leaves and lentils. Once the lentils turn golden, add desiccated coconut and sauté for 2-3 min until the aroma comes.
• Add grated carrot and cook for a minute, until the rawness disappears. Add any dry fruits (optional) at this stage. Add cooked rice, salt and turmeric powder. Toss well and simmer for few minutes.
• Turn off the flame and add lemon juice and mix again.
• Garnish with curry leaves and enjoy with curd or curries.
• The Carrot Lemon Rice can be served with papad and pickle for a lunch or dinner.

CUCUMBER AND CARROT CURD RICE RECIPE | INDIAN CARROT CUCUMBER CURD RICE | SOUTH INDIAN CURD RICE WITH CARROTS | CUCUMBER CARROT CURD FOR ACIDITY |

Steps:

• MethodHeat the oil in a non-stick pan and add the cumin seeds.When the seeds crackle, add the urad dal, asafoetida and curry leaves and sauté on a medium flame for 1 minute.Pour the tempering over the rice mixture and mix well.Serve immediately. .
• If you like cucumber and carrot curd rice, then also try other stomach friendly recipes like potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with 20 amazing images. minty apple salad recipe | healthy mint apple salad | apple pudina salad | mint and apple salad with lemon ginger dressing | with 18 amazing images. bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi | with 20 amazing images.
• Cucumber and carrot curd rice is made of 1 cup chopped cucumber, 1 cup grated carrot, 1 1/2 cups chilled whisked fresh curds (dahi), 3/4 cup steamed rice (chawal) , cooled and mashed slightly, 1/4 cup chopped coriander (dhania), 1/4 tsp green chilli paste, salt to taste, 1 tsp oil, 1 tsp cumin seeds (jeera), 1 tbsp urad dal (split black lentils), 1/4 tsp asafoetida (hing) and 6 curry leaves (kadi patta).
• To cook rice, we need raw rice. Whether purchasing rice in bulk or in a packaged container, make sure that there is no evidence of moisture and dirt in the rice. The grains should look uniform in shape, size and colour. Clean and wash 1 1/4 cups raw rice (chawal) thoroughly with enough water. Add 3 cups of water to the rice and soak it for 30 minutes. Click here for detailed recipe of how to cook rice perfectly. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); });
• For the rice mixture of cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrot, place 1 cup chopped cucumber in a deep bowl. Prefer to chop it finely. Add 1 cup grated carrot to it. Carrots have the nutrient Beta Carotene which is a form of Vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol. Read the 11 super benefiits of carrots and why to include in your daily diet. Add 1 1/2 cups chilled whisked fresh curds (dahi). Whisk it well so no lumps remain. This makes it easy to mix with the rice. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Curd is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Being low in sodium, it is safe to be eaten by individuals with high blood pressure. The only difference between curds and low fat curds is the fat level. Read the benefits of curds to include in your daily diet. Add the 3/4 cup steamed rice (chawal), cooled and mashed slightly. You can cook rice or use left over rice. Add 1/4 cup chopped coriander (dhania). Coriander is a fresh herb often used as a flavour enhancer in Indian cooking. It is mainly used as a garnish. This is the best way to use it - no cooking. This preserves its vitamin C content which helps to build our immunity and bring that sparkle to the skin. The antioxidants vitamin A, vitamin C and the quercetin present in coriander works towards strengthening our immune system. Coriander is a fairly good source of iron and folate - the 2 nutrient which help in the production and maintenance of red blood cells in our blood. Good for reducing cholesterol and good for diabetics. Read 9 benefits of coriander to understand details. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add 1/4 tsp green chilli paste. This helps to enhance the flavour of the cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrot. Antioxidant vitamin C in green chillies protects the body from effects of harmful free radicals and prevents stress. It is probably the high fiber which helps in controlling blood sugar levels. This it is a welcome addition to a diabetic diet. Suffering from anaemia? Add green chillies to your list of iron rich foods too. For complete details see benefits of green chilli. Add salt to taste. Note that if you have added salt while making rice, then add very little salt at this stage. Mix well using a spoon. The rice mixture is ready.
• For the cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots, heat 1 tsp oil in a non-stick pan. Add 1 tsp cumin seeds (jeera). The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. Cumin seeds are apparently a very good source of iron. A tbsp. of cumin seeds can fulfil nearly 20% of days iron requirement. Even small quantity of cumin seeds has huge amounts of calcium ( see calcium rich Indian foods ) - a bone supporting mineral. They aid is digestion, weight loss and help reduce inflammation. See detailed benefits of cumin seeds, jeera. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); When the seeds crackle, add 1 tbsp urad dal (split black lentils). 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in Phosphorus it works with Calcium to build our bones. It is also high in fibre and good for heart, good for lowering cholesterol and good for diabetes. See here for 10 super benefits of urad dal. Add 1/4 tsp asafoetida (hing). The active compound 'coumarin' helps in managing blood cholesterol and triglyceride levels. Asafoetida is known to have anti-bacterial properties, which helps to keep asthma at bay. Asafoetida is an age-old remedy for bloating and other stomach problems like flatulence. The best solution is to gulp down little hing with water or dissolve it in water and sip it. It can also be used along with curd or almond oil as a hair mask. It helps to prevent dryness of hair and smoothen as well as strengthen hair. Add 6 curry leaves (kadi patta). Curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines. Its antioxidant action helps to scavenge the harmful free radicals from the body and protect the health of our organs. These antioxidants may also show cancer preventive benefits. Curry leaves also aid in digestion and thus one can chew curry leaves when having a tummy ache. Some scientific research has shown that inclusion of curry leaves is beneficial for people with diabetes by stimulating insulin producing cells. It helps in skin care too. Intake of curry leaves can promote clear and healthy skin as well as promote hair growth and prevent hair fall. They are a fair source of Vitamin A (promotes vision) and calcium (promotes bone health) too. Sauté on a medium flame for 1 minute. Pour the tempering over the rice mixture and mix well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Serve cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrot immediately.
• Cucumber and Carrot Curd Rice - for acidity. The probiotic nature of curd is known to be soothing to the digestive tract. The cumin seeds used in the tempering also aids in digestion. We have also used less quantity of rice and more of veggies in this recipe. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); The quantity of green chilli paste is minimal too. If you wish, you can avoid it completely.
• Ensure that each grain of cooked rice is separate to enjoy its mouthfeel. For those who suffer from extreme acidity, we suggest you avoid the use of green chilli paste. Ensure that the curd is fresh, as sour curd can aggravate acidity. If you wish, you can refrigerate this rice and serve it later. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); });

CARROT RICE

Steps:

• Cook the rice separately and keep it aside. Spread it on a tray to ensure that the grains don't stick to each other.
• Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
• Add the chopped onions and green chilly and fry for 2-3 minutes.
• Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
• Toss in the rice and required salt. (NOTE: If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
• Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
• Coarsely grind it and toss this powder along with the rice. This adds nice flavor and crunch to the rice.
• Garnish with ribbons of carrot and finely chopped cilantro.