Happy's Cook

Friday, May 27, 2016

Carrot Rice Recipe | Lunch Box Ideas /Quick Lunch Ideas

I prefer variety rice for our lunch boxes during busy working days since it is easy to make and pack. Jany also likes variety rice than kuzhambu rice for lunch box. So, I explore many kinds of one pot meal and this carrot rice is one among them. This is a very simple recipe which we can make it in a jiffy and it is healthy too. Let us see the preparation steps:

Cooked Rice - 1.5 cups
Cashew Nuts - few
Ghee - 1 tbsp
Carrot - 1/2 cup(finely grated)
Onion -1/4 cup(finely chopped)
Ginger - 1/2 inch piece(finely chopped)
Green Chilli - 1(chopped finely)
Pepper powder - 1/4 tsp
Coriander leaves - few
Salt - as required
To Temper: 
Oil - 1 tsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Curry leaves - few
1. Cook the rice and allow it to cool by spreading on a plate. In a pan, add some ghee and fry the cashew nuts until golden brown. Remove it and keep it aside. In the same pan, add the oil and allow the mustard seeds, urad dal and curry leaves to crackle. 
2. Then add the chopped onion, green chilli and ginger. Once the onion turns transparent, add the grated carrots and saute it for 4 to 5 mins. Add the required salt and pepper at this stage. Once the raw smell leaves, add the cooked rice and gently mix without breaking the rice grains.
3. Garnish it with fried cashews and chopped coriander leaves.
Serve the carrot rice with fryums and any poriyal of your choice. If you prefer, you can sprinkle little more ghee while serving. I served it with channa masala and fryums. It also goes well with any egg side dish.
Points to remember:
  • Instead of green chilli, you can use red chilli powder. Also, ginger can be replaced with ginger garlic paste.
  • You can skip cashew nuts and add roasted peanuts too. 
  • Don't overcook the carrots. The carrots should not be mushy and it should be sauteed only for few mins.
Warm Regards,
Happy's Cook - Divya


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