Friday, May 8, 2009

Beetroot Carrot Rice

I don’t really like biting into pieces of beetroot so I came up with this version. This way I get the goodness of it without biting into it. It is simple to make and kids will love it because of the colour. This recipe is great to make even with leftover rice.

Serves: 2
Preparation: 30 mins
Cooking: 10 mins

You will need:

Rice: 1 cup Boiled
Beetroot: 1 cup grated
Carrot: ½ cup grated
Onions (Medium): 1 thinly sliced
Green Chillies: 4-5 slit
Oil: 2 tspn
Channa Dal: 1 tspn
Urad Dal: 1 tsp
Cumin seeds: ½ tsp
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Salt: to taste
Coriander leaves: for garnishing


Step 1
Heat oil and add Channa dal. After a 15 seconds add Urad dal. As the colour changes add the cumin seeds.

When it splutters add the onions and green chillies and sauté for a minute.

Now add the grated beetroot, carrot and chilli powder and coriander powder and mix well.

After a couple of minutes add the already cooked rice to this mixture and mix well making sure all the rice changes colour.

Add salt and mix well.

Sprinkle chopped coriander before serving.
You could also sprinkle some more grated carrot before serving to make it colourful.

Note: You could also add boiled peas to this recipe. I did not have peas at home so I couldn’t.

Tip: If you want to add peas, you can boil them along with the rice. But if you are using leftover rice, you may boil the peas separately and add to the pan along with beetroot and carrot.

1 comment:

  1. yay yay even i made the same dish today!!!!!!!