Skip to main content

Carrot Lemon Rice-Easy Lunch box Recipe


This is a simple yet delicious one pot meal which is a good option for lunch box too.When I saw this rice in Sangeetha's space so much inspired and its a nice twist to add the carrot in the lemon rice.So without second thought add carrot to the lemon rice next day when I made it for hubby's lunch box and clicked.But the pictures were not clear due to poor light and whenever I made this one after that,I couldn't click.Some how today I managed to click some pictures,here goes the recipe for tangy and colorful rice..........

Ingredients

IngredientQuantity
Basmathi/Sona masoori rice1cup
Lemon juice1/4cup
Green chilly(chopped)5nos.
Carrot(grated) 1no.
Dried red chilly2nos.
Curry leaves1sprig
Coriander leaves(chopped)1tbs
Ginger(grated)1tsp(optional)
Sesame oil/nallennai2tsp
Turmeric powder/manjal podi11/2tsp
Salt11/2tsp
For Tempering
IngredientQuantity
Oil1tbs
Mustard seeds1tsp
Urad dhal11/2tsp
Channa dhal 11/2tsp
Asafoetidaa pinch
Peanuts(roasted)1tbs
Cashews(broken)1tbs


Method 

                           Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.

Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,grated ginger red chilly,curry leaves and toast it for a minute.Now add the grated carrot and  saute it for a minute,add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice.
Stir it well to get everything blend.Add this mixture to the rice and mix it gently.
Colorful and tangy rice is ready.

Serve it with papad,chips and pickle.

Enjoy.......................................................

  • The amount of lemon juice depends the tanginess of the lemon.
  • If you are packing it for lunch box add little more(1tsp approximately) lemon juice as the flavor and the tanginess get incorporated.
  • Do not boil the lemon juice otherwise it will end up in bitter taste.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more