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

Dec 28, 2011 · Modified: Jan 26, 2020 by Priya_Srinivasan ·

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

½ 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 tablespoon Freshly grated coconut

Method

Grind the ingredients under "To Grind" in a Mixer to a fine paste with ¼ 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