Carrot Rice

Carrot Annam.

Carrots are peeled and grated. Rice is steamed with couple of spices. A spice mixture is prepared with freshly roasted coriander seeds, red chiles etc. Carrot is cooked along with spice mixture and steamed rice until all the flavors come together.
Makes: around 3 Servings of Carrot Rice.

Ingredients:

Carrots 2 – 3 Medium
Rice 1 1/2 Cups
Onion 1 Large
Coriander Seeds 1 tbsp
Sesame Seeds 1/2 tbsp
Whole Red Chiles 4 – 6
Fresh Grated Coconut 2 tbsps
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Ghee 1/2 tsp

Method of preparation:

Peel and slice the onion.
Peel, remove ends, wash and grate the carrots.

Heat half a tsp of oil in a pan, add coriander seeds, broken red chiles and sesame seeds.
Fry till aromatic or until the coriander seeds change color.
Cool to room temperature and grind into fine powder.
Now add grated coconut and grind again and remove the masala mixture onto a bowl.

Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.
In a heavy sauce pot or in a cooker, add ghee, cinnamon, cloves and bay leaf.
Fry briefly and add rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium high heat, add cumin seeds and sliced onion and fry till it turns translucent.
Stir in grated carrot, add salt and cook covered for a minute.
Then stir in ground masala mixture and cooked rice.
Mix thoroughly, add a splash of water and cook covered for 2 – 3 minutes until rice absorbs all the flavors.
Then fry on high flame to evaporate any leftover moisture.
Serve carrot rice with any raita of your choice.
Notes: Make sure carrot and rice is cooked properly and make sure not to burn any of the ingredients while roasting.

Suggestions: If the rice is not cooked properly, put it back on heat, add a splash of water and cook covered till done.
Variations: Also garnish with chopped cilantro or with roasted nuts.
Other Names: Carrot Rice, Carrot Annam, Gajar Chawal.

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Beetroot Carrot Halwa

Beetroot Carrot Halwa.

Beetroot carrot halwa is prepared by pressure cooking beetroot and carrot in milk till they are soft. The beetroot and carrot mixture is then cooked in sugar till the sugar caramelizes and the mixture comes together. Sliced almonds give the halwa a good crunch while cardamom powder gives it a sweet flavor.
Makes: around 1 1/2 Cups of Beetroot Carrot Halwa.

Ingredients:

Carrots 2 – 3
Beetroot 1 Small
Milk 2 Cups
Sugar 1 Cup
Cardamom Powder a big Pinch
Almonds 6
Ghee 1/2 tsp

Method of preparation:

Peel, remove ends, wash and roughly chop the carrots and beetroot.
Alternatively, grate both the beetroot and carrot (around 2 cups).
Soak almonds in few tablespoons of hot water for sometime
Peel the skin off of almonds and thinly slice them.

Pressure cook both beetroot and carrot with milk for 3 whistles.
Grind the cooked beetroot and carrot in case you chopped them.
Else, lightly mash the beetroot and carrot.

Heat a pan on medium heat, add ghee and cooked beetroot and carrot mixture.
Fry till most of the moisture is evaporated (almost dry).
Stir in sugar and cardamom powder.
Let the mixture cook for around 10 minutes for sugar to caramelize and mixture comes together.
Stir in chopped almonds and remove from heat.
Serve beetroot carrot halwa hot or cold.
Notes: Make sure not to overcook carrot and beetroot.

Suggestions: If the sugar is not caramelized well, put the halwa back on heat and cook till the mixture comes together. Add more sugar for much sweeter version of the halwa.
Variations: You can also cook the beetroot and carrot in a sauce pan by adding enough milk. You can also add fried cashews and raisins to the halwa.
Other Names: Beetroot Carrot Halwa.

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