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vasundharabenganisworld · 3 years

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Indian food is as diverse as its people and geography. Indian food or cuisine is recognizable by its unique flavor as it uses numerous ingredients, deploy a wide range of food preparation styles, cooking methods and culinary presentation.. Each dish is made with specific spices and it has its own smell and flavor. Spices are one of the vital taste enhancers in India. Oil is the important part of Indian cuisine like coconut oil and mustard oil. Vegetables and fruits vary according the region and season in India. Generally food is prepared using different cooking methods and in a specific way based on whether in north, south, east or west of India. Each section (north, south, east or west) has its own food style. In the common Indian household people usually sit on the floor and food is eaten with hands or fingers. Diverse serving style varies vary within India. A common way of displaying food throughout India is called “thali”(a large plate with different samples of Indian food on it).and ayurveda had exerted a strong influence on Indian food recipes and eating pattern. Indian food and spices has nutritional as well medicinal properties also. Indian food is invariably complex. I

Introduction

Indian culture is the Indian’s way of life because of the population diversity, there is immense variety in Indian culture. Indian food is one of the world’s most diverse diverse cuisines, characterized by its sophisticated and subtle use of many spices, vegetables,grains and foods grown across India.

One of it is Food that plays an important part of Indian culture, playing role in everyday life as well as in festival .In India it’s not just for eating but it is a way of socializing, getting together with family, friends and relatives. Indian cuisine varies from region to region shows people ethical, inclusiveness and cultural diversity. Generally Indian cuisine is split into north, south, east, and west. Various uses of spices (From ultra spicy food to delectable confectionery) and various ingredients are integral part of Indian food preparation. Indian cuisine is full of colors, flavors and aroma. Indian cuisine is based on matching opposite flavors such as hot and sweet taste.

The beauty of thali is that it is significant part of our it is a wholesome, meal and it tells us the scientific approach of nutrition as it represents the food pyramid of today like carbohydrates from grains, dietary fiber from fruits and vegetables and nutrients from dairy products like yoghurt, milk, curd and electrolytes from water. It is a balanced diet where variety is at its best. .Meals are served in thali, in which the food being served. An arrangement of small metal cups, or katoris, glasses, spoons etc... Is filled with single servings of food and condiments and arranged on the thali culture and usually sit on the floor,on pillows,or on very low stool and food is eaten with hands in India.

Indian cooking has unconventional style of making or cooking things which make them unique and it has its own cooking techniques, methods and equipments. Various cooking techniques are:

Tadka (tempering): it is the most common way of cooking. It essentially means frying whole spices in a little amount of different oil, ghee or butter. It is the aroma released from the spices which give the unique flavor or taste to the main dish which is being cooked, be it vegetables,dals,legumes,cereals or sometimes chicken,meat,fish etc. A tadka commonly has mustard or cumin seeds in oil.

Bhuna (curry): This is way of cooking curries. Here the spices are fried or dry roasted to form a paste. Curries which are served in thick spiced sauce form are made using the Bhuna style. The main ingredients of the dish are later cooked slowly in the paste. It has some variations depending upon what all spices are added in or is there water or milk or curd or yoghurt added to make it in a gravy form.

• Dum (steaming over coal): It is a process of steaming food but without using the actual appliances. A virtual compression is made in the cooking pot. Dough is used to seal the lid on the handi (pot or vessel, so the moisture gets trapped within and the food gets cooked on the flame. The recipes involving dum are usually cooked on coal fire and coal is also placed on the lid to ensure cooking. The most commonly cooked food is the famous Dum Biryani, meat etc. Cooking in dum style gives a unique aroma of the spices and warmth.

• Dhuanaar (smoke seasoning): Dhuanaar actually refers to smoky way of cooking food. The smoky flavor is imparted while cooking. The process involves burning charcoal in a small pot and then keeps it in a bigger pot, around which the meat or vegetables or fish are cooked. Dry spices and ghee are poured over the coal and a lid is place quickly over, so the smoke remains within the pot and infused the smoky flavor within the dish.

• Tawa Cooking: Tawa is a round thick iron griddle, slightly concave in centre and most commonly used for unleavened bread like chapattis, rotis, etc. It is also used for some unique dishes which require fast cooking and in large quantity, with outer rim is used to keep the dish warm. It’s served straight out of the tawa and eaten instantly.

• Talna (frying): Food is fried in different oils in a wok or khadai. It should be shallow or deep fried depends on the dish being cooked.

• Tandoori (clay oven): It is the highlight of the Indian cooking. Here the marinated food is cooked in the clay oven over charcoal fire (approx 550F).The marinated food is put on skewers and cooked inside the hot pit, buried and enclosed. Like rotis, meat, kebabs etc. •

Balchao (pickling): It is a Goan style of pickling where vegetables like eggplant or seafood like prawns are pickled in sugar, vinegar and spices for a day or two.

Foods of India are better known for its spices or vast array of spices used — both whole and ground, which are often combined into complex spice mixed. Common spices that we use in our kitchen are actually not common as it provide health benefits as well as flavor and aroma also. Every spice has its own unique taste and completes the dish as only salt cannot do the magic to satisfy our taste buds. Even now scientist is curious to explore the Indian kitchen to find out more about it. But consumption should be in moderation as everything in excess is bad.

The most commonly used spices are :

Turmeric (haldi): This is the most common spices of India. It comes with yellow color and flavor that can make a wide range of meals like sambar, dal, kadhi, marinating meat etc... to look good and taste good. Turmeric comes with a feature that makes it great for health like prevent cancer, act as antioxidants, prevent inflammation etc...

Asafoetida (hing): This is one of the strongest spices with a sharpy strong taste. It will change the taste and the aroma of any food. It is used to make dal, sambar.lemon rice etc. This spice comes with a number of health benefits like treating asthma, whooping coughs, chronic bronchitis; it’s antimicrobial and even detoxifies body.

Cumin Seeds (jeera): It pungent, sharp and astringent used in wide variety like soups,candies,lassi,pongal etc.It is caraway shaped seeds usually medium brown. Frequently used in curry and seasonings. The health benefits are prevents cancer, used as stimulant and carminative agent

Ginger: It is mildly pungent and has sharp burning sensory stimulation. Dry ginger is more pungent and valuable for the zest it gives to blander spices and used as masala in pulav, non-vegetarian dishes, mango salad etc .whole root is used in tea, chutneys, pickles, lime juice, buttermilk etc.Its health benefits are ,antioxidant, reduce inflammation and pain in joints, detoxifies carcinogens, good for cold and cough etc.

Cardamom (eliachi): It is specie belonging to the ginger family, whose seeds are used as spice. The fruit contains brownish black seeds. It is mainly used for flavoring sweet preparations, cookies, breads, cakes and preserves. It is very good for digestion.

Black Pepper (kali mirch): It is a small round berry of a tropical vine with small white flower and it has pungency and aroma. It’s native to south India and used for both its flavor and as a medicine the health benefits of black pepper includes curing illness such as constipation, diarrhea, and heart diseases, etc.

Cloves: Cloves are well known for their warm, sweet and aromatic taste along with medicinal benefits. Clove has lots of healing properties and used for upset stomach and tooth ache, etc Saffron (kesar):Saffron known as the golden spice of India for its expensive and exotic richness and are found in Kashmir valley and it gives yellow colour.It is used in ice-cream, thandai, rasmalai, kesar milk, in rice dishes, soups, sauces etc .its health benefits are used as sedative and used for eye infection. Cinnamon (dalchini): Frequently consumed spices and is relatively inexpensive. It is a thin tinner bark of the cinnamon tree. It is used in pulav, biryani, korma, cakes, cookies and puddings etc.health benefits are prevent for diabetes,keeps digestion proper etc

Mustard Seeds Most Indian households use mustard seeds or its oil for various purposes; it can help control symptoms of asthma, packed with B-complex vitamins and help to relieves rheumatoid, arthritic and muscle pain. Indian cuisine is an assortment of zealously guarded culinary skills, ranging from sharpest to the sublest.

Four directions of India east, west, north,south region greatly influence the religious and cultural aspects giving the wide Varity of cuisine .

North Indian Food Food in the north India, to begin with, Kashmir cuisines. In Kashmir, mostly the dishes are made from the main course of rice found in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'. But on the other hand states like the Punjab, Haryana and Uttar Pradesh also show high consumption of chappatis as staple food. Again, these chappatis are prepared with a wide variety of flours such as wheat, rice, Maida, besan, jowar etc. Besides chappatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan, lachha paratha etc. However in the northern region impact of Mughlai food is quite obvious. And some popular dishes are chapattis, biryani (made with rice and cooked with various spices, vegetables.meat etc), tandoori chicken (it is marinated with spice cooked in tandoor and prepared with yoghurt and spices).

West Indian Food In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves), papads is used that simply lack of fresh vegetables in these areas. In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Mumbai Prawn and Pomfret.In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.

East Indian Food In the eastern India, the Bengali and Assamese styles of cooking are there. The staple food of Bengalis is the mouth watering combinations of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.

South Indian Food In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply perceive the Tamil Food from other cuisines. The cooking method of Andhra Pradesh is supposed to make more use of chilies, which is used to improve the taste of the dishes. In Kerala, some of the mouth watering dishes are the lamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

Snacks and Drinks The Indian snacks not only tempt Indians but they also tempt the non-Indians. The delicious snacks can be prepared as salty, sweet or spicy or oily dishes. Pav bhaji is one of the popular Indian snacks. Here slice of bread is served with mashed and fried vegetables. The pani puri perhaps hits the top position among snacks served in India. It is liked by youngsters as well as elderly people. The puffed and hollow bread is stuffed with spicy potato and onion and served with tamarind water. A shot of lime juice, cumin powder, paprika, roasted nuts enhance the taste of the pani puris. Some more mouthing tempting snacks are like pakoras, samosas, jalebi dhokla, bhelpuri, mattra kulcha etc. Tea is the most popular drink in India. It is prepared with milk, sugar and aromatic tea leaves. At different parts of India, tea is boiled with clove, cinnamon, ginger, nutmeg, cardamom to enhance the rich taste. Lassi is another Indian drink made from buttermilk or sweetened yogurt. The drink is sometimes flavored with rose syrup and mango juice. More drinks like nimbu pani, thandai, rassam etc.

Conclusion

Food is the integral part of Indian culture and its very unqiue.It has a perfect blend of flavors using different spices Food gives us an enormous insight into the culture as it sheds light on the regions indigenous crops, cooking techniques, different spices, different food and even the reflects the history of an area. Food has been recognized as an important component of intangible heritage. In India food are better known for its spiciness but it has some nutritional and medicinal properties also.

#indianfood #studyspo #food #spices #health & fitness

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hebbarskitchen · 5 years

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tawa pulao recipe | mumbai tawa pulao | pav bhaji pulao with step by step photo and video recipe. pulao or pilaf recipe is one of the staple food in india prepared for lunch, dinner and for tiffin boxes. having said that, there are many local and street style versions too, which is typically consumed as a snack. mumbai tava pulao is one such easy and quick and easy pulav recipe made with leftover pav bhaji gravy recipe.

#Glutenfree #Indianstreetfood #Pulaorecipes #Ricerecipes

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gelasssoek · 3 years

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Tawa pulav. तवा पुलाओ एकदम मुंबई स्टाइल बनाने का आसान और सही तरीका Mumbai Style Tawa Pulao Recipe In Hindi 🔥. Tawa Pulav is a popular street style rice dish from Mumbai and there are so many ways of making a pulav.

Click to read the full recipe now. Be the first person to review. Tawa Pulav (Tawa Pulao): A spicy Indian road side rice dish recipe with pav bhaji masala and vegetables.

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to make a special dish, tawa pulav. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

तवा पुलाओ एकदम मुंबई स्टाइल बनाने का आसान और सही तरीका Mumbai Style Tawa Pulao Recipe In Hindi 🔥. Tawa Pulav is a popular street style rice dish from Mumbai and there are so many ways of making a pulav.

Tawa pulav is one of the most favored of current trending meals on earth. It is easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Tawa pulav is something which I've loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tawa pulav using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Tawa pulav:

{Make ready 3 cup of kolam rice.

{Take 1 cup of finely chopped capsicum.

{Get 1 cup of finely chopped carrot.

{Make ready 1 cup of finely chopped cauliflower.

{Make ready 7 of tomatoes finely chopped.

{Get 3 of onion finely chopped.

{Get 3 of potatoes finely chopped.

{Get 7 of green chillies slitted.

{Get 1 teaspoon of turmeric powder.

{Take 1 tsp of red chilli powder.

{Make ready 2 tablespoon of pav bhaji masala.

{Get 2 tablespoon of ginger garlic paste.

{Get 1 spoon of butter.

{Make ready 2 tablespoon of oil for cooking.

{Take As needed of oil for frying.

{Prepare 1/2 cup of peas.

{Prepare 1/2 cup of corn.

{Make ready 1 cup of finely chopped coriander leaves.

Drizzle some lemon juice and serve it hot with curd, raita. Tawa pulao recipe or Tawa Pulav- Cooked rice is sauteed with vegetables and spiced with pav bhaji masala. Tawa pulao is popular Mumbai street food. All the pav bhaji stalls serves this delicious rice.

Steps to make Tawa pulav:

Firstly chop all veggies.

Chop tomatoes and onions.

Keep ready all the veggies.

Take oil fry all the veggies separately.

Take oil add onion and cook till translucent to this add ginger garlic paste and saute for a few seconds.

To this add tomatoes and cook till tender.

To this add turmeric,red chilli powder and pav bhaji masala.

Saute and add half coriander leaves and leave other half for later.

Add veggies now with more coriander leaves and leave for 2 minutes.

Cook rice simultaneously or you can use leftover rice also and add to this mix very well by adding salt serve hot.

Tawa pulav is famous mumbai street food. Boiled rices well coated in bhaji with lots of butter and fresh coriander makes its delicious. This tawa pulao recipe was totally new to me when many bloggers posted it but found it quite interesting when I read it as the mumbai special street food. Tava/Tawa Pulav is a popular street food in India very commonly found in streets of Mumbai! It is made from rice and mixed vegetables all st.

So that is going to wrap it up with this exceptional food tawa pulav recipe. Thanks so much for reading. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

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bloggerdaisy · 3 years

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Conference Lunch Menu Ideas

The conference at the company is conducted full day and you need to provide lunch for the people who are attending the conference. At the business conference, there may be many investors and businessmen who are interested in your project.

So the arrangement must be excellent to impress them. You have to choose the best corporate catering service in Chennai and provide delicious dishes for the lunch. The food must be creative and healthy because the menu determines whether the conference is successful or not. You have to make sure the quality of food is great.

The lunch menu has the main course, starters, drinks, and dessert. The starters can be a one-bite food so that the guest can have more starters. For the drinks, you can have the fruits of the season so that they may be fresh to have. Make sure to select the best corporate catering services that have the quality and supply according to the person attend to the conference.

Here are some of the dishes that can be added to the conference lunch menu

Peas Pulao with carrot raita

Peas pulav is a vegetarian dish.

It is the main course that can fulfill your guest’s stomach.

You can serve it with carrot raita.

Rice,sambar,curd

Rice, sambhar, and curd is a nice lunch for the conference.

It has many nutrients and a healthy meal for lunch.

Rice and sambhar are a great combination and end with curd on a warm day.

Chapathi and mixed vegetable salad

Chapathi with mixed vegetables is a very filling and sumptuous meal option

The vegetable salad or curry is a great combination for chapati.

It satisfies the guest who is conscious about diet.

Palak Panner with Parata

Palak paneer with Parata is a North Indian dish.

Paneer is made with palak that gives a nice taste.

You can serve it with paratha or rice.

Raw Banana Tawa Fry

Raw banana Tawa fry is a starter that has a delicious taste.

It tastes amazing with rice, sambhar rice, and curd rice.

When you eat it you may get crispy and crunchy

Pina Colada

Pina colada is a classic tropical cocktail.

It has the flavor of coconut milk and pineapple juice.

You can serve this as a smoothie to your guest.

Mojito

The mojito has a fresh minty taste.

It has a mixture of mint, lime juice, sugar, and soda.

In fact, it can refresh you on a warm day.

Brownie

Brownie can be a great dessert for the conference lunch.

You can serve it with whipped cream on the top.

It can add more flavor and taste to the dish.

Above are some of the dishes that can be added to your conference menu. You can make the arrangements with the help of the Corporate caterer. They can give some ideas about the dishes and the menu about the conference lunch. So have creative dishes and make your conference lunch is excellent.

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bindiyapluskitchen · 3 years

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Tawa pulao recipe - तवा पुलाव बनाने का तरीका - mumbai style - Pavbhaji pulav | Bindiya plus Kitchen https://youtu.be/Kd57-B8qvyA #pavbhaji #pulao #pulav #indian #streetfood #fastfood #yummy #tasty #easyrecipes https://www.instagram.com/p/CNjqK6VlxKP/?igshid=4hbvj2420mty

#pavbhaji #pulao #pulav #indian #streetfood #fastfood #yummy #tasty #easyrecipes

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whatstastyonwheels · 3 years

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Tawa Pulav Finallyy for the weekend. I think I kept lot of expectations but slightly disappointed. . . . ⚡⚡@whatstastyonwheels ⚡⚡ #whats_tasty_on_wheels #whatstastyonwheels ⚡⚡@whatstastyonwheels⚡⚡ . • • • • • • • • • • • • • • follow social distancing 🧍‍♂️......🧍‍♂️ • • • • • • • • • • • • • • ☑️Tag your foodie partner 💑 ☑️Turn on post notification 🔛 • • • • • • • • • • • • • • ☑️If you like the post share with your food partners 💑 . . . . . . . #tawapulao #mumbai #mumbaistreetfood #streetfood #streetsofindia #starvingtummy #ifoundawesome #foodblogfeed #bengaluru_diaries #bengaluru_nodi #foodoftheday #nammakarnatakaphotographers #travelkarnataka #photographersofindia #karnatakagram #karnataka #photographersofindia #bengaluru_diaries #bangalore_insta #buzzfeast #incrediblekarnataka #indianfood #foodmaniacindia #sobangalore #nammakarnataka #myblr #indianfoodbloggers #foodiesofindia #picoftheday #teampixel (at Sagar Restaurant) https://www.instagram.com/p/CLy9BzRFcxw/?igshid=1ussmc00fexaf

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hottamilvidz-blog · 4 years

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Tawa Pulav With Pav Bhaji Thallu Vandi Gujarat Street Food Watch Video Online

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srk00913-blog · 4 years

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Perfect is the word for this platter 😍 . . . Inframe: pav bhaji and tawa pulav, 🤤😍 . . . #hungrito #jorrfood #homemade #trendinginahmedabad #cityshorahmedabad #whatahmedabadeats#tastingwithfingers #southgujarat #ahmedabad_instagram #foodoholicsinahmedabad #jainfoodgasm #noonionnogarlic #foodporn #foodofinstagram #ahmedabadblogger #Instagramfood #ahmedabadlive #amazingahmedabad #foodie #streetfood #soulfood #pavbhaji #bhajipav #pulav #tawapulav #quarantineandchill #stayhomestaysafe https://www.instagram.com/p/CCiiBloF5b9/?igshid=cb0txhow8av9

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jyotishingala · 4 years

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carrot rice recipe | carrot pulao recipe | carrot pulav recipe

Home breakfast recipes

carrot rice recipe | carrot pulao recipe | carrot pulav recipe

Hebbars Kitchen

February 5, 2019

carrot rice recipe | carrot pulao recipe | carrot pulav detailed photo and video recipe. carrot rice is colourful and yet a healthy breakfast and kids lunchbox recipe.

carrot rice recipe | carrot pulao recipe | carrot pulav recipe with step by step photos and video recipe. carrot rice recipe is a healthy and instant rice recipe for breakfast and lunch boxes. this pulao recipe can be easily prepared in jiffy and yet it is very nutritious. this pulav recipe is ideal for those who doesn’t like to eat raw carrot and yet need some healthy recipes for lunch.

furthermore, i started to prepare this rice recipe when i was running out of ideas to for my husband’s lunch boxes. moreover, this is a healthy rice recipe to the point and yet very filling too. i prepare this rice recipe with basmati rice. i often pack this pulao recipe with yogurt raita. however, this rice recipe goes very well with dal recipe, like dal tadka or dal fry. i like to have a healthy breakfast and lunch so i keep on trying variety of recipes.

carrots are very rich in vitamin a and offers several health benefits. carrots are important to your eyes and improves your vision. it also helps to fight against cancer, and helps against heart diseases. more importantly, it helps to glow your skin and slows down the age. perhaps very important to all the ladies out 😀

i have posted several other dinner recipes or lunch recipes in my blog. i have collection of rice recipes, especially, palak rice, ghee rice, jeera rice recipe, tawa pulao recipe, veg fried rice, bisi bele bath, coconut pulao, puliyogare, capsicum rice, tomato rice, pudina pulao, mushroom pulao, sambar rice, coriander rice, lemon rice, curd rice, pudina pulao, tomato rice recipes.

carrot rice recipe | carrot pulao recipe | carrot pulav video recipe:

recipe card for carrot rice recipe | carrot pulao recipe | carrot pulav:

carrot rice recipe | carrot pulao recipe | carrot pulav recipe

3.55 from 11 votes

PREP TIME:5 MINUTES

COOK TIME:10 MINUTES

TOTAL TIME:15 MINUTES

SERVINGS: SERVING

AUTHOR:HEBBAR'S KITCHEN

COURSE:MAIN

CUISINE:SOUTH INDIAN

Print Recipe Pin Recipe

easy carrot rice recipe | carrot pulao recipe | carrot pulav recipe

INGREDIENTS

1 cup basmati rice, cooked

1 carrot, grated

2 tsp ghee / clarified butter

½ tsp mustard seeds

½ tsp jeera / cumin seeds

few curry leaves

10 cashews, whole / cut

¼ onion, finely chopped

2 green chilli, slit lengthwise

¼ tsp turmeric powder

salt to taste

INSTRUCTIONS

firstly, in wide pan, take a tsp of ghee. optionally, you can use oil.

furthermore, add mustard seeds, jeera and curry leaves. allow to splutter.

additionally, add cashews and fry till they turn golden brown.

once the cashews turn almost golden brown, add chopped onions and green chilli. fry till they turn translucent.

time to add grated carrot and fry for a minute till they shrink and change its colour.

once the carrot are cooked, add turmeric powder and salt to taste. give a good stir.

also add cooked rice.

furthermore, mix well without breaking rice grains. cook for a minute.

finally. serve carrot rice with raita or as it is.

Aarav with Indore friends...

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bloggerdaisy · 3 years

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