Happy Independence Day

I know this is a bit late in the evening to post this, but somebody said its better late than never.  So here is my recipe for the day.  Tricolored rice.  These are three different types of rice, cooked separately, but arranged in an order to resemble our national flag colors.  Carrot Rice or Carrot Pulihora, Coconut Rice and Coriander Rice.  I've posted the recipe for carrot pulihora earlier this month but I'am reposting it here to be handy.  The other two recipes are too listed below.

The Saffron Color (Carrot Pulihora) :

What I used:

Cooked rice : 4 cups

Grated carrot : 1 cup

Grated ginger : 1 tsp

Lemon juice : 1 tbsp or as required

Green chillies : 6 to 7 (slit lengthwise)

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Urad dal : 1 tsp

Split Gram dal : 3 tbsp

Curry leaves : a few

Red chillies : 3

Salt : as required

Oil : 1 tbsp

What I did:

• Heat 1 tbsp of oil in a skillet on medium flame, add mustard sees, urad dal, cumin seeds and red chillies.
• When the seeds crackle, add grated ginger, curry leaves and the slit green chillies.
• Saute for a while and stir in grated carrot..  
• Saute for a minute. The carrot doesn't have to be completely cooked.  
• Take rice in a bowl and loosen all the rice with your hands and then add it the carrot mixture on the stove.
• Stir thoroughly until rice and the mixture are mixed well.
• Cook for one or two minutes and switch off the stove.
• Sprinkle salt and lemon juice and mix thoroughly.

The White Color (Coconut Rice)

What I used:

Cooked rice : 4 cups

Freshly grated coconut : 1 cup

Green chillies : 6 to 7 (slit lengthwise)

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Urad dal : 1 tsp

Split Gram dal : 3 tbsp

Curry leaves : a few

Red chillies : 3

Salt : as required

Oil : 1 tbsp

What I did:

• Heat 1 tbsp of oil in a skillet on medium flame, add mustard sees, urad dal, cumin seeds and red chillies.
• When the seeds crackle, add curry leaves and the slit green chillies.
• Saute for a while and add cooked rice, salt and the freshly grated coconut. .  
• Stir thoroughly until rice and the mixture are mixed well.
• Cook for one or two minutes and switch off the stove.

The Green Color (Coriander Rice)

What I used:

Cooked rice : 2 cups

Canned or frozen green peas : 1/2 cup

Chopped coriander : 1 cup

Ginger garlic paste : 1 tbsp

Green chillies : 6 to 7 (slit lengthwise)

Shajeera : 1 tsp

Cloves : 4 nos.

Cardamom : 4 nos.

Black pepper : 1 tsp

Red chillies : 3

Salt : as required

Oil : 1 tbsp

What I did:

• Keep aside a tbsp of chopped coriander and grind the rest along with the green chillies into a smooth paste.  Add little water, if required, for smooth grinding. 
• Heat 1 tbsp of oil in a skillet on medium flame, add cloves, cardamom, black pepper, shajeera and red chillies.
• When the seeds crackle, add ginger garlic paste.
• Saute for a while and stir in the coriander paste.  
• Saute for a minute and add the green peas. Cook till the coriander paste is well cooked and almost all the water is absorbed.
• Mix in the rice, the remaining chopped coriander and salt and stir thoroughly until rice and the mixture are mixed well.
• Cook for one or two minutes and switch off the stove.