Sunday, August 15, 2010

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.

11 comments:

  1. wow..neatly presented and a great way to celebrate

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  2. Happy independence day to you too dear ...all 3 rices looks so delicious n perfect ...

    Satya
    http://www.superyummyrecipes.com

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  3. Happy independence day to you.... Nice colour of rice.... love it...

    http://www.akilaskitchen.blogspot.com

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  4. That is too cute presentation Vasavi. Apt for the Day!

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  5. thanks very much for visiting n commenting on my food blog.me really happy.even u too hv great recipes n excellent presentation.m also following you

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  6. Very nice and beautifully presented. Looks delicious and yummy.

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  7. wow!wonderfully presented !!!...u r sooo creative!!!

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  8. Very innovative idea. Just that the chakra is missing ;)...

    ReplyDelete

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