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

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.

3 Cups Cooked Rice
2 Medium Carrots, Peeled and Grated
1/2 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 tbsp Freshly grated coconut

  • Grind the ingredients under “To Grind” in a Mixer to a fine paste  with 1/4 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.