Cilantro - Carrot Rice

For day 3 of blogging marathon#11, here is a delicious idea for lunchbox. Aromatic cilantro, healthy carrot and flavorful spices combine in this yummy rice. No need to alter the ingredients if serving older kids and for younger ones, just reduce the spice levels. This is going to Veena's "Kid's Delight - Color Palette", an event originally started by Srivalli.

Ingredients:
1.5 cups rice (Preferably Sona masuri)
2 Tbsp oil
1 tsp grated ginger
3 one inch pieces of cinnamon
6 cloves
2 green chillies (I used Serrano Peppers. Adjust the quantity if using other variety.)
1/4 cup grated, fresh / frozen coconut (Thaw if using frozen.)
2 cups packed cilantro leaves
2 carrots (about 1.5 cup peeled and grated carrot)
Salt to taste
For Tadka: 1 Tbsp oil, 1 tsp chana dal / Bengal gram, 1 tsp mustard seeds, few cashews / peanuts

Method:
* Cook rice adding 3 cups of water. Let cool and fluff.

* Heat 2 Tbsp of oil and add ginger to the same oil and fry until golden brown. Then add cloves, cinnamon and chillies to it and fry them for a few seconds. Then add cilantro leaves and fry until they are wilted. Turn off the stove and let cool. Add coconut to it and grind into a paste without adding any water.

* Heat a Tbsp of oil in a pan and add chana dal, peanuts/cashews and mustard seeds. Fry until peanuts and chanadal turn golden brown and then add grated carrot. Cook until it is done.
* Next add the cilantro - coconut paste and fry for a couple of minutes. Then add the cooked rice and salt. Stir well to combine.

Check here to find out what my fellow marathoners are cooking during this marathon.

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