Tri-coloured rice
Ingredients:
-Rice (2 Cups)
-Oil (1 tablespoon)
-Lemon Juice (1 tablespoon)
-Water (2 Cups)
-Salt (to taste)
-Carrots Steamed/boiled and puréed (2 Carrots)
-Coriander leaves (1 bunch)
-Green Chillies (3)
-Ginger (a small piece)
-Curry leaves (2 strands)
-Mint leaves few
-Garam masala (one tablespoon)
-Turmeric powder (1/2 tablespoon)
-Oil (2 tablespoon)
Method:
-Heat up a thick bottom vessel, pour water, add salt and let it boil.
-Add rice and stir it well.
-Add oil and lemon juice, stir again and cover it with a lid and let it cook till done. Take off the stove and set aside to cool.
-Fluff up the rice gently so that the grains do not stick to each other. Divide into three equal portions and set aside.
-Steam cook or boil the carrots and let it cool. Puree them and set aside.
-Grind coriander leaves, ginger, mint leaves and curry leaves, set aside
-In a non-stick pan, pour one tablespoon oil, add the carrot puree and saute for a minute. Add turmeric powder, garam masala, half tablespoon salt and saute. Add one portion of rice and saute well to mix. Check for the salt and adjust, set aside.
-In another pan, pour oil, add the coriander-mint paste, half tablespoon salt and saute well. -Add next portion of rice and saute well. Check for the salt and adjust. Set aside.
-Layer three different rice, orange first, then white and then green so that when you take it upside down for serving the orange colour comes first.
-Arrange them as single individual servings or as a single dish to let everyone help themselves.
