Wednesday, March 05, 2014


I am posting here a new recipe on carrot!
As everybody knows, Vitamin A is abundant in carrots! Other than this, carrot reduces the risk of breast cancer and lung cancer, improvise vision, acts as an antiseptic, slows down the ageing of cells, prevents the premature wrinkling and even heart decease and cleans the body also. On the whole, carrot in every day menu makes tremendous impact on our health! 
This is a mild but definitely a tasty pulao. As this is cooked in carrot juice, it is very healthy for small children.
காரட் புலவு.

Carrot [shredded]- 2 cups
Rice – 1 cup
Mint leaves chopped- 1 tbsp
Coriander leaves chopped- 1 tbsp
Ghee- 2 tsp
Oil- 2 tsp
Cinnamon [long piece]-1
Thin garlic stripes- 2 tsp
Slit green chillies-2
Lime juice- 1 tsp
Salt to taste
Cashew nuts-8
Turmeric powder- ¼ sp
Fennel seeds- ¼ sp 
Soak the rice in water after washing it.
Extract the juice out of 1 cup of shredded carrot.
Heat a vessel and pour 1 tsp of ghee and 1 tsp of oil.
Add the cinnamon, cardamom and the cloves.
When they splutter, pour the carrot juice and the soaked water.
It should be 2 cups.
Add the drained rice.
Cook on medium fire.
When the rice is being cooked, heat a pan and pour the remaining oil and the ghee.
Add the fennel seeds with the cashew nuts.
When the cashew nuts become golden brown, add the remaining carrot along with the greens, garlic, turmeric powder, green chillies and a little salt.
Cook until the carrot become little soft and half cooked.
When the rice is almost cooked, add enough salt.
When all the water is evaporated, add the cooked carrot and sprinkle the lime juice.
Close the lid and keep it in ‘Dum’ for 15 minutes.
The delicious carrot pulao is ready now!!