Sunday, January 20, 2013

Carrot and Corn Rice

It was my day to empty my refrigerator, the way hidden stuff comes out ,gets used or makes its way to the bin. However, this dish is just an innovation of my leftovers with very basic ingredients, which now has become an instant filler when nothing crosses your mind. 

All you need is : 
4 cups approx left over rice ( Basmati is best ,however the ponni rice works just fine)
1 Cup carrot chopped lengthwise.
3/4 Cup frozen corn
1 medium sized onion sliced
2 green chillies
2 tbsps oil
A pinch fennel seeds ( saunf)
1/2 tsp kasuri methi
salt to taste
Spring onion for garnish
Method: Remember to cook on high flame, so keep ingredients handy.

  • Heat oil in a deep pan , add the fennel seeds and let them crackle. Add the green chilly and onion till they become limp. Toss in carrots and stir well for 2 minutes. Now add the frozen corn and stir until they turn into proper yellow kernels. 
  • Now add seasonings - salt and the kasuri methi ( optional) Add rice. Toss them all in the pan and see they are all mixed well. Adjust salt if necessary. Turn off heat and garnish with spring onion.
  •  Serve hot and steamy with spicy fish or chicken or egg curry.
Tip: Ideally make this just before serving as this is best eaten hot.