Dill Carrot & Mushroom-Spring onion rice

Dill Carrot

Ingredients:
Shredded carrot – 3oo gm
Ginger pieces – 1 teaspoon
Dill (fresh -chopped) – 3 tablespoons
Green chilies – 2 (slit lengthily)
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Salt
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon


Method:
Steam the carrot for 5 minutes.
In a broad frying pan heat the olive oil.
To the oil, add mustard seeds and cumin seeds.
When the mustard seeds crackle, add the green chilies and ginger pieces.
Sauté for a few seconds.
Then add the steamed carrots and chopped dill. Mix well.
Add the turmeric powder and coriander powder. Sprinkle salt. Again mix gently.
Remove from heat after 1 minute.

Mushroom - Spring onion rice

Ingredients:
Basmati rice – 2 cups
Bay leaves – 4
Caraway seeds – 1 tablespoon
Salt for taste
Mushroom Marinating Ingredients:
Mushrooms – 400 gm
Spring onion sliced – 5
Yogurt – 1 1/4 cup
Garlic – 3 cloves (grated)
Ginger – 2 inch (grated)
Green chilies – 4 (slit lengthily)
Salt to taste
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Ingredients for Spreading:
Spring onion greens sliced pieces– 5 stalks
Garam masala – 2 teaspoon
Green cardamom powder – ½ teaspoon
Coriander leaves – 2 tablespoon (chopped)
Mint leaves – 2 tablespoons (chopped)
Saffron strands – 2 pinch
Warm Milk – 2 tablespoon

Method:


Rice preparation:
Soak the rice for 30 minutes. Drain the water and keep it ready.
Bring 8 cups of water to a boil.
Add bay leaves, caraway seeds, salt and rice.
When the rice is almost done, drain excess water and keep it aside.
Preparation of Mushroom masala:
Marinate all the ingredients (except oil). Keep it for 5 minutes.
Heat the oil in pan. Add the mix and cook till it thickens and excess water evaporates.
Further process:
Take a thick saucepan.
Spread a layer of one-third of rice.
Over it spread half of the mushroom masala.
Sprinkle one teaspoon of garam masala.
Drop ¼ teaspoon of cardamom powder
Spray 1 tablespoon of mint and coriander leaves.
Mix saffron in warm milk and sprinkle
Then spread the spring onion greens.
Repeat the same with the remaining rice and other ingredients.
Cover it with aluminum foil and place lid tightly.
Dum in low heat for about 20 minutes.
After 20 minutes, remove from heat and mix the rice gently.
Serve with any of your favorite raita.
Source: Sanjeev Kapoor

This carrot dish goes off to the FIL-Carrot event and Mushroom rice to The Caraway event.

Posted in: Carrot, Rice, Salad