Minty Carrot and Peas Rice - Day 6, Blogging Marathon #11

This Rice is an inspiration from Suma's Cilantro-Carrot Rice. Instead of, Cilantro, i have used Coriander. The Rice was very flavorful and Spicy. We didn't feel like having any side-dish with the rice, Plain Yogurt was suffice.

Ingredients

3 Cups Cooked Rice

2 Medium Carrots, Peeled and Grated

1/2 Cup Frozen Peas

1 medium onion, chopped

Salt to taste

To Grind

2 Fistful of Fresh Mint Leaves

3 Green Chillies

2 cloves of Garlic

1 inch Ginger

1 tbsp Freshly grated coconut

Method

• Grind the ingredients under "To Grind" in a Mixer to a fine paste  with 1/4 Cup Water.
• Heat a Non-Stick Pan, splutter cumin seeds/jeera, add onions and saute till translucent.
• Add Carrots and saute for 2-3 minutes.
• Add the ground paste and Peas and mix well. Let it cook until all the liquid is absorbed. Add salt and mix well.
• Take it off the flame. Add the Cooked Rice and Mix well. Serve Warm.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10