Carrots And Corn Pullao

We all know the numerous health benefits of carrots, but only few of us would like to chew on carrots.I have tried so many recepies but the best one appreciated by young and old is rice cooked with grated carrots and sweet corn.

The grated carrots impart a beautiful colour to the rice and corn from the cob adds a second layer of nutrition and sweetness to rice.

Ingredients

1 Cup long grain basmati rice
2-3 Tbs olive oil
Pinch of cuminseed
3/4 Cup grated carrots
3/4 Cup fresh corn from the cob
1/2 Ts salt or to the taste
2 Cups water

Wash the rice to few changes of water. Soak them in water for 15 to 20 minutes, drain them and keep aside.

Heat the oil in medium size pan on medium heat, add cuminseed and let it sizzle a few seconds. Add carrots and corn and saute them for 3-4 minutes, followed by rice and salt and cook them for another 3-4 minutes.

Stir in water and bring it to boil on medium to high heat.Then cover the pan and simmer it on lowest heat for about 15 minutes or until all the water is absorbed and rice look soft and fluffy.

They are ready to be served hot. It is a very child friendly dish.








Heat the oil in medium size pan on medium heat

Grilled Zucchini Ribbons

Zucchini is such a versatile vegetable. It can be cut in number of shapes and sizes and can be cooked in number of ways. With only 30 calories per cup it has lot of antioxidants and provides good amount of fiber.

Living in california i love growing zucchini in my little kitchen garden.Out of so many zucchini recepies my favourite one is to cut it into long ribbons and grill them in the grilling pan with touch of oil.Its fast and easy.

Ingredients
3-4 medium zucchini
salt and pepper to taste
1-2 tbs extra virgin olive oil
1/2 ts freshly roasted cuminseed powder
1 lemon sliced into thin circles
4-5 mint sprigs

Cut each zucchini lengthwise into 5-6 long ribbons. Rub salt and pepper on both sides of each piece and set aside. Heat the nonstick grilling pan on medium heat and brush it with 1/2 of the oil. Lay the zucchini ribbons in a single layer without overcrowding. Can be done in batches if pan cannot accomodate it.

Cook them 3-5 minutes on each side or until you see brown grilling lines on them, but they should still be crisp tender.( don't cook them to mushy stage )
Drizzle rest of the oil on each piece while cooking and sprinkle with freshly roasted cumin powder.

Transfer them to hot platter garnished with lemon rounds and mint sprigs. Serve hot as side dish or as snack or as stuffing for the sandwiches.

Freshly roasted cumin powder and fresh lemon perk up the mild taste of zucchini. Enjoy it.