Carrot Sesame Rice

Here is a very colorful and flavorful rice for Day 2 of Blogging Marathon #13 which happens to be an all time favorite of my older one. I sometimes substitute sesame seeds with peanuts and she likes that version too. 

Of late, we have realized that the older one is intolerant to milk and milk products and so I am striving to get in some extra calcium in her diet in lieu of milk and yogurt. She occasionally (read as : forcibly) consumes soy milk but has an aversion to soy yogurt. I find it very difficult to fill in the void created by yogurt in her diet. Any 'kid-friendly' ideas are most welcome. So here I attempt including sesame seeds in her diet.

Ingredients - 

Cooked rice 2 cups
Carrots Grated 1 cup
Onion chopped 1/4 cup
Garlic 1-2 cloves finely chopped
Sesame seeds , roasted and crushed 1 Tbsp
Cashew bits 1 Tbsp
Turmeric 1/8 tsp
Salt as needed
Red Chilli Powder 1/4 tsp (or as needed)
Garam Masala 1/4 tsp (or as needed)
Lemon Juice as needed
Garnish with Chopped coriander leaves (I opted out)
Seasoning(Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Cinnamon 1 inch, Star Anise 1 piece)

Method Of Preparation -


In a heated sauce pan, add oil and the rest of seasoning ingredients and after the mustard seeds pop, fry cashew bits, saute the minced garlic and onions.


After the onions get a golden brown hue, add the shredded carrot and saute until tender.


Sprinkle turmeric, salt, red chilli powder, roasted sesame powder and garam masala and mix well. 

Reduce the heat and add the cooked and cooled rice. Gently mix so that the rice is coated evenly with the carrot mixture.

Remove from fire and squeeze in some lemon juice and pack it off to school!! (Optionally garnish with chopped coriander leaves.)


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.


Preparation Time 20 min 
Serves 1-2 kids