Carrot Paniyaram

2 Cups normal idli batter

Oil – 2 Tsp

Grated Carrot – ½ Cup (Grated 2 medium)

• If the batter is very thick, add little amount of water to dilute into idli batter consistency and check for the salt.
• Meanwhile heat the paniyaram pan on low-medium flame.
• Add little oil to the each well.
• Pour the batter to ¾^th level of the well and cover it with lid on low flame.
• Finally add grated carrot. 
• After 1-1½ minute check the edges of the paniyaram, it will be in golden color and flip it using skewer.
• Cook it for other one minute then take it out.
• Continue the process, till the batter remains or refrigerate the batter for further use.
• Serve it hot with Coconut chutney or Onion chutney or Mint chutney.

Carrot Pilaf

 Ingredients
Cooked rice 2 cups
Carrots 2 medium peeled and grated
Onion 1 large chopped finely
Ginger garlic paste 1 tsp
Garam masala 1/2 tsp
Chili powder 3/4 tsp
Cinnamon 1/2″
Cloves 2
Cardamom 1
Fennel 1/4 tsp
Cumin seeds 1/4 tsp
Oil 1 tbsp
Cashews 2 tbsp broken
Salt to taste
For Garnish 
Coriander leaves 2 tbsp chopped finely
Directions
Heat a pan with oil.
Crackle the cumin seeds and throw in the fennel, cloves. cinnamon and cardamom and fry till a light brown.
Now add the cashews and onions and saute till the onions turn a light brown.
Now add the ginger garlic paste and stir well. Saute for 30 secs.
Follow with the chili powder and garam masala and saute for 30 more secs.
Add the grated carrots next and saute till it wilts.
Add cooked rice and salt and mix well.
Cook on low flame for 30 secs.
Garnish with coriander leaves.

Carrot Tomato Smoothie

Here is a wonderful thirst quencher for this hot summer - CARROT TOMATO JUICE. I wanted to try a little spicy version this time to make a difference. It tasted really good. Here we go for the simple juice variety.

Ingredients :

Juicy Ripe Tomatoes - 4 No.s
Carrot - 1(shred them and squeeze the juice)
Chat masala - 1/2 Teaspoon
Lemon juice - 1 Table Spoon
Pepper Powder - 1 Teaspoon
Salt - 1 Teaspoon
Sugar - 1 Table Spoon


Method :

Cut the tomatoes in to quarters and remove the seeds. In a blender add 2 glasses of chilled water, and other ingredients and blend together well. Strain with a not too fine strainer. Stir and serve. Smoothie is ready :-)

Lemon juice, sugar can be adjusted according to one's taste buds.
You can serve with out straining too. Its your preference. If you like to have a thick juice, you need not strain it.

Kerala Aviyal(Veg mix in Coconut sauce)

I feel that Avial is Kerala’s version of Ratatouille. It really is a bunch of random vegetables cut up to the same size and shape, layered and cooked. In this version, the vegetables are mixed with crushed coconut and spices and some kind of souring agent – mango, tamarind or yogurt. Most people I know use green mangoes in avial, but personally I hate mangoes in Avial. Yogurt is my preferred souring agent, I have never made it any other way! The vegetables used also vary depending on the availability and personal preferences, but I feel that drumstick is a must have vegetable in Avial. I found fresh drumsticks at the Indian store this time, I’ve always had to settle for the frozen variety before. If you can’t find drumsticks, don’t worry, it tastes pretty good even otherwise. I have listed the vegetables I used, but feel free to use anything else that you can find- like zucchini, squash, yard long beans, yam etc. 

Ingredients

• 1 drumstick
• 2 carrots
• 1 large white potato
• 1 green plantain
• 1 snake gourd
• a few green beans
• 1 eggplant
• 1/2 cup peas
• 6 green chilies, slit (or to taste)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 3/4th cup fresh/frozen grated coconut
• 1/4 tsp cumin seeds
• 1/4 cup sliced shallots
• a few curry leaves
• 2 tbsp oil (coconut oil is the best, I used olive oil)
• 1/2 cup thick yogurt

Method

Split the drumsticks in half  and cut into 1” pieces. Peel the carrots, potatoes and plantain and cut into thin 1” long pieces. Cut the snake gourd and eggplant also into the same size and shape. Break the edges of the green beans and cut into the same size. Split the green chilies in half.
Arrange all the vegetables in a large pan, add the chili powder, turmeric powder, salt and split the green chilies. Add 1 tbsp water and 1 tbsp oil. Cover and cook on very low heat till the vegetables are tender. The vegetables should give out some liquid, but check the pan occasionally to make sure there is enough liquid to cook the veggies.
While the vegetables are getting cooked, place the grated coconut, shallots and cumin seeds in a food processor and process it for a few seconds to make a coarse mixture.
Once the vegetables are cooked, add the coconut mixture, curry leaves and the remaining tbsp of oil to the pan, mix gently and cover and cook on low heat for 4 more minutes.
Stir in the yogurt and let it gently heat through for a minute or so. Remove from the heat and serve warm.

Carrot Sambar

INGREDIENTS :

• Carrot – 2 nos
• Toor dal + Moong dal – 1 /2 cup
• Sambhar onion – 10 nos
• Sambhar powder – 1.5 tsp
• Tamarind – Small gooseberry size
• Asafetida / Hing – 2 pinches
• Turmeric powder – 1/4 tsp
• Salt & water – As needed.

To Temper :

• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/4 tsp
• Tomato – 1 no
• Garlic flakes – 5 nos
• Curry leaves – A few

To  garnish :

• Coriander leaves

• Pressure cook dals , Sliced carrots  and half of the sambhar onions along with a pinch of turmeric powder and a drop of ghee.
• In a kadai temper the mustard seeds and fenugreek seeds.
• Add the remaining sambhar onions, garlic flakes & curry leaves.Saute well.
• Then add the tomato pieces and saute till it turns mushy.
• Now add the sambhar powder and tamarind extract.Allow to boil till the onions gets cooked.
• Add the cooked & mashed dal and boil for sometime.
• Garnish with coriander leaves and serve hot.

Enjoy with hot rice and karunai kizhangu masiyal :) !!

Easy Carrot Kheer Recipe

 Easy Carrot Kheer Recipe | Easy Indian Dessert Recipes

 I have never been a big fan of reducing the milk. Its for this reason that i dont try my hand at some recipes which involve the reduction of milk. I m not a big fan of the sugar syrup fairy either. Lets just say the gospel of strings never works well for me. So i m always on the look out for easy to whip and healthy desserts that will please a crowd.

Along those lines, there s nothing that can beat this kheer. My mom has been making this for years now. 
Knowing amma, she never makes much of anything that calls for sugar. Unlike so many Indian 
daughters who have grown up seeing their mothers conjure fudge after fudge and whip up 
pots of ghee laden puddings, i grew up seeing amma rushing to office.
Of course, my grandma,saw to it that i too had a glimpse of such a growing up phase. 
But that phase never lasted long. This kheer or should i call it pudding was somehow religiously made 
by amma every month on the weekends. And i never tired of it. Ever. 
And that s why, i decided that it will only be justice to share the recipe with you all.

Recipe For Carrot Kheer
( Indian style pudding with cooked carrots, clarified butter and milk)

Prep Time: 5 mins
Cook Time: 30 mins
Source: Amma
Serves 2 to 3
Level: Easy

Ingredients

Carrots 2 to 3 peeled
Milk 2 cups ( I used full fat milk)
Condensed milk 1/2 cup
Sugar 1/4 cup or more according to taste
Cardamom powder a pinch
Saffron 4 strands
Cashews 3 tbsp broken
Raisins 3 tbsp broken

 Easy Carrot Kheer Recipe | Easy Indian Dessert Recipes

Clarified butter or ghee 3 tbsp

Directions

Pressure cook the carrots for 3 whistles.
Once done, remove, let cool and grind them to a paste.
In a pan, heat 1 tbsp of ghee.
Add the cardamom powder and the carrot paste and cook well stirring every now and then. The carrots must be cooked this way to get rid of the raw smell. Takes about 5 mins.
Once the paste is done, add the condensed milk and mix well.
Simmer for 2 to 3 mins.
Now, add the sugar and mix well.
Wait for the sugar to completely dissolve. Takes 2 mins.
Add saffron next. You will see that the mixture becomes a little darker in color after a min or two.
Once the mixture darkens,add the milk and mix well.
Simmer again for 2 to 3 mins on medium low flame.
Once done, remove from fire and set aside.
In a pan, heat the remaining ghee.
Add the raisins and saute till fluffy.
Once fluffy, remove the raisins alone with a spoon and drop them in the pudding.
Roast the cashews in the ghee next and add them along with the ghee to the pudding.
Stir well.

Carrot Chutney

Carrot Chutney

Ingredients
Carrot 2 medium size
Oil 1 tsp
Dry red chillies 2
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Lemon to taste
Salt to taste
Seasoning
Oil 1 tsp
Mustard seeds 1/4 tsp
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves
asafoetida a pinch

Carrot Chutney

Method
Fry dry red chillies, channa dal, urad dal, coriander seeds, cumin seeds with little oil and keep aside.
In a same kadai  fry carrot pieces.
In a mixer grind all fried ingredients with little water along with salt.
Then add the lemon juice according to your taste.
In Kadai heat oil and then mustard seeds once it splutter add channa dal, urad dal, cumin seeds, curry leaves and asafoetida
Pour this into the chutney and combine well.
Serve this chutney with hot ghee rice.

Carrot Smoothie

Carrot Smoothie

So, what sparked the carrot smoothie idea ? Simply put, I had carrots in my fridge, didn’t have bananas or any other soft fruit to throw into my liquid breakfast, and figured I have a super powerful blender, why wouldn’t it whip carrots into a delightful beverage? And guess what, it totally does!

Care for a slice of cake for breakfast? or a healthy smoothie? I think this might be my dream come true.

Print

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 large, 2 small

Carrot Smoothie

Ingredients

• 1/2 cup water
• 1/2 cup milk of choice
• 3 medium carrots
• 1 medjool date, pitted (optional for more sweetness)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• Stevia powder to taste

Instructions

1. Add all ingredients to a high powered blender in the order listed. Blend on low for 1 minute, then turn to high for another minute, or until completely smooth.
2. Pour into a glass, garnish with shredded carrots or a sprinkle of cinnamon, and serve.
3. Enjoy!

Notes

gluten-free | dairy-free | refined sugar-free | vegan

Carrot Rice/Pilaf

Carrot Rice/Pilaf

Carrot Rice is  made with combination of grated carrot cooked in coconut milk and flavored with mild spices. It is quiet easy to make & yummy pulao especially for children.

Carrot Rice/Pilaf

• Prep Time: 10 minutes
• Cook time: 25 minutes
• Yield: 2
• Rating: 0 stars - based on 0 review(s)

Ingredients:

• Basmathi rice - 1 cup
• Carrot - Grated 1 cup
• Cumin seed - 1 tsp
• Cloves - 1
• Cinnamon - a small stick
• Fennel seeds - 1/4 tsp
• Ghee - desired
• Ginger Garlic paste - 1/2 tsp
• Green chili - 1
• Coriander Leaves - few for garnishing
• Water 
• Coconut Milk - 1/2 cup
• Salt - as per taste

Instructions:

• Wash the rice & soak it for 30 minute then drain the water completely set aside, meanwhile start making the gravy.
• Heat the oil add, cloves, cinnamon, cumin and fennel seeds.
• Finally add the cut onions, ginger garlic paste & green chili fry well till the raw smell disappears.
• Then add water and coconut milk stir it well & cook till the rice  absorbs water.
• Serve with raita or potato chips. I made Chicken Chukka. It was a great combi. .

Carrot Rice/Pilaf with Chicken Chukka

Note: If you wish you can add omelets cuted in strips, Peas or spinach, fried cashews.

Arachivita Sundakai Vatha Kulambu (Turkey berry Curry)with Carrot and Broccoli Thoran(Stir fry)

 

Sundakai Kara kulambu with Carrot and Broccoli Thoran

Vatha kuzhambu is a very traditional and authentic dish made in Tamil Nadu. Here I have used Sundakkai vathal or Turkey berry (dried)/Bhankatiya [Hindi] to make this healthy and mind blowing gravy. I learnt this vatha kuzhambu from my mom after I got married and ever since have been making the same without any changes.  

Before going in to making of this vatha kuzhambu I surely want to share the importance and the benefits of sundakkai. Sundakkai is called as Turkey berry; it has extraordinary medicinal values which can cure many diseases. Turkey berry is a green colored fruit with bitter taste, it can be used fresh or in dried form as vathal. Turkey berries (sundakkai) have the ability to kill the germs, helps in controlling diabetes, gastric problems and when consumed on daily basis helps in strengthening the bones and nerves.

Preparation Time: 15min

Cooking Time: 15min  

Serves: 2   

Shelf life:1day
Serving Suggestion

Carrot and Broccoli Thoran(stir fry)

Carrot and Broccoli Thoran(stir fry)

From last one year plus broccoli has been so regular at home thanks to vegetable shopping at done  mostly in supermarkets! Most of the time I make Broccoli Soup or Stir Fry or some time I venture into another recipes provided I have the mood.  This is a very simple, quick and delicious recipe which can be done in just 10 minutes including chopping if you are using a chopper.  I didn’t add coconut as I was short of it but it tasted delicious, am sure coconut will add wonderful flavour to the dish.   Try this combination to make your broccoli stir fry more interesting.  

Preparation Time: 15min

Cooking Time: 10min  
Serves: 2   
 Shelf life:1day
Serving Suggestion:Goes well with plain rice or with dal/sambar, rasam rice.

Cabbage,Peas and Carrots Stir Fry

This is a very simple dish but is a comfort food for me. I remember eating this as a child and for some reason we never made this when we started living on our own. I can eat this just by itself with some steam rice and it would be heaven for me.
It might not be very special for everyone but it is close to my heart so I thought I’ll share this recipe.
Serves: 4
Preparation Time: 5 to 10 minutes
Cooking Time: 5 minutes
Shelf Life : 1 day
Serving Suggestion : With Rice it goes great

Carrot Halwa

Carrot Halwa/Gajar ka Halwa

An Indian confection with Carrots

Gajar ka halwa, also known as carrot halwa or gajarela is a very popular Indian dessert recipe, made from grated carrots. It is very easy to make and it tastes amazing.
Traditionally the carrots used in the making of gajar halwa are sweet carrots (pinkish red color). They are abundantly available in the northern region of India especially during winter months. Hence, carrot halwa is often made in almost every house during that time.

Prep Time: 15-20 mins
Cooking Time: 20-30 mins
Recipe Level: Intermediate
Makes: For 2
Shelf Life: 7-10 Days in refrigerator
Serving Suggestion: Serve warm, cold or chilled as a dessert on its own or with any vanilla ice cream