2 minutes Prep Time:
2 minutes Ready In:
Carrots: 2 medium sized, fresh
Water: As required
Ice Cubes: As required
Press carrots through a juicer and into a large glass.
Or, In a blender, blend carrots until very smooth. Use water if required. Pour mixture through a sieve into a bowl, pressing hard on solids.
Serve carrot juice over ice, in a glass.
You may add little sugar or honey for sweetening, but natural flavor is always recommended.
You may add little water for a thinner consistency.
Chill the Carrots in fridge beforehand for a colder drink or add ice cubes while blending.
You may add few drops of lemon juice.
15-20 Minutes Prep Time:
15 minutes Cook Time:
10-12 cutlets Serves:
Potato: 3 medium sized, boiled and mashed
Carrots: 3 medium sized, boiled and mashed
Beetroot (Beet): 1 medium sized, boiled and mashed
Onion: 1 medium sized, finely chopped
Ginger green chili, finely chopped or paste: 1 Teaspoon
Chat masala or garam masala: 1 teaspoon
Salt: ½ tablespoon or to taste
Lemon juice: a few drops
Corn flour: ½ Cup
Water: 1 cup
Oil: 1 tablespoon for tempering and as needed to fry the cutlets
Cumin seeds: ½ Teaspoon
Bread Crumbs or semolina (Sooji): ¼ Cup
Mix corn flour and water in a bowl and make a smooth batter. Keep it aside.
Take bread crumbs or semolina in a plate. Keep it aside.
Heat oil in a pan and add cumin seeds. When it changes color, sauté onion, ginger, chili.
Add boiled and mashed potato, beet, carrot and mix well.
Add salt, chat masala, lemon juice and mix well.
Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
Turn off the heat and let it cool.
Divide the Mix into 12 equal portions. Roll them into balls. Press each ball to make a thick circle (2-inch diameter)
Now, dip the prepared cutlet into the corn flour mix and then drop it gently into bread crumbs. Cutlet should be well coated with bread crumbs on both the sides.
Deep fry or shallow fry the cutlets
green chutney or tomato sauce.
To make Bread Crumbs, take bread that is 2-3 days old, dry it in the sun for 15 minutes and powder it in a mixer. Or, Pre-heat the oven to 180 Degree C. Then bake the bread on a tray for 10-15 minutes, cool and dry grind it in a mixer.
10 minutes Prep Time:
20 minutes Cook Time:
Grated Carrots: 2 Cup
Ghee: 1 Tablespoon
Milk: 1/4 cup
Sweet Condensed Milk (Milk Maid): 1/2 cup
Cardamom Powder (Elaichi): ½ Teaspoon
Raisins: ½ Tablespoon
In a pressure cooker, add 1/2 tablespoon of ghee and fry cashews. Take it out and keep aside.
Add the grated carrots in the left-over ghee in cooker. Roast it for 3-4 minutes till the raw smell of carrots are gone.
Add milk, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Add the condensed milk. Mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
Add the fried cashews, raisins and cardamom powder and cook for another 1 minute.
Turn off the heat.
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