Category Archives: Carrot

Recipe – Veg Frankie / Veg Roll

Aviary Photo_131557744453297941Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 8 rolls


For the besan dosa or frankie base

  • Maida (Plain flour): 2 Cup
  • Salt: 1 teaspoon or to taste
  • Curd: 1 tablespoon
  • Water: as required
  • Oil: 1 tablespoon and as required to roast

For the Veg Stuff

  • Carrot: 1, peeled, washed and grated
  • Beet Root: 1, peeled, washed and grated
  • Green Beans: 5-6, washed and cut into small thin pieces, lengthwise
  • Onions: 1 medium, cut into thin pieces, lengthwise
  • Bell pepper: 1, washed and cut into thin pieces, lengthwise
  • Cabbage: 1/8 of a medium one, grated or thinly chopped
  • Potato: 2, boiled and mashed
  • Oil: 2 tablespoons
  • Garlic Cloves: 1 teaspoon, finely chopped or crushed
  • Ginger: 1 teaspoon, finely chopped or crushed
  • Green chili: 1 teaspoon, finely chopped or crushed
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Garam Masala: 1 teaspoon
  • Chat Masala: 1 teaspoon
  • Coriander leaves: 1 tablespoon
  • Lemon Juice: ½ tablespoon

For assembling:

  • Tomato Sauce: 2 Tablespoon
  • Green Chutney: 2 Tablespoon
  • Onion: 1 tablespoon, finely chopped
  • Green chili: 1 teaspoon, finely chopped
  • Cucumber: 2 Tablespoon, finely chopped


  • In a bowl mix flour and salt. Add 1 tablespoon curd, 1 tablespoon oil and mix well. Add water to make a smooth dough. Cover the dough with a wet cloth and keep aside for 10-15 minutes.
  • Now heat 2 tablespoons of oil in a pan.
  • Add onion, ginger and garlic. Saute for 1 minutes.
  • Add carrot, beet root, beans, bell pepper, cabbage, green chili and salt. Mix well and cover for 3 minutes.
  • Remove the cover and add mashed potato, black pepper powder, garam masala and chat masala. Mix well and cook in high flame till the mix for 4 minutes or till all the water from the veggies are gone. Stir occasionally.
  • Turn off the heat. Add coriander leaves, lemon juice and mix well.
  • Heat a tawa.
  • Take the dough and divide into 8 equal portions. Roll each portion into balls. Roll each ball into a 6-inch diameter circle. Sprinkle little flour if needed while rolling.
  • Place the circle on the tawa in medium heat. Flip it after 30 seconds. Spread 1 teaspoon oil over it. Flip again and spread little oil in other side too. Using a flat spatula, press the circle so it becomes crispy. Flip and cook until both side has golden brown spots (not black).
  • Take out and place it on a wooden board. Spread ¼ tablespoon green chutney on the circle / roti. Now add 1 tablespoon of the cooked veg stuff in one vertical edge. Add little onion, green chili, cucumber and spread little tomato sauce. Fold ½-inch from both the horizontal edges and start rolling the roti pushing the stuffs tight.
  • Or else, just add all the stuff in the middle vertical line of the roti and fold both edges, one top of another and press gently.
  • Serve or cut into 2 pieces and serve.

Recipe: Chinese Style Mixed Vegetables

Aviary Photo_131553388641769198

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


  • Mixed Vegetables: 4 cups, chopped in small pieces (1 Potato, 1 carrot, 5-6 Beans, ½ cup of cauliflower florets, handful of Peas, 5-6 baby corns, 1 tablespoon corn, 1/2 cup shredded cabbage)
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green Bell Pepper: ½ of a medium sized
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Sesame Oil / cooking oil: ½ Tablespoon
  • Cumin Seeds: 1 Teaspoon
  • Salt: 1 ½ Teaspoon or to taste
  • Black Pepper powder: ½ Teaspoon
  • Cinnamon Powder: 1 Teaspoon
  • Soya Sauce: 1 tablespoon
  • White Vinegar: ½ teaspoon
  • Tomato sauce: 1 tablespoon
  • Water: 1/2 cup or as required
  • Coriander Leaves: Finely chopped, 1 Tablespoon
  • Lemon Juice: A few drops
  • Spring onion: 1 tablespoon, finely chopped


  • Boil 7-8 cups of water and once water starts to boil, add the vegetables. Cover and cook them for 10 minutes or till almost cooked (80%). Drain the extra water and keep aside.
  • Cut onion, bell pepper, tomato lengthwise into 1-inch pieces.
  • Heat oil in a pan and add cumin seeds, when it changes color, add onion, ginger and garlic. Stir and sauté till onion turns transparent, not brown.
  • Add bell pepper. Stir for 1 minute in medium heat.
  • Add tomato and chilis. Stir for another 1 minute in medium heat.
  • Add the boiled vegetables, salt, black pepper powder and cinnamon powder.
  • Cook in high heat for 3-4 minutes.
  • Add soya sauce, vinegar, tomato sauce and water. Let it cook for 3 minutes.
  • Turn off the heat, add lemon juice and coriander leaves.

Recipe: Carrot Sambar

Aviary Photo_131537799753732484

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: 4


  • Toor dal: 1 Cup
  • Water: 3 Cup
  • Salt: 1 ½ teaspoon or to taste
  • Turmeric powder (Haldi): ¼ Teaspoon
  • Carrot: 2 medium, peeled and cut into small pieces
  • Tomato – 2, chopped
  • Onion: 1 small, chopped
  • Curry Leaves: 4-5
  • Dried Red chili: 1
  • Garlic cloves: 2, chopped
  • Ginger: ¼-inch piece, chopped
  • Green chili: 1, chopped
  • Oil: 1 Tablespoon
  • Mustard Seeds: ¼ Teaspoon
  • Sambar powder: 2 Tablespoon
  • Tamarind paste: 1 Tablespoon


  • Pressure cook the dal with water, 1 teaspoon salt and turmeric powder on high flame for 3 whistles.
  • After the steam goes, open the cooker. Mash the dal using a masher or spoon. Keep aside.
  • In a big pot, heat oil and add mustard seeds. When it splutters, add curry leaves, red dried chili, chopped ginger, garlic and onion and sauté till onions are light brown.
  • Add tomato and green chili and cook for 2 minutes.
  • Add the chopped Carrot. Mix well and cover till Carrots are almost cooked.
  • Add sambar powder and tamarind paste. Cook for 30 seconds.
  • Add the cooked dal. Mix well.
  • Add water to adjust the consistency.
  • Let it boil for 5-6 minutes.
  • Turn off the heat and serve hot.

Cook’s Note:

  • You may cut the Carrot into big pieces and cook with dal in pressure cooker.


Recipe: Mixed Vegetables in Coconut Gravy

Aviary Photo_131530018957739267

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


For the Coconut Paste:

  • Powdered or grated Coconut: 1/4 cup
  • Water: 1/2 cup

For the veggies:

  • Mixed Vegetables: 2 cups, washed and chopped in small pieces (2 Potato, 2 Carrot, 7-8 green Beans, ½ cup cauliflower, handful of Peas, 1/4th of a bottle gourd or lauki)
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder (haldi): 2 teaspoons
  • Water: 4 cups

For the tempering:

  • Oil: 2 teaspoons
  • Cumin seed: 1/2 Teaspoon
  • Curry leaves: 5-6
  • Green chili: 2, cut into halves, lengthwise
  • Dried Red chili: 2
  • Black Peppercorns (kali mirch): 8-10
  • Cinnamon Stick: 1 small pieces (1-inch)


  • If you are using grated or raw coconut, grind it to paste using little water. If using coconut powder, no need to grind, just soak it in water. Whisk well and keep aside.
  • In a pot add 4 cups of water. Once it starts to boil, add the vegetables, salt and turmeric powder. Medium the heat and cover the pan for 15 minutes or till all vegetables are almost cooked (90%). You may pressure cooker them in high heat and turn off the heat before the 1st whistle. Wait for 5 minutes and open the lid. Turn on the heat again and continue the next process.
  • Remove the cover and add the coconut paste in this vegetable pot. Mix well and stir gently. Lower the heat and let it simmer.
  • Heat oil in another small pan. Add cumin seeds, green chili, red dried chili, curry leaves, cinnamon stick and peppercorns. Saute for 2 minutes. Turn off the heat.
  • Add this tempering to the vegetable coconut mix.
  • Stir well and simmer for 5 minutes or till vegetables are all well-cooked.
  • Turn off the heat and serve hot.


Recipe – Carrot Beet Juice

Carrot Beet

Prep Time: 5 Minutes

Ready in: 2 Minutes

Serves: 2


  • Beet: 1, medium sized, trimmed, peeled and chopped
  • Carrots: 2 medium sized, trimmed, peeled and chopped
  • Water: 2 Cups
  • Ginger: ½ inch piece
  • Lemon Juice: 1 teaspoon
  • Salt: ¼ Teaspoon
  • Black salt: a small pinch
  • Sugar: 1 teaspoon or to taste
  • Black Pepper powder: ¼ Teaspoon
  • Mint Leaves: 4-5


  • Blend all the ingredients for 4-5 minutes until very smooth.
  • Pour the mixture through a sieve into a bowl, pressing hard on solids, if any.
  • Serve carrot-beet juice over ice, in a glass.

Cook’s Note

  • You may add jaggery or honey instead of sugar.
  • You may boil the beet and carrot. Then blend with all the ingredients.


Recipe – Grated Carrots / Gajar ki sabzi

Aviary Photo_131522248807602804

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves: 4


  • Carrots: Peeled and grated, 2 cups
  • Butter / oil: ½ tablespoon
  • Salt: 1 teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Black pepper powder: ½ Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Garam masala powder: ¼ teaspoon


  • Trim the edges of carrots, peel the skin, wash it and grate.
  • Heat oil in a pan. Add cumin seeds, when it changes color add grated carrots.
  • Add salt and turmeric powder. Toss well. Cover it in medium heat for 7-8 minutes or till the raw smell of carrot is gone.
  • Add black pepper powder and garam masala. Mix well.
  • Cook for another 2-3 minutes in high flame.
  • Do not overcook. It tastes good when little crunchy.
  • Turn off the heat.


Recipe – Carrot Rice

Aviary Photo_131519588675265215

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Rice: 1 ½ Cup
  • Grated Carrots: 2 Cups
  • Water: as required
  • Oil / ghee: 1 tablespoon
  • Mustard seeds: ½ Teaspoon
  • Dried Red chili: 1
  • Green chili: 1, chopped, crushed or paste
  • Ginger: 1 teaspoon, chopped, crushed or paste
  • Roasted Chana Dal (Dalia): ½ Tablespoon
  • Peanuts: 1 tablespoon
  • Curry Leaves: 4-5
  • Salt: 1 ½ Teaspoon or taste
  • Turmeric powder (Haldi): ¼ teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander Leaves: 1 tablespoon, chopped


  • Cook rice till 90% done. Keep aside.
  • Trim, Peel and grate the carrots.
  • Heat oil/ghee in a pan. Add mustard seeds, dried red chili and curry leaves. After 30 seconds add ginger, green chili, peanuts. Roast for 1 minute and add roasted chana dal, salt, cumin powder. Mix and turn off the heat.
  • Add grated carrots and turmeric powder. Mix well and cover the pan for 4 minutes in medium heat.
  • Add rice, salt and mix well. Cook for 2-3 minutes or till rice and carrots are completely cooked.
  • Turn off the heat and add coriander leaves.