Category Archives: Carrot

Recipe – Carrot Beet Juice

Carrot Beet

Prep Time: 5 Minutes

Ready in: 2 Minutes

Serves: 2

Ingredients

  • 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

Method

  • 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.

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Recipe – Grated Carrots / Gajar ki sabzi

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Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves: 4

Ingredients

  • 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

Method

  • 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

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Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients

  • 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

Method

  • 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.

Recipe – Carrot Cutlet / Gajar Tikka

Prep Time: 15-20 Minutes

Cook Time: 15 minutes

Serves: 12 cutlets

Ingredients

  • Potato: 2 medium sized, boiled and mashed
  • Carrots: 4 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) or grinded biscuits: ¼ Cup

Method

  • Mix corn flour and water in a bowl and make a smooth batter. Keep it aside.
  • Take bread crumbs or semolina or grinded biscuits 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, 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 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.

Cook’s Note

  • 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.

 

Recipe – Hakka Noodles / Chow Mein / Vegetable Chowmein

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Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves: 2

Ingredients

  • Noodles: 250 grams or 2 cups
  • Water: As required
  • Carrot: 1, peeled, washed and cut into small thin pieces, lengthwise
  • 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, shredded
  • Oil: 2 tablespoons
  • Garlic Cloves: 3-4, finely chopped or crushed
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Soy sauce: ½ tablespoon
  • Vinegar: ½ tablespoon
  • Chili Sauce: ½ tablespoon
  • Tomato Sauce: 1 Tablespoon

Method

  • Boil 5-6 cups of water and add noodles, carrot and beans. Boil for 10 minutes or till noodles and cooked. Drain and keep aside.
  • Heat 2 tablespoon of oil in a pan, add garlic gloves. Sauté for 30 seconds.
  • Add onion and sauté for 1 minute.
  • Add bell pepper, shredded cabbage and sauté for 3-4 minutes.
  • Add the drained noodles, carrot and beans. Add salt, black pepper powder, soy sauce, vinegar, chili sauce and tomato sauce. Toss well.
  • Sauté for 6-7 minutes.

Cook’s Note

  • I have used green, yellow, red and orange bell pepper. You may use only green bell pepper.

 

 

 

Recipe – Eggless Carrot Muffins

Carrot Muffin

Prep Time: 10 minutes

Cook time: 15 mins

Serves: 8 muffins

Ingredients

  • Wheat flour (Atta): 1 cup
  • Curd (Plain yogurt): 1/2 cup
  • Fresh Carrot: grated, 3/4 cup
  • Powdered Sugar – 3/4 cup + 2 teaspoon
  • Oil: 1/4 cup or 2 tablespoons
  • Baking powder: 1 teaspoon
  • Baking soda (Sodium bi carbonate): 1/2 teaspoon
  • Vanilla essence: 1/2 tsp
  • Salt: one pinch
  • Cinnamon Powder (Dalchini powder): 1/2 teaspoon
  • Milk: 2 tablespoons

Method

  • Preheat the oven to 350-degree F or 180-degree C
  • Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon powder, to a bowl. Keep aside.
  • Whisk Curd, oil, milk in a bowl.
  • Now add the dry mix slowly and mix well. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough.
  • Add grated carrots and vanilla essence. Mix gently so that carrots folds into the batter evenly.
  • Line a muffin tray with muffin liner and fill 3/4 of each muffin cup. sprinkle little sugar on top of each muffin. It gives a nice crunchy taste after bake.
  • Bake for 15 minutes or until a tooth pick inserted comes out clean.
  • Take out all the muffins and sprinkle some powdered sugar.
  • You may decorate it with whipped milk cream.

Cook’s Note

  • You may add 1/4 cup chocolate chips while adding grated carrots.

Recipe – Carrot Juice

Carrot juice

Prep Time: 2 minutes

Ready In: 2 minutes

Serves: 2

Ingredients

  • Carrots: 2 medium sized, fresh
  • Water: As required
  • Ice Cubes: As required

Method

  • 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.

Cook’s Note

  • 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.