Category Archives: Carrot

Recipe – Carrot Juice

Carrot juice

Prep Time: 2 minutes

Ready In: 2 minutes

Serves: 2


  • 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.

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.

Recipe – Veg Cutlet or Gajar Aloo Beet Tikki

Veg Cutlet
Veg Cutlet

Prep Time: 15-20 Minutes

Cook Time: 15 minutes

Serves: 10-12 cutlets


  • 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
  • Serve with green chutney or tomato sauce.

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 – Quick Gajar Halwa

Gajar Halwa
Gajar Halwa

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4


  • 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
  • Cashew: 8-10


  • 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.
  • Serve.