Carrot Kosumalli/Carrot & Sprouted Green Gram Salad

For the past few months, my family started consuming sprouted green grams as breakfast and snacks. These home-made beauties can be mixed with any food in limited quantities. In this salad, instead of moong dal I have added the sprouted ones to enhance the nutrition factor. I prepared this salad for our lunch. This salad can be taken in Virudh days also.

Shubh Navratri to everyone!!!

Serves for 5 people
Preparation time: 10 minutes
Cooking time - 4 minutes

Ingredients:
Carrots (medium) - 2 (grated)
Sprouted green gram - 2/3 cup
Grated coconut - 1 tbsp.
Coriander leaves (finely chopped) - few
Salt (to taste)
Lemon juice - a few drops

To temper:
Mustard seeds+black gram+cumin seeds - 1/2 tsp. each
Green chillies - 3 (slit with the base intact)
Asafoetida - a pinch
Curry leaves - 2 sprigs
Oil - 1 tsp.

Method:
In a bowl, mix carrot, sprouted green gram, coriander leaves, grated coconut and salt.
Temper the given ingredients from "To temper" and mix it with the mixture.
Sprinkle lemon juice and serve immediately.

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Fenugreek Leaves and Carrot Stir-Fry

A simple stir fry but a healthy one.

Ingredients:
Fenugreek leaves/methi (fresh) - 1 cup
Carrot - 2 (grated)
Onion - 1 (chopped)
Garlic - 3 big pods (chopped)
Dry red chillies - 1
Mustard seeds - 2 pinches
Cumin seeds - 2 pinches
Urad dal - 2 pinches
Oil - 1.5 tsp.
Salt (to taste)

Method:
Heat the oil in a non-stick pan and add the mustard seeds, cumin seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to change into golden color. Break the red chilli into two and add. Saute for a minute.
Add the onions and garlic pieces. Saute till the onions change to translucent.
Add the fenugreek leaves and saute for 4 to 5 minutes or until tender.
Add the carrot and salt to taste and saute for 2 to 3 minutes.
Remove and enjoy hot as a side dish for rice or chapathi.

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Gajrela/Gajar Ka Halwa/Carrot Halwa (Version 4.0)

We get the reddish variety of carrots (and inexpensive too) in this bleak season. This is the traditional Punjabi carrot halwa mainly prepared in the  winter season and also in grand and opulent Punjabi weddings.

Ingredients:
Grated carrots - 2.5 cups
Sugar - 3/4 cup (or as per taste)
Milk - 2 cups
Khoya (sweetened) - 1/4 cup (grated)
Green cardamom powder - 1/2 tsp.
Ghee (as needed)
Nuts and raisins

Method:
Add grated carrot in a non-stick pan. Pour milk and cook till the milk evaporates in low flame (this takes a lot of time).
Add the sugar and khoya. Let the sugar melt and allow to cook till it becomes thick.
Meanwhile roast the nuts and raisins (which I didn't add). Add this to the halwa. Add 2 tsp. of ghee and stir till the mixture leaves the sides of the pan.

Enjoy warm or cold!!
Note: Peel the outer skin and grate the carrot.


Carrots

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Carrot Milk

Ingredients:
Carrots - 4 (small)
Milk - 2.5 cups
Saffron strands - a pinch
Sugar - as per taste
Green cardamom powder - a pinch

Method:
Cut the carrots into pieces and steam them. Grind the steamed carrots.
Boil the milk and remove from heat. Allow the milk to be warm.
Now blend the mik, sugar, ground carrot, cardamom powder and saffron.
Enjoy this carrot milk warm during the biting cold of winter and chilled during the blazing heat of summer.
You can add some dry fruits and nuts to make it more enthusiastic with crunchiness.

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Carrot Poriyal

Ingredients:
Carrots (big) - 3 (chopped)
Fennel seeds - 1/2 tsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 1/2 tsp.
Curry leaves - 2 sprigs
Grated Coconut - 1 1/2 tbsp.
Salt (to taste)
Kashmiri Red chilli powder - 3/4 tsp.
Oil

Method:
Heat oil in a pan and add the seeds and dal. When mustard seeds splutter add the carrot, salt, red chilli powder and saute for a few minutes. Add required quantity of water. When the carrots are tender and dry, add grated coconut and curry leaves. Saute well. Serve with rasam rice, curd rice and roti.

Sent off to Priya's "CWS-Fennel Seeds" event.

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Carrot Cake (Eggless Version)

It's a healthy cake without butter and icing.

Ingredients:
All purpose flour - 1/2 cup
Wheat flour - 1/3 cup
Baking powder - 3/4 tsp.
Baking soda - 3/4 tsp.
Carrot - 180 gm
Light brown sugar - 2/3 cup
Salt - 1/4 tsp.
Cinnamon powder - 1 tsp.
Walnuts - 1/2 cup (chopped)
Vanilla extract - 1/2 tsp.
Oil - 1/3 cup (low fat oil)
Golden raisins - 1/4 cup
Flax Seed powder - 1/2 tbsp.
Warm water - 1 tbsp.
Plain yogurt - 1/4 cup
Orange juice - 2 tbsp.

Method:
Mix the flax seed powder and the warm water. Whisk well for 30 seconds. After 10 minutes, the flax seed mixture will become thick and viscous.
Sift the flours, baking powder, baking soda, salt and cinnamon. Add the brown sugar, grated carrots, raisins and walnuts and mix well. In another bowl lightly whisk together the oil, flax seed mixture, vanilla extract, yogurt and orange juice. Make a well in the middle of dry ingredients and pour the liquid ingredients. Gently, stir till combined.
Pour batter into a lined and greased 8 inch cake pan (I adjusted with my old cake pan). Bake in a preheated oven at 190°C  for about 25 to 30 minutes or until tester comes out clean. Remove and cool on a wire rack. Enjoy this healthy cake.
Source-Magazine

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431", Pari's "Only Kids Delight" event and Siri's "Healing Foods-Carrot" event hosted by Suma.

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Carrot Halwa with Nuts (Microwave Version)

Ingredients:
Carrots - 400 gm (grated)
Fresh cream - 400 gm
Sugar - 3/4 cup
Cahewnuts and almonds - 1/4 cup (mixed)
Ground green cardamoms - 1 tsp.
Almonds and pistachios - 2 tsp. (chopped)


Method:
Take carrot, cream and sugar in a casserole. Microwave high for 5 minutes. Stir in between.
Now microwave high for 20 minutes by stirring in between every 3 to 4 minutes until liquid is almost evaporated.
Blanch almonds and chop both almonds and cashewnuts.
Add the nuts and ground cardamom. Microwave medium for 4 minutes.
Take out and spread out in a serving plate.
Garnish with chopped almonds and pistachios.
Serve warm or chilled.

Sent off to Priya's "CWS-Cardamom Seeds" and "MEC-Kids Party Food" (hosted by asankhana and started by Srivalli).

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Beetroot Choco Muffins & Carrot-Raisin Cake (T&T-The Singing Chef)

From here and there.

Beetroot Choco Muffins

Ingredients:
Flour - 1 ½ cup
Sugar - 1 cup
Beetroot - 1 cup (grated)
Cocoa powder - 1/3 cup
Milk - 1 cup
Oil - ½ cup
Baking powder - 3 tsp.
Salt - a pinch
Eggs - 2
Cinnamon powder - 1 tsp.
Allspice - ½ tsp. (I didn’t add)
Icing sugar (to sprinkle)

Method:
Preheat the oven at 180°C (350°F).
Sift the flour, baking powder and cocoa powder.
In a bowl, add the eggs, sugar, milk & oil and beat well.
Combine with the dry ingredients.
Finally add the grated beets and stir.
Pour in the muffin pan with muffin paper or spray with baking spray.
Bake them for 15-20 minutes
Dust it with icing sugar.



Carrot-Raisin Cake

Ingredients:
Flour - 1 cup
Sugar - ½ cup
Carrot - ½ cup (grated)
Raisins - ¼ (soaked in water)
Salt - a pinch
Orange essence - ½ tsp.
Egg - 1 (beaten)
Oil - ¼ cup
Milk - ½ cup
Baking powder - 1 ½ tsp.
Baking soda - 1 tsp.

Method:
Preheat the oven at 200°C (400°F).
Cover the 8 inch cake pan with parchment paper.
Sift the flour with baking powder, baking soda and salt.
In a mixing bowl add the sugar, egg, orange essence, milk & oil and beat well.
Add the flour and blend well.
Fold in the carrot and raisins.
Pour the batter into the baking pan. Bake for 30 minutes or until the skewer/toothpick comes out clean.

Sent off to "Tried and Tasted-March 2010 edition" (hosted by Divya and started by Zlamushka).

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Carrot & Papaya Kootu

Ingredients:
Carrot - 4 (medium-chopped)
Papaya(green) - ½ (medium-chopped)
Green peas - ½ cup
Moong Dal - ½ cup
Salt
Turmeric - a pinch
Coriander leaves (chopped) - few
To grind:
Chana dal - 1 tbsp.
Coriander seeds - 2 tsp.
Whole dry red chili -2
Cumin seeds - 1/2 tsp.
Coconut - 1 tbsp. (grated)
Green chili - 1

For seasoning:
Mustard seeds - 1 tsp.
Urad dal - ½ tsp.
Asafetida - 2 pinches
Curry leaves - 2 sprigs
Oil

Method:
Pressure cook the veggies and dal by adding required water, salt and turmeric powder.
Fry the chana dal, coriander seeds and red chili in a teaspoon of oil. Let it cool.
Now throw the roasted ingredients and other remaining ingredients in the “to grind” list in a blender.
Grind them without adding water.
Heat oil and add the seasonings.
Pour the boiled dal and veggies into the seasoning.
Add the ground paste and mix well.
Check for salt.
Let it cook for 3 to 4 minutes.
Finally add the coriander leaves.

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Carrot Methi Pulao

Mount of rice on a plate & very simple rice.

Ingredients:


Basmati rice - ¾ cup

Onion - 1 (chopped)

Carrot - 2 (medium & grated)

Fenugreek leaves/methi - a handful

Garlic - 3 cloves (crushed)

Red chili powder - ½ tsp.

Cinnamon stick - 1 inch

Cloves - 2

Garam masala - 2 pinches

Salt (to taste)

Ghee - 1 tsp.

Oil

Coriander leaves - 2 tsp.



Method:

Boil the basmati rice and keep aside.

Heat oil and add the cinnamon and cloves.

Now add the onions and sauté till translucent.

Add the crushed garlic and fry for a minute.

Now add the fenugreek leaves and mix well.

Sauté in between till the leaves are cooked.

Now add the carrot and fry till they are dry.

Add the red chili powder and fry.

Now add the boiled rice and mix well.

Add salt, ghee, garam masala, coriander leaves. Mix

Remove from heat and enjoy with any side dish or yogurt
 
Sent off to Srilekha's "EFM-Variety Rice Series" event

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Carrot Kheer

Today, I made this kheer for my own birthday and for my family. I used Vibaas's method. Here's the recipe:

Ingredients:

Carrots - 4 (medium)

Sugar - 3/4 cup

Almonds - 7

Cashewnuts - 7

Grated coconut - 2 tbsp

Milk - 1 1/4 cup (boiled and cooled)

Cardamom seeds - from a cardamom.

Method:

Cut the both ends, peel the outer skin of carrots.

Cut them into 4 pieces.

Pressure cook them.

Soak the almonds and cashews in hot water for 3 hours by covering it with a lid.

Peel the skin from almonds.

I ground soaked almonds, cashews and coconut in a small jar.

Then I ground carrots and sugar in a bigger jar by adding milk little by little.

Now add the nuts and coconut paste in the carrot.

Again grind it.

Finally add the milk (if any) and the cardamom seeds.

Mix well.

You can also add 1 pinch of saffron by soaking in 1 tbsp of warm milk at the final stage.

Enjoy the chilled carrot kheer!

Sent off to WYF: Festive Treat Event hosted by Simple Indian Food and Sweets & Savouries event hosted by Saraswathi Iyer.

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Carrot Muffins

Ingredients:

All purpose flour - 2 cups

Carrot (grated) - 2 cups

Coconut (seetened or unsweetened) - 1 cup
Granulated white sugar - 1 1/4 cups

Pecans or walnuts - 1/2 cup

Apple (peeled and grated) - 1 large

Large Eggs - 3

Canola oil - 3/4 cup

Baking soda - 3/4 teaspoon

Baking powder - 1 1/2 teaspoons

Salt - 1/2 teaspoon

Ground cinnamon - 1 1/2 teaspoon

Pure vanilla extract - 1 1/2 teaspoon

Method:

Pre-heat the oven to 350 degree Fahrenheit.

Place the rack at the center of the oven.

Place paper-liners in muffin cups.

Toast the pecans or walnuts until lightly browned.

Cool and chop coarsely.

Peel and grate the carrot and apple and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.

Stir in the nuts and coconut and set aside.

In another bowl, whisk together the eggs, oil, and vanilla extract.

Add the grated carrot and apple into the mixture and pour it into the flour mixture.

Stir the mixture until moistened.

Then divide the batter into the muffin cups.

Bake them for 20-25 minutes.

To make sure that they're baked, insert a tooth pick into the muffin. When it comes out clean, it's confirmed that it's completely baked.
Remove from oven and let it cool.

Recipe Source: Joy of Baking

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Carrot Idli and Cheese Idli

Idli with Carrot shreds

Ingredients:

Idli Batter – 3 cups

Grated carrot – from one medium carrot

Cumin seeds – 1 teaspoon

Coriander leaves (chopped) - 2 tablespoons

Cooking Method:

Mix grated carrot, cumin seeds and coriander leaves.
Steam in the idli plates.

Serve with any kind of chutneys.

Idli with Cheddar Cheese:

Ingredients:

Idli batter- 3 cups

Shredded Cheddar cheese – ½ cup

Black pepper (crushed) – ¾ teaspoon

Curry leaves (chopped)- 1 sprig

Method:

Mix shredded cheese, crushed pepper and curry leaves in batter.

Steam it.

Eat with Idli Podi (powder).

These idlis are my entries for the FIL-Carrot and 'My Favorite Things: Cheese' event.

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Dill Carrot & Mushroom-Spring onion rice

Dill Carrot

Ingredients:
Shredded carrot – 3oo gm
Ginger pieces – 1 teaspoon
Dill (fresh -chopped) – 3 tablespoons
Green chilies – 2 (slit lengthily)
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Salt
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon


Method:
Steam the carrot for 5 minutes.
In a broad frying pan heat the olive oil.
To the oil, add mustard seeds and cumin seeds.
When the mustard seeds crackle, add the green chilies and ginger pieces.
Sauté for a few seconds.
Then add the steamed carrots and chopped dill. Mix well.
Add the turmeric powder and coriander powder. Sprinkle salt. Again mix gently.
Remove from heat after 1 minute.

Mushroom - Spring onion rice

Ingredients:
Basmati rice – 2 cups
Bay leaves – 4
Caraway seeds – 1 tablespoon
Salt for taste
Mushroom Marinating Ingredients:
Mushrooms – 400 gm
Spring onion sliced – 5
Yogurt – 1 1/4 cup
Garlic – 3 cloves (grated)
Ginger – 2 inch (grated)
Green chilies – 4 (slit lengthily)
Salt to taste
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Ingredients for Spreading:
Spring onion greens sliced pieces– 5 stalks
Garam masala – 2 teaspoon
Green cardamom powder – ½ teaspoon
Coriander leaves – 2 tablespoon (chopped)
Mint leaves – 2 tablespoons (chopped)
Saffron strands – 2 pinch
Warm Milk – 2 tablespoon

Method:


Rice preparation:
Soak the rice for 30 minutes. Drain the water and keep it ready.
Bring 8 cups of water to a boil.
Add bay leaves, caraway seeds, salt and rice.
When the rice is almost done, drain excess water and keep it aside.
Preparation of Mushroom masala:
Marinate all the ingredients (except oil). Keep it for 5 minutes.
Heat the oil in pan. Add the mix and cook till it thickens and excess water evaporates.
Further process:
Take a thick saucepan.
Spread a layer of one-third of rice.
Over it spread half of the mushroom masala.
Sprinkle one teaspoon of garam masala.
Drop ¼ teaspoon of cardamom powder
Spray 1 tablespoon of mint and coriander leaves.
Mix saffron in warm milk and sprinkle
Then spread the spring onion greens.
Repeat the same with the remaining rice and other ingredients.
Cover it with aluminum foil and place lid tightly.
Dum in low heat for about 20 minutes.
After 20 minutes, remove from heat and mix the rice gently.
Serve with any of your favorite raita.
Source: Sanjeev Kapoor

This carrot dish goes off to the FIL-Carrot event and Mushroom rice to The Caraway event.

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Carrot halwa

My culinary experiments started from high school times. Carrot halwa was the first dish I tried, and it came out very well.

Ingredients:

Grated carrot - 2 cups

Milk - 1 cup

Sugar - 1 cup

Ghee - 1 1/2 tablespoon

Cardamom powder - 2 pinch

Whole cashew nuts - 6

Golden raisins - 5

Almonds ( chopped) - 1 teaspoon

Method:

In a small kadai roast the cashews and golden raisins in 1/2 teaspoon of ghee and keep it separate.

Melt 2 teaspoon of ghee in a thick kadai.

Add the grated carrot and stir for 4 to 6 minutes.

Add 1 cup of milk in medium flame .

Stir occasionally.

When the milk is absorbed add sugar to the carrot.

Stir again.

When all water in the kadai is evaporated, carrot will get a nice texture and will not stick to kadai. Keep stirring.

Add the powdered cardamom, roasted cashews, golden raisins and remaining ghee.

Mix well and remove from fire.

Sprinkle the chopped almonds.

Tip: If required add 1 tablespoon of sweetened condensed milk to enhance the sweetness of halwa.

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