Carrot Rice Kheer / Payasam / Pudding

 

          This is a nice twist to the original North Indian special Gajar ka halwa (carrot pudding) where I added some rice along with grated carrots to come up with this yummy kheer or payasam. 

          In this version, the quantity of milk is more as I cooked the carrots and rice in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. 

          To make it more healthy, you can substitute regular sugar with brown sugar. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 1 med. size carrot, grated
• 1/4 cup Basmati rice, soaked
• 1/2 litre milk
• pinch of salt
• 1 tsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• 1 tsp. rose water
• 2 drops of kewra essence

          Bring the milk to a boil. Add the grated carrot, soaked rice, pinch of salt and ghee. Cook on a low flame till it turns soft. 

          Now add sugar, cardamom powder and chopped pistachios. Continue to simmer till it turns slightly thick and you get the right consistency. 

          When done, switch off the flame. Add the saffron, rose water and kewra essence. Give it a stir and keep aside to cool down. Serve chilled. 

Gajar Ka Halwa (Carrot Pudding)

          This is a very popular dessert in the Northern regions of India, especially Punjab. It is basically grated carrots, cooked with sugar, milk, khoya and cardamom powder. Due to unavailability of khoya, I used store bought milk pedas. They were a perfect substitute and gave this dessert a nice creamy texture and flavour.

           There are many ways of making this yummy dessert. Most households have their own version of this recipe. I have used a quick method by pressure cooking it first, thus reducing the cooking time. However, the real taste lies in cooking it the traditional way by simmering on a low flame.

            It can also be cooked in a microwave. To make it more healthy, opt for brown sugar and less of ghee. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 3 med size carrots, grated
• 1 cup evaporated milk
• 4 milk pedas, crumbled
• 2 tbsp. ghee (clarified butter)
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• few dry rose petals
• 1 tbsp. rose water (opt)

           Heat ghee in a cooker and sauté the carrots for 1-2 minutes on a low flame. Add milk and pressure cook for 2-3 whistles.

          When cool, transfer it to a non-stick pan and keep stirring on a low flame till the moisture is reduced.

          Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens. 

          Add rose water and saffron. Garnish with chopped pistachios and dry rose petals. Serve chilled or at room temperature.

                       Garnish with chopped pistachios and dry rose petals. Serve chilled 
                       or at room temperature.

Carrot Poriyal - Cuisine from Tamil Nadu

           Carrot Poriyal is a simple stir fry dish, a South Indian preparation, very popular in Tamil Nadu. It is a healthy and a nutritious side dish that does not take much time to prepare. It is almost similar to Carrot Thoran, another kerala speciality. Onions may be added if preferred. It can be relished as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice. So check out the step by step pictorial recipe to prepare it.

• 2-3 med. size carrots, cut into small pieces
• 1-2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tbsp. chana dal
• 1 tsp. split urad dal
• 2-3 slit green chilies
• 1-2 sprig curry leaves
• salt to taste
• 1/2 cup fresh grated coconut
• 2-3 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies and curry leaves. Sauté for a few seconds.

          Add the carrots and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.

          Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as  a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.

                 Heat oil & temper with mustard seeds. Then add chana dal, urad dal, green 
                 chilies & curry leaves. Sauté for a few seconds.

                         Add carrots & salt. Cover & cook on a low flame till done. Stir at 
                         intervals & sprinkle water if needed.

                             Switch off flame. Add coconut & coriander leaves. Give it a toss.
                 

                 Serve with rice or chapattis. Goes very well with curd-rice or sambar-rice.

Carrot Stir Fry

      If you are looking to prepare a healthy and a simple side dish with carrots, then here is a very easy homemade style carrot stir fry. It has minimum of spices and can be made in a jiffy. This delicious stir fry goes very well with roti, chapatti, paratha or rice. So check out the step by step pictorial recipe to prepare it.    

• 2-3 carrots, grated
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1-2 bay leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• handful of coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds and bay leaves. Sauté for a few seconds. Then add the grated carrot, salt, turmeric powder and cumin powder.

          Mix well and fry on a medium flame for 5-7 minutes or till there is no moisture left. Add the coriander leaves and switch off the flame. Give it a stir and serve as a side dish with rice or chapattis.

                      Heat oil & temper with cumin seeds & bay leaves. Sauté few seconds. 

                 Add grated carrot, salt, turmeric powder & cumin powder.  Mix & fry on a
                 medium flame for 5-7 minutes or till there is no moisture left. 

                                 Add coriander leaves & switch off flame. 

                  
                                  Stir & serve with rice or chapattis.

Creamy Cauliflower & Carrot Chowder / Soup

          I never ever imagined that this soup would turn out so delicious. I tried it for the first time and it was a real surprise. This creamy cauliflower and carrot soup is an ultimate winter treat. It is simply divine and very comforting. Enjoy it with some croutons or bread sticks for a wholesome one-pot meal. So check out an easy step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• 1 small carrot, chopped
• 1/3 cup cheese, grated
• 1 & 1/2 cups milk
• 1 tsp. butter
• 1 tsp. olive oil
• 1 onion, sliced
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2-1 tsp. pepper powder
• 1 stock cube
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves
• pinch of red chili flakes

          Heat butter and oil in a pan and sauté the onion and garlic till translucent. Now add the carrots and cauliflower and fry for 2 minutes.

          Add the milk, salt, pepper powder and garam masala powder. Pressure cook for 2-3 whistles. Set aside to cool down.

          Blend it coarsely and heat through by adding 1 cup water, stock cube and cheese. Once it comes to a boil, switch off the flame.

          Pour into a serving dish or individual bowls. Garnish with coriander leaves and chili flakes. Serve hot with bread croutons or bread sticks.

                                  Heat butter & oil. Sauté onion & garlic till translucent. 

                                  Add carrots & cauliflower & fry for 2 minutes.

                                  Add milk, salt, pepper powder & garam masala powder. 

                                  Pressure cook for 2-3 whistles. Set aside to cool down.

                    Blend it coarsely & heat through by adding 1 cup water, stock cube &
                    cheese. Once it comes to a boil, switch off the flame.

                    Garnish with coriander leaves & chili flakes. Serve hot with croutons or 
                    bread sticks.

Carrot Thoran - Kerala Style

          Carrot Thoran is a traditional Kerala delicacy that is both healthy and nutritious. It is a common item in a Sadya meal. It is a very simple and a quick recipe that is mildly spiced and is generally cooked in coconut oil for an authentic touch. It can be served as a side dish with both rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 2-3 carrot, grated
• 1/2 cup fresh coconut, grated
• 2 tbsp. oil (preferably coconut oil)
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 2 -3 green chilies, slit
• 1-2 sprig curry leaves
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder

          Heat oil in a pan and temper with mustard seed. After it stops spluttering, add the urad dal, green chilies and curry leaves. Sauté till the dal changes colour.

          Add the onion and garlic and fry on a medium flame till light brown. Now add the carrots, salt and turmeric powder. Stir fry for 2-3 minutes. 

          When done, add the coconut and give it a toss. Switch off the flame and serve as a side dish with either rice or chapattis.

                       Heat oil & temper with mustard seed. Add urad dal, green chilies &
                       curry leaves. Sauté till dal changes colour.

                                  Add onion & garlic 

                                 and fry on a medium flame till light brown. 

                               Add carrots, salt & turmeric powder. Stir fry for 2-3 minutes.

                             When done, add coconut & give it a toss. Switch off the flame.

                                  Serve as a side dish with either rice or chapattis.

Baked Veggie Spring Rolls with Indian Flavours - Fusion Style

          Here are some very easy and delicious crispy Chinese style baked Veggie Spring Rolls. They are great as appetizers with green chutney / sauce / dip or as a tea-time snack. Choice is yours. Absolutely healthy with all the goodness of colourful veggies, it is bound to be a hit at any in-house party. 

           You can add any of your favourite veggies too. They can also be served as an after school snack for the kids. So do give it a try by checking out the step by step pictorial recipe to prepare it.

          I went out of the beaten track and instead of adding the usual soya sauce, pepper and chili sauce, I experimented with our very own Indian flavours. 

          I added fresh grated coconut, crushed roasted peanuts, roasted gram flour (to absorb the moisture), curry leaves, sambar powder and chili flakes to make it more spicy. 

          I should admit it turned out lip smacking. So go ahead and bring out a different flavour each time you bake these yummy goodies and impress your near and dear ones. 

          Frankly speaking I really enjoyed baking them and equally relished as a tea-time snack. Try baking along with your kids. They will have a wonderful time creating these spring rolls.

• 1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced
• 1-2 onion, sliced
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1-2 sprig curry leaves
• salt to taste
• 2 tbsp. roasted peanuts, crushed
• 1-2 tbsp. fresh grated coconut
• 1 tbsp. roasted gram flour
• 1 tsp. sambar powder
• 1-2 tsp. red chili flakes
• 1 tbsp. spring onion, chopped
• 10-12 spring roll sheets
• oil to brush

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour. Then add the onions and curry leaves. Sauté till it turns slightly brown.

          Then add the carrots first and stir fry for a minute. Next add all the veggies and salt. Continue to sauté for 2-3 minutes.

          Add the crushed peanuts, roasted gram flour, coconut, sambar powder and chili flakes. Mix everything well and switch off the flame. Set it aside to cool down.

          Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown. Roll it over till the middle.

          Apply some water on either sides and tuck them in from both ends. Then roll over again till the end and apply some more water at the tip of the sheet to secure it firmly.

          Brush with some oil and arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.

          Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down. Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.








Note-
1.  Defrost the spring roll sheet pack for 1-2 hours. 
2.  While working on them, keep them covered with a damp cloth to avoid drying up.
3.  If you desire a garam masala flavour, then skip the mustard seeds, sambar powder and curry leaves. Instead temper with cumin seeds and asafoetida. Kasuri methi along with garam masala powder can be added here for an intense flavour. 
4.  Best of Luck!!!!!!

                                 Slice all the veggies.

                 Heat oil & temper with mustard seeds. Add garlic & fry till colour changes.

                                Add onions & curry leaves. Sauté till it turns slightly brown.

                                 Then add carrots first & stir fry for a minute. 

                                 Add all veggies & salt. Continue to sauté for 2-3 minutes.

                   Add peanuts, roasted gram flour, coconut, sambar powder & chili flakes. 

                                  Mix well & switch off the flame. Set it aside to cool down.

                    Take one spring roll sheet & place 1-2 tbsp. of the stuffing on one corner 
                    of it as shown. 

                                  Roll it over till the center.

                          Apply some water on either sides & tuck them in from both ends. 

                    Roll over again till the end & apply some more water at the tip of the sheet. 

                Brush with oil & arrange them over a greased baking tray lined with butter 
                paper.

Bake at 180 degrees C. for 18-20 min. Set aside on a wire rack to cool down. 

Garnish with spring onion & then enjoy as a tea-time snack or as an

                          appetizer with sauce, green chutney or any dip.