Tag Archives: carrot

Carrot Beans Thoran

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Carrot 1 cup chopped
Beans 1 cup chopped
Oil 2 spn
Hing a pinch
Mustard seeds 1 spn
Cumin seeds 1 spn
Urad dhal 1/4 spn
Red chillies 4 to 5
Curry leaves few
Roasted peanuts 1/4 cup
Salt as required

Heat oil in a pan..
Add hing , mustard seeds, Cumin seeds, urad dhal..
Fry in medium flame until urad dhal turns into brown..
Add red chillies and curry leaves..
Add chopped veggies..
Add little salt ..
Saute well..
Cover and cook 10 minutes in medium flame..
Stir in between once or twice..
In the meantime grind roasted peanuts into a coarse powder..
Once veggies cooked add peanut powder..
Mix well..
Once it blend with veggies switch off flame..
Serve hot as side dish.. or with hot rice..

Carrot pulav

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Rice 1 cup
I used basmati
Butter 2 spn
Carrot 4 big
Onion 1
Jeera 1 spn
Green chilli 2
Ginger 1 inch finely chopped (optional)
Salt as per need

Cook rice with two cups of water and a spn of ghee with little salt
Make it cool

Heat a pan
Add ghee
Add jeera followed by onion and ginger
Fry golden brown
Add carrot cook it without water
Chk salt
Now add the cooked rice…
Fry gently
Serve hot😋😋
Can garnish with fried cashews…

Carrot chutney for idli dosa😋😋

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Carrot 4
Onion big 1
Red chillies 2 to 3
Urad dhal 1 spn
Garlic 2 pods
Ginger 1 inch optional
Tamarind gooseberry size
Salt
Hing optional
Curryleaves, jeera, for seasoning
Oil

Heat oil in a pan
Add urad dhal and red chillies
Fry for a miniute

Add garlic, ginger followed by onion
Fry until translucent
Add carrots fry in low flame for five minutes
Make it cool
Grind with tamarind and hing
Can add coconut too…
Season with mustard and curryleaves, jeera….
Serve with idli dosa or anything u like….

Carrot kheer….

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Carrots 7 to 8 big ones
Cashew 15 to 20
Badam 10 or more for garnishing
Cut it into small pieces
Ghee 2 spn
Cardamom powder 1/2 spn
Raisins few
Sugar to taste
Milk 500 ml

Pressure cook carrots and cashew together
Keep it cook
Grind it as a paste

Boil milk

Heat ghee in a pan
Add badam and raisins
Only raisins get fluffy add boiled milk
Add cardamom powder too
Add the carrot cashew paste
Mix well
Cook in medium flame until it gets thick consistency

Serve hot or cold as u like…😋😋😋

Veg Cutlet

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Potato 2
Carrot beans peas cauliflower
Any veggies of ur choice 1 cup
Ginger paste1 spn
Chopped corriander leaves few
Chilli powder 1 spn
Salt
Besan flour 3 spn
Bread gram 1 cup

Oil for shallow fry

Pressure cook all veggies
Mash well
Add salt, corriander leaves, ginger paste, chilli powder, salt, and bread gram mix well
Make it as dough
Leave some bread gram for coating

Now take small amount of dough make a shape u desire
Dip in besan ( mix besan with water)
Now coat with bread gram
Shallow fry until it turns golden brown on both sides..
Serve with chutney or ketchup 😋😋😋

If the dough is watery add poha( aval) powder…

Carrot poori with kerala Egg curry😋😋

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Carrot poori

Wheat flour or multigrain atta 3 cups
Salt 1/2 spn
Carrot 2 big
Oil as required

Take a blender put the diced carrots and blend well
If u don’t hav blender use mixi to blend
Add wheat flour salt
Knead well
Make it as poori dough
Apply oil to keep the moisture
Make poori

Serve hot 😋😋😋

Egg curry

Egg 4
Onion 3
Coconut 1/4 cup
Corriander powder 3 spn
Chilli powder 1 spn or u can use green chilli instead of chilli powder
Oil 1 spn
Turmeric 1/4 spn
Curry leaves
Mustard
Salt

Boil the egg
Mean while fry the coconut, corriander powder and chilli powder with one spn of oil
Keep it cool
Add some water and grind it

Heat oil in a pan
Add mustard and curry leaves
Add thinly sliced onions
Fry till golden brown
Add turmeric
Add the paste and add water as required
Use less water the gravy should be thick
Add salt
Slit the eggs add that too in the gravy
Cook in medium flame until oil separate from the gravy

This gravy suitable for poori chapthi idiyapam or any tiffin items
And its easy to prepare

Veggie kurma easy version

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Mixed veggies ( carrot, beans, cauliflower, potato, or veggies of own choice) 2 cups
Onion 2
Tomato 1
Ginger garlic paste 1 spn
Whole spices ( bay leaves 1,cinnamon 1 inch, cloves 3, cardamom 1, fennel seeds 1 spn)
Green chilies 2
Chilli powder 2 spn
Corriander powder 1 spn
Garam masala 1 spn
Cashew 10 to 12
Poppy seeds 2 spn
Turmeric 1/2 spn
Salt as required

Heat a pressure cooker
Add a spn of oil
Add the whole spices
When it spluttering add green chilies followed by ginger garlic paste
Add onion fry till golden brown
Add tomatoes fry until it mushy
Add turmeric and spice powders
Add all veggies
Fry for a while
Grind cashew and poppy seeds with some water
Add this paste into gravy
Check the salt
Add water depends the consistency of the gravy
Close the cooker and cook ..
One whistle is enough
Garnish with corriander leaves

Gd combo for roti, paratha and pulav dishes
😋😋😋

Carrot beans poriyal (fry)

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Carrot 1 cup finely chopped
Beans 1 cup finely chopped
Onion big 1 finely chopped
Green chilies 2 or 3
Curry leaves few
Mustard 1/4 spn
Jeera 1/4 spn
Urad dhal 1/2 spn
Channa dhal 2 spn
Turmeric 1/4 spn
Oil 2 spn
Grated coconut 1/4 cup

Heat a pan
Add oil heat it
Add mustard seeds, jeera and curry leaves
Let it cracks
Add urad dhal and channa dhal
Fry in medium flame
Add green chilies followed by onions
Fry well
Add carrot and beans with little salt
Add turmeric
Sprinkle water if required
Cover and cook well
Once 70% cooking done check the salt
Finally add grated coconut
Fry for a minute…
All done
Yummy carrot beans fry ready 😋😋😋