Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts

March 11, 2015

Gajar dose recipe - South Indian style carrot dosa

gajar-dose with coconut chutney
Gajar or carrot dosa recipe - What will you do if you have one or two carrots in the fridge lying idle? Use it to make dosa. It is very simple. Just soak the rice, husked split black grams and fenugreek seeds as usual. Grate carrots and add in it while grinding. Your pink colour gajar dose batter will be ready for the use. This batter doesn't need any fermentation. You can store it in the refrigerator for  two or three days. Make crispy dosa and serve hot with coconut chutney. 

Gajar Dose - Carrot Dosa

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Recipe type : Breakfast-dosa
Cuisine : South Indian
Yield : 14 dosa
Author : Vidya Chandrahas

Ingredients
  • 1 cup rice
  • 1/2 cup split black grams / urad dal
  • 1/4 tsp fenugreek seeds / methi
  • 1 heaped cup  grated carrots  or 2 carrots
  • Salt as required
  • Oil as required

Method

1.  Mix the rice, husked split black grams and fenugreek seeds together. Wash them thoroughly and soak with sufficient water for  6 - 7 hours. Drain the water and set aside.
soaked and drained rice, urad dal and  methi

2.  Grate 2 large carrots and mix with the drained rice, urad dal and methi seeds.
gajar added to the rice urad dal

3.  Put half of the rice-urad dal-methi-carot mixture in a mixer jar. Grind it to a smooth paste using required water. Grind it in two batches.
gajar, rice, urad dal in a mixer jar

4. Pour the batter in a vessel. Add salt and required amount of water to make a medium thick pouring consistency batter.
dose batter

5.  Heat a gridle and apply oil on it. Pour a ladleful of batter and spread it thin and round. Cook till the base  become light brown colour and crisp. Flip it and cook from another side for a minute.
gajar dose on griddle

6.  When done, serve gajar dose hot with coconut chutney.
gajar dose ready to serve
gajar dose in a serving plate

January 5, 2015

Gajar moong dal stir fry recipe - Mugachi dal gajar bhaji - How to make carrot split green gram stir fry

Gajar moong dal stir fry recipe - A healthy and delicious side dish for a quick meal. Soft cooked split green grams with slightly crunchy carrot which is garnished with fresh coconut and  coriander leaves, is a nice accompaniment for rotis and rice with curry. Very simple, healthy and easy stir fry that can be prepared within few minutes. It tastes like usali as it contains ample amount of husked split green grams.

Gajar Moong Dal Stir Fry

Preparation time 10 minutes
Soaking time 2 hours
Cooking time 15 minutes
Serves 2

Ingredients
  • 1 cup husked split green gram / moong dal
  • 1 large carrot / gajar, peeled, grated
  • 1/4 cup grated fresh coconut
  • 1/4 cup chopped cilantro / fresh corianders
  • Salt to taste

For the tempering
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumins / jeera
  • A generous pinch of asafoetida / hing
  • 1 sprig curry leaves
  • 2 green chillies, chopped
  • 10 - 12 broken red chillies
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder

Method

1.  Wash and soak the split green grams for 2 hours. Drain the water and keep aside.  Wash and peel the carrot, grate and keep aside.
 

2.  Heat oil in a non-stick pan and add the mustard seeds. When the seeds start spluttering, add the cumins and asafoetida. Immediately, add the green chillies and saute for a while, add the red chillies and saute for few seconds, add the curry leaves and saute for few seconds, add the chilli powder and turmeric powder.

3.  Stir to combine, add the moong dal and and stir to combine.

4.  Add the grated carrot and mix well. Cook covered till the split green grams turn soft. Remove the lid and stir in between to prevent it from burning. Sprinkle water if  it is too dry.

5.  Add the grated coconut and saute for few seconds.

6.  When it is done, remove from the heat, add chopped fresh corianders. Serve hot.


October 7, 2014

Mix vegetable korma ( kurma ) - How to make vegetable korma

veg kurma in a plate
Vegetable korma recipe - Vegetable korma is a delicious side dish for parathas, theplas, other Indian flat breads, ghee rice and jeera rice, prepared in North India. Being a tempting dish, this is an ideal side dish to prepare for small parties or weekend treat. The procedure I have posted here is very easy to make with easily available ingredients in kitchen.

This korma is prepared using variety of vegetables. So, it is healthy too.I have used onions, tomatoes, cauliflower, baby corn, carrots, potatoes and beans. Along with these vegetables you can also add other soft vegetables like broccoli, green peas, ivy gourd and zucchini. Do try this delectable vegetable korma as side dish for your favorite Indian rotis or pulaos and I am sure you will enjoy it.

Preparation time - 20 minutes
Cooking time 20 minutes
Serves 4

Ingredients

  • 2 carrots
  • 1 large potato
  • 1 cup chopped beans
  • 1 cup cauliflower florets
  • 10 baby corns
  • 1 ½ tbsp oil
  • 2 tsp chilli powder
  • Chopped cilantro
  • Salt to taste

To grind
  • 2 large onions, grated
  • 2 medium tomatoes, grated
  • 2½ tbsp dry coconut
  • 1 tbsp poppy seeds / khus khus
  • 10 - 12 cashew nuts
  • 1/6 tsp methi seeds
  • 4 lavang / cloves
  • 1/6" piece cinnamon
  • 1 green cardamom
  • 3 - 4 tsp chilli powder
  • 1/2 tsp turmeric powder / haldi
  • 1/2 tsp garam masala

Preparation
Soak the poppy seeds for 15 minutes and keep it aside.Fry the lavang, dalchini and methi seeds in little oil and set aside.

Method

1.  Wash and chop the beans and baby corns. Separate the  cauliflower florets and wash them. Wash and peel the potato and carrots. Cut them into cubes.
chopped vegetables for  veg kurma

2.  Transfer the chopped vegetables to a pan and add enough water. Bring it to boil and cook till all the vegetables become soft. Once done, remove from the heat and keep it aside.
boiled veggies for kurma

3.  Heat the oil in a pan and add the grated onions. Saute till the onions are translucent.
fried onions to make veg kurma

4.  Add the grated tomatoes to the onions and saute for 2 - 3 minutes. Cook covered on low flametill the tomatoes and onion become soft.
tomatoes added to make kurma

5.  Add the chilli powder, garam masala and turmeric powder to the onion tomato mixture and saute on low flame for a minute. Remove the pan from the heat and allow the mixture to cool.
masala added to onion tomato mixture

6.  Once it becomes cool, add the fried lavang, dalchini and methi seeds. Add the cardamom, soaked poppy seeds and cashew nuts. Grind this mixture to a smooth paste using very little water.
masala paste to make kurma

7.  Transfer this masala paste to a pan. Add the vegetable stock and make a thick pouring consistency gravy.
masala transfered in a kadai

8.  Add the boiled vegetables and salt. Keep this pan on medium flame and bring it to boil.
boiled vegetables added

9.  Simmer till you get the desired consistency and remove from the heat. Add the chopped coriander leaves and mix well.
chopped cilantro added

10.  Serve hot with parathas, theplas, naan, roti, bread, chapati, phulka, steamed rice, jeera rice, ghee rice and pulavs.
cilantro mixed

vegetable kurma ready to serve



July 11, 2014

Mix vegetable biryani recipe - Veg biryani in pressure cooker

Mix vegetable biryani recipe - I am a  great fan of all kinds of  biryani, pulao and spicy rice. In fact, I can't live without rice. Today, I am going to share a classic Vegetable Biryani recipe which you can prepare and serve for a small party or your weekend meal. This vegetable biryani has been tried and tested many a times and ingredients are adjusted to suit our taste buds.

Traditionally, biryani is made in a heavy bottomed vessel, arranging the vegetables, rice, ghee, oil and other ingredients in layers. The lid of the vessel is sealed with wheat flour dough and then cooked on a low flame. But this method is really time consuming  and not practical during morning rush. Cooking biryani in pressure cooker is not only easy but quick too.

Looking at the long list of ingredients, it looks bit tedious. But in fact, it is damn easy once you exactly know how to proceed with proper steps. So, I have posted this recipe with step by step pictures. Once the biryani is done, the fragrance of it makes you hungry and you will be eager to eat it. This vegetable biryani tastes great when serve hot and accompanied by crispy papads, tempting pickles and chilled  raitas. 

Preparation time 20 minutes
Cooking time 45 minutes
 Yield - serves  6

Ingredients
  • 2 ½ cups basmati rice
  • 1 tbsp garam masala
  • 1 heaped tsp chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp cumin powder
  • Salt to taste

Vegetables Needed
  • 2 large onions, chopped
  • 1 tbsp ginger garlic paste
  • 4 medium sized carrots
  • 250 grams ivy gourds / tindora
  • 250 grams fresh beans
  • 2 cups parboiled dry green peas
  • 1 cup chopped coriander leaves
  • 1/4 cup fresh coconut

For the Tempering
  • 4 tbsp oil
  • 2 tbsp ghee
  • 7-8 clove / lavang
  • 1/2 " cinnamon / dalchini
  • 8-10 black pepper
  • 6 green cardamoms, slightly crushed
  • 2 allspice leaves or bay leaves

Preparation
  1. Wash the basmati rice, drain and keep it aside for 20-25 minutes. 
  2. Blend the grated fresh coconut into smooth paste adding some water and set aside.
  3. Wash the carrots, peel and cut them into cubes
  4. Wash the beans, cut the end parts and chop them into length wise.
  5. Soak the dry green peas overnight, parboil them  and set aside. 
  6. Peel the onions and chop them into small pieces.
  7. Wash the ivy gourds, cut the end parts and slit them into half in the middle.
Method

1.  Heat 1 tbsp of oil in a pressure cooker, reserve the remaining oil and add the cloves, cinnamon, crushed cardamoms and pepper. Add the allspice leaves and saute till they release fragrance.  

2.  Add the onion and ginger garlic paste. Add the remaining oil and fry till the onions turn brown and aromatic. Then add the carrot and ivy gourds, mix well and saute for a while. 

3.  Add the chopped beans and parboiled dry green peas.  Saute for a minute. 

4.  Add the rice and ghee,  stir to combine. Add the chilly powder, turmeric powder, garam masala, coriander powder, cumin powder, saute for  2-3 minutes on high flame. Add the coconut paste. Add 5½ cups of hot water and salt. 

5.  Add the chopped cilantro and mix well. Cover the pressure cooker with lid and take 2 or 3 whistles. When the pressure releases, serve the vegetable biryani hot with crispy papads, pickles, and chilled raitas. 

Note
  1. I have used parboiled dry green peas in this dish. You can use fresh green peas in the place of dry green peas. 
  2. Adding ghee and oil together gives a unique flavor to the biryani. So, I have used both oil and ghee in this dish. You can add more ghee or oil if you like it.
  3. While cooking biryani in pressure cooker, cooking of biryani is identical to that of cooking rice. Therefore to avoid rice becoming too soft, take cooker whistles as of you are cooking normal rice.

June 30, 2014

White sauce for bread sandwiches and pasta dishes - How to make white sauce

White -sauce in a bowl
White sauce for bread sandwiches and pasta dishes recipe - Today I am going to share a basic recipe of White Sauce which has multiple use in making bread sandwiches and various pasta delights. The use of this white sauce, transforms the above mentioned simple dishes into a fancy delectable dish which would attract both kids and adults. Above all, this sauce can be stored in the refrigerator for about a week.

Preparation time 10 minutes
Cooking time 25 minutes
Makes 10 bread sandwiches

Ingredients
  • 2 heaped tbsps maida / all purpose flour
  • 3 cups milk
  • 1/2 cup water
  • 1/2 cup grated carrot
  • 1/2 cup sweet corn
  • 1 tbsp oil
  • A generous pinch of sugar
  • Salt to taste

Method
  1. Heat the oil in a pan and fry the maida nicely for 10 minutes.  Add the milk and water and mix stirring continuously to prevent the maida turns into lump.
  2. Bring it to boil, then add the grated carrot, sweet corn and sugar. Boil it on low flame till the corn cooks well. Then simmer the sauce till it becomes thick.
  3. Once it becomes thick, add the salt and mix well. Remove and store it in the fridge. This sauce can be stored in the refrigerator for about a week.
  4. This white sauce is useful in making bread sandwiches and various pasta dishes.

white sauce ready to use

Note
  1. You can use thinly chopped beans with this recipe.
  2. Do not add salt while boiling or when the sauce is in thin consistency.
  3. Once the sauce becomes thick,  add salt, mix well and remove from the flame

May 28, 2014

Capsicum carrot raita recipe - How to make carrot capsicum raita

vegetable based raita
Capsicum carrot raita recipe - This is a vegetable based raita made with capsicum and carrot. Whenever  I make pulao,  spicy curry or paratha, I make it a point to prepare raita to balance the spiciness in the food.  We enjoyed this  raita with soya beans pulao and paneer gobi paratha. 
Consuming vegetables in the form of salad and raita provides essential nutrients, and fibers to our system.

Preparation - 10 mins
Cooking time - 5 mins
Yield - serves 4

Ingredients
  • 2 capsicums, chopped
  • 2 carrots, grated
  • 1 cup thick yogurt
  • Handful of chopped coriander leaves
  • 1 tsp sugar
  • 1 tsp oil
  • Salt to taste

Method
  1. Heat 1 tsp oil in a pan and add capsicums. Cook covered for 3 - 4  minutes and set aside. 
  2. In a large bowl, mix  the yogurt, sugar and salt together. Mix well until the sugar is dissolved. 
  3. Add the carrots, cooked capsicums and chopped coriander leaves. Keep the bowl in the fridge for 30 minutes. 
  4. Serve chilled  with spicy rice, parathas, or rice and  spicy curries.
Capsicum carrot raitain a serving bowl

May 27, 2014

Soya beans pulao recipe - How to make soya beans pulao in pressure cooker

Soya beans rice
Soya beans pulao in pressure cooker recipe - I prefer to make pulao or biryani over rice and curry for a variety of reasons. Pulao being one pot meal carries the whole meal with so ease.

This pulao contains soya beans, and we all know that soya beans are rich sources of proteins. All of we need proteins in different quantity on daily basis depending upon the need. Hence this classic pulao is an ideal healthy dish to get complete proteins through your diet.

Soya beans itself is not so tasty, but it is very nutritious. For taste it relies on spices and fragrant riceThe combination of protein rich soya beans, spices and basmati rice  make this pulao an aromatic and  very comfort one pot meal.  This Pulao is usually served with raita, papad and  pickles.

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - serves 3-4

Ingredients
  • 1 cup basmati rice
  • 1 cup soaked soya beans
  • 1 large onion, thinly sliced
  • 15 ivy gourd / tonde kayi, sliced
  • 2 carrots, diced
  • 3 green cardamoms
  • 15-20 curry leaves
  • 2 cloves, lavang
  • 1/6" cinnamon / dalchini
  • 3/4 tsp garlic paste
  • 3/4 tsp ginger paste
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin seeds powder
  • 1/2 tbsp oil or ghee
  • Fistful of chopped fresh corianders
  • Salt to taste

Preparation
  1. Wash and soak the rice for 20 minutes. Drain the water and set aside.
  2. Wash and soak the soya beans for about 6-7 hours. Drain the soya beans and add 3 cups of water, cook it 50% and  set aside. 
  3. Soya beans take longer time to cook. So, use half cooked soya beans to make this pulao.

Method

1.  Wash and soak the soya beans for 4 - 5 hours. Drain the water. Add 3 cups of  fresh water and boil till the soya beans cook to half. Remove from the flame, drain the excess water and set aside.
boiled soya beans

2.  Wash and slit the tindora length wise. Wash, peel and cut the carrots into small pieces.
chopped veggies to make Soya beans pulao
3.  Heat 1/2 tbsp of ghee  in a pressure cooker, add the lavang, cinnamon and cardamoms. Fry for few seconds.

4.  Add  the curry leaves and onion. Fry until the onion is translucent.  Then add the ginger and garlic paste, fry till the raw smell disappears.

5.  Then add the chilly powder, turmeric powder, jeera powder, coriander powder and stir to combine. Then add chopped vegetables, garam masala,  stir to combine
other ingredients added
6.  Add washed, soaked and drained rice.

7.  Add half cooked soya beans along with a cup of boiled water. Add 2 more cups of water and salt. Mix well.
water added
8.  Add chopped coriander leaves, fix the lid and take 3 - 4 whistles. When the pressure releases, remove the lid.
cilantro added
9.  Serve the soya beans pulao hot hot with raita, papad and pickle.
pressure cooked to make Soya beans pulao

April 20, 2014

Carrot tomato soup recipe - How to make gajar tomato soup

Carrot tomato soup in serving bowl
Carrot tomato soup recipe - I strongly feel that I am addicted to this deep red coloured soup. Carrot tomato soup is one of my  favorite vegetable soups. So many varieties of soup can be made with vegetable such as cabbage, mushroom, sweet corn, spinach, broccoli etc. This is the soup I made when I strongly desired to have hot soup. Though the tomato is tangy, the taste is balanced by the sweetness of carrot. Hence, this soup is the mixture of tangy and sweet taste. I like it most because while sipping it hot, it gives comfort to throat and immense satisfaction to the brain.

Prep  time : 10 mins
Cook time : 20 mins
Yield : serves 3-4

Ingredients

  • 1 tsp pepper powder
  • 2 tbsp corn flour
  • Salt to taste


Grind to paste

  • ½ cup chopped coriander leaves
  • ½ cup water


Grind to paste veggies

  • 2 cups grated carrot, boiled
  • 2 large tomatoes, chopped, boiled
  • 1/6" ginger
  • 1 small onion, chopped,
  • 1 tsp cumin seeds / jeera


Method

1.  Heat 1 ½ glasses of water in a deep vessel. Put all the ingredients mentioned under grind to paste veggies and cook until  veggies are cooked to soft. Add some cold water and cool it.
boiled veggies to make carrot tomato soup

2.  Grind it to a smooth paste. Then strain with a strainer.
strained veggie paste

3.  Place the strained veggie mixture on a high flame and bring it to boil to make the soup.
veggie mixture to make carrot tomato soup

4.  Take 2 tbsp of corn flour in a bowl.
corn flour
5.  Grind the chopped coriander leaves to a smooth paste with  ½ cup of cold water. Add the corn flour to the coriander paste, add the pepper powder, mix until combined and set aside.
coriadner corn flour paste
6.  While boiling add the above prepared corn - coriander leaves paste and bring it to boil. Add the salt and simmer on low flame for 2 minutes. 
boiling soup
7.  Serve the carrot tomato soup  hot.
carrot tomato soup in serving bowl

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