Muttaikose Carrot Poriyal / Cabbage and Carrot sidedish for Rice

Ingredients:

• Cabbage / Muttaikose - sliced into thin pieces, 1 cup
• Carrot - chopped into small pieces, 1 cup
• Chopped Onion - 1, medium sized
• Curry leaves
• Channa dal / Kadala paruppu - 1 tbsp
• Haldi / Turmeric powder / Manjalthool
• Chili powder and Coriander powder (or) Homemade Sambar masala
• Salt to taste
• Grated fresh coconut 
• To Temper - Oil, Mustard and Cumin seeds

Instructions:

• Heat 1 tbsp oil in a kadai and add Channa dal, followed by Mustard and Cumin seeds in a minute
• Add chopped onion, curry leaves - saute for few minutes
• Add the chopped Cabbage and Carrot, stir fry for few minutes
• Add haldi, chili and coriander powder or sambar masala and salt - mix well, add 1 cup of water and cook covered till the veggies are done
• Let the water evaporate completely and add grated coconut just before turning off the burner
• Mix well and serve hot along with steamed white and sambar or any variety rice for that matter

Colorful Beetroot and Carrot Salad

Ingredients:

Beetroot – 1, chopped

Carrot – 1, chopped

Tomato – 1, chopped

Onion – 1, chopped

Chopped coriander leaves

For tempering / tadka – Oil, hing/asafetida powder, mustard seeds and haldi / turmeric powder

Few drops of fresh lemon juice

Instructions:

• ·         Mix the first 5 ingredients in a salad bowl
• ·         Heat tadka pan and add hing, mustard seeds and haldi
• ·         When the mustard crackles, add the tadka to the salad bowl, squeeze few drops of fresh lemon, mix well and serve

Carrot Fried Rice / Carrot Saadham

Ingredients:

Carrots – washed and grated

Onion – 1, finely chopped

Green Chilies – finely chopped

Curry leaves

Oil, mustard, cumin seeds and Channa dal / Kadalai paruppu (1tsp) for tempering

Ghee / neai / clarified butter

Pepper powder / Chilli powder

Turmeric powder

Salt

Coriander leaves for garnish

Instructions:

• Heat oil in a wok, add channa dal/kadalai paruppu, mustard and cumin seeds
• When mustard splitters add chopped onion, green chilies and curry leaves – saute
• Add grated carrots, turmeric powder, salt and pepper powder / chilli powder
• Mix well and saute for few minutes in medium flame till you feel the carrot is cooked enough
• Add 1 tbsp ghee / neai / clarified butter and chopped coriander leaves, mix well and serve steaming hot
• It can be paired with any gravy/curry/raita as side dish 

Carrot Halwa

Ingredients:

Carrots – ½ kg, grated

Milk – ¼ litre

Sugar – 2 to 3 cups

Ghee – 1 tbsp

Dry fruits like Kaju, badam, Kismis

Instructions:

• ·         Heat the milk in a saucepan and add grated Carrots into it
• ·         Also add the sugar and let it boil in slow flame till the carrot is well cooked and the milk is almost dried out (May take ½ hr or more)
• ·         In a Tadka pan, heat 1 tbsp Ghee and add dry fruits to it
• ·         Saute it for just a minute and add it to the carrot halwa, mix well and Serve
• ·         Can be served chilled or warm

Chili Paneer

Ingredients:

Paneer / Cottage cheese – 250 g, cubed

Onion – 1, Finely chopped

Ginger-garlic paste

Capsicum – Green, Red and Yellow coloured, cut into 1 inch pieces (I dint have red capsicum )

Carrot – 1, sliced into fine pieces

Turmeric powder

Salt

Oil, Mustard seeds for tempering

Chili powder / Pepper powder

Red Chili Sauce (optional)

Instructions:

• ·         Heat oil in a Frying pan, add mustard seeds
• ·         When it crackles add chopped onion and ginger-garlic paste – sauté
• ·         Meanwhile in another pan, add little oil and sauté the cubed paneer pieces till slightly brown on all sides – keep aside
• ·         When the raw smell of ginger-garlic paste subsides, add turmeric powder, chili powder and salt – mix well (red chili sauce as well if you have)
• ·         Add Chopped Capsisum and Carrot – stir fry for 5 mins or till the veggies are cooked enough
• ·         Add the fried Paneer to the stir fry – mix and fry in high flame for few mins and turn it off
• ·         Serve with Roti/Chapathi

Carrot n Capsicum Sabzi

Ingredients:

Carrots – 2 or 3, finely chopped

Capsicum – 1, chopped

Onion – 1, chopped

Tomatoes – 2, chopped

Ginger-garlic paste

Mustard and cumin seeds for tempering

Turmeric powder, Chili powder, Sabzi masala and Salt

Chopped Coriander leaves for garnish

Instructions:

• ·         Heat oil in a pan, add mustard and cumin seeds
• ·         Then add chopped onion and ginger-garlic paste- sauté
• ·         Add turmeric powder, chili powder and chopped tomatoes – sauté
• ·         When tomatoes are mash cooked, add chopped capsicum and carrot – let it cook
• ·         Add water if necessary and add sabzi masala as well – cook for another 5 to 10 mins
• ·         Garnish with coriander leaves and serve with Roti / Chapathi

Carrot Fried Rice

Ingredients:

Carrot – grated

Ginger-garlic-green chili paste

Fresh Green Peas

Steamed rice (cooked and cooled)

Mustard and Cumin seeds

Spices – Bay leaf, Cloves, Cinnamon, Aniseed etc.,

Pulao Masala / Biryani masala

Pepper powder, Salt, Turmeric powder

Instructions:

Ø  Heat oil in a frying pan, add bay leaf and the other spices, mustard and cumin seeds

Ø  When they crackle add Ginger-garlic-green chili paste – sauté

Ø  Add turmeric powder, pulao or biryani masala, pepper powder – mix well (can remove the spices before adding carrot and green peas so as to avoid it being caught in the mouth while eating)

Ø  Add fresh green peas and grated carrot, salt – sauté in high flame till they are nicely mixed and cooked enough

Ø  Now add steamed rice, mix and fry the ingredients for few mins

Ø  Adjust the taste and serve hot with raita or pack it for lunch. It’s a quick fix and also a healthy recipe for school kids as well as working people.

Ø  Children will like the colorful look of it as well

Pumpkin Soup

Ingredients:

1 cup of Cubed Red Pumpkin with Skin

½ cup cubed Carrot

1 Chopped Onion

1 tbsp Maida

1 tbsp Tomato Ketup

1 cup cold milk

Salt, Pepper powder and Sugar

Steps:

§  In a cooker heat 1 tsp oil, add chopped onion, when they are cooked add maida, mix well and add tomato ketup

§  Mixing it well add the chopped Pumpkin and Carrot – stir fry for a while and then add vegetable stock / water, cover the lid and cook for 2 whistles

§  Cool it down and then blend to a smooth paste with salt and sugar

§  Add it to the Soup bowl, with your required quantity of milk in it and pepper powder – Serve hot or chill, you will love it. 

Carrot Dosa

Ingredients:
Carrot - 1 grated
Cabbage - chopped into small pieces
Onion - chopped into small pieces
Idly powder
Salt
oil

Steps:

• Heat oil in a kadai saute the grated carrot, cabbage and onion
• Add salt to it and half cook  veggies. Keep it aside
• Now make dosa and add the carrot mixture on it along with idly powder
• Cook on both sides so that the veggies are cooked well and serve with sambar and chutney

Carrot Rice

The day i prepared this Carrot Rice i had nothing but 2 carrots and a tomato in the fridge and also i was in a hurry to catch a train.

• Cut carrots into small pieces as in the picture.
• Also chop a small sized onion and tomato - keep them aside
• Wash and Soak the rice till its time for it to be used.
• Heat the cooker, add oil, mustard and cumin seeds, chopped onion, ginger garlic paste - mix and fry for few mins
• Add the chopped tomatoes and carrots - fry for a while
• Add the turmeric powder, red chilli powder, biryani / pulao masala, salt - mix and let it cook till it leaves oil
• Add 2 tbsp curd to it and then add the soaked and drained rice to it. Mix well and cook for a while before adding water, to allow rice to blend well with the masalas.
• Now add water, cover lid and pressure cook it 

Add chopped coriander leaves and mix before serving.

This rice will have the tangy taste of the curd and tomato so i personally feel raita or kadi wouldnt go that well.

So i would go for masala papad or omlete or scrambled egg or anything thats not tangy.

Carrot Raita

I prepared this Raita as a side dish for Biryani.....

Grated Carrot - 1
Chopped Tomato - 1/2
Chopped Coriander leaves
Cumin powder
Salt
Sugar - a pinch
Chopped Green chilies (If you love it spicy)
Yogurt / Curd

Mix all the ingredients to the Yogurt and Serve..........

Carrot-mixed vegetable Sabji

      Today as I was looking in the fridge, thinking what to prepare for dinner I came up with this idea of mixed vegetable. Its mainly because I had leftover single vegetables like 1 carrot, 1 brinjal, few tendli, few Palak leaves, etc., In order to make use of these left over vegetables and also to experiment something new I prepared this sabji.

Ingredients:

Carrot - 1 grated

Palak leaves - chopped into small pieces

Brinjal - 1 chopped into small pieces

Potato - 1 grated

Tendli - 3-4 sliced into round pieces

Onion - 1 chopped

Tomatoes - 4 chopped into small pieces

Mattar / green peas

Ginger-garlic paste

Masala: Turmeric powder, chili powder, Coriander powder, Kala ghoda masala, Salt and Pinch of Garam Masala.

Steps:

• Heat oil in a Kadai and add Mustard and Cumin seeds
• When splitters add onion and ginger-garlic paste - mix well
• Add all masalas except garam masala and mix by adding chopped tomatoes
• Let it cook for few minutes in medium flame
• Add all chopped vegetables, saute well and cover the kadai with a plate.
• Add half glass of water on the plate and let it cook in low flame for 5-10 minutes
• After 5-10 minutes mix the sabji and add the hot water from the plate in the sabji.
• Mix again, add pinch of garam masala and let it cook for 5 minutes in medium flame.
• Turn off the flame when its cooked.
• Add chopped coriander leaves and serve hot.

Tastes awesome with  roti or chapatis..........