Tag Archives: Carrot

French Beans Carrot Fry

20 Nov

french_beans_carrot_fry
French Beans Carrot Fry.

Fresh french beans are finely chopped and cooked in oil along with chopped carrot and other spices. They are then finished with powdered spices like coriander powder. Serve french beans carrot fry over plain steamed rice or with roti.
Makes: around 2 1/2 Cups of French Beans Carrot Fry.

Ingredients:

French Beans (Chopped) 2 Cups
Carrot (Chopped) 1/2 Cup
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash french beans, remove little bit of both ends and finely chop them.
Peel, wash, remove little bit of both ends and chop carrot into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped french beans, chopped carrot and few pinches of salt.
Cook covered on low flame till beans change color and carrot is cooked.
Uncover and fry the beans till they are cooked well.
Stir in coriander powder, garam masala powder, red chili powder, turmeric powder and remove from heat.
Serve french beans carrot fry over plain steamed rice or with roti.
Notes: Make sure french beans are cooked well before spice powders.

Suggestions: If french beans are not cooked properly, put it back on heat. Add a splash of water if necessary and cook covered on low flame till done.
Variations: You can check other fresh beans recipes here.
Other Names: French Beans Carrot Fry

Julienne Carrot Fry

17 Sep

carrot_julienne_fry
Julienne Carrot Fry.

Julienne the fresh raw carrots that are peeled. They are then cooked in oil and whole spices and finished with sesame seeds. Serve julienne carrot fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Julienne Carrot Fry.

Ingredients:

Carrots 3
Green Chiles 1 – 2
White Sesame Seeds 1 Tbsp
Raw Peanuts 2 Tbsps
Red Chili Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, remove ends and wash the carrots.
Julienne the carrots using a knife or a julienne cutter.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add peanuts.
Fry till peanuts are golden in color.
Then add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and carrots.
Cook covered on low flame for around 5 minute or until carrots are cooked.
Stir in sesame seeds and salt.
Fry briefly, remove from heat, stir in red chili powder.
Serve julienne carrot fry with steamed rice and dollop of ghee.
Notes: Make sure carrots are cooked well.

Suggestions: Adjust spice with green chiles or red chili powder. If carrots are not cooked well, put it back on heat and cook covered till done.
Variations: Check other recipes with carrot here.
Other Names: Julienne Carrot Fry.

Spicy Carrot Chutney

3 May

carrot_pachadi
Spicy Carrot Pachadi.

Carrots are cooked in oil till soft and are ground into paste along with chana dal, green chiles and tamarind. Carrot chutney is finished with seasoned oil and can be served with steamed rice or with dosa etc…
Makes: around 1 Cup of Spicy Carrot Chutney.

Ingredients:

Carrot 2 – 3 Medium
Tamarind 1 inch Sized Ball
Green Chiles 2
Chana Dal 2 Tbsps
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 2 tsps

Method of preparation:

Peel, remove ends and wash the carrots.
Remove stems, wash and chop green chiles.
Break tamarind into small pieces.

Grate the carrots and keep aside.
Heat a tsp of oil in a pan, add chana dal.
Fry till chana dal turns light golden in color, and remove onto a bowl.
In remaining oil, add the green chiles.
Fry for few seconds, add carrots and salt.
Cook covered until carrots turn soft.

Grind chana dal into powder using a spice grinder.
Stir in the carrots along with green chiles and tamarind and grind again into smooth paste.
Remove the carrot chutney onto a bowl.

Heat tsp oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat and add to the carrot chutney.
Mix well and serve spicy carrot chutney with steamed rice or with idly, dosa etc..
Notes: Make sure carrots are not overcooked.

Suggestions: Adjust the amount of green chiles for spice and tamarind for sourness depending on the sweetness of the carrots.
Variations: Alternatively, pressure cook or steam the whole carrots and then grind them along with fried green chiles and tamarind.
Other Names: Carrot Pachadi, Gajar Chutney, Spicy Carrot Chutney.

Broccoli Slaw

3 Apr

broccoli_slaw
Broccoli Slaw.

Broccoli stem is thinly sliced along with carrot. It is then mixed with lemon juice and seasonings. Serve broccoli slaw as a salad or as a stuffing in burger.
Makes: around 2 Servings of Broccoli Slaw.

Ingredients:

Broccoli Stem 6 inch Thick Stem
Carrot 1 Small
Lemon Juice 1 Tbsp
Crushed Black Pepper a big Pinch
Cilantro few Sprigs
Salt to Taste
Olive Oil 1/2 tsp

Method of preparation:

Peel the outer layer of the broccoli stem and thinly slice the broccoli stem.
Julienne the broccoli slices and keep aside.
Peel, wash and thinly slice the carrot. Julienne the sliced carrot.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix all the ingredients and adjust any seasonings if required.
Leave the broccoli slaw aside for atleast 30 minutes.
Serve broccoli slaw as a salad.
Notes: Make sure chop the broccoli and carrot of same size.

Suggestions: Add a pinch of sugar if required.
Variations: Add your choice of vegetables (onions, peppers etc…) to the broccoli slaw.
Other Names: Broccoli Slaw.

Carrot Spinach Raita

22 Mar

carrot_spinach_raita
Carrot Spinach Raita.

Spinach is finely chopped and cooked in oil till soft. Carrot is finely grated and added to the raita along with spinach. Raita is finished with talimpu and serve carrot spinach raita with steamed rice or with roti.
Makes: around 4 Servings of Carrot Spinach Raita.

Ingredients:

Plain Yogurt 2 Cups
Spinach 2 Cups Packed
Carrot 1 Large
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Oil 2 tsps

Method of preparation:

Wash, remove ends, peel and finely grate the carrot.
Wash and finely chop the spinach.
Whisk yogurt and salt thoroughly in a mixing bowl.

Heat a tsp oil in a pan, add spinach and cook till it wilts.
Remove from heat and add to the yogurt bowl.

Heat a tsp of oil in the same pan, add all talimpu ingredients in order.
When mustard seed start spluttering, remove from heat and add to the above raita.
Mix well and serve carrot spinach raita with steamed rice or with roti.
Notes: Make sure spinach is cooked well.

Suggestions: Adjust spice with red chillies or use green chiles and fry them along with spinach.
Variations: Add a pinch of sugar to the raita if you wish.
Other Names: Carrot Spinach Raita.