Beans Carrot Fry

Ingredients

1.Parboiled beans - 3cups

2.Carrots - 1cup(peel and chop into small pieces)

3.Turmeric Powder - 1/4tsp

4.Salt- to taste

5.Red chilli powder -1tsp

6.Coriander powder - 1/4tsp

7.Sambar Powder - 1/2tsp

8.Dry Coconut- 1tbsp(grated)

For Seasoning

1.Oil - 3tbsp

2,Mustard seeds - 1/4tsp

3.Jeera - 1/4tsp

4.Channa dhal - 1/2tsp

5.Dry red chilli - 1

6.Curry leaves - 5

Method

1.Heat oil in a pan.Add mustard seeds,once it starts spluttering add channa dhal,jeers,red chilli,and curry leaves.

2.Add par boiled beans,carrot,turmric powder,salt and fry for 3-4mts.

3.Add coriander powder,sambar powder,chilli powder and fry for 3-4mts.

4.Finally sprinkle dry coconut(grated) and fry for a minute and turn off the flame.

5.Serve with rice as a side dish.

Chicken fried rice

Ingredients

1.Boneless chicken pieces - 1cup(cut into length wise)

2.Pepper powder - 2tbsp

3.Ginger garlic paste - 2tbsp

4.Salt -  to taste

5.Soya sauce - 3tbsp

6.Green beans - 1/4 cup

7.Carrots (julienne) - 1/4 cup

8.Cabbage (julienne) - 1/4 cup

9.Cooked rice - 3cups

10.Oil - 2tbsp

Method

1.Boil the chicken with salt,1tsp ginger garlic paste,pepper powder till it becomes soft.
2.Cut the vegetables and keep this aside.
3.Heat oil in a pan.Add ginger garlic paste and fry till it reduces raw smell.
4.Saute vegetables and fry for 2mts.Vegetables should retain its crunchiness and texture.
5.Add boiled chicken and saute for 1mt.Add soy sauce,salt,pepper powder and saute well.
6.Finally add cooked rice and mix till the soy sauce coats well to the vegetables.

Mixed Vegetable Korma

Ingredients

1.Cauliflower - 2 cups

2.Carrot - 1 cup

3.Beans - 1cup

4.Potato - 1 1/2 cup

5.Sour curd - 1/2 cup

6.Salt - to taste

7.Turmeric powder - 1/2 tsp

8. Cashewnuts - 1/8 cup

9.Onion - 1(big size)

10.Oil - 4tbsp

11.Tomato - 1

12.Jeera powder - 1/4 tsp

13.Coriander powder - 1tsp

14.Red chilli powder - 1tsp

15.Garam masala - 1/2 tsp

16.Ginger garlic paste - 1 1/2 tsp

17.Green Peas  - 1/4 cup

Method 1.Heat 2tbsp oil in a vessel.Fry cashew nuts till it reaches nice color.Add onion and fry for 2mts.Add ginger garlic paste and cook till it reaches brown color.Keep stirring to avoid any burning.Turn off the flame and make into fine paste with cashew nuts with out adding any water.

2.Heat  2tbsp oil and add blended paste and fry for 1mt in medium flame.Add chopped tomatoes and cook till the tomatoes become soft.

3.Chop all the vegetables length wise and boil in microwave for 5mts by adding 2cups water.

4.Add boiled vegetables to the paste and mix well.Add turmeric powder,coriander powder,jeera powder,red chilli powder,curd and salt.Cook in high flame for 3mts.

5.Add 1 1/4 cup water to the vegetables and cook in medium flame for 13mts.Add  peas and cook in medium low flame for 10 mts untill you get desired consistency.

6.Serve warm with chapati or paratha.

Carrot kheer

Ingredients

1.Carrot - 1cup + 1/8 cup(grated)

2.Milk - 3 1/2 cups

3.Cardamom Powder - 1/2 tsp

4.Cashewnuts or sliced almonds -1tbsp

5.Ghee - 3tsp
6.Sugar - 1/2 cup

Method

1.Reduce milk to 2cups by boiling milk in medium flame.Keep stirring in between to avoid any burning.

2.Heat ghee and fry nuts till it changes it nice color.Remove this and keep it aside.

3.In the remaining ghee add grated carrot and fry in medium flame for 5mts till the rawness from the carrots disappear.

4.Add the grated carrot to reduced milk and cook for 10-12 mts in medium  flame.

5.Add sugar,nuts,elachi powder and cook for 5-7mts.Turn off the flame.

6.Serve warm or chilled.

Carrot coriander masala vada

Ingredients

1.Chana dal - 2 cups

2.Onion - 1 1/2 cup (chopped)

3.Ginger - 3tbsp(finely chopped)

4.Green chilli - 4(chopepd)

5.salt - to taste

6.Coriander leaves - 1cup(chopped)

7.Fresh carrot - 1 1/2 cup(grated)

8.Oil - for deep frying

Method

1.Soak chana dal in water for 1hour.Grind into coarse paste by adding 1/8 cup water if needed.

2.Mix all the above ingredients except oil.

3.Heat oil in a deep frying pan.Make lemon size ball and flatten into round shape.Drop vada into oil and fry in medium high flame till it chnages nice color by turning in between.

4.Serve with chutney or with chilli sauce.

Carrot cilantro chutney

Ingredients

1. Carrot - 1 1/2 cup(peel,wash and grate)

2.Salt -  to taste

3.Tamarind paste - 1tsp

4.Red chilli - 3

5.Chana dal - 2tsp

6.Urad dal - 2tsp

7.Coriander leaves - 11/2 cup(loosely packed,Chopped)

8.Cumin seeds - 1tsp

9.Coriander seeds - 1tsp

10.Garlic - 3

For seasoning

1.Oil - 1tsp

2.Mustard seeds - 1/4 tsp

3.Cumin seeds - 1/4tsp

4.Curry leaves - 4

5.Hing - 2pinches

6.Dry red chilli  - 1

Method

1.Dry roast urad dhal,chana dal,red chillies,cumin seeds,coriander seeds in medium flame till it changes nice color.Keep this aside.

2.Add oil in a pan.Add fresh coriander leaves and fry for 3 minutes.Transfer this in a bowl.

3.Add grated carrot and fry till rawness disappears for 6 minutes in medium flame.Turn over in between to avoid any burning.

4.Blend the roasted red chilli,chana dal,urad dhal,coriander seeds,cumin seeds and make into powder.To this add grated carrot,coriander leaves and blend with out adding any water.Add salt,tamarind paste,garlic to the carrot cilantro mixture and make into a coarse chutney.

5.Heat oil in a pan.Add 1 tsp oil.Add mustard seeds once it starts spluttering add jeera,urad dhal,red chilli,curry leaves and hing.Add seasoning to the chutney and mix well.

5.Serve with rice.

Carrot methi pachadi

Ingredients

1.Carrot - 2 big(grated)

2.Methi leaves - 1 cup

3.Red chilli -3

4.Green chilli - 3

5.salt - to taste

6.Oil - 2tbsp

7.Urad  dhal - 1tsp

8.Cumin seeds - 1/2 tsp

9.Coriander seeds - 1tsp 

10.tamarind paste - 1tsp

11.Garlic - 3

For seasoning

1.Oil - 1 tsp

2.Urad dhal - 1/4tsp

3.Curry leaves - 5

4.Hing - pinch

5.Dried red chilli - 1

Method

1.Dry roast urad dhal,red chillies,cumin seeds,coriander seeds in medium flame till it changes color.Keep this aside.

2.Add oil in a pan.Add fresh methi leaves and fry for 3 minutes.Transfer this in a bowl.

3.Add grated carrot and fry till rawness disappears for 7 minutes in medium flame.Keep stirring in between to avoid any burning.

4.Blend the roasted red chilli,urad dhal,coriander seeds,cumin seeds and make into powder.Add grated carrot,methi leaves and blend with out adding any water.Add salt,tamarind paste,garlic to the carrot methi mixture and make into a coarse chutney.

5.Heat oil in a pan.Add 1 tsp oil.Add mustard seeds once it starts spluttering add jeera,urad dhal,red chilli,curry leaves and hing.Add seasoning to the chutney and mix well.

5.Serve with rice.

Carrot Milk

Ingredients
1.Carrot (big) - 2
2.Milk 2% - 4cups
3.Almond slices - 3tbsp
4.Cardamom - 4(Make into fine powder)
5.Sugar - 1/2cup
6.Pista - for garnishing
7.Mawa/khoya/palakova - 3tbsp

Method
1.Peel and pressure cook the carrots by adding 1/2 cup water.Blend the carrots into smooth puree.
2.Boil the milk in medium flame for 15mts.
3.Add the carrot puree,sugar,mawa and cardamom powder to the milk. Mix well.Boil the milk for 5-6 mts.
4.Add 3tbsp almond slices to the milk and turn off the flame.Let it cool.
5.Once it is cool down ,blend the milk and carrot mixture. Transfer it into the glasses.Garnish with pistachios.Serve warm or chilled.

Notes :You can substitute mawa with 2tbsp condensed milk.