Carrot Sago Kheer

Ingredients:

1 cup Finely grated Carrot

1/4 cup White Sago Pearl

3/4 cup Fine Sugar

11/2 cups Boiled Fresh milk

2 tbsp Condensed milk

2 tsp Cardamon powder

1/2 cup Water

4 tbsp Ghee

6-7 Cashew nuts (broken into small pcs)

2 tbsp Golden Raisins

Method:

• Clean and soak the sago pearls for 30 mins. Drain the water and keep aside.
• Now heat a thick bottom pan over medium low heat, add ghee and fry cashew nuts till golden. Drain and keep aside.
• Add the raisins and fry till they plump up well. Drain from ghee.
• To the same pan, add the grated carrot and fry on low flame for 5-7 mins.
• Then add the drained sago and water and bring to boil and cook till sago turns transparent.
• Now add the fresh milk and sugar and cook till it turns thick consistency.
• Then add the condensed milk and cardamon powder. Cook for another 2-3 mins and switch off the stove.
• Finally add the ghee roasted cashew nuts and raisins and stir to mix everything well.
• Serve the carrot sago kheer warm or chilled.

Radish Carrot Poriyal

Ingredients:

1 Radish

3 Carrots

1 Onion (Sliced)

1 Tomato (Chopped)

4 Green chillies (Slit)

3 strands of Curry leaves

1 Green Cardamom

2 cloves

1 cinnamon stick

1 Star anise

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

For Grinding masala:

3 shallots

1/4 tomato

1/2 tsp Cumin seeds

1/4 tsp Fennel seeds

1/4 tsp Turmeric Powder

1/4 cup freshly grated coconut

Method:

• Wash and peel the skin off the radish and carrots and cut it into small bite size pieces. Keep aside.
• Grind the ingredients given under masala with a few tbsp of water into a fine paste.
• Heat oil in a wok, splutter the mustard and urad dhal then add the whole garam masala. Fry for a few mins.
• Then add the onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, a pinch of turmeric powder and salt. Cover and cook till carrot is half cooked.
• Now add the radish and tomato.Stir, cover and cook till it is almost done .
• Then add the grinded masala and stir fry for few more mins to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and Kulambu or Rasam.

Carrot Cake

Ingredients:

For the Cake:

2 cups self raising flour (sifted)

21/2 cups Carrots (Finely shredded)

11/2 cups Brown sugar

1 cup Cooking oil
3 eggs (@ room temp)

1 tsp Bicarbonate Soda

11/2 tsp Cinnamon powder

1/2 tsp Nutmeg powder

1/2 cup Chopped Walnuts

A pinch of salt

For the Frosting:

200 gms Cream Cheese (@ room temp)

50 gms Unsalted butter (@ room temp)

250 gms Icing sugar

A splash of vanilla Essence

Method:

• Preheat oven to 180 degree C.
• Grease and flour the baking tin.
• In a large bowl, combine the flour, brown sugar, bicarbonate soda, cinnamon, nutmeg powder and salt. Mix well .
• Now add eggs one at a time and blend well.
• Then add the oil and mix well till all is blended.
• Now stir in the carrots and walnuts. Do not over work the flour.
• Pour the mixture into the well greased prepared baking tray/tin.
• Bake it in the preheated oven for 45-50 minutes or until a skewer inserted in the middle of the cake comes out clean.
• Turn onto a wire rack and allow the cake to cool completely before frosting.
• Now for the icing, cream the butter and cream cheese together till it turns smooth. Then add in the icing sugar and vanilla essence and beat for few more minutes till all is blended and turns thick.
• Frost the cake and decorate it with any roasted nuts or carrot strips.

Carrot Potato Stir Fry

Ingredients:

1 Carrot

2 Potatoes

1 Onion (Chopped)

3 cloves of Garlic (Sliced)

1/2 Tomato (Quartered)

4 Green chillies (Slit)

3 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

Method:

• Wash and peel the skin off the carrot and potatoes and cut it into small even bite size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the onion, garlic, green chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, potato, tomato, turmeric powder and salt. Stir fry, cover and cook till the vegetables are done. The carrot and potato should retain their shape and must not become mushy. 
• Serve it hot with rice and Kulambu.

Carrot Raita

Ingredients:

11/2 cups Finely grated Carrot

1/4 cup thick yogurt

1 green chilli (Finely chopped)

1/4 tsp freshly grounded black pepper

1/4 tsp freshly roasted grounded cumin

Few stalks of Coriander leaves

salt to taste

Method:

• Beat the curd with a fork to smoothen and set aside.
• In a bowl, combine the grated carrots, green chilli, grounded black pepper, cumin and salt. Rub everything together with fingers.
• Add the beaten yogurt to the bowl and mix well.
• Garnish with chopped coriander leaves.
• Refrigerate atleast for 1 hour before serving to allow the raita to set.

Carrot Poriyal

Ingredients:

2 Carrots

1 Onion (Chopped)

1 Tomato (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

For Grinding masala:

1/2 Onion

1/2 tomato

1/4 tsp Cumin seeds

1/8 tsp Fennel seeds

1/8 tsp Fenugreek seeds

1/4 tsp Turmeric Powder

3 tbsp freshly grated coconut

Method:

• Scrape the skin off the carrots and cut it into small bite size pieces. Keep aside.
• Grind the ingredients given under masala with a few tbsp of water into a fine paste.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, tomato and salt. Stir fry, cover and cook till it is almost done .
• Then add the grinded masala and stir fry for few more mins to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and Kulambu.

Carrot Lettuce Juice

Ingredients:

2 Carrot

2 Lettuce leaves

2 or 3 ice cubes

Fresh Coriander leaves

Method:

• Wash, Peel and roughly chop the carrot into small pieces.
• Separate the lettuce leaves and wash well and tear it into small pieces.
• Juice the vegetables together.
• Serve over ice cubes in small tumblers decorated with fresh coriander leaves.