Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

Crazy about carrots

Healthy carrots Carrots are a delicious way to health

Carrot Curry

A tasty side-dish for that extra burst of colour ...

Serves 4

Ingredients

Carrots – 4, medium-size, peeled

Big onion- 2, finely chopped

Shallots- 6 to 8, finely grated

Ginger- 1 inch piece, grated

Green chillies- 2 to 4, finely chopped

Curds, lightly beaten- 2 cups

Turmeric powder- Half tsp

Kashmiri red chilli powder- Half tsp or as desired

Mustard seeds – 1 tsp

Urad dal – 2 tsp

Dried red chillies- 2, broken into segments

Curry leaves- A sprig

Coriander leaves- 1 tbsp, finely chopped

Salt- To taste

Refined Oil

Method

Finely grate the carrots. Heat a little oil in a kadai. Crackle the mustard seeds. Add urad dal, broken red chilli pieces in turn and finally curry leaves. Once the tempering is over add finely grated ginger, grated shallots and chopped green chillies. Stir fry till golden brown. Next, put in the finely chopped big onions. Sauté till it turns golden brown. Sprinkle the turmeric and chilli powders. Mix well for about two minutes. Add the grated carrots and sauté for another 2 minutes. Turn off the flame. Add salt to the lightly beaten curd. Pour the curd to the carrot mixture and stir to blend. Garnish with finely chopped coriander leaves.

Note Carrots can be substituted with grated beetroot to get a pleasing pink curry.

A slightly sweet, moist cake ....

Makes 2 eight-inch cakes.

Ingredients

Carrots- 2 large peeled and finely grated.

Maida- 125 gms

Milkmaid- Three- fourths of a tin

Melted butter- 100 gms

Cinnamon powder- 1 tsp

Baking powder- 1 tsp

Baking soda- Half tsp

Salt- a pinch

Cashew nuts- chopped and roasted- 50 to 100 gms

Hot water- 100 ml

Vanilla essence- 1 tsp

Method

Preheat oven to 180 degrees Celsius. Grease an 8-inch cake tin and coat with flour. Sift the maida, baking powder, baking soda, and salt. In a bowl, mix melted butter, milkmaid and vanilla essence. Spoon in the sifted flour mixture little by little, stirring all the while to blend. Add hot water, grated carrots, cinnamon powder and roasted cashew pieces.

Mix the batter with a wooden spoon to blend well. Pour half of the batter into a greased 8 inch cake tin. Bake at 180 degrees Celsius for approximately 20 minutes. Serve warm.

A yummy and quick microwave recipe...

Serves 2

Ingredients

Carrots- 2 big sized, grated (2 cups)

Milk powder-- 4 tbsp

Sugar- 5 tbsp

Cardamom powder- Half tsp

Ghee-1 tbsp

Pistachios, Almonds, Cashew nuts- 10 to 12 nos, finely sliced, to garnish

Method

Mix the grated carrots and ghee in a ‘microwavable’ bowl. Cover with a lid and microwave for about 4 minutes. Wait for the mixture to cool.

Slowly and carefully open the lid as it lets off steam. Add the milk powder, sugar, cardamom powder. Mix well till blended. Cover with a lid and microwave for about one to one and a half minutes.

Transfer halwa to serving bowl. Garnish with sliced nuts- pistachios, almonds or cashew nuts. Serve hot.

Note: Microwave timings may vary.

Printer friendly page  
Send this article to Friends by E-Mail