Tag: carrot

Carrot Halwa

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Carrot halwa and pal payasam are the first desserts I learnt to  make. Before that, it was just popping a spoonful of sugar into my mouth whenever the sugar craving set in.

Learning this dessert meant getting my fingers cut multiple times, because I never learnt the art of grating the carrot without my hands getting cut in the process. Now years later, I have become smart and I don’t get myself injured while grating  carrots. Its for better things like being careless with hot pans and pots and all.

Well, there will be a day when I will stop being so accident prone. Till then, hoping for  more ‘injury free’ carrot halwa days!

Ingredients:

  • Grated Carrots            :    1 1/2 cups (about 3 medium carrots)
  • Milk                                 :     1 cup
  • Sugar                               :     1/2 cup
  • Cardamom Powder   :     1/4 tsp (optional)
  • Ghee                                :     2 tsp

Method:

  1. Put the grated carrots and the milk together in a microwave proof bowl.
  2. Microwave on high for about 15 minutes, stirring once in every 5 minutes, till the carrots are cooked.
  3. You can also cut the carrots into rounds, cook them with milk and pulse (not puree) them once in a mixie once its cool.
  4. Add the sugar and cook for another 5 minutes. Mix once and add ghee and cardamom powder. Cook for a further 2-3 minutes till the liquids are almost dry.
  5. Decorate with chopped nuts and serve hot or cold. Serves 1-2.

Linked to:

Simple and Easy : Carrot Rice

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A quick look into the now almost empty fridge had me scratching my head about our lunch. A couple of carrots and a bit of this and that was all that was left in the vegetable rack. And oh, the Paneer (cottage cheese) I made two days back. Cooked everything together, added some rice to it and had a simple, easy and very tasty lunch.

Ingredients: 

Cooked Rice                  : 1/2 cup – 3/4 cup
Carrot                              : 1, grated
Paneer                             : 1/4 cup, crumbled
Onion                               : 1, chopped fine
Ginger-Garlic Paste   : 1/2 tsp
Coriander leaves        : 2-3 tsp
Lemon juice                 : 2 tsp or per taste
Chili Powder                 : 1/2 -1 tsp
Oil                                     : 1 tsp
Salt to taste

Method:

  1. Heat oil, add the onions and saute till it changes color. Add the ginger-garlic paste.
  2. Add the carrots and saute for 2-3 minutes, till it changes color. Add the crumbled Paneer(if using), coriander leaves, chili powder and salt. Salt should be slightly on the higher side, since the cooked rice won’t have any.
  3. Remove from fire. Add the cooked rice, lemon juice (if using) and mix gently. Check the seasonings and adjust. Serve with the yummy Malai Mirch or with pickle.

Note:

Linking to Anyone Can Cook, Veggie/Fruit A Month started by Priya, .

Keep It Cool

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Summer is here and its a burning 35 Degrees outside. I avoid going out during daytime. Inside, its much cooler, thanks to electric fans and air conditioners – and cool juices and salads and curd rice :).

Like my mother’s take on water melon juice (she likes it with salt and pepper), this salad has slightly unusual combination of ingredients. Who thought cottage cheese (Paneer) would taste so wonderful with raisins and oranges!!

This recipe is adapted from a Rosemary Conley diet book . I have been making it for sometime now, though I have absolutely no idea of dieting at the moment. You can make adjustments to suit your taste.  This recipe serves one.

Ingredients: 

Orange : 1 large

Onion : 1, chopped

Cottage cheese : 100 gm (made from 1/2 liter milk)

Grated carrot : 1 big, grated

Raisins : a handful

Method:

  1. Peel and remove pith from orange and seed them.
  2. Arrange in a bowl with grated carrots, chopped onions, cottage cheese and raisins.
  3. Taste and if required, add required amount of salt and pepper.

Note:  

The recipe called for sultanas, I substituted them with raisins.

The recipe called for Green salad vegetables ( Cucumber, Chicory, Chives, Cabbage  etc etc) and an oil free dressing, I didn’t use them though.

For the dressing, you need 100 gm wine vinegar,  4 tbsp lemon juice, 4 tbsp orange juice, 1/2 tsp French mustard, a pinch of garlic salt & pepper. Mix them all thoroughly and use the required amount for the salad.

Next time, I am going to cut the cottage cheese into smaller cubes or try them crumbled.

Linking this to This Week’s Cravings Linky Party.