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Carrot Ginger Raita

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This is a unique combo and that Sauteed ginger in yogurt gives great flavor. It has cooling and soothing taste and it is perfect side dish for any biryani recipes like vegetable biryani or lamb biryani. And the ginger us perfect for health.There are countless varieties of raita – Onion raita,cucumber raita,tomato raita, carrot raita, fried onion raita, mint raita, spinach raita and pomegranate raita and so on. Raitas are always a good way to include yogurt in your everyday meal. I like to even have plain yogurt but for many i understand it is really hard. So this is the best way. I know many might think the ginger flavor is overpowering but it is not and lends a fresh aroma to the raita. I always make raita, chill and serve. 
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I have never tried this combo of carrot and ginger. But when i tried this, i was in pure love.
Other raita recipes if you would like to have a look 🙂 – Garlic raita or cucumber carrot raita. 
Vegan Note: You can use soy yogurt instead.
 
 
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Carrot Ginger Raita
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Oil – 2 tsp
  • Carrot – 1 cup, grated finely
  • Ground cumin – ½ tsp
  • Salt – 1 tsp
  • Ginger - 2 inch, minced finely
  • Red chilli flakes – ¼ tsp, garnish
  • Fresh cilantro – 1 tbsp, finely Chopped
  • Yogurt - 1.5 cups
Instructions
  1. Take a small pan; add the oil and ginger and roast till golden.
  2. , In the same pan, add the grated carrot and minced garlic and salt and sauté well. And keep aside.
  3. Combine the yogurt with the sauted carrot ginger and cumin powder. Mix well.
  4. Garnish with red chilli flakes and coriander leaves.
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Raitas are best to have plain or with pulao,veg biryani or shrimp biryani or with parotta or paratha.
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Carrot Coconut Truffles/ Ladoo recipe

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Easter weekend special!!!

These gorgeous ladoos can be made in 30 minutes! Perfect thing ever for an After Dinner Bite-Sized sweet!

If you have some guest or family coming over or a get together or for any pot luck, this is the best recipe to make. You can never go wrong with this recipe. I prepared this and even brought it to work and my colleagues loved it. I got all great reviews :D! These scrumptious coconut fudges needs only few ingredients and takes only 30 minutes. A perfect dish to make at the last minute and also everyone will love it. Or if you’re planning for a big heavy dinner, this is perfect to make as it just melts in your mouth. I just developed this recipe from my coconut ladoo recipe. But I was very sure that it is going to taste great. I know anything with coconut and condensed milk taste great. It is a great way to feed the kids with veggies. It looks gorgeous! Right? 🙂

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Before few months, I had that craving for something sweet after dinner. So I would say this is the most perfect thing ever for an After Dinner Bite-Sized Something Sweet! If it is something big, wouldn’t resist myself for eating :)You can change the nuts you want to add or even make this with no nuts. These are so easy to prepare that even little kids can prepare them. It is just perfect for any occasion.  Even carrot hatred people would love this 🙂 It is that good! I am saying this because one of my colleague is not fond of carrots and she said she still loves it 😀 😀 😀 Happy me!

You can prepare the way you prepare carrot Gajar halwa and just add coconut to it and make ladoos. You can use the leftovers of gajar halwa and prepare this. 😉 I am sure there wont be any leftovers of gajar halwa. Gajar halwa is a famous Indian dessert made with carrot, milk, ghee and nuts.I have some recipes made with condensed milk and you should check it. They are all quick recipes – Sweetened condensed milk toast with orange zest, coconut fudge, and coconut ladoo.

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I have a lot of vegan friends, so making a note of how to make sweetened condensed milk using coconut milk. You can buy the coconut milk in the milk section as a carton and use it:

Vegan sweetened condensed milk:

In a heavy-bottomed small pot, whisk together the1 can of coconut milk and 2 tbsp of brown sugar. Bring this to a boil over medium heat for about 20 minutes until mixture had reduced by half. Cook it uncovered. Stir in. Stir in ½ tsp of vanilla and salt. Keep stirring for every 5 minutes.

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Carrot Coconut Truffles/ Ladoo recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 ladoos
 
Ingredients
  • • Carrots – 4 medium, about 1.5 cups when grated.
  • • Cardamom powder – 1 ½ tsp (optional)
  • • Unsalted butter/ ghee – 1 tbsp ( use oil if vegan)
  • • Sweetened condensed milk – 1 cup
  • • Almonds – 7, sliced
  • • Rose water – 1 tsp (optional)
  • • 1 cup of desiccated coconut – 1 cup (keep ¼ of coconut aside for rolling)
Instructions
  1. Wash, peel and grate carrots.
  2. In a wide pan, melt 1 tbsp of butter/ghee/oil and toast the almonds till it turns golden. Drain and keep it aside.
  3. To the same pan, add grated carrots and sauté on medium heat for 5 minutes until carrots are little soft and it will ooze out some water and get dried.
  4. At that stage, add the dessicated coconut. Toast for a minute.
  5. To the same pan, pour the sweetened condensed milk and rose water to it. Mix well and cook on low flame.
  6. Cook it until the mixture gets thick and starts to roll like a ball. It will take around 5-8 mins.
  7. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you can handle by hand.
  8. Just apply ghee/oil in your hand, make round balls by taking that mixture in your hand.
  9. Roll these balls in the ½ cup of desiccated coconut. And serve.
  10. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir anymore and mixture will almost stick to your spatula.
2. You can also use fresh coconut but you can’t store it for long time. So i prefer to use desiccated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be moister.
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 ** Ghee – Indian clarified butter

** Cardamom – Indian spice. You can get this in any Indian store as a powder or as whole. 

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Carrot Stir Fry / Carrot Poriyal

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carrot poriyal-2-2NameSteamed carrots is seasoned with mustard seeds, urad dal and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies.  I love carrots and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice it and enjoy as carrot rice. You can very well combine with beans and make it as carrot beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like beans, carrot and peas and make a stir fry using everything.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal or sambhar. You can also have this with roti or just with plain rice.

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Carrot Stir Fry / Carrot Poriyal
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mustard seeds – ½ tsp.
  • Urad dal – 1 tsp
  • Asafetida – ¼ tsp
  • Onions – 1 small / ½ cup, chopped
  • Green chilli – 1, chopped
  • Curry leaves – 1 spring
  • Carrots – 2 cups, chopped
  • Turmeric powder – ¼ tsp
  • Sambhar powder – ½ tbsp
  • Salt – to taste
  • Fresh coconut – 1 tbsp
  • Coriander – 1tbsp, chopped
  • Oil - ½ tbsp
  • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped carrots, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and chopped coriander and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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