Hot Carrot Chutney

If you are not a big fan of carrots, then this chutney is definitely for you. Yup! you read it right. This is a simple chutney made from not-so-favorite vegetable for most of us, but it doesn't taste like it at all. I have prepared it really hot with a bit extra thai chilies, because that is how it quickly disappears in my home. Also, i have skipped the final tadka which you can always add at the end, if you prefer. The color and chunky texture adds another dimension to the chutney. Bring carrots to your 'really good' list by preparing this chutney. And here goes the recipe,

Ingredients:

3 medium Carrots (shredded)

1/4 cup Coconut (shredded)

6 green Chilies (chopped)

1 tbsp dried Tamarind

2 Garlic pods (chopped)

1/4 tsp Asafoetida

1 sprig Curry leaves

1 tsp Mustard seeds

1/2 tsp Urad dal

1 tsp Cumin seeds

1 tsp white Sesame seeds

1 tbsp Oil

1/2 cup Water

Salt

 How to:

• Heat oil in a skillet at medium heat, add the mustard seeds, urad dal, asafoetida, cumin seeds and sesame seeds and splutter'em.

• Then add the green chilies, curry leaves, garlic and tamarind, and saute for a couple of mins.

• Now add the shredded carrot, mix well and cook until the raw smell disappears, for 3-4 mins.

• Allow the mixture to cool completely and then grind together with the coconut and salt for taste.

• Add water while grinding for desired consistency of the chutney.

• Serve as a side for dosa or idli.

Hot Carrot Paneer Fried Rice

Ah! what a comfortable way to make one pot meal that too with your favorite 'paneer'. I had the paneer out from my fridge and was checking for other ingredients to make something quick and tasty. As i was browsing through various paneer recipes, i came across Priya's Easy N Tasty Recipes Carrot and Paneer Fried Rice. Thanks for the fantastic recipe, Priya. I loved the combination of carrot and paneer, as carrot gives nice color and paneer gives a meaty texture to your every bite. Once you add paneer, the grated carrot sticks to it and gives a beautiful roasted color and feel. Also, i added some extra chilli powder and pepper powder to make it hot. Give it a try and am sure you will love it, like we did.

Ingredients:

3/4 cup Basmati Rice

3/4 cup Carrot (grated)

3/4 cup Paneer (diced)

1/2 Yellow Onion (diced)

2 Green Chilli (slit)

5-6 Curry leaves

1tsp Chilli powder

1/2tsp Cumin powder

1/2tsp Garam masala powder

1/2tsp Fennel seeds

1/2tsp Cumin seeds

2 Cloves

1 Cinnamon stick (1/2")

1tbsp + 1tsp Oil

Ground black pepper, to taste

Salt

How to:

• Pressure cook the basmati rice with 1tsp oil and salt. Fluff it and keep aside.
• Heat the remaining oil in a skillet, add the cumin seeds, fennel seeds, cloves and cinnamon.

• Add the onions and saute until tender.

• Then add the grated carrot, curry leaves and green chilli and saute for 4-5 mins in a medium flame along with some salt.

• Now add the paneer and mix gently. (Careful not to break'em.)

• Add the chilli powder, cumin powder and garam masala powder, and saute for 4 mins. Check salt for taste. (Also, remember there is some salt in the rice.)

•  Toss the cooked basmati rice and mix well, followed by ground black pepper to taste. 

• Finally switch off and garnish with cilantro.

Serve hot with chilli sauce or potato chips.

Carrot-Beans-Peas Stir fry (Poriyal)

A very healthy and quick stir-fry that needs no long explanations and goes perfectly with plain steamed rice or sambar rice. I normally use carrot and beans for the stir fry, but today, i have also added green peas, which are mildly sweet and tender that gives nice texture to your every bite. Also, green peas helps in maintaining bone health and a very good source of folic acid and vitamin B6. 
If you wanna taste the veggies with its own mild sweetness, then skip adding the chilli powder and cumin powder. And here goes the simple recipe,

Ingredients:

1 cup Green Beans (finely chopped)

1 cup Carrot (finely chopped)

1/2 cup Green Peas (frozen & thawed)

1/2 Yellow onion (chopped)

1/4tsp Turmeric powder

1tsp Chilli powder

1tsp Cumin powder

3 Dry red Chilli

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

4-5 Curry leaves

2tsp Coconut (shredded)

3/4 Water

1tbsp Oil

Salt

How to:

• Heat oil in a skillet, add mustard seeds, when it pops, add urad dal, dry red chilli and cumin seeds.

• Then add onion and curry leaves and saute until onions are tender.

• Now add the carrot, green beans and peas along with salt and saute for a couple of mins.

• Add turmeric powder and pour the water, mix well and cook with lid closed until the veggies are tender.

• When the water is all evaporated, add chilli powder and cumin powder and saute for another couple of mins.

• Check salt for taste and add the shredded coconut and saute for a min in a medium-low flame.

Switch off and serve hot with sambar rice.

Tindora/Dondakaya Rice

Ingredients:

1 cup Basmati Rice (cooked with salt)

1 handful Tindora (quartered lengthwise)

1/2 Yellow onion (finely chopped)

1 small Carrot (finely chopped)

1/4tsp Turmeric powder

1/2tsp Garam masala powder

5-6 Curry leaves

3/4tsp Cumin seeds

1/2tsp Mustard seeds

2tsp + 1tsp Oil

Salt

How to:

• Heat 1tsp oil in a skillet, add the tindora along with salt and saute until they turn brown and keep aside.

• Heat the remaining oil in the same skillet, add mustard seeds, when it splutters, add cumin seeds, followed by carrot.

• Saute'em for a couple of mins, then add turmeric powder and continue sautéing for 3 mins.

• Add onions, give it a quick mix and saute until tender along with pinch of salt.

• Add garam masala powder, curry leaves and saute for a couple of mins.

• Then add the sautéed tindora, mix well and let cook for a min.

• Now reduce the flame and toss the cooked rice gently into the skillet and check salt for taste.

• After a couple of mins, switch off and garnish with chopped cilantro.

Serve hot with onion raita.

Sending this dish to the event 'Festive Rice' hosted by Torviewtoronto. (http://torviewtoronto.blogspot.com/)

Spicy Carrot rice

Ingredients:

3/4 cup Basmati Rice

3/4 cup grated Carrot 

1/2 Yellow onion (chopped)

2 green Chilli (slit)

4-5 Curry leaves

1/4tsp Turmeric powder

1/2tsp Chilli powder

1/4tsp Garam masala powder

1/2tsp Mustard seeds

1/2tsp Cumin seeds

1 Bay leaf

Salt

Oil

How to:

• Cook the basmati rice and keep aside.
• Heat oil in a skillet, add mustard seeds, when it splutters, add cumin seeds and bay leaf.

• Then add the onions and green chilli along with salt and cook until tender.

• Add the grated carrot and curry leaves and saute for 4-5 mins.

• Now add the turmeric powder, chilli powder and garam masala powder along with required salt and cook for 2 mins.

• Reduce the flame and gently toss the cooked rice with the mixture.

• With lid closed, cook for another min.
• Switch off and garnish with cilantro.

Serve warm with potato chips.