Carrot BeetRoot SnowPeas Saute / Carrot Beet SnowPeas Poriyal/ Carrot Beetroot patani poriyal

Ingredients

Carrot - 200 gms
Beet Root - 1 no small size
Green Peas - 50 gms or Frozen Green Peas - 50gms
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no (optional)
Salt for taste
Oil - 1ts
Shredded Coconut - 1 ts (Optional)
Coriander Leaves for garnish

Tempering

Mustard - 1/2 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos
Curry Leaves - 1 twig

Method

1. Wash the Beetroot and carrot,peel the beetroot and finely chop, shred the carrots and finely chop the onion,garlic into small pieces.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped beetroot and saute for 5mins and cover with a lid till the veggie is cooked halfway.

5. Add the Green peas and shredded carrot adjust the seasoning, wait till the veggie is almost cooked and switch off the gas

6. Add the grated coconut and garnish with coriander leaves.

Easy way of Cooking Carrot Halwa

Ingredients

Organic Baby Carrot - 1/2 lb or 4 nos medium size
2% Reduced Fat Milk - 2 cups
Sugar - 1 cup
Butter - 1 ts
Almonds - 20 nos
Saffron - a pinch
Almonds - 4 nos
Raisins - 20 nos
Cashew nuts - 5 nos


Method

1. Wash the carrot and peel the skin, shred the carrot and keep aside. Chop the raisins,cashew nuts and 4 almonds into small pieces.

2. In a low heat place a nonstick pan add butter to it and fry the chopped raisins,almonds and cashew nuts till it turns to golden brown and keep it aside, in the same pan add the milk and carrot.

3. Cook till the carrot is tender and fully cooked, stir it occasionally. It takes around 40 to 50mins for this process, meanwhile grind the saffron,20 almond and sugar coarsely together.

4. Once when the milk is almost absorbed by the carrot add the Saffron-sugar-almond mixture to it and stir it nicely.

5. Add the roasted cashew nuts,raisins and almonds to it and stir it, switch off the gas once when all the milk is evaporated.

It is an excellent dessert for the kids, carrots is very good source of Dietary Fiber, Vitamin A, Vitamin K and almond which is very low in Cholesterol and Sodium, it is also a good source of Riboflavin (essential for healthy skin, nails, hair growth and general good health, including regulating thyroid activity), and a very good source of Vitamin E.

Carrot - Sweet Peas/Green Peas Poriyal

Ingredients

Carrot - 200 gms
Cooked Green Peas - 50 gms or Frozen Green Peas - 50gms
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil - 1ts
Shredded Coconut - 1 ts (Optional)
Coriander Leaves for garnish

Tempering
Mustard - 1/2 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos
Curry Leaves - 1 twig

Method

1. Wash the carrot and finely chop the onion,garlic,carrot into small pieces.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped carrot and saute for 5mins and cover with a lid till the veggie is cooked halfway.

5. Add the Green peas and adjust the seasoning, wait till the veggie is almost cooked and switch off the gas

6. Add the grated coconut and garnish with coriander leaves.

Carrot - Green Gram Poriyal

Ingredients

Carrot - 3 big
Green Dhal/Green Gram - 4 ts (can substitute with Thoor Dhal)
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Water - 1/4 cup
Salt for taste
Oil - 1ts
Coriander leaves for garnish

Tempering
Mustard - 1/2 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos
Curry Leaves - 1 twig

Method

1. Wash the Carrot and finely chop the onion,garlic,carrot into small pieces.

2. Wash Green gram/dhal and drain it, in a pan add water and once it is hot add the gram/dhal, keep aside when it is cooked.

3. In the same pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped carrots and saute for 5mins and add little water for the veggie to cook and cover with a lid.

5. Once the carrot is half-cooked add the cooked dhal and adjust the seasoning, wait till the veggie is almost cooked and switch off the gas and transfer the poriyal in a bowl.

6. Garnish with coriander leaves.

Tomato Pulav with carrot and Peas

Ingredients

Basmathi Rice - 1 1/2 cup
Medium Size Onion - 1 no
Ginger-Garlic Paste - 1 ts
Canned Organic Peas - 4 oz
Organic Baby Carrot - 7 nos or 1 medium size carrot
Canned Organic Diced Tomatoes - 12 oz or 4 medium size fresh tomatoes
Mint Leaves - 10 nos
2% Reduced Fat Milk - 4 oz
Organic Carrot/Orange Juice - 2 oz (Optional)
Salt for taste
Extra Virgin Olive Oil - 1 ts
Butter - 1 ts
Hot water - 3 cups

Spice Powder

Turmeric Powder/Manjal Thool - 1/4 ts
Kashmir Chilli Powder - 1 1/2 ts
Cumin/Jeera Powder - 1 ts
Coriander Powder - 1 ts


Tempering

Cloves/Keerambu - 4
Cinnamon/pattai - 1/2 inch broken
Green Cardamon/Elachi/Elakkai - 1 no
Cumin/Jeera Seeds - 1/4 ts
Fennel/Anise/Perunjeeragam Seeds - 1/2 ts
Curry Leaves - 1 twig

Method

1. Wash the Basmathi Rice in cold water and soak it for 10mins.

2. Chop the Onion in length wise and finely chop the Tomato, Mint Leaves and carrot.

3. In a pressure cooker add 1ts of butter and 1 ts of Extra Virgin Olive Oil once it is melted add the spice in the order given in the Tempering List.

4. Once the spices are roasted add the chopped onion and fry for 3mins in medium heat then add the Ginger/Garlic Paste,Carrot,Peas, mint leaves with a pinch of salt and wait till the onion turns to light golden color.

5. Add the Diced Organic tomatoes and cook for 5mins and then add the Masala Items and give a stir, lower the heat and close the lid, allow the tomatoes to cook really well for about 10mins.

6. Add Milk to the gravy and cook for 5 more mins in medium heat, meanwhile drain the rice and in a pan add a drop of butter and fry the rice.

7. Once when the oil comes out from the gravy as in the above pic, add the fried rice to the Gravy and give a good stir, adjust the seasoning by adding salt, (add 4oz organic Carrot/Orange juice blend for extra flavor which is optional) add 3 cups of hotwater and close the cooker , wait for 2 whistle and switch off the gas.

8. Once the Steam is gone open the cooker and stir with a fork.

Tips

> I have used Canned Organic Diced Tomatoes you can also substitute with 4 fresh tomatoes

> Instead of Carrot and Orange you can also use Pure Orange Juice, this is to give extra flavor and taste in your recipe.

> Don't deep fry the rice then the recipe would turn as Dry/Fried Rice.

> Milk always gives richness to your recipe, it is a good substitute for Coconut.