Carrot Kesari

Rava/Semolina-1/2cup
Carrot-1 grated
Sugar-1/4cup
Milk-1cup-
Ghee-1tbsp
Cardamom powder-1/2tsp
Cashew nuts-a handful

• Grind carrot into a fine paste.
• Heat 2tbsp ghee and fry cashew nuts .Keep it aside.
• Add rava and fry till light brown.
• Add ground carrot ,milk and sugar. 
• Keep on stirring to prevent the formation of lumps
• When it becomes thick, add  cardamom powder.
• Cook until soft and will not stick to the sides and will come together as one mass.
• Grease a plate and pour this mixture on it. Garnish with cashew nuts.

Apple&Carrot Muffins

1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Salt-a pinch
2.Eggs-2
  Sugar-3/4cup
  Refined oil-1/2cup
3.Yogurt-2tbsp
4.Apple(grated)-2
   Carrot(grated)-1

• Preheat oven to 175 degrees.
• Beat eggs and sugar until light and fluffy.Add in refined oil and beat well.Add flour and yogurt.Stir until just blended.Gently fold in the grated apples and carrots with a spoon.
• Fill muffin cups 3/4 full.Bake until golden or a toothpick inserted in the center comes out clean.(about20 22 minutes)

Egg Kothu Porotta

1.Porotta-3
2.Egg-2
3.Onion(chopped)-2
   Ginger(chopped)-1ts
   Garlic(chopped)-1tsp
   Green chilly-2
4.Carrot(chopped)-1small
    Frozen green peas-a handful
   Tomato(chopped)-1small
5.Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Garam masala powder-1/4tsp
6.Coconut oil-1tbsp
   Mustard seeds-1tsp
   Curry leaves-2springs
7.Salt

• Cut porotta into small pieces.

• Heat oil in a pan and sputter mustard seeds.
• Add onions,ginger, garlic,curry leaves and green chilly.Fry till translucent.
• Add masalas and fry for a minute.
• Add carrot, green peas and chopped tomato.Adjust salt and cook for 5 minutes.Add porotta peaces and mix well.
• Add beaten egg and Saute until dry and separated from another.

Vegetable Chappathi

Wheat flour-2cups
Red spinach-1/2cup (chopped)
Toor dal-1/3cup
Carrot-1
Water
Salt
Oil

• Cook dal and carrot in a pressure cooker. When cold, blend it in a mixie.
• Mix all the ingredients and knead to a smooth dough. Keep covered for half an hour.
• Make equal sized balls and roll them out on a rolling board.
• Heat a pan and put the chappathi on it. Apply oil/butter on both sides.

CARROT-BEETROOT FRY (microwave method)

Carrot-2

Beetroot-1

Onion-1

Chilly powder-1tsp

Turmeric powder-1/2 tsp

Salt-to taste

Oil-1 tbsp

• Mix all the ingredients.
• Microwave on 100%power for 12 minutes.
• Stir 4-6 times during cooking.
• Serve with rice.

CARROT RAWA IDLY

Urad Dal- ¾ cup
Cooked rice- 1/3 cup
Rawa-1cup
Grated carrot- ½ cup
Salt-to taste

1) Soak dal for few hours.
2) Grind dal and cooked rice, adding required quantity of water.
3) Add rawa and mix thoroughly without any lumps.
4) Keep it overnight to ferment.
5) Add salt and grated carrot.
6) Pour the batter to idly molds and steam for about 10 minutes.

PANEER-CARROT PURI

Maida-2cups
Paneer-1/2cup (grinded)
Carrot-1/2cup (grinded)
Salt-to taste
Oil-for frying

METHOD
1) Mix paneer, salt and carrot to the flour, add water to make soft dough.
2) Cover the dough with a wet cloth for 15minuts.
3) Divide the dough into small portions, roll into small puris and deep fry in oil.

CARROT COCONUT RICE

Basmati rice-1cup
Lemon juice-1tsp
Water-2cups
Salt-to taste
Toor dal-1/3cup
Coconut (grated) -1/3cup
Carrot (grated) -1/3cup
Ghee-2tbsp
Mustard seeds-1tsp
Curry leaves-1spring


METHOD
Cook rice with lemon juice and salt.
Heat ghee in a pan and splutter mustard seeds.
Add carrot, coconut and curry leaves.
When the carrot become soft, add cooked toor dal and rice.
Mix well and remove from heat.

CARROT PAYASAM

Carrot (grated)-250gms
Sago-1/3cup
Sugar-200gms
Milk-1lr
Cashew nuts-50gms
Raisins-50gms
Ghee-50gms
Cardamom powder-1tbsp
Milkmaid -1/2tin
1.Heat 3tbsp ghee in a pan and fry cashew nuts and raisins.
2.Add grated carrot and sugar in to the pan. Stir well.
3.Add the remaining ghee and continue stirring.
4.When it is cooked add cooked sago and milk.
5.When the payasam thickens ,add cardamom powder, cashew nuts, raisins and milkmaid.
6.Remove from heat, when done.