3:47 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/cabbage-pancakes-with-carrot-ketchup
INGREDIENTS
For batter
2 cups gram flour
1 cup chopped cabbage
1 tsp chopped green chillies
1 tsp chopped ginger
2 tbsp chopped coriander
1 chopped onions
1 ½ tsp cumin powder
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp baking powder
Salt to taste
To shallow fry
1 ½ tsp oil
For carrot ketchup
2 cups carrot puree
¼ cup honey
1 ½ tbsp white vinegar
Salt to taste
For salad
¼ green cabbage
¼ red cabbage
Crushed black pepper to taste
2 tbsp chopped coriander
1 ½ tsp soya sauce
For garnish
Garlic green stalk as required
Crushed black pepper to taste
METHOD
In a bowl add gram flour, chopped cabbage, chopped green chillies, chopped ginger, chopped coriander, chopped onions, cumin powder, red chilli powder, turmeric powder, baking powder, salt, water and make a batter. Let it rest for some time.
To prepare carrot ketchup heat pan and add carrot puree, honey, white vinegar, salt and let it reduce.
To prepare pancake heat oil on a pan and make pancakes of the prepared batter.
Shallow fry the pancakes on both the sides until golden brown and remove it. Now with the help of a ring mould cut the pancakes into circle shape.
For plating chop the green and red cabbage long strips. Roast it on the pan. Add crushed black pepper, chopped coriander and soya sauce.
On a plate place prepared salad. Place pancake on this and apply carrot ketchup on this. Then place salad on this and make such more layers.
Decorate the plate with carrot ketchup.
Garnish with garlic green stalk and sprinkle crushed black pepper.
12:26 pm by Unknown
Chef Name : Not Available
Serves 4
Prep Time 10 min
Cook Time 10 min
Ingredients
1 bunch small to medium carrots, scrubbed and greens cut off (about 20 small carrots)
1/4 cup olive oil
1 tablespoon curry powder
1 teaspoon coarse salt
1 teaspoon sugar
Instructions
Combine oil and spices together in a bowl, mix well.
Grill carrots over low to medium-low heat for 3 minutes to start softening them, then brush over glaze, turning as you go. Cover the grill for 2 - 3 minutes then check carrots for doneness; the smallest carrots may be cooked. Remove carrots from the grill in batches as they finish cooking.
Enjoy as a snack or side dish!
Notes
If you'd like to roast these, roast carrots plain at 450F for 10 minutes, then add the glaze and cook for 5 - 10 minutes more until carrots are soft but not mushy.
11:19 am by Unknown
From : Manjulaskitchen
Ingredients:
5 medium carrots
1 1/2 teaspoon salt
1 1/2 teaspoon coarsely ground mustard seeds
1 teaspoon chili powder (adjust to taste)
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon lemon juice
1 tablespoon mustard oil or olive oil
Method:
1.Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2.Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3.Mix all the ingredients together with the carrots and put in a glass jar.
4.Keep the jar in the sun for a day. Pickle is ready the next day.
5.Pickle can be refrigerated for about two weeks.
Variations:
Add sliced green chili, sliced the long way.
6:38 pm by Unknown
From : Dairygoodness
Ingredients2 tsp (10 mL) butter
2 large carrots, diced
1 onion, finely chopped
1 clove garlic, minced
3/4 tsp (3 mL) salt
1/4 tsp (1 mL) dried rosemary or
thyme, crushed
1 cup (250 mL) dried red lentils, rinsed and drained
3 cups (750 mL) water
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) milk
2 tbsp (30 mL) freshly squeezed lemon juice
Pepper
2 tbsp (30 mL) thinly sliced fresh basil and green onions
Preparation
In a pot, melt butter over medium heat. Sauté carrots, onion, garlic, salt and rosemary for about 5 min or until onion is softened. Stir in lentils and water; cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for 15 min or until lentils and carrots are soft.
Whisk flour into milk and gradually stir into pot; increase heat to medium. Simmer, stirring, for about 3 min, until slightly thickened (do not let boil). Stir in lemon juice and season to taste with pepper. Ladle into bowls and serve sprinkled with basil and green onions.
Tips
This is a perfect soup to make ahead; refrigerate for up to 2 days then reheat to pack in a thermos or heat at work or school. For the freshest flavour, add the basil and green onions just before reheating or serving.
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6:42 pm by Unknown
Ingredients
1 garlic clove-crushed
450 gm carrots-sliced finely
3 Tbsp groundnut oil
3 Tbsp parsley - chopped
Salt to taste
Grated rind and juice of an orange
Freshly ground pepper
Method
Rub a bowl around with the crushed garlic clove and leave it in the bowl.
Add the orange rind and the juice and season it with some salt and pepper.
Whisk in the groundnut oil until it blends properly and then remove the garlic clove.
Add the carrots and half the parsley and toss it around until nicely mixed.
Pack the salad in a box and garnish with the remaining parsley
6:16 pm by Unknown
Recipe by: Hema Raghavendra
Ingredients:
Grated Carrot – 2 cups
Moong Dal / Mung Bean – 1/4 cup
Chopped Coriander Leaves / Cilantro
Chopped Green Chilly – 2
Lemon Juice – 1/2 tsp
Salt – 1/2 tsp
Oggarane / Tampering Ingredients:
Coconut/Sunflower Oil – 1 tsp
Mustard – 1/2 tsp
Urad Dal / White Lenthils – 1/2 tsp
Red Chilly – 1
Curry Leaves – 5
How to Prepare:
Soak moong dal in water for an hour until it turns soft. Pour out the water and have the dal transferred to a vessel. Add grated Carrot, Lemon Juice, chopped Green Chillies, Coriander leaves and Salt and hand mix the combination.
Oggarane or Frying in Kadai:
Heat sunflower or coconut oil in frying pan. Add mustard seeds.
When mustard stops spluttering add urad dal, red chilli and curry leaves.
Fry well till the urad dal turns golden brown.
Add Oggarane to the salad combination prepared above. Mix well with spoon or hand.
This health-giving dish can be had with Chapati or on its own like any salad.
Note: You can also add grated coconut to the above combination
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