Carrot Juice

This carrot juice for people who hate carrots because we don't get any carrot smell or taste from this. I learnt this  from my beloved hubby.

I think drinking carrot is healthiest choice, which gives the vitamin A, vitamin B, vitamin E.

The Raw Food diet is always rated on top . Raw carrot contains alpha carotene, beta carotene and many vitamins so don't neglect those carrot flowers and hearts. Have a bite.

1 Carrot

1/2 cup boiled and cold milk

1 Ice cube

1 sp sugar(it depends on your taste)

2 cardamom pods

1. Peal off the carrot and boil it until tender. Pressure cooker is better for this.

2. Now once blend the boiled carrot, sugar and cardamom.  And add the milk and ice cube to this,blend it again. 

This carrot flowers are good choice for parties as salad. If anybady want this flowers making video I can upload for you.

And I am sending this to Orange Event, Garnishing Event, Love is in the air Event, Kitchen Masterpiece and Healthy Bite events.

Perfect Malai Kofta

   I had made this last month for Ritvik's birthday but didn’t have time to write about this. Now I finally got some time to post this delicious recipe.

    "Malai kofta" this name brings me back my sweet Hyderabad days. First time I had this malai kofta in Hyderabad, I didn't remember where it is in Hyderabad. But I had this more often in Haweli, which is my favourite hotel in Hyderabad . I think this is the perfect dish for the parties.

For Koftas:

2            Potatoes

50g       Beans

1/2        Peas

1/2 cup Chopped Cabbage

1/2 cup Grated Carrot

1 tbs      Grated Cheese

2 tbs      Cornflour

1/2 sp   Chilly powder

Salt

For Gravy:

3      Onions 

3      Tomatoes

2tbs Almonds 

1tsp Chilly powder 

1Sp  Coriander powder

1Sp  Masala powder 

1/2" Ginger 

3big  Garlic pods

1sp   Poppy seeds 

2       Cardamom's 

1tbs  Cheese 

1/2sp Sugar

1/2cup Cream(optional)

Turmeric

Salt

oil

Preparation of Kofta:

Boil and smash the beans, potatoes, peas( in the picture, didn't smash the peas yet. but we must do). Squeeze out the juice from carrot. 

Mix all the boiled and smashed veggies, chopped cabbage, grated cheese, carrot, cornflour, salt and chilly powder  to be rolled into balls

and deep fried. keep it aside.          

  

Preparation of the Gravy:

Soak the poppy seeds and almonds for 15 mints.

Boil the tomatoes for 5 mints and pureed it. set aside.

Boil the onions for 10 mints and grind along with ginger, garlic, chilly powder, coriander powder, masala powder, turmeric powder, cardamoms, soaked poppy seeds and almonds.

 

Heat the  oil in a deep pan and fry the onion and masala past till light brown. Add the tomato puree to this fry again until the oil begins to separate from the gravy. Now add the sugar, followed by the  cheese stir one minute and add the salt and 1cup water. Bring the gravy to a boil and then reduce the fire to a simmer. Gently add the koftas to this gravy and remove from the stove. 

Carrot Soup

which carrot is better raw or cooked?

Clearly a raw carrot has more goodness in it when it is raw and therefore you would assume it is the healthiest way to eat it. But unless the carrot is juiced then consumed, the body cannot break down the goodness because of the cellular nature of the carrot. Carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A.Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes. So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene. Also, it usual for Carrots to be cut into pieces and eaten after boiling or steaming, but done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook them whole and then cut up.

Content and photo taken from carrotmuseum

1 big Carrot

1 medium Tomato

1sp thinly chopped Garlic,

1 Chilly chopped

1/2sp Pepper powder

1tsp Cornflour

1tbsp Lemon juice

1 tbsp Butter

Salt

1. Boil carrot and tomato in 400ml water until tender.(dint waste this leftover
water. keep it aside. we can use this for soup)
2. Allow to cool and blend boiled carrot and tomato until smooth.

3. Mix cornflour in 1tbs water. keep it aside.

4. Heat the butter in a saucepan and fry the chopped garlic and chilly.
5.Add pureed tomato,carrot,salt and leftover water(for better taste, u can use

vegetable stock instead of this)

6.Cook a further 10 mints.

7. Add cornflour water to this. stir well and cook for 2 mints.

8. Remove from heat and mix the pepper powder to it.

9. Before serve, mix the lemon juice.

Cauliflower Carrot Kurma

1/2 Cup Carrot (Chopped)
1 Cup Cauliflower (Chopped)
1 Big Onion (Chopped into big peaces)
1 Small Tomato (Chopped into big peaces)
4 Garlic cloves
1/2" Ginger ( here we are using less quantity of ginger then garlic)
4 Green Chillies
1 Sp Cumin
1/2 Tsp Mustard seeds
2 Sp Chopped Coriander Leaves
1 Sp Coriander powder
1/4 Cup Milk
very little Tamarind
1.5 Tbs Olive Oil.
Curry leaves
Salt


For curry past : Add 1/2 tbsp oil to a pan. Once heat oil, fry the chopped onions, cumin, garlic, ginger, green chillies for a minute then add chopped tomato, fry until soft. Switch off the stove add coriander powder and tamarind, mix it well and grind to a smooth paste.

In a kadai, heat the oil. Season with mustard seeds and curry leaves.Then add the chopped carrot and cauliflower fry for a while. Add salt, curry past and chopped coriander leaves and mix well. Saute for about 5 minutes stirring in between until the raw smell goes. Pour one cup of water, cover with lid and cook until almost done.
At this stage add the milk and cook without lid.

CURD RICE WITH MODERN TOUCH

Curd is an excellent source of calcium, critical for bone growth, development and maintenance at every stage of life, especially for children. Curd cures ulcers, indigestion, infection, settles the stomach and is recommended for anyone. It plays a significant role in the prevention of osteoporosis.
This is a traditional South Indian dish made with cooked rice and yogurt. it is a perfect dish to Parties, picnics. Every south Indian lunch and dinner ends with curd rice.

Especially this curd rice being more nutrition with Pomegranate and carrot touch.

Pomegranates may contain nearly 3 times the total antioxidant ability compared with a similar quantity of green tea or red wine. In addition to being this tremendous source of antioxidants, pomegranates provide a substantial amount of potassium, fiber, vitamin C.

Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision.

2 cups cooked rice

1 cup curd.

2 red chillies

1/2 cup finely chopped lettuce

1 Tomato finely chopped

1 small onion finely chopped

1 small finely grated cucumber

1 small finely grated carrot

1 tbsp finely chopped coriander

3 tbsp Pomegranate seeds

salt as per taste

for seasoning:

2 tsp oil

½ tsp mustard seeds

1 tsp split black gram dal

1 tsp cumin

5 curry leaves

1 tbls kaaju

Heat oil and fry all the ingredients for seasoning.

Add chopped onion, chilly, tomato, grated carrot one by one and fry for 2 mints.

Then add lettuce fry for a while then pour into the rice and mix well. and switch off the stove.

Grated cucumber , Pomegranate and salt mix into the curd. and keep aside.

Better to mix this prepared rice and curd together before serving.

Note: If you want you can add chopped straberries.

CARROT WAITING FOR YOU ALONG WITH MOGALAI MUTTON

Generally I used to cook mutton with potatoes. But I don't like to eat potatoes because potatoes have high fat content. For a Change I used carrot instead of potato .. surprisinglyyy!!!! carrot comes very... very... tasty., I couldn't believe this. This is quite different then normal one. I feel curry leaves play main role in this recipe.



2 Medium Onions

4 Green Chilies

1 Cup Curd

4 Garlic pods

1" Ginger

15 Curry leaves

250 gms Mutton (goat/ lamb)

1 Carrot

1 Tomato past

6 Cloves1

1 Tsp. Coriander seeds

2 Cardamom

1" dalchin chekka

1/2 Tsp. turmeric

2 Tsp. Poppy seeds

1 Tsp Chilly powder

oil

salt

1. Grind the Onion, garlic, ginger, curry leaves (curry leaves gives much tast to this curry, so no excuses to curry leaves) into past.
   
2. Make into a powder cloves, coriander seeds, cardamom, dalchin chekka and poppy seeds and keep aside.


3. Marinate the mutton along with salt, chilly powder, curd, onion and curry leaves past for 30 mints.


4. Take this mutton in a dish which is suitable for cooker and keep it in cooker till done.


5. Now in a wide skillet, heat oil add cooked mutton (at this stage don't add any water). cook 10 mints, then add chillies,spices and pappy seeds powder . Fry a while and then add the Tomato past and chopped carrot again fry for 2 mints then add salt, one cup water and remaining liquid from the cooked mutton.Cover the lid and cook until the curry become thick.