Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts

Friday, January 5, 2018

Carrot Chitranna

Carrot Chitranna is a rice dish and it is very easy to prepare.  Chitranna is Lemon rice and lemon is added at the end it gives a little tangy taste. 



Carrot Lemon is a simple rice dish and you can have them for breakfast who likes to have rice dishes in the morning. It can be eaten for brunch who gets up late and miss breakfast and can combine breakfast and lunch and it is said as brunch. It is good for lunch too. Lazy days or holidays when you want to relax and not much of time to spend in kitchen can plan for this rice. It is also ideal for dinner.
Let us see some benefits of eating Lemon in our diet.
Lemon is used for treating indigestion, constipation, dental problems, throat infections, fever, obesity, respiratory disorders, cholera and high blood pressure. It is also good for hair and skin care. Lemon helps to strengthen our immune system, cleanses our stomach. They are considered as a blood purifier. Lemon is used for treating kidney stones, reducing strokes and lowering body temperature. Lemon juice is one of the best refreshing drink. They are filled with vitamins like vitamin C, Vitamin B6, vitamin A, vitamin E, folate and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. they are filled with antioxidant properties and it helps in peeventing diabetes, constipation and high blood pressure.
As  I said it is simple, quick and takes very less time to prepare once you cook your rice.
I have used plain rice (Sona Masuri ), lemon, carrots, coconut and green chilly.
Let us see the recipe now :

Ingredients :

Cooked rice : 1 Cup
To Add :
Carrots : 2
Lemon : 1
Coconut : 1 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Turmeric powder : A pinch
For Seasoning :
Cooking oil : 1 Tablespoon
Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 2


Method :

1. Wash and cut green chilly, coriander leaves and curry leaves.
2. Wash and peel off the outer layer of carrots and grate it. Keep it aside.
3. Wash and cut lemon and squeeze out the juice. Keep it aside.
4. Grate coconut and keep it aside.
5. Keep a pan on the fire and put oil. Put mustard seeds and urid dal.
6. Let mustard seeds splutter. Add cut green chilly and curry leaves.
7. Fry nicely for 10 seconds. Add grated carrots and fry nicely for 1 to 2 minutes.
8. Add cooked rice and mix it well. Add salt, turmeric powder and mix it well.
9. Let it cook on low flame for 1 to 2 minutes. Add grated coconut and put off the fire.
11 Add lemon extract (juice) and mix it again. Add 2 tablespoons of ghee and mix it well.
11. Shift the ready " Carrot Chitranna " to a serving dish.
12. Add cut coriander leaves and serve with a cup of curd.

Note : 

Cook rice and cool it before adding to seasoning. Use of any brand of rice is optional. I have used sona masuri and required water ration is 1: 3 ( 1 cup rice and 3 cups of water). Use of green or red chilly is optional. Use of more /less chilly is optional. Use of ghee adds to the taste. Use of onions or garlic is optional.


Time : 20 Minutes if rice is already cooked. Or 20 more minutes to cook rice.
Serves : 2 to 3.
Type : South Indian ..

Friday, December 22, 2017

Carrot Chutney Millet Dosa

You might laugh at the heading but believe me and try this " Carrot chutney millet dosa" and let me know your expression. This is what I do some time. I prepared carrot chutney and mixed with Millet/Sorghum/Jowar flour and prepared crispy dosa. It turned to be crispy and yummy.

I have used carrot chutney, millet flour, rava/semolina, coriander leaves.
Carrot chutney is prepared using sauteed carrots and chilly and fresh grated coconut.
Let us see some benefits of having "Tamarind" in our diet.
Tamarind is a delicious, sweet and sour fruit which is widely used for medicinal and culinary purpose. They help to reduce inflammation in our body. They help to improve vision, boost respiratory healthy. Good for healing the skin conditions and improve our digestive system. Tamarind helps in relieving the pain and boost our immune system. It helps to lower the cholesterol and protects against parasites and worms. They are rich in vitamin C, E and B, calcium, iron, phosphorous, potassium, manganese and dietary fiber. They have good source of antioxidant and anti inflammatory properties.
Let us see the recipe now:
No Onion or No Garlic recipe...

Ingredients :

Carrot Chutney : 1 Small Bowl ( 3 to 4 Tablespoons)
Millet/Jola/sorgham/Jowar Flour : 2 Cups
Rava/Semolina : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Water : 2 to 3 Cups or as required
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut coriander leaves and keep it aside.
2. Put carrot chutney in a big bowl. Add little water and make it more liquid.
3. Add millet/jowar/sorghum flour and mix it a little.

4. Add 1/2 cup of rava and mix it nicely. Add cut coriander leaves.

5. Add little salt and required water. ( 2 to 3 Cups of water ).
6. Let the dough be like rava dosa consistency.

7. Keep tava/pan on the fire and heat. Add a teaspoon of oil. Spread it around the pan. (Rava dosa type).
8. Let the flame be medium. Take a  ladle full  of the dough and just slowly spread it on the tava.

9. Pour the dough  like rava dosa.
If you can not pour the dough evenly do this : Hold the tava handle and turn it slowly. So the dough spreads it slowly to all the side. Keep back the tava/pan on the fire. Put 1/2 teaspoon of oil on the top and around the dosa. Cover and cook.


10. Let it cook on low and medium flame for 1 to 2 minutes. At the beginning it should be low.Then cook on medium heat for a minute. Do not turn the high flame. It might get burnt.

11. Serve hot and spicy dosa with jaggery/honey/or the side dish you have prepared.
12. We had it with organic Joni Bella which I got from Shobha Somayaji from Sagar.

Time : 15 Minutes. (If the chutney is already done Or another 10 minutes for preparing chutney).

Note :

Chutney contain coconut, green chilly, coconut, ingh/asafoetida in it. Do not use stale chutney. It might affect your health. I have used the chutney done in the afternoon. We had this dosa for dinner.
Jola/Jowar/Sorghum flour adds to the crispness in dosa. Rava helps to hold the dough nicely. You can also use chiroti rava instead of medium size rava. Adding more chilly is optional. I wanted the dosa to be mild. Use of coconut helps to add aroma to dosa.

Preparation of Carrot chutney:

Put a teaspoon of coconut oil to the pan and heat. Add ingh, curry leaves and washed and cut carrots. Fry nicely for 2 to 3 minutes and then grind it with a cup of coconut, tamarind and salt. ( Use only required water to grind. Remove the chutney from the mixi jar and serve. (It good to have with plain rice with ghee, dosa, chapati etc.


Time : 10 minutes.
Indian recipe

Friday, November 10, 2017

Quick Charmuri

Quick Charumuri is prepared using puffed rice/murmuri/puri/Mandakki. Mandakki/munaddakki is prepared from Rice. This Quick Charmuri /Masala Mandakki is prepared in Udupi style. Try and enjoy Udupi style of Mandakki. Added Chat Masala and Little garam masala to rasam powder. (twist in the kahani - Khaneka Meharbani).


When we go to Udupi we do visit Ratha beedi/Car street as it is known as, is surrounded by temples and Ashta Matas. Famous Udupi Shree Krishna Temple is here in Ratha Beedi Udupi.
The streets are always filled with people who are visiting temples, the vendors, various shops and even some houses also you can see there.
In Ratha beedi there are some people sell varieties of food. The charmuri sold here is very famous and yummy. Churmuri seller does a lovely charmuri and people will be surrounded and the gathering for his charmuri is always so many. He does use coconut oil, rasam powder, carrots and onions.

Hotel Mantapa in Saligrama Near Brahmavar (Karnataka/Indian) is one of the famous spot for Udupi Style Mandakki.

Let us see some benefits of eating coconut oil. 
Coconut oil is high in natural saturated fats and it helps in increasing the healthy cholesterol in our body. It also helps in converting bad cholesterol into good cholesterol. It helps to promote heart health and lower the risk of heart heart diseases. It helps to increase immunity against infections and diseases. It is useful for weight loss. Coconut oil contain fatty acids and it helps in taking away the excessive weight. It also helps in reducing abdominal obesity in women. Coconut oil is easy to digest and helps in healthy functioning of the thyroid and endocrine system. ( Endocrine system is the collection of glands that produce hormones that regulates metabolism, growth and development tissue function, sexual function, reproduction, sleep and mood among other things). Coconut oil helps to protect the infected body part from fungi, bacteria and viruses. It is good for bruises since it speeds up the healing process of damaged tissues. Coconut oil contain minerals like calcium and magnesium and these minerals are necessary for the development of bones. It is very good for women in their middle age who are prone to osteoporosis. It helps in controlling blood sugar and improves the secretion of insulin. Coconut oil is a good stress buster. It is good for skin and hair care.
This is simple, easy and yummy Churumuri. All You need is Puffed rice groundnuts, some sev or fried cornflakes.
I have mixed Puffed rice, ground nuts, onions, grated carrots, coconut, rasam powder and coconut oil.
" Quick Charmuri " is one of the good snack for the evening.

Things needed :

Puffed Rice : 1 Big Bowl
Corn flakes : 1 Small bowl
Ground Nuts : 2 Tablespoon
Oil : 2 Tablespoons
To Add :
Cut Onions : 1
Grated Carrot : 1
Rasam/Sambar Powder : 1 Teaspoon
Garam Masala : 1/4 Teaspoon
Chat Masala : 1/4 Teaspoon
Grated fresh coconut : 2 to 3 Tablespoons
Salt : A little
Coconut Oil : 2 Tablespoons
Lemon juice : 1 Teaspoon

Method :

1 Heat a pan and put oil and let it heat. Fry groundnuts till they turn slightly golden brown.
2. Remove it from the pan. Add cornflakes and fry on low flame. Add puffed rice and mix it well.
3. Put off the fire and let the puffed rice be in the pan.
4. Wash and remove the outer layer of carrots and grated it.
5. Remove the outer layer of onion and wash it. Cut it into small pieces.


6. Grate coconut and keep it aside.
7. Now take a big plate or bowl.
8. Add cut onions, grated coconut, carrots and rasam powder, garam masala powder, chat masala powder. Add Lemon juice.
9. Mix all the ingredients nicely.


10 Put these mixed ingredients to puffed rice and mix it well.

11. Add coconut oil and mix it slowly.

12. Serve or eat quickly or it might turn soft.

Note :

You are supposed to mix onion, carrot mixture when you are ready to eat or serve. Or it turns soft and it does not hold crunchy taste. Adding dry roasted groundnuts at the top is optional. We do not add it.
You can add cut tomatoes instead of lemon juice. (I added lemon juice). Adding sev or mixture adds to the taste. (But we do not add). Any brand of rasam powder/sambar powder can be used.( I used MTR  Rasam Powder). It provides Udupi style of rasam flavour. Adding garam masala and chat masala is optional. I have added a very little quantity of garam masala and chat masala powders.
You can prepare Puffed Rice mix and store it. (mixed with cornflakes and groundnuts).
Time : 15 Minutes
Serves : 3 to 4 .
Puffed Rice Preparation : 
  http://nsomayaji.blogspot.in/2011/05/mandakki-chat-puri-chat.html

Friday, October 27, 2017

Ragi & Rice Flour Spicy Rotti

Ragi/Finger millet is one of the healthy millet and is used more and more these days. I have prepared Ragi -Rice flour rotti and rotti is loved by many. Ragi Rice flour rotti tastes so Yummy.
Here I have tried Ragi/Finger millet flour and very little amount of rice flour which adds to the taste to rotti. Adding rice flour gives a crisp and yummy taste and it holds the rotti dough in good form.


I have also used botte gourd coconut, ondelag aleaves carrots, ginger and green chilly.

 It is always better to eat home cooked food. Use of spices also should be considered while cooking. Too many spices should not be eaten regularly.
Let us see some benefits of eating " Ginger " in our diet.
Ginger is one of the ancient spices. It is known for its health benefits. Ginger helps to boost bone health, strengthen our immune system. It helps to increase our appetite and prevent cancer. It helps to improve respiratory conditions and good for digestion. It is good for reducing excess gas and helps to relieve pains during menstrual periods in women. Good for nausea and flu. Ginger is known as oldest herbal medicine and used in traditional treatments. It is also good for curing inflammation and diarrhea.
No Onion  OR No Garlic is used in this " Ragi & Rice flour Spicy Rotti". 
Let us see the recipe now :

Things Needed :

Ragi /Finger Millet  Flour : 2 Cups
Rice Flour : 1/2 Cup
Bottle Gourd : 1/2 of one medium sized Bottle gourd
Carrots : 2 
Green chilly : 1 
Ginger : An inch
Salt : As required 
Cooking Oil : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Curry Leaves : One handful.
Ondelaga /Gotukola Leaves : 1 Handful.


Method :


1. Wash and cut curry leaves, ondelaga leaves and coriander leaves.

2. Wash and remove the outer layer of ginger and wash it again. Dry grind it with washed green chilly and ondelaga leaves.
3. Remove it from the mixi jar. Grate coconut and keep it aside.
4. Wash and remove the outer layer of carrots, bottle gourd and grate it . Keep them aside.
5. Take a big bowl. Add Ragi and rice flour. Add ground ginger,green chilly and ondelaga leaves mixture.
6. Add grated coconut, carrots, cucumber and cut coriander leaves and curry leaves.

7. Add salt and mix it well. Add required water and mix it well. Let the dough be little thicker than idli dough. It is easy to spread it on the tava/pan.
8. Leave it for 5 minutes. 

9. Keep a tava/pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
10. Now take a handful of the dough and spread it on the tava in circle shape. 
11. Let it be equal spread. Sprinkle little oil on the top and cover the lid.


12. Let it cook for 1 to 2 minutes. Sprinkle oil and cook the other side for 1 to 2 minutes. Let the flame to low and medium. (Or rotti turns as hard and chewy).


13. Remove the rotti from the pan and serve hot rotti with ghee/butter on the top and side dish of your choice;

14. Repeat the same and prepare rotti with remaining dough. 


Note : 

1. It is always better to eat this " Ragi & Rice flour rotti when it is hot. Adding ghee /butter adds to the taste. Use of oil more/less is optional. Use of onions or garlic is optional. Adding 1/2 cup of curd helps the rotti to be soft. Use of more green chilly is optional. You can use red chilly powder. You should cover the rotti while cooking. It helps the rotti to be very soft and cooks quickly. 
Time : 30 Minutes + 10 Minutes for preparations.
Serves : 3 to 4 .

Thursday, August 17, 2017

Veggie Macaroni with French Fry toppings.

Veggie Macaroni is filled with veggies like carrots, beans, tomatoes and potatoes. We can have them for breakfast/snack/dinner.

I wanted to make something spicy and was just searching for some thing, didn't know what to do. Saw a pack of macaroni and got the idea and tried this spicy macaroni. Of course its Indian style when you think of spicy.
I have used macaroni, tomatoes, beans, carrots, potatoes and coriander leaves with little spices including oregano. ( Herb spice used in Italian food).
Let us see the recipe Now :

Things needed :

Tomatoes : 2 to 3 (Medium sized)
Beans : 10 to 15
Potatoes : 4 to 5
Macaroni : 1 Bowl (250 Grams)
Olive oil : 2 Tablespoons
Jeera /Cumin powder : 1/2 Teaspoon
Chilly powder : 1/2 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Oregano : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Handful
Cooking oil : 1/2 Cup (To fry potatoes).

Method :

1. Keep water for boiling and let it boil. Put macaroni and let it cook till it is soft.
2. Drain out the water once macaroni is cooked and let the cooked macaroni cooled.


3. Put a teaspoon of olive oil on the top of drained macaroni.
4. Wash and cut tomatoes into small pieces.
5. Wash and cut carrots and beans. Cook with little water til it turns soft. (Not over cooked).

6. Wash and remove the outer skin of potatoes and cut it as thin stick.
7. Wash and put the pieces in a bowl of water. Wash and cut coriander leaves into thin pieces.
4. Keep a pan on the fire and let it heat. Put oil and let it get hot.
5. Add jeera and fry till it turns slightly golden brown.
6. Add tomatoes and fry nicely till it turns soft. Add cooked beans and carrots.
7. Fry for 2 minutes. Add salt, dry ginger powder and jeera /cumin powder. Mix it well.


8. Add boiled and cooled macaroni. mix it well. Let it cook for a minute.

9. Sprinkle Oregano ( 1 teaspoon) on the top. Mix it nicely and put off the fire.

10. Now keep oil in a pan on the fire. Let it get hot. Fry cut potatoes till they turn golden brown.
11. Remove it from oil and put it on Veggie Macaroni. Add cut coriander leaves.

12. Stir slightly and serve " Veggie Macaroni " with tomato ketchup.

Note :

Do not over cook vegetables and macaroni. (noodles). Do not put lots of spice. Let it be mild.
Adding a bit of garam masala/chilly powder (1/2 teaspoon) will add to the taste. Adding olive oil is good for health. Adding more vegetables is optional. Adding any type of sauce of ketchup to macaroni is optional. Example : Tomato ketch up, soya sauce or tomato sauce. ( I have not used).
Adding onions and garlic is optional.
You can choose and top up the macaroni with grated cheese, grated paneer, potato chips, onion rings or with vegetable salad. Try and Enjoy..
Time : 30 Minutes.
Serves : 2 to 3 .

Jack fruits Seeds Tikki

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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