This is a nutritious chutney. As my daughter doesn’t take vegetables to school, I need to sneak it in her diet. I give this with her morning dosa and she can get the benefit of both the vegetables. The colour is vibrant because of the beetroot used. The chutney tastes great with idli or dosa. I also make a rice with this chutney. The recipe is in my other blog.
Posts tagged CARROT
6. Give a nice mix and transfer to a serving bowl. Garnish with carrot swirls and serve immediately.
Please check out the other marathoners running this 17th edition of blogging marathon here.
Linking this to Kriti’s Serve It – Raw, Kalyani’s Kitchen Chronicles-Go Nuts hosted by Archana and Renuka’s Salad Splendour
1. Fluff the cooked rice with a fork to separate grains.
2. Heat ghee in a pan and add all the spices.
3. When they crackle, add onions and saute until golden.
4. Add carrot and salt and saute until the carrot is cooked. Remove from flame. If you like it crunchy then remove from flame when half done.
5. Add the cooked rice to the mixture. Carefully mix the rice so that it doesn’t turn mushy.
6. Serve along with raitha and gravy of your choice.
For the fourth day of Blogging Marathon#15,I tried out these stuffed bread rolls. The filling is a combination of potato, capsicum and carrot and the spices were chaat masala. The filling itself was delicious and inside those soft rolls, they were awesome. My hubby gave me a thumbs up when he tasted it. The rolls didn’t come out round because of the weight of the filling. But it spread out a little and became larger than the usual rolls. This goes perfect with a cup of coffee during evening.
All Purpose Flour-1 1/4cups
1. Cut carrot and beans into small pieces. Chop onion and green chillies.
2. In a pressure cooker, add oil and add mustard seeds and urad dhal.
3. When they crackle, add curry leaves.
4. When curry leaves change colour, add onion and green chillies.
5. Saute until golden.
6. Add beans and carrot.
7. Add salt and 2tbs water.
8. Close the cooker and put on weight.
9. When it whistles twice, switch off flame. Release pressure and open the lid immediately.
10. Make sure that there is no water in the carrot. Add grated coconut and give a nice stir.
11. Transfer to a serving bowl.
All Purpose Flour-2cups
Olive Oil or Refined Oil-1/4cup
For The Carrot Filling:
1. Mix flour and salt.
2. Add the flour to the starter and mix well.
3. Add oil and knead the dough for 10 minutes until smooth and silky.
4. Cover and let it rise for 2hours.
5. While the dough is proofing, prepare the carrot filling.
6. Heat ghee and saute carrot until fragrant.
7. Add 3tbs sugar, tutti frutti and essence.
8. Saute until sugar dissolves and the mixture leaves the sides of the pan.
9. Allow it to cool.
10. After two hours or when the dough is twice in volume, transfer it to the counter.
11. Punch down dough.
12. Divide the dough into two equal parts.
13. Keep one portion covered while working on the other.
14. Roll out the portion into a rectangle of 24cm*30cm.
15. Apply the butter evenly on the rolled rectangle.
16. Spread the carrot mixture evenly on the butter and sprinkle the sugar on it.
17. Start rolling the 24cm side into a tight log.
18. Cut the log into 6 equal parts.
19. Grease a baking tray and arrange the rolls leaving 2 cm in between.
20. Roll the other portion into a rectangle of 24cm*30cm.
21. Apply generous portion of nutella spread.
22. Roll it into a log.
23. Cut it into 6 equal parts and arrange them on the same tray.
24. Cover and let it rise for 1-1 1/2hours.
25. Preheat oven to 180C.
26. Bake the rolls until golden on top. Start checking from 15minutes.
27. Let the rolls cool.
Whole Wheat Roti-2
Pepper powder-to taste
Coriander Leaves-4tbs(finely chopped)
Onion-1(sliced into rounds)
1. Mix moong sprouts, curd and salt to taste. Keep it aside.
2. Heat 1/2tsp olive oil in a pan and add carrot, beetroot and radish. Add salt and pepper powder and mix well.
3. Saute till the mixture becomes dry.
4. Place a roti on a plate. Place half of the carrot ixture in the middle.
5. Place half the sprouts mixture on the carrot mixture.
6. Sprinkle coriander.
7. Fold both sides to the centre to form a roll and secure ends with two cloves.
8. Repeat for the other roti.
9. Serve along with sliced onions.
Sending this to Priya’s CWS-Moong beans.
Today is the second day of Blogging Marathon#10-Group2. I have taken the theme Deceptively Delicious and am sending this as an entry to Kid’s Delight with the same theme guest hosted by Pavani and started by Srivalli. This is a power packed smoothie best served chilled. The colour is very inviting and kids will surely love it. Even those who run away from beetroot will also like it. It is very filling and nutritious smoothie. The snap was taken before refrigeration. After cool the colour was darker and it looked gorgeous.
I got this idea from Fox History channel The chef prepared a kind of pulao and stuffed vegetables with the pulao and cooked them. I don’t remember the country but it came on Food Safari series. It looked so inviting and I couldn’t postpone preparing it. I prepared a veg pulao and stuffed 2 large capsicums with it It was so delicious. My hubby wanted more. I served it along with cucumber slices and we had a nice lunch today.