Carrot and Peanuts Kosambari

Ingredients:
Carrots-2,grated
Moongdal/hesarubele-2tbsp
Roasted peanuts-2tbsp
Fresh coriander-1tbsp
Green chillies-1,finely chopped
Fresh coconut,grated-2tbsp
Pepper powder to taste
Salt to taste
Lemon juice-1tsp
Oil-1tsp
Mustard-1/2tsp
Hing-pinch


Method:
Wash and soak moongdal in half cup of water for 1hr.
Roughly crush the roasted peanuts and keep aside.
In a bowl mix grated carrot,moongdal, fresh coriander,grated
coconut,Lemonjuice and seasonings to taste.
Heat oil in a pan add mustard,when they begin splutter add
green chillies and hing and take out of the flame.
Add the tempering to carrot mixture and mixwell.
Add crushed peanuts before serving.

Serve as a side dish.

Carrot Halwa

INGREDIENTS:

Carrots,grated-2 big

Sweetened Condensed Milk-100ml

Milk-1cup

Ghee-2tsp

Cardamom powder-1/4tsp

Cashew nuts-1tbsp

Almonds-1tbsp

Raisins-1tbsp

Sugar-1tbsp

METHOD:

1.Peel and grate carrots.

2.Heat a milk in a pan when the milk begins to boil add

grated carrot and cook until all the milk dries up.

3.Add sweetened condensed milk, Cook on low flame till dry, stirring occasionally.

4.Add ghee and cook for another 10 minutes until ghee oozes out.Sprinkle cardamom powder.

5.Garnish with cashewnuts,raisins and almonds.

Boti Masala

Boti masala which sound's very nonvegetarian isn't it! but it is purely vegetarian.Boti is a yellow coloured,tubular shaped rice papad which are 7-8cm long.These is a recent invention of chaatwala's using a fried botis... which is very easy to make and taste's yummy.Instead of botis you can use fried rice papads.




Ingredients:

Fried botis-1pack(contains 12-15)or(i used home fried)

Carrot-1medium,grated

Onion-1,finely chopped

Coriander-2tbsp,chopped

Roasted peanuts/congress kadlebeeja-100gms

Red chilli powder-1tsp

Chaat masala-1tsp

Lemon juice-1tbsp

Salt to taste

Method:

1. Carefully and gently make a slit with a clean unused small blade and keep it aside.

2. In a bowl put all the other ingredients and mix well.

3. Take a tbsp of mixture and stuff the mixture into botis and serve immediatly.

Iyengar Bakery Toast

Iyengars bakery's are found every where in south karnataka,especially in Banglore,Tumkur,Mysore and Mandya.
They have introduced some fine delicacies like vegetable puffs,potato buns,dilkush,honey cake ,biscuits and cookies like benne biscattu,kobari biscattu and many more..Toast is one of them which is very simple and easy to make...



Inredients:

Carrots- 1 medium,grated

Onion - 1 medium ,finely chopped

Green / red chillies - 2

Coriander (chopped) - 1 tbsp

Tomato- 1,finely chopped

Mustard - 1/2 tsp

Jeera-1/2tsp

Turmeric-1/4tsp

Chilli powder - 1/2 tsp

Lemon juice-1tbsp

Oil - 2 tsp

Salt to taste

White bread slices-6,lightly toasted

Oil for frying


Method:

Heat oil in a frying pan, add mustard and jeera when it splutters
add onions, chillies and tomato fry until onions and tomato become soft.
Add turmeric,chilli powder fry for a second.Now add grated carrot fry for a minute
Add salt to taste and sprinkle lemonjuice and coriander,close the lid and cook in a low flame for 5 mins.
Take a tbsp of carrot mixture spread on toasted slices.Heat a tava,place stuffed bread slices on tava, two at a time,spinkle little oil around the slices until the base becomes crisp and brown.serve hot with coffee.

Carrot palya

Ingredients:

Carrots- 2 medium,grated

Onion - 1 big

Green / red chillies - 4 to 6

Coriander (chopped) - 1 tbsp

Grated coconut - 2 tbsp

Mustard - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 10

Oil - 2 tsp

Salt to taste


Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry

Add onion, chillies and curry leaves fry until onions become soft

Now add grated carrot fry for a minute

Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.

Garnish with fresh grated coconut and coriander

Serve with chappatis or as side dish.

Carrot and raisins scones

 

Ingredients:

250gm-Self raising flour,sifted

1Tsp-Baking powder

Pinch of salt

50gm-Butter,diced and chilled

25gm-Castersugar

50gm-Raisins

75gm-Carrots,grated

250ml-Buttermilk

Milk to glaze

Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.

Put the flour, bakingpowder,salt and butter in a bowl,mix with hands until the mixture turns into crumbs.

Add sugar,raisins,carrot and buttermilk, use a knife to mix everything together.

Knead the dough lightly on a floured surface to make a smooth dough.Roll out the
dough to a thickness of about 2.5cm/1inch.

Dip a 2.5inch plain cutter insome flour then use it to stamp out 8rounds of dough.

Use a palette knife to lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 12-15minutes until the scones are risen and pale golden.

Serve with cream cheese.

Carrot and celery sandwich

Ingredients:
Carrot (grated) – 1
Celery stick (grated) – 1
Cheddar cheese (grated) – 1 cup
Bread slices – 6

Method:
1. Mix grated carrot, celery, cheese, salt and pepper
2. Toast the bread slices slightly
3. Spread the mixture on the bread slice evenly
4. Close the other slice
5. Toast the bread in a toaster or bake in a oven at 1800 C until cheese melts