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

Carrot Whole Wheat & Bajra Flour Flatbread#BreadBakers

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.

Ingredients 
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Kasuri Methi
½ Teaspoon Teaspoon Salt or to taste
¼ Teaspoon Ajwain Carom Seeds
¼ Teaspoon Amchur Powder
1 Tablespoon Grated Fresh Turmeric
1 Teaspoon Grated Ginger
2 Green Green Chillies - finely chopped
¼ Cup Chopped Coriander Leaves
½ Cup Heaped Grated Carrot
1 Tablespoon Olive Oil
¾ Cup Whole Wheat Flour
¾ Cup Bajra Flour
Water as required

Method 
In large bowl mix all the given ingredients well. Then add water a little at a time to to make a soft dough. Cover the dough and let it rest for 20 minutes. 
After that divide the dough into equal size balls.
Dust the work surface with whole wheat flour and roll each ball into a round circle.
Heat a tawa or girdle on medium low flame 
and bake each flatbread turning the sides till brown spots appear on both sides.
Brush them with oil or desi ghee and likewise bake the rest of the flatbreads.
Enjoy with a yogurt & pickle!!
Labels: Carrot, Bajra, Whole Wheat Flour, Millets, Flatbreads, Healthy, Vegan, Bread Bakers 

Passion Kneaded: Italian Easter Bread
A Day in the Life on the Farm: Hot Cross Buns Muffins
Karen’s Kitchen Stories: Casatiello Napolitano
What Smells Do Good?: Bunny Bread
A Messy Kitchen: Carrot Milk Bread
Ambrosia: Rosemary Dinner Rolls
Palatable Pastime: Carrot Bread
Zesty South Indian Kitchen: Sourdough Osterbrot
Magical Ingredients: Carrot Stuffed Carrot Buns
Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread 

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Healthy & Oil Free Veg Rutabaga And Carrot Soup#SundayFunday

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.   
I,  may be wrong, correct me if someone has the exact information on these two vegetables. I, was grown up eating homegrown turnips / navalkol.  Hence, I could see the difference in taste and color. 

This is a very healthy, oil free, vegan and gluten free soup.  Its so delicious , since rutabaga has a sweet taste.  
Serves 3
Ingredients

2 Medium Rutabaga  - diced
1 Large Carrot - diced
1 Large Onion - finely diced
6 Cups Vegetable stock
Salt and Black pepper to taste

Method 
In a large pot / pan add all the above ingredients except salt and pepper. Bring it to a rolling boil, then reduce the flame and cover the pot, let the veggies soften. Let it simmer for an hour or till the soup should also reduces to 4 cups.
When the soup reduces to 4 cups turn the heat off and let the soup cool a little before blending it. I used the immersion / stick blender. Place it back on low flame add salt and pepper to taste. Let it come to boil.  
Serve it warm with a dash of pepper and few basil leaves.
Labels: Rutabaga, Shalgam, Soup, Carrot, Oil Free, Healthy, Soup Swappers, Vegan, Gluten free, Sunday Funday

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Eggnog Carrot Kheer/Pudding#SundayFunday

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients 
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog 
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder
½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method
In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked. 
Then add the sugar and  cups milk let this cook till the carrots are softened and are fully cooked.
Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens. 
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.
Serves chilled with a dash of cardamom and cinnamon powder. Enjoy this delicious Creamy Eggnog Carrot Kheer.
Labels: Kheer, Pudding, Eggnog, Homemade, Carrot, Sweets & Desserts, Sunday Funday
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  • Eggnog Carrot Kheer from Sneha's Recipe
  • Eggnog Cookie Bars from Karen's Kitchen Stories
  • Eggnog Mini Flans from Mayuri's Jikoni
  • Eggnog White Russian from A Day in the Life on the Farm
  • Family Style Eggnog from Palatable Pastime
  • Homemade Eggnog from Amy's Cooking Adventures
  • Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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    Brown Bread Carrot Cabbage Sandwich#SundayFunday

    There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.
    Ingredients 
    1 Cup Packed Shredded Cabbage
    1 Cup Packed Shredded Carrots
    1 + ½ Cup Herbed Eggless Mayonnaise
    1 Teaspoon Hot Chilly Sauce
    1 Teaspoon Tomato Ketchup or to taste
    Salt to taste
    ¼ Teaspoon Black pepper powder
    Brown Bread slices

    Method
    Shred the cabbage and carrot.

    In a large bowl , mix in the sauce, tomato ketchup, a cup herbed eggless mayonnaise, black pepper powder, mix well to make a smooth sauce. Taste, add salt and if required you can adjust the seasoning accordingly.
    Now add in the sauce to shredded veggies, fold them in the sauce and mix well until they are coated properly. The sandwich spread is ready. 
    Take bread slices and arrange them on a board.On one slice spread the herbed eggless mayonnaise and on the other slice lavishly apply the prepared veggie spread. Cover with mayonnaise spread bread slice. Like wise prepare rest of the sandwiches. Cling warp and refrigerate for at least 2 -3 hours.
    Then when ready to serve take them out from the refrigerator and with a sharp knife cut off the sides of the sandwiches. Cut into shape of your choice.
    Serve & Enjoy!!
    Labels: Sunday Funday, Sandwiches, Carrot, Cabbage, Kids delight, Healthy snacks, Herbed Eggless Mayonnaise, Homemade, Vegetarian  
    Mayuri's Jikoni: Avocado Tomato Sandwich
    Palatable Pastime: Brie and Vegetable Agrodolce Sandwich
    Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich
    Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
    A Day in the Life on the Farm: Grilled Meatball Sub
    Food Lust People Love: Smoked Salmon Smørrebrød
    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese

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    Keto Coleslaw With Keto Thousand Island Dressing#SundayFunday

    Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..!  So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious! 
    2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing.

    Ingredients
    For The Dressing

    1 Cup Mayonnaise
    ¼ Cup Sugar Free Ketchup
    ¼ Cup Sugar free Sweet Pickle - chopped
    ¼ Cup Sugar free Sweet Pickle Juice
    1½ Tablespoon Minced Onion
    1 Large Clove Garlic - minced
    2 Tablespoons Red Bell Pepper , chopped - optional
    1½ Large Hard Boiled Egg - pressed through a fine sieve
    For The Salad
    ½ Medium Head Cabbage
    1 Small Carrot
    ½ Cup Shredded Lettuce
    2 Tablespoons Heaped Keto Thousand Island Dressing
    Salt & Black Pepper to taste

    Method  
    For The Dressing
    Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper ( I did not add), hard boiled egg in a mixing bowl and mix well to combine.  
    Pace all ingredients in a blender and pulse until the ingredients are smooth. If you want a chunky dressing, then pulse it once or twice only. Store salad dressing in refrigerator and use within 7 days

    For The Salad 
    Mix all ingredients in the bowl and refrigerate for at least 30 minutes so that the flavors infuse. Serve cold.
    Labels: Cole Slaw, Keto, Low Carb, Dressing, Carrot, Cabbage, Lettuce, Salad, Sunday Funday, International Cuisine   

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    Chilean Cazuela#EatTheWorld

    Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

    Serves 4 -5
    Ingredients 

    500 Gram Boneless Beef
    2 Tablespoons Olive oil
    1 Onion - roughly chopped
    1 Teaspoon Oregano
    1 Teaspoon Cumin powder
    Salt and Black Pepper to taste
    2 Cloves Garlic - chopped
    1 Medium Tomato - chopperized
    8 Baby Potatoes
    2 Carrots - chopped in big pieces
    1 Red or Green Bell pepper, seeded and cut into quarters
    1 Stalk Celery - chopped
    4 Big Chunks Red Pumpkin
    1 Cup Rice - washed & drained
    5-6 Cup Boiling Water
    2 Ears Corn - each cut into four rounds
    1 Cup Shelled Peas or Green beans - cut into big pieces
    2 Tablespoon Chopped Coriander/Cilantro

    Method
    Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
    Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
    Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.
    This warm and comforting dish is delicious.
    This stew also freezes well and taste delicious the next day.
    Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine
    Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
    Sneha’s Recipe: Chilean Cazuela 
    A Day in the Life on the Farm: Completos 

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    Herbed Stock Couscous Soup#Soupswappers

    This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

    Serves 3
    Ingredients

    For The Herbed Stock
    1 Big Stock Cube
    8 Cups Water
    5 - 6 Sprigs Fresh Thyme
    5 - 6 Fresh Sprigs Oregano
    10 - 12 Basil Leaves
    4 Ribs Celery - for the stock used the only leaves
    5 - 6 Sprigs Mint
    Other Ingredients
    4 Ribs Celery - chopped
    1 Large Carrot - diced
    1 Medium Onion - chopped
    1 Medium Head Broccoli - cut into florets
    1 Medium Tomato - diced
    2 Big Cloves Garlic - finely chopped
    ¼ Teaspoon Roasted Cumin Powder
    Salt & Black Pepper powder to taste
    A Dash of Paprika - Optional
    1 Teaspoon Olive Oil
    Hot & Sweet Sauce - as required

    Method 
    For The Stock
    In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

    For The Soup
    In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.
    Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.
    For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
    Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

    Soup Saturday Swappers

    Meal Sized Soups and Stews

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    Pulled Chicken & Celery Sandwiches#SundayFunday

    Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.
    Ingredients
    4 - 6 Big Slices White Sandwich Bread
    1 Cup Pulled Leftover Chicken
    ½ Cup Grated Cabbage
    1 Carrot- grated
    2 Tablespoons Finely Chopped Celery With Leaves
    2 Tablespoons Finely Chopped Salad Leaves
    1 Tablespoon Chopped Pickled Jalapenos
    1 Tablespoon Chopped Pickled Gherkins
    1 Tablespoon Sriracha Sauce
    ½ Cup Mayonnaise
    3 Tablespoons Grated Cheese
    Butter as required

    Method
    In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

    Butter both the sides of the bread.
    In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.
    Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.
    then trim the sides and cut into small triangles. 
    Serve, Enjoy!!
    Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices
    For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event our host, is Wendy of A Day in the Life on the Farm.   

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