Carrot recipes

Carrot burfi – 600th post

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KONICA MINOLTA DIGITAL CAMERA

                                                                         Ready to serve carrot burfi

Time taken : 45 minutes

Makes: 30

Carrots the most popular veggie commonly used in almost all homes for the known health benefits.  Carrots can be too small to the extent of 2″-2 ft in size in length and one-half of an inch to over 2″ in diameter. .  It is available in 2 colours namely orange and the red and is now available all the year round. The most health benefits of carrots intake is it is helpful in improving the eye vision and it reduces  the risk of cardiovascular diseases.  It can be either cooked or used raw in salads etc.  Today i would like to present my 600th post as this fabulous carrot burfi.

What you need to have:

1. Grated carrots – 1 cup

2. Sugar – 1 cup

3 . Besan atta – 1/2 cup

4. Milk – 1/4 cup

5. Pure ghee – 1/4 cup and 2 Tablespoons

6. Pista – A fistful(to garnish, i used Almonds)

7. Cardamom powder – A little KONICA MINOLTA DIGITAL CAMERA

                                                                             Ingredients of carrot burfi

What you do with what you have:

1. Wash, peal and grate carrots and grind it  with milk.KONICA MINOLTA DIGITAL CAMERA

                                                                         Grated carrots grind with milk

2. Sieve besan atta and dry roast it adding very little ghee till a pleasant aroma oozes out, but does not change the colour.   Transfer all the ingredients including the carrot mix and sugar into a wide skillet.KONICA MINOLTA DIGITAL CAMERA

                                                                                All ingredients in a skillet 

3. Place the skillet filled with all the ingredients on medium flame and keep adding ghee in steps as and when the sugar starts melting and combines with other ingredients to stir conveniently and also not  to burn the mix.KONICA MINOLTA DIGITAL CAMERA

                                                                         Ghee being added in steps

4. Keep heating  on medium flame and add cardamom powder once it slowly starts leaving the sides of the skillet.KONICA MINOLTA DIGITAL CAMERA

                                                      Cardamom powder being added to the burfi mix

5. Continue heating on medium flame till the burfi mass  completely leaves the sides of the skillet and turns like chapati dough, drop a little in water and see if it can be rolled into a non stick ball, then  just switch of the flame and garnish with grated cashews and almonds.KONICA MINOLTA DIGITAL CAMERA                                                         Grated dry fruits being spread on the burfi mass

6. Grease the plate and spread the burfi mass on it and cut it immediately.KONICA MINOLTA DIGITAL CAMERA                                                                                    Carrot burfi being cut 

7. Transfer it to a plate for a closer view of the dish.  On cooling, store it in air tight containers and will be afresh for at least 10-15 days.KONICA MINOLTA DIGITAL CAMERA

                                                                               Ready to serve Carrot burfi

Time taken : 45 minutes

Makes : 30

Note: 1. Grated carrots should be grind fine with milk else will not be suitable to set the burfi.

2. One can replace the normal milk with full fat milk which will in turn be easier to set the same and also tasty for sure

3. Always once the burfi mass is spread on the plate cut it immediately.

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Carrot Rice

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The veggie carrot is so popular and healthy that it forms a part of everyday ingredients.  We also prepare salads/kosambari, and add to sambar and most rice items not only for the bright colors but also taste. Today I would like to put up Carrot Rice, a real departure from the usual menu. Tastes great, healthy and easy to prepare. Here it goes:

What you need to have:

1. Basumati Rice – 1 cup

2. Grated Carrots – 2 cups

3. Fresh Green peas – 3/4 cup(can also use the dried one or even frozen)

Ingredients of Carrot Rice

Ingredients of Seasoning:

1.Masala patha – 2

2. Cloves -2

3.Cardamom – 1

4. Cinnamon – 2″ piece

5. Cumin seeds  – 1 Teaspoon

6.  Onions chopped – 1/2 cup

7.  Tomato chopped – 1/4 cup

8. Green chilli – 1

9. Cashews – A handful

10. Resins – A handful

11. Chilli powder – 1 Teaspoon

12. Turmeric powder – 1 Teaspoon

13. Garam masala powder – 1 /2 Teaspoon(Plain without chilli powder)

14. Dhania-jeera powder – 1 Teaspoon

15. Cooking oil – 2-3 Tablespoons

15. Salt -To taste

What you do with what you have:

1. Wash, peel and grate carrots fine and keep it aside.  Also wash and drain water from rice too.

2. Wash and chop Tomatoes fine, Wash, peal and chop onions lengthwise as well and keep it aside as shown in image 2.

3. Place a cooker with 2 tablespoons of cooking oil in it on medium flame.  When heated add slit green chilli, Masala patha to it.  When fried add cumin seeds, cardamom, cloves and cinnamon sticks.  When fried add cashews and resins to it and stir well. When fried, add chopped tomatoes from step 2 to it and when it turns mushy add chopped onions from step 2 to it. Add required quantity of salt to it and allow it to turn transparent stiring every now and then.

Chopped tomatoes, onion and masala items being seasoned

4. Add Turmeric powder, chilli powder, dhania- jeera powder and garam masala powder in a row. Finally add green peas and grated carrots to it and fry it on low flame only.

Grated carrots and Green peas being fried

5. Add Basumati rice from step 1to it and fry for a minute. Add required quantity of water to it and cook as usual for around 20 minutes

Basumati rice being fried in the seasoning

Required quantity of water added before cooking

6. Ready to serve Carrot Rice is as shown in the image below. Enjoy with raitha of your choice.

Ready to serve Carrot rice with salad

How long it takes: 1 hour

Number of servings: 4