869 carrot recipes

Carrot Recipes, 1900 carrot recipes | Carrot, Gajar Indian Recipe Collection | 

carrot recipe collection. Carrot, or gajar, is one of the most versatile root vegetables you can find. It is mildly sweet in taste and found in different colors like orange, purple and yellow, but the most commonly found is the orange one. One is surprised as to how many different types of things can be made with carrots, ranging from sweets to juices, subzis and soups and much more. Below is a gist of a few of my favorite carrot recipes in every variation, hope you like it!

Carrot Recipes for Snacks

A super soft pancake, with rice flour, coconut and the brightness of carrots makes the perfect Carrot Dosas either for an evening snack or breakfast. Finger food is preferred around the world for snacks as well and there many that can be made with carrots like the creamy Carrot and Cheese Toast and the mind blowing Baked Carrot and Spring Onion Open Toast, which is an amazing medley of flavors together.

Something innovative that is cooked with carrot is Whole Wheat and Carrot Beetroot Savory Muffins. Don’t be confused by the word 'muffin', these are not sweet but instead are perked up with savory spices and make the perfect snack on the go. But if you're looking for something simple, look no further than Stuffed Cabbage Carrot and Cheese rolls, made with leftover rotis and simple veggies.

Healthy Carrot Recipes

There are so many varieties of healthy food that can be had in different ways, whether as juice or snack. Carrot, being rich in Vitamin A, is really important for us to incorporate in our diet. A few ways in which you can do that is first to make a juice like Carrot Beet and Apple Juice, a complete energy boosting drink. Another way to eat it is as a salad, a Cabbage, Carrot and Lettuce Salad. An offbeat healthy recipe would be Mini Carrot and Cabbage Buckwheat Pancake, which not only gives you the goodness of carrots but also of buckwheat.

Carrot Recipes for Soup

Due to the bright orange color and the mild sweetness, carrot soups become appealing to the eye and to the palate. There are a lot of options to pick from like the simple, yet wholesome Cream of Carrot soup to the more complex and rich Carrot and Moong Dal Soup. Carrot is a lovely ingredient that mixes well with a lot of other ingredients to produce impeccable dishes. One of such examples is Rice and Carrot Soup which is a unique combination of a cooked rice and sautéed carrots combined together and had as a meal.

Indian Carrot Recipes

The most basic way that uses carrot in Indian cuisine is by making Carrot Paratha. By simply adding grated vegetables to the atta, you can create so many types of parathas, carrot paratha being one of them. Another way to do it is to stuff the dough to get thick, scrumptious parathas like the Green pea and Carrot Paratha. A lot of Indians make bhakri as well, which is a thick pancake make of rice flour. This simple recipe can be jazzed up with vegetables, for example the Cabbage and Carrot Rice Bhakri, and be given a lovely twist.

Carrots are added to subzis to give them a hint of sweetness. In the Carrot and Methi subzi, carrots perfectly balance the bitterness of the methi with its sweetness. It works well in Broccoli, carrot and Paneer subzi too as all three have different textures and flavors that complement each other very well. Carrots are also added to rice dishes like pulao, and Carrot and Cucumber Curd Rice to enhance the overall taste.

Dessert Carrot Recipes

Who can mention carrot desserts without first taking the name of Gajar Halwa!! This is the most delectable Indian sweet out there, everyone's favorite. Here the grated carrots are cooked in milk, ghee and sugar to make to most creamy halwa. Carrots also make a great addition to a kheer like dessert called Carrot and Cashew Payassam. Being sweet in taste, simple desserts like Chocolate, Carrot Brownies can also be made with carrots which also provide some earthiness to the taste.

Enjoy our collection of 1900 Carrot Recipes.

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A thick sago soup flavoured with soya and lemon grass and cooked with carrots and onions.

potato and spring onion soup recipe | Indian spring onion potato soup | Thai style spring onion soup with potatoes | with 25 amazing images. potato and spring onion soup recipe | Indian spring onion potato soup | Thai style spring onion soup with potatoes is a satiating soup which is best enjoyed on a cold evening. Learn how to make Indian spring onion potato soup. To make potato and spring onion soup, combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside. Heat the oil in deep non-stick pan, add the spring onions whites, basil and red chillies and sauté on medium flame for 1 minute. Add the carrot, potatoes and mushrooms and sauté on medium flame for 2 minutes. Add 4 cups of water and salt, mix well and cook on medium flame for 5 minutes. Add the cornflour-water mixture and soy sauce, mix well and cook on medium flame for 1 minute, while stirring occasionally. Switch off the flame, add the lemon juice, coriander and spring onion greens and mix well. Serve hot. A classic recipe from Thai cuisine, the Indian spring onion potato soup has a very unique mouth-feel and appetising flavour. The unique mouth-feel comes out of a combination of grated potatoes, chewy mushrooms and a range of crunchy veggies like carrots and spring onions. Herbs, red chillies and other ingredients like lemon juice and soy sauce make this Thai style spring onion soup with potatoes a mouth-wateringly tasty treat that leaves your taste buds yearning for more! You can also try other interesting recipes like the Potato and Chana Salad, and the Milano Minestrone. Tips for potato and spring onion soup. 1. Grate the potatoes just before making the soup, else they might discolour due to oxidation. 2. Basil leaves are authentically used in Thai cuisine, but if you wish you can replace them with mint leaves. Enjoy potato and spring onion soup recipe | Indian spring onion potato soup | Thai style spring onion soup with potatoes | with step by step photos.

The combination of veggies in the basic brown stock is such that it gives a light tinge of brown to the soup it goes into. Packed with nutrients from healthy veggies like bottle gourd, carrots, potatoes, tomatoes, and more, this is indeed a desirable addition to your soup.

This classic rice noodle dish with stir-fried mixed vegetables and peanuts is sure to delight your senses.

Serve desi dalia in an international style with vegetables and cheese, and your kids are sure to fall head over heels in love with it! Pour the prepared mixture into moulds of desired shapes and sizes, for interesting visual appeal

This tricoloured chilas are sure to lease your toddlers and make them eat these healthy nutritious chilas!

A zesty and healthy topping of low-fat paneer and colourful vegetables makes this a scrumptious starter. Only 60 calories per sandwich, this is a nourishing starter to begin a healthy fare.

Perhaps the healthiest of payasam recipes, this is an interesting way to give your family a vitamin a rich health boost!

An indian-style soup for the desi palate! together with slightly-buttered toasted bread, this is sure to comfort and warm you up on even the gloomiest of winter days!

This easy handva can be served in just a few minutes. While the bottle gourd and curds, add health and taste to convenience.

Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!

crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with 31 amazing images. crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties is a perfect party starter. Learn how to make Indian poha aloo cutlet. To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough. Divide the dough into 24 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki. In a small bowl, add plain flour, cornflour and ½ cup water and whisk to make it lump free and smooth to make slurry. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides. Drain on an absorbent paper. Serve immediately with Schezwan sauce and tomato ketchup. A combination of Indian spices with veggies always works it magic. Veg poha cutlet is another classic example to prove this. The correct combination of finely chopped green chillies, ginger and garlic with a touch of lemon juice lifts up the flavour of this alluring snack. While the poha and bread crumbs bind the veggies together in the Indian poha aloo cutlet, the coating of maida mixture with seviyan makes them crispy. You can serve this as an after-school snack to your kids, as they will surely love the yummy taste. Serve veg poha patties with Schezwan sauce for adults and tomato ketchup for kids. Tips to make crispy poha aloo tikki. 1. You can store the mixture in an air tight container for 3 to 4 days in fridge. 2. You can also use breadcrumbs for frying instead of vermicelli. 3. If you are short of time, you can also fry this tikki as it is without any slury mixture or any coating. Enjoy crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with step by step photos.

Pineapple stir-fry, revive your taste buds with aromatic pineapple and exotic veggies stir-fried in soya sauce. Spicy and tangy, here’s a low-cal snack which also keeps the metabolism high.

Malwani gravy in its original cooking style requires lots of coconut and oil, making it obviously high on the calorie scale! For a healthier version of this tasty subzi, use just 2 tbsp of coconut and lots of coriander. To make it even healthier, I have used tikkis made from soya granules and potatoes. Add the soya tikkis just before serving this delectable subzi as otherwise they will soak up all the gravy and become soggy. Soya Tikkis in Malwani Gravy can double up as a snack and also make a great vegetable when served with rotis and rice .
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