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.

Goto Page: 1 2 3 4 5  ... 27 28 29 30 31  ... 59 60 61 62 63 

quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with 14 amazing images. To make quick carrot and capsicum pickle, combine the masala mixture, carrot and capsicum in deep a bowl and mix well. In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes. Pour the hot oil over the carrot and capsicum masala mixture and mix well. Cover it with a lid and microwave on high for 30 seconds. Cool completely, serve immediately or store in an air-tight container and refrigerate till use. Quick pickles like this always come in handy when your taste buds yearn for a bit of fun, but you don’t have the patience to make a traditional pickle that involves maturing, drying, etc. This gajar shimla mirch ka achar is a classic example of this. Although it takes very little time to prepare, this unique instant carrot capsicum pickle has a very exhilarating flavour, thanks to a masala mixture that combines a couple of seeds and spices. You can especially notice the brilliant flavours of split mustard seeds and split fenugreek seeds in this quick Indian pickle. You can make a small batch of this quick carrot and capsicum pickle and store it in the refrigerator in a dry and clean airtight container for 3 to 4 days. In the quest for quick and easy accompaniments, try the Instant Mango Pickle and the Instant Chilli Pickle too. Tips for quick carrot and capsicum pickle. 1. The carrot and capsicum strips are best when they are cut into thin strips. 2. While we have used mustard oil in this recipe as it is the best option to make pickles, if you don’t have you can opt for any other oil. 3. Ensure that the mustard oil is hot enough before you add it to the spices, so that the oil absorbs the flavours of the spices well and mix with carrot and capsicum. Enjoy quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with step by step photos.

Sumptuous burgers made with mixed vegetable patties, crisp lettuce, tomato sauce, and all the works. What makes this version of Vegetable Burger rather special is that the perfectly crisp, golden coloured patties are cooked on a non-stick tava with minimal oil, yet they taste as crisp and succulent as the usual deep-fried ones.

Crostini is a popular starter of crisped bread served with exciting toppings. Here, we bring to you the ever-popular crostini, with a twist! The French bread is grilled with a touch of olive oil and served with a luscious cream cheese dip. What makes the Grilled Crostini with Cream Cheese Dip very exciting to the diner is the combination of ingredients in the dip – grated carrots, capsicum and garlic in a creamy base seasoned with spices. The carrot gives a nice hue to the dip while capsicum gives it an exciting crunch and garlic gives its characteristic pungency. Serve it immediately after preparation to enjoy the crispness of bread and the luscious mouth-feel of the dip. Try other crostini recipes like the Ricotta and Cherry Tomato Crostini or Roasted Bell Pepper Crostini .

kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with 26 amazing images. kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe is one of the common recipe that features on a Chinese menu. Learn how to make Indian style vegetable kung pao. To make kung pao vegetables, combine the cornflour and 1¼ cups of water in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 to 2 minutes. Add the capsicum, carrot, broccoli and salt and sauté on a high flame for 2 to 3 minutes. Add the schezuan sauce, soya sauce, sugar, vinegar and cornflour-water mixture, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with deep-fried cashewnuts. Kung pao vegetables is a popular class of recipes from the Schezuan region. It is basically a stir-fry with a spicy, velvety sauce that combines ingredients like Schezuan sauce and soya sauce. The interplay of these 2 sauce not only add flavour, but adds on to its hue and eye appeal as well. Here, the Indian style vegetable kung pao is prepared with an exotic and pungent combination of vegetables like capsicums, cubed onions, carrot and broccoli. While ginger and garlic add more flavour to it, a garnish of roasted cashews makes it exciting beyond words. This Indo Chinese recipe is served as an accompaniment to the famous Chinese Veg Fried Rice or 5 spice fried rice. It serves as an exotic accompaniment to burnt garlic fried rice too! Tips for kung pao vegetables. 1. Other vegetables like cauliflower, zucchini and baby corn can be added in this recipe. 2. Instead of water, you can add vegetable stock to make it more flavourful. Learn how to make vegetable stock at home. 3. Instead on onions, you can add spring onion whites and greens. 4. While Schezuan sauce is readily available in the market, if it time permits you can make Chinese Schezuan sauce at home. Enjoy kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with step by step photos.

Resembling spring rolls, these pattice are completely different to taste and packed with the goodness of vegetables and soya. Use fresh bread for pleasing results. Baking them gives a wonderful crusty finish. A splendid grab-and-go snack!

semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with 17 amazing images. semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma Kerala style. To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside. Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the semiya upma hot with coconut chutney. Sevaiya is a South Indian term used for vermicelli. semiya upma Kerala style is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina. The tempering remains the same, which is using mustard seeds and urad dal. Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the vermicelli upma is sure to be an instant hit with the whole family. If you are making it for kids, it is better to avoid the use of chopped green chillies and use lesser quantity of green chilli paste. What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work! While this snack needs no accompaniment, but if you wish you can serve it with coconut chutney for a complete South Indian experience. Tips for semiya upma. 1. Ensure to use hot water for cooking vermicelli. This reduces the cooking time. 2. If you wish you can use the whole vermicelli or break it into pieces for convenience. 3. Cool it well and pack if you are carrying it to work. We suggest you consume it within 3 to 4 hours. Enjoy semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with step by step below.

Thoran is an all-time favourite Keralite vegetable preparation. It is a simple but flavour-packed method of tempering veggies with red chillies and garlic, and seasoning it with crushed cumin seeds. A dash of red chilli powder adds a touch of spice to this peppy dish. Do not miss out on the garlic, because it not only adds flavour to the Mixed Vegetable Thoran but also helps control your blood pressure. The combination of ingredients in the tempering gives the Thoran such a rich aroma and flavour that you do not feel the reduction in salt. Enjoy this South Indian delicacy with whole wheat rotis .

Succulent cottage cheese, tangy curds, crispy veggies and a dash of red chilli flakes, grind them all together, and what do you get? A flavourful, cool and fresh-tasting dip! An easy garnish of carrots, celery and red chilli flakes gives the Veg Cream Cheese Dip the appropriate level of crunchiness too, making it a perfect accompaniment for crackers, chips or pita bread.

A splash of colours and a blast of flavours, all in a stomach-friendly form! This Vegetable Salad with Lemony Apple Dressing is indeed a wonder worth experiencing. Bright and colourful veggies ranging from purple cabbage to carrot and capsicum give you a variety of flavours and textures, while a tangy dressing adds to the taste. Apple is blended with the dressing to balance the flavour and to give it a luscious mouth-feel. Raw vegetables help to alkalize the body and are less likely to ferment in the gut, thus helping to reduce the chances of acidity. Do not make this dressing in advance as it will decolorize. Also try other stomach friendly salads like the Apple Chickoo Salad with Muskmelon Dressing or Cucumber, Bean Sprouts and Apple Salad .

A sumptuous soup of nutritious vegetable stock thickened with white sauce, the cabbage, carrot and onion soup stands out because of the addition of chopped veggies that provide a refreshing crunch to creamy soup. As always, a dash of pepper is all it takes to flavour this wholesome soup.

Made with a dough of cooked rice flour, the bhakris have a nice rustic texture and homely flavour. Veggies like cabbage and carrot add to the taste and texture of the bhakris while ingredients like crushed cumin seeds, green chillies and onions give it an appetizing pungency. Cabbage and Carrot Rice Bhakri must be enjoyed hot and fresh, right off the tava to relish its wonderful texture. It might get a bit chewy or hard once it cools. You can also try other bhakris like the Stuffed Urad Dal Bhakri or Chawal Bhakri .

sprouts, fruits and vegetable salad recipe | sprouted moong fruit salad | healthy matki, chana fruit salad | with 36 amazing images. sprouts, fruits and vegetable salad recipe | sprouted moong fruit salad | healthy matki, chana fruit salad is a healthy mix of ingredients which is a complete nutri-dense meal in itself. Learn how to make sprouted moong fruit salad. To make sprouts, fruits and vegetable salad, combine all the ingredients in a deep bowl and toss well. Add the dressing and toss well. Serve immediately. Be prepared for an adventurous experience packed into a salad bowl! The sprouted moong fruit salad has a little bit of everything, giving your palate a dynamic experience, with different flavours and textures. Mint is a true flavour boosted in this salad – experience its natural taste. Healthy matki, chana fruit salad is very satiating and ideal for weight-watchers as it includes a wise mix of sprouts, veggies and fruits, all of which are a must on their menu. Lots of antioxidants from the fruits and veggies help keep your body cells fit and fine! It is super healthy and can be had as a filling evening snack by anybody. The protein, calcium, vitamin B1, Magnesium, phosphorus, fibre and antioxidants in this sprouts, fruits and vegetable salad will help fight infections, nourish your skin and make you glow with good health. The creaminess of this salad is from the curd. All health conscious people including diabetics, heart patients and weight-watchers can enjoy this salad. They can make their choice between full fat curd and low fat curd. Include other salads like the Cabbage, Carrot and Lettuce Salad and the Walnut and Cherry Tomato Salad on your must-try list. Tips for sprouts, fruits and vegetable salad. 1. You can use other fruits and vegetables like sweet lime, pomegranate, baby spinach etc. 2. If you are carrying this salad to work, then pack the salad and dressing in a separate container and keep them refrigerated. Just before eating, mix and toss. 3. Those who are keeping an eye on the fat count, can opt for low fat curd. Enjoy sprouts, fruits and vegetable salad recipe | sprouted moong fruit salad | healthy matki, chana fruit salad | with step by step photos.

The easy availability of some ingredients like samosa patti has made life so much simpler for us. It is possible to make lots of interesting snacks quickly and easily using samosa patti and this recipe is one such. Here, we have filled the samosa patti with a combination of crunchy sautéed veggies like carrots and cabbage, spiced up with green chillies and garlic, and mixed with succulent paneer and gooey cheese. This gives the filling a multi-textured mouth-feel. The Cabbage Carrot and Paneer Samosa Patti Snack is then cooked with butter on a non-stick tava, to get a wonderful taste and texture, which you are sure to enjoy. Have a go at other snack recipes like Mixed Vegetable Handvo or Spinach and Paneer Cream Cracker Snack .

mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with 28 amazing images. mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure is a healthy snack with a perfect blend of nourishment and flavour. Learn how to make vegetable buckwheat pancake. To make mini carrot cabbage and buckwheat pancake, clean, wash and soak the buckwheat in ½ cup water in a deep bowl and keep aside for 20 minutes. Blend the soaked buckwheat in a mixer along with the water till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat a non-stick mini pancake pan and grease it with ¼ tsp of oil. Pour 1 tbsp of the batter into each of the 7 pancake moulds and spread it in a circular motion to make a 63 mm. (2½") diameter round. Cook them till they turn golden brown in colour from both the sides. Repeat steps 5 and 6 to make 10 more mini pancakes in 2 more batches. Serve immediately. Break away from your routine and try this vegetable buckwheat pancake when hunger strikes. It is simple and easy to make but has an enjoyable mouth-feel due to the cabbage and carrots. Dried mango powder and cumin seeds give the buckwheat pancake a dashing flavour, which completely masks the fact that there is less salt in this recipe. Making the low salt snack for high blood pressure in a mini size is a good idea because it looks attractive, but if you don’t have the mini uttapa pan you can make it on a regular tava too! A low-salt, low-sodium menu can also include other dishes like the Nutritious Radish Rotis and the Nutritious Vegetable Salad. You can benefit from the fibre these mini carrot cabbage and buckwheat pancakes lend. Fibre is a nutrient which helps to maintain a healthy gut and keep a check on blood cholesterol as well as blood sugar levels. So diabetics, heart patients and weight-watchers can include these pancakes in their regular diet. Tips for mini carrot cabbage and buckwheat pancake. 1. The batter for the pancake should be thick yet of pouring consistency. 2. If you notice that the pancake is sticking to the pan while cooking, this means that the batter is not thick enough. You can add little besan or jowar flour to the batter and make the pancakes. 3. Ensure that you cook the pancakes till they are golden brown in colour so that they get cooked completely and have a nice texture. 4. Cabbage can be replaced with finely chopped or grated cauliflower. Enjoy mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with step by step photos.
Goto Page: 1 2 3 4 5  ... 27 28 29 30 31  ... 59 60 61 62 63