hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Some like it hot

Recipes with carrots

19Jun 12

Carrot Kanji

Carrot Kanji
Carrot Kanji
is a refreshing drink made from fermented vegetables. You basically chop up various vegetables and mix them into water in a transparent pitcher and leave them in the sun for a few days to ferment. It does not take long to prepare, and once made, it can stay fresh in your refrigerator for up to two weeks. This drink is served chilled, and it has quite a strong, unique carroty flavour. In fact, some people find it a bit too strong the first few times they try it.

Traditionally, kanji is made with black carrots, which are found in northern India in the winter. However, since black carrots are hard to find in the West, you can use regular orange carrots for this Carrot Kanji drink, and it will still have its distinctive flavour. (For a warm treat, I recommend this comforting carrot, coriander and cumin soup.)

Carrot Kanji not only is low in calories but also may help you lose weight. Some studies have shown that eating red chilli peppers helps people slim down. Apparently, they curb your appetite. They may also raise your metabolism. Since my Carrot Kanji recipe calls for red chilli peppers, this is good news for those of you on a diet. I must point out that you may add in more red or green chilli peppers if you want to. Play around a bit with the quantities to see what spiciness level you like best.

Carrot Kanji
Author: 
Recipe type: Drink
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Carrot Kanji is a refreshing drink made from fermented vegetables.
Ingredients
  • 1kg Carrots
  • 2tbsp. Mustard Seeds
  • 2tbsp. Red Chilli Powder
  • 1 Green Chilli
  • 1tbsp. Salt
  • 4 litres hot Water
  • Mint Leaves to garnish

Instructions
  1. Wash and peel the carrots.
  2. Slice each carrot lengthwise into 3 or 4 long strips.
  3. Grind the mustard seeds with a mortar and pestle.
  4. Chop the green chilli peppers well.
  5. Mix the carrots, salt, mustard seeds, red chilli and green chilli together in a transparent pitcher.
  6. Add in the hot water and stir well with a wooden spoon.
  7. Put the top on the pitcher and leave it in the sun for 3-5 days, so it can ferment.
  8. After the pitcher of kanji has fermented, store it in the refrigerator.
  9. Before eating, you can put it in the blender to create a smooth texture. This isn’t necessary, but some people prefer smooth as opposed to chunky.
  10. Crush some mint leaves and sprinkle them on top of the kanji just before serving.
  11. Serve chilled.

 

Continue reading
24Apr 12

Aloo Bonda Snacks

Aloo Bonda 

Aloo Bonda is a snack made of mashed potatoes dipped in batter and deep-fried. It is fantastic finger food, so I often serve it at parties as an appetizer.

These snacks can be served hot, straight from the deep fryer. Or you can also enjoy them after they have cooled down. Many people eat them with ketchup, but I prefer them with my Green Chutney recipe.

Ingredients:

  • 8 large potatoes
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 2 large onions, finely chopped
  • 1 slice of finely chopped ginger
  • 4 large green chilli peppers, finely chopped
  • 500g carrots, chopped
  • 500g peas
  • 2tsp lemon juice
  • 250g gram flour
  • 1tsp baking powder
  • 240ml of water
  • 6 tbsp Vegetable oil
  • Salt to taste

Preparation Method:

  1. Peel the potatoes and boil them.
  2. Mash them and add a little bit of salt. Set the pot with the potatoes aside.
  3. In a pan, heat up 1 tbsp of vegetable oil.
  4. Add the mustard seeds. Careful! They will crackle and pop.
  5. Add the cumin seeds.
  6. Chop the onions, ginger and green chilli peppers very finely.
  7. Add these chopped ingredients to the pan and stir briskly. Fry them until the onions are light brown. Add a little salt to make the onions sweat a bit.
  8. Chop the carrots and add to the pan along with the peas.
  9. Lower the heat and cook for about 15 minutes.
  10. Add the mashed potatoes to the pan and mix them in slowly. Let them fry for 5 minutes.
  11. Now remove the potato mix from the pan and set it aside in a large bowl. Sprinkle in a bit of lemon juice. Set this aside to cool.
  12. In a separate large bowl, mix the gram flour, 5tbsp of vegetable oil, water, a pinch of salt and the baking powder. Mix these ingredients together to form a thick batter.
  13. Heat a pot full of oil for deep frying.
  14. Once the potato filling has fully cooled down, form small round balls with them. Take a handful of the filling and form a round ball with the palm of your hand. You should be able to make about 8 round potato balls.
  15. Now take one of these potato balls and dip it in the batter.
  16. Gently lower it into the oil.
  17. Repeat this with all 8 balls. You can fry them all together in the pot.
  18. Deep fry them until they are crispy.

Makes: 8 Aloo Bondas
Takes: 2 hours

 

Note: For another potato recipe, try these Minty Jersey Royals with Chives and Lemon Butter.

Continue reading
09Apr 12

Carrot Halwa

Carrot Halwa is a delicious dessert. My grandmother used to make it for me, and I remember how she was able to get the rich mixture of carrots, nuts and milk just right. It is rich and heavy. But just a warning, this tasty Indian sweet is quite fattening.

It can be made with regular butter, but I prefer to make it with my Fragrant Ghee. Ghee just makes the taste that much more intense.

Many people garnish it with nuts and raisins as well. I suggest that if you do that, you do so sparingly as you do not want the taste to overpower this dessert. Just sprinkle a few nuts and raisins over it before you serve.

Ingredients:

  • 2kg carrots
  • 160g cashews, ground
  • 1tsp cardamom
  • Pinch of saffron
  • 3 litres milk
  • 800g sugar
  • 4tbsp ghee

Preparation Method:

  1. Peel the carrots.
  2. Grate the carrots and leave them in a small bowl. Set the bowl aside.
  3. Heat just 3 tablespoons of ghee in a deep pan on high heat.
  4. Crush the cashews. You can do this with a mortar and pestle, or you can just put the cashews in a ziplock bag and pound on them with the bottom of a pot.
  5. Lower the heat and put the crushed cashews into the pan and lightly roast them. They should turn light golden brown.
  6. Remove the cashews and set them aside.
  7. Add another tablespoon of ghee.
  8. Add the grated carrots and stir slowly.
  9. Sprinkle in the cardamom and saffron and stir for 3 minutes.
  10. Now pour in the milk. You can use skim milk to make the Carrot Halwa less fattening.
  11. Raise the heat and bring the milk to the boil.
  12. Once it has boiled, lower the flame and stir slowly.
  13. Cover the pot and lower the flame a bit more. Leave this to simmer for about 1 hour. Do not forget to check on it every so often and stir. After some time simmering, the ghee will start to ooze out, and it will become nice and thick.
  14. Finally add the sugar and stir well.
  15. Cook for another 10 minutes.
  16. It is now ready to serve.

 

Makes: 1 large Carrot Halwa
Takes: 2 hours

Note: Although it isn’t an Indian dish, I also recommend this carrot cake recipe. What better way to eat your veggies than adding them to a dessert?

Continue reading
29Mar 12

Mild Vegetable Curry

Mild Vegetable CurryThis is a very simple vegetable curry dish that makes a good substitute for the usual casserole. It’s very mild so those of you who are not used to strong Indian spices can start here with a nice, gentle dish and perhaps build your way up to a hotter recipe in the future.

 

Many people like to serve this on top of white rice. That makes it even more filling. However, vegetable curry is quite substantial and can be eaten on its own as well. I suggest a cauliflower and mushroom curry as it is also quite a mild and creative way to eat your veggies.

The good thing about this mild vegetable curry recipe is that it can be prepared very quickly, and it’s not very expensive. Since it’s so hearty and nutritious, it makes a great meal for young children, especially in the winter. That means you can feed your whole family on a budget. And, it’s a great way to get kids to eat their vegetables!

Ingredients:

  • 1 aubergine, peeled and chopped into 2 cm by 2 cm pieces
  • 1 large potato, peeled and chopped into 2 cm by 2 cm pieces
  • 4 large carrots, peeled and chopped into 2 cm by 1 cm pieces
  • 4 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 garlic cloves, diced
  • 4 tablespoons mild curry paste
  • 1 can coconut milk
  • 100ml water

Preparation Method:

  1. Preheat the oven to 200 degrees Celsius.
  2. Put the potato, aubergine and carrots into an oven-proof bowl with a lid (or a pot with a lid). Then, add 2 tablespoons of mild curry paste and 3 tablespoons of vegetable oil. Stir the ingredients gently so that all the vegetables are lightly coated with oil and curry paste. Put the oven-proof bowl with these vegetables into the oven and leave to roast for 25 minutes.
  3. In a large frying pan, heat up 2 tablespoons of vegetable oil until it is very hot. Next add the garlic. Fry the diced garlic for 2 minutes at medium heat. Then add the diced onion and fry for another minute. Add 2 tablespoons of curry paste. Stir it gently so that it is evenly distributed in the frying pan. Cook for 2 more minutes.
  4. Next, slowly stir in the coconut milk and the water. Lower stove to low heat and let simmer for ten minutes.
  5. Remove the roasted vegetables from the oven and add them to the sauce. Let simmer for 20 minutes.

Makes: 6 servings

Takes: 35 minutes

Continue reading