Posts Tagged 'Carrot'

Ambika’s Apple-Carrot-Ginger Chutney

I landed on Ambika’s blog when I was looking for a pizza dough recipe. I bookmarked her Apple-Carrot-Ginger Chutney recipe the moment I saw that on her blog. I did skip a couple of ingredients to suit my taste other than that I pretty much followed her recipe.


Medium Apple 2
Carrot, diced finely 1
Small Onion, chopped 1/2
Ginger, chopped 1 inch
Red Chilli flakes (optional) 1/2 tsp
Red Chilli powder 1 tsp
Turmeric 1/4 tsp
Apple Juice (optional) 1/2 cup

To Season:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Asafoetida a pinch


  1. Peel and core the apples; chop them finely.
  2. Heat oil in pan; add mustard seeds, urad dal, cumin seeds, asafoetida.
  3. Add the onion, ginger and fry for a minute.
  4. Now add the carrots into this and cook for a few minutes.
  5. Add the apples, turmeric, red chilli powder, salt and give a good stir; Add the apple juice now (if you are using).
  6. Turn down the heat to medium and cook for another 25 minutes; keep stirring once in a while.

I served this with Chapati. Me and my husband both liked it. I have saved some in the refrigerator to have with dosai tomorrow. For step by step pictures, please check here.


Carrot Kheer

Carrot Kheer


Carrots, diced 4 large nos.
Milk (I used 2%) 4 cups
Cardamom powder 1/2 tsp
Badam powder 2 tsp
Butter 1/2 tbsp
Sugar 6 tbsp or more
Pista, chopped (for garnish) A few


  1. Pressure cook the carrots till they are soft.
  2. Butter a deep heavy bottomed sauce pan and heat it on medium heat.
  3. Boil the milk and let the milk to reduce to 2.5 cups – make sure to keep stirring the milk in between.
  4. In the meantime, puree the cooked carrots in a blender.
  5. Add the pureed carrots, sugar, cardamom powder, badam powder into the milk. Mix until everything blends together.
  6. Take off from heat and let it cool for sometime.
  7. Refrigerate for a couple of hours.

Sprinkle the chopped pista on the top and serve cold.

Cabbage Carrot Poriyal

This poriyal is one of the recipes which I learnt from my mother-in-law. This goes well with the roti rather than with rice. Since we dont eat spicy foods, I usually use 2 red chillies. More chillies can be added as per the spicy level.

Cabbage , cut into long strips 2 cups
Carrot, cut into thin strips 1 cup
Tomato, cut into thin strips 1/2 no. medium
Cinnamon stick 1/2 inch
Cloves 2 nos.
Red Chillies 2 nos.
Whole Black Pepper 4 nos.
Fennel seeds 1 tsp
Turmeric 1/4 tsp

1. Heat a kadai with some oil and add the cinnamon, cloves, fennel seeds and redchillies.

2. Add the carrots and fry for 2 mins.

3. Add the cabbage and fry for a minute. Close the kadai half-way with a lid and cook in medium heat for 3 mins (stir in between).

4. Add in the turmeric, salt and the tomatoes. Continue to cook for 5-7 mins till the vegetables are cooked enough.

Serve hot with roti.


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