Carrots?

hfot2

Does anyone have recipes using carrots? Not in halwa- not in soup, but as a veg?

The best ones I've been offered so far are stir-fried carrots and cabbage, and stir fried carrots and green chillies. There must be other carrot dishes out there.

However, I must admit, we just got back from another trip and found very few [which is to say NO] offerings of carrot as veg at the many places where we ate.

the opoponax

my family carrot recipe is to chop them into rounds, put them in a pot, cover with water, turn on the heat, add a tablespoon or so of honey (or better yet, maple syrup!), and cook the water off. yummy sweet side dish -- probably the first vegetable i was ever willing to eat as a child.

they're also great in a stew with potatoes, peas, onion, and maybe some meat. you can bake this same mixture in a pie crust with a little flour thrown in to thicken, and you get any of a number of 'pot pies' (chicken, turkey, veggie, the possibilities are endless). mmmm... gotta have an oven and a good pie pan, though.

ananda2193

I have an Indian cookbook and here's one recipe.

Carrots with fresh Dill:

1 lb. of carrots
1 tablespoon vegetable oil
2 tablespoons butter
3/4 teaspoon cumin seeds
pinch ground asefetida
1 (1/2-inch) piece fresh gingerroot, finely chopped
1 green chiles, seeded, finely sliced
1 teaspoon ground coriander
1/4 teaspoon ground tumeric
6 tablespoons water
4 tablespoons chopped fresh dill
Salt to taste
Dill sprigs to garnish

Cut carrots into 1/8-x 1-inch strips. Set aside. Heat oil and butter in a heavy saucepan and cook cumin seeds about 30 seconds, until they begin to pop. Add asefetida, gingerroot, chiles, coriander and tumeric; cook 2 minutes. Stir in carrots and water.

Cover and cook over medium heat for 5 minutes, or until carrots are just tender. Uncover, add chopped dill and salt, increase heat and cook over high heat about 2 minutes to evaporate any excess liquid. Serve hot, garnish with dill sprigs.

Makes 4 servings.

NOTE: This recipe is also delicious chilled and served as a salad.

There's also a Carrot and Pistachio Raita recipe if interested?

And I have a Spicy carrot recipe and spiced carrot dip if you want?

Suja

Warning - very low calorie and healthy recipe May not be suitable for all

Ingredients

500 gm carrots, in rounds
1 cup peas
1/2 cup Moong Lentils
1 Chilli (optional)
1 inch Ginger chopped finely
2 tbsp Coriander leaves chopped
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida (optional) (= natural flavour enhancer)
1 tsp Udat lentils (optional)
1 tsp Chana lentils (optional)
2 tsp Sambar Powder (reduce if you cannot tolerate hot food) (if you don't have it, use a mix of chilli powder, turmeric and coriander powder but its not the same)

Method

1. Cook carrots, peas and lentils together in enough water to cover everything and a bit more (use judgement). I use a pressure cooker normally. The lentils should be overcooked ie. so soft that when you press them between your fingers they should become mush.

2. Heat oil and add mustard seeds and asafoetida (if used). Wait for mustard seeds to pop. Add Udat lentils and Chana lentils (they give a nice nutty flavour and some crunch. Optionally, use peanuts to provide the crunch). Fry lentils for 1 min or so until golden brown.

3. Add the chilli and ginger and fry for 1/2 min.

4. Add the boiled lentils and veggies and the sambar powder. If its all too thick, add enough water for it to be a nice thick soup consistency. Bring to boil, reduce heat and simmer for 5 mins. Stir occasionally.

5. Garnish with coriander leaves.

6. Serve over steamed rice.

icetea

Well you can stir fry together beetroot, carrot and raddish (thin, long strips), adding first the usual Indian base (ginger&garlic, onion, masala) and green chillies (I guess that's the recipe you were mentioning?). The other one must be the one with cabbage, carrots and coconut flakes.

Apart from these, I regularly use carrots in most curries, along with other vegetables (they go and look great along with green beans, for example).

Also, I sometimes make a chutney-type dish with grated carrots (again starting with the ginger&garlic, masala and onion base). You can also add chopped tomatoes as well and cook them until they blend into a nice sauce (add water if needed). Add a little sugar if the carrots aren't sweet enough) and also some vinegar. You can also make this recipe by pressure-cooking the carrots first, along with parsley root and turnip, which give a very nice flavour. This is a good side-dish for meat.

Another way in which I cook carrots is to again grate them or cut them julienne and stir fry them in masala (especially turmeric and cumin), then mix them with boiled rice as a side-dish (you can also add peas). This goes nicely with chicken dishes for example.

hfot2

YES, please.

Thanks to all.

ananda2193

Carrot and Pistachio Raita:

1/4 cup coarsely chopped pistacios
1/3 cup raisins
6 tablespoons boiling water
4 carrots, coarsely grated
3/4 cup plain yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon chile powder
1/2 teaspoon cardomom seeds, crushed
1/2 teaspoon ground cumin
Salt to taste

Put pistacios and raisins in a small bowl and top with boiling water. Soak 30 minutes, then drain and pat dry with paper towels. Put carrots, yogurt, mint, chile powder, cardomom seeds, cumin and salt in a bowl and stir to mix.

Cover and refrigerate 30 minutes. Stir all but 2 tablespoons of pistacios and raisins into yogurt, then sprinkle remainder on top. Serve cold.

Makes 1 1/2 cups.

VARIATION: Substitute chopped blanched almonds for pistacios.

ananda2193

Spicy Carrots:

1 pound carrots
2 cups water
1/2 teaspoon salt
1 teaspoon cumin seeds
1/2-1 red chile (to taste)
1 large garlic clove, crushed
2 tablespoons olive oil
1 teaspoon paprika
juice of 1 lemon
flat leaf parsley to garnish

Cut carrots into slices about 1/4 inch thick. Bring water to boil and add salt and carrot slices. Simmer for about 8 minutes or until the carrots are just tender, without allowing them to get too soft. Drain the carrots, put them in a bowl and set aside until needed.

Grind and crush the cumin to a powder. Remove seeds from chile and chop finely.
Gently heat the oil in a pan and toss in the cumin, garlic and chile. Stir over medium heat for about a minute, without allowing the garlic to brown.
Stir in paprika and lemon juice.
Pour the warm mixture over the carrots, tossing them well so they are coated well.
Garnish with a sprig of flat leaf parsley.

Also good served cold the next day or for up to a week later if refrigerated.

ananda2193

Spiced Carrot Dip:

1 onion
3 carrots
grated rind and juice of 2 oranges
1 tablespoon hot curry paste
2/3 cup low-fat plain yogurt
1 handful of fresh basil leaves
1-2 tablespoons fresh lemon juice, to taste
red Tabasco, to taste
Salt and ground black pepper

Using a sharp vegetable knife, finely chop onion. Peel and grate carrots. Place the carrots, onion, orange rind and juice and hot curry paste in a small saucepan. Bring the mixture to a boil, cover with a lid and simmer for about 10 minutes, or until tender.
process the mixture in a blender or food processor until smooth.
Let cool completely.
Stir in the yogurt, then tear the basil leaves into small pieces and stir them into the carrot mixture.
Add lemon juice, Tabasco, salt and pepper to taste and serve.

COOK'S TIP: Use strained yogurt or sour cream instead of plain yogurt for a creamier dip.

machadinha

Needed a raita to cool down a loosely oriental dish that had turned out a bit fiery. Had some carrots lying around, figured I'd grate them and add some chopped tomatoes and spices and perhaps onions. Remembered seeing this pass by.

So I made this raita today, minus the mint which I didn't have but I'm sure would go well with it.

Tasty!

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robotvoice

raw carrot recipe:

take one (1) fresh carrot
rinse with water
eat

repeat as necessary

icetea

robotvoice that recipe sounds familiar
(but I only knew the version with 2-3 carrots)

machadinha

blueprairie

Carrot salad was very popular when I was a child. Peel and coarsely grate about 2 cups of raw carrots. Plump a quarter cup of raisins in a little hot water and drain off the excess water. Mix the carrots with just enough yogurt (my mother used commercially bottled mayonnaise) to bind it together, add about a tablespoonful of sugar, a pinch of salt, and the raisins. Serve cold. I always put in a little bit of cardamom but it's not traditional.

This is a very 1950's homely, non-trendy, US Middle-west dish. You don't run into it very often anymore, and never in restaurants.

icetea

That sounds tasty, blueprarie! I guess you can mix it with grated apples as well but then you're already in the realm of baby food

Remembered another basic carrot salad: grated carrots and raddish with a little oil, lemon juice and salt. Or something like that. And I think it would go nicely with some olives as well.