Kerala Style Carrot Pachadi

Carrot Pachadi is a healthy side dish and easy to prepare within minutes. Try this recipe for this Sadya and enjoy the taste.

Prep Time: 5 mins    | Cook time: 15 mins    |  Serves: 4

Ingredients:

 Large Carrot                         2 no. 

Green Chillies                         3 no.

Thick Curd                              1/4 cup

Salt                                        To taste

Sugar                                      1 Tablespoon(optional)

For Grinding

Grated Coconut                         1/2 cup

Chopped Ginger                         1 Teaspoon

Chopped Green Chili                   1 no.

Cumin Seed                                ¼ Teaspoon

For Seasoning

Coconut Oil –                             1 Tablespoon

Mustard Seeds                          1/2 Teaspoon

Dry Red Chillies                         1 or 2no.

Urdh dal                                     1 Teaspoon.

Chopped Coriander Leaves for decorations

Method:

• Wash and Peel the skin and grate the carrots.
• Peel and grate the carrot.
• Blend the curd with little salt until smooth and keep aside.
• Grind coconut along with the green chillies, ginger , cumin seeds  to form a nice paste and keep aside.

• Boil the grated carrot, chopped green chillies with little water and salt. Cook for 7 minutes.

• Once the carrots are cooked and soft, add the ground coconut paste to the pan.

• Continue cooking on medium heat for another 5-8 minutes.
• Switch off the stove when the carrot becomes thick and soft.
• Once the cooked carrot is cool, add curd to it and stir well.
• For tempering, heat coconut oil in a pan, add mustard seeds and when it crackles, add whole red chili and Urdh dal . Fry for a minute.

• Pour this seasoning over the Pachadi and mix well.
• Decorate with Chopped Coriander Leaves.
• Serve with Rice.

Note:

• If you want to make this Pachadi a bit sweet, you can add 1-2 teaspoons of sugar .

You might also like to check these Pachadi  recipes:

PACHADI RECIPES

Coconut Thayir Pachadi

Ingredients:

Fresh coconut                             – 4 tbsp.

Curd                                           - 1 cup

Green chilies                              - 4 no(adjust as per your spice tolerance)

 Chopped Cilantro                       - 2 tbsp.

Grated ginger                           – 1 tsp.

Salt                                          – to taste

Water                                        - little

For tempering

Coconut oil                               - 1 teaspoon

Mustard seeds                         - 1/2 teaspoon

Urdh dhal                                – ¼ tsp.

Asafetida                                – 1/8 tsp.

Curry leaves -                            a few sprigs

Coriander leaves                     for decoration

Method:

• Grind the coconut along with the ginger-green chillies into smooth paste adding water little by little.
• Whisk the curds well. Mix well the curd with coconut paste and salt.
• Heat the oil in a skillet and crackle the mustard seeds and all seasonings.
• Pour seasoning into the coconut Pachadi. Decorate with chopped cilantros.
• Serve with rice, idli, dosa, adai.

Cauliflower Masala Fry / Gobi Fry

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.

If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.

It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes

 Cook Time            35 minutes

Cuisine                 North Indian

Course                 Side Dish

Servings               3 people

Ingredients

Gobi Or Cauliflower         1 medium size

Big Green Capsicum         1 no.

Frozen Green Peas           1 cup

Big Tomato                       1 no.

Grated Ginger                   1 Tablespoon

Oil/ Butter                        1 Tablespoon

Sugar                                 ½ Teaspoon

Salt                                    To Taste

Masalas

Garam Masala Powder        1 Tablespoon

Turmeric Powder                ½ Teaspoon

Coriander Powder                ½ Teaspoon

Cumin Seed Powder              ¼ Teaspoon

Asafetida Powder                 ¼ Teaspoon

Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon

Cinnamon stick                      1 no.

Cloves                                   2 no.

Green cardamom pods           1 no.

For Decoration

Shredded Coconut             1 Tablespoon

Chopped Coriander            2 Tablespoon

Instructions:

• Remove the florets from and cauliflower. Wash and drain them properly in clean water.
•  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
• Wash and clean the tomatoes and cut it into big cubes.
• Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
• Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
• Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
• Now add all the dry masala powders mix them well and cook for a minute. Stir well.
• Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
• Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
• Gobi Masala is ready for Serving.
• Serve hot with Rice, Chapati or  Nan.

Notes:

• The adjustment of the spices and oil can be made as per your choice.

Carrot Thoran/ Carrot Upperi/ Carrot Stir Fry

This is a simple stir fry with carrot which is easily available round the year. This Upperi is very good for Lunch Box.

There are many different ways to prepare a Thoran. Some add coconut scraps directly while others grind coconut to a coarse paste.

Here is my recipe for Carrot Thoran

Ingredients:

Carrots                      3nos.

Turmeric Powder        ¼ Teaspoon

Grated Ginger             1 Tablespoon

Green chillies              4 nos.                 

Grated Fresh Coconut ¼ Cup

Salt                             To Taste

For Tadka/ Seasoning

Coconut Oil                 1 Tablespoon

Mustard Seeds           1 Teaspoon

Urdh dal                     1 Tablespoon

Cumin Seeds                1 Teaspoon             

Hing powder                 ¼ Teaspoon

Curry Leaves                Few

Method:

• Wash and peel the skin and grate the carrots.

• Heat the oil, add the mustard seeds, when it's starts to splutter add the urad dal. 

• Add the grated carrots, grated ginger, green chillies, salt, sprinkle 1 tbsp of water on it; cover and cook on medium heat for 8-10 mins.

• Add grated coconut and mix it well. Uncover and sauté for 1 - 2 minutes in a low flame. so that the water evaporates completely and the Thoran is dry.

• Remove from the fire and serve hot with rice and Enjoy! 

Notes:

• Everybody knows carrot shrinks while cooked!, So you want more, take more!
• Adjust the quantity of grated coconut according to your taste.

 Check here for more VEGETABLE SIDE DISHES

Baby corn Kichadi/ Makai Ki kichadi

Baby Corn Kichadi

Kichadis are very tasty rice with other grains in a mushy form along with dals, Vegetables and spices. This Corn Kichadi is a very tasty dish made using tender baby corns. Baby corns lends a refreshing tangy taste to this spiced rice, enough to get your taste buds reviving.

Soaking time:         15 minutes

Preparation Time:    5 mins

Cooking Time:        25 mins

Makes                     4 servings

Ingredients:

Baby corn cobs           1 cup

Rice                           1 cup

Moong Dal                  ¼ cup

Salt                           To Taste

Black Peppercorns       1 Teaspoon

Cumin seeds               ¼ Teaspoon

Cloves                        2 nos.

Asafetida Powder         ¼  Teaspoon

Turmeric Powder          ¼ Teaspoon

Grated Ginger              1 Tablespoon

Green Chillies              1 or 2 (finely Chopped)

Ghee                           2 Tablespoon

Almond flakes              1 Tablespoon

Coriander leaves          1 Tablespoon (finely chopped)

For Serving:

Raita or Plain Curd and Pickles and Papads

How to Make Corn Kichadi

• Wash and soak the rice and moong dal in enough water for at least 15 minutes. Drain and keep aside.
• Heat the ghee in a pressure cooker and add the Green chillies, grated Ginger, Pepper corns, cloves, cumin seeds and asafetida Powder.
• When the seeds crackle, add the baby corns and sauté on a medium flame for 5 minutes.
• Now add all the remaining ingredients including the moong dal and rice and sauté on a medium flame for 2 minutes. Add salt and mix well.
• Add 3 cups of hot water, mix well and pressure cook for 3 to 4 whistles.
•  Allow the steam to escape before opening the lid.
• Stir the khichdi vigorously using a spoon, adding a little hot water if required, so that the dal and the rice are mixed well.
• Garnish with coriander , almond flakes  and serve hot with fresh curds. 

Baby Corn Khichdi

SIMPLE BAINGAN BHARTA/ INDIAN EGGPLANT CURRY

Baingan Bharta is a popular Punjabi dish cooked by roasting an eggplant with Indian spices. Baingan Bharta is an eggplant dish that’s a staple on most Indian restaurant menus.

Normally, Roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. They mash and binds it with Indian Spices.

Traditionally in Dhabas (road side Indian food stall) the baingans are roasted or chargrilled in a tandoor based oven burning charcoal. At home we don’t have charcoal oven / sigri stove, so we usually roast the baingan on standard gas stove. It is not as good as tandoor but still it gives the smoky taste. Without using spices ,this Baingan Bharta tastes simply amazing.

Preparation time: 20 minutes

Cook time:             15 minutes

Cuisine                   North Indian

Serve                      4

Ingredients:

Big Eggplant (Aubergine )       -                 2 nos.

Chopped Green Capsicums                          1 Cup

Jalapeño pepper, seeded and minced         1 no.

Ginger Paste                                              1 Tsp.

Ghee/Oil                                                    1 Tablespoon

Cumin Seeds                                               1 Teaspoon.

Turmeric Powder                                         1/8 Tsp.

Amchur Powder                                           ½ Tsp.

Lemon Juice                                                1 Tsp.

Salt                                                             To Taste.

Method of Bharta:

• Wash the eggplant and rubbing baingan with oil. Prick the baingan from all side so that the baingan will cook well from inside and also cook faster.

• Roast it on open flame Turn the baingan 3-4 times so that it get roasted evenly from all the side. Remove the eggplant from the stove and cool. Once cool, peel off the skin and discard the stem.
• With a fork smash the roasted baingan in small pieces. If you see any of ripe seeds take them out and discard them.
• In a thick-bottom non stick pan heat 2 tablespoon of oil/ Ghee.
• Add the cumin and after a few seconds add the ginger paste. Sauté for a few seconds.
• Add the green Capsicums  and Jalapeno chillies,  and fry, until the Capsicums become soft.
• Now add the smashed eggplant mixture ,Turmeric powder and Amchur Powder and Salt. Mix well .
• Cover and let it cook down for a few minutes until they are completely soft.
• Stir in the eggplant mash and sprinkle with fresh cilantro.
• Before serve add Lemon Juice and 1 teaspoon of butter/Ghee , mix it well and Serve hot.
• Serve Hot with Chapatis, Nan and  Pulka.
•  

Note:

• You can bake the eggplant in the oven.
• I did not add gram masalas in this recipe. I made chokha recipe as I want to keep it very simple. But if you still like you can add some spices like red chili powder, coriander powder and garam masala. 
• You can use Green chillies instead of Jalapeno chillies.

Badam Mirchi Ka Shorba/Almond and Bell Pepper Soup

 The Almonds play a crucial role in providing a mellow flavor, fiber and nutrients to this soup.  This soup is vegan and gluten free.

Makes 3 cups

Ingredients

Red bell pepper   OR Capsicum                1 no  (cut into 1” cubes)

Almond silvers                                        ½ cup

Green cardamoms pod                          3 nos.

Fresh Serrano chillies                           3 Nos. (Coarsely chopped)  

Salt                                                           To Taste.

Finely chopped cilantros                 6 Tbsp.

Method:

• Pour 3 cups of water into a medium size saucepan, add the bell pepper, almonds, cardamom, chilies and salt.
• Let them boiling in high heat , cover the sauce pan and cook it   15 minutes at simmer heat.
• Pour the half of the bell pepper mixture and its liquid into a blender.
• Please hold the blender lid in a place with towel and run the blender in pulse to puree .
• Pour the pureed soup into a medium size bowl.
• Repeat with the remaining bell pepper mixture and liquid.
• Add the second batch of puree to the bowl.
• Ladle the soup into individual bowls and serve it warm.
• Sprinkle with coriander leaves.
• Serve them with shreds of your favorite cheese.

Almond and Bell Pepper Soup