Professional Documents
Culture Documents
com
Brahmins Kitchen
Creative Carrots
Improves vision
Helps prevent cancer
Slows down aging
Promotes healthier skin
Helps prevent infection
Promotes healthier skin (from the
outside)
Prevents heart disease
Cleanses the body
Protects teeth and gums
Prevents stroke
https://www.facebook.com/groups/BrahminsKitchen/
Authors : Brahmins Kitchen
Brahmins Kitchen
Contents
SAIPRIYA ARUNKUMAR .................................................................................................................... 4
CARROT IDLY ...................................................................................................................................... 4
CARROT KOSUMALLI / CARROT MOONG DAL SALAD .............................................................................. 5
CARROT SOUP .................................................................................................................................... 6
CARROT KOOTU .................................................................................................................................. 7
CARROT RICE ..................................................................................................................................... 8
CARROT AVAL ..................................................................................................................................... 9
CARROT KHEER ................................................................................................................................ 10
GAYATHRI MUTHUKUMAR .............................................................................................................. 11
CARROT PARATHAS ........................................................................................................................... 11
CARROT HALWA ................................................................................................................................ 11
CARROT PODI ................................................................................................................................... 12
CARROT BUTTER MILK TYPE 2 ........................................................................................................ 12
CARROT USILI ................................................................................................................................... 13
CARROT CURRY ................................................................................................................................ 13
CARROT CUTLET ............................................................................................................................... 14
CARROT KUZHI APPAM ...................................................................................................................... 14
CARROT KOSMLI ............................................................................................................................... 15
CARROT PICKLE ................................................................................................................................ 15
CARROT SUBZI.................................................................................................................................. 16
CARROT KHEER ................................................................................................................................ 16
CARROT KOTTU ................................................................................................................................ 17
CARROT JAM .................................................................................................................................... 17
BHAGAVATHI HARI .......................................................................................................................... 18
CARROT CRUNCHY FRY ..................................................................................................................... 18
CAARROT TOGAYAL ........................................................................................................................... 18
CARROT COCONUT CURRY ................................................................................................................ 18
CARROT AND MUTTER CURRY ........................................................................................................... 18
CARROT MASALA DOSA ..................................................................................................................... 19
CARROT, CAPCICUM AND PANEER CURRY .......................................................................................... 19
CARROT SWEET BOLI/ OBBATTU ........................................................................................................ 19
CARROT JUICE .................................................................................................................................. 20
CARROT MYSOREPA .......................................................................................................................... 20
CARROT ROTI ROLLS......................................................................................................................... 20
KHARA BOLI/OBAATTU ....................................................................................................................... 20
CARROT VELLA MODAGAM ................................................................................................................. 21
CARROT MUTTER PULAV ................................................................................................................... 22
CARROT BURFIES .............................................................................................................................. 22
CARROT CHITRANNA ......................................................................................................................... 23
CARROT TOKKU ................................................................................................................................ 23
CARROT PANIYARAM ......................................................................................................................... 23
CARROT THOKKU .............................................................................................................................. 24
CARROT MANGA INJI TOGAYAL ........................................................................................................... 24
CARROT, CAPCICUM, METHI AND CORN RICE ..................................................................................... 25
CARROT, BITTER GOURD AND MAHALI KIZANGU PICKLE ...................................................................... 25
www.iyerscorner.com
Volume 1, Issue : 14
Page 1 of 58
Brahmins Kitchen
CARROT, VAZAI KAI AND GREEN PEAS TIKKI ....................................................................................... 26
CARROT AND HONEY CHAPATHIS ....................................................................................................... 26
SUDHARSHANA VENKATRAM IYENGAR ....................................................................................... 26
CARROT PICKLE ................................................................................................................................ 26
CARROT FRY .................................................................................................................................... 27
CARROT METHI SUBZI ....................................................................................................................... 27
CARROT MILK SHAKE ........................................................................................................................ 27
MOONG DAL CARROT DOSA............................................................................................................... 27
CARROT LAPSI BAATH ........................................................................................................................ 28
CARROT RASAM ................................................................................................................................ 28
CARROT DAL .................................................................................................................................... 28
CARROT GOJJU................................................................................................................................. 29
CARROT METHI SUBZI ....................................................................................................................... 29
KAJAR ALOO ..................................................................................................................................... 29
CARROT & PEAS SUBZI(GAJAR & MUTTER SUBZI) ............................................................................... 30
CARROT THOKKU .............................................................................................................................. 30
CARROT BUTTERMILK ........................................................................................................................ 30
CARROT RICE ................................................................................................................................... 31
CARROT CHANNA .............................................................................................................................. 31
NO ONION GARLIC CARROT GRAVY BASE ........................................................................................... 31
CARROT PARUPPU USILI .................................................................................................................... 32
MULTI MILLET USILI ........................................................................................................................... 32
CARROT PANEER .............................................................................................................................. 32
CARROT CAKE .................................................................................................................................. 33
USHA VENKI ...................................................................................................................................... 34
........................................................................... 34
............................................................................................................. 35
........................................................................................................................... 36
.......................................................................................... 37
.......................................................................................................... 38
.................................................................................................................. 39
........................................................................................................................ 40
........................................................................................................................... 41
....................................................................................................................... 42
......................................................................................................... 43
....................................................................................................................... 44
METHOD 2 .................................................................................................... 45
.......................................................................................................................... 46
www.iyerscorner.com
Volume 1, Issue : 14
Page 2 of 58
Brahmins Kitchen
...................................................................................................... 47
....................................................................................................... 48
....................................................................................................................... 49
SUBBALAKSHMI SANJEEVI ............................................................................................................ 50
CARROT KOSUMARI ........................................................................................................................... 50
CARROT FRESH URUGAI .................................................................................................................... 50
CARROT THAYIR PACHADI. ................................................................................................................. 51
CARROT KASHAYAM .......................................................................................................................... 51
BAGYALAKSHMI VENKATAKRISHNAN.......................................................................................... 52
CARROT HALWA ................................................................................................................................ 52
PUSHPA KANNAN ............................................................................................................................ 53
CARROT PUTTU................................................................................................................................. 53
HEMA SHANKAR .............................................................................................................................. 53
CARROT ADAI ................................................................................................................................... 53
BAGYALAKSHMI VENKATAKRISHNAN.......................................................................................... 54
SANDWICH FILLING OR CARROT RICE ................................................................................................. 54
CARROT SWEET AND SOUR CONES.................................................................................................... 55
SRIVIDHYA MURTHY ........................................................................................................................ 55
CARROT SOUP .................................................................................................................................. 55
JAYANTHI RAJAMANNAR ............................................................................................................... 56
CARROT MIX ..................................................................................................................................... 56
CARROT DOSA .................................................................................................................................. 56
KODO MILLET OR VARAGU ARISI CARROT IDLI .................................................................................... 57
SRI RAM UMA.................................................................................................................................... 57
CARROT HALWA ................................................................................................................................ 57
KOOTTU............................................................................................................................................ 58
CARROT CURRY ................................................................................................................................ 58
CARROT ROTI ................................................................................................................................... 58
www.iyerscorner.com
Volume 1, Issue : 14
Page 3 of 58
Brahmins Kitchen
Saipriya Arunkumar
Carrot Idly
Things required:
Idli batter
Carrot 2
Salt if required
Coriander leaves a sprig
To temper:
Oil a tspn
Mustard a tspn
Chilly 1
Method:
Chop the carrots and grind well with a pinch of salt to make a puree.Add the
carrot puree to the idli batter.Take a kadai,add oil.Add mustard and allow it to
sputter.Add chopped chilly and saute.Add it to the batter.Add chopped coriander
sprigs.
Mix well.
Make carrot idlies out of this batter...
Healthy carrot idlies are ready....
www.iyerscorner.com
Volume 1, Issue : 14
Page 4 of 58
Brahmins Kitchen
www.iyerscorner.com
Volume 1, Issue : 14
Page 5 of 58
Brahmins Kitchen
Carrot Soup
Things required:
Carrot 5
Tomato 2
Fennel seeds 1/2 tspn
Cinnamon small piece
Cloves 2
Powdered pepper (APUT)*
Salt (APUT)*
*As Per Your Taste
Coriander leaves
Method:
Pressure cook the chopped carrots,tomatoes,cloves,cinnamon and fennel seeds with
water
Allow it to cool and grind everything in a mixie.
Strain the paste,you will get a thick soup out of it.
Add water to it.
Add powdered pepper,salt and reheat it
Add coriander leaves for garnishing.
Note:If you want a thicker consistency add a tspn of corn flour in water and mix
with the soup while reheating.
Yummy and healthy Carrot soup is ready...
You can also have without straining too...
www.iyerscorner.com
Volume 1, Issue : 14
Page 6 of 58
Brahmins Kitchen
Carrot Kootu
Things required:
Carrot 5
Peas 1/4 cup
Pressure cooked moong dal 1/2 cup
Turmeric powder a pinch
Crushed Pepper a tspn
Asafoetida
Salt
Curry leaves
Coconut oil a tspn
Rice flour a tspn
To temper:
Oil a tspn
Mustard
Cumin seeds
Urid dal
Curry leaves
Method:
Take a kadai,add carrot ,peas along with water and cook until the carrot,peas
become soft.Add turmeric powder.Add the pressure cooked dal.Add crushed
pepper.Add asafoetida.
Let the flavor arise.Add rice flour mixed in water for quick thickening.Add a tspn of
coconut oil and curry leaves.Mix well and turn off the stove.
Season it with mustard,cumin seeds urid dal and curry leaves
Note: You can also add a potato too....
www.iyerscorner.com
Volume 1, Issue : 14
Page 7 of 58
Brahmins Kitchen
Carrot Rice
Things required:
Grated carrot a cup
Rice 2 cups
Salt
Hing a pinch
To saute and grind:
Coriander seeds a tspn
Channa dal a tspn
Urid dal a tspn
Red chillies 4
Coconut a ladle
To temper:
Oil a tspn
Cumin seeds a tspn
Mustard a tspn
Urid dal a tspn
To garnish:
Coriander leaves
Method:
Step1:Wash and Pressure cook the rice with four cups of water for three whistles
and keep aside...
Step2: Take a kadai,add a tspn of oil,saute and grind everything mentioned under
"To saute and grind" with little water
Step3: Take a kadai,add a tspn of oil,add mustard,cumin seeds,urid dal and saute
Add the grated carrot and saute till the raw smell goes off
Add the grinded paste,hing and salt.
Cook till all merges with a fine flavour.
It should be thick.
Turn off the stove and add the rice to this.Mix well Garnish with coriander leaves
Healthy carrot rice is ready..
www.iyerscorner.com
Volume 1, Issue : 14
Page 8 of 58
Brahmins Kitchen
Carrot Aval
Have a healthy start with carrot aval.
Requires no fire, no oil...
Things required:
Carrot 1
Beaten rice 1/4 cup(thin aval)
Carrot a tbspn
Nattu sakkarai a tspn
Method:
Sprinkle little water on beaten rice and leave it for a minute.
Add grated coconut
Add grated carrot
Add nattu sakkarai
Mix well
Healthy carrot aval is ready to serve..
www.iyerscorner.com
Volume 1, Issue : 14
Page 9 of 58
Brahmins Kitchen
Carrot Kheer
Carrot a cup
Milk 1ltr
Cashew 10
Kasakasa a tspn
Sugar 1/2 cup
Milkmaid 2 tspn
Elaichi powder a pinch
Method:
Pressure cook the grated carrot with little water
Boil the milk until it is reduced to 3/4 th
By the time grind cashew and kasakasa with little milk
Add the grinded paste to the milk.
Add sugar and boil till it thickens.
Turn off and allow to warm
Take a kadai add the cooked carrot ,elaichi powder and milkmaid,stir for few mts.
Mix this with the milk after both gets warm
Refrigerate and serve chilled
www.iyerscorner.com
Volume 1, Issue : 14
Page 10 of 58
Brahmins Kitchen
Gayathri Muthukumar
Carrot Parathas
grated carrot - 1 cup
Finely chopped green chillies - 4
Wheat flour - 2 cups
Oil 1 tbsp for dough
Water to make dough.
Finely chopped coriander
Jeera pdr - 1 / 2 tsp
Dhaniyapdr - 1 / 2 tsp
Salt
Take a big bowl. Add the given ingredients. Make a soft dough.
Now keep aside for 15 mnts. Make parathas.
Serve with coriander thogayal or raitha.
Carrot Halwa
Grated carrot - 4 cups
Thick Milk - 3 cups
Ghee - 3 tbsp
Sugar - 2cups
Kova - 2 tbsp
Saffron - little
Jadhikai - 1 / 4 tsp
Take a heavy bottomed kadai add 1 tbsp of ghee saut the carrot.now add milk and
sim the gas.let the carrot get cooked in the milk till the carrot absorbs the milk.
Now add sugar and again stir till the syrup absorbs in the carrot.now add the
kova.mix well.finally add the flavours.decorate with roasted cashew in 2 tbsp of
ghee serve hot.
www.iyerscorner.com
Volume 1, Issue : 14
Page 11 of 58
Brahmins Kitchen
Carrot Podi
Grated carrot _ 1 cup
Red chillies_ 5
Channa dhal _ 2 tbsp
Urid dhal _ 2 tbsp
Asafoetida _ 1 / 4 tsp
Curry leaves
Salt
Oil _ 2 tbsp
Temparing
Mustard seeds, urid dhal
Method
Heat a kadai add the carrot saut till it is cooked. Keep aside.
In same kadai add oil fry the given ingredients except tempering. Pdr it with
carrot.finally add the tempering. Mix well.
Initially it will be sticky .later it will become dry.
www.iyerscorner.com
Volume 1, Issue : 14
Page 12 of 58
Brahmins Kitchen
Carrot Usili
Grated carrot _ 1 cup
Tuvardhal _ 1 / 4 cup
Channa dhal _ 1 / 4 cup
Asafoetida _ 1 / 4 tsp
Red chilly _ 5
Oil _ 2 tbsp
Temparing
Mustard seeds, urid dhal, curryleaves
Soak the dhal for half an hour.coarsely Grind it along with chillies. Steam the dhal in
cooker and pdr it with hand.
Now in oil add the tempering saut the carrot till soft. Now add the steamed dhals t
o the carrot mix well.
Serve hot.
Carrot Curry
Carrot chopped_ 1 cup
Asafoetida _ 1 / 4 tsp
Oil _ 1 tbsp
Salt
For pdr_ dry red chillies _ 4
Channa dhal _ 1 tbsp
Urid dhal _ 1 tbsp
Dhaniya_ 2 tsp
Grated coconut _ 1 tsp
Temparing
Mustard seeds, Asafoetida, urid dhal , curryleaves
Method
Add oil in kadai , add the tempering saut the carrot till it becomes soft.
Now add the powdered ingredients, salt and mix well.
Serve hot with sambar rice.
www.iyerscorner.com
Volume 1, Issue : 14
Page 13 of 58
Brahmins Kitchen
Carrot Cutlet
Grated carrot _ 1 cup
Boiled mashed alu_ 1
Boiled crushed sweet corn_ 1 / 4 cup
Green chilly , ginger paste_ 1 tbsp
Chopped pudina_ 1 tbsp
Chopped coriander _ little
Dhaniya pdr_ 1 / 2 tsp
Jeera pdr _ 1 / 2 tsp
Garam masala_ 1 / 4 tsp
Salt
Rusk pdr_ 1 cup
Method
In a pan add 2 tbsp of oil saut chilly paste add grated carrot,corn then all dry pdrS
with mashed potatoes. Finally add pudina and coriander. If necessary add 1 tbsp of
corn flour for binding.
Make the desire shape. Toast it in tawa or dip it in maida batter and roll it in rusk
fry.
Serve with tomatoe sauce.
www.iyerscorner.com
Volume 1, Issue : 14
Page 14 of 58
Brahmins Kitchen
Carrot Kosmli
Grated carrot_ 1 cup
Soaked moong dhal_ 1 / 4 cup
Grated fresh coconut _ 2 tbsp
Chopped green chillies _ 2
Salt
Chopped coriander _ little
Asafoetida _ 1 / 4 tsp
Take a big bowl add the given ingredients one by one.mix well and serve.
Carrot Pickle
carrot _ 1 cup
Dry roasted methi pdr_ 1 / 2 tsp
Red chilly pdr_ 2 tsp
Haldi _ 1 / 2 tsp
Salt
Asafoetida _ 1 / 2 tsp
Lemon juice_ 1 tsp
Mustard seeds _ 1 tsp
Sesame oil_ 1 tbsp
Method
Cut the carrot in to small pieces.
Parboil it and keep it in a bowl.
Add the given pdrS to the carrot.
Heat the oil add mustard seed pour the hot oil on the dry pdr and mix well.
Serve with curd rice.
SHELF LIFE : 3 to 5 days in fridge.
www.iyerscorner.com
Volume 1, Issue : 14
Page 15 of 58
Brahmins Kitchen
Carrot Subzi
carrot chopped_ 1 cup
Tomatoe _ 1 cup
Coriander, pudina,_ little
Greenchillies_ 2
Dhaniya pdr_1 tsp
Haldi pdr _ 1 / 2 tsp
Jeera pdr _ 1 / 2 tsp
Salt
Garam masala_ 1 / 2 tsp
Red chilly pdr _ 1 tsp
Cashew badam paste_ 2 tbsp ( soaked and grinded)
Oil for frying
Method
Fry the chopped carrot and keep aside.
In same oil fry tomatoes, coriander, pudina and green chillies. Grind in to paste.
In same oil add the grind paste and fry till it leaves the oil. Now add all the dry pdrS
and mix well. Cook it for 5 nt. Finallyadd th cashewpstep ad cok fofor 2 momore
mnts. Now add the fried carrot and serve with roti.
Note: if u want onion can add while frying the to m a toes and grind it.
Carrot Kheer
carrot_ 4 nos
Sugar_ 1 cup
Jadhikai _ 1 / 4 tsp
Saffron _ little
Thick reduced milk_ 1 litre
Ghee_ 1 tsp
Heat a kadai, add ghee saut the chopped carrot for 3 mnts . Remove in a cooker
vessel . Add 1 / 2 cup milk and pressure cook till soft.
Remove and grind it into paste.
In a heavy bottomed vessel add the paste with little milk and cook in slow flame by
stirring continuously till raw smell goes.
Now add sugar sugar and cook till the sugar dissolveS.
Finally add the reduced milk and flavour to the kheer and serve lukewarm or cold
www.iyerscorner.com
Volume 1, Issue : 14
Page 16 of 58
Brahmins Kitchen
Carrot Kottu
carrot chopped _ 1 cup
Boiled kabuli channa_ 1 / 2 cup
Boiled mashed tuvardhal _ 1 / 4 cup
Salt
Kottu podi_ 2 tsp ( recepie in ready mix theme)
Grated coconut _ 1 tbsp
Oil _ 1 tbsp
Temparing
Mustard seeds, Asafoetida, urid dhal, curryleaves, jeera
Method
Heat a kadai add oil give the tempering. Add the chopped carrot , saut add water
to cook soft.
Now add the Kottu pdr with coconut and channa.add Tuvar dhal. Cook for 5 mnts in
medium flame.
Finally add a tsp of coconut oil and chopped curry leaves.
Carrot Jam
Chopped carrot _ 1 cup
Sugar _ 1 / 2 cup
Method
Boil the carrot and grind into fine paste.
Take a heavy bottomed kadai add carrot and sugar together.cook in medium flame
till the jam consistency comes. Switch off.store it in clean dry bottle.
www.iyerscorner.com
Volume 1, Issue : 14
Page 17 of 58
Brahmins Kitchen
Bhagavathi Hari
Caarrot Togayal
** CLEAN AND PEEL 250GMS of carrots, cut into one inch pieces.
* Heat 2 spoons of oil, add spoon each of uddal and chana dal, 8red chillies, piece
of hingh and small gooseberry size tamarind.
* Finelly add the carrots, saute till carrots become soft.
* Add two spoons of grated carrots, grind into thick togayal, add musturd and ud
dal fried.
www.iyerscorner.com
Volume 1, Issue : 14
Page 18 of 58
Brahmins Kitchen
www.iyerscorner.com
Volume 1, Issue : 14
Page 19 of 58
Brahmins Kitchen
Carrot Juice
* Take 300gms of carrots, cut into small pieces, add 250gms sugar, 5 cardamom,
400ml water, whip it in mixie.
Serve cool..
Carrot Mysorepa
* Take 100gms of carrots, peel skin, chop into circular pieces, put it in boilinghot
water, close and keep for ten mnts.
* Drain it, run in mixie for a fine paste.
* Take 100gms of besin flour, fry it with 50ml of ghee, till the basin becomes fine
and aroma comes.
* In a kadai take 150gms powdered sugar, 50gms of ghee, fried basin piwdee,
carrot paste, mix well, let it be in low fire.
* keep sauting, adding 50more grams of ghee, when after 10mnts, the mix starts
leaving the sides, add one more spoon of ghee, transfer to greased plate. Press it
from all sides, tap on the top with dosa laddle.
* After 5 minutes cut into pieces.
* After 30minutes, transfer to a dry airtight container.
Can be consumed when in travel, as we can easily have a bite.(both filling and light)
Khara Boli/Obaattu
TAKE carrots 250gms, two capcicums and two potatoes.
WASH allthe vegies, peel and grate.
Heat oil in kadai, let a spoon of musturd and jeera splutter, add the vegirs, adding
haldi, salt, hingh and chillie powder.
Let the vegies get soft and come together.
Add spoon of cut coriander and spoon of basin flour and juice of half lemon, Mix
well.
www.iyerscorner.com
Volume 1, Issue : 14
Page 20 of 58
Brahmins Kitchen
Take 200gms of whreat and 200gms of atta.
Add spoon of ghee, salt and bind into a thick dough, keep covered aside for ten
minutes.
Divide the dough into equal balls of an orange size, flatten, smear ghee add the
vegie filling, pat it with ur hands or with the rolling pin.
Serve hot with a spoon of ghee/butter topped.
www.iyerscorner.com
Volume 1, Issue : 14
Page 21 of 58
Brahmins Kitchen
Carrot Burfies
**Take 200gms of carrots, peel, chop into bog pieces, cook for ten minutes( can be
set in Induction stove for ten minutes)
** Drain, run in mixie for a dry content.
** soak badam 50gms for ten minutes, peel the skin and powder to a coarse
powder.
** Now Heat spoon of ghee in kadai, add 250gms of sugar powdered with 6
cardomoms.
** Now add the ground carrot and badam.
** mix well, let it come together.
** In another ten minutes, when it starta leaving sides, pour into a greased plate,
pat it with our dosa laddle or any flat surface.
** In five more minutes, cut into square or diamond sized pieces.
** store in dry air tight container.
www.iyerscorner.com
Volume 1, Issue : 14
Page 22 of 58
Brahmins Kitchen
Carrot Chitranna
**Take 200gms of carrots, peel, chop into bog pieces, cook for ten minutes( can be
set in Induction stove for ten minutes)
** Drain, run in mixie for a dry content.
** soak badam 50gms for ten minutes, peel the skin and powder to a coarse
powder.
** Now Heat spoon of ghee in kadai, add 250gms of sugar powdered with 6
cardomoms.
** Now add the ground carrot and badam.
** mix well, let it come together.
** In another ten minutes, when it starta leaving sides, pour into a greased plate,
pat it with our dosa laddle or any flat surface.
** In five more minutes, cut into square or diamond sized pieces.
** store in dry air tight container.
Carrot Tokku
CLEAN peel wash carrots, wipe dry, grate.(250gms)
Heat Kadai, add 6 spoons of gingelly oil, add two spoons of musturd, ones it
splutters, add the grated carrots, add salt, haldi and let the carrot get cooked fully(
should be very soft)
When it comes together, add hundred gms, red chillie powder, spoon of fried methi
powder and piece of hingh fried in oil and powdered.
When cool, add juice of one lemon, mix well, to get tokku padam.store in dry and
airtight container.
(Instead of grating they can be powdered dry, added salt, and then sauted in oil, till
gets cooked)
Carrot Paniyaram
** Take 200gms of carrots, clean, peel, chop and with little water make it into
coarse paste.
** In usual paniyaram batter, mix this carrot paste, bunch of pudina leaves and 4
green chillies.
** heat oil, add musturd, ones it splutters add ud dal and chana dal, mix and
prepare paniyarams in usual way.
For 200gms of batter, 200 gms of carrots can be added.
www.iyerscorner.com
Volume 1, Issue : 14
Page 23 of 58
Brahmins Kitchen
Carrot Thokku
CLEAN peel wash carrots, wipe dry, grate.(250gms)
Heat Kadai, add 6 spoons of gingelly oil, add two spoons of musturd, ones it
splutters, add the grated carrots, add salt, haldi and let the carrot get cooked fully(
should be very soft)
When it comes together, add hundred gms, red chillie powder, spoon of fried methi
powder and piece of hingh fried in oil and powdered.
When cool, add juice of one lemon, mix well, to get tokku padam.store in dry and
airtight container.
(Instead of grating they can be powdered dry, added salt, and then sauted in oil, till
gets cooked)
www.iyerscorner.com
Volume 1, Issue : 14
Page 24 of 58
Brahmins Kitchen
www.iyerscorner.com
Volume 1, Issue : 14
Page 25 of 58
Brahmins Kitchen
Carrot Pickle
Wash peel n chop finely 250 gms of carrots n add salt n finely 4 chopped green
chillies .Temper with mustard n hing.pour the tempering over carrots.
Add curry leaves. N cilantro n lemon juice from 2 big lemons.mix well n soak it for 1
hour.Now the carrot pickle is ready to serve .Goes well with rotis,curd rice n sambar
rice too.Can be taken as raw salad too.
Even diabetic patients can take this as sourness beats the sweetness of carrots .
www.iyerscorner.com
Volume 1, Issue : 14
Page 26 of 58
Brahmins Kitchen
Carrot Fry
Wash peel n chop 500 gms of carrots.In a kadai add 3 tsp of oil n temper with
mustard,jeera,urad dal,channa dal n once it splutters add chopped carrots,redchilli
powder 11/2 tsp,salt,amchur powder2 tsp,hing,turmeric powder1/2 tsp,mix well n
saute at medium low heat till carrots are cooked .
At this time the quantity of carrots would have shrunked.Add curry leaves n mix
well n serve.
Amchur powder beats the sweetness of carrots n good for diabtic too.
Rich n Vitamin A .
www.iyerscorner.com
Volume 1, Issue : 14
Page 27 of 58
Brahmins Kitchen
Carrot Lapsi baath
Cooked lapsi to grainy texture not mushy 1cup
Julienned or grated carrot steamed lightly 6 tbsp
Dry roast n powder
Redchillies3
Dhaniya .2tsp
Peanuts1tbsp
Til seeds2tsp
Coconut powder 2 tsp
Mix all dry roasted powder with cooked lapsi ,carrot,salt ,curry leaves few ,cilantro n
mix well .Serve.People with peanut allergy can use puff dal.
If u dont have coconut powder just dry fry copra powder or fresh grated coconut
dry fried till it is dry with out moisture.
Carrot Rasam
Pressure cook 3 carrots n puree them n keep aside.In a cooker add ghee n temper
with mustard,jeera, n when it splutters add water 750ml of water,tamarind paste
2tsp,amchur powder 1tsp,2 pureed tomatoes,carrot puree,rasam
powder1tbsp,salt,turmeric powder1/4 tsp,hing n mix well n cook for one
whistle.Cool opne n add curry leaves n cilantro.
This can be consumed as rasam as well as carrot soup too.When u serve as soup
add toasted bread croutons for kids.Feed kids with healthy food with limited fat as
ppl r more prone to cardiac diseases,hypertensions n blood readings leads to
complicated situations which is learnt later that it started from their food habbit
from thier childhood.
Carrot Dal
In a pressure cooker add 1 tsp oil n temper with mustard n when it spulutters add
finely chopped green chillies 2 n curry leaves 2 sprigs n when it is done add 225 ml
of water,turdal1/2 cup n moong dal 1 tbsp,1 small crushed tomato,grated carrot
1,jeera1/2 tsp,salt ,turmeric powder,hing mix well n cook for 1 whistle at high heat
n simmer for 7 mins at low heat.Mean while dry roast n grind to a coarse powder of
dhaniya seeds 1tsp,redchilli1,pepper n jeera 1/2 tsp each .Once the carrot dal is
cooled open the cooker n mash well with the laddle now add the ground spice
powder,cilantro n check for the consistency if needed add water n salt n bring to
boiling for few mins.Add cilantro at the last n remove from the heat.This carrot dal
can be served with rice or rotis or tiffin items.
www.iyerscorner.com
Volume 1, Issue : 14
Page 28 of 58
Brahmins Kitchen
Carrot Gojju
In a pan, dry roast the 3tbsp of coriander seeds until turns to light brown and set
aside.
n the same pan, heat 1 tsp oil, add the 6 red chillies, fry until light brown and set
aside.Roast bengal gram Urad dal each 2 tsp to golden brown n set aside.
Roast 1 tbsp of coconut add the cloves1,cardamom1,1/2 pce of cinnamon and fry
until turns to light brown.
Grind the coriander seeds, chillies ,dals ,cloves,cardamom,cinnamon ,coconut into a
paste n set aside.
Wash, peel n cut 4 carrots into small cubes and keep aside.
Heat the remaining oil in the pan, add the mustard seed, when pops up, add the
turmeric powder1/4 tsp, curry leaves a sprig,and saut for a minute.
Add the carrot, mix well and fry for 5-6 minutes until carrots turns to light brown.
Add the tamarind paste 3tsp ,ground paste ,salt,and 1 cup of water and bring to
boil.
Cover the lid and cook for 3-4 minutes until the carrots are cooked well.
Garnish with coriander leaves and serve with roti or rice.
Kajar Aloo
Peel wash n chop 4 carrots into small cubes n 1 aloo n keep aside.In a cooker add 3
tsp of oil n add jeera 1 tsp when it sizzles add finely chopped or crushed 4green
chilli n ginger 1inch saute well n add chopped carrot,aloo,frozen or fresh peas 1/2
cup n salt n hing n 3 tbsp of water.mix well n cook for 3 whistles .Cool open n Dry if
any water is left on high heat.Add cilantro n serve.
Can be served with rice or rotis.
www.iyerscorner.com
Volume 1, Issue : 14
Page 29 of 58
Brahmins Kitchen
Carrot Thokku
Wash peel n grate 1kg of carrot n keep aside.Dry roast fenugreek seeds 1 tsp n
mustard seeds 1 tsp ,hing a sundaikai size n powder it n keep aside covered.In a
kadai add 100ml of sesame oil n temper with mustard,jeera,urad,channa dal when
it splutters add curry leaves n when it is done add grated carrots,salt,tamarind
paste 6 tsp diluted with 1cup of water mix well n cook till carrot thokku leaves oil at
the sides.Add methi,mustad hing powder mix well n remove it from heat n cool.Use
dry spoons.Will be fresh in fridge for 20 days.
Carrot Buttermilk
To a mixer/blender add 2 grated carrots ,yogurt 1/2 cup,ginger a small
piece,water,saly to taste and blend well for 5-10 mins.If its thick dilute it.
Serve it immediately.
www.iyerscorner.com
Volume 1, Issue : 14
Page 30 of 58
Brahmins Kitchen
Carrot Rice
Grate 1 carrot and keep aside. You can also use a food processor.Heat a wide pan
with 2 tbsp of oil.Add cinnamon 1 inch and bay leaf 1and saut for few seconds till
the aroma arises.Add mustard seeds 1tspand fennel seeds 1tspand let the mustard
splutter.Add urad dal, channa dal each 1 tsp,whole dry red chillies4,peanuts
2tbsp,and fry for a few seconds till the dal changes in color.
Add grated ginger1/2 tsp,curry leaves, grated carrot, green
chilies2chopped,turmeric powder1/4 tsp,salt and cook over low flame for 3-4
minutes till the carrots get cooked well.Add 1cup of cooked rice and toss well while
cooking over low flame till it gets mixed with the veggies.Take off fire. Sprinkle
lemon juice 2tsp all over the rice, if using and mix well.Carrot rice is ready.Serve
hot with any side dish of your choice.
Carrot Channa
Soak over night n pressure cook Kabuli channa 1 cup ,drain n keep aside.In a kadai
add 2 tsp of oil n temper with jeera n sombu each 1 tsp n add 2 finely chopped
tomato,2 green chillies,ginger 1inch finely chopped n saute well with turmeric
powder 1/4 tsp till tomatoes turns mushy now add boiled channa ,grated carrot 2
,chole masala powder 2 tsp ,amchur powder 2 tsp n saute well. Lastly add cilantro n
remove from heat n serve.
A healthy Carrot channa is very good for all age groups.
Can add lemon juice instead of amchur powder at the last after removing from heat.
www.iyerscorner.com
Volume 1, Issue : 14
Page 31 of 58
Brahmins Kitchen
Carrot Paneer
Pressure cook 3 carrots,3 tomatoes,1 red bell pepper till mushy.Cool n make a
puree of it n keep it aside.
In a kadai temper 2 tsp of oil n temper with jeera,sombu n when it sizzles add
cushed green chillies,ginger n saute well with curry leaves .Now add carrot
puree,redchilli powder 1 tsp,amchur powder 2 tsp,dhaniya jeera powder 3
tsp,garam masala1 tsp,salt,turmeric powder 1/2 tsp,water 1/2 Cup n bring to boil
.Boil for 5 mins in medium low heat.Now add cubed paneer n kasuri methi leaves.
boil for few mins n add Thickly whipped curd 1/4 cup boil in low heat for a min n
add cIlantro n remove from heat.Yummy carrot paneer gravy is ready with out
onion n garlic or full cream.
www.iyerscorner.com
Volume 1, Issue : 14
Page 32 of 58
Brahmins Kitchen
Carrot Cake
Wheat flour / Atta - 1 & 1/4 cup
Curd / plain yogurt - 1 cup
Grated carrot - 3/4 cup
Sugar - 3/4 cup
Oil - 1/4 cup + 2tblsp
Baking powder - 1 tsp
Baking soda (Sodium bi carbonate) - 1/2 tsp
Vanilla essence - 1/2 tsp
Salt - A pinch
Preheat oven to 180 deg C. Mean while wash, peel and grate carrots. Keep aside.
Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even
mixing.
In a bowl whisk curd,then add sugar,oil,baking powder,baking soda vanilla essence
mix well in the same direction till sugar gets dissolved n add wheat flour n mix till a
smooth batter is formed.Now add grated carrot.mix well in the same direction.Pre
heat the oven 180' C n pour this in a greased muffin tin n bake for 17 mins or until
a tooth pick comes out clean when it is inserted.Cool on wire rack n serve.
A very healthy cake with out egg,butter or vegetable fat.Very good for kids n elders.
www.iyerscorner.com
Volume 1, Issue : 14
Page 33 of 58
Brahmins Kitchen
Usha Venki
www.iyerscorner.com
Volume 1, Issue : 14
Page 34 of 58
Brahmins Kitchen
.
.
.
. .. .
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 35 of 58
Brahmins Kitchen
. , . ,
.
.
.
. .
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 36 of 58
Brahmins Kitchen
www.iyerscorner.com
Volume 1, Issue : 14
Page 37 of 58
Brahmins Kitchen
. .
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 38 of 58
Brahmins Kitchen
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 39 of 58
Brahmins Kitchen
.
.
. .
..
www.iyerscorner.com
Volume 1, Issue : 14
Page 40 of 58
Brahmins Kitchen
. .
. .
.
.
. .
.
.
.
...
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 41 of 58
Brahmins Kitchen
. .
. .
.
.
. .
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 42 of 58
Brahmins Kitchen
. .
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 43 of 58
Brahmins Kitchen
www.iyerscorner.com
Volume 1, Issue : 14
Page 44 of 58
Brahmins Kitchen
Method 2
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 45 of 58
Brahmins Kitchen
. .
..
. ..
www.iyerscorner.com
Volume 1, Issue : 14
Page 46 of 58
Brahmins Kitchen
.
.
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 47 of 58
Brahmins Kitchen
. .
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 48 of 58
Brahmins Kitchen
.
.
. . .
.
.
.
.
www.iyerscorner.com
Volume 1, Issue : 14
Page 49 of 58
Brahmins Kitchen
Subbalakshmi Sanjeevi
Carrot Kosumari
INGREDIENTS
Carrot 5 numbers podiya cut pannanum or Thruvikkalam
Pasiparuppu oru cup alambi kal ellama ckean panni uravakkanum
Salt to taste
Lemon juice from one lemon
Thaalikka oil one tsp, oru pachamilagai cut pannadhu, curry leaves
PROCESS
Pasiparupppu jalam illama vadikatti oru kinnathula eduthukkanum.
Then add carrot and salt and lemon juice
Now season with kadugu pachamilagai and curry leaves and add with Kosumari.
TIPS: Don't add any paruppu for seasoning that will spoil KOSUMARI.
This is considered very auspicious for all occasions.
This is prepared particularly prepared for Sumangali Prarthanai
Healthy protein rich Kosumari Appadiye sappidalam
www.iyerscorner.com
Volume 1, Issue : 14
Page 50 of 58
Brahmins Kitchen
Carrot Kashayam
Learnt from Zee Tamil Parambarya vaidhyam today
1. Coriander leaves 10 grams
2. garlic 5 pieces
3. Carrot 3 slices
4. Jeeragam 1/4 tsp
5. Green grapes with seeds 3
6. Black Grapes with seeds 3
Boil one tumbler water and while boiling add in one by one in the same order
mentioned above and allow to boil one minute every time you add one ingredient.
and finally drain it. Kashayam is ready.
HEALTH TIPS
This is good to cure Fatty Liver.
Those who suffer with Fatty Liver should take this Kashayam twice a month and for
others as prevention once a month.
God bless our members with liver disease free life
www.iyerscorner.com
Volume 1, Issue : 14
Page 51 of 58
Brahmins Kitchen
Bagyalakshmi Venkatakrishnan
Carrot Halwa
Grated Carrots 4 med sized
Ghee one spoon
Sugar 1-2 tumblers
Raisins and cashews one spoon each
Milk 1-1/2 tumbler
Unsweetened milk khoa(optional)
Grate 4 to 5 med size carrots using a grater preferably instead of a mixie. Heat a
kadai on low flame and add a spoon of ghee and roast cashews and raisins each one
small spoon. (For people on diet you can avoid this step and) add grated carrots to
hot kadai on med flame and fry until carrots change colour from orange to yellow.
At this stage add milk(or slim milk if you like) such that carrots are soaked in milk.
Do not add too much just enough to submerge grated carrot. Keep stirring
occassionally to avoid burning. Cook only on low to med flame.
Once carrots absorb all the milk add sugar about one and half small tumbler
measure or adjust according to sweet. You can also add unsweetened milk khoa if
you feel you have added excess sugar. Unsweetened khoa gives a more milky taste
to halwa so can be added optionally. Keep stirring until the mixtures boils and
thickens slightly. Consistency will improve on cooling. Carrot halwa ready!
www.iyerscorner.com
Volume 1, Issue : 14
Page 52 of 58
Brahmins Kitchen
Pushpa Kannan
Carrot Puttu
Carrots - 3
Rice flour (puttu mavu)-4cups
Sugar- little
Coconut- 1 full
Salt- little
Method- Grate carrots and mix with grated coconut and little sugar.
Take warm water add little salt and mix with puttu mavu just like a coarse powder.
Take puttu kozha first put arisi mavu then the grated carrot and coconut and again
arisi mavu ..fill it fully upto a mark and keep it on top of the cooker..steam starts
means carrot puttu is ready.
Hema Shankar
Carrot Adai
Grate a medium sized carrot( fine) and add to the aDai batter. The aDais come crisp
and children will relish it.
www.iyerscorner.com
Volume 1, Issue : 14
Page 53 of 58
Brahmins Kitchen
Bagyalakshmi Venkatakrishnan
www.iyerscorner.com
Volume 1, Issue : 14
Page 54 of 58
Brahmins Kitchen
Srividhya Murthy
Carrot Soup
Carrot medium size 1no
Tomato 1no
Garlic 2pods
Mustard, curryleaves,jeera,hing ,pepper and salt for tempering.
Pressure cook carrot,garlic,and tomatoand now add to a mixer and make it to a
smooth puree and keep it aside.meanwhile make the tempering to taste good with
enough of salt and pepper and add the puree and enough water and let it boil.then
you can serve the soup:)it is a naturopathic recipe.you can try out with any combo
of veggies in same style to make the delicious soup.
www.iyerscorner.com
Volume 1, Issue : 14
Page 55 of 58
Brahmins Kitchen
Jayanthi Rajamannar
Carrot Mix
Carrot grated 2
Grated coconut 1/2 cup
Elachi powder 1/2 tsp
Brown sugar or plam sugar 4 tbsp
In a bowl mix all the ingredient n serve for kids as anytime snack.Very good for
thier health.
Carrot Dosa
Wash n soak
2 cups of idli rice
Turdal1/2 cup
Methi1/2 tsp
Green chilli2
Redchilli4
Curry leaves a sprig
Hing
Salt
Cooked m mashed carrot3
Soak rice n dal ,methi together for 4 hours n add all other ingredients together.
Grind all together to a smooth paste & add curry leavs n cilnatro n make dosas.No
ferrmentation is required.
Healthy dosas for kids n healthy adults which is vitamin A rich.The goodness of
curry leaves n cilantro will add more nutrients.
www.iyerscorner.com
Volume 1, Issue : 14
Page 56 of 58
Brahmins Kitchen
Carrot Halwa
lets v start with sweet
carrot 1/2 Kg
sugar 1/2 Kg
elakai a pinch
sugarless gova 100 Grm
milk 1/2 Litre
ghee 100 Grm.
carrot thool sevi thuruvi kollavum. Cooker il paal vittu nandragha vegavaikavum
paal vattriyavudan elakaithool sugar serthu kelaravum . Nadragha sundiyavudan
sugerless giva serthy kelaravum. Neyil mundhiri thartchai serkavum.
neradiyagha cooker il moodi pottum veghavaikalam 5 Whistle vidavum.
www.iyerscorner.com
Volume 1, Issue : 14
Page 57 of 58
Brahmins Kitchen
Koottu
payathamparruppu 100 Grm
carrot 1/2 Kg cut into small pieces
grated coconut 1/4 Cup
greenchilli 4 Chop into smal pieces
cook dal and carrot for two whistles. After cooking add salt. Grind coconut 1 Tsp
jeera and 4:green chillies into paste. Then add to cooked carrotfir few second. Heat
oil in kadai add mustard hing jeeragam and two broke redchillies and pour over into
kootu.
Carrot Curry
carrot 1/2 Kg cut into small pieces
redchilli Broken into pieces
oil 1 Tsp
fresh grated coconut 1/4 Cup
heat oil in kadai add kadhughu ulutham parruppu redchillies hing then add carrot.
Siridhu neeram vadhakiyavudan thevaiyana uppu serthu vendhavudan thengha
thuruval ai serkavum
another method instead of adding coconut u can also add soaked 1/4 Cup
moongdhall.
kuzhandaikal carrot saapiduvadhal eye problem vaaradhu. Siru vayadhu mudhal
carrot saapiduvadharku pazhakavendum.
Carrot Roti
wheat flour 1/2kg
carrot 1/4 Kg thuruvikollavum
green chillies 3 Chop into pieces
kothamalli konjam
jeeragam crushed 1 Tsp
salt as per need
oru agalamana paathirathil ellam kalandhu siridhu thanner ottri chapathiku
pesaivadhu pol pesaindhu 15 Mns ooravidavum.
normal chapathiku yedara madhiri eittu tawa vil ghee vittU Suttu edukavum
another method carrot udan siridhu thuruviya mulangi yum serkalam.
www.iyerscorner.com
Volume 1, Issue : 14
Page 58 of 58