You are on page 1of 59

http://www.iyerscorner.

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

What more we need! Eat Carrots and live


a healthier life!
8/8/2015

This is a sincere attempt to write about the


traditional Tamil Brahmins (Tam-Brahm) recipes.
This newsletter will contain the recipes of the food
that are typically cooked in a Tamil Brahmin
community (Iyer & Iyengar or any Brahmin
community).
There is an old saying that goes like this You are
what you eat and Brahmin Cuisine follows the
concept of shaping the personality, mood and mind
of the family members.

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

Carrot Kosumalli / Carrot Moong Dal Salad


Start up your day with a healthy breakfast.
Things required:
Carrot 1
Moong dal 1/4 cup
Salt
Lemon juice 1/2 tspn
Coriander leaves
Seasoning:
Oil 1/2 tspn
Mustard
Chilly
Method:First soak the moong dal in water for 10 mts.scarp the carrot.Mix
carrot, strained moong dal and salt..Add lemon juice.Take a pan.Add oil,saute
mustard seeds and chilly.switch off the stove and add it with the
kosumalli.Decorate with coriander leaves.Healthy carrot kosumalli is ready.
Note: you can also add grated raw mango a tspn along with this.

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.

Carrot Butter Milk Type 2


Grated carrot _ 2 tbsp
Ginger_ 1 / 2 inch
Green chilly_ 1
Asafoetida _ 1 / 4 tsp
Coriander leaves _ little
Roasted jeera pdr_ 1 / 4 tsp or omam
Curd_ 1 cup
Grind all the above ingredients with curd.
Add water .if u want u can strain and serve in a glass.

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.

Carrot Kuzhi Appam


grated carrot _ 1 / 4 cup
Wheat + maida flour _ 1 / 2 cup each
Rice flour_ 2 tsp
Jaggery _ 1 / 2 cup
Eilaichi pdr_1 / 4 tsp
Oil for frying
Method
Saut the carrot in tsp ghee. Melt the jaggery in little water strain and add the
jaggery and carrot to the flour.add coconut, eilaichi pdr.
Marinate for 1 hr and fry or make it as kuzhi appam.

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

Carrot Crunchy Fry


** CLEAN AND PEEL THE CARROTS.(500gms)
*chop it into thin and long strips. But it in hot water, drain, spread in kitchen towel.
* Heat oil, deep fry handful each time, spread in tissue paper.
* when cool, toss little salt, chat powder/ blacksalt/redchillie powder/pepper and
jeera powder. ( any combo of ones choice)
Store in air tight container.

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.

Carrot Coconut Curry


* Cut 500gms of carrots into small fine pieces.
* Heat kadai, wash the carrots, add into and get it cooked.
* Now add salt, grated coconuts, tampered musturd, ud dal and red chillie, serve.
Nice combo with vetaalkuzambu....

Carrot And Mutter Curry


** Grate carrots, heat oil , add musturd ud dal and red chillie, add carrots grated
and fresh peas/ mutter, when almost done, add half spoon jeera powder, salt and
chillie powder.
Yummy with rotis.

www.iyerscorner.com

Volume 1, Issue : 14

Page 18 of 58

Brahmins Kitchen

Carrot Masala Dosa


** with the usual DOsa batter, make big dosas and inside keep the following carrot
masala, close and serve.
** CUT carrots fine, heat oil add carrots (500gms)cury leaves and one chopped
capcicum.
* when they are almost cooked, add salt and haldi, saute, add any cooked pulse(
50gms)
Add, piece if ginger, 6tbspns of grated coconuts, 4 greenchillies, few strands of
coriander, into dry mixie jar, powder without water, add this to cury, let it remain in
low heat till raw smell go
* Before that, once dosa batter is spread on dosa pan, spreas around spoon of mint
and green chillie paste, around the dosa and then fill with cury. Add a spoon of ghee
on the top and serve.

Carrot, Capcicum And Paneer Curry


** cut carrots (500gms) into rhin long pieces with two chopped capsicums and one
tomato.
** Heat oil, splutter jeera and add the vegies, simmer and cook.
Add salt and haldi powder, when they are almost cooked, grate 100gms of paneer
and add to the above curry, mix well.
Add dania and chillie powder, mix well, serve with rotis/ pooris.

Carrot Sweet Boli/ Obbattu


** GRAte 300gms of carrots, heat spoon of ghee saute till soft.
** powder 10badams, 4 cardamoms and spoon of fresh kova, and 100gms of
powdered sugar.
*Mix these together, till comea together. Make into small balls.
* Sieve 100gms of maida with wheat flour, add a pinch of salt, haldi powder, spoon
of ghee and make into soft dough.keep aside for half an hour.
Make equal balls of the dough, press it round, add the carrot mix close from sides,
roll into soft obbattus, topped with ghee.

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.

Carrot Roti Rolls


*MAKE soft rotis, smear ghee keep aside.(TEN NOS)
* wash and peel 300 carrots and grate one capcicum, one potatoe-- altogether.
* Heat oil in a kadai, add spoon of musturd, add all the vegies, mix, add haldi salt.
* when they are almost cooked, add spoon of dania powder, jeera powder and
chillie powder.
*
*
*
*

Add 100 gms of cheese/ paneer grated.


mix well, adding finely chopped corinder leaves.
Roll the soft chapathis, with the vegies combo, bind it in a Tissue.
Can be given as snack, break fast or packed in a tiffen box for lunch.

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.

Carrot Vella Modagam


* Take 200gms of carrot, peel, grate very fine.
* Add 50gms of fresh grated coconut, cardamom, 200gms of jaggery that is grated.
* Add 4spoons of cashew powdered fine, mix.
* HEAT Kadai, transfer above poornam mix into kadai, add spoon of ghee, let it
leave sides, get mixed for a nice poornam.
* Make thick dough of small rava with a spoon of maida, using spoon of ghee, keep
aside for half an hour.
* Now divide the dough into equal balls, roll into thin big chapathis, take a small
sharp edged cup, press it on big chapathi, to get small round shaped small
chapathis, now fill each one with spoon of carrot poornam, at the center, close from
sides, deep fry in medium oil, repeating till done.
*Fry these on low heat, till they change in colour, into light golden brown. When
cool
Store in airtight container.

www.iyerscorner.com

Volume 1, Issue : 14

Page 21 of 58

Brahmins Kitchen

Carrot Mutter Pulav


* SOAK 400gms of rice in for 20 mnts.
* wash, peel and grate 300gms of carrots.
* shell 100gms of peas/ soak rajma of same qty.
* Heat 4spoons of oil in a cooker pan.
* Add jeera half spoons, after it splutters add 8chopped green chillies, 2 inches
ginger grated, saute.
* Now add the carrots, mix , simmer the flames.
* Take coconut milk from half of a coconut, 3 times, adding 150ml of water each
tme u grind and take the extract.
* Add two handfulls of chopped pudina, fry well, with the ingredients in cooker.
* Now drain the rice, add.
* Measure coconut milk(450ml) and add 150mlof water to that, pour inside cooker.
*Add salt, spoon of ghee, mutter/ rajma.
*Add bunch of corinder leaves and haf spoon of chilli powder, mix well, close the
cooker, for 3 long whistles and simmer for 6mnts, putoff the flames.
Can hav with mixed vegie raita and papad/ mixture.

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)

Carrot Manga Inji Togayal


* Take 200gms of carrots and 100gms of manga inji, clean wash and peel the skin,
chop into small pieces.
* Heat spoon of oil, fry spoon of ud dal, chanadal, 8 red chillies, small lemon size
tamarind.
* fry carrots and manga inji too.
* when gets into cool, add salt, grind to thick togayal.
*This can be made as tokku too.
** Grind carrots, mango inji, small lemon size tamarind, 6 redchillies with salt to a
coarse paste.
** Heat 4 spoons of gingelly oil, add musturd and jeera (one spoon), when they
splutter, add bunch of cury leaves and one red chillie, add these and salt, cook in
low heat, till raw smell goes, and the content comea together...
Can be stored and consumed...

www.iyerscorner.com

Volume 1, Issue : 14

Page 24 of 58

Brahmins Kitchen

Carrot, Capcicum, Methi And Corn Rice


** COOK RICE 300gms, into fine separate pearls.
** CUT carrots and capsicums( together 250gms cut lengh wise and pearls from
one whole American corn), chop bunch of methi leaves.
** Heat two spoons of oil, let spoon of musturd splutter, add ud dal, curry leaves
and one red chllie.
** Now add the chopped methi leaves first fry for two minutes, adds other veggies,
haldi, salt, one more spoon of oil, corns.
** when they r tender and soft, saute
** Add powder made from Dania 4spoons, spoon of chana and ud dal, 6 red chillies,
spoon of til seeds, and two inch piece of copra---- all fried, cooled and powdered.
** Now when this base is ready, add the cooked rice, spoon of ghee, mix well.
Dress with fresh coriander leaves.

Carrot, Bitter Gourd And Mahali Kizangu Pickle


** IN OUR families, Mahalikazungu occupies queens place at kitchen pickle
cabinet...
Always there is one bottle of mahali in stock, refilled every now and then when its
fully consumed in our households.
** The same can be used with carrots and bittergourds. Here it goes.
Take 50gms of salted Mahali.
Wash, peel 100gms of carrots, chop them into thin 2inches long fine pieces.
Take 50gms of Bitter gourd, clean and chop them thin, just equal to the carrot
pieces.
Take 10 tender green chillies, slit at the center, lengthwise and also 50gms of
manga inji, cut just like carrots.
Now mix all these together with little salt and haldi.
**This can be had by mixing 200hms of courds, with the above mix, had instantly.
**Same can be used, by squeezing juice of one big lemon, half spoon red chillie
powder, marnated for half an hour and then consumed.
THe sweetness of carrots, sourness of lemon/ curds, bitterness of bittergourd,
freshness of green chillies, adds totally a different taste and flavour, blending with
each other very well in this pickle.
Canbe refrigerated for months.

www.iyerscorner.com

Volume 1, Issue : 14

Page 25 of 58

Brahmins Kitchen

Carrot, Vazai Kai And Green Peas Tikki


* Take 300gms of carrots, clean, peel and grate.
* Boil vazai 2nos, peel and grate.
* shell fresh mutter/ peas.
Half boil carrots and mutter, drain the extra water, add grated vazaikai.
Add salt, chillie powder, jeera powder, one piece of ginger grated and finely
chopped half bunch pudeena, mix thoroughly.
FRY peanuts dry, powder after cool.
Make a thick and tight ball from the above mix, coat it with dry peanut powder,
heat tawa, shallow fry, one by one till it lasts, sprinkling oil around.
Serve Hot and crisp, with pudina, corinder and green chilli chutney or tangy tomato
sauce.
Very Healthy snack for kiddies as well elders.

Carrot And Honey Chapathis


*Take 200gms of atta, make a well at the center.
* Clean, peel and chop carrots (100gms), boil till tender, drain.
* Take 4 almonds, add with carrots, run in mixie for fine paste, with enough water.
*Transfer the above into atta, add 50ml HONEY, bind into soft dough, adding spoon
of ghee..
Roll rotis out of this dough, thats divided into equal portions, turn both sides, till
done, serve hot, with ghee.

Sudharshana Venkatram Iyengar

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 .

Carrot Methi Subzi


In a kadai heat 2 tsp of oil n temper with jeera.Then add chopped onion 1 ,ginger
gralic n green chilli minced n saute well.Then add methi leaves n saute till methi
leaves shurnks well..say around 2 to 3 mins.
Now add carrot,salt,dhaniya powder 2tsp,tumeric powder1/4 tsp mix well n add 1
cup of water.Cover n cook till carrots are done in low heat.Mix well for few more
mins in open mode n serve.
This is like aloo methi but a healthy option of using carrots n methi.Onion is
optional.
Always mince ginger garlic to avoid pungent smell.

Carrot Milk Shake


Grind well together with grated carrot 2 cups,milk powder 2 tbsp,brown sugar3
tbsp, water 2 cups.No need to strain as the fiber rich part will go in
waste.Serve.Yummy carrot milk shake is ready.
Can add cold milk instead of water too.Will give more thick milk shake.

Moong Dal Carrot Dosa


Soak 1 cup of moong dal for few hours n grind together with 1tsp of jeera,ginger
1inch ,green chillies6,salt n hing to a coarse paste.Add grated carrot to the batter
mix well n make dosas.
Can serve with chutney or gun powder.

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.

Carrot Methi Subzi


In a kadai heat 2 tsp of oil n temper with jeera.Then add green chilli minced n saute
well.Then add methi leaves2 cups washed n drained well n saute till methi leaves
shurnks well..say around 2 to 3 mins.Now add washed peeled n chopped
carrot,salt,dhaniya powder 2tsp,tumeric powder1/4 tsp mix well n add 1 cup of
water.Cover n cook till carrots are done in low heat.Mix well for few more mins in
open mode n serve.
This is like aloo methi but a healthy option of using carrots n methi leaves.

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 & Peas Subzi(Gajar & Mutter Subzi)


Peel ,rinse and chop the carrots/gajar
Heat 2 tbsp of oil in a pan or kadai. add the cumin and fry them.
add the 1 inch ginger and 2green chilies. fry for a minute or till the raw smell of the
ginger disappears....add chopped carrots 5 and peas/matar 1cup along with the
salt. saute for 3-4 minutes...add 1/2 tsp of kashmiri chilli powder n cup water
and stir. cover and let the veggies cook. keep on checking and stirring in between if
the veggies start to get browned, add some more water cook the veggies for 15-20
minutes till they are done. sprinkle garam masala 1/2 tsp and stir well.garnish gajar
matar sabzi with coriander leaves.
serve gajar matar hot with some phulkas or parathas or as a side dish with dal-rice
combo or kadhi-rice or curd rice.

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.

No Onion Garlic Carrot Gravy Base


In a pressure cooker of 3 liters add 2 tsp of oil n add red grated carrots 3, 1 red bell
pepper chopped,3 red tomatoes,kashmiri red chilli podwer 2 tsp,garam
masala1tsp,dhaniya jeera powder 3 tsp,amchur powder 3 tsp,salt,turmeric powder
1/2 tsp,kasuri methi 1 tsp,grated ginger 1 inch,water 1/2 cup mix well n cook for 5
whistles at medium heat.Cool n use handblender make a smooth paste n store it in
fridge.Use dry spoons always.Stays fresh for a week.
Can us mixer too to make a smooth paste.
Can make chole,rajma, or any onion garlic based gravy
Melon seeds can be added with the gravy n grind to a smooth paste.it gives the
thickness n good for heart which is rich in Vitamin E.
Add whipped curd at the last if u like to add in any gravy instead of full cream or
khoya as it is less in fat n good for health.

www.iyerscorner.com

Volume 1, Issue : 14

Page 31 of 58

Brahmins Kitchen

Carrot Paruppu Usili


Soak turdal 1/2 cup with peanut size hing for 1 hour.Then grind it. Along with few
sprigs of cilantro,curry leaves,green chilli1,redchilli1 salt to a coarse paste.Steam it
in microwave oven for 5 mins cool n crumble n keep aside.
In a kadai add 1 tsp of oil n temper with mustard,jeera,urad,channadal n add 300
gms of washed peeled n chopped carrots ,salt,hing,turmeric powder1/4 tsp,hing lil
with few tbsp of water n cook carrots are till done.Then add usili,curry leaves n.
Saute well for few min n remove from heat n serve.

Multi Millet Usili


Take a cup of multi millet powder add redchilli powder 1 tsp,salt as per need,hing n
turmeric powder 1/2 tsp with a laddle of curd,1 tsp of oil n whisk well with water
with out lumps.Steam cook this in cook top or microwave n cool n crumble it.In a
kadai heat oil 2 tsp n temper with mustard.jeera.channa n urad dal n once it
splutters add curry leaves n add grated 4 peeled washed n grated carrots n saute
well with chopped green chilli 2 once the carrots are sauted well add multi millet
usili n mix well.Add cilantro at the end n remove from heat.Lemon juice from 1
lemon can be added to increase much taste.
Can use any english veggie like this just steamed or sauted.Best option is steaming
with out losing the veggie colour.Can avoid oil with multi millet paste.

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

Carrot Fresh Urugai


INGREDIENTS
Carrot 2 podiya azhaga cut pannaikkanum
salt to taste
lime juice from 2 lemon
Pachamilagai 2 podiya cut pannadhu
pil one tsp
kadugu konjam
PROCESS.
Take preferably a glass or peengan Jaadi and mix carrot, salt, raw pachamilagai,
elumicham pazha juice and mix with a spoon and kadugu mattum thalichu vidanum.
Ellam konjam oorrinapparam Very Tasty Fresh Carrot Urugai ready
Fridge life 3 days
Otherwise annikke mudichudanum.
Of course meeradhu.

www.iyerscorner.com

Volume 1, Issue : 14

Page 50 of 58

Brahmins Kitchen

Carrot Thayir Pachadi.


INGREDIENTS
Thuruvina Carrot one cup
Fresh curd two cups
Salt to taste
Corriander leaves for garnishing
Thaalikka kadugu, oru pachamilagai cut pannadhu, one pinch perungaya powder,
ulundhu and kadalai paruppu each half a tsp
PROCESS
Have a bowl and pour curd, salt, carrot and gently mix all.
Then Thalikka sonna saamanellam konjam ennai vittu thalichu idhula add
pannanum. Again Pachadiya kalandhu vidanum.
Finally garnish with Coriander leaves
Carrot Thayir pachadi thayar

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

Sandwich Filling or Carrot Rice


Grated carrots 3-4 nos
Onion chopped finely 2 nos
Oil
Turmeric
Garam masala
Chilly powder(or sambar podi)
Salt
Ghee optional
Coriander
In a hot kadai pour a teaspoon of oil, add a pinch of turmeric powder and add
onions after oil becomes hot. Fry until onion is cooked and there is no raw smell.
Add chilly powder about a spoon and half Add grated carrots, salt to taste and cook
until carrots are soft to touch. Cook on low to med flame. Once this is ready add
garam masala( and a spoon of ghee if adding to rice )and switch off. Add chopped
coriander.
This can be used as a filling between bread and toasted as a sandwich. The same
can be used to mix with plain rice to make a quick carrot rice or with lemon rice to
enhance taste. Fry finely chopped tomatoes with onions for mixing with rice if you
like tomatoes. Enjoy!

www.iyerscorner.com

Volume 1, Issue : 14

Page 54 of 58

Brahmins Kitchen

Carrot Sweet And Sour Cones


INGREDIENTS
Appalam 2 for four cones
Carrot thuruval from 4 carrots
Coconut thuruval konjam
Urundai Vellam konjam
Elakkai powder
PREPARATION
Cut Appalams into two halves
Dip it in water and make cones. (If you want you can paste with maida maavu)
Dry it for 5 minutes
Fry the cones in the Microwave oven or Oilla porichudalam
Now the cone is ready
Now heat kadai and make vella pagu and add carrot and coconut thuruval
Finally add elakkai powder
And make this to pooranam (Kozhukattai).
Fill this into the cones and decorate with peppermint or Badam or Dry grapes or
Cashews.
This is very healthy for children. No oil No ghee for pooranam
Very tasty as it is eaten with appalam
Good as evening snack different from usual ones
Try and tell me how you enjoyed it.

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

Kodo Millet Or Varagu Arisi Carrot Idli


Varagu arisi 2cups
Sour Curd1/2 cup
3 Grated carrot
Green chilli 4 & ginger 1 inch crushed
Curryleaves
Eno fruit salt plain 1 tsp
Tempering :oil 1 tsp Mustard,jeera,urad dal & channa dal,hing.
Salt to taste.
Dry grind Varagu millet to a fine rava consistency.In a kadai temper all the above
said. Items and add the millet rava n roast for 5 mins.Saute carrot well in a tsp of
oil seperately along with crushed greenchilli & ginger ,curry leaves.Now add the
millet rava mix with curd,salt & carrot mix & mix well with water as per needed &
set it aside for 15 mins....the batter should be like idli batter.Heat idli steamer on
stove & make ready idli plates by smearing oil .Once the water starts boiling in idli
steamer bottom add eno salt 1 tsp & give a quick mix .Pour idlis in moulds & steam
for 15 mins at medium heat after the steaming timing remove from heat n cool the
idli plates for few mins.Remove idlis & serve along with chutney sambar or gun
powder
Healthy idlies with out rice is good for weight watchers & diabetic & when time runs
out.Good for all age groups.

Sri Ram Uma

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