Category Archives: Carrot

Recipe – Masala Mix Veg

mix veg


Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4


  • Mixed Vegetables: 4 cups, chopped in small pieces (2 Potatoes, 4 carrots, 14-15 Green Beans, some chunks of cauliflower, 1 medium radish, 1 raw banana, 1/4th of a medium lauki, 2-3 small brinjal). You may use any of your choice of vegetables.
  • Salt: 1/2 Tablespoon or to taste
  • Turmeric Powder: 1 Teaspoon
  • Oil: 2 Tablespoon
  • Cumin seed: 1/2 Teaspoon
  • Fennel seeds: 1/2 Teaspoon
  • Bay Leaf: 1
  • Clove: 2
  • Cardamom: 1
  • Cinnamon Stick: 1 small, 1/2 inch
  • Ginger, garlic, green chili paste or crushed: 1 Tablespoon
  • Onion: 1 small
  • Tomato: 1 small
  • Coriander Powder: 2 Tablespoon
  • Cumin Powder: 1 Tablespoon
  • Mustard Powder: ½ Tablespoon
  • Red Chili Powder: 1 Teaspoon
  • Aamchur Powder: 1 Teaspoon
  • Lemon juice: a few drops
  • Water: as required
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Water: As required


  • Heat oil in a pan, add cumin seeds, fennel seeds, bay leaf, cloves, cardamom, cinnamon stick. Roast for 30 seconds.
  • Add onion and fry till onions are golden brown.
  • Add ginger, garlic, chili paste and tomatoes. Fry for 2-3 minutes or till tomatoes are cooked.
  • Wash the chopped vegetables and drain the water.
  • Add the washed vegetables, salt and Turmeric powder in the pan. Mix well. Sprinkle a few drops of water and cover the pan. Let it cook for 12-15 minutes or till veggies are almost cooked.
  • Add coriander powder, cumin powder, mustard powder, red chili powder, aamchur powder and lemon juice. Mix everything well. Add ¼ cup of water and let it cook for another 5 minutes or till all vegetables are completely cooked.
  • Turn off the heat, add coriander leaves.
  • Serve hot with rice or chapati.

Recipe – Carrot Cucumber Salad / Easy Daily Salad

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Serves: 2


  • Carrot: 2, medium sized, fresh (You may use 8 baby carrots)
  • Cucumber: 1, medium sized
  • Onion: 1 tablespoon, finely chopped
  • Tomato: 1, finely chopped
  • Lemon juice: 1 teaspoon
  • Roasted peanuts: 1 tablespoon, roughly grinded
  • Salt: ½ teaspoon
  • Black pepper powder: ¼ teaspoon
  • Extra virgin Olive oil: 1 teaspoon
  • Coriander/Cilantro leaves: 1 tablespoon, chopped


  • Trim and peel cucumber and carrots. Wash them and cut into small pieces.
  • In a big bowl, mix cucumber, carrots, onion, tomato, peanuts, salt, black pepper powder, olive oil, lemon juice and cilantro. Toss everything well.
  • Serve immediately.
  • You may add any of your favorite salad-dressing, like: ranch, mustard etc.


Recipe – Veg Frankie / Veg Roll



Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 8 rolls


For the besan dosa or frankie base

  • Maida (Plain flour): 2 Cup
  • Salt: 1 teaspoon or to taste
  • Curd: 1 tablespoon
  • Water: as required
  • Oil: 1 tablespoon and as required to roast

For the Veg Stuff

  • Carrot: 1, peeled, washed and grated
  • Beet Root: 1, peeled, washed and grated
  • Green Beans: 5-6, washed and cut into small thin pieces, lengthwise
  • Onions: 1 medium, cut into thin pieces, lengthwise
  • Bell pepper: 1, washed and cut into thin pieces, lengthwise
  • Cabbage: 1/8 of a medium one, grated or thinly chopped
  • Potato: 2, boiled and mashed
  • Oil: 2 tablespoons
  • Garlic Cloves: 1 teaspoon, finely chopped or crushed
  • Ginger: 1 teaspoon, finely chopped or crushed
  • Green chili: 1 teaspoon, finely chopped or crushed
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Garam Masala: 1 teaspoon
  • Chat Masala: 1 teaspoon
  • Coriander leaves: 1 tablespoon
  • Lemon Juice: ½ tablespoon

For assembling:

  • Tomato Sauce: 2 Tablespoon
  • Green Chutney: 2 Tablespoon
  • Onion: 1 tablespoon, finely chopped
  • Green chili: 1 teaspoon, finely chopped
  • Cucumber: 2 Tablespoon, finely chopped


  • In a bowl mix flour and salt. Add 1 tablespoon curd, 1 tablespoon oil and mix well. Add water to make a smooth dough. Cover the dough with a wet cloth and keep aside for 10-15 minutes.
  • Now heat 2 tablespoons of oil in a pan.
  • Add onion, ginger and garlic. Saute for 1 minutes.
  • Add carrot, beet root, beans, bell pepper, cabbage, green chili and salt. Mix well and cover for 3 minutes.
  • Remove the cover and add mashed potato, black pepper powder, garam masala and chat masala. Mix well and cook in high flame till the mix for 4 minutes or till all the water from the veggies are gone. Stir occasionally.
  • Turn off the heat. Add coriander leaves, lemon juice and mix well.
  • Heat a tawa.
  • Take the dough and divide into 8 equal portions. Roll each portion into balls. Roll each ball into a 6-inch diameter circle. Sprinkle little flour if needed while rolling.
  • Place the circle on the tawa in medium heat. Flip it after 30 seconds. Spread 1 teaspoon oil over it. Flip again and spread little oil in other side too. Using a flat spatula, press the circle so it becomes crispy. Flip and cook until both side has golden brown spots (not black).
  • Take out and place it on a wooden board. Spread ¼ tablespoon green chutney on the circle / roti. Now add 1 tablespoon of the cooked veg stuff in one vertical edge. Add little onion, green chili, cucumber and spread little tomato sauce. Fold ½-inch from both the horizontal edges and start rolling the roti pushing the stuffs tight.
  • Or else, just add all the stuff in the middle vertical line of the roti and fold both edges, one top of another and press gently.
  • Serve or cut into 2 pieces and serve.

Recipe: Chinese Style Mixed Vegetables

chinnese style mix veg


Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


  • Mixed Vegetables: 4 cups, chopped in small pieces (1 Potato, 1 carrot, 5-6 Beans, ½ cup of cauliflower florets, handful of Peas, 5-6 baby corns, 1 tablespoon corn, 1/2 cup shredded cabbage)
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green Bell Pepper: ½ of a medium sized
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Sesame Oil / cooking oil: ½ Tablespoon
  • Cumin Seeds: 1 Teaspoon
  • Salt: 1 ½ Teaspoon or to taste
  • Black Pepper powder: ½ Teaspoon
  • Cinnamon Powder: 1 Teaspoon
  • Soya Sauce: 1 tablespoon
  • White Vinegar: ½ teaspoon
  • Tomato sauce: 1 tablespoon
  • Water: 1/2 cup or as required
  • Coriander Leaves: Finely chopped, 1 Tablespoon
  • Lemon Juice: A few drops
  • Spring onion: 1 tablespoon, finely chopped


  • Boil 7-8 cups of water and once water starts to boil, add the vegetables. Cover and cook them for 10 minutes or till almost cooked (80%). Drain the extra water and keep aside.
  • Cut onion, bell pepper, tomato lengthwise into 1-inch pieces.
  • Heat oil in a pan and add cumin seeds, when it changes color, add onion, ginger and garlic. Stir and sauté till onion turns transparent, not brown.
  • Add bell pepper. Stir for 1 minute in medium heat.
  • Add tomato and chilis. Stir for another 1 minute in medium heat.
  • Add the boiled vegetables, salt, black pepper powder and cinnamon powder.
  • Cook in high heat for 3-4 minutes.
  • Add soya sauce, vinegar, tomato sauce and water. Let it cook for 3 minutes.
  • Turn off the heat, add lemon juice and coriander leaves.