iCookiPost

Ingredients:

1. Carrot (cut lengthwise) – 4 cups
2. Chilly powder – 2 tsp
3. Turmeric powder – 1 tsp
4. Asafoetida powder – 1 tsp
5. Fenugreek seed powder – 1/4 tsp
6. Fenugreek seeds – 1/4 tsp
7. Mustard seeds – 2tsp
8. Curry leaves
9. Vinegar – 2 tsp
10. Lime juice – 1 tsp
11. Salt
12. Water – 1 1/2 cup
13. Gingelly oil – 1/4 cup

Preparation:

1. Marinate carrot with 1tsp chilly powder,turmeric powder,asafoetida powder,fenugreek powder,salt and keep aside for 1 hour.
2. Heat oil in a pan.splutter 1 tsp mustard seeds,fenugreek seeds,curry leaves and add 1 tsp chilly powder to it and saute well.
3. Add water to it and once it starts boiling turn off the fire.
4. Add vinegar,limejuice and salt to it and mix well.
5. Once it is cool, Add carrot pieces to it and mix .
6. Finally Add powdered mustard to it.
7. Store in an air tight container and shake well to get mixed.
8. Keep in the refrigerator and Pickle is ready to serve after 3 days.

(Don’t use coconut oil, bcos once you keep in the refrigerator oil becomes hard.)

Ingredients:

1. Carrot – 1 lb
2. Sugar – 3 cups
3. Ghee – 3 tbsp
4. Milk – 1/2 litre
5. Cardamom powder – 1/4 tsp
6. Raisins – 6
7. Cashewnuts – 5
8. Water – 1 cup

preparation

1. Wash and grate the carrots.
2. Bring the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
3. Add milk and cook on low flame for more than half an hour stirring occasionally.
4. Add sugar to it and mix well and cook until all the sugar and milk has absorbed.
5. .Add ghee and simmer for 2-3 mins. add fried raisins and cashews and mix well.
6. Garnish with grated almonds.
7. Serve cold or hot.

This goes to vegetable Marathon hosted by silpa and padmaja