Yogurt 1 cup
Grated Carrots 1/4 cup
Roasted peanuts 1 tbsp.
Mustard seeds 1 tsp
Vegetable oil 1 tbsp.
Cumin seeds (roasted) 1 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves 1 tbsp.

Method:

1. Make powder of roasted peanuts and roasted cumin seeds.
2. Beat the yogurt to get smooth consistency. Add salt, black pepper powder and above powdered mixture. Mix well.
3. Add grated carrots and mix.
4. Heat oil in a pan. Add mustard seeds.When the seeds begin to splutter, remove the pan from heat.
5. Add this to the curd mixture.

Garnish with chopped coriander leaves. Serve chill.

Basmati Rice Cooked 2 cup
Grated carrot 1 cup
Thinly sliced onions 1 medium size
Thinly sliced green chilli 2
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Bay leaf 1-2
Curry leaves 8-10
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Add thinly sliced onions, green chillies and fry till pink.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.

Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.

2 big carrot(s) chopped
2 medium potato(es) chopped
1 big onion(s) chopped
2 tablespoon(s) butter
1 teacup(s) milk
salt, black pepper and oregano to season.

Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent.
Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s). Sprinkle oregano.
Serve hot with: bread sticks.

200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).

Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).
Serve hot or cold.

Method
Cook the carrots in the milk in an open pan(low flame),
with constant stirring.
You can also put the carrots and the milk in a microwaveable
dish and cook it in the microwave on high heat for about
20 minutes.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava), the ricotta cheese and the sugar
to the carrots.
Heat the ghee in a frying pan, add the carrot paste and
keep on high flame until the carrot paste loses the milky
texture and becomes golden brown and the sugar is
tatally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream
on the side.

Preparation : 20 minutes
Cooking: 60-90 minutes

Method:
1) Soak Almonds in water for atleast 4 hours. Peel and slice thinly. Peel Carrots and grate them. Now heat a nonstick pan, add 2 tbsp Ghee. Put grated Carrots and stir for 2-3 minutes.
2) After 2-3 minutes, add milk. Stir on medium heat. Cover pan with lid and let it cook for 10 minutes.
3) Once Mixture becomes thick, add sugar and stir well. On high heat, let the mixture become thick. Add Cardamom powder and keep stirring till the desired constancy.

:: Ingredients
2 cups rava
1 cup grated carrot
1 cup grated coconut
Half cup finely chopped coriander
2 to 3 green chillies finely chopped
Salt to taste.

:: Method
Mix all the ingredients by adding water little by little into a thick batter.
Heat a griddle or dosai tawa and put one ladle of the above batter and pat it by
hand into a round shape. Pour oil all round and turn it and cook the other side
also and remove from the tava when fully cooked.

:: Ingredients
Carrot 1 medium (chopped)
Curry leaves 1 sprig
Pottukadala 1 cup
Small onions 10
Pepper ¼ tspn
Salt as per taste
Butter ½ tspn

:: Method
Grind all ingredients except butter to get a coarse paste adding little water.
Heat a nonstick griddle and apply butter. Take 4 tbsn of batter and spread into a
4 inch thick circle. Cook covered on both sides till browned. Serve hot. With
chutney.