I went to a friend's house to use their massage bed. It is a Korean Migun massage bed with heated jade therapy. It relieved by lower back pain just after two trials of 30 min. each.
After the massage, Radhika offered me Carrot juice. I saw her husband making it in a juicer. They used carrots, apples and ginger. The juice was delicious. But I looked at all the pulp that is going waste. It has fiber and all the other nutrients. Radhika gave me the pulp and said try making something out of it that is edible. Last time somebody tried to make carrot halwa out of it and it tasted like cardboard and we had to throw it.
I took the challenge. I made Carrot Dosa for main dish, carrot chutney for side dish and carrot halwa for dessert.
I gave it to her and she liked the halwa a lot. She felt that the chutney was not spicy enough. (since I could not figure out how much apple pulp was in the mixture, I underestimated the amount of spice needed.) I am waiting for her to try the dosa and give me the feedback.
Here are the recipes:
Carrot Halwa: (takes 20 minutes to make in the InnoStir automatic stirring pot)
Milk - 1 cup
carrot + apple + ginger pulp from the juicer - 1 cup
almonds -2
cashews -2
pecan -2
walnut - 2
pepitos - 6
pistachio -2
elaichi (cardamom) 1
sugar - 1 1/2 cup
butter - 1 tbsp
Grind all the nuts and cardamom in Innomix Surya big jar. Then I add the pulp from carrot juice and milk. Blend again till it is a smooth paste. Remove the ground mixture. Now add sugar to the big jar and pour into the mixture. This helps clean the nuts and the ground mixture stuck to the blades and side of the jar. (minimum wastage of food).
Turn the Innostir on and set the temperature to 200F. Turn the knob to continuous stir. Add butter and wait for 20 seconds (for the butter to melt slightly). Now add the sugar + ground mixture to InnoStir. Close the lid.
After 12 minutes, remove the glass lid and continue cooking. Turn the InnoStir off after 5 more minutes. Check the halwa is done by touching it with wet finger. If it does not stick to your finger, it is done.
Cool it and enjoy. If you want, you can garnish it with slivered almonds and raisins.
Carrot Dosa:
carrot + apple + ginger pulp from the juicer - 1 cup
Raw rice - 2 cups (soaked for 3-4 hours)
Red chillies - 12
curry leaves - 6
jeera - 1 tsp
Salt - to taste
Grind all the ingredients (except rice) with 1/2 cup water in Innomix Surya big jar. Once it makes a nice paste, add soaked rice and 1/2 cup water and grind till the rice paste is smooth. Season it with mustard seeds, uard dhal, hing and curry leaves. Prepare the carrot dosa batter 1 hour before making the dosa.
Now heat a tawa and pour one ladle of carrot dosa batter and spread it nicely. Do not spread it too thin. Pour 1/2 tsp oil around the carrot dosa edge. Close the tawa with lid. Cook it in medium heat for 2 minutes. Now open the lid, flip the dosa and cook it without the lid till the other side is cooked. Serve with pickles, sambar, chutney or carrot chutney.
Carrot Chutney:
carrot + apple + ginger pulp from the juicer - 1 cup
Chana dhal - 2 tbsp
urad dhal - 1 tbsp
red chillies - 6
jeera - 1/2 tsp
dhania (coriander seeds) - 1 tsp
tamarind paste - 1 tsp
salt - to taste
brown sugar - 1/4 tsp
In a skillet, add 1/4 tsp oil and fry urad dhal, chana dhal, red chillies, curry leaves, and hing. Then add jeera and dhania. Once the dhals turn golden brown in color, remove from the heat and transfer to a plate. Let it cool for 5 minutes.
Use Innomix Surya mixie small jar and grind the roasted mixture. Then add carrot pulp, tamarind, salt, brown sugar and grind again. Make sure that the mixture is not too smooth. Take it out when it is of sooji (cream of wheat) consistency. Add little water while grinding, if needed, to make a paste.
In the skillet, add 1 tsp oil and pop mustard seeds. Then add urad dhal, curry leaves, hing. Once the urad dhal turns golden brown in color, add the ground carrot chutney and saute it for 2 minutes on medium heat. Once the water evaporates, remove from heat and serve with dosa.
This chutney can stay in the fridge for one week.
After the massage, Radhika offered me Carrot juice. I saw her husband making it in a juicer. They used carrots, apples and ginger. The juice was delicious. But I looked at all the pulp that is going waste. It has fiber and all the other nutrients. Radhika gave me the pulp and said try making something out of it that is edible. Last time somebody tried to make carrot halwa out of it and it tasted like cardboard and we had to throw it.
I took the challenge. I made Carrot Dosa for main dish, carrot chutney for side dish and carrot halwa for dessert.
I gave it to her and she liked the halwa a lot. She felt that the chutney was not spicy enough. (since I could not figure out how much apple pulp was in the mixture, I underestimated the amount of spice needed.) I am waiting for her to try the dosa and give me the feedback.
Here are the recipes:
Carrot Halwa: (takes 20 minutes to make in the InnoStir automatic stirring pot)
Milk - 1 cup
carrot + apple + ginger pulp from the juicer - 1 cup
almonds -2
cashews -2
pecan -2
walnut - 2
pepitos - 6
pistachio -2
elaichi (cardamom) 1
sugar - 1 1/2 cup
butter - 1 tbsp
Grind all the nuts and cardamom in Innomix Surya big jar. Then I add the pulp from carrot juice and milk. Blend again till it is a smooth paste. Remove the ground mixture. Now add sugar to the big jar and pour into the mixture. This helps clean the nuts and the ground mixture stuck to the blades and side of the jar. (minimum wastage of food).
Turn the Innostir on and set the temperature to 200F. Turn the knob to continuous stir. Add butter and wait for 20 seconds (for the butter to melt slightly). Now add the sugar + ground mixture to InnoStir. Close the lid.
After 12 minutes, remove the glass lid and continue cooking. Turn the InnoStir off after 5 more minutes. Check the halwa is done by touching it with wet finger. If it does not stick to your finger, it is done.
Cool it and enjoy. If you want, you can garnish it with slivered almonds and raisins.
Carrot Dosa:
carrot + apple + ginger pulp from the juicer - 1 cup
Raw rice - 2 cups (soaked for 3-4 hours)
Red chillies - 12
curry leaves - 6
jeera - 1 tsp
Salt - to taste
Grind all the ingredients (except rice) with 1/2 cup water in Innomix Surya big jar. Once it makes a nice paste, add soaked rice and 1/2 cup water and grind till the rice paste is smooth. Season it with mustard seeds, uard dhal, hing and curry leaves. Prepare the carrot dosa batter 1 hour before making the dosa.
Now heat a tawa and pour one ladle of carrot dosa batter and spread it nicely. Do not spread it too thin. Pour 1/2 tsp oil around the carrot dosa edge. Close the tawa with lid. Cook it in medium heat for 2 minutes. Now open the lid, flip the dosa and cook it without the lid till the other side is cooked. Serve with pickles, sambar, chutney or carrot chutney.
Carrot Chutney:
carrot + apple + ginger pulp from the juicer - 1 cup
Chana dhal - 2 tbsp
urad dhal - 1 tbsp
red chillies - 6
jeera - 1/2 tsp
dhania (coriander seeds) - 1 tsp
tamarind paste - 1 tsp
salt - to taste
brown sugar - 1/4 tsp
In a skillet, add 1/4 tsp oil and fry urad dhal, chana dhal, red chillies, curry leaves, and hing. Then add jeera and dhania. Once the dhals turn golden brown in color, remove from the heat and transfer to a plate. Let it cool for 5 minutes.
Use Innomix Surya mixie small jar and grind the roasted mixture. Then add carrot pulp, tamarind, salt, brown sugar and grind again. Make sure that the mixture is not too smooth. Take it out when it is of sooji (cream of wheat) consistency. Add little water while grinding, if needed, to make a paste.
In the skillet, add 1 tsp oil and pop mustard seeds. Then add urad dhal, curry leaves, hing. Once the urad dhal turns golden brown in color, add the ground carrot chutney and saute it for 2 minutes on medium heat. Once the water evaporates, remove from heat and serve with dosa.
This chutney can stay in the fridge for one week.
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