BABY CARROTS IN WHITE SAUCE

Ingredients:
10 no. baby carrots stir fried
2 tbsp white sauce
1 tsp cream chease
1-2 tbsp milk

Method:

1. Blanch and stir fry baby carrots in butter with some salt and pepper.
2. Take some white sauce in a pan add one tbsp milk and a tsp of cream cheese or cheese spread to it then add stir fried baby carrots to it.
3. Mix well and cook till the cheese melts and the sauce coats the carrots. 
4. Garnish with some fresh parsley leaves and serve hot. 

STIR FRIED BABY CARROTS

Ingredients:

10 no. baby carrots
2 tsp butter
salt and pepper to taste
some chopped parsley

Method:

1. Boil 2 cups of water in a pan add a pinch of salt and the baby carrots to it and cook for 5-10 minutes till the carrots become tender.
2. Drain out excess water.
3. Heat butter in a pan add blanched carrots, salt and pepper and cook till the carrots are cooked well .
4. Garnish with some chopped parsley leaves and serve.

Variation: you can add some garlic and honey to the butter and then roast the blanched carrots in that butter.

QUINOA PULAO

Ingredients:
1 cup quinoa
2 cups water

1/2 cup, fresh fenugreek leaves (methi), chopped or 1 tsp dry fenugreek powder
1-2 cups thinly chopped veges like potato,beans carrot,capsicum,cauliflower,peas etc.(blanched or stir fried in a little oil to make them tender)
7-8 nos, garlic cloves, finely chopped
1 large tomato, pureed
1 onion thinly sliced or chopped

1/2 tsp, black pepper powder
1-2 green chilies
1 bay leaf
2 inch stick cinnamon
10-12 nos, black peppercorns
½ tsp, garam masala powder
Juice of 1 lemon
2 tbsp, oil

Salt as per taste

Method:

1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
2. Cook until the quinoa has absorbed all of the water, about 15 minutes,
3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.Keep aside.
4. In Heavy bottom pan, heat oil and fry onion slices.
5. Now add bay leaf, cinnamon stick and peppercorns. Fry for few seconds.
6. Add chopped garlic and cook till golden brown in color. Add ground tomato paste and cook for 2-3 minutes on high heat.
7. Add chopped fenugreek leaves or dry fenugreek powder and cook for another 3-4 minutes.
8. Add blanched or stir fried vegetables , green chilies, black pepper powder, garam masala powder, salt and lemon juice, mix well. Cook for 2 minutes.
9. Finally add cooked quinoa over the masala and mix well.
10. Serve hot with raita and chutney of your choice or have it just as it is.

LAUKI KI SABZI DRY

Lauki ki sabzi is a very light side dish that can be served with dal and chapati. In summers you feel like having something light to eat. Lauki is freshly available in this season , it is easy to prepare as it will be ready in 10-15 minutes and its taste is also very good.  

 

 

Ingredients:

1/2 kg lauki/bottle gourd/ghiya
1 onion chopped
1 big or 2 medium sized tomatoes finely chopped or puree
3-4 cloves of garlic finely chopped
1/2" ginger finely chpped
1-2 green chilies finely chopped
2 tbsp pure ghee/clarified butter
a pinch of asafoetida powder/ hing
1 tsp jeera/ cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander seed powder
1/2 tsp garam masala
1/4 tsp degi mirch
salt to taste 1/2 to 1 tsp
chopped coriander leaves for garnishing

Method:

1. Peel the lauki with the help of a peeler then wash it well.
2. Now chop it into small pieces, if there are any hard seeds then discard that part.
3. Heat one tbsp ghee in a cooker and add asafoetida powder then crackle cumin seeds and add chopped lauki to it , stir it for a while then add 2 tbs water and close the lid. Switch off the gas after one or two whistles. If lauki is very tender it will be done in one whistle otherwise you may need to give one or two more whistles.Keep it aside.
4. In another pan take rest of the ghee and add chopped ginger, garlic, green chilies , cook them for a while then add chopped onions and cook till they are light brown in color then add tomatoes and cook till the masala leaves the sides of the pan.
5. Now add all the spices and salt and cook for a minute or two.
6. Add the prepared masala to the boiled lauki , mix well and cook till you reach the desired consistency.
7. Garnish with chopped coriander leaves and serve hot.

 

RICE KHEER WITH GLAZED BABY CARROT

Ingredients:
500 gms fresh baby carrots
1/4 tsp salt
2 tbsp butter
1/4 cup regular or brown sugar

Method:

1. Cook carrots in a small amount of water along with salt until tender. Drain excess water.
2. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat.
3. Cook further for 3-4 minutes and keep aside. 
4. Serve them as it is or you can serve this with ice cream or rice kheer.