Egless Carrot Cake With Aata

Ingredients:

Sugar - 1.5 Cups

Carrot - 3 Cups Shredded

Atta - 2 Cups

Salt - 1/2 tsp

Baking powder - 2 tsp

Baking soda - 1/2 tsp

Orange Juice - 1/2 cup

Dalchini powder - 2 tsp

Oil - 3/4 Cup

Recipe

1. Preheat oven to 350 degrees.

2. With a large spoon, mix together- 1.5 cups sugar, 2 cups Aashirvaad Atta, 1/2 tsp salt, 2 tsp baking powder, 1/2 tsp baking soda, and 2 tsp dalchini powder.

3. Add 3 cups shredded carrots, 1/2 cup orange juice and 3/4 cup oil to the above mixture.

4. Mix everything well and then add 1 cup chopped walnuts and 1 cup raisins to the mixture.

5. Pour mix into a greased pan and bake till toothpick comes out clean.

PUDINA Salad

Ingredients:

Pudina/Mint: 1 bunch

Green Chillies: 2 - 3

Coriander Leaves : A handful

Brown Bread/Milk Bread - 12 pieces

Onion - 1 finely chopped

Cabbage - A handful

Salt to Taste

Pepper powder : 1/2 tsp

Jeera Powder: 1 tsp

Coriander Powder: 1 tsp

Bengal Gram Flour: 2 tbsp

Procedure:

1. Grind Pudina/Mint with green chilies to a very fine paste by adding little water.

2.  Mix pudina paste from step 1 with Bengal Gram flour, Jeera powder, Coriander powder and svalt to taste.

3. Apply this paste on all over the bread as shown in picture.

4.Heat the pan and apply oil on it. Take the bread and put it face down on the pan.

5. Toast it on both sides of the bread.

6.For the toppings fry onion and cabbage with little oil for 2 - 3 mins. Add pepper powder and salt to taste.

Serve Toasted pudina bread with Onion Cabbage toppings on it.

Cabbage Salad

Ingredients
Cabbage - 1/2 small (sliced)
Carrot - 1 (shredded)
Green Bell Pepper (capsicum) - 1/2 (sliced thinly)
Mung Sprouts - 1 cup
Jicama - 1/2 cup (julienned)
Cilantro - 2 tblsp (finely chopped)
Almonds - 10 (chopped)

For Dressing
Orange Juice - 1/2 cup
Ginger juice - 1 tsp
Salt - 1/4 tsp
Sugar/ Honey - 1 tblsp
Black Pepper Powder - 1/8 tsp

Method
1. Mix all the vegetables together. Chop all the vegetables in uniform size.
2. Whisk together all the ingredients for dressing.
3. Mix the dressing with the chopped vegetables. Adjust any seasoning if required.
4. Chill the salad and serve as a healthy meal.

Variations : You can make the salad colourful by adding other vegetables like red cabbage, beetroot, colourful bell peppers, red radish, cauliflower etc. Sometimes I also like to add raisins.

Cabbage Salad

Ingredients
Cabbage - 1/2 small (sliced)
Carrot - 1 (shredded)
Green Bell Pepper (capsicum) - 1/2 (sliced thinly)
Mung Sprouts - 1 cup
Jicama - 1/2 cup (julienned)
Cilantro - 2 tblsp (finely chopped)
Almonds - 10 (chopped)

For Dressing
Orange Juice - 1/2 cup
Ginger juice - 1 tsp
Salt - 1/4 tsp
Sugar/ Honey - 1 tblsp
Black Pepper Powder - 1/8 tsp

Method
1. Mix all the vegetables together. Chop all the vegetables in uniform size.
2. Whisk together all the ingredients for dressing.
3. Mix the dressing with the chopped vegetables. Adjust any seasoning if required.
4. Chill the salad and serve as a healthy meal.

Variations : You can make the salad colourful by adding other vegetables like red cabbage, beetroot, colourful bell peppers, red radish, cauliflower etc. Sometimes I also like to add raisins.

Cranberry Jam

Ingredients
Fresh Cranberries - 1 bag (8 oz)
Water - 1 cup
White Sugar - 1 cup
Brown Sugar/ Jaggery - 2 cups
Vineger/ Orange juice - 1/2 cup
Cardomon powder - a pinch (optional)

Method

1. Wash the cranberries and cook it in the microwave for 2 minutes. If you do not have microwave, bring the water to a boil and add the cranberries. When the cranberries skin pops and it is half cooked, remove from stove.
2. Puree the cooked cranberries along with the water in a blender.
3. In a pan, mix the remaining water, brown sugar, white sugar, vinegar/orange juice, cardomon powder and bring it to a boil.
4. Add the cranberry puree and cook until it reaches the jam consitency.

Khandavi

Ingredients
Gram Flour (Besan) - 1 cup
Yogurt - 1 cup
Water - 1 cup
Turmeric Powder - 1/8 tsp
Asafoetida - pinch
Ginger paste - blueberry size
Green Chilly paste - 1/4 tsp (optional)
Grated Coconut - 1 tblsp
Mustard Seeds - 1 tsp
Sesame Seeds - 1 tsp
Dry Red Chilly - 1
Oil - 2 tblsp
Curry Leaves - 1 spring
Salt - to taste
Cilantro - for garnishing (finely chopped)

Method
1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.
3. Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.

Carrot Rice

Ingredients
Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slitted)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish

For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)

For Masala
Coriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp

Method
1. Cook the rice separately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
3. Add the chopped onions and green chilly and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Toss in the rice and required salt.
          (If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
7. Coarsely grind it and toss this powder along with the rice. This adds nice flavor and crunch to the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.