Carrots Archives - My Veg Fare

Chat Masala Pull Apart bread - We Knead to Bake # 1

Jayasri Ravi — Mon, 28 Jan 2013 23:56:00 +0000

Hi everybody, as I said earlier in my post, this is the second version of my pull apart bread which I baked for WKTB # 1, I had asked to guess my filling as if I was going to bake with some great filling, when I see now how many breads with Yummilacious fillings all my friends have baked, I was acting like a school girl talking about a simple filling anyways, Aparna had almost guessed it telling me it must be carrots and coriander.. nearly their, you were right Aparna it has both the Ingredients.
Long time ago I had baked little buns / baps with this filling but not as a filling but had incorporated it into the bread itself, they were so yummy but I had forgotten to take photos then, My kids loved this as they are quite spicy.They enjoy these with Tomatoes, cucumbers and some cheese on it for their lunch box.
This happened in a jiff that day , I had completely forgotten about this filling, I had made some chat masala for my kids snacks when they come back home from school, and I was planning to bake a bread as the other one was nearly at its end, I was left out with this mixture and we were all full I was wondering what to do with it, then I remembered about my dough which was proofing, that was when I decided I could use this as a filling..., so here is how this bread goes..

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about baking bread all through the year, we all joined hands with her who had the Knead to bake decided to bake with her. Hope you all Enjoy the virtual treat.. we have made, just hop to Aparna's blog for the sweet and savoury versions

CHAT MASALA PULL APART BREAD
This bread makes a large loaf

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk ( soya milk )
3/4 cup of water

FILLING:
1 Medium sized carrot
1 Large Onion
2 tbsp cup packed chopped coriander Leaves
1 tbsp sweet chutney
1 tbsp green chutney
2 to 3 extra Green chillies (optional)
salt as required

METHOD:
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready Knead the dough for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Oil a loaf tin 9'' x 5'' sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tin
Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown, which you can do in two ways
1. Sprinkle the Chat masala mixed filling on to the flattened dough and some grated cheese on top of it and cut it into 6 lengthwise strips and lay them one on top of the other and cut them again into 6 pieces with a sharp knife or a scrapper. stack the pieces starting with the seam side and in the middle you can have both the ends of the strip put together will make it look nicer.
2. Or as I did, once you have made it into a square, cut them into 6 equal parts, start with the first layer sprinkle the chat masala filling and cheese on top of it, place the next one do the filling and continue with the rest of the strips then cut them into 6 pieces and continue as said above for stacking and continue with the rest of the process.
Once stacked cover it again with a tea towel or with a cling film for an hour or until it rises, do not allow it to rise too much as the first time round.
Brush the top of the bread with milk and bake it in the middle rack for 35 to 45** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.
Pull apart the bread and enjoy with a cuppa or slice the bread as I did topped them with some salad leaves, cucumbers and tomatoes grill them or just make a sandwich and send it for Lunch box.

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION:
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

VARIATION AND TIPS
1. You can also add in the filling with smoked sweet corn, finely grated or chopped Mango ( Totapuri Mangoes which are used in India to make these kind of chats they are kind of sweet and sour ).
2. When I baked this bread I used the wrong Loaf tin so it bloomed out of my tin as you can see.
3. If you omit cheese this becomes a Vegan bread, and would be my kind of bread.

This Bread is also yeast spotted.

see you tomorrow with an unusual bread filling...

The post Chat Masala Pull Apart bread - We Knead to Bake # 1 appeared first on My Veg Fare.

Carrot & Mint Chutney/Thogayal

Jayasri Ravi — Mon, 16 Apr 2012 12:07:00 +0000

Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised. Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.

Coming to this recipe, I usually don't make lot of chutneys, As my children are not a big fan of them, I do thogiyals sometime to accompany some of the south India sambhars. I had loads of carrot at home and loads of mint leaves to.., so I thought why not make some chutney out of these two for my Idlis. As I have used Dal, I could call it thogiyal too..., well whatever it is called it tasted great...

Hubby when putting it on his plate a big scoop, asked me what it is I usually do not tell him when I make something different, even though he likes my changes in all the dishes I cook or bake. But, I don't know why I just told him that it was made of Carrot, he made a face, took some of it and put it back in the bowl, I was really disappointed, he shouldn't have judged without even tasting it, he said people make sweet out of carrots God only knows why you do all these things !!, then he went away, came back within a minute, and asked me again, you said you made this out of carrots, it's nice and you what he told me, well, Anyways if you add chilies and salt everything will taste nice. I was thinking of my Dad then, he is so adorable, he likes to tease my mom, she is always trying out new things and his standard dialogue is '' My mom always said, ''Ingu (Hing) Thengu (coconut) iddare (available) Mangammanu aduge Maadthaale (any stupid can cook)''!!, I think that was what my Husband meant :).., well, anyways this is my new addition in the family of chutneys.

I have loads of them in my draft but valli has told me not to post only chutneys for 7 days!!, so I have to restrict myself to may 3 chutneys!! (yup! you will have to see 2 more chutneys coming soon)..

Oh! my I wasn't planning to write such a long post..

Coming back to the recipe.. Here is how it goes , try it out and tell me if you like it..

CARROT AND MINT CHUTNEY/THOGAIYAL

INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water

SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves

METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.

If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.

I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event
EP series - Mint and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Carrot & Mint Chutney/Thogayal appeared first on My Veg Fare.

Carrot and Raisin Sweet Bread - whole meal & Oats

Jayasri Ravi — Sat, 14 Apr 2012 00:37:00 +0000

Hi everybody, Hope you all had a wonderful day today -

Today being the Tamil New year's day for Tamilians , Vishu for Malyalees and Baisaki for Punjabi's and Bihu for Assamese.

I would take this opportunity to wish you all a very Happy and Prosperous New Year ahead.....

Don't wonder why am I posting a Bread recipe on a festival day, well of course, I did celebrate with a very light note, You have to be in India to get into the festive spirit that is what I think, I usually have somebody, friends of course to join me in all the festival celebrations.., today I had nobody, that was quite sad.., Anyway my kids enjoyed the food I made, I will post it on a later date...

It was really a beautiful day, lots of sunshine, think of carrots and you feel very summary.., when I see carrots I think of those cute little rabbits.. few days back I had called my sis, her 7 year old son never speaks with anybody on phone, he dreads it so badly, to just make him talk to me, she said Ammajechi (that's what all the kids call me at home!, I have little story for that, I will write about it someday) is really sad why don't you cheer up her with some jokes.., he really got excited was that my luck, I really don't know but enjoyed his jokes for at least 1/2 an hour, one of his jokes which he read in Chandamama was -

Teacher : Kids tell me why should you eat Carrots ?

Student : Sir, Because Carrots are good for eyes.

Teacher : How do you know that carrots are good for eyes ?

student : Because Sir, Have you ever seen a Rabbit wearing Glasses

:), Hope you liked it too.., that book was my favourite when I was a kid, and he reads it, isn't it amazing that book still is running but only a bit thinner I suppose so I was informed.

Coming back to the recipe.., as I usually bake a bread every week for my son particularly as he like to take sandwich in his lunch box, and he loves these home made breads. especially when you know if I allow him to eat Nutella, that is what he enjoyed the whole week. He said the bread so soft and fantastic.

Here is how I made it..., First of all as it was late in the evening, I was a bit worried about the dough rising so I decided I will bake this in my Bread Machine, so I started with all the procedures for the bread machine, but the end I did not want to bake it in there, I had never tried this out as I had only baked around 4 times in the machine.., I was scared that interrupting it would destroy my bread, so I just used it until the second rising, then switched off the machine, took it out slowly and placed it in my loaf tin, The bread was quite big, I think it was weighing 1250 gms or more. If you plan to bake this BM, watch out that it might touch the top. But, to my astonishment it turned out very well you can see for yourself.

CARROT AND RAISIN SWEET BREAD

INGREDIENTS:

350 gms Allinsons Whole meal strong Bread flour

250 gms Allinsons Oat mill Bread flour

2 tsp Instant yeast

115 gms light Brown Sugar

221 gms Grated Carrots

1/4 cup Raisins

1/4 cup oil

1tsp salt

4 tbsp Milk powder

3/4 th Cup + 2 tbsp water

METHOD:

Set the Bread Machine to sweet Bread mode.

Combine flours, salt and milk powder well together, either sieve them together or mix by hand.

Pour water and oil into the loaf tin (Bread machine)

Then add carrots, Next add the flour on top of it covering the water.

Then make a little dent or hole in the flour, here add the yeast.

close the lid and start the process,

After mixing, it makes a sound allowing us to add more ingredients here I added Raisins and close the lid again.

It starts its process again,

Meanwhile preheat the oven to Gas Mark 5/190 degrees, Keep a bowl of water underneath the rack.

I allowed the Bread Machine to completely its second rising process, then I switched of the machine, took out the raised dough and placed it on to the Baking Loaf tin.

Left it on the counter for 15 to 20 minutes covered just to make sure it will come back its shape again.

I also covered the loaf tin with a aluminium foil loosely but fixed it to the tin well enough so it does not come off.

Then Put the tin into the middle rack and reduce the oven temperature to Gas Mark 4/180 degrees, I usually bake my breads around this temperature, (as i am still not able understand my oven so make sure you know your oven)

Covering with the foil ensures that the bread doesn't have a dark colour on the top because sugar in the bread tends to make the bread change the crust into a darker colour.

Bake for 45 to 50 minutes, to ensure the bread has baked to perfection after 40 minutes take out the foil and insert a long skewer into it, If it comes out clean then your bread has done, other wise leave it for an other 10 minutes and check again, if the skewer comes out clean your bread is done.

Take the bread out and leave it on the wire rack, after 5 minutes, turn over the loaf out of the tin on to the wire rack, leave it on its side or totally upside down.

This helps in bread from having a soggy base and further cooking, Leave the bread to cool completely before you slice the bread.

When the bread is still warm, it will still be in its baking process.

If you are going to bake by hand...

In a large bowl, First take yeast, a tsp of sugar and 2 tbsp of water and leave it for sometime, when it bubbles up, add Oil and then add the combined flours (which is already combined with salt + sugar + Milk powder)., Then add the grated carrots and 1/2 cup of water and start mixing it with the help of a strong spatula, then keep adding the water until it is well combined.

The dough might be a bit sticky use your Atta Grinder or food processor to knead the dough.

Or use your hand and knead the dough, as the dough might be sticky, dip your palm into the flour now and then and knead again.

Oil a bowl and place the dough and cover it with a cling film, after its first rise, punch down the dough then add the raisins and knead it into the dough, don't knead it too hard and spoil the air formed in it. shape the dough in the loaf tin and proceed with baking as above.

This bread was especially baked for Magic mingle of Kalyani's #4, she had asked us to use Carrots and Raisins as the challenge.., Hope she likes it and you too.., Try out and tell me if you liked it.., If you have any other variations do tell me I would like to try it out...

I am also linking this to

Healthy morsels - Pregnancy by 4 bloggers
Snacks recipes by my easy to cook recipes
Divya's Showcase - your lunch box
Sumee's Breakfast ideas - Bon Viviant #3
Sumee's - Bake fest #6 started by Vardhini
Srav's spring seasonal foods
Kalyani's CWS - Oats started by Priya

and also this bread is Yeastspotted!!

The post Carrot and Raisin Sweet Bread - whole meal & Oats appeared first on My Veg Fare.

Carrot spice and sweet Muffins - Muffin Monday

Jayasri Ravi — Mon, 26 Sep 2011 21:51:00 +0000

Hi I am back, so soon don't wonder, I had to put up this post today morning, but never happened for n number of reasons, mainly I misread shall I say as always read between lines and been sick from past few days, slowly recovering.

CARROT SPICE MUFFINS FOR MUFFIN MONDAYS

I met this lady when I was Googling something which I totally forgot what it was anyways I got hooked looking at her blog, she has such a beautiful blog not cluttered with lots of things like mine!, when I looking through her blog I found out that she has a small club baking muffins and is called Muffin Mondays, I love baking Muffins rather than cup cakes so I don't have to decorate them :), so that's it, mailed her immediately and here I am with my first Muffin Monday, it is an initiative by Baker Street, A culinary journey of sharing a wickedly delicious muffin recipe every week, If you want to join her drop in a quick line to her and on her journey to make the world smile and beat glum Monday Mornings week after week.

I love baking muffins and my kids enjoy it too, I try my best to bake healthy ones too..., As Anuradha gives a free hand in baking these muffins I was looking at it and thinking as an Indian!, Carrot and spices, Hmm.., well that got me into a new world so I baked two different muffins and changed somethings from the original recipe.
This recipe is basically adapted from Whole foods for the whole family by Laleche League international cookbook.
Coming back to the recipe, I have halved the recipe for two different types of Muffins, If you are after the Original recipe I will give it you in italics.

CARROT SPICE SWEET MUFFINS

INGREDIENTS:
3/4th cup Whole wheat flour (Original Recipe calls for 1 and 1/2 cup Whole wheat Flour)
1/4 Cup Plain flour (I added)
1 tsp Baking Powder
1 tsp Baking soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp nutmeg
1/8th tsp all spice
1/8th tsp of Ground Ginger
1/3 Cup Brown Sugar (Original recipe calls for 1/2 cup Brown sugar/honey, I used both!)
1/4 Cup Honey
1 Egg
1/4 Cup Buttermilk/Yogurt
1/4 Cup Butter ( Original recipe calls for 1/3 cup oil/butter/apple sauce)
1/2 tsp Vanilla essence
Pinch of Cardamom powder
3/4th Cup Grated Carrot ( Original recipe calls for 1 and 1/2 cup carrot)
1/4 Cup Sweetened dessicated Coconut (I added)
1/4 cup Raisins
1/4 Cup chopped Cashewnuts ( original recipe just says chopped nuts)
Used some Fudge Chunks to top it.

METHOD:
Preheat the oven to 400 dF/ Gas Mark 6/
Take all the Dry ingredients together in a bowl flour, soda, powder , salt, cinnamon, nutmeg, ginger and all spice, cardamom together and sieve.
In another bowl, mix together wet ingredients honey, brown sugar, buttermilk, Egg, vanilla essence, butter, carrots, raisins, coconut and cashew nuts together.
Now Gently fold in the dry Ingredients with the wet Ingredients together until well incorporated.
Then fill up the muffin cases and bake for about 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

CARROT SPICE SAVOURY MUFFINS

INGREDIENTS:
1 Cup Whole wheat flour
1 tsp Baking soda
1tsp Baking powder
1 Egg
1 and 1/2 tsp Salt (Adjust salt according to your taste)
1/4 tsp sugar
1/8th tsp Ground Ginger
1/4 cup Buttermilk or Yogurt
2 and 1/2 tbsp Oil/butter/apple sauce (I used Oil)
1/2 tsp Lemon Juice
1/2 Cup Grated Carrot
2 Green chillies
1/4 cup Onion chopped finely
1 tbsp Coriander leaves
1/4 tsp cumin powder
1/4 tsp Coriander powder

METHOD:
Preheat the oven to 400 degree F/Gas mark 6/
In a large bowl take the flour, spices, salt (adjust salt to taste as this is going to be a spicy muffin), Baking soda, Baking powder Mix everything well together and keep aside
In an other bowl, take all the wet ingredients together Buttermilk/yogurt, oil/butter/apple sauce, lemon juice, Egg then add grated carrots, onion and coriander leaves, combine well together.
To this above mixture gently incorporate the dry ingredients until just moistened
Bake for about 20 minutes or until a tooth pick inserted into the center of a muffin comes out clean.
That's it done
Enjoy this wonderful Indian spiced muffins as a breakfast or as an evening snack, My kids took one of each to school!.

NOTE: If you want it Eggless Just omit the eggs in the recipe and Lo! you get Eggless Sweet and Savoury Carrot Spice Muffins!
C u soon with an other recipe tomorrow...,

The post Carrot spice and sweet Muffins - Muffin Monday appeared first on My Veg Fare.

Crispy Rice Stuffed Croquettes

Jayasri Ravi — Thu, 07 Apr 2011 12:13:00 +0000

Hi everybody, Here I come with a very Healthy snack, delightful for the kids.
From few days UK is delighted to see some shine, people here are becoming energetic, kids laughing and playing, everybody seems to be basking in the sun, which keeps cropping up now and then, Hoping that Summer is around the corner, lot of people are doing spring cleaning and Gardening, isn't it delightful. I love this country when it has it's summer, the beautiful, daffodils, the colourful Tulips, everybody's Garden is a sight pleasant to the eyes and warmth to the heart, everybody's Garden is a Photographic Scenery. I keep staring at all the Gardens I come across so Gorgeous with beautiful flowers. It's a shame, I will not be able to do any gardening for some days, I am going to miss that, and the minute I am back I am planning to do it in full swing, hope this time again I will get some crops to reap :)), My Garden isn't as delightful as I have described with other people, as the plants which are already their cannot be removed, and the soil is clayey, I use pots to do my gardening :(, haha.., I know I have few in my drafts which I haven't posted yet about my lovely little garden and few things I created with it!.
Coming back to the recipe, this again is from my draft, I made this a few weeks ago, when Kids come home from school they don't want to eat rice, they want something else to nibble as being a vegetarian your dinner/tea time will be definitely with rice/roti with accompanied some vegetables. I try to make something interesting sometimes, when I am in mood or they love to eat pasta/noodles etc., I think I was really in a very good mood I suppose, continuously I made three things that day, they were so full they skipped their tea. Here is one of them, A very simple recipe sinfully healthy and delicious.

CRISPY RICE STUFFED CROQUETTES

Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,

INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil

FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting

METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and set it aside to cool.

Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.

FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes

c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.

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Carrot Dosa with Mint Chutney- FIC Orange

Jayasri Ravi — Thu, 12 Feb 2009 00:10:00 +0000

As the title says this Dosa is made with Carrot, I love making dosa and my kids enjoy eating dosas as well. I keep changing ingredients and make different kinds of Dosas, but still, Dosa made with rice is the best what do you say?

I am posting this recipe to an event Aparna of Mydiversekitchen who is hosting the ''Food in colour'' events started by Harini of sunshinemoms, I hope this looks orange, as I am not a good photographer I tried my best when cooked it was looking orange in colour!! This month the Food in colour event has come up with ''Orange''

Dosa has always been a comfortable meal to south Indians
CARROT DOSA

METHOD - I

Ingredients:

2 cups Rice
1/2 Easy cook rice/Kusublakki
1 & 1/2 cups grated carrot
1 tsp cumin/jeera seeds
Tamarind gooseberry sized
4-5 Red chillies
salt to taste
1 onion medium sized (optional)
oil to fry dosas

METHOD

Soak both the rice together for 2 to 3 hours.
Then grind them with all the other ingredients said above into a dosa consistency
Add salt at the end, & add water and make it thinner
Just like the consistency of a Rava Dosa
You can use carrot dosa immediately after grinding it.
you can make dosas just the way you cook Rava Dosas, hold the ladle a little higher and spread it from the outer circle of the Tawa/kaavli, you cannot spread it like an ordinary dosa
They are usually very thin & crispy
If you want you can even add nicely chopped coriander leaves, curry leaves & thinly sliced chillies & serve it with plain curd/yogurt & chutni pudi.
They are now ready to serve.
you can store it in the fridge & can be used next day

METHOD: II
The other method is If you grind it with Urad Dal you can spread it like a dosa!

Same as above ingredients except add

1/2 Cup Urad Dal

to the above ingredient list grind it into a smooth dosa batter, this batter you can spread it like a dosa.

MINT CHUTNEY

Ingredients:

A fist ful of channa dal
1 cup full of Mint leaves
2-3 sprigs of coriander leaves
1 tsp of oil
1/4 tsp sugar
salt to taste
3-4 green chillies
2-3 flakes of Tamarind
a pinch of asafoetida/hing
1/2 cup grated fresh coconut

Seasonings: 1 tbsp oil & 1 tsp of mustard seeds

METHOD

Take a pan or wok, heat oil add channa dal & roast till in a low flame
Meanwhile, pluck mint leaves 2 fistful or 1 cup & coriander leaves wash, drain & add it to the same wok where you are frying the dal
Fry Tamarind flakes too along with it
keep them aside so that they cool down
Grind them all together with salt, sugar, coconut & hing with adding water.
Grind them into a Chutney consistency, Then temper or season them with the above seasonings & is now ready to serve.

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