20 Fabulous Ongole Style Carrot Dishes

1. Carrot Tea-Cake

Ingredients:

1. Butter – 3 spoons
2. Sugar – one cup
3. Flour – one cup
4. Eggs – 3
5. Vanilla Extract – 3 drops
6. Milk – one cup
7. Carrot – one cup
8. Cinnamon powder – one spoon
9. Ginger – one spoon

Preparation:

1. Preheat the micro oven at 150 degrees.
2. Mix the sugar, vanilla, eggs, sugar, butter till combined.
3. Mix the flour, and pour the milk. Include the grated carrot, cinnamon and ginger pieces.
4. Grease the pan and put the spoon mixture on it.
5. Cook the mixture for half an hour till spear formed in the center.
6. Flip -up on a plate.
7. Mix the sugar powder, cinnamon in a bowl.
8. Sprinkle on the mixture as topping.
   

2. Carrot And Walnut Pudding

Ingredients:

1. Flour – one cup
2. Carrot – one cup
3. Lemon zest – one spoon
4. Walnuts – one cup
5. Icing Sugar – one cup
6. Oil – one cup
7. Vanilla Extract – 3 drops
8. Baking Powder – one spoon
9. Sugar – one cup

Preparation:

1. Take a bowl; mix the Sugar, Baking Powder, Vanilla Extract, Oil, Lemon zest, Carrot, Flour and beat like batter.
2. Blend in walnuts and separate in the middle of molds.
3. Wrap all the round of papers.
4. Fold up each pleat into three pieces of paper.
5. Put the frying pan and block up the bowl with water to cover the sides of the mold.
6. Cook for 40 minutes.
7. Further, beat the mascarpone, lemon zest together.
8. Transfer the pudding to plates and decorate with lemon zest.
   

3. Carrot And Yogurt Salad

Ingredients:

1. Vegetable oil – 2 spoons
2. Mustard seeds – one spoon
3. Curry leaves – one spoon
4. Cumin seeds – one spoon
5. Carrot – one cup
6. Curd – one cup
7. Coriander leaves – one cup
8. Peanuts – one spoon

Preparation:

1. Heat the oil, warm the mustard seeds, Cumin seeds, Coriander leave.
2. Fry the carrot and keep aside.
3. Take the curd, beat it.
4. Mix the Carrot, Peanuts mustard seeds, Cumin seeds, Coriander leaves.
5. Sprinkle the salt and mix properly.
6. Transfer into serving bowl and decorate with curry leaves.
   

4. Carrot Fritters

Ingredients:

1. Potatoes – one cup
2. Milk – one cup
3. Egg – 3
4. Oil – one cup
5. Carrot – one cup
6. Curd – one cup
7. Mango chutney – one spoon
8. Coriander leaves – one cup
9. Flour – one cup
10. Spring onions – one cup

Preparation:

1. Grate the carrot and potatoes.
2. Remove the excess moisture from vegetables.
3. Take the flour in a bowl, add salt, pepper, milk, egg and make dough by kneading.
4. Mix the carrots paste, coriander leaves to the dough.
5. Make small fritters using the dough and keep aside.
6. Meanwhile, Heat the oil on the stove, Fry all the fritters.
7. Hot carrot fritters are ready to tasty with mango chutney.
   

5. Carrot Hummus

Ingredients:

1. Cumin powder – one spoon
2. Carrot – one cup
3. Oil – one cup
4. Tahini – one spoon
5. Lemon Juice – one spoon

Preparation:

1. Grate the carrot and keep aside.
2. Take a wide bowl, add the carrot, cumin and salt.
3. Stir the mixture properly.
4. Shift the carrot into Tray.
5. Bake them for 30 minutes.
6. Take the mixer grinder, blend the carrot, lemon juice, tahini as a smooth paste.
7. Sprinkle the pepper powder, salt.
8. Carrot hummus is ready.
   

6. Warm Carrot Salad

Ingredients:

1. Carrot – one cup
2. Feta – one cup
3. Spring onions – one cup
4. Olive oil – one cup
5. Honey – one spoon
6. Cinnamon – one spoon
7. Lemon Juice – one spoon
8. Coriander leaves – one spoon

Preparation:

1. Fry the cumin seeds, feta, and onions in a pan.
2. Cook for a few minutes, Add the carrots and cover.
3. Sprinkle the salt and boil. Switch the Flame to Medium and Saute gently for 10 minutes.
4. Beat the sugar, lemon juice, oil, garlic, and salt.
5. Combine well the carrots; Sprinkle the coriander, lemon zest.
6. Serve into a bowl and pour the honey.
   

7. Carrot Pickle

Ingredients:

1. Carrot – One Cup
2. Cumin powder – Half spoon
3. Sesame Seeds Powder – half cup
4. Lemons Juice – one cup
5. Salt – as per taste
6. mustard powder – 30 grams
7. Turmeric – spoonful
8. Fenugreek seeds – spoonful
9. Red chili powder – one cup

Preparation:

1. Wash the Carrot in hot, dry and keep aside.
2. Deep fry the Carrot in oil till color changes to golden brown color.
3. Transfer the Carrot into a bowl add mustard powder, Turmeric, Fenugreek Seeds, Red chili powder, Cumin powder, Lemons Juice, Salt, Sesame Seeds Powder mix well with oil.
4. Keep aside from one hour.
5. Tasty Godavari style Gooseberry Carrot Pickle is ready.
   

8. Carrot Halwa

Ingredients:

1. Grated Carrot – 2 cups
2. Ghee – 3 spoons
3. Milk – 2 cups
4. Sugar – 2 cups

Preparation:

1. Fry the grated carrot in ghee for 5 minutes.
2. Pour the milk into a carrot and cook the carrot. Stir constantly.
3. Make sure carrot become soft and add the sugar.
4. After 5 minutes off the flame and decorate with dry fruits.
   

9. Carrot Muffins

Ingredients

1. Shredded carrots – one cup
2. Cinnamon – One spoon
3. Salt – one cup
4. Baking Soda – one spoon
5. Wheat Flour – 1 cup
6. Sugar – one cup

Preparation:

1. Pummel the egg softly in a bowl.
2. Mix the sugar and beat well. Sieve egg mixture, shredded carrots together.
3. Sprinkle the cinnamon powder, wheat flour and baking soda, salt.
4. Put into ghee greased muffin cups about 3/4th full. Cook for 130 minutes at 500 degrees.
   

10. Carrot Soup

Ingredients:

1. Carrots – one cup
2. Garlic – one spoon
3. Onions – one spoon
4. Green chilly – one spoon
5. Cumin seeds – one spoon
6. Coriander leaves – one spoon
7. Pepper – one spoon

Preparation:

1. Wash the Carrots and slit them as pieces each.
2. Boil the carrot along garlic, onions, green chilly for two whistles.
3. Grind the carrot brew like mush.
4. Warm the garlic and cumin seeds in oil.
5. Spill the salt, pepper and carrot stock.
6. Garnish with coriander leaves.
   

11. Carrot Rice

Ingredients:

1. Rice – one cup
2. Ghee – 2spoons
3. Mustard Seeds – one spoon
4. Cloves – one spoon
5. Onions – one cup
6. Turmeric – one spoon
7. Tomato pieces – one cup
8. Carrot pieces – one cup
9. Cardamoms pods – one spoon

Preparation

1. Boil the carrot pieces and keep aside.
2. Take a Mixer jar, add coconut pieces, carrot pieces, Green chilly, onion pieces, garlic, ginger pieces, and make as a paste.
3. Heat the oil; fry the cumin seeds, onion pieces and tomato pieces.
4. Include the carrot paste; pour the 2 cups of water.
5. After 10 minutes of boiling, add the soaked rice to it.
6. Cook for three whistles. Shift the rice to serving bowl and decorate with coriander.
   

12. Carrot Lassi

Ingredients:

1. Ice Cubes – 5
2. Yogurt – one cup
3. Carrot – one cup
4. Honey – 2 spoons
5. Cinnamon powder – 2 powder
6. Sugar – one spoon

Preparation:

1. Prepare carrot juice from pieces and keep aside.
2. Take a mixer jar, put the fat yogurt, carrot juice, vanilla essence and blend it.
3. Add the sugar according to taste. Mix well with a spoon.
4. Finally, pour into serving glass, put to 3 ice cubes.
5. Garnish with Cinnamon powder and enjoy the sweet carrot lassi.
   

13. Carrot Rasam

Ingredients:

1. Onions – one cup
2. Carrot – one cup
3. Onion – one cup
4. Butter – one spoon
5. Salt – one cup
6. Garlic – one spoon
7. Cumin seeds – one cup
8. Pepper – one cup
9. Cardamom – one spoon

Preparation:

1. Dissolve the butter, warm the cardamom, onions, garlic and steamy them.
2. Add the Carrot chunks.
3. Drizzle the water and prepare for 15 minutes.
4. Mince the carrot composition as thick pulp.
5. Sprinkle the pepper, salt, and red chilly powder according to taste.
6. Tasty carrot soup is ready.
   

14. Carrot Vada

Ingredients:

1. Curry Leaves – Few
2. Turmeric powder – one spoon
3. Fennel seeds – one spoon
4. Pigeon pea – Half cup
5. Carrots – 3
6. Green Chilies – one spoon
7. Ginger – one spoon
8. Garlic – one spoon
9. Moong dal – 1 cup
10. Oil – for deep frying
11. Bengal Gram – 5 spoons

Preparation:

1. Put all the grams in a pan and clean it.
2. Dip it in water for two hours.
3. Void the more water and catch it in a mixer along with green chilies, turmeric powder, ginger, salt, and garlic.
4. Crush it to a rough mixture.
5. Same time, chop the carrots very finely. Put the paste in a bowl.
6. Include the shredded carrot, fennel seeds, and curry leaves and stir well. Heat oil in a pan; capture a small part of the paste and level to get the shape.
7. Dip it in oil and sauté until crispy.
   

15. Carrot Manchurian

Ingredients:

1. Carrot – one cup
2. Salt – as per taste
3. Dark soya sauce – two spoons
4. Chilly sauce – two spoons
5. Corn flour – one cup
6. Maida – one cup
7. Manchurian mix – one cup
8. Green chilly – two spoons
9. Ginger garlic paste – two spoons
10. Chopped spring onion – one cup
11. Capsicum – one cup

Preparation:

1. Take a bowl; add the chopped carrot, Manchurian mix and Marinate for 20 minutes.
2. Heat the oil and deep fry carrot in oil. Make sure carrot became brown color.
3. Drain the excess oil.
4. Again heat the oil, fry the capsicum, and ginger garlic paste.
5. Pour the tomato sauce, chilly sauce, soya sauce.
6. Meanwhile, mix the little corn flour with water and pour into the gravy.
7. Finally, add the  fried balls and mix well.
8. Transfer them to the plate and decorate with coriander leaves.
   

16. Carrot Dosa

Ingredients:

1. Rice – one cup
2. Carrot pieces – one cup
3. Black Grams – half cup
4. Chopped onion – one cup
5. Green chilly – 4 spoons
6. Coriander leaves – half cup
7. Oil – 5 spoons

Preparation:

1. Soak the Rice, Black gram in water for 6 hours.
2. Remove the extra water and grind rice, black gram, and carrot pieces with salt in mixer jar like dosa batter using sufficient water.
3. Take another bowl; add Chopped onion, chopped carrot pieces, green chilly, coriander leaves, and mix evenly.
4. Heat the oil in a pan, put the big spoon of batter and make dosa.
5. After 2 minutes of a cook, sprinkle the Carrot mixture on dosa and press silently.
6. Yummy –Yummy carrot dosa is ready.
   

17. Carrot Barfi

Ingredients:

1. Grated Carrot – 2 cups
2. Ghee – 3 spoons
3. Milk – 2 cups
4. Milk Powder – 2 spoons
5. Sugar – 2 cups

Preparation:

1. Fry the grated carrot, milk powder in ghee for 5 minutes.
2. Pour the milk into the almond and cook. Stir constantly.
3. Make sure almond become soft and add the sugar.
4. After 5 minutes off the flame, make the thick paste using a blender.
5. Make small barfi with hand and decorate with dry fruits.
   

18. Carrot And Green-Peas Curry

Ingredients:

1. Carrot – one cup
2. Green peas – one cup
3. Cumin seeds – one spoon
4. Ginger – one spoon
5. Green Chilly – one spoon
6. Chilly Powder – one spoon
7. Masala powder – one spoon
8. Coriander Leaves – few

Preparation:

1. Heat the oil, fry the cumin seeds.
2. Mix the ginger and cook for five minutes. Include the grated carrots, green peas and pour the one cup of water.
3. Boil all the vegetables for 10 minutes. Make sure pieces became soft.
4. Sprinkle the salt, coriander powder, chilly powder and masala powder.
5. Transfer the curry to a serving plate and decorate with coriander leaves.
   

19. Carrots And Oats Cookies

Ingredients:

1. Oats – 1 cup
2. Carrots – 1 cup
3. Vanilla essence – 1 Spoon
4. Raisins – half cup
5. Eggs – 2
6. Sugar – one cup
7. Buttervhalf cup
8. Salt – Half spoon
9. Baking soda – half spoon
10. Cinnamon powder – Half spoon
11. Flour – one cup

Preparation:

1. Mix the sugar, butter egg as cream.
2. Precook the oven to 200° C.
3. Take another bowl mix the baking soda, carrot, raisins, Oats, salt and vanilla essence.
4. Add oats mixture to the egg batter and beat well.
5. Divide the Paste into small parts, make them into round balls, slightly level and put on the tray.
6. Keep the tray in the oven and bake for ten minutes. And serve.
   

20. Carrot And Pineapple Crumble

Ingredients

1. Pine nut – 2 spoons
2. All Purpose flour – 1 cup
3. Butter – 1 cup
4. Sugar – 6
5. Sponge cake – 100 grams
6. Pineapple pieces – 1 cup
7. Carrots – 2

Preparation:

1. Place the carrots pieces in a bowl.
2. Mix the pineapple pieces, sugar.
3. Add the Crumbled cake and combine well, take another bowl add the butter, flour and assembles breadcrumbs.
4. Arrange the carrot mixture into a dish.
5. Dust the cake mixture and finally sprinkle the pine nuts.
6. Keep the dish in the oven cook for Half an Hour.