Moroccan Carrot Salad

Adapted from http://www.foodnetwork.com/recipes/aarti-sequeira/moroccan-carrot-salad-with-parsley-and-roasted-lemon-recipe/index.html

Organic Carrots - 2, grated
lemon - 1 large, sliced into very thin rounds and quartered
Olive Oil - 2 tbsp
Parsley / Cilantro - a handful, chopped
Lightly roasted Pine nuts

Dressing:
Roasted Cumin Powder - 1/4 tsp
Cinnamon Powder - 1/4 tsp
Ginger Powder - 1/4 tsp
Red Chilli Flakes - 1/4 tsp
Orange Zest - 1/2 tsp
Fresh sqeezed Orange Juice - 1 tbsp
Salt
Pepper

Take a big steel skillet. Put the lemon pieces in the skillet and add some olive oil to cover the bottom of the pan. Heat over very low heat until the rinds soften and begin to brown, about 15 minutes. Sprinkle some brown sugar on top and caramelise for 5 minutes more.


Mix the cumin, cinnamon, ginger, chilli flakes, orange zest, orange juice, salt, and pepper. While whisking the dressing, pour the lemon infused olive oil.  Add the carrots and parsley Add the caramelised lemon and mix everything well. Sprinkle pinenuts on top and serve.

Carrot Peas Stir Fry

Carrots - 2, chopped into very small pieces
Peas- 1/2 cup
Roasted Chana Dal - 2 tbsp
Curry Leaves - 5
Green Chillies - 4
Ginger - 1 tsp, grated
Garlic - 1 tsp, grated
Mustard seeds - 1/4th tsp
Olive Oil

Heat oil in a skillet and temper with mustard seeds, chopped green chillies, curry leaves. Add ginger and garlic and fry for a minute. Add the carrots and cook till half done. Then add peas and roasted dal. Cook till the vegetables are done.

Stir Fry Carrots

Adapted from http://indosungod.blogspot.com/2010/09/grated-carrot-stir-fry-carrot-poriyal.html

Carrots - 2, grated
Olive Oil
Urad Dal - 1 tbsp
Mustard Seeds - 1/4th tsp
Cumin Seeds - 1/4th seeds
Green Chillies - 2, chopped
Curry leaves - 4
Onion - 1/4, chopped
Salt
Shredded Coconut - 1 tbsp
Lemon Juice

Heat oil in a skillet. Add the urad dal and fry for a couple of minutes.

Then add mustard seeds and once the seeds begin to pop, add cumin seeds, curry leaves, green chilli.

After a minute put the chopped onion and cook till translucent.

Add the grated carrots, salt and coconut and cook for 10 minutes, stirring frequently.

Sprinkle lemon juice on top and serve.

Carrot Beans Stir Fry

Adapted from http://ahaar.blogspot.com/2010/09/green-beans-carrots-tumis-bunchis.html

Green beans - 30 pieces, chop into longish thin slices
Carrots - 1, chop into longish thin slices
Green chillies - 4, finely chopped
Ginger - 1 inch, finely chopped
Shallots - 4, sliced thinly
4 garlic cloves
Olive Oil - 1 tbsp
Curry leaves = 6
Salt to taste
Lemon Juice

Heat Oil in a cast iron skillet. When the oil is hot, add green chillies, ginger, garlic, curry leaves and onion.

Then add green beans, carrots and salt. Saute them all together over high heat for a couple of minutes. Then lower the heat, cover the pan and add cook for around 10 minutes till the carrots turn soft(sprinkle a little water in between so that the vegetables dont get burnt). Remove from heat, sprinkle a little lemon juice and serve.