Tag Archives: carrot

Carrot Halwa + Caramel

I made some carrot halwa (really basic as I dont have any big girl ingredients like cardamom and nuts and dried fruits).

I also simultaneously made a caramel. It was not a total flop which is good.

I then mixed the two in my bowl.

Also I realized u have to cook carrot halwa a long time and make sure it’s really cooked real gud.


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Some foods I made and ate Vol.2


Super awesome burger, round 2.

Made my signature patty again. This time, we had it with avocado and gruyere cheese (which I learnt is glorified american cheese). I like pepper jack cheese the best.


Vegetable Manchurian, recipe by the great VahChef at VahRehVah.com


Best actual brownie I ever made.

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Some food I made and ate


Pan fried falafels with home grown tomatoes (not my home)


Mango tofu curry (Vegan Richa recipe)


Black eyed pea patties, tahini cabbage stir fry

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Pickled Carrot Daikon Adventures

I made pickled carrot and daikon radish, which is called do chua in Vietnamese. I was inspired because I had eaten a noodle salad type thing with do chua, soy sauce, tahini, and peanuts and it was so amazingly good. You are supposed to juliene the carrots and daikon but I grated it with the food processor instead. And I made lots and lots.

But actually, I didn’t like it that much cuz it was too strong and vinegary. So I thought of making besan patty type things with them and making a tahini dip too. Those were pretty good. Sneha said they’re really good. Then I got another idea. How about making burger patties? Those were even better. Sneha said they’re better than Eureka burgers that she’s been raving about.

Here’s some miscellaneous photos.


Here’s the recipe.

Besan patty:

Mix the pickled carrot, daikon (try not to get the liquid) with besan flour until it’s a good consistency (not stiff, little loose). Add grated garlic, pepper, salt, chili powder. Heat the pan with generous amount of coconut oil. Form into patties and put it in the oil. These patties are good because they are shallow fried. Cook it until it’s brown on both sides.

Tahini sauce:

Mix pickled carrot, daikon with tahini and some soy sauce. Adjust liquids as needed.


Put a slice of pepper jack cheese onto the patty while it’s on the pan so it heats up and maybe melts. Also fry the bunsĀ in a little bit of butter or coconut oil (can use the leftover oil). Put the top bun on the cheese side of the patty so that the cheese melts more. Put some tahini sauce on the bottom bun. Put tomato slices on the bottom bun. Put the top bun with its things on top of the bottom bun.

Ready to eat!

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Veggie Burgers

This is my mom’s recipe for the burgers she made:


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Fry the tempering (chili, pappulu, curry leaves, etc). Grate these: 1 carrot, 1 small potato, 1 zucchini. Chop some yellow bell pepper finely. Add the vegetables to the pot with the tempering and cook for a small amount of time. Add turmeric, coriander powder, and red chili powder. Now mix it the vegetables with 1 cup of cooked brown rice and form into patties. Roll them in some oat powder and then cook on a pan. Add some sunflower seeds to some patties if you want.

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Carrot Halwa

I made carrot halwa. I didn’t have cardamom and nuts, so this carrot halwa is pretty plain. It’s also not that sweet. It has equal parts carrot and milk. I estimated the sugar at the end.

photo (51)

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Carrot greens perugu (yogurt) pacchadi

I had to buy carrots as a prop for a class video project. With the carrots came carrot greens. Apparently they are edible. I saw some recipes for carrot greens pesto, but I didn’t have nuts. I decided to make perugu pacchadi instead because it’s yummy. I used one of those Indian recipe youtube videos as a guide (they didn’t use carrot greens, but they used other vegetables). The perugu pacchadi tasted good because perugu tastes good and tempering (seasoning (popu)) tastes good.

The carrot greens were alright…They are very fibrous. I tried cooking them for a while but it didn’t make too much of a difference. I wouldn’t use them again. They do have a slight carroty taste. Maybe pesto is better because the fibrousness gets mashed up. Also, I used the whole thing, including the “stalk” part which was a bit tough. I cut them into tiny pieces thinking they would cook, but overall the whole thing is still kind of chewy. Not like spinach or other leaves. Maybe a bit like kale in its chewiness.

In general, perugu pacchadi is easy and tastes good.

photo 2 (42) photo 3 (26)

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