Breakfast, Drinks, Vegan

Apple Beet Carrot Juice

beet carrot juiceA simple and healthy raw juice packed with goodness. Best to have any time of the day. Some beneficial substances in beet are lost when cooked so having beet raw provides maximum benefits. Raw beet has many desirable side effects. To list a few, it helps fight cancer, lowers blood pressure, and relaxes blood vessels. But don’t be surprised if your stool and urine turns red! 🙂

Beetroot – 1 small or 1/2 of a large one
Carrot – 1 medium
Apple – 1/2
Ginger – 1/2 piece
Mint leaves – 5-10
Rock salt/kala namak (optional) as needed
Water as needed


Preparation time: 7 mins
Making time: 5 mins
Makes 1 large glass

Peel and dice beetroot and carrot. Cut the apple into medium size pieces. Peel ginger.
I do not have a juicer and hence made it in the mixer. Place all ingredients in the mixer and process until liquefied. Pour the contents of the mixer into a large strainer and collect the strained juice in a vessel. Process the strained pulp once again in the mixer adding small quantities of water.
Repeat the straining process.
Enjoy fresh and healthy beet juice.

Bachelor-friendly, Everyday Simple Recipes, Indian, Soups, Vegan

Carrot Almond Soup

A hot soup is just right for the season. Slight sweet taste of the carrot and onions counterbalanced by the zing of pepper. This version does not use a broth/stock, so has less cooking time but is creamy and tasty.

Carrots – 2 medium-sized carrots
Onion – 1
Almonds – 15-20
Garlic cloves – 2-3
Cinnamon – 1 ”
Cloves – 2-3
Cooking oil – 1 tsp
Water – 3 cups
Dill/basil leaves – 1-2 for garnish
Salt and pepper to taste

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 2 people

Soak the almonds overnight. An alternate and quick way is to add boiling water to the almonds, keep them closed for 30 mins. Peel them by gently holding the soaked almond in between your thumb and other fingers and nudging the peel gently. Keep aside.

Carrot almond soupWash, clean, and scrub the carrots lightly. Do not peel. Carrot peel is rich in nutrients and antioxidants. Heat oil in a vessel. Add chopped garlic and saute. When they turn pale, add chopped onion, cinnamon sticks, and cloves. When the onion turns pink, add chopped carrot. Saute for 2 mins. Add water. Close the vessel with a lid and let it cook for 10-15 mins. Discard the cinnamon stick and cloves. Let it cool. Strain the vegetables and retain the water in the vessel. Puree the carrot-onion mixture along with 15 pieces of almonds. Reserve 5 for dressing.

Pour the pureed carrot-onion mixture back into the vessel containing cooked water. Let it simmer on medium heat for 5-6 mins. Add salt, crushed peppercorns, and mix well. Garnish with basil leaves and almond pieces. Serve with bread/croutons.

Dals/OzhichuKootaan/Saaru, Kerala Recipes, South Indian, Vegan

Vegetable Korma

A spicy and wholesome vegetable curry that goes well with almost everything.

Mix vegetables diced in small cubes and florets(carrot, cauliflower, beans, green peas, potato) – 250 gms
Turmeric – 1 tsp
Water – 1 cup
Coriander leaves – 1 cup

For gravy:
Onion – 2
Tomato – 2
Green Chilies – 4
Ginger (finely chopped) – 1 small piece
Garlic (finely chopped) – 3 pods
Coriander powder – 1 tbsp
Coconut (grated)* – 3 tbsp
Cardamom* – 2
Cloves* – 1
Star Anise* – 1
Bay Leaf* – 1
Cinnamon* – 1 small piece

* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.

Instead of the whole spices, you could use 1 tsp garam masala powder. You can add coconut milk instead of the grated coconut.

Add some water and turmeric powder to the cut vegetables, close with a lid and boil.

While this is being done, in a wok, heat 2 tbsp of oil. Put the spices into the oil and sauté until the smell of spices waft in the air. Add finely chopped garlic and ginger. Add 2 chopped green chillies. When this is sauté-ed, add the onions and sauté. Add tomato after onions are sauté-ed. Add coriander powder. If you haven’t used the spices, add the garam masala powder at this stage. You can add a tsp chilly powder if you like it spicier. Turn off and add grated coconut (if you do not have grated coconut, you can add coconut milk towards the end). When this mixture cools, grind it into a fine paste. Note: Ensure that the cinnamon and cloves have been ground properly.

Add this ground paste to the cooked vegetables. Mix well and cook for about 2 minutes. If you couldn’t add grated coconut to the paste, you can add coconut milk now. Turn off the fire and garnish with lots of fresh coriander leaves. Hot and tasty korma ready.

List of accompaniments:
Tastes well with appam, chappathi, paratha, and even dosa or idli!

Skill Level:


If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.