Ingredients
| Carrot |
 ½ cup (Peeled & Grated) |
| Â Beetroot |
 ½ cup (Peeled & Grated) |
| Â Sesame Seeds |
 1 (Table Spoon) |
| Â Sugar |
 1 cup |
| Â Sesame Oil |
 1 (Table Spoon) |
| Â Almond |
 For garnishing |
| Â Cashew Nuts |
 Fry in sesame oil |
| Â Milk |
 ½ cup |
| Â Cardamom Powder |
 ½ Tea spoon |
Process:
- Take a bowl and mix grated carrots and beetroot.
- Take a pan and dry fry sesame seeds and put a side, now fry Cashew Nuts until it changes color.
- Take pan with sesame oil (2 table spoons) and fry grated carrot and beetroot for 7-8 minutes on low flame.
- Add sugar and combine until it gets juicy.
- Add milk to it and let it cook for 4-5 min.
- Add cardamom powder, sesame seeds and mix it once.
- Serve by garnishing with Cashew Nuts and Almond.
Deserts, Sweet
Almond, Beetroot, Cardamom, Cardamom Powder, Carrot, Cashew Nuts, Milk, Sesame Oil, Sesame Seeds, Sugar
Ingredients:
| Â Mango |
 2 (Pure Paste) |
| Â Carrot |
 4(Pure Juice) |
| Â Honey |
 1 Table spoon |
| Â Lemon |
 1 Table spoon |
Process:
1. Take mango pure till half glass, honey as the next layer and then lemon as third layer finally carrot.
2. Now we have to garnish with lemon and carrot on the top of the glass.
3. Now it is ready to serve
Mocktails
Carrot, Honey, Lemon, Mango
Ingredients:
| Â Grated Carrot |
 4 (Medium Sized) |
| Â Sugar |
 1 (Small Glass) |
| Â Ghee |
 3 (Table Spoons) |
| Â Milk |
 Milk (1 Small Glass), |
| Â Dry Fruits |
 (Finely Sliced Almond, Fried Cashew Nuts & Raisins) |
| Â Cardamom Powder |
 (Half Tea Spoon) |
Â
Process:
1. Heat kadhai with milk for 4-5 minutes by stirring.
2. Add sugar and Cardamom Powder and let it boil for 2 -3 minutes. After boiling just keep the liquid a side.
3. Take another kadhai and put ghee in it and fry dry fruits. After frying dry fruits add and fry grated carrot for 6-7 minutes.
4. Decorate with finely sliced almonds and cashew nuts.
5. Now it is ready to serve.
Deserts
Almonds, Cardamom Powder, Carrot, Cashew Nuts, Dry Fruits, Ghee, Milk, Raisins, Sugar
Â
Ingredients:
| Â Carrot |
 3 (chopped in to a small cubes) |
| Â Beetroot |
 2 (chopped in to a small cubes) |
| Â Onion |
 1 (finely chopped) |
| Â Green Chilli |
 2 (chopped vertically) |
| Â Oil |
 2 (table spoons) |
| Â Salt |
 as per the taste |
| Â Red Chilli Powder |
 ½ (table spoon) |
| Water |
 2 (table spoons) |
For Talimpu:
| Â Mustard Seeds |
 ½ Table Spoon |
| Â Cumin Seeds (Zeera) |
 1 Pinch |
| Â Split Blackgram Dal (Minappa Pappu) |
 1 Table Spoon |
| Â Channa Dal (Senaga Pappu) |
 1 Table Spoon |
| Â Dry Red Chilli |
 1-2 Tear and Deseed |
| Â Curry Leaves |
 10-12 |
Process:
1. Take a pan and heat oil, fry Cumin Seeds, Dry Red Chilli, Split Blackgram Dal, Channa Dal, Mustard Seeds and Curry Leaves.
2. After frying them, add Green Chillis and Onions.  Let it cook for 3-4 minutes, now sprinkle water in it and add Salt, Red Chilli powder and mix for a while.
3. Add chopped carrot and beetroot in the pan, let it fry for 5-6 minutes.
 4. We can adjust salt if we want; by this tasty carrot beetroot curry is ready to serve.
Veg Curries
Beetroot, Carrot, Channa Dal, Cumin Seeds, Curry Leaves, Green Chilli, Mustard Seeds, Onion, Red Chilli Powder, Split Bllackgram Dal
Ingredients:
|  Cauliflower Florets     |
 1Cup |
|  Carrot                         |
 1/2 (Cup half boiled) |
|  Chickpeas                   |
 1 (Cup half boiled) |
|  Okra                            |
 1 (Cup half boiled) optional (Ladies Finger) |
|  Ginger Paste               |
 1 Table Spoon |
|  Garlic Paste                |
 1 Table Spoon |
|  Tomato Puree             |
 1 cup |
|  Coconut Paste             |
 1 cup |
| Â GaramMasala Powder |
 1 Table Spoon ( Colves, cinnamon, Cardamum,) |
|  Red Chilli Powder      |
 1/2 Table Spoon |
|  Coriander Powder       |
 1 Table Spoon |
|  Turmeric Powder        |
 1/2 Table Spoon |
|  Red Chilli Powder      |
 1/2 Table Spoon |
| Â Pepper |
 1/2 Table Spoon |
|  Onion Paste              |
 2 ( Large One ) |
|  Green Chillies            |
 2 (cut it into slits) |
|  Curry Leaves              |
 5 Leaves |
|  Cumin Seeds              |
 1 Table Spoon |
|  Mustard Seeds                       |
 1/2 Table Spoon |
|  Oil                             |
 2 Table Spoon |
|  Salt                             |
 As required |
|  Water                                    |
 As required |
Process:
1. Heat 2 tbsp oil in a vessel and splutter mustard seeds.
2. Add onion paste, green chillis, curry leaves and saute them till the onion paste turns into golden brown.
3. Clean Cauliflower Florets (along with a pinch of salt and turmeric) by soaking them in warm water for 8-10 minutes. Wash and drain water and keep the florets aside.
4. Add ginger and garlic paste and let it cook on medium flame for a while. Add turmeric powder, red chilli powder, pepper powder, coriander powder and masala powder, stir fry for two minutes.
5. Add tomato puree, coconut paste, carrot, chickpeas and cauliflower florets along with some salt.
6. Close lid and cook for around 5 minutes. Then add around ½ – 1 cup of water to make enough gravy.
7. Cook until gravy is of required consistency.
8. Serve hot with rice or chapattis.
Veg Curries
Carrot, Cauliflower, Chickpeas, Coconut, Coriander Powder, Cumin Seeds, Curry Leaves, Garam Masala, Garlic, Ginger, Green Chillies, Mustard Seeds, Okra, Onion, Pepper, Red Chilli Powder, Tomato, Turmeric Powder
