2 cups chopped potatoes
2 cups chopped carrots
1 cup frozen or fresh peas
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 onion, chopped
1 tomato, chopped
1 green chilli, finely chopped
½ teaspoon turmeric powder
½ teaspoon garam masala
1 teaspoon amchoor powder
Salt to taste
4 to 5 tablespoons oil (or as desired)
Curry leaves
Garnish with chopped coriander, lemon wedges and green chillies


Heat oil, add cumin, curry leaves, mustard seeds, turmeric, onions, fry for a few minutes and toss in the vegetables. Cover and cook for 15 to 20 minutes on medium heat, stirring and spraying with water, periodically, once vegetables are tender, add all the masalas, cook for a few minutes, garnish and serve.



1 kg carrots (orange)
1 ½ to 2 litres of milk
½ pint Half-and-Half
1/3 pint heavy whipping cream
1 ¾ cups sugar
2 to 3 tablespoons butter (unsalted)
¼ cup oil
8 to 10 cardamoms
1 tablespoon raisins
2 tablespoons blanched and chopped almonds


Lightly peel and grate carrots and set aside. Bring milk to boil and add the carrots, let the milk and carrot mixture come to a boil then add half-and-half and sugar, stirring constantly. Keep stirring until the mixture comes to boil, reducing heat to medium. Once the milk evaporates (should take one-and-a-half to two hours) add heavy cream, stirring constantly. Once cream evaporates, add butter, oil and cardamoms stirring constantly, keeping the flame medium to high. Keep stirring until oil separates, and the colour is a rich beautiful deep orange. Garnish with raisins and almonds and serve.



2 pounds carrots, chopped
4 or more cups water
1 can condensed milk, or malai with sugar (I prefer it with condensed milk)
Dash of nutmeg/cinnamon or green cardamom
1 teaspoon vanilla
½ teaspoon fresh ginger


Blend carrots in a blender, adding water; sieve through mulmul (muslin) cloth. Squeeze extracting all juice, discard the pulp and pour the juice into the blender, adding all ingredients. Puree and serve hot or chilled.


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