This was another tough month in choosing a winner. There were many great recipes, but ultimately, I had to choose only two out of all the great entries. Here are the winners.
- Charu Nagi wins again two months in a row! This unique recipe is called Kale Carrot wrap. The full recipe is listed below.
“Sometime ago, I was watching a TV program in which a chef named “Walter” showed a very easy recipe. He used meat as a filling and cabbage as a wrap. He blanched the whole cabbage and baked the wrap to make it crisp. I like the idea of wrapping and baking but I did wanted to use the whole cabbage. So I thought I will try with kale leaves but I didn’t know what should be the filling. I wanted to use something vegetarian, but what! I didn’t know. So I couldn’t decide what to use and eventually forgot about it. And then after reading about the May monthly contest, I thought to use carrots as the filling. But again, I thought how am I going to give it a mushy consistency. After thinking a lot, I came up with the idea to cook carrot with milk to make it soft, and then add cheese to give it a sticky consistency. And this is how I came up with this appetizer dish. It turns out very tasty, everybody loved it in my house. Crispy kale gave a kick and cheesy carrot just melted in the mouth. I believe it is a good appetizer dish, which can be made ahead of time. Anyone can make it to please their guest.”
- Porselvi Alaqupackiam created a dish which she calls Spiky Carrot Crunchy. Her recipe is also listed below.
“I wanted to present simple but traditional recipe. So I decided to make Murukku which is special in all parts of India with different names like Murukku, chakli etc. This recipe is simple and it requires no special preparation efforts and anyone can follow this and get tasty murukku.”
I would also like to congratulate our other top contributors. Thank you so much for participating and I hope to see more for next contest:
- Tanmaya Kulkarni
- Jayashree Belavadi
- Varunavi Sai
- Rajashree Manjunatha
- Sreeranjani Ramnath
- Prathima Naveen
- Nayna Kanabar
- Jayashree Sadasivan
- Ramya Vijay
- Thenmozhi Ganesan
- Nithu Bala
- Bharat Belavadi
- Adelina Moraru
- Aarti Abhayakumar
- Meredith Tummeti
- Priyadharshini CJ
- Navita Mehra
- Cynthia Shern
- Kalyani Chandar
- Shruthi Udupa
- Hari Chandana
- Viji Murali
- Madhura Sridharan
- Jennifer Rodriguez
- Kirti Prasad
- Kalavathi Bhaskaran
- Sujana Chenna
- Archana Singh
- Darshana Chauhan
- Kayalvizhi Porselvi Kalidass
- Veronica Vatter
Charu Nagi’s Kale Carrot Wrap
Serves 2-3 people
Recipe should make about 12 pieces
- 1 medium shredded carrot ( may also use thinly sliced carrot about 1inch long)
- 2-3 Kale leaves ( Fold the leaves and slice down the stem)
- 2-3 Tablespoon of milk
- 1 1/2 teaspoon oil ( I used olive oil)
- 1 small finely chopped green chili or to your taste (remove seeds)
- 1 pinch of salt or to your taste
- 1 pinch of black pepper or to your taste
- 1 teaspoon chopped coriander
- 1/2 teaspoon cumin seeds
- 3 tablespoon of cheese or to your taste
- Pre-heat the oven to 375 degree F.
- In a saucepan, heat the oil on medium, add cumin seeds.
- After cumin seeds crack, add green chilly. Cook for 30 sec.
- Next step is to add shredded carrot and stir for a 30 sec.
- Now add milk and cook until carrot soak all the milk (it took me about 5-6 min). Keep stirring.
- After milk is dry turn off the gas stove. Remove the saucepan from gas stove. Carrot should be soft.
- Now add pinch of salt, black pepper, cheese and coriander.
- Mix everything well set it aside and let the carrot mixture cool for 5 min
- Take kale leaves and wash them very well.
- Now fold the kale leaves and slice down the stem and then cut the leaves 5 to 6 inches long.
- Next place kale leave on the cutting board.
- Next take about 1/2 table spoon of carrot mixture and place it over kale and wrap it around.
- To make sure it won’t open place a tooth pick.
- Brush some oil on kale wrap ( I don’t have brush so I used my finger )
- Grease baking tray and put kale wrap on it.
- Now bake for about 7-10 min, until kale become crispy. Keep watching it, to make sure it doesn’t get burned.
- After kale become crispy remove the tray out of oven.
- Serve and Enjoy.
- Garnish with a piece of shredded carrot
- Change the tooth-pics when serving to guests.
- May used non-toxic colored tooth-pics for fun.
Porselvi’s Spiky Carrot Cruncy Recipe
Time – approx 60 min
Below ratio makes 15 to 20 counts.
- 1 cup of finely shredded carrot
- 1 cup rice flour
- 1/2 cup Roasted Bengal gram (Pottukadalai)
- 1 tablespoon roasted urad dhal
- 1 tablespoon whole pepper
- 3 tablespoon melted butter
- 1/4 teaspoon Asafoetida
- 1 teaspoon sesame seeds
- 1 cup water
- Oil for frying
- Salt to taste
- Cook 1 cup shredded carrot with 1/4 cup water until fully cooked.
- Cool the cooked carrot and grind into a smooth paste.
- Make fine powder out of roasted bengal gram, roasted urad dhal and whole pepper and keep it aside.
- Combine together cooked carrot paste, rice flour, roasted bengal gram urid dhal pepper powder, melted butter, asafoetida, sesame seeds, and salt. Make into a ball by adding little by little water.
- Prepare the Chakli press (Take the 1 star attachment and fix it) by filling the above mixture.
- Heat oil for frying in a kadai.
- Take a small plate, turn it and apply little oil in it( 2, 3 drops).
- Make nice spirals ( any number of rounds) on that plate.
- Fry these spirals one at a time keeping oil in medium hot.
- When fried, drain them on paper towels.
- Continue the process for all chaklies(murukkus).
- Now they are ready to be served.
- When cool, store them in air tight container.