Sunday, March 29, 2020

Planting, Growing and Harvesting Carrot


Planting, Growing, and Harvesting Carrot

Carrot is the food root vegetable grown and consumed throughout the world. Carrots love to grow in a cool temperature just like Radish, Beet, Broccoli, Cauliflower, Cabbage, Leek and many other root vegetables.

There is something special about homegrown produce. Lately, I grew these carrots in my containers. These are some beautiful carrots which I picked up today. Chunky, long and straight.

Carrots are very versatile in various number of dishes. It has a crunchy texture and a sweet taste to it. The color of the carrot is usually red, orange and yellow. They are due to pigments, carotene which makes the carrot orange and anthocyanin makes it bit yellow, red and blue. Here's a step by step guide on how to to grow, plant and harvest carrots from seeds in a pot or a container



Carrot is the food root vegetable grown and consumed throughout the world. It has a crunchy texture and a sweet taste to it.



Planting, Growing, and Harvesting Carrot - Here's a step by step guide on how to to grow, plant and harvest carrots from seeds in a pot or a container.

1. Grow Carrot in a Pot


I'm growing red carrots which is very common here in India. They are very easy to grow in winters. It's a cool weather crop. It prefers well-drained, moist and rich soil. Buy a 6 inches deep round container with holes while sowing carrots in containers.

While growing carrot in a pot you may plant 5-6 seeds in one single pot. Cover the seeds with a layer of soil, and water them gently. It needs well drained soil which are free from rocks. Sprinkle pinches of seeds thinly along the row and cover the seeds with soil. 

Take the containers or pots and fill them with well-drained potting mix by adding compost, manure or any other fertiliser before planting. Soil should be well drained and need to be free of rocks.

I generally grow carrots from the seeds. You can buy these seeds from the nurseries or even order them online. They need to be sown in late spring season, after the threat of frost has been passed.


2. Plant Carrot in a pot


Sow carrot seeds ½ inch to 1 inch deep and about ¾ inch to 1 inch apart. Cover the seeds with a layer of soil, and gently lamp down to firm. It needs well drained soil which are free from rocks. When your plants are 4 inches high, the carrots are ready to harvest.

When growing in carrot in a pot you may plant 5-6 seeds in a pot or containers while growing carrots. Sow the seeds very thinly over the top than cover with the quarter inch (1 cm) layer of potting soil.  Lightly water them in every 1 to 3 days.




How to Plant and Grow Carrot in a Pot from seeds?


3. Caring of Carrot


Carrot need 6 to 8 hours of sunlight. Water the plant regularly so that the soil do not drive out too quickly. After 2 weeks the roots will come up you need to give the support to the carrots with soil from all the sides so that they grow straight and healthy.

The plant will take 2 months to mature. After 1 month, put some fertiliser, compost or manure into the soil. To help your carrots grow as long as possible, soil surface should be cleared. It should be fertile, healthy, sandy and well-drained. It should be well dug, by removing any stones and rocks, as it tends to impede your carrots growth. 

The flies which can destroy the roots of carrots can be protected by alternatively growing companion plants such as leeks with carrots. Keeping the soil moist will help can also avoid this. Carrots doesn’t need additional feeding but needs organic mulching and fertilisers in the soil, after every 6-7 weeks, so that they remain healthy.


4. How to Harvest Carrot


If you have planted your carrots into the fall it’s best to harvest in winters. When your plants are 4 inches high. You may find that the carrots are large enough to eat.

Carrots take almost 2 months to get the first harvest after planting. Lift the carrots as they as soon as they reach the right size.



How to Plant, Grow and Harvest Carrot in a Pot from seeds?


Storing and Preserving Carrot


Carrots can be kept in the refrigerator for at least 1 week or can be stored in damp sand boxes which can be kept in a cool, dark place.


How to use Carrots in cuisines


Carrots can be eaten both in raw and in every cooked forms. It can be pickled, stir fried, soups, smoothies, patties, salads and various other cuisines.


Health Benefits of Carrots


Carrots are low in calories and contains no fat. They are rich in Vitamin A, B8, C, L, Folate, Potassium, Iron, Copper and Manganese. Vitamin A keeps eye, skin, hair healthy. Vitamin C stimulates the activity of white blood cells. Potassium helps to increase blood flow and circulation, reduces hypertension and heart diseases. Other nutrients and minerals prevent to fight Cancer and keeps your body healthy.

I hope you loved our tips on Planting, Growing, and Harvesting Carrots and other useful information too. Do, let us know in the comment section below.

You can also go through our tips on Planting, Growing, and Harvesting Radish.

Happy Gardening!
Namaste!

Saturday, January 18, 2020

Planting, Growing, and Harvesting Radish


Planting, Growing, and Harvesting Radish - Radish is the food root vegetable grown and consumed throughout the world. They are mostly popular in Southeast Asian countries. Radishes love to grow in a cool temperature just like Carrot, Beet, Broccoli, Cauliflower, Cabbage and many other root vegetables.

Radishes are grown in many varieties, and available in many different colors like red, white, and black. They have long, thick taproots that can range in size from 8 to 24 inches. They have a stronger flavor and are milder in taste. The green leafy tops are edible and add a zest of zing to salads.



Growing white radishes from the seeds. They love to grow in cool temperature. They have a stronger flavor and are milder in taste.



Planting, Growing, and Harvesting Radish - Here’s a step by step guide on how to grow, plant and harvest radish from seeds in a pot or container.


1. Grow Radish in a Pot

I'm growing white radish which is very common here in India. They are very easy to grow in winters. It's a cool weather crop. It prefers well-drained, moist and rich soil. Buy a 6 inches deep round container while sowing radish in pot.

I generally grow the radish from the seeds. You can buy these seeds from the nurseries or even order them online. They need to be sown in late spring season, after the threat of frost has been passed.

Take the containers or pots and fill them with well-drained potting mix by adding compost, manure or any other fertiliser before planting. Soil should be well drained and need to be free of rocks.



How to grow radish in a 6 inches deep round container.


2. Plant Radish in a pot

Radishes are best sown from the seeds. They don’t need to be started indoors and transplanted. When growing radish in a pot you may plant 5-6 seeds in one single pot.

Sow radish seeds ½ inch to 1 inch deep and about ¾ inch to 1 inch apart. Cover the seeds with a layer of soil, and water them gently. It needs well drained soil which are free from rocks.

Lightly water them in every 1 to 3 days, till the seeds are germinated. It takes around 7-10 days in germination. They start growing about 6-7 weeks after planting.



Radishes are best sown from the seeds. It takes around 7-10 days in germination. They start growing about 6-7 weeks after planting.


3. Caring of Radish

Radish need 6 to 8 hours of sunlight. Water the plant regularly so that the soil do not drive out too quickly.

After 2 weeks the roots will come up you need to give the support to the radishes with soil from all the sides so that they grow straight and healthy.

As they grow in 6-7 weeks, put some fertiliser, composts or manures after every 2 weeks to the soil so that they remain healthy.


4. How to Harvest Radish

You can harvest Radish when they are matured, leaving rest of the crop to grow. Simply, pull the radish from the ground by twisting so that the radish doesn’t break.

After their mature stage, do not leave radishes in the ground for long, as their condition will deteriorate. Radishes take 4-5 weeks to get the first harvest after planting.



How to Plant, Grow and Harvest Radish in a Pot from seeds?


Storing and Preserving Radish

Radishes can be kept in the refrigerator for 1 week.


How to use Radishes in cuisines

I usually use both the roots and the foliage of radish in my cuisines and it taste amazing. The roots are can be eaten raw, pickled, stir fried, cooked in soups, shredded and dried for various dishes.


Health Benefits of Radishes

Radishes are low in calories and are packed with Vitamins E, A, C, B6, and K. It's a good source of antioxidants, potassium and other minerals. It can boost immunity and regulates blood pressure. It also have a high water content, and keep the body hydrated.


I hope you loved our tips on Planting, Growing, and Harvesting Radish and other useful information too. Do, let us know in the comment section below.


Happy Gardening!
Namaste!


Saturday, December 28, 2019

10 Best New Year's Eve Recipes


Hello, food lovers! So, the New Year is almost here and you all must be pretty excited for the New Year’s Eve Party! We have an easy and delicious food options to share with you all which can be prepared in less than half an hour.

Here’s a collection of some easy and delicious 10 Vegetarian and Vegan Appetizers, Smoothies, Desserts and Buddha Bowls to make your New Year's Eve special. Hope you all have a wonderful New Year ahead! 🎉❤️




Here’s a collection of 10 easy and delicious Vegetarian and Vegan Appetizers, Smoothies, Desserts and Buddha Bowls to make your New Year's Eve special.





10 Best New Year's Eve Recipes





1. Sautéed Broccoli with Bell Peppers 

Sautéed Broccoli with Bell Peppers is an incredibly appetizing and delicious side dish that goes well with steamed rice or a vegetable platter. This colorful side dish is perfect for holidays and New Year's Eve party!!

Continue to the recipe...

Sautéed Broccoli with Bell Peppers


2. Sautéed Broccoli and Carrots

Sautéed Broccoli and Carrots is a crispy and crunchy vegetable which will definitely surprise you! It’s a party in your mouth with lot of explosions. A perfect vegan dish that gets ready in less than 15 minutes. It fills you up quickly and tastes best with noodles, steamed rice or a vegetable platter.


Sautéed Broccoli and Carrots


3. Stuffed Japanese Aubergine

Stuffed Japanese Aubergine are filled with the delicious mixture of ginger, garlic, tomatoes, aubergine and a host of spices! This dish not only look beautiful but taste amazingly good! You can serve them as an appetizer or as a side dish.


Stuffed Japanese Aubergine


4. Mango Blueberry Smoothie

Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and gives you instant energy. This is my go-to smoothie recipe, and is vegan and gluten free. It's perfect for guests who like smoothies.

Continue to the recipe...


Mango Blueberry Smoothie


5. Tropical Sunshine Smoothie

Tropical Sunshine Smoothie is refreshing, healthy, breakfast and quick enough for a dessert. This delicious smoothie can be made in less than 5 minutes. It's luscious, creamy texture and has a wonderful flavor. All you need is blender, your favorite fruits and milk and it's ready. And, a great smoothie for parties!

Continue to the recipe...


Tropical Sunshine Smoothie


6. Vibrant Vegan Buddha Bowl

Vibrant Vegan Buddha Bowl is packed with grains, nutrients and tons of veggies to fuel your body and mind. This fast and easy salad come together in just 10 minutes. It's exciting blend of flavors, textures and colors will keep you wanting more! This recipe is completely vegan and gluten-free. Perfect for guests who like salads or buddha bowls.


Vibrant Vegan Buddha Bowl


7. Rainbow Buddha Bowl

Rainbow Buddha Bowl is a satisfying bowl of goodness, filled with cooked rice, boiled red beans, blanched broccoli, roasted bell peppers and sliced cucumber. I combined this with the almond butter lime dressing to give it a touch of sweetness and it just turned out perfect! It's perfect for guests who want to try out something different in the New Year's Eve Party!

Continue to the recipe...



Rainbow Buddha Bowl


8. Warm Fudge Brownie with Vanilla Ice-Cream

Starting a warm and cozy weekend with a plate of Warm Fudge Brownie with Vanilla Ice-Cream topped with some chocolate sauce. It’s super refreshing, has a crisp aroma and is among the world’s most tempting treats. It's a great dessert for holidays and parties.



Warm Fudge Brownie with Vanilla Ice-cream


9. Paneer Nugget Casserole

Paneer Nugget Casserole is a healthy, quick and easy side dish that combines the meaty texture of soya nuggets and paneer, studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices. Great dish to eat with breads or tortillas.



Paneer Nugget Casserole


10. Paneer Tikka

Paneer Tikka is an authentic Indian dish made from chunks of paneer and vegetables marinated in yogurt and spices, skewered and grilled to perfection! It's a perfect starter for any barbecue or New Year's Eve party!

Continue to the recipe...

Paneer Tikka



These are my 10 Best New Year's Eve Recipes, let me know in the comments section below which is one is your favorite recipe?

Whether you liked Appetizers, Smoothies, Desserts or Buddha Bowls?
Also, which one or more party snacker you'll make at your New Year's Eve party? 💖

Wish you and your family a joyful, bright, prosperous, and happiest New Year ahead! 🥳
Cheers to 2020 🎉🥂


Wednesday, October 23, 2019

STIR-FRY PEPPERS AND PANEER

An Indo - Chinese dish that is inspired with Asian sauces using Indian ingredients, stir-fry peppers and paneer are one of my favorites.

Nothing can cure your evening hunger better than this quick and easy batch of stir-fry peppers and paneer.


Whenever I don't feel like cooking or spending an hour in a kitchen I always make a small snack for myself. Last weekend, I made a batch of stir fry peppers and paneer. It's a 15 minutes recipe. I was so surprised when I tried this easy, quick vegetarian snack. It turned out really delicious. It's my perfect go-to recipe. It can be served as a starter or a nice main course dish if you have a big enough bowl. It's colorful and loaded with fresh tastes. It's an incredibly appetizing and a delicious side dish that goes well with steamed rice, vegetable platter or any of your favorite dish.

This snack is quick and easy to make and sure to wake up your sleepy taste buds. You can also make this recipe on a lazy weekend or for thanksgiving. It's a great party appetizer to serve your guests. The paneer in the recipe provides with a lot of protein and calcium and the crunchy bright colored bell pepper provides with a lot of vitamins, folate and antioxidants.

It's an Indo - Chinese dish, inspired with Asian sauces using Indian ingredients. It's quite an easy dish to make. You just need 3 veggies and few ingredients to make this delicious starter. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same. I added the green bell pepper in this dish. Feel free to use your favorite bell pepper. You can add any of your favorite veggies in the snack, so just be creative and surprise yourself!!

Do try these lightly fried onions, pepper and paneer cubes mixed with Indian spices. Drizzle some red tomato sauce, vinegar and/or lime juice and you'll love it! I totally adore the combination of peppers and paneer. They add crunch, color and sweet flavor to the meal. I'm sure you'll love it too!!


STIR-FRY PEPPERS AND PANEER


Serves : 3-4 People
Preparation time : 5 minutes
Cooking time : 15 minutes
Author: The Food Root


INGREDIENTS 


250 grams - Indian cottage cheese (paneer), cut them into 1/2 inch cubes
2 medium size - Bell peppers or capsicum, cut them into  1 inch square pieces
2 medium size - Onions, sliced
2 tablespoon - Olive oil
1/2 inch - ginger, peeled (grated)
5-6 - garlic cloves, finely chopped
2 green chillies, chopped
1 teaspoon - Salt or as per taste
1/4 teaspoon - Turmeric powder
1/2 teaspoon - Red chili powder
3/4 teaspoon - Coriander powder
1 tablespoon - Vinegar
1 tablespoon - Red tomato sauce
1 tablespoon - Lime juice (optional)
chopped coriander leaves


METHOD


1. Heat olive oil or butter in a non-stick skillet. Add grated ginger followed by chopped garlic cloves over medium to high heat. Cook for 40-50 seconds.

2. Add a sliced onion and sauté it for 3-4 minutes.

3. Add all the spices - salt, turmeric powder, red chili powder and coriander powder. Mix it well.

4. Next, add capsicum and chopped green chillis and toss it. Stir occasionally for 3-4 minutes on high/medium flame.

5. Add Paneer cubes and reduce the heat of the skillet. Toss it for 2-3 minutes. 

6. Drizzle some red tomato sauce, vinegar and/or lime juice. Stir fry to combine!

7. Garnish them with chopped coriander leaves and transfer immediately to a serving bowl. Serve it hot!


NOTES


1. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same.

2. Feel free to use your favorite bell pepper in the dish.

Thursday, October 17, 2019

Rasmalai Recipe - How To Make Rasmalai Recipe - Diwali Dessert Recipe


Rasmalai is a classic rich dessert, consists of the delicate flattened cheese balls cooked in a sugar syrup and dipped in flavoured thickened milk (rabri).



Easy Homemade Rasmalai Recipe for Diwali topped with nuts and decorated with diyas and flowers.



Diwali is in full swing! Around this time of the year, everyone is in festive mood and so are we! Festivals like these are time to connect, share moments, make memories, with your loved ones and are based around eating. And, eating with friends and family are indeed the moments we want to cherish every time. The Food Root, wishes everyone a wonderful diwali filled with with love, laughter, and good-food.

Diwali festivities calls for home decor, shopping and lots of sweets. Today, I have an easy and delicious dessert to share with you which can be prepared in an hour. So, lighten up your homes with diyas and flowers and make one of the delicious festive dessert recipe - Rasmalai.



How To Make Rasmalai Recipe



Rasmalai is both creamy and comforting, exactly what i’m craving now. It has a nutty flavour and have a beautiful colour. Rasmalai is soft, smooth and spongy and melt in mouth completely. My kitchen smells like a heavenly bliss when i made this and i’m already looking forward to making it again.

Rasmalai is an easy homemade recipe. It's bit time-consuming since they are so many parts but if you make strain paneer (chenna) and flavored thickened milk (rabri) together, you'll be able to pace yourself.



Delicate rasmalai cheese balls topped with cardamoms and pistachios.



Choose your Rasmalai ingredients to make this delicious recipe. Ingredients like milk, cornflour, lime-juice, sugar, and nuts are needed to make this yummilicious dessert. You need to prepare strain paneer (chenna) and sugar syrup and dip rasmalai balls in the sugar syrup. After squeezing the balls you need to make the flavored thickened milk (rabri) and add the balls into it and serve it with saffron strands and crushed cardamoms on top of it. This dessert takes about 6 hours to freeze or preferably overnight.

I hope you enjoy this recipe! Let me know what y'all think in the comments below. Don't forget to sign up for the email updates to get the new recipes delivered right to your inbox. Also, follow us on PinterestInstagramFacebook, and Twitter.

Enjoy and have a wonderful diwali!🎉🎈
Much Love!





Rasmalai Recipe : How To Make Rasmalai Recipe (Diwali Dessert Recipe)



Serves : 6 People
Refrigeration time : 5-6 hours
Cooking time : 1 hour
Author: The Food Root
Rasmalai Calories : 188 (1 piece)



INGREDIENTS


For strain paneer/cheese (chenna)


4 cups cow’s milk
2 tablespoon lime juice or vinegar
2 tablespoon cornflour
1/2 cup water


For Sugar Syrup


4 cups water
1 cup sugar


For the Rabri (Flavored Thickened Milk)


4 cups milk
1/4 cup sugar
few strands of saffron
5-6 crushed pistachios
5-6 crushed cardamoms


METHOD


For strain paneer/cheese (chenna)


1. Pour 4 cups of cow’s milk in a saucepan and bring it to boil over medium heat. Switch off the flame and add 1/2 cup of water, so that the milk cool down to the room temperature.

2. After 5 minutes, add lime juice and stir the milk slowly till it’s completely curdled. Using a strainer get rid of excess water and collect the paneer/cheese (chenna) in the muslin cloth. Keep it aside for 20 minutes.

3. Start kneading the strain paneer/cheese (chenna) to get a smooth dough for 8-10 minutes or until it starts leaving oil.

4. Add cornflour in the chenna so that it soak extra moisture and let it rest for 10 more minutes.

5. Gently flatten the chenna to get 10-12 smooth balls and keep it aside.


Sugar Syrup


1. For the sugar syrup, combine 4 cups of water and 1 cup of sugar, in a pan, and let it to boil until the sugar dissolves, about 4 minutes.

2. Dip the rasmalai balls into the prepared syrup and and let it boil for 12-15 minutes and turn off the flame and you will see that balls have got spongy, fluffy and double in size. Now, let it cool down to room temperature for some time.

3. Squeeze the dumpling balls to remove extra sugar syrup and transfer it into the flavoured thickened milk (rabri).


Rabri (Flavoured Thickened Milk)


1. Heat 4 cups of milk in another pan and bring it to boil. Once it comes to boil, lower down.

2. After, 15 minutes when the milk slowly starts to thicken, add 1/4 cup of sugar, soaked saffron, crushed pistachios and cardamoms, and, continue stirring over medium heat. Turn off the flame and let it cool down.

3. After 10 minutes, transfer the balls into the flavoured thickened milk (rabri) and freeze well or refrigerate for 5-6 hours.

4. Pour them into serving bowls and top it up with saffron strands and crushed cardamoms.


NOTES


1. Keep extra lime ready with you, in case the milk doesn't curdle.

2. You can curdle the milk with both lemon and vinegar.

3. If possible, use cow’s milk to make rasmalai balls as it will softer their texture.