Hawaiian Ginger Carrot

About Hawaiian Ginger Carrot

Ingredients

• Ginger, peeled 2 inches
• Medium carrots, peeled 2
• Medium pineapples, peeled 2
• Roasted cumin powder 2 tsps
• Salt to taste
• Crushed ice as required
• Pineapple slices 4 to garnish

How to Make Hawaiian Ginger Carrot (Stepwise Photos)

Method

1. Cut pineapples, carrots and ginger into cubes.
2. Pass pineapples, carrots and ginger through the juicer and collect the juice in a jug.
3. Add roasted cumin powder and salt and mix well.
4. Put crushed ice into 4 serving glasses and pour the juice over it. Garnish each glass with a pineapple slice and serve chilled.

Additional Tips and Tricks

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Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps