Bite-size Carrot and Feta Cheese Balls

The Vegetarian’s Counter to the Meaty-Meatball is this delicious and scrumptious Carrot and Feta Cheese Balls (Patties if you don’t have an oven). The sweetness of the carrot just              mingles with the sourness of the feta cheese. They just taste amazing!

Yields: Makes 24 Balls 

Ingredients: 

4 medium Carrots, grated 

1 ½ ounce Crumbled feta Cheese 

2 tbsp. finely chopped onion 

¼ tsp. Ground cumin 

1 tbsp. Chopped parsley 

1 tbsp. Dried oregano 

2 Eggs 1 tbsp. Olive oil 

½ cup Bread crumbs 

Grated parmesan (optional) 

Method of Preparation: 

1. (If you have an oven) Preheat the oven to 400°F.  

2. In a bowl, grate the carrots. Finely chop the onions and add it into the bowl 

3. In another bowl, whip the eggs and add the parsley, feta, cumin, pepper and oregano and mix to           combine. 

4. Add the egg mixture, 1 tbsp. olive oil, breadcrumbs and mix. 

5. If you have an oven you can now form the carrot mixture into balls and set them aside. But if you       don’t have an oven you can form the carrot mixture into patties and set them aside. 

6. Frying Version: In a frying pan on medium heat, add 1 tbsp. of olive oil as soon as you put the             carrot patties in turn the heat to low to medium heat and lightly fry them 2-3 minutes per side.             They will looks like hash browns at this point. But don’t fret! The end results will still taste                 amazing and even crunchier than the baked version! 

7. Baking Version: In a muffin pan add a tsp. of olive oil in each muffin slot and spread the oil to             cover the slots to prevent the balls from sticking. You can sprinkle the parmesan at this time (This       is optional) and put them in the oven for 20 minutes. 

8. After 20 minutes take them out of the oven and let them rest for 10 minutes before serving 

9. Remove them from the muffin pan and place them in a bowl or a plate and serve!

Carrot Salad with Orange, Green Olives, and Green Onions

The Crunchiness of the carrots, acidity of the lemon, the tangy zest of the orange, the salty taste of olives and the pungent taste of green onions will make you go head over heels for this dish! 

Yields: Makes 16 Servings 

Ingredients: 

3 Pounds of Carrots, peeled, & cut in diagonal slices into 

¼ inch-thick 

1 tbsp. Ground Coriander 

1 cup Chopped Green Onions 

1 cup Drained Chopped Green Olives, pitted 

1 Fresh Italian Parsley Sprig (For Garnish) 

4 Orange Slices (for garnish) 

1 tsp. Drizzle of Honey (Optional) 

To make the Vinaigrette: 

¼ cup Fresh Lemon Juice 

¼ cup Extra-virgin Olive Oil 

1 tbsp. Grated Orange Peel 

1 tbsp. Ground Coriander

 

Method of Preparation: 

1. In a large pot with water add salt until it tastes like the salty beach water.

2. Boil the salted water and then add the carrots in and boil for 7 minutes and set the carrots aside. 

3. To make the Vinaigrette: In a bowl, add in the oil, lemon juice, orange peel, coriander and    whisk/mix them together. 

4. In the same bowl with the vinaigrette add the carrots immediately and toss around to coat them    tossing occasionally. 

5. Season with salt and pepper. Drizzle with honey (This part is optional if its sweet enough) 

6. Add in the olives and green onions toss again and refrigerate at least 3 hours 

7. Serve Chilled. Enjoy!

Carrot Soup with Orange and Tarragon

Ingredients:

•  1 tbsp. of Butter 
• 1 tsp. of Olive Oil
•  ¾ cup Onion, Chopped 
• 11-Pounds of Carrots (peeled and diced)
•  3 cups Chicken Broth 
• ½ cup Orange Juice
•  1 tbsp. Brandy
•  2 tsp. Fresh Tarragon, Chopped
•  Fresh Tarragon Sprigs (for garnish) 

Method of Preparation: 

1. In a heavy large pot over medium heat. Add in the butter with a bit of olive oil (to avoid the butter from burning) 

2. Add the onions then sauté until onions are translucent.

 3. Then add the carrots then cook for at least 8 minutes. 

4. Add the broth to the pot then cover and bring it to a boil. Reduce the heat when you see bubbles on the top of the broth and leave the pot uncovered and simmer until the carrots are tender. 

5. Turn the heat off and set the pot aside. 

6. With a blender pour the soup in and blend until very smooth and pour it back in the pot. (if you have a small blender work in batches) 

7. Put the pot with the blended carrot puree in the stove on medium heat. 

8. Add the orange juice, brandy, & chopped tarragon and simmer for 5 more minutes to merge the flavors. 

9. Season to taste with salt. (If you used high sodium broth you

might want to skip this part) and pepper and garnish with the tarragon sprigs. 

10. Serve while it’s piping hot. Enjoy!

Hot & Sizzling Photo’s of Urvashi Rautela

Hot & Sizzling Photo’s of Urvashi Rautela

I have no love making scenes in Great Grand Masti” -Urvarshi Rautela

After two family oriented films, Singh Saab The Great and Sanam Re, Urvarshi Rautela is currently hitting the screens with adult comedy Great Grand Masti. Her avatar in the film is a bold one but it’s restricted to just the looks. She says, “I have no kissing or love making scenes in the film. It’s not like a bold role. You’ll get to know after you watch the film. This ghost is not a normal ghost. She is a virgin ghost. I really enjoyed working on this character because it was complicated, demanding and challenging. In every actor’s life you need that one role which sets you apart and proves you as an actor. I’m happy that I got to do this character.” She further adds, “I loved Riteish Deshmukh’s character in Ek Villain. It was fabulous. I see The Great Grand Masti as my Ek Villain. Apart from being a ghost, she is the most beautiful girl ever. She is filled with beauty, innocence and at the same time also showcases her supernatural powers.”

When asked about its adult content she cheekily replies, “The entire family can go together and they can sit separately and watch the film.”

Talking about working with three boys, Riteish Deshmukh, Vivek Oberoi and Aftab Shivdasani, she says, “I learnt a lot from Vivek and Aftab. Ritiesh is an overall package. I love every single thing about him and I can’t pin point one thing. But he’s fun to be around. He is my favourite co-actor. This is my third film. I would love to work with him again and again. All three are very talented. So I have to be as good as them. Especially when I think of a virgin ghost… I have to be over powering them. My character has shades of comedy, action, romance.”

A lot of leg pulling also happened on sets, “Every moment used to be a funny moment on the set. I’d like to say that no one troubled me. It’s just their love for me. But I must tell you that they pulled my leg too much throughout the making.”