Vasantha Prasad


“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”

- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”


Indian Vegetarian Cooking Stop Smoking For Good Stop Gambling For Good Stop Overeating For Good

A Circle

Of Souls

Stop Smoking

For Good

Stop Gambling

For Good

Stop Over Eating For Good

Indian Vegetarian Cooking From An American Kitchen

A Circle Of Souls: A new kind of thriller

Universal Sense:

The Blueprint For Success



Download it for Free

Download Your

Complimentary


“An incredible collection of

well-seasoned, flavorful,and healthy recipes. It will truly spice up your life!”

- Emeril Lagasse,

Celebrity Chef & Top Rated Restauranteur

Chef Emeril Lagasse
Bookmark and Share
Bindu Grandhi© All rights reserved.

Photo by KERRI McCAFFETY

Carrot Phirni


Grated carrots, cooked in milk till tender, are flavored with sugar and spice. This dessert is similar to halva—not as thick, but just as sweet and tasty. My favorite way to serve is warm with vanilla ice cream.    


Prep Time:  15 minutes  Cooking Time: 35 minutes  Serves: 4


2 Tbsp, sweet, unsalted butter, divided

2 c. finely grated carrots

1 c. half-and-half

1/3 c. sugar

1/16 tsp. ground nutmeg


In a heavy-bottomed pan, melt 1 Tbsp. of butter.  Add grated carrots, and sauté on medium flame for 8–10 minutes, until the raw smell is gone.  Add half-and-half, and cook 10 minutes until milk is reduced, stirring occasionally.  Add sugar, 1 Tbsp. butter, and nutmeg, stir occasionally until sugar is dissolved and mixture is a thick consistency, about 10 minutes. Serve warm or chilled with a dollop of vanilla yogurt or a scoop of vanilla ice cream.

View Video Below