Gujarati Lasaniya Gajar is a warming recipe made with raw carrots and garlic chutney. It’s a delicious, flavour-packed side dish for your Indian meals.
- Ingredients notes
- Serving Suggestion
- Storage
- Other Gujarati sides
So simple yet crunchy and flavourful, these garlic carrots make a quick warming winter side dish to any meal.
It’s a quick no cook recipe, just like this Gajar Marcha nu Athanu and Instant Carrot Green Chilli Pickle .
Lasaniya translates to “garlic” and you’ll find other Kathiyawadi recipes made in this style. I’ve also made this Lasaniya Bateta Pulao which uses similar flavours.
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Carrots – peeled and sliced into batons
Gujarati Lasan ni Chutney – a quick no cook chutney
Methi na Kuria – optional
Oil
Lemon juice
Salt
Fresh chopped coriander – for garnishing
Serving Suggestion
Lasaniya gajar are best served at room temperature as a side dish in a Gujarati thali .
The dish pairs really well with a dal such as masoor dal or kathol as Mag Nu Shaak when you do not want to make a vegetable curry on the side.
Storage
Store leftover lasaniya gajar in an airtight container and keep in the fridge for 3 days. You may notice that the flavour develops.
I do not recommend freezing this recipe as the carrots will loose texture.
Other Gujarati sides
Sambharo
Carrot Sambharo
Papaya no Sambharo
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Lasaniya Gajar
Equipment
- 1 Knife
Ingredients
- 1 cup carrots washed, peeled and cut into batons
- 2 tablespoon lasan ni chutney
- 1 teaspoon methi na kuria
- 1 teaspoon oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1 tablespoon coriander leaves for garnishing
Instructions
- In a big mixing bowl add carrot batons. Sprinkle methi na kuria (if using). Mix well.
- Then add garlic chutney, lemon juice, salt, and oil.
- Combine everyhting using a spoon or with your fingers.
- Sprinkle freshly chopped corinder and leave it aside for 5 minutes to develop the flavours before serving.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2016.
Lasaniya Gajar
Equipment
- 1 Knife
Ingredients
- 1 cup carrots washed, peeled and cut into batons
- 2 tablespoon lasan ni chutney
- 1 teaspoon methi na kuria
- 1 teaspoon oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1 tablespoon coriander leaves for garnishing
Instructions
- In a big mixing bowl add carrot batons. Sprinkle methi na kuria (if using). Mix well.
- Then add garlic chutney, lemon juice, salt, and oil.
- Combine everyhting using a spoon or with your fingers.
- Sprinkle freshly chopped corinder and leave it aside for 5 minutes to develop the flavours before serving.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This is the EASIEST, QUICKEST, and most DELICIOUS white chocolate mousse. This recipe is eggless, without gelatine and made with just 2 ingredients!
- Ingredients notes
- Serving suggestions
- Storage
- Other mousse recipes
Looking for a dessert that’s as smooth and rich as it is easy to make? This mousse made with white chocolate is the perfect solution!
These individual treats are the ultimate crowd-pleasers, requiring just two simple ingredients and only a couple of minutes of hands-on time. Simply fold together whipped cream with melted chocolate and set in individual ramekins.
Plus, this vegetarian white chocolate mousse is egg-free, gluten-free and can be prepared ahead, making it ideal for dinner parties or cosy nights in. Treat yourself and guests to this effortlessly elegant dessert that tastes as good as it looks!
I’ve gone for an irresistible combination of orange and vanilla for the flavours. The sweetness of white chocolate is enhanced by the bright, zesty flavour of orange and the warm, aromatic notes of vanilla. The orange cuts through the richness, while the vanilla lends a creamy, comforting depth.
Together, these flavours create a perfectly balanced dessert that feels both luxurious and light, especially when combined in a delightful mousse.
For a dark chocolate alternative, you’ll love this Eggless Chocolate Mousse .
Ingredients notes
White chocolate – the quality of chocolate you use will affect the final texture and taste of the mousse. However, it works with any chocolate that you use. I’ve used a chocolate block which can be melted.
Double cream – or whipping cream. You need less cream compared with a dark chocolate mousse as white chocolate contains its own fats.
Flavour options:
Orange oil – alternatively use orange zest.
Vanilla extract or vanilla powder.
Decoration – I’ve gone for strips of orange peel, white chocolate curls and a dusting of edible gold lustre.
Serving suggestions
Serve white chocolate mousse for dinner parties and special occasions. It’s an easy to make dessert for Christmas, Thanksgiving or New Year parties too!
Add any decorations after the mousse has set to prevent the decorations absorbing moisture and loosing their texture.
Storage
Store your mousse in the fridge for up to 2 days. Keep them tightly covered with cling film and placing in a container with a lid to prevent odours from the fridge seeping in.
Remove from the fridge 10 minutes before serving to ensure it is just softening.
I do not recommend freezing this white chocolate mousse dessert.
Other mousse recipes
Peanut Butter Mousse
Caramel Mousse
Mango Mousse
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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White Chocolate Mousse
Equipment
- 2 Mixing bowl
- 1 Egg whisk
Ingredients
- 200 gram white chocolate
- 200 millilitres double cream or whipping cream
- ¼ teaspoon orange oil or 2-3 drops
- ¼ teaspoon vanilla extract / powder / essence
Instructions
- Snap the white chocolate blocks into small squares and place in a microwave safe bowl.
- Heat the chocolate in the microwave in 20 second bursts until melting.
- Once the chocolate has just started to melt, you can stir the chocolate to smooth it out. (Prevents overheating).
- Leave to cool to room temperature.
- Whisk the cream until you achieve stiff peaks.
- Once the chocolate is cool, add in the orange oil and vanilla extract.
- Fold in the cream using a spatula.
- Do not overmix.
- Spoon into individual serving glasses, cover with clingfilm and set in the fridge for 3-4 hours or overnight.
- Once set, optionally decorate with orange peel and white chocolate curls and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
