Winter season is here and so are crunchy, juicy, red carrots. These are packed with beneficial nutrients such as vitamin A, vitamin K1, potassium, antioxidants and fiber. Eating carrots can also help to fight cholesterol and improve heart health. Here are some delicious carrot recipes you must try this […]
Click here to view original web page at timesofindia.indiatimes.com
Winter season is here and so are crunchy, juicy, red carrots. These are packed with beneficial nutrients such as vitamin A, vitamin K1, potassium, antioxidants and fiber. Eating carrots can also help to fight cholesterol and improve heart health. Here are some delicious carrot recipes you must try this season and enjoy with your loved ones.
Ingredients
- 1 onion
- 1 tomato
- 1 inch ginger
- 2 green chillies
- ¼ cup water
- 2 tbsp ghee
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp degi mirch powder
- ¼ tsp asafoetida
- salt to taste
- 3 winter carrots, peeled & cut into small cubes
- 1 cup tender green peas
- 1 lime wedge
- 2 tbsp fresh coriander leaves, chopped
Preparation
Take a grinder and add roughly cut onion and tomato, along with peeled and chopped ginger and green chillies. Add water and blend everything well into a smooth paste.
Now take a kadai and add 1 tsp ghee. Once the ghee is heated, add cumin seeds, prepared paste, turmeric powder, coriander powder, degi mirch powder and saute well. Next, add asafoetida, salt and mix well. Add chopped winter carrots, green peas and let it cook.
Garnish with coriander leaves, lime wedge and serve hot with roti.
Ingredients
- 2 tbsp ghee
- 4 cups carrots
- 4 cups low fat milk
- 1 tsp cardamom powder
- 3 tbsp jaggery
- Dry fruits mix
Preparation
Heat ghee in a pan. Add the grated carrots and stir it for a few minutes. Once the carrots are soft, add the milk. Slowly keep stirring the ingredients, keep the heat on medium flame. Now let it simmer for about 20 minutes on low-medium flame. Once the mixture is thick, add elaichi powder. Next, add jaggery and let the halwa simmer for 5 more minutes on a low flame.
Garnish the halwa with chopped nuts and serve.
Ingredients
- 250 gms dark carrots
- 6 cups water
- 3 tbsp powdered mustard seeds
- 2 tbsp salt
Preparation
Peel the carrots, and cut them into finger size pieces. Boil the water and add carrots to it. When the water comes to a boil again, turn the heat off and let it cool. Add salt, mustard powder, and transfer the contents into a jar with a lid. Keep the jar in the sun for the kanji to mature. In sunny weather, it takes about 2-4 days for the taste of the mustard to become strong. Once the kanji is ready, do not keep the jar in the sun.
Ingredients
- 4 large carrots
- 1 tbsp olive oil
- 1 tsp smoked paprika
Preparation
Preheat the oven to 200°C and line a baking tray with parchment paper. Cut the carrots into sticks like French fries. Place the carrots pieces in a bowl and toss them with olive oil and smoked paprika.
Place the coated carrot on the baking tray in a single layer and bake them in the oven for roughly 25 minutes.
Ingredients
- 2-3 carrots
- 2 oranges
- 2 tsp ginger
- 1 tsp turmeric
- 1 tsp lemon juice
Preparation
Juice orange and carrot in a juicer separately. Combine them together in a blender. Add ginger, lemon juice and turmeric. Blend the mixture. Pour it in a glass and serve.
