Carrot Pickle

Ingredients:

• 250 Gms Carrots

• 3 Cups Water

• 1½ Tbsp Mustard Seeds

• ½ Tsp Chili Powder

• Very Little Ground Mace

• 2 Cloves

• 2 Cardamom

• 2 Tsp Salt

• ¼ Cup Shredded Jaggery

• ¼ Cup Mustard Oil

Method:

• Cut the carrots into 2" pieces.

• Boil the water and add carrots. Allow it to boil for 10 mins.

• Drain the water and let the carrots dry.

• Mix the mace, cloves, cardamom, salt and jaggery in a bowl

• Add the carrots and mix well.

• Transfer the contents to a sterilized glass jar.

• Pour the heated and cooled mustard oil into in to the jar and cover it with a clean cloth.

• Place it in the sunlight for 13-14 days and keep shaking the jar two or three times daily.

Serve after two weeks.

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Carrot Halwa

Ingredients:

Carrots 1/2 kg
Milk 1 litre
Cardamom 4 to 5
Sugar 1/4 kg
Charmagz 1 tbsp(dried melon seeds)
Ghee or cashew nuts 100 gms
Almonds a few

Preparation

1. 1. Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan. Add grated carrots. Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Approx. 30 to 40 mins).
   
   
2. 2. Add sugar, cardamom crushed and melon seeds,mix well till everything becomes semi solid dry. Then add ghee and fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and serve after getting cold.
   

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Spicy Carrot Soup

Ingredients

8 carrots, roughly chopped.

5 celery sticks, cut into pieces.

2 cloves of garlic, chopped.

1 large onion, chopped.

4 cups of water.

1 tablespoon of olive oil

1 teaspoon of curry powder.

Salt.

Preparation Method

Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes. Add a teaspoon of curry powder, then stir. Add all of the remaining ingredients except the salt and cook until the vegetables are tender. Mix in a blender until the soup is smooth. Add salt to taste and serve.

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