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**Carrot Dishes**
Aslamalaikum all Pg members :ghug:
AAj kal carrot ka season start hogaya hai her taraf app ko carrots nazar arahi hai:) ..soo is hi munasbatt sey I am sharing some carrot dishes ,hope you all will like it
Ingredients :
1 cup Basmati rice
1/2 cup grated carrots - preferably baby carrots
2 tsp salt
4 cloves
1/2 tsp cinnamon powder
4 tblsp desiccated coconut powder - or fresh grated coconut
1/4 tsp mustard seeds
1/4 tsp black pepper
4 tblsp vegetable oil
5 -7 cashews
5 -7 raisins
Method :
1-Wash the rice under flowing water to remove any dust etc.
Keep a heavy non-stick skillet on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add cashews and raisins.
Fry until the cashews are lightly-browned.
Remove from the pan and put them on a paper towel so that the extra oil is absorbed.
2-Again, keep the pan on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add mustard seeds.
Then add cloves, cinnamon powder, pepper and coconut powder and fry until the coconut powder turns light-brown.
Add rice and stir-fry for a few minutes.
Put water, carrots, salt and mix well.
Bring to the boil and reduce the heat to low.
Cover with a tight-fitting lid and cook for 20 - 25 minutes until the rice is tender and fluffy.
3-Remove from heat , transfer to a serving bowl and sprinkle fried cashews and raisins on top and serve hot.
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic
1200 mls of water
1 packed cup of green coriander
2 tblspns of butter
Salt to taste
Method:
1-Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
2-Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil.
3-When carrots are completely cooked, remove them and put in a blender to make a fine puree.
4-Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency.
5-Bring to a boil again. Add white pepper powder dissolved in a little water.
6-Add salt to taste. Stir in finely chopped fresh coriander leaves.
Serve piping hot.
AAj kal carrot ka season start hogaya hai her taraf app ko carrots nazar arahi hai:) ..soo is hi munasbatt sey I am sharing some carrot dishes ,hope you all will like it
Carrot & Coconut Palau
Ingredients :
1 cup Basmati rice
1/2 cup grated carrots - preferably baby carrots
2 tsp salt
4 cloves
1/2 tsp cinnamon powder
4 tblsp desiccated coconut powder - or fresh grated coconut
1/4 tsp mustard seeds
1/4 tsp black pepper
4 tblsp vegetable oil
5 -7 cashews
5 -7 raisins
Method :
1-Wash the rice under flowing water to remove any dust etc.
Keep a heavy non-stick skillet on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add cashews and raisins.
Fry until the cashews are lightly-browned.
Remove from the pan and put them on a paper towel so that the extra oil is absorbed.
2-Again, keep the pan on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add mustard seeds.
Then add cloves, cinnamon powder, pepper and coconut powder and fry until the coconut powder turns light-brown.
Add rice and stir-fry for a few minutes.
Put water, carrots, salt and mix well.
Bring to the boil and reduce the heat to low.
Cover with a tight-fitting lid and cook for 20 - 25 minutes until the rice is tender and fluffy.
3-Remove from heat , transfer to a serving bowl and sprinkle fried cashews and raisins on top and serve hot.
Carrot and Coriander Soup
Ingredients:650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic
1200 mls of water
1 packed cup of green coriander
2 tblspns of butter
Salt to taste
Method:
1-Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
2-Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil.
3-When carrots are completely cooked, remove them and put in a blender to make a fine puree.
4-Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency.
5-Bring to a boil again. Add white pepper powder dissolved in a little water.
6-Add salt to taste. Stir in finely chopped fresh coriander leaves.
Serve piping hot.
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