Sabzi of the Day - Vibrant and Delicious: Simple Carrot Recipes for Every Occasion
This nutrient packed, vibrant, crunchy veggie can be enjoyed as a salad or as an ingredient in various delicious recipes.
Carrots, known scientifically as Daucus carota, are often hailed as a superfood. Crunchy, delicious, and packed with nutrients, they’re an easy addition to any diet. Rich in beta-carotene, fiber, vitamin K1, potassium, and antioxidants, carrots not only provide essential nutrients but also deliver numerous health benefits. They’ve been linked to lower cholesterol levels, better eye health, and a reduced risk of certain cancers due to their carotene antioxidants. With their naturally low calorie content, they’re perfect for anyone looking to maintain a healthy lifestyle.
In 100 grams (about two small to medium carrots), you get 41 calories, 89% water, 0.8 grams of protein, 9 grams of carbs, 2.7 grams of fiber, and only 0.1 grams of fat. These qualities make carrots a guilt-free, nutritious snack or a versatile ingredient for various dishes.
To enjoy most of this amazing veggie, here are some quick, easy and unique recipes you can try at home.
Carrot Paratha
Carrot paratha is a wholesome and flavourful flatbread made with grated carrots and fresh herbs. Perfect for a hearty breakfast, it pairs wonderfully with yogurt, butter, or a tangy pickle on the side.
Ingredients
5 cups grated carrots or 2 medium sized carrots
5 cups whole wheat flour
⅓ cup chopped coriander leaves (cilantro leaves)
⅓ cup finely chopped onion
1 teaspoon finely chopped ginger
12 to 15 curry leaves
1 green chili, finely chopped
1 tablespoon Ghee or butter or oil
¼ teaspoon salt or add as required
¼ cup water or add as required
Ghee or butter or oil
Recipe
Rinse and peel 2 medium-sized carrots, then grate them and set aside.
Finely chop onion, ginger, curry leaves, green chili, and coriander leaves. Prepare all ingredients.
In a mixing bowl, add 1.5 cups whole wheat flour and ¼ teaspoon salt.
Gradually add ¼ cup water (as needed) and knead the mixture into a smooth dough.
Drizzle 1 tablespoon ghee on the dough and knead again until soft and smooth. Add flour if sticky.
Cover and let the dough rest for 10-15 minutes.
Divide dough into small balls, dust with flour, and roll into medium-sized parathas.
Heat a tava or griddle on medium-high heat. Cook paratha, flipping and applying ghee/oil until golden brown and cooked through.
Repeat with remaining dough.
You can stack the parathas in a casserole to keep them warm. Alternatively, serve the carrot parathas hot or warm with pickle, raita, plain yogurt, or butter.
Gajar Murabba
Tender, juicy, and sweet, these carrots are cooked in a flavorful sugar syrup infused with aromatic spices to create a delicious gajar murabba.
Ingredients
500 grams carrots or 3.5 cups carrots
250 grams raw sugar or 1.25 heaped cups sugar, 1.25 cups water
½ teaspoon green cardamom powder
10 to 12 saffron strands
Recipe
Rinse the carrots several times and peel them.
Choose tender, juicy carrots, preferably thin ones as they cook faster.
Use a fork to prick holes in the carrots. The deeper the holes, the better they absorb the sugar syrup.
Cut the carrots into thick sticks or batons, about 2.5-3 inches long. Remove any yellowish center if present.
In a medium-sized, thick-bottomed pan or kadai, add the carrots, sugar, and water. Stir to dissolve the sugar.
Place the pan on low to medium-low heat and simmer without covering it. Stir occasionally.
Let the carrots release their juices and cook until nearly tender.
Once the carrots are soft, continue simmering as the syrup thickens and becomes glossy. Stir frequently to prevent burning.
Simmer until the syrup reaches a half-thread consistency (it should break immediately when formed).
For longer storage, cook until the syrup reaches one-thread consistency. Add a few drops of lemon juice to prevent sugar crystals.
Turn off the heat, then stir in ½ teaspoon green cardamom powder and saffron strands (or rose water).
Let the murabba cool to room temperature before transferring to a clean jar.
Store at room temperature in cool regions or refrigerate in warmer climates.
You can enjoy Gajar ka Murabba as a sweet treat or serve it as a flavorful side condiment with your meals.
Carrot Poriyal
This dish is not only nutritious but also complements a sambar-rice combination perfectly.
Ingredients
2 tbsp sesame oil (gingelly oil)
1 tsp mustard seeds
1 tsp urad dal (husked and split black gram)
1 green chili chopped or about ½ teaspoon
8 to 9 curry leaves – whole or chopped
¼ tsp turmeric powder (ground turmeric)
1 pinch asafoetida (hing)
2 cups finely chopped carrots
½ cup water or add as required
⅓ cup grated fresh coconut
salt as required
Recipe
Heat 2 tablespoons of sesame oil in a pan or kadai on low heat.
Add 1 teaspoon mustard seeds and allow them to crackle.
Once the mustard seeds pop, add 1 teaspoon urad dal (husked split black gram).
Fry until the urad dal turns golden, stirring occasionally to avoid burning.
Add chopped green chilies and curry leaves, stir well.
Add finely chopped carrots, along with turmeric powder and asafoetida.
Season with salt to taste and add ½ cup water, then stir.
Cover the pan and simmer on low flame until the carrots are tender, checking every 4-5 minutes. Add more water if necessary.
Once the carrots are cooked, add freshly grated coconut, and cook until the water evaporates.
Stir well, then remove from heat.
Serve hot, garnished with chopped coriander leaves.
Unique and Palatable Carrot Recipe
Carrot Salad with Chickpeas and Lemon
Quick and refreshing, this carrot salad with chickpeas and lemon bursts with vibrant flavors and textures, and can be prepared in just 15 minutes.
Ingredients
2 lemons (juiced)
2 tsp harissa
olive oil
2 x 400g tins chickpeas (drained)
500g carrots (peeled and shredded)
1 bunch spring onions (shredded)
a large bunch flat-leaf parsley (leaves picked)
1 x 200g block feta (crumbled)
Recipe
In a bowl, whisk together lemon juice, harissa, and 4 tbsp olive oil. Combine the chickpeas, carrots, and parsley in another bowl, then pour the dressing over them and toss to coat. Crumble feta on top and serve.
Enjoy this delicious, crunchy carrot salad as a standalone or pair it with rice and sabji.
Carrot Top pesto and Roast Carrots
Transform carrot greens into a fresh, simple pesto and drizzle it over roasted carrots. For an added touch, top with goat cheese to create a delicious and easy vegetarian dish.
Ingredients
3 tbsp extra virgin olive oil (plus a drizzle)
500g small carrots (with tops)
50g brazil nuts or macadamia nuts
20g parmesan
1 small garlic clove (peeled)
½ lemon (juiced)
30g soft rindless goat’s cheese
sea salt flakes to serve
Recipe
Preheat the oven to 220°C (200°C fan/gas 7).
Trim the tops off the carrots and set them aside. Scrub the carrots clean, but don't peel.
Place the carrots in a baking tray, drizzle with 1 tbsp of oil, and season. Toss well to coat.
Roast for 30-35 minutes, until tender and lightly golden when pierced with a knife.
While the carrots roast, wash and dry the carrot tops, removing tough stalks.
Blend the tops with nuts, parmesan, garlic, and a squeeze of lemon juice. Season and blend into a coarse paste.
Add 2 tbsp of oil and blend again to make a thick pesto. Adjust with more lemon juice or water for desired consistency.
Once carrots are roasted, transfer to a serving platter, drizzle with pesto, crumble goat's cheese on top, and finish with a drizzle of olive oil and sea salt flakes.
Carrots are nutrient dense, tasty veggies options to add to your diet! So, don't turn your nose up in contempt when your mother serves carrot dishes!
