I got this idea of glazed carrots in one of food
groups in facebook. It was when I placed a question about carrot recipes during
initial days of lock down as I received lot of carrots from nearby farm. It is
so easy to make, yet unique & tasty. It is absolutely a guilt free treat
and it is our new favorite (except my son!) on the go snacking option this
lock down time.
Generally people make honey glazed carrots, whereas
I chose jaggery as I avoid heating up honey. According to Ayurveda, honey
should not be used on anything which is warmer than room temperature.
Preparation
time: 15 minutes
Cooking
time: 20 minutes
Serves:
3-4
Ingredients:
Baby
carrots (preferred) – 20, you can use about 6-8 large ones instead
Oil/
butter/ ghee – 2 tsp, I prefer butter or ghee
Salt
– to taste
Jaggery
powder – 2 tsp
Lemon
juice – 1-2 tsp
Pepper
powder – 1 generous pinch, to taste
Fresh
coriander leaves – for garnishing
Method:
- Wash carrots well, peel if you wish to. Cut and remove two ends. You need not cut the carrots if you use baby carrots. Otherwise cut them into large pieces as you like; that is 1-2 inch long sticks or circles.
- Now add little water and cook using a pressure cooker (1 whistle) or you can boil. Care to be taken not to overcook the carrots, they should be slightly tender yet remain firm.
- Once pressure releases, take cooked carrots in a wok/ pan with butter/ ghee or oil. Add lemon juice, jaggery, pepper powder. Heat them all together. Saute them carefully so that everything combines well. It will take 3- 4 minutes to form that glaze (shiny skin) on top of carrots. Be careful, not to burn it. Switch off the stove.
- Garnish with finely chopped coriander leaves and serve hot. It makes a perfect evening snack for kids or you can add it to any party menu as appetizer.
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