Carrot recipes to celebrate International Carrot Day
April 4 is regarded as International Carrot Day! It is the day when this root vegetable is celebrated through carrot parties and other related festivities. Carrots are good for the skin and are known to protect your teeth besides boosting your immunity. Here are five simple and very carroty recipes that will simply make your day and end it on a sweet note.
Carrot patties
In a mixing bowl, combine grated carrots, one clove of minced garlic, four eggs, ¼ cup flour, ¼ cup bread crumbs, salt and black pepper to taste, and mix everything well. Heat cooking oil in a frying pan over medium-high heat. Divide the mixture into equal portions and form the shape of patties. Stir fry until golden brown on both sides.
Carrot salad
Chop one large apple into small pieces. Peel and grate about five medium carrots. In a large bowl, add the grated carrots, the apple pieces, ½ cup raisins, and 1/3 cup mayonnaise in a bowl. Combine everything with salad spoons. Chill the salad before serving. The crunchy carrots add texture to any dish. Serve it for any meal and add color to the table.
Carrot parantha
Peel and grate two medium-sized carrots. Thinly chop one onion, green chili, coriander leaves, and curry leaves, and grate the ginger. Mix atta with the above ingredients. Since carrots have water in them you will need to add very little water to make the dough. Drizzle oil or ghee all over the dough and let it rest. Roll out the paranthas and fry.
Carrot murabba
Cut carrots into one-inch-long pieces and remove the white core. Cook them in a deep pan, with enough water. In another pan make the syrup with sugar and water. The syrup should have one-thread consistency. Strain the carrots when half cooked and add them to the syrup. Add a pinch of saffron, cardamom powder and cook till carrots are soft.
Carrot and walnut cake
In a large bowl, mix sugar, oil, eggs, vanilla, and buttermilk. Stir in grated carrots, coconut, and vanilla essence. In another bowl, combine flour, baking soda, cinnamon, and salt and gently fold it into carrot mixture. Add chopped walnuts. Spread the batter into a greased pan; bake until a toothpick inserted comes out clean. Remove from oven, and cool. Frost the cake with buttercream.
