International Carrot Day is celebrated on April 4th! It's the day that this root vegetable is celebrated with carrot parties and other events. Carrots are recognized to be healthy for your skin and teeth, as well as increasing your immunity. Here are five simple carrot-based recipes to brighten your day and end it on a sweet note.
Carrot Parantha
2 medium carrots, peeled and grated
Grate the ginger and thinly cut one onion, green chili, coriander leaves, and curry leaves.
Combine the atta and the other ingredients in a mixing bowl. Because carrots contain water, you will only need a small amount of water to make the dough.
Allow the dough to rest after drizzling it with oil or ghee. Prepare the paranthas by rolling them out and stir-frying them.
Carrot Salad
1 large apple, chopped into small bits 5 medium carrots, peeled and grated
Combine the grated carrots, apple pieces, 12 cup raisins, and 1/3 cup mayonnaise in a large mixing basin.
Toss everything together with salad spoons. Before serving, chill the salad.
Carrots are crisp and provide texture to any recipe. It can be served with any meal and will brighten up the table.
Cake with Carrots and Walnuts
Combine the sugar, oil, eggs, vanilla, and buttermilk in a large mixing basin.
Combine grated carrots, coconut, and vanilla extract in a mixing bowl.
Combine flour, baking soda, cinnamon, and salt in a separate dish and gently stir it into the carrot mixture. Then toss in the chopped walnuts.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Remove from the oven and set aside to cool. Buttercream can be used to frost the cake.
Carrot Patties
Combine grated carrots, one garlic clove, four eggs, 14 cups flour, 14 cups bread crumbs, salt, and black pepper to taste in a mixing bowl and mix thoroughly.
In a frying pan, heat the cooking oil over medium-high heat.
Form patties out of the mixture by dividing them into equal pieces.
Stir cook until both sides are golden brown.
Carrot Murabba
Remove the white core from the carrots and cut them into one-inch pieces.
Cook them in a large pot with plenty of water.
In a separate pan, combine the sugar and water to produce the syrup. The syrup should have the consistency of a single thread.
When the carrots are half-cooked, strain them and add them to the syrup.
Cook until the carrots are tender, adding a pinch of saffron and cardamom powder as needed.
