WHY STOCK UP ON CARROTS
TOMORROW
Carrot sticks, carrot
snacks and carrot cake -indulge in all things carrot-y on April 4 as it is
being celebrated as International Carrot Day. Celebrated in countries like
France, Sweden, Italy, Japan and Russia since 2003, the day is dedicated to
spread an awareness on the goodness of the vegetable. A root vegetable, carrot
belongs to the family of parsley, fennel and dill. Carrots, originally purple
in colour, have almost 100 varieties-big and small.Orange coloured carrots
appeared in the 17th century, while purple carrots with orange insides, were
sold in British stores in 2002. Since the late `80s, baby carrots became a
popular readyto-eat snack option available in major supermarkets.
PUT CARROTS TO GOOD USE
The nutrition in carrots is
tightly enclosed in protein sacs that have to be broken by heat so cooking,
grinding or juicing increases the availability of carotenoids by 600 percent.
Thus carrots when cooked release more nutrition instead of when eaten raw.
Almost 39% of improvement can happen when carrots are pulped and cooked in oil.
Other ways of eating them is by steaming or boiling them. Mashed and puréed
carrots are given to babies who like it for its sweet flavour. The tiny tots
also like to nibble on carrots when they have teeth erupting. The taste stays
with them when you make carrot soup which they take a liking to immediately.
Cut into juliennes, carrots make a simple pulao or vegetarian noodles look all
colourful while also adding to the taste.
Easily the most colourful
vegetable on the salad plate, carrots can also be grated and given a tempering
of mustard seeds,green chillies and spices. Add some curds for a tangy
flavour.Another way to cook them is to just pressure cook, mash them and mix in
fresh onions and spices. With a tempering of curry leaves and mustard seeds,
this is more like a carrot bharta. The sweetness of carrots allows the
vegetable to be used to make carrot cakes and carrot puddings which has its
origins as an English dish from the early 19th century.
Gajar kanji made from the
deep red carrots is considered to be a health drink. Carrots used to make mixed
vegetables or in soups, juice, jams and preserves make for some other popular
dishes. If you have pets, remember rabbits and horses love carrots.
GAJAR KA HALWA -BOLLYWOOD'S MUST-HAVE
Originally from North
India, gajar ka halwa has become popular all over India due to the importance
given to it by Hindi films. Many a mother in these films make gajar ka halwa to
celebrate happy occasions or just to satisfy the cravings of their onscreen
children.
The simplicity of gajar ka
halwa is its main attraction. A totally uncomplicated preparation, the
traditional method uses grated carrots cooked over slow fire, along with milk
with sugar and dry fruits. An easier and quicker method is if sweetened
condensed milk is used instead of the regular milk. And if you are calorie
conscious, it is easy to make it with almost no additional ghee or mawa, but
just the milk which will give almost the same consistency.
For those who are lactose
intolerant or have gone vegan, it is easy to make gajar ka halwa using almond,
soy or coconut milk. Those in a hurry can make it in a jiffy by using the
microwave. Just add all the ingredients as per measurements in a deep microwave
safe glass bowl and set it to cook.
ALL ABOUT THE CARROT CAKE
Carrot cake has been made
since the Middle Ages, when sugar and other sweeteners were rarely available.
People used sweet vegetables such as carrots to flavour their cakes. In fact,
carrot cakes are so popular that they have a day marked for themselves. On Feb
3, International Carrot Day is marked with an carrot cake. With its soft, dense
texture, carrot cake resembles a soft bread in a consistency. It can be eaten
plain or topped with icing and chopped dry fruits. These days carrot cupcakes
are common too. It is a good option for diabetics and a wheat-free carrot cake
can be the best bet for those who avoid gluten.
Seema Mattoo
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BT3APR16
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