Carrot-ene: Here's How You Can Make The Best Use Of Carrots
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Enticed by the abundance of winter carrots? Here's a five-course meal with carrot as the star ingredient.



  • 250 gms carrots (peeled and diced)
  • 1 cup orange juice
  • 1 cup coconut water
  • 4-8 ice cubes
  • 1/2 inch piece of ginger


Blend the ingredients together. Use a fine sieve to strain the juice into a pitcher. Makes 2 glasses.

Souped Up


  • 900 gms carrots, chopped
  • 2 cloves garlic, chopped
  • 1 tsp dried thyme
  • 4 cups vegetable stock
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp cream (optional)
  • 2 tbsp butter
  • 1 large onion chopped


In a pot, cook the onions in butter until they turn transluscent. Add salt.

Add carrots, garlic, dried thyme, and stir. Add the stock, cover the pot, and let it simmer for 15 mins or until carrots are very tender.

Let it cool a little, then blend it into a smooth consistency. Adjust salt and pepper as per taste. Serve hot, with cream.



  • 250 gms carrot, grated
  • 1 medium onion, chopped
  • 1 cup sattu or roasted gram flour
  • 2 tbsp curry powder
  • 1/4 cup chopped coriander leaves
  • 1/4 tsp garam masala powder
  • 1 green chilli, chopped
  • Salt, to taste
  • 1/4 cup water
  • Oil, for frying


Mix sattu, vegetables and spices. Check the seasoning, then add water and mix well once again. Let the mix rest for 10 mins, then shape into small kababs. Pan fry.

Fried With Rice


  • 22 tbsp oil
  • 1 onion diced
  • 2 cups carrot, jilienned
  • 2 garlic cloves, minced
  • 2 tsp Sriracha
  • 4 cups cooked white rice (preferably a day old)
  • 4 eggs, lightly beaten
  • 2 tbsp soy sauce
  • Juice of 1 lime
  • 1/4 cup coriander leaves


In a nonstick pan or wok, heat oil. Add onions, carrots and stir fry over high heat for about 5 mins.  Add garlic and ginger, and stir fry for a minute. Stir the Sriracha then add the rice and cook, stirring constantly, for 3 mins.

Push the fried rice to the side of the pan or wok to create a well.  Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and cook for 1 minute. Remove the pan from the heat. Stir in the soy sauce, lime juice and coriander. 



  • 2 tbsp ghee
  • 550 gm carrots, grated
  • 100 gm milk powder
  • 70 gm sugar
  • 1/2 tsp cardamom powder
  • 20 unsalted pistachios, sliced (or other dry fruits)
  • 1/2 tsp ghee for greasing tray or plate


Melt the ghee in a kadhai or pan, then add the carrots and saute on medium flame until nearly cooked (about 12 mins). Add the milk powder. Mix well and saute for a minute.

Next, add the sugar and cardamom powder. Stir constantly for 7-9 mins more on medium-low flame. The mixture should thicken and reduce. Take it off the flame.

Grease a tray or plate with ghee and pour the carrot mix into it. Spread evenly and then top with pistachio. Once the barfi is cool, cut into bit-sized squares serve.