Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable that has been found to have cholesterol-lowering properties.
Carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamins C & B6, copper, folic acid,and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour.Carrots have Beta-carotene, which the body converts into vitamin A, is especially important for eye health. It’s also of great benefit to the skin, and the immune and digestive systems. Carrots are also loaded with fibre and water, which cleanse the liver, boosted oxification and plump out skin to stave off wrinkles.
Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, , healing, remineralizing and sedative properties.
Also most of the goodness is actually in, or just below the skin. Carrots are one of the best sources of carotene which is a strong antioxidant, but carrots also contain other phenolic compounds that are antioxidants. Many people do not realize that numerous phenolic compounds are located in the skin of fruit and vegetables, many of which are removed by peeling prior to processing.Carrot greens can be eaten and are high in vitamin K, which is lacking in the carrot itself.
Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
Delicious parathas with the goodness of carrot .Delicately seasoned with ajwain and a hint of spice with chillies these parathas are delicious accompaniment to any curry.
Ingredients -
4 carrots grated
2 green chillies
1/2 inch ginger
1 tbsp coriander leaves
2 tbsp oil
Salt to taste
1tsp Ajwain
For Paratha:
2 Cups wheat flour
Salt to taste
1 cup of water
1/2 cup wheat flour for dusting.
Method - .
1.Mix the wheat flour with salt, water and make a smooth paratha dough out of it.Make it in to 6 equal portions.
2.For the stuffing of the paratha mix the grated carrots, coriander leaves, green chillies, ginger, salt and ajwain .
3 Roll out each portion of the dough in to small roti. Place the carrot filling in the center of the dough, seal it and roll into a ball. Roll gently to make a round paratha.
4.Place the paratha on the hot tawa/griddle and roast it with a little bit of oil on either sides.
5.Serve hot with a generous portion of butter and curds.
Carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamins C & B6, copper, folic acid,and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour.Carrots have Beta-carotene, which the body converts into vitamin A, is especially important for eye health. It’s also of great benefit to the skin, and the immune and digestive systems. Carrots are also loaded with fibre and water, which cleanse the liver, boosted oxification and plump out skin to stave off wrinkles.
Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, , healing, remineralizing and sedative properties.
Carrot Paratha
Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
Delicious parathas with the goodness of carrot .Delicately seasoned with ajwain and a hint of spice with chillies these parathas are delicious accompaniment to any curry.
Carrots
Ingredients -
4 carrots grated
2 green chillies
1/2 inch ginger
1 tbsp coriander leaves
2 tbsp oil
Salt to taste
1tsp Ajwain
For Paratha:
2 Cups wheat flour
Salt to taste
1 cup of water
1/2 cup wheat flour for dusting.
Method - .
1.Mix the wheat flour with salt, water and make a smooth paratha dough out of it.Make it in to 6 equal portions.
2.For the stuffing of the paratha mix the grated carrots, coriander leaves, green chillies, ginger, salt and ajwain .
3 Roll out each portion of the dough in to small roti. Place the carrot filling in the center of the dough, seal it and roll into a ball. Roll gently to make a round paratha.
4.Place the paratha on the hot tawa/griddle and roast it with a little bit of oil on either sides.
5.Serve hot with a generous portion of butter and curds.
No comments:
Post a Comment