Carrots are often avoided because of their sweet taste. They are restricted to salads, cakes or ice cream. Today’s recipe is all about adding some tang to the crunchy carrots. The recipe is as follows:
Ingredients
Diced Carrots
Lemon Juice
Jalapeno Peppers
Crushed Ginger
Sliced Onions
Black Pepper Powder
Bay Leaves
Yogurt
Chopped Cilantro
Chicken Stock
Salt
Olive Oil
Method
1. Puree together yogurt and cilantro leaves.
2. In a wok heat oil and add bay leaves, crushed jalapeno peppers, sliced onions and ginger. Fry until onions are transluscent.
3. To this add carrots, chicken stock, salt and pepper.
4. Pressure cook until carrots are tender.
5. Finally add yogurt and cilantro puree. Stir and simmer for 3 minutes.
6. Serve with pasta.
