Carrot milkshake
Ingredients: grated carrots - a cup, condensed milk - one and a half cups, sugar - 2 tbsp, saffron - a pinch.
Recipe: Put the carrots in the mix, add sugar and halve. Then pour in the milk, grind again in a mixer and strain it. Add saffron (if thick, add a little water) and serve. There is no need to add saffron if drinking daily.
Carrot Rice
Ingredients: Powdered Carrots - 2 cups, Basmati Rice - 1 cup, Peel - 1 slice, Cloves - 2, Cardamom - 1, Mint - a handful, Cashews, Almonds - 5 each, Dried Chili - 3, Ghee - 1 tsp, Oil - A teaspoon, coriander - to decorate, salt - to taste.
Recipe: Lightly fry cashews and almonds. Leave a teaspoon of ghee and fry the peel, cloves and cardamom. Finally add the dried chillies and fry. Sprinkle the fried spices in the mix. Add cashews and almonds and take a round. Soak basmati rice in water for ten minutes (do not add too much water). Then pour oil in the cooker, add mint and stir fry, then add soaked rice and lightly fry. Grind the carrots in a mixer and squeeze the juice. Pour this juice over the fried rice (if there is enough water to soak the rice. Squeeze accordingly). Then add salt, stir well and cover the cooker. When a whistle comes, lower it and sprinkle the coriander on top.
Carrot Pickle
Ingredients: Slightly chopped carrots - a cup, dried chillies - 6, dill - a quarter teaspoon, salt - a teaspoon, eggplant - a quarter teaspoon, turmeric - a quarter teaspoon, lemon juice - a teaspoon, mustard - a quarter teaspoon, butter - a. tablespoons.
Recipe: Boil the carrot pieces in half and drain the water. Just fry the dill in a pan without oil and add turmeric powder. Leave the chillies in half a teaspoon of oil and fry. Put the boiled carrot pieces in a bowl and add dill powder, roasted chilli powder, coriander powder, salt and shake well, then add the mustard paste and lemon juice and mix well. This is a delicious pickle to touch the yoghurt!
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