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Carrot

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Carrot is an ingredient used in Indian cooking Also known as:
Gajjar

Description:
Carrots are biennial plants. They originated from Afghanisthan and Iran. Earlier they were grown for their aromatic leaves. Carrot contains more of fibre and no starch. Carrots can easily be added to soups, stews, or roasted in a pan with your favorite meats, to add healthy vitamins, minerals, and carotenoids to make any meal healthier.

Commonly used in:
Used in salads and is a nutritious vegetable. Used to enhance skin complexion vision etc. They are used mainly in salads and they are mostly eaten raw. In soups and other dishes they are boiled, steamed or roasted.

Health Benefits:
Carrots are notably rich in anti-oxidants, vitamins and dietary fiber and no starch. They are exceptionally rich source of carotene and vitamin A. They are also rich in minerals like copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.

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A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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