Winter Carrot Jam

It’s the season for juicy crimson carrots, and the mandatory preparations of what I’ve grown up on, carrot Halwa, carrot Mithai and all other yummies that the season calls for.

Though these were preparations that my gorgeous mum cooked up for me, I’ve decided to start my own little tradition of using this beautiful veggie for a jam. A lovely, lightly spiced jam that goes well with breads, crackers, pancakes, chapattis or even as a dip with bread sticks. I prepared this in Chennai, and Trilok lapped it up with his Pati’s (grandma) dosai. It was just the perfect evening snack.

The Jam stores well in the fridge for a couple of weeks. I have to admit, though it takes a while to prepare, it’s well worth the effort.

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Ingredients:

  • 2 cups of carrots, coarsely shredded
  • 1/4 cup fine sugar
  • Juice of half a lime
  • 2 pods of cloves
  • A pinch of nutmeg powder
  • 2 cups of water

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Method:

  • In a bowl combine the shredded carrots, sugar, lime, cloves and nutmeg and steep in water. Cover and refrigerate overnight
  • Transfer the mix to a pan and on a low flame bring to a boil until carrots are well cooked and the is liquid syrupy. This takes about 45 mins to an hour. Add water if necessary
  • Pull out the cloves and discard
  • Take a table spoon of the carrots and keep aside
  • The rest once cooked and cooled, grind to a pulp in a blender
  • Transfer it back to the pan and combine the shredded carrots to the puree and bring to a quick sizzle on medium
  • Pull it off the flame, cool and store in a glass mason jar
  • Use as per requirement

jom

Stove Top Baby Bake

Last night I made a veggie bake for dinner. I thought, why should only we have all the fun? Let T enjoy it too. Only one problem, he still has NO teeth! So, I made a stove top bake for him with shredded veggies.

The whole dish is very easy to make. It’s cooked on the stove top and finished off in the oven, to add the ‘drama’ of course! After all, it is a bake dish. ;)

Ingredients:

  • 1 cup shredded Carrots
  • 1 cup shredded Pumpkin
  • 1/2 cup chopped Spinach
  • 1/2 cup finely diced onions
  • 1 medium size potato finely chopped

One can use any number or combinations of veggies. Broccoli, peppers, zucchini the list is endless.

  • A knob of butter (can use plain or slated)
  • 1/2 cup of fresh cream
  • 1 cup of milk
  • Grated cheddar cheese
  • Water to cook the veg in
  • Salt and pepper to taste

Method:

  • In a pan sauté all the veggies in butter
  • Add a cup of water to steam and soften the veggies
  • Once cooked real well, add in the milk, cheese and fresh cream
  • Add salt and pepper to taste
  • Keep it on the stove for a few mins and then take it off
  • Transfer it to an oven friendly ware and garnish with more cheddar cheese
  • Bake for 5 mins
  • Serve it once it cools

Happy to say T loved his dinner and needless to say its perfect for babies with no teeth!

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