Recipe- 5 Delicious Ways To Add Carrot To Your Child's Diet

Carrots are very beneficial for health. It contains vitamin A, calcium and vitamin K. Along with this, it is very good for the health of the eyes and apart from this, it keeps the sugar level under control. No matter how beneficial carrots are, but children do not like to eat it at all.

Then no matter how much you explain to the children and because of this, today we have brought some very tasty vegetables of carrots for you which are also beneficial for health and your children will definitely like them.

# Carrot soup

Usually people drink carrot soup to keep themselves healthy or to lose weight. It is perfect for an evening snack and this soup is very easy to make. It is perfect for an evening snack and all you need is some butter, onion and carom seeds in a pan to make it. After this add carrots and cook for a few minutes. Now add water, salt and pepper to it and boil for at least 25 minutes. Blend it and your soup is ready.

Ingredients

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
5 cups chopped carrots
2 cups water
4 cups reduced-sodium chicken broth, "no-chicken" broth (see Note) or vegetable broth
½ cup half-and-half (optional)
½ teaspoon salt
Freshly ground pepper to taste

Method

* Heat butter and oil in a Dutch oven over medium heat until the butter melts.

* Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley), cook, stirring, until fragrant, about 10 seconds.

* Stir in carrots. Add water and broth; bring to a lively simmer over high heat.

* Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.

* Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

# Carrot juice

A refreshing drink for the morning, carrot juice is another way you can not only lose weight but also give it to babies. To make this, you have to chop carrots in a blender and add an orange and cucumber to it. Now add some ginger, honey and water to it. Blend it well and just drink it. If you want, you can drink it by adding a little ice to it.

Ingredients

6-8 carrots
3 tablespoon sugar or as required
2 glasses of chilled water
1 tablespoon lemon juice

Method

* Firstly, wash the carrots and peel the carrots with the help of a peeler and chop them into pieces.

* In a blender or a juice extractor, add the chopped carrot slices.

* Add sugar and add chilled water into the blender.

* Blend it into a smooth juice for 2-3 minutes.

* Strain the juice completely by mashing the pulp as much as possible and discard the pulp.

* Pour the juice into the glasses.

* Add lemon drops into it and stir well.

* Serve chilled.

# Carrot Poriyal

Carrot Poriyal is a very easy dish, which is mixed with mild spices and it is very tasty. To make Gajar Poriyal, you have to heat some oil in a pan, then add mustard seeds, grated coconut, curry leaves and finely chopped carrots to it. Now cook it on low flame and let it cool down for some time. After this, add salt to it and cook it well for 10 to 15 minutes and turn off the gas. Now take it out and serve with roti.

Ingredients

1 tablespoon Moong Dal
1 cup finely chopped Carrot
1/2 teaspoon Mustard Seeds
1/2 teaspoon Urad Dal
1 pinch Asafoetida
1 Dry Red Chilli, halved
5-6 Curry Leaves
1 pinch Turmeric Powder
3 tablespoons grated Fresh Coconut
1 Green Chilli, chopped
1/2 teaspoon Cumin Seeds
1 teaspoon Oil or Ghee
Salt to taste

Method

* Soak moong dal in water for 10-minutes. Drain excess water and keep aside.

* Take grated fresh coconut, chopped green chilies, cumin seeds and 1-tablespoon water in a grinder jar and grind until medium coarse paste.

* Heat oil in a kadai over low flame. Add mustard seeds and allow them to sizzle. Add urad dal and sauté until it turns light brown.

* Add asafoetida, dry red chili and curry leaves.

* Add drained moong dal, turmeric powder and finely chopped carrot; stir-fry for 2-3 minutes.

* Add 1/3-cup water and salt to taste.

* Cover it with a lid and cook over low flame until carrot turns soft but not mushy (add few tablespoons more water if required); stir occasionally in between.

* Add ground coconut paste.

* Mix and cook over low flame for a minute. Turn off flame and transfer it to a serving bowl.

# Carrot Paratha

Kids love parathas and carrot paratha is very easy to make and if you want, you can also make it in desi ghee. For this, grate the carrot finely. Now add salt, lemon juice, green chili to it. Now fill it like paratha stuffing and then roast it well in ghee.

Ingredients

For the Stuffing

1 cup Grated Carrot
1 tsp Coriander Powder
½ tsp Cumin Powder
¼ tsp Garam Masala
¼ tsp Carom Seeds / Ajwain
⅛ tsp Turmeric Powder
½ tsp Red Chilli Powder or as needed
1 tbsp Chopped Coriander Leaves
Salt to taste
2 tsp Oil

For the Outer Layer

1 cup Wheat Flour
1 tsp Oil
Salt to taste

Method

* Take the wheat flout, salt and a teaspoon of oil in a mixing bowl and combine well.

* Add water little by little and knead into a soft and pliable dough.

* The dough should not be too tight or too soft.

* Cover the dough and keep it aside till you make the stuffing.

* Heat 2 teaspoons of oil in a pan. Add the carom seeds and fry for a few seconds.

* Add the grated carrot and fry for a couple of minutes or till the raw smell leaves.

* Add the coriander powder, cumin powder, garam masala, turmeric powder, salt and red chilli powder and mix well.

* Sprinkle a very little water and cover it with a lid.

* Let it cook until soft and well cooked.

* Open the lid and saute till it becomes dry.

* Add the coriander leaves and combine.

* Let it cool completely.

* Divide the prepared dough into 5 equal portions and set aside.

* Divide the carrot stuffing into round shaped balls and set aside.

* Roll each dough ball into a thick circle, place the carrot stuffing ball in the center and bring the edges together and seal it.

* Dust some flour on the board and roll it into a thin paratha.

* Heat a pan / tawa. Carefully place the paratha on the pan.

* Drizzle some oil and cook the parathas on both sides until brown spots appear.

* Remove from the pan and keep it in a bowl or roti basket. Keep covered to maintain softness.

* Serve hot with plain curd / raita and pickle.

# Carrot cake

Another way to feed everyone carrots is with carrot cake. For this, mix flour, baking powder, baking soda, cinnamon powder, walnuts, eggs and honey in a bowl. Now add carrot puree to it and fold the batter. Bake it in a pre-heated hour at 180 degrees for at least 25 minutes and your cake is ready.

Ingredients

2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins

For Creamy Frosting

8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Method

* Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

* In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

* In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

* Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

* Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

* Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

* In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

* Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

* When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.