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Ingredients:
5-6 (about 1 pound.) medium/large carrots, trimmed, peeled, and grated
¾ cup of half-and-half
½ teaspoon ground cardamom
½ cup finely chopped golden raisins
½ cup ground, whole almonds
¼ cup white sugar
½ cup crumbled jaggery (unrefined sugar) or dark brown sugar
3 tablespoons ghee or melted butter
1 cup whole-milk powder (mava)*
Garnish: a slivered or sliced almond (more…)
For those of you who don’t go for the pork in your bean recipes, here is a lovely salad recipe from The Splendid Table.
Chimichurri is an Argentinian sauce simi- lar to pesto. It is usually used as a mari- nade for grilled steak, but can also be used just as a spread over some crusty bread.The variations are endless with this recipe. (more…)
This is a relatively simple recipe with very pretty colorful results when using multi-colored carrots. The original is from a Gourmet Magazine cookbook. (more…)
Original adapted from Uncommon Fruits and Vegetables by E. Schneider. (more…)
