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Ingredients:
(Serves : 4)
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400 gms. carrots (gajar)
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1 onion (finely chopped)
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1litre water
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2 bay leaves (tejpatta)
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2 tsp. fennel seeds
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Salt & black pepper to taste
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2tbsp. oil
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2tbsp. Fresh cream (malai)
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Coriander Leaves (finely chopped)
Preperation :
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Wash & grate the carrots.
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Heat the oil and add bay leaves & fennel seeds, fry
for a minute.
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Add onions and fry till brown.
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Add the grated carrots and stir for few minutes, then
add water & cook until done.
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Allow the cooked carrots to cool to room temperature.
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Blend the mixture in a blender into a fine puree.
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Take out the bay leaves before blending.
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Beat the cream and mix it to the puree, also add the
salt & pepper powder and cook for 2-3 minutes.
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Serve hot garnished with chopped coriander leaves.
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Jack Lenox
Kevin Koehler
Ben Lowery
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