During a season of a fresh vegetables it is so pleasant to indulge himself and close with a light and tasty dish – the glazed carrots in Indian! It can be given and as a garnish to meat or fish culinary products and as quite independent dish for a summer dinner. The Indian color of the glazed carrots will be given by spices – cardamom, a turmeric, a coriander.
It is required to you
- - 500 grams of carrots;
- - 3 tablespoons of a desi;
- - 2 tablespoons of honey or refiner cane sugar;
- - 2 tablespoons of orange juice;
- - 150 ml of carbonated mineral water;
- - on 1/2 teaspoons of ground spices – a coriander, cardamom, a turmeric, a black pepper;
- - salt to taste;
- - greens of parsley and cilantro.
Instruction
1. Preparation морковиДля this dish will be ideal young small carrot – rather well to wash out it (it is even possible not to clean!) and to leave at the basis it is a little branches of a green tops of vegetable. If carrots large, then it it is necessary to clean and cut with small oblong bars.
2. Preparation to glazurirastopit a half of a desi in a big frying pan, to pour all spices and, stirring slowly, to warm up. Add honey or sugar, salt, orange juice, mineral water. Bring mix to the boil.
3. In a frying pan with the boiling sauce to lay out carrots and to extinguish after boiling on slow fire, having covered, 15-25 minutes – time of suppression depend on carrots type: young will prepare earlier. Then it is necessary to uncover, include heating on a maximum and at strong boiling to evaporate residues of liquid, periodically stirring up a frying pan. Carrots have to become covered by a layer of sticky brilliant glaze – at this moment it is necessary to switch off a plate, to add the second half of oil, melkonarezanny greens of parsley and cilantro to a frying pan and once again to stir up a frying pan that its contents mixed up. It is necessary to serve the glazed carrots at once while it didn't cool down.