Comments on: Maroon Carrots

by: 1937w

Sun, 11 May 2008 00:28:29 +0000

Re: first choice. For those of us reducing sodium intake in our diets, soup is usually not the most healthy. A large portion of soup can contain as much as 1.5 grams of sodium, although most are more likely to be .5 to 1 gram per portion (that’s still a lot). The problem is compounded in vegetarian cuisine where the considerable extra body provided by meat juices is absent. Yes, one can make up for the lack of sodium by adding seasonings and spices, and with the judicious use of the immersion blender, but alas, this goes off topic. At any rate, thanks for your efforts.

by: Prachee

Fri, 09 May 2008 17:42:34 +0000

Hi Indira,

Been reading your blog and trying out some recipes for about a year now, maybe more. Never posted a comment here though. About the carrots, I remember these for being available in the winter in India. They would be more expensive than the regular variety and some shopkeepers would stain normal carrots maroon and try to sell them for more. They make awesome gajar halwa I agree.

About your question…well your answers are all partly right. None of them would make an ideal answer however. The reason you choose a recipe or an ingredient to put on the blog is simply the fact that it stirs some emotion in you eg nostalgia, indulgence etc or just appeals to one of your senses so much. At least that’s why I read your blog…

by: PS

Thu, 08 May 2008 20:12:11 +0000

I come to Mahanandi for the traditional roots all your recipes have. The name is definitely important, and I would like its authentic Telugu name whenever possible. My $0.02!

by: sruti

Thu, 08 May 2008 05:37:30 +0000

:) i’d make it cause it looks yummy

by: Kay

Thu, 08 May 2008 01:48:10 +0000

If it has a traditional name, I’ll definitely read the recipe.

I try out a recipe if it has a good NP.

What a beautiful picture. Maroon carrots - where can I find you in TO?

by: Shobana

Thu, 08 May 2008 01:01:53 +0000

#3 is what I would go by. And this is the first time, I have heard of maroon carrots…I think a trip to Pike place market is soon in order.

by: Indira

Thu, 08 May 2008 00:51:46 +0000

Thanks friends for responding to the question. For some recipes, the title comes easily but for some, it’s a struggle. To go with Telugu name, which is my mother tongue, or Hindi (popular language in India) or English. And to title with the names I know like chaaru/rasam or in English terms like soup. Which way to go and how important it is to pick a right title, I often think about this aspect of recipe writing. Your responses helped me a lot. Thank you.

I am familiar with gajar halwa prepared with maroon/red carrots. But this kanji recipe, that’s a new one, and sounds good. Hope to find the recipe on Web search.

by: suma

Thu, 08 May 2008 00:17:06 +0000

Hi Indira,
This is my first comment on mahanandi, even though I go visit your site regularly. I am more likely to make a recipe with an ingredient that I am searching for (#3 again). I am always on the look out for gfcf and nutritious food recipes for my kids (which I am always able to find on your blog). I’ve tried your raagi dosa and almond milk recipes, although I haven’t been successful in making my son eat/drink them

by: Suganya

Wed, 07 May 2008 21:55:12 +0000

#3, of course . I wish the carrots stay maroon even after peeled. So I don’t bother spoiling their natural beauty.

by: Mona

Wed, 07 May 2008 19:33:02 +0000

Hello Indira! I agree with Uma, I would look for the title, nutritional profile and also the age old wisdom.
I never saw these Maroon Carrots in Toronto anytime as yet, we used to prepare Gajar Ka Halwa out of them.
The dish looks delicious! Will give it a try sometime, thnx for sharing.