Hello There. I know its been a while since I posted something. But to speak frankly I am super busy these days. There are increased number of professional and personal commitments. But I am not complaining. I love being busy. I love not having idle time. Only thing that I hate is missing out on mother-son time. But nevertheless I catch up on it.

To write today’s content I was wondering how many carrot dishes I have in my blog. And I was surprised since there are many. There is a cake, chutney, sabji,  halwa, idli. In all of these carrot if the hero.

1Well this is also carrot dish. More like a snack. When I am at home I make an attempt to make fresh, hot and healthy dishes. Most of the time having healthy food from office is next to impossible. Or else you need to pack it and eat it cold. So I focus to eat healthy food whenever at home.

Like many kids (and me ) my son is also fussy about carrots. If it is there in a spoon of pulav he will remove that carrot and eat only the rice. Now I am an ardent fan of MasterChef. In MasterChef Australia almost all the seasons contestants bring up dishes that has honey roasted baby carrots or beets.  I thought well, so what if we don’t get baby carrots. We get carrots right. So I prepped up the carrot sticks and made this yummy snack.

I bet your kids will love it too. It has soft interior and crispy skin.


Thin Carrot Sticks – 1 cup

Honey – 2 tblspn

Butter – 2 tblspn (If it is for you and you are health conscious then replace butter with olive oil)

Pepper Powder – a pinch

Dried Mixed herbs – a pinch (Optional)

Salt to taste


  1. Drop carrot sticks in salted boiling water and cook till tender. Drain and keep aside.
  2. In a non-stick pan add butter and honey and mix well.
  3. Add the carrot sticks and mix well till the honey butter is coated well on carrots.
  4. Roast it on low flame and occasional stirring till a nice glaze is visible on carrot sticks.The liquid sauce will be gone as the sauce will stick to the carrots.
  5. Adjust salt and add pepper powder.
  6. Add mixed herbs and mix well.


I am sure this will be a hit with your kids too. Do let me know how it turned out for you.3



I try to include all types of vegetables for my son. Growing up I never heard of broccoli or zucchini. Also, these were exotic vegetables rarely available where I grew up. Nowadays we get everything at the click of a mouse. So I try to include variety in my son’s diet.

Let me just give a quick health benefits of broccoli and zucchini.

Broccoli – It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium, and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin, and selenium.

Zucchini –  Maintains Optimal Health: As an outstanding source of manganese and vitamin C, zucchini is the best source of dietary fiber that will keep your body in the best shape for the long run. It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus .

This is a quick pulav including lots of vegetables. It can be quickly made in a cooker and packed in tiffin.



Ghee – 1 tblspn

Bay Leaf – a small piece

Star anise – ½ piece

Cinnamon – 1 inch

Cloves- 2 pieces

Black pepper kernels – 3-4 pieces

Green cardamom – 2 pieces

Fennel seeds – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Chilli Powder – ½ tsp

Carrot- 1 small

Cauliflower – 3-4 florets

Broccoli – 3-4 florets

Zucchini – Half a piece

Baby corn – 1

Basmati Rice – 1/3 cup (I used normal rice)

Salt – as per taste


  1. Heat ghee in cooker.
  2. Once hot add bay leaf, star anise, cinnamon, cloves, pepper, cardamom, fennel and roast on slow flame.
  3. When it becomes fragrant add all the veggies and toss.
  4. Once the veggies are nicely roasted, add the coriander and chilli powder and roast for 30 seconds.
  5. Add washed rice, salt and turmeric.
  6. Add water to cooker as per the packet instructions of your basmati rice.
  7. Cook for 1-2 whistles. (if you have water remaining then without lid continue cooking so the water evaporates. )

Vegetable pulav is ready. Serve it with raita of roasted cumin and curd. Or a vegetable/ chicken stew also goes well with it.