Buttered Carrot Fingers Recipe (Finger Food For Babies Over 9 Months)
A vegetarian Indian recipe with carrot (gajjar) - washed and peeled, butter (unsalted), cumin powder (jeera) - a pinch. Ready in 15 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making Buttered Carrot Fingers, dice the washed and peeled carrots into an inch wide and 4 inch long sticks
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon) - 2
Add these diced carrots to a pressure cooker along with a pinch of salt and with 2 tablespoons water
carrot (gajjar) - washed and peeled(1)cumin powder (jeera) - a pinchblack pepper powder - a pinchsalt - optionally a pinch - 3
Cover the pressure cooker and cook for one whistle
- 4
After the first whistle, turn off the heat and remove the pressure immediately by running the pressure cooker under cold water
- 5
This will prevent the carrots from getting overcooked
carrot (gajjar) - washed and peeled(1) - 6
Place a pan on low-medium flame, and add one teaspoon of unsalted butter
butter (unsalted)(1 teaspoon)salt - optionally a pinch - 7
Once the butter has melted, add the steamed carrots to the pan
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon) - 8
Saute for a couple of minutes until the butter has coated to the carrots
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon) - 9
Turn off the flame
- 10
Sprinkle a small pinch of cumin powder or pepper powder on top of the carrots and optionally pinch of salt
carrot (gajjar) - washed and peeled(1)cumin powder (jeera) - a pinchblack pepper powder - a pinchsalt - optionally a pinch - 11
Serve these Buttered Carrot Fingers to your toddlers from 10 months onwards as finger foods/snack or even when travelling as they make for a perfect snack
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Buttered Carrot Fingers Recipe (Finger Food For Babies Over 9 Months)
A vegetarian Indian recipe with carrot (gajjar) - washed and peeled, butter (unsalted), cumin powder (jeera) - a pinch. Ready in 15 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
11 steps- 1
To begin making Buttered Carrot Fingers, dice the washed and peeled carrots into an inch wide and 4 inch long sticks
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon) - 2
Add these diced carrots to a pressure cooker along with a pinch of salt and with 2 tablespoons water
carrot (gajjar) - washed and peeled(1)cumin powder (jeera) - a pinchblack pepper powder - a pinchsalt - optionally a pinch - 3
Cover the pressure cooker and cook for one whistle
- 4
After the first whistle, turn off the heat and remove the pressure immediately by running the pressure cooker under cold water
- 5
This will prevent the carrots from getting overcooked
carrot (gajjar) - washed and peeled(1) - 6
Place a pan on low-medium flame, and add one teaspoon of unsalted butter
butter (unsalted)(1 teaspoon)salt - optionally a pinch - 7
Once the butter has melted, add the steamed carrots to the pan
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon) - 8
Saute for a couple of minutes until the butter has coated to the carrots
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon) - 9
Turn off the flame
- 10
Sprinkle a small pinch of cumin powder or pepper powder on top of the carrots and optionally pinch of salt
carrot (gajjar) - washed and peeled(1)cumin powder (jeera) - a pinchblack pepper powder - a pinchsalt - optionally a pinch - 11
Serve these Buttered Carrot Fingers to your toddlers from 10 months onwards as finger foods/snack or even when travelling as they make for a perfect snack
carrot (gajjar) - washed and peeled(1)butter (unsalted)(1 teaspoon)
About this recipe
A vegetarian Indian recipe with carrot (gajjar) - washed and peeled, butter (unsalted), cumin powder (jeera) - a pinch. Ready in 15 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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