Carrot and Apricot Tagine

About Carrot and Apricot Tagine

Ingredients

• Medium carrots, peeled and cut lengthways into thick pieces 4
• Dried apricots, seeded 1 cup
• Oil 1 tsp
• Garlic cloves, finely chopped 4
• Ginger, finely chopped 1 tbsp
• Medium onion, finely chopped 1
• Ras el hanout (African garam masala) 1 tsp
• Cinnamon (dalchini) powder 1 tsp
• Red chilli powder ½ tsp
• Turmeric powder ¼ tsp
• Honey 2 tbsps
• Salt to taste
• Vegetable stock 1 cup
• Raisins (kishmish), soaked in water ½ cup
• Fresh parsley or fresh coriander leaves, finely chopped 2 tbsps
• Ras El Hanout
• Cumin powder 1 tsp
• Dried ginger powder 1 tsp
• Turmeric powder 1 tsp
• Salt 1 tsp
• Cinnamon (dalchini) powder ¾ tsp
• Black pepper powder ¾ tsp
• White pepper powder ½ tsp
• Coriander powde ½ tsp
• Nutmeg (jaiphal) powder ½ tsp
• Green cardamom powder ½ tsp

How to Make Carrot and Apricot Tagine (Stepwise Photos)

Method

1. Heat 1 tsp oil in a non-stick pan, add garlic, ginger and onion and saute on medium heat till soft.
2. Add carrot, ras el hanout, cinnamon powder, red chilli powder, turmeric powder, honey, salt and mix well.
3. Add vegetable stock, apricots and raisins and mix well. Cover and cook for 10 minutes on low heat.
4. Add 1 cup water and parsley, mix, cover and cook on low heat for 5 minutes more.
5. Transfer into a tangine and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps