Rasaswad

 Here's a recipe for working with really nice farm fresh baby carrots. Wash them thoroughly well (do not peel). Remove most of the tops. If the carrot is slightly thick, cut it vertically into two. In a shallow pan, heat some olive oil, add a little bit of butter, minced ginger, and some chilli flakes. Add the carrots and saute till the ginger is golden brown. Add coarsely crushed roasted cumin, salt, black pepper. Sprinkle a bit of water. Once the carrots start to cook slightly, add lime or lemon juice, a little bit of honey and continue to saute till the carrots get a nice glaze. In the end, the carrots should be tender but firm. 

 Gujarati food is known for its balance of sweet and savory flavors, focus on vegetarianism, and its iconic "thali", or platter, which consists of carefully chosen components that constitute a balanced meal. A lot of thought goes into picking each component. Typically, a thali might consist of : - A dry vegetable dish, e.g., stuffed okra, bitter gourd, etc.  - A vegetable dish with sauce, e.g. potatoes cooked in a tomato sauce, or eggplants with potatoes, etc.  - A sprouted bean dish, e.g. mung beans, or flat beans - A lentil dish  - One or two salads - One or two fresh breads - One or two "farsaan" or appetizer type dishes, which are served along with the meal. If two farsaans are served, then one is steamed and the other one is fried. This is often the highlight of the meal, along with the sweets.  - One or two "mishtaans", or sweets, which are also served along with the meal. Again, they are selected to balance different styles.  - One rice dish, which