Gujerati carrot salad
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Gujerati carrot salad
  Salad    Indian    Vegan    Vegetarian    Carrots  
Last updated 6/12/2012 1:02:21 AM. Recipe ID 25892. Report a problem with this recipe.
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      Title: Gujerati carrot salad
 Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
      Yield: 4 servings
 
      5    Carrots;medium
    1/4 ts -Salt
      2 tb Vegetable oil
      1 tb Whole black Mustard seeds
      2 ts Lemon juice
 
  This is a Madhur Jeffrey recipe, published in the Toronto Sun.
  "Jaffray was in town last week teaching at the Bonnie Stern School of
  Cooking. Using ingredients available locally, primarily in the shops
  along Gerrard just west of Coxwell, she wowed the classes with her
  masterful teaching, attention to detail and wonderful aromatic
  dishes. She also proved how good and easy Indian cooking can be. ...
   Jaffray taught us how roasting, crushing and grinding bring out
  different qualities in a spice. Crushing mustard seeds, for example,
  brings out their heat but tossing them 'til they pop in hot oil calms
  the heat and brings out a sweet nuttiness. Black mustard seeds, the
  finest mustard seeds are essential and inexpensive ingredient, found
  in Indian groceries."
  
  Trim and peel and grate carrots. In a bowl, toss with salt and set
  aside. In a small heavy pan over medium heat, heat oil. When very
  hot, add mustard seeds. As soon as the seeds begin to pop, in a few
  seconds, pour oil and seeds over carrots. Add lemon juice and toss.
  SERVES:4 Serve at room temperature or cold.
  




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Recipe ID 25892 (Apr 03, 2005)

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