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Carrot
Salad
5
carrots peeled and grated coarsely
1/4 tsp salt
2 tsp lemon juice
1 tsp whole mustard seeds
3 tbsps hot sesame oil (or substitute
with vegetable oil)
100 gms chick-peas
1 red pepper, cut into small squares
1 green pepper, cut into small squares
pepper(powdered)
Put
the carrots with the salt. Heat the oil in a small shallow pan over
medium heat. When the oil is hot, add the mustardseeds. As soon
as the seeds begin to pop (within a few seconds), pour the contents
of the pan over the carrots.
Drain
the chick-peas of their liquid and rinse under the tap quickly.
Add the chopped pepper, chick-peas & lemon juice to the carrots.
Sprinkle pepper and the salad is ready to eat.
Traditional
Salads - Indian Salads &
Raithas
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