Subject: Gujarati Carrot Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 20 2000 - 11:02:14 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Peggy Breadon:
When our little girls were very young we took them to a very nice
restaurant in our neighborhood. When the waitress came to take our
orders, the youngest daughter (about 5) wanted to order her own meal.
We said we would allow her to do this and to speak clearly to the
waitress. She did just fine in ordering her dinner and then the
waitress asked her "Would you like soup or juice?"
She quickly replied, "Yes, I want some "SUPER JUICE!" We tried not to
laugh at her.
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T O D A Y ' S R E C I P E
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There have been several requests on the Bulletin Board for carrot
salads, so I though I would offer up this traditional Indian dish.
Take it on your next picnic for a change of pace from your standard
carrot salad recipe.
Gujarati Carrot Salad
6 medium carrots, peeled and coarsely grated
1/2 tsp (2 ml) salt
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) whole mustard seeds
1 Tbs (15 ml) fresh lemon juice
1/4 cup (60 ml) raisins, soaked in hot water for 1 hour (optional)
Combine the carrots and salt in a mixing bowl, tossing to distribute
the salt. Heat the oil in a small skillet over moderate heat. Add
the mustard seeds to the hot oil and remove from the heat as soon as
the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and
mustard seeds over the carrots. Add the lemon juice and optional
raisins and mix well. Serve chilled or at room temperature. Serves 4
to 6.
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