Tuesday, September 28, 2010

Sweet & Tangy Carrot Salad

Winter is nearing. It's time to get fresh & colourful vegetables which is tasty & appealing to our palates. Now, this is a very very simple to make salad which is sweet & tangy & does not consume much time to preapre. The ones who do not like eating raw carrots are going to love this.

  • Carrots (Orange ones) - 4
  • Lemon - 1
  • Green Chilli - 1
  • Whole Red Chilli - 1
  • Curry Leaves - 6 to 8 leaves
  • Oil - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Salt - As per taste
Scrape the carrots & wash them thourougly. Now we need a shredder (kaddu kass) to shred the carrots. Be careful while shredding I often hurt myself so mostly I prefer letting my expert mother do this part.
Now, slit the green chilles mid way & chop them finely. Put the shredded carrots & the chilli together & put a dash of lemon over it. Now sprinkle salt as per taste. Separately heat oil in a ladle & heat it & when it is ready put the mustard seeds & let it splutter. Add the whole red chilli after breaking it in two. Put off the flame & put the curry leaves in the hot oil. Now, pour this on the carrot salad. Your Sweet & Tangy Carrot Salad is ready!

1. Freshly shredded carrots are to be used to retain their sweetness
2. For a variation you could use finely chopped tomatoes in the same recipe
3. No. of green chillies will vary depending on their freshness & taste required by individuals
4. This can be eaten with meals or can be separately eaten in the form of a healthy breakfast

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