Ingredients
-
3/4
-
1/4
-
2
-
1
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Indian Style Carrot Salad,An easy to make salad that goes well with almost everything! Recipe comes from Madhur Jaffrey’s wonderful “Indian Cookery”,I really liked this version of carrot salad. I did all the ingredients to taste rather than measure. It was my first time using mustard seeds, oh used regular ones I think, not black. used sea salt, canola oil to be soy free, freshly squeezed lemon juice, & Sunmaid Thompson raisins per preference. Served with an Indian meal.,An easy to make salad that goes well with almost everything! Recipe comes from Madhur Jaffrey’s wonderful “Indian Cookery”
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Steps
|
1
Done
|
Soak the Sultanas in Water For 2-3 Hours. |
|
2
Done
|
Grate the Carrots and Put Them in a Bowl; Mix in the Salt. |
|
3
Done
|
Heat the Oil and When Hot, Put in the Mustard Seeds. (don't Let the Oil Get Too Hot, or the Mustard Fumes Will Irritate Your Eyes and Throat). |
|
4
Done
|
When the Mustard Seeds Begin to Pop, Pour the Oil and Seeds Over the Carrots. |
|
5
Done
|
Add Lemon Juice and Sultanas and Toss. |
