Indian Style Chilled Carrot Salad Food

INDIAN CARROT SALAD

Steps:

• This is a beautiful fresh Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch.
• Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside.
• Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.
• Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a puree, but at least you won't come across any big bits.
• To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra- virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning.
• Divide the crispy lamb between 4 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yogurt and lemon halves, this makes a great snack!
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GAJJARA KOSAMBARI (CARROT SALAD)

Steps:

• In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
• Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

EASY CARROT SALAD (INDIAN-STYLE)

Steps:

• Toss carrots, chopped cilantro, and crushed peanuts together in a large bowl.
• Stir lemon juice, sugar, and salt into carrot mixture.
• Set aside long enough to allow the sugar to dissolve, about 10 minutes.
• Garnish with cilantro to serve.

PERSIAN STYLE CARROT SALAD

Steps:

• Mix all ingredients together.
• Don't add salt, it would soak water!
• Refrigerate at least one hour.
• Serve and enjoy.

KAROTTESALAT (CARROT SALAD)

Steps:

• Peel, then shred the carrots with a grater.
• Chop the fresh dill into tiny pieces.
• Mix all ingredients together and let marinate for 1/2 hour at room temperature to let the flavors blend.

CUMIN-FLAVORED CARROT SALAD

Steps:

• Prepare several hours in advance.
• Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
• Cool and cut in 1/4-inch slices.
• In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.
• Marinate for several hours or overnight.

INDIAN STYLE CARROT SALAD

Steps:

• Soak the sultanas in water for 2-3 hours.
• Grate the carrots and put them in a bowl; mix in the salt.
• 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).
• When the mustard seeds begin to pop, pour the oil and seeds over the carrots.
• Add lemon juice and sultanas and toss.

CHILLED CARROT SALAD

Steps:

• Boil the carrots in salted water until firm-tender (about 3 minutes, do not over-cook, leave firm but a wee bit tender) drain and cool well.
• Transfer carrots to a bowl.
• Add in the onions and peppers; toss to combine.
• In a bowl, combine soup, sugar, vinegar, oil, salt, pepper and mustard powder (adjust all seasonings to suit taste).
• Pour over the carrots; toss to combine.
• Cover and chill for 24 hours.
• Delicious.

INDIAN-STYLE CHILLED CARROT SALAD

Steps:

• Place the grated carrots in a serving bowl.
• In a small frying pan put the oil, black mustard seeds and broken red chili pieces.
• Heat over high heat until the mustard seeds pop for about 10 seconds.
• Pour the mixture over the carrots and stir to blend.
• Add the salt, sugar and lemon juice and mix again.
• If desired, add the raisins.
• Chill until serving time.