Saturday, April 24, 2010
Got Carrot Salad? Got 20 Minutes?
We started the week off with cold cold temperatures and hail and are ending it with this.....
What to do, what to do? Soup, stews, or something cooling??? I found the answer in a special sale on organic carrots at Sonoma Market, and book that Paula Wolfert gave me called the Salads of India by Varsha Dandekar.
This little paperback is amazing and I think I'm going to be getting quite a lot of use out of it. Since I had carrots I thought I'd see what Varsha Dandekar had to say about them. I had cauliflower left over from lunch the day before and I decided to pair it with a lovely cooling carrot salad. This is what I did.
Take one bunch of medium carrots, about 4 or 5. Peel and chop them . Steam them for about 20 minutes or so, until they are cooked through and tender.
1 cup of yogurt
1/4 tsp of salt
1/4 tsp of sugar
1/4 tsp of cayenne pepper..or to taste.
Mix it in well.
In a separate pan heat:
2 Tbs of butter
When it's hot and sizzling add in
1/2 tsp of cumin seeds.
When the seeds get aromatic and turn color they're done.
Mix the butter and cumin seeds into the carrot salad mixture.
As for tomorrow I'm doing a big Indian lunch, so look for a new summer ready recipe and a super duper dessert experiment that I hope I don't regret. Keep your fingers crossed.