Monday, May 17, 2010
The Raw And The Uncooked, A Meatless Monday Special.
I'm loving this whole meatless Monday business. It's great to take a break from the same old same old.
One of my food blogger friends Jeroxie at Addictive and Consuming, had a post up last night where she was describing some simply divine potato and pea samosas made with filo dough. I had no business reading it at that hour as I was starving when I finished and wanted those samosas! She also tossed the question out there as to what would go well with this dish to make it a meal and I started thinking about this fast, tasty and totally naked, naked, raw, raw South Indian kachumbar !
Carrot and Beetroot Slaw.
The interesting thing about this slaw is that it's a plural. Two, two, two slaws in one. Provided there's a mandoline or a food processor with a shredder blade available, it makes up in in no time at all.
Here's how it goes.
3 large carrots
1 large beetroot
The goal here is to get two cups each of these shredded veggies. The other thing to remember is to shred them separately because this dish is all about the color and pizazz. Obviously the carrots get shredded first. If you're working with beets everything gets done first, otherwise the kitchen will look like a scene from CSI or Dexter or some such thing.
Once the carrots and beets are shredded and in separate bowls prepare the masala mix.
In a skillet or kadhai heat:
2 Tbs of butter or oil
When it's hot toss in:
1/2 tsp of black mustard seed
When the seeds begin to pop, take the pan off the heat and toss in:
1/2 jalapeno pepper seeded and cut in long thin strands
The juice of 1 orange
The juice of 1 lime
3 Tbs chopped fresh cilantro.
Mix it well and then drizzle it over the carrots and beets dividing it equally.
Add salt and pepper to taste.
For serving, place the dressed carrots and beets in two separate piles. Drizzle them with a bit of lime juice and scatter them with chopped pistachios.