Thursday, Dec 20 2007

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A salute to the tricolour: Cool Salad

Ingredients:

Part 1:
1 cup green peas boiled
1 tbsp. mint leaves finely chopped
1 tbsp. coriander leaves finely chopped
1 sprig spring onion greens finely chopped
1 tsp. lemon juice
1/2 tsp. white vinegar
salt to taste
pepper to taste

Part 2:
1 cup thick curds (tied in cloth for 20 minutes)
1 tender radish, peeled, grated
1 green chilli
1/2" piece ginger, chopped
1 tsp. sugar powdered
salt to taste
Pepper to taste

Part 3:
3 bright orange carrots, peeled and finely grated
1 green chilli finely chopped
1/2 tsp. cumin power
1/2 tsp. sugar
salt to taste
1/2 tsp. mustard seeds
2-3 pinches asafoetida powdered
1 tsp. lemon juice
1 tsp. oil

Method:

1. Mix all ingredients of part 1.
2. Toss gently till well blended.
3. Place at the base of a flatbottomed transparent glass container.
4. Place into fridge.
5. Mix all ingredients of part 2 well.
6. Spread over the green layer.
7. Return to fridge.
8. Heat oil in a pan for part 3.
9. Add mustard seeds, asafoetida, allow to splutter.
10. Add carrot, stir gently for a minute.
11. Add all other ingredients, toss gently and allow to cool.
12. Spread over white layer, carefully covering full surface.
13. Garnish with a leaf or two or a curry or mint leaves.
14. Serve chilled.

Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh

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