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Carrot and Peanut Salad- Gajar aur Shengdana Koshimbir

This is standard fare on our thali's- a "koshimbir", one of the several amuse bouche  items presented by the teaspoon on a typical Maharashtrian thali. Make a larger amount and it becomes a salad.This is another amazingly interesting combination which works very well. Also 'good for health' as they say here.

Peanuts are often added to Maharashtrian dishes. As a result, your protein intake is taken care of and your "good cholesterol" becomes better. Well, years of eating rather too well have ended up with a lot of friends stricken with high LDL - that heart clogger . And I know it is not politically correct to mention lipid profiles and suchlike nasty subjects in a food blog but, one day, and it happens to have been a day in this week for me, we have to face the music for our sins. Mixed metaphors are also a result of high cholesterol I'm afraid.

Now, all is not lost, keep the commiserations to yourself- a little bit of thought and one can come up with good taste and an improved profile both internal and external. Add the following to the file for "Vegetarian Delights with a Difference".

Carrot and Peanut Salad

Ingredients:
4 carrots
1 tablespoon peanuts
1 tsp rai / mustard seeds
1 tsp sesame oil
1 tsp grated coconut (optional)
1 tsp chopped green coriander.

Wash and grate carrots. Roast peanuts and grind coarsely.You can do this in a blender. or just go over peanuts once or twice with a rolling pin.Mix the carrots and peanuts. Heat up the teaspoon of oil and fry mustard seeds till they pop.Add them to the carrots and peanuts and mix well. Garnish with coconut and coriander. If you don't have the last two ingredients don't worry. It tastes just fine without.

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