Gujarat Carrot Salad Recipes
GUJARAT CARROT SALAD
This recipe came from a collection of different Asian recipes of which I copied some several years ago. Cooking time includes cooling time of 35 minutes.
Provided by Mia in Germany
Categories Low Protein
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Shred carrots and place in a bowl, set aside.
- Heat oil in a wok or skillet on medium heat until hot, pour in mustard and cumin seeds. Cover wok or skillet because they splutter and might pop into your face!
- As soon as the spluttering stops and they become fragrant, remove wok or skillet from stove, add sugar, salt, chili pepper and tumeric, stir until you get a smooth paste.
- Cool about 5 minutes.
- Stir warm spice paste into carrots, add lime juice and mix well.
- Chill for about 30 minutes before serving, then mix well again and serve.
Nutrition Facts : Calories 94.4, Fat 4.1, SaturatedFat 0.7, Sodium 371.7, Carbohydrate 14.3, Fiber 3.6, Sugar 7.3, Protein 1.7
CABBAGE AND CARROT SAMBHARO RECIPE - GUJARATI VEGETABLE STIR FRY
Cabbage Cabbage and Carrot Sambharo Recipe is a traditional warm salad of sorts typically prepared in Gujarat. The unique thing about this salad is the vegetables are lightly stir fried but not cooked soft. They remain mildly crunchy, and are usually had along with papdi, dhokla, fafda and other popular Gujarati snacks. Sometimes it is also made with just carrots, or with the addition of raw papaya or capsicum. Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean. If you like this recipe, you can also try other Dry Vegetable recipes such as Sweet Corn Poriyal Recipe Awadhi Style Karela Ka Dulma Recipe Dahi Suran Ki Sabzi Recipe
Provided by Anjana Chaturvedi
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 12
Steps:
- To begin making the Cabbage and Carrot Sambharo Recipe, heat oil in a heavy bottomed pan on medium heat. Add the mustard seeds and allow it to crackle.
- Once it crackles, add the asafoetida, green chilies, curry leaves and saute for a few seconds. At this stage add the turmeric powder and the chopped vegetables, salt and stir to combine all the ingredients well.
- Turn the heat to low, cover the pan and allow the vegetables to cook in its own steam for about 3 to 4 minutes, until just about cooked. You want the vegetables to remain little firm and crunchy and not too soft.
- Once done, turn off the heat and the Cabbage and Carrot Sambharo is ready to be served.
- Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean.
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