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Busy, busy, busy. What I need is a quick and easy recipe with both veggies and meat.
One of my favourites is Gajar ka salad, a Gujerati carrot salad from my very stained and food stippled copy of Madjur Jaffrey’s Indian Cookery. It is an excellent candidate for Weekend Herb Blogging over at Kalyn’s Kitchen.
There are only two humans in the house and a single old fashioned large-sized carrot is enough – as opposed to the overpriced spring or baby variety. Simply grate the carrot into a bowl. Heat a tablespoon of vegetable oil in a pan and add about half a tablespoon of mustard seeds.
As soon as they start popping , pour over the carrots. Add the juice of half a lemon and salt to taste.
I usually eat this with a Tandoori or tikka chicken. Now I know I’m about to shock more than a few people who know my food fascist tendencies by using a packaged good – Patak’s Original Tandoori Curry Paste.
It is genuinely a good product. And there is a Mr Patak, although since he runs the biggest Indian food factory in the known universe I know he doesn’t actually add the tamarind, garlic, salt or even colours E163, E122 and E129 to the mix.
But importantly he is a real person. I think I even met him once.
All I have to do is add two parts of yoghurt to one of the Patak’s mix and marinate my organic chopped chicken thighs to the mix. Marinate for a couple of hours and griddle (broil) it.
That’s it, with the addition of some hot mango chutney, perhaps.
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{ 7 comments… read them below or add one }
This sounds wonderful, and I even have some good old fashioned carrots in the fridge right now. Very happy to hear you admit to using Patak’s curry paste. I’m a fan of their products too. I’m using them to help me overcome my fear of Indian cooking.
Kalyn, you shouldn’t fear Indian cooking but the smell of idian cooking. A good extractor fan is essential.
I have that cookbook and love that recipe! Now I must try Patak’s Original Tandoori Curry Paste! I hope it is generally available. Thanks!
I remember making this for one episode of WHB too! I learned it from Jaffrey’s show called “The Flavours of India”, aired on Discovery Travel & Living. I can vouch for the taste. It’s subtly delicious.
Pookah, it’s a wonderful book isn’t it. try the sauce or you could always try Madjur’s recipe – if you have the time.
Sury, I just think she’s the best and I’ve recently found an excellent book on Parsi food which I will blog soon.
Ed, thanks for the quick and easy carrot recipe. I plan on preparing tonight. I hope it tastes well, as I am preparing this for a group.
I am West Indian but I loooove the East Indian flavor. The aromatic smell of the spices is absolutely mouth watering; while the taste is complete satisfaction to the palette.
Keilah, hope you enjoyed it. You’ve reminded me i must prepare it again.