We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Carrot Indian Salad Ingredients
- Carrots 350 gr.
- Minced pork 200 gr.
- Scallions 3-4 pcs.
- Lemon 0.5 pcs.
- Ginger root 1 pc.
- Caraway seeds 10-15 gr.
- Sesame seeds 10 gr.
- Olive oil 3-4 tablespoons
- Coriander greens 3-4 sprigs
- Mint greens 3-4 sprigs
- Salt to taste
- Ground black pepper to taste
- Vegetable oil to taste
- Main Ingredients Carrot
- Serving 4 servings
Frying pan, Cutting board, Kitchen knife, Peeling machine, Grater, Bowl, Tablespoon, Serving plates
Making Indian Carrot Salad:
Step 1: Cut the carrots.The first step is to peel the carrots, and then thoroughly rinse it under cold running water. Then we take the machine for peeling and with it we cut the carrots into thin plates in full length. Cut the vegetable in this way is very convenient.
Step 2: Fry the minced meat.
Step 3: Preparing salad dressing.We take shallots, peel it and cut into thin half rings. Then we shift the onions into a bowl, lightly salt and season with lemon juice (surviving from half a citrus). We peel the ginger root (the size of a thumb) and rub it on a fine grater. Add to the onion. Now put on medium heat to heat the pan and fry the seeds of caraway seeds on it, stirring occasionally. Fry until we feel a pleasant aroma (about 1.5 minutes). Then we transfer them to a mortar and grind. Then add caraway seeds to the onion, season with olive oil and mix everything thoroughly.
Step 4: Cooking Indian Carrot Salad.We put the chopped carrots into a salad bowl and season it with our caraway sauce. Add a few leaves of coriander and mint (in no case chop them). And mix the salad well.
Step 5: Serve Indian Carrot Salad.We take portioned plates and put a little fried minced meat in the middle, and lettuce on it. Sprinkle the top with sesame seeds and the dish is ready to serve. Enjoy your meal!
- - Serve such a salad with lentil flat cake.
- - As an aperitif to the dish, you can serve a bottle of beer.
- - For the preparation of salad, you can use beef and lamb. It's all a matter of taste.