Brahmin Salad


With the temperature soaring higher and higher, it is getting impossible to cook, trust me one does not feel like looking at those hot chapatis and curries.I prefer to eat salads and cold stuff.For this weekend I have made a salad, which has been taught to me by my doctor’s son.He too is a doctor, but I feel he could have been a mithai chef!..he makes amazing sweets, but those have to wait for the right weather. For now a salad which is really yum.


1 carrot
½ cabbage
1 cucumber
1 capsicum
1 tomato
½ cup pomegranate pearls
¼ cup farsaan boondi
All the veggies have to be finely chopped.
Sprinkle salt on cabbage and carrot, leave for 10 minutes.
Squeeze out the water.

Tempering
1 tsp oil
1/2 tsp cumin seed
Pinch asafoetida
2 green chilly, finely chopped
Heat oil.
Add cumin and a pinch of asafoetida.
Add green chilly.
Add finely chopped capsicum and saute’ for a minute.
Add the squeezed cabbage and carrot.
Toss for a minute.
Switch off the gas.
Add cucumber and tomato.
Add salt and mix well.
Let the salad cool.
Add lemon juice, a pinch of sugar.
Mix in pomegranate pearls, leaving some for garnish
Add the farsaan boondi
(these are gram flour dumplings, fried crisp, easily available at any supermarket)

Garnish
Garnish with pomegranate pearls and fresh coriander leaves


I wonder why he named it Brahmin Salad..I.guess because it does not have any onions.The salad tastes really very good, with the sweet and tangy crunch of the red rubies and the tiny yellow dumplings..wow they make it even more crunchier.It surely is a must try. Anyway let's see what Valli and Champa have cooked on this weekend.



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