Tuesday, April 8, 2008
Carrot Walnut Salad
Inspired by Kashmiri Cuisine
3 carrots, peeled, diced
1 cup yogurt
Handful of walnuts, roughly chopped
salt to taste
1/4 tsp fennel seeds/variyali/badishep/saunf - powdered
A generous pinch of chaat masala
1 tbsp cilantro/coriander leaves, chopped
1. Mix all the ingredients.
2. Garnish with the coriander leaves.