Tuesday, August 3, 2010

Jicama chi Koshimbeer

A chef from the food network described the taste of jicama as a cross between apple and water chestnut. I wanted to try it but was not sure what should I make. When mom was here, she suggested making the good, old koshimbeer.

Jicama chi Koshimbeer
Jicama Salad
1 big jicama, peeled & grated coarsely
1 - 2 green chilies
1/4 cup roasted, unsalted peanuts, powdered
salt to taste
1/2 tsp sugar

 2 tsp oil
1/2 tsp cumin seeds or mustard seeds
1/4 tsp asafoetida

1 lemon, squeezed
2 tbsp cilantro, chopped
1 tbsp fresh coconut (optional)

1. Mix all the ingredients.
2. Heat oil. Add tempering ingredients.
3. Drizzle the tempered oil over the salad.

Note -
1. Keep the salad aside for at least 15 minutes before serving to get all the flavors nicely incorporated.


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