Thursday, Dec 20 2007

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Brocolli Carrot Salad

Ingredients:
1 head tender brocolli
3 carrots, sliced obliquely, into ovals
1 sprig spring onions with greens, finely chopped
1 sprig mint leaves finely chopped
4-5 tender lemon grass stems finely chopped

For topping:
1 tbsp. Plain or wheat flour
1 tbsp. Butter
1 cup milk
2 green chillies, chopped very finely
1/2 " piece ginger, peeled and chopped finely
1 flake garlic, crushed
4-5 basil leaves, chopped
1/4 tsp. Pepper powder
salt to taste

For garnishing:
2 tbsp. Cheese grated
1 tbsp. Coriander chopped finley

Method:

1. Pluck brocolli florets, to bite sized pieces.
2. Put both brocolli and carrot in boiling water.
3. Cover and simmer for 2 minutes.
4. Drain, pour icecold water over it.
5. Drain again, spread out on kitchen towel.
6. Dab out excess moisture, transfer to serving bowl.
7. Dissolve milk and flour to make a smooth paste, keep aside.
8. Warm butter in a heavy or nonstick pan.
9. Add garlic, ginger, chillies, stir.
10. Add milk /flour paste, stir till mixture starts to boil.
11. Add salt, pepper, stir and simmer for 3-4 minutes, stirring frequently.
12. Mixture should be a little thick but of pouring consistency.
13. Take off fire, cool a little till warm.
14. Stir in chopped basil.

Serve:

1. Place one helping of veggies in individual bowl.
2. Pour 2 tbsp. Of topping while still warm.
3. Serve, garnished which grated cheese and chopped coriander.

Making time: 20 minutes
Makes: 3 servings
Shelflife: 1 day

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