Carrot Salad
Ingredients
| 6 8 medium carrots | 1/2 tsp salt | 2 Tbsp canola oil | |
| 1/4 tsp tumeric | 1 cup Peanuts Roasted | 3 Tbsp Lemon Juice (or juice of one large fresh lemon) | 1 tsp mustard seeds |
Instructions
Grate Carrots Crush Peanuts Mix together in a bowl Dressing: Heat oil in a saucepan Add mustard seed when oil is hot Place lid on saucepan Leave on heat until all seeds have popped Remove saucepan from heat Add tumeric, lemon juice and salt Add dressing to carrots and peanuts Mix well and serve
Chai Tea
Ingredients
| Black Tea either 2 tea bags or 2 tsp loose tea | 1 cup milk | 1 cup water | 3 cloves whole |
| 3 cardamom seeds whole | 1 small cinnamon stick | 1 piece fresh ginger | Honey and/or sugar to taste |
Instructions
Mix water, milk and spices and bring to a low boil Add black tea, cover and let stand 2 3 minutes Strain spices and tea Sweeten to taste
Chapatis
Ingredients
| 8 Cups Roti Flour | 3 Cups Cold Water | 2 Tbsp Salt |
| 1/4 Vegetable Oil (Canola, Safflower etc) | 1 Cup Roti Flour for Rolling |
Instructions
Mix 8 cups of Flour with 2 Tbsp of Salt In a large Bowl, Blend Flour/Salt Mixture with 8 cups of Cold Water Knead Flour, water and salt into a soft dough Let Stand at Room Temp for 1/2 Hour with a cover on it Cut dough into 30 equal parts and form into balls Roll dough balls in extra Roti flour until approximately 4 inches in diameter Place a few drops of oil on dough and fold in half; Place more oil on the folded half and fold again into quarters Roll quartered dough balls into a thin round circle (making uncooked chapati) Place chapatis on a hot frying pan until light brown on both sides (do not use oil on pan) Optional apply butter after frying.