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       Title: Gujerati Carrot Salad
  Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
       Yield: 4 servings
  
       5    Carrots;medium
     1/4 ts -Salt
       2 tb Vegetable oil
       1 tb Whole black Mustard seeds
       2 ts Lemon juice
  
   This is a Madhur Jeffrey recipe, published in the Toronto Sun.
   “Jaffray was in town last week teaching at the Bonnie Stern School of
   Cooking. Using ingredients available locally, primarily in the shops
   along Gerrard just west of Coxwell, she wowed the classes with her
   masterful teaching, attention to detail and wonderful aromatic
   dishes. She also proved how good and easy Indian cooking can be. ...
    Jaffray taught us how roasting, crushing and grinding bring out
   different qualities in a spice. Crushing mustard seeds, for example,
   brings out their heat but tossing them 'til they pop in hot oil calms
   the heat and brings out a sweet nuttiness. Black mustard seeds, the
   finest mustard seeds are essential and inexpensive ingredient, found
   in Indian groceries.”
   
   Trim and peel and grate carrots. In a bowl, toss with salt and set
   aside. In a small heavy pan over medium heat, heat oil. When very
   hot, add mustard seeds. As soon as the seeds begin to pop, in a few
   seconds, pour oil and seeds over carrots. Add lemon juice and toss.
   SERVES:4
   Serve at room temperature or cold.
   
   SOURCE: Madhur Jaffray, The Toronto Sun
   Posted by Anne Maclellan
  
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