Passage to Indian Carrot Salad

It’s 2:29pm, three days after Christmas. I’m nursing a glass of water at home in Brooklyn, watching Emeril on Food Network, and going over my TO DO list before I go to India.

I’m going to India. I have to keep typing this because I don’t quite believe it yet, even though the plane leaves in 52 hours and 29 minutes. I’m not packed (next on the TO DO list), but I think everything else has been accomplished. The rent is paid, my Visa is all set up, and I’ve had more shots in the last month than most firing squad victims. I am immune to EVERYTHING, up to and including polio, rabies, and that weird virus that made everyone zombies in 28 Days Later.

I’ll be overseas until January 8th, and returning to blogdom on the 10th. In the meantime, Rachel the Cheap Healthy Gourmet has graciously agreed to fill in during my absence. (Read: she’s tied up in the basement with nothing but gruel and a laptop.) While I’m gasping in wonder at the Taj Mahal and trying desperately to avoid an exciting intestinal malaise, you’ll be treated to seven straight days of really, really good recipes and writing. Besides being the best roommate ever, Rach is also the best home cook I know, so I promise y’all are in good hands.

In celebration of the trip (paid for in part by months of hardcore food budgeting), I attempted an Indian Carrot Salad from The Food of India cookbook last night. It turned out okay, but would have been better if I hadn't messed with the directions so excessively. To wit: I added too much lemon juice, made a mustard substitution that didn’t work, and heated the oil to near-bubbling, all of which turned the carrots a little bitter. Ultimately, though it wasn’t terrible (and I’ll finish the dish), I do suggest following the exact measurements and instructions for best results. Which, like – duh.

That aside, I hope everyone’s New Year is ever-so-lovely, and I’ll see y’all again in two weeks. Whee!

P.S. All spices were purchased bulk from my local ethnic market, which is why the prices are so low.

Indian Carrot Salad
Serves 3½ T oil (I used vegetable oil – Kris)
1/8 t black mustard seeds (I used Dijon mustard. Bad idea. – Kris)
1/8 t cumin seeds
pinch of ground turmeric
1/8 t salt
1/8 t caster (superfine granulated) sugar
¾ T lemon juice
9 oz (about 3 large) carrots, finely grated
coriander (cilantro) leaves (I left this out – Kris)

1) Heat the oil in a small saucepan over medium heat, and the mustard and cumin seeds, then cover and shake the pan until the seeds start to pop.

2) Add the turmeric, salt and sugar to the pan, then remove the pan from the heat and leave the spices to cool for 5 minutes. Mix in the lemon juice, then toss the carrot through. Cover and leave for 30 minutes. Garnish with coriander leaves just before serving if desired.

Approximate Calories, Fat, and Price per Serving
57 calories, 2.5 g fat, $0.26

Calculations
½ T oil: 62 calories, 7 g fat, $0.01
1/8 t black mustard seeds: negligible calories and fat, $0.02
1/8 t cumin seeds: negligible calories and fat, $0.05
pinch of ground turmeric: negligible calories and fat, $0.02
1/8 t salt: negligible calories and fat, $0.01
1/8 t caster (superfine granulated) sugar: 3 calories, 0 g fat, $0.01
¾ T lemon juice: 2 calories, 0 g fat, $0.20
9 oz (about 3 large) carrots, finely grated: 105 calories, 0.6 g fat, $0.45
TOTAL: 172 calories, 7.6 g fat, $0.77
PER SERVING (TOTAL/3): 57 calories, 2.5 g fat, $0.26