{"id":74,"date":"2017-07-22T01:53:47","date_gmt":"2017-07-22T01:53:47","guid":{"rendered":"http:\/\/www.roberthale.com\/content\/?p=74"},"modified":"2017-10-24T16:40:57","modified_gmt":"2017-10-24T16:40:57","slug":"gajarachi-koshimbir","status":"publish","type":"post","link":"http:\/\/www.roberthale.com\/content\/2017\/07\/22\/gajarachi-koshimbir\/","title":{"rendered":"Gajarachi Koshimbir"},"content":{"rendered":"
\n

As I explore the cuisine of the Maharashtra region of India, I\u2019m finding these wonderful veggie sides that are both delicious and colorful. This one in particular, a beet and carrot salad is refreshing and light and is best eaten with Chickpea Crepes ( see my recipe ) or other flat bread. The sweet sour lime dressing with the mustard seeds, jalapenos, garlic and\u00a0Asafoetida\u00a0<\/a>topped with chopped peanuts and cilantro can be prepared from any combination of vegetables, cucumber, tomatoes and onions\u00a0being my\u00a0favorites.<\/p>\n

Two large\u00a0 grated carrots , one beet\u00a0 and jalapenos to taste( I personally enjoy chopped into fine sticks) If you prefer tenderness, boil or roast the roots.
\njuice of\u00a0 a lime juice and a pinch of ground cumin
\n\u00bd tsp of sugar, raw is best
\nSalt,to taste
\nChopped cilantro to taste
\nChopped roasted peanuts for garnish<\/p>\n

To temper, heat the following until seeds begin to pop and pour over vegetables<\/p>\n

A tsp of oil
\nA\u00a0tsp black mustard seeds
\nA pinch of Asafoetida<\/p>\n

 <\/p>\n

<\/div>\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

As I explore the cuisine of the Maharashtra region of India, I\u2019m finding these wonderful veggie sides that are both delicious and colorful. This one in particular, a beet and carrot salad is refreshing and light and is best eaten with Chickpea Crepes ( see my recipe ) or other flat bread. The sweet sour … <\/p>\n

Continue reading “Gajarachi Koshimbir”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-74","post","type-post","status-publish","format-standard","hentry","category-culinary"],"yoast_head":"\nGajarachi Koshimbir - Robert Hale<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.roberthale.com\/content\/2017\/07\/22\/gajarachi-koshimbir\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gajarachi Koshimbir - Robert Hale\" \/>\n<meta property=\"og:description\" content=\"As I explore the cuisine of the Maharashtra region of India, I\u2019m finding these wonderful veggie sides that are both delicious and colorful. 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