Veggie Life: Summer, 2001: Carrot Raita with Sunflower Seeds

[Guest guest]

* Exported from MasterCook *

 

CARROT RAITA WITH SUNFLOWER SEEDS

 

Recipe By :Laxmi Hiremath

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small carrots -- peeled and grated

1/2 teaspoon salt

2 teaspoons fresh lime or lemon juice

1 cup plain nonfat or lowfat yogurt

1/4 teaspoon mustard seeds

1/8 teaspoon cumin seeds

1/4 teaspoon sesame seeds

2 teaspoons mild peanut or light

sesame oil

1 small dried chHe

1 tablespoon sunflower seeds -- toasted, if desired

(1 to 2)

Chopped fresh cilantro

 

1. In a serving bowl, combine carrots

with salt and lime or lemon juice. Fold

in yogurt and set aside.

2. In a small skillet over medium-high

heat, saute mustard, cumin, and sesame

seeds in oil until seeds begin to pop,

about 1 minute. Add chile and saute a

few more seconds. Remove from heat,

and set aside to cool.

3. Remove chile and pour warm seed

mixture over carrot mixture, tossing to

mix. Sprinkle with sunflower seeds and

cilantro.

LACTO

 

PER 1/2 cup: 78 CAL (35% from fat), 4g PROT, 3g

FAT, 9g CARB, 268mg SOD, lmg CHOL, 1.6g Fiber.

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 2 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 148 Calories; 5g Fat (29.4% calories from

fat); 4g Protein; 24g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1142mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0