Carrot Moli Recipes

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Steps:

• In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

Steps:

• Prepare a paste of ginger and garlic in a mixer.
• Keep aside.
• Then, prepare another paste of green chillies and corriander leaves in the mixer.
• Keep aside.
• Immerse the tomatoes in boiling hot water.
• This makes it easier to remove their skin.
• Do so, then chop them and prepare a puree of these chopped tomatoes.
• Keep aside.
• Wash and peel the carrots.
• Then cut slices (in rounds) of the same.
• Take some water and salt to taste in a saucepan.
• Add the sliced carrots and cook till half done,
• that is
• ,till they are half cooked.
• Heat oil in a skillet.
• Toss in the onion and fry till golden brown.
• Add the ginger-garlic paste and stir-fry briefly (for about a minute).
• Add the corriander leaves-green chillies paste and stir-fry once again for another minute.
• Add the pureed tomatoes and coconut milk alongwith salt to taste and cook for a minute.
• Add the half cooked sliced carrots.
• Cook for 5 minutes.
• Once cooked, transfer the dish into a flat bottom glass dish (this makes it look so very presentable).
• Garnish with corriander leaves (chopped), sliced tomatoes and orange segments.
• Serve immediately (hot) with white Basmati rice.

Steps:

• To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
• Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
• Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
• Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.