Thursday, August 27, 2009

Yogurt based Carrot-mayonnaise salad and Garlic Toasts

This dish was made as part of “No Fuss American” menu. Please see here for the other dishes as part of this menu.

Yogurt based Carrot-mayonnaise salad

Ingredients to serve 4 adults

Thick Yogurt/Curd: 2 cups Carrot: 2(medium size, grated) Eggless Mayonaisse: 2 tbsp Salt to taste

Mix all the ingredients in a bowl just before serving.

Garlic Toasts

This is actually celery-garlic toast in the book. As I don't get celery here, I just made with garlic. Nevertheless, it tasted nice.


Bread slice: 10 Garlic: 3 to 4 cloves(chopped) or around 1 tsp chopped Butter: 1/8 cup(at room temperature) Salt to taste Grated cheese to top the bread while toasting(optional)

1. Grind the garlic and butter in mixer. Grinding was bit of a challenge for me as the quantity was very less without the celery. 2. Add salt to the ground mixture and mix. 3. Apply the ground paste on the bread slices. Add grated cheese if desired. 4. Bake in a pre heated oven at 180 degree C for 10 minutes or till the toasts are evenly browned. 5. Cut into halves and serve.


  1. Wow..never had carrot mayonnais..and garlic bread looks delicious as well.

  2. The carrots in salad are by themselves tempting, can imagine how well they might go with Garlic toast.


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