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.
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.