- 1 pound carrots, peeled
- 2 tablespoons finely snipped chives or chopped green onion
- 2 tablespoons finely chopped fresh parsley
- Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Firstly, wash the carrots and grate them finely.
Finely chop the garlic, coriander and mint leaves.
Now, in a mixing bowl, add grated carrots.
Then, add lemon zest to it. Then pour olive oil.
After that add herbs, spices, coriander and mint leaves.
Then, mix well using a spatula. And serve it immediately.
Poha - 50Grams
Chole - 50Grams
Mustard Seed - 1/4 Tsp
Onion - 50Grams
Green Chilly - 1
Turmeric - 1/4Tsp
Salt - As Per Taste
Place the poha in a colander and wash it for 10 seconds under running water.
Add mustard seeds to a pan of hot oil.
When they begin to crackle, add some curry leaves, green chiles, and sliced onions.
Stir thoroughly on a low flame after adding the drained poha and chickpeas.( boiled chickpeas). Add salt and chillies according to your taste
Black Pepper Chicken