Carrot Moli Recipes

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)

Steps:

• Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
• In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
• Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
• Add to jars, filling almost to the top.

PICKLED CARROTS AND DAIKON

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.

CARROT MOLI

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.