Beet and Daikon Salsa

Page 157

Cuisine: Indian | Course Type: Condiments

(1 review)

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Recipe Review

I thought I'd give this a try to go with the other recipes that I was making from the book (see my review for Vij's Family Chicken Curry for the full menu), and was very pleased with my discovery.

Re. quantity, since were only three eating a LOT of food, there was a lot leftover. Consider halving the quantities for a simpler/smaller dinner.

i used regular salt, and also, would advise letting the flavours marinate together for at LEAST 4 hours (the book's recommendation) - the flavours were definitely improved on day#2.

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