Cucumber and White Radish Salad
KHEERA MOOLI KACHAMBER

-Recipe from Yamuna mataji

          This simple salad contrasts crisp raw vegetables with a creamy pine nut dressing. Spooned into a shallow dish and garnished with a decorative pattern of paprika, minced parsley and roasted cumin and sesame seeds, this is an eye-catcher for a buffet.

Preparation and draining time (after assembling ingredients): 30 minutes
Serves: 6

2 small Cucumbers (about 12 ounces/340 g), peeled, halved, seeded and coarsely shredded salt
2 white icicle salad radishes (about 6 ounces/170 g),
  Scraped and coarsely shredded
¼ cup (60 ml) sour cream or yogurt
2 table spoons (30 ml) powdered pine nuts or almonds
1 table spoon (15 ml) olive or sesame oil
¼ teaspoon (1 ml) paprika or cayenne pepper
2 table spoons (30 ml) minced parsley
½ table spoon (7 ml) dry-roasted coarsely crushed cumin seeds
2 table spoons (30 ml) dry-roasted white sesame seeds

       Place the cucumbers in a strainer resting over a bowl and sprinkle with salt. Drain for at least ½ hour and then press between your palms to extract excess liquid. Combine the cucumbers, radishes, sour cream or yogurt, nuts and oil in a mixing bowl and blend well. Transfer to a shallow serving dish and sprinkle decoratively with paprika or cayenne, parsley and cumin and sesame seeds. Serve at room temperature or chilled.