Carrot Salad

2 Cups Carrots, Grated (About 2 and 1/2 Large)
2 Tbsp Water

Add carrot, water to pan, close and cook for 3 minutes in high flame and switch off the stove.

1/4 Cup Big Onion Chopped
1 Serrano Pepper, Seeded and Finely Chopped.

1/2 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Tsp Cumin Powder

1/4 cup Coconut Grated
2 String Cilantro Leaves Chopped
1 Tsp Lemon Juice
1 Tbsp Raisins
2 Tbsp Peanut - Dry Roasted and Coarsely Ground

Mix all the above with boiled carrot.

Taste Note: Tastes GREAT.
Yields: 2 and 1/2 Cups
Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital