Deepavali spread: Part One (Salads)

As per tradition, the whole family jing-bang gathered at my aunt's (a.k.a Periamma - which translates as "big aunt" in tamil) house for Deepavali Day lunch. We were all placing bets to see if my cousin Sham could successfully convince her mom to do away with the typical family "big celebration" dishes (read: prawn sambal, fish cutlet, chicken curry, mutton varuval) but they ended up compromising - aunt made the curries and Sham added in the salads. They've both been kind enough to share their "secret" recipes...

Glazed orange carrots

Ingredients:
2 Carrots - grated
Freshly squeezed orange juice - 1 cup
1 tablespoon Honey (or to taste)
A teaspoon of grated ginger
A pinch of salt

Method:
1. Simmer honey, ginger and orange juice together until honey dissolves.
2. Add in carrots as well as season with a bit of salt.
3. Mix everything well and remove off heat. Allow for carrots to steep in orange juice for a while before serving.

Cold Broccoli, Cauliflower and Orange Salad

Ingredients:
Broccoli - cut into small florets
Cauliflower - cut into small florets
Orange - cut into small pieces
Sugar
Vinegar

Method:
Heat sugar and vinegar together until sugar dissolves. Cool dressing then toss everything together! Place in fridge to chill before serving.