Baby Corn Pulao

I can see my interest in the blog dwindling. With other things on my mind, i am not able to click much. Lets say i m not feeling very pally with the shutterbugs now. I m cooking a lot though. And what a duffer am i to miss the FBTE yesterday. Well, yesterday was a different story with a runny nose and a hoarse voice. I simply cant click. No focus. And the mind is blank. I cant summon the energy to assemble the food, adjust the lights and click. And then edit. Seems like a herculean task all of a sudden. Maybe it s the heat that s bringing about this lack of spirits.



       After some lengthy introspection yesterday morning, i decided that this attitude simply wont do. It s not taking me anywhere and it wont either. I have to snap out of that lethargic phase where anything and everything seems too much work for me. And i did get back my spirits when i decided to make this pulao.
       Albeit the fact that i did have some doubts in making pulao with corn, i knew i was terribly wrong when i had finished chopping up the tender and sweet baby corn ears. I certified myself that i was wrong when i ground the masala. And when the pulao was cooking, i admonished myself for presuming too much about some simple yet wonderful things in life.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Serves 2

( I used readymade coconut milk. But you can make the extract at home by grinding 1 cup of grated coconut with 1 cup of water into a smooth paste and then strain. Add 1 cup of water to the extract to thin it. The more you soak the rice, the lesser time it takes to cook. You can saute the rice till aromatic before soaking to get a richer flavor.)


What You Need?

Basmati rice 1 cup
Thin coconut milk 2 cups
Onion 1 thinly sliced
Baby corn 10 halved
Bay leaf 1
Cloves 3
Cardamom 1
Cinnamon 1" piece
Ghee or oil 3 tbsp
Salt to taste

To Be Ground Into A Paste:

Coriander leaves 1/2 cup firmly packed
Green chilies 4
Garlic cloves 4
Garam masala 1/4 tsp
Ginger 1/4" bit

How To Make It?

Wash the rice well with water and soak in the coconut milk for about 15 mins.
In the meanwhile, grind the masala, adding water little by little, to a fine paste.
Heat oil in a pan and add the bay leaf, cardamom, cloves and cinnamon.
Now, add the onions and fry them till pink.
Add the baby corns next and fry them for about 3 to 4 mins.
Now, add the ground masala and bring the flame to the lowest.
Simmer the masala and the corns for about 1 min.
Add the rice and coconut milk to this mixture along with some salt. Mix well.
Cook until done or transfer to an electric rice cooker and cook till done.
ALternatively, you can make the whole thing in a pressure cooker and cook the pulao without the pressure valve on low flame for about 10 mins.

Garnish with roasted cashews and some fresh coriander leaves and serve hot with any raitha of your choice.
Sending this to Love Lock Rice

Nutmeg Cake ~ Daring Baker Am I?

Okay, This post s going to be not so great but believe me. You wont mind because the cake was simply ..uhhh... mind blowing. Well i wanted to say it was something else but then changed my mind about it. I m really not upto writing a post today. I m sick. My eyes are watering and i dont have the guts to sit and type. Despite that, i made this nutmeg cake cos it is my first Daring Baker s Challenge.Well, i was so jumping like a mouse who found a piece of parmesan when i got acccepted. I still feel that way when i tell myself that i m a Daring Baker. The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. Mighty thanks to him for introducing us to the Nazook and this heavenly nutmeg cake.



     The cake s made a lil differently but then, it s an absolute delight. Soft and syrupy, it s a perfect slice to eat in the evenings with some piping hot coffee. I enjoyed the whole process of making it and well, nothing to beat the aroma which wafted through the whole house in the afternoon while i baked it.

Prep Time: Under 30 mins
Cook Time: 30 to 40 mins

( Try and use a springform pan to bake this cake. Feel free to throw in other spices like cinnamon and cardamom with the nutmeg. Try and grate the nutmeg just before you are going to add it to the batter. Smells divine. You can bake this without the nuts too. Or you can add other nuts like pistachios and cashews too. But toast whichever ones you are adding. I ve halved the original recipe here which explains the half of a beaten egg. You can go ahead and double the ingredients and in that case, crack the egg and add the nutmeg to it. Then whisk it on high speed for about 1 min until frothy and then add the milk. Then continue with it as mentioned below.And my cake s dark cos i used some very dark brown sugar.)


What You Need?

Flour 1 cup
Butter 6 tbsp
Brown sugar firmly packed 1 cup powdered
Baking soda 1/2 tsp
Baking powder 1 tsp
Milk 1/2 cup
Half of a beaten egg ( beaten until frothy)
Nutmeg powder 3/4 tsp
Vanilla extract 1/4 tsp
Walnuts toasted 1/4 cup

How To Make It?

Combine the baking soda and the milk and keep aside.
In a mixing bowl, sieve together the baking powder, flour and sugar.
Now, add the butter to this and mix until you get a crumbly mixture in a brown color.
In another bowl, add the egg, vanilla and nutmeg powder and whisk for about a min.
Now, add the milk mixture to this egg mixture. Combine well and set aside.
Now, grease your cake pan generously.
Divide the crumbly flour mixture into half and press one half of the mixture into a crust in the cake pan. Use your knuckles to do this. Set aside.
Preheat oven to 175 C.
Now, add the egg milk mixture to the the remaining crumbled flour mixture and combine well with a whisk until there are no lumps.
You will have a very liquid batter at this stage.
Pour this batter over the crusted layer on the pan.
Add the nuts to the batter.
Bake for about 30 to 40 mins until a skewer inserted comes out clean.

Enjoy with a cup of coffee or a tall glass of iced tea.

Peanut Butter Cookies

I got immensely lucky today. Not because i went shopping. But because i found cream of tartar. No let me think. Is it the tartar? Not really. Its because i baked a decent batch of cookies today. And i baked one of my favorites. If you ask my what my favorite flavor of ice cream is, i wont tell chocolate. You see, i m a lil abnormal in that sense but still my favorite is a banana split concocted with flavors of mint, coffee and peach. I m a lil abnormal when it comes to cookies too. My favorite cookies are not stuffed with chocolate to the brim. They are full of nuts but peanut butter has a soft spot in my heart. I m in love with peanut butter all the time. Eating it from the jar directly s a vice that i have had ever since i turned 18. And this s a complete secret. Not a soul knows. Well, it s no longer that way. Now that i ve told the whole world.
        Anyway, i love cookies but buying them is so not my style. And buying them from Cookie Man is definitely not me. I hate cookie man. Any cookie from their oven puts me off instantly. I ll go from all chirpy to sour faced if you give me a cookie from cookie man. I ll tell you one more secret. The reason is i envy them. I can bake cakes, bake breads. but cookies. No. They evade me like the elusive sages in the forest who dont appear at all. So when i take a look at the row of cookies in a Cookie Man, i become jealous. So green. And then i become a sour chick from a chirpy duck. That s the end of Cookie Man story.
       Coming to today s cookie, shall i tell that i wont be jealous anymore when i see those discs of brown crispy cookies at Cookie Man. Because this batch came out from the oven as beautifully as they could. They did crack a little on the top but then they were brilliant to munch on. It s very difficult to stop with one. And i regret making a small batch. Let me just say, bake them and you will love them.

Prep Time: Under 30 mins
Cook Time: 12 mins
Makes 18 cookies

(This s truly a one bowl cookie. You can substitute regular sugar with dark brown sugar. And use olive oil or melted butter instead of canola oil. Use any vegetable oil too. Dont over bake the cookies as i did bake them for 15 mins and i burnt a whole batch. The cookies are soft when you take them out but harden as they cool. So 12 mins s the ideal baking time.)

What You Need?

Flour 1 cup
Peanut butter 1/2 cup
Milk 4 tbsp
Canola oil 3.5 tbsp
Sugar powdered 1/2 cup
Baking soda 1/2 tsp
Vanilla extract 3/4 tsp

How To Make It?

In a mixing bowl, add all the dry ingredients and combine well.
In another mixing bowl, add the peanut butter, canola oil, vanilla and the milk and combine well.
Now, add the flour mixture to the wet mixture and mix until just combined.
Set aside for five mins.
After five mins, give it a nice stir making sure that the dough comes together in one big lump.
Refrigerate the dough for about 20 mins.
Towards the end of the 20 mins, preheat the oven to 180 C.
Line a baking tray with tin foil and grease the foil generously
Using a tbsp, scoop out the dough, shape the dough into small balls and place on the tray.
Now, give it a gentle press to flatten it into discs.
Using a fork, make criss crosses on the discs.
Pop them in the oven and bake for 12 mins.
Remove once they are set and a light brown in color.
Let cool completely and then store in an air tight container.

Enjoy with a glass of cold milk or better yet, have one for breakfast. Who s to know anyway?

Butterscotch Blondies

What do you do when your H is working 12 hours? What do you do when you are wondering when your favorite foodie program is going to begin but then there s an hour left anyway? What do you do when you are done with all your chores and you are left with paltry options like watching reruns of desperate housewives, considering that you are not one? What do you do when you have been grilled by 12 and 13 year olds on adjectives and reported speech?
          The answer is very simple. Make butterscotch blondies. And eat them before you can even properly remove them from the pan. Butterscotch is an addiction. I have many more addictions too. Like banana splits and cheese balls. Even though i go around chastising people on how cheese balls are junk and pav bhaji is not junk.

 I made these blondies yesterday and they tasted so awesome. They were like those truly melt in your mouth kinds. I couldnt even wait for it to cool down before i inverted the pan. I vented my day s fury onto the pan and what i got was a blondie bisected in the shape of the Africa map. But maps aside, the blondie was irresistible. The pics are not great. Thanks to my impatience but the blondie is a sure try. Give it a shot. Please. See, now i m down to saying please and that definitely means you must make them!

Prep Time: Under 20 mins
Cook Time: 30 mins exactly
Yields about 12 medium squares

( You can add white chocolate to this and you will get something that will make you feel like a cat that s swallowed the canary. It s buttery so stop counting the calories while you swallow them and stop feeling guilty after swallowing them. It s a total breeze whipping this blondie up.What i loved about making this is that it involves no fussy whisking till fluffy yada yada..)


What You Need?

Flour 1 cup
Unsalted Butter 1/2 cup melted
Butterscotch chips 3/4 cup
Brown sugar packed 1 cup powdered
Egg 1 large
Salt a pinch
Vanilla extract 1 tsp
Butter for greasing

How To Make It?

Preheat the oven to 175 C. Grease a square cake tray 8X8 dimensions generously and keep aside.
In a mixing bowl, cream the butter and sugar together until light.
Now, add the egg and whisk till light. Maybe for about 2 mins.
Add the vanilla next and combine till well incorporated.
In another mixing bowl, sieve together the salt and the flour.
Add the flour to the egg mixture and combine well making sure there are no lumps.
Add the magic ingredient next~ butterscotch chips.Mix gently making sure that there are chips all over the mixture. We dont want ceratin parts of the blondie with concentrated levels of butter scotch, do we?
Transfer this mixture to the cake pan. The mixture will be a lil stiff so even it out gently using the back of a spoon.
Drop once gently on to the kitchen surface.
Pop the tray into the oven and bake for 30 mins or until a skewer inserted comes out clean.
Let it cool completely before you even attempt inverting the tray or you will have a part of the world map with you like me.

Chop them up into squares and indulge yourself.
Sending this to I Love Baking, Bake Fest 6 by Vardhini and  Cook Eat Delicious~ Picnic Desserts

Paneer Tawa Masala | Easy Paneer Recipes

I was going through my blog last night and i realised that the whole of April, i ve not posted a single decent recipe that s worth my name. Now, that s a thing to be ashamed about. I could see my commitment to the blog fading. And that s because of the weather. Its scorching hot here and i simply cant bring myself to cook something extensive. Let alone bake. The very thought of spending a hot afternoon with my oven is alarming. And i feel the heat as i write the post.
      After having concluded that i ve after all not been civil to my blog, i decided that i must do something about it. And quickly too. And then there are these bunch of recipes that i ve tagged and retagged but have not made. The fun which lasts as you go on tagging fizzles out when you plan on trying one of them. I mean, it s easier to read about chopped onions but doing the very act is you know a lil tearful and a lil smelly. See what i mean?

     I m out of my lazy phase. And to celebrate that, i made paneer tawa masala, a recipe that i tagged 3 months back but got around to making it only today. Oh the curry was simply brilliant. It was divine to dunk a piece of phulka into the gravy along with a chunk of paneer. A party recipe that you can indulge in again and again. Something that s sans all the cashews and grinding but flavorsome and filling.

Prep Time: 30 mins to marinate the paneer
             Under 20 mins for the rest
Cook Time: Under 30 mins
Serves 2

   You have to use punjabi garam masala for this gravy. Any garam masala will simply not do. Try using country tomatoes for a nice tang. Fresh tomato puree lends a brilliant taste to the gravy. It doesnt taste great when you make it in a large quantity. This is ideal for a group of 4 and not more. Dont deep fry the paneer as the flavor of the marinade doesnt remain when deep fried. Try using tofu instead of paneer for a lighter version.)

What You Need?

Paneer 1.5 cups cubed
Onion chopped finely 1 large
Tomato puree 1/2 cup
Oil 4 tbsp
Fresh cream 1 tbsp
Garlic paste 1 tbsp
Green chilies minced 1 tsp
Turmeric powder 1/2 tsp

Spices:

Shah jeera or caraway seeds 1/8 tsp
Cumin seeds 1/2 tsp
Ajwain or bishop s weed 1/2 tsp
Kasoori methi or dried fenugreek leaves 1 tbsp crushed

Spice Powders:

Coriander powder 1 tsp
Chili powder 1/2 tsp
Punjabi garam masala 1/2 tsp
Chaat masala 1 tsp

Garnish:

Coriander leaves chopped finely 2 tbsp

How To Make It?

In a mixing bowl, add the chaat masala, kasoori methi, chili powder and the turmeric powder and combine well.
Add the paneer cubes to the this and mix well ensuring the paneer is coated well with the mixture. Keep aside for 30 mins.
Heat 1.5 tbsp oil in a kadai.
Add the cumin seeds and ajwain.
Once they crackle, add the onions and saute till light brown.
Now, add the garlic paste, green chilies and coriander powder and saute for a minute.
Add the tomato puree next and combine well.
Cook till oil separates from the mixture.
At this stage, add the cream,caraway seeds, punjabi garam masala and salt and mix well. Saute on  medium flame for about 2 mins.
Add about 1/2 cup of water to this mixture and mix well.
Bring to a boil. Switch off the flame and keep aside.
Now, heat another pan with the remaining oil and shallow fry the paneer cubes till light brown on all sides. Takes about 8 to 10 mins on medium low flame.
Now, add the gravy to the paneer and combine well.
If the gravy is thick, dilute with a lil water and cook for about 5 mins until it begins boiling.
Once it begins boiling, switch off the flame and garnish with coriander leaves.

Serve hot with rotis or Butter Nan.
Sending this to Healthy Diet~ Veg Side Dishes by Priya

Spice Up Your Blog~ FBTE 5

Hi.. It s sunday and boy! i m so glad to be back to blogging. Somehow, for reasons unknown, i simply dint feel upto blogging the whole of last week. So, i thought i ll give my brain a rest and now, i m back in action. Today, lets talk about spicing up your blog a lil bit.
    Now, we all like a little bit of spice on our blogs. I hope you all agree. I mean, no one gets hooked on to posts that are monotonous. A picture speaks a thousand words. No other statement could agree better with blogs. I am going to do this in 2 or 3 posts starting from today. All of them will be short but i promise, you will have a great blog if you play along a lil.
        What are the possible ways in which you can spice up your blog? The whole process can be seen in two ways. One- to add nice gadgets like popular posts and recent posts. The other one would be to do the gadgets and then, with a lil tweaking, adding a nice header, a drop down menu and stuff like that. The second one is a fantastic option because you can even try and get a professional layout for your blogs. So, while you are reading this, have a look at my space. You can see that i ve added drop down menus and recent posts gadgets to my blog. Now, i ll take you through some elements that can make your blog look a great deal super!!

What can be added to hook your readers??

• Google offers various gadgets like popular posts, recent posts and recent comments. There are also gadgets available on the net which allow you to have stuff like feed burner counts and pageviews counts. I ll do a post on popular posts with thumbnails and recent posts in detail next week.
• The most important thing when coming to adding stuff to your blog is not to overdo it. There s no written rule that you have a popular post, recent post and a random post gadget. When you have too much, then its distracting. We are looking at elegance.
• Looking beyond gadgets, a food blog has to be readable and if you want to improve your readership, then oh please!! keep an eye on your basic background colors. Somehow, blogs in white or gray or  lighter shade backgrounds look very elegant and professional. No offense to bloggers who do it the other way. But planning a color scheme is difficult for dark backgrounds. So white and gray are the best bets. And photos look terrific too.
• Choose a readable font. There s no point in blogging a great recipe if its not readable. If you want your readers to catch on to your space, then make sure they can read your posts without effort. Choose a nice size and a professional looking font for your posts. In fact fonts play a vital role in almost all aspects.
• A pages tab is a super nice way to make your blog look professional. So add the pages tab gadget if you havent added it yet.
• A drop down menu involves a lot of coding but believe me, it makes your blog look amazing. Will do a detailed post on that too soon..
• Before you add a gadget, think from your readers shoes. Will this gadget be of any use to me? Will i like seeing this on someone s space? Stuff like that you know. As much as i agree that it s your blog, there are people reading your space and so keep them in mind.
• Connect with your readers. Give them insights on who you are and what you do when you dont don the apron. Write a nice about me page. It gives a personal touch to any blog.
• And then there s the header. A header makes all the difference. Oh there s the favicon too which can create a niche for yourself. I ll try and post a few free to use headers soon. If you want me to do a header for you, shoot me an email. I ll also take you through some photoshop techniques when i do the posts on headers.

So, that s it for today. Beginning next sunday, lets begin work on spicing. No new recipes this week for me. Only tried and tested ones. Like i made this decadence and then some Mint centered chocolates. Too much chocolate for a not so chocolatey person. But still, Mr. P enjoyed it and his wide grin is worth any effort. Any new cooking on your front?? Let me know! And come back next sunday...

Mint Chocolates~ Homemade

A post on my space is way overdue. Thanks to the weather, juggling between shopping and spring cleaning and socialising like there s no tomorrow. It s been a heck of a week punctuated with eating out too often. And hence, there has been no chance to cook. Lunch was only simple meals and breakfast was breakfast as usual. So amidst all this mayhem, i really couldnt find the time to make some thing that can be called a part of a filling meal. But that dint stop me from making chocolates at home.

         Ever since i bought that pretty little glossy book on chocolates by Nita Mehta, i ve been dying on and off to make them chocolates. Now, todays batch or rather day before yesterdays batch was made on a whim. I realised that planning to make them was only going to remain planning and never materialise into some yummy chocolates. So, the other day, even when the temperature was hovering a lil above 39 C, i couldnt stop myself from entering into the kitchen and chopping up the chocolate. Let me tell you, once you make chocolates at home, your conception of chocolates and cocoa will change manifold. Such is the beauty of the whole process and then the chocolate itself.

       After flipping through Nita Mehta s book, for like maybe the 100th time, i zeroed in on 2 recipes. Mint filled chocolates and marble chocolates. Because i think mint is exotic and because i was bored with marble due to the extensive gorging on the marble cake that i made sometime before, i settled on mint chocolates. Also, i couldnt wait to try the mint essence that i had finally managed to discover after much huffing and puffing in Baroda. It will be a totally crass understatement if i say the chocolates were fantastic. Like one of my students said, they were out of the world. But the biggest compliment came when a friend said i could wrap them and sell them. I m not a chocolate person. No, not even a tiny one. But then even i couldnt resist these and they were terrific. I made a baby batch for i am still in the beginner league of making chocolates at home. But then there were calls for more and some more. So give it a shot and it actually doesnt take much effort or time.

Prep Time: Under 30 mins
Cook Time: 20 mins to make the sauce 
             20 mins to melt the chocolate
             10 mins to set the shells
             2 hours to set the finished batch of chocolates
Yields 12 chocolates

( Choosing the right mold for your chocolates are very important. You wouldnt need a very deep one for these chocolates though. Try buying one of those silicone molds. They are pricey but the shapes are beautiful, tapping the chocolates out is a breeze and is no fuss when it comes to cleaning. You must give it the said time to set. When, melting the chocolate, make sure the pan in which you melt it s completely moisture free and that it fits exactly over the deeper pan. If you have steam coming out, then your chocolates may not be great. For more details on melting chocolate read this)


What You Need?

For The Chocolate:

Cooking chocolate dark 150g chopped coarsely
Molds of your choice

For The Filling:

Polo mint sweets 12
Sugar 5 tbsp
Corn flour 1/2 tsp
Fresh Cream 2 tbsp
Mint essence 1/4 tsp
Green food coloring the liquid ones a small drop(optional)

Equipments:

Chocolate mold of your choice
Double boiler or a pan which will fit into a larger vessel perfectly but having gap between the bottoms of both.

How To Make It?

Making The Sauce:

Combine the polo sweets and sugar and blend to a fine powder in a blender.Sieve and set aside.
In a mixing bowl, add the mint sauce, cream, food color and the powdered sugar mixture and combine well.
Heat a heavy bottomed pan and pour this into the pan.
Stir continously for about a min on medium flame until you get a semi solid consistency.Dont cook for more than a min as the sauce hardens as it cools down. We dont want mint brittle here. So be easy on the sauce.
Set aside to cool.

Making The Chocolates:

Fill a large pan to half with water and bring to boil.
Place a pan over the pan of water and make sure that steam doesnt escape from the sides.
Now, add the chopped chocolate to the pan and wait for it to begin to melt.
Once it begins melting, start stirring the chocolate with a dry wooden ladle until its completely melted and the chocolate is shiny in texture. Let it cool for about 4 to 5 mins.

Making the shells:

Spoon a tbsp of chocolate into each of the grooves in your mould.
Drop the mould gently on to the kitchen surface.
Now, invert the mould into the pan in which you melted the chocolate. All the excess chocolate comes out and you will have the sides of your grooves coated in chocolate. Now put the mold into the freezer for about 10 mins until set.
In the meanwhile, place the chocolate over the hot water.
(in my opinion, this is the time when the curious cat in you wants to open the fridge every second minute to check if it s done. But resist the urge and just think about the chocolates)

Filling The Chocolates:

After 10 mins, take the mould out and set on a kitchen surface.
Spoon about 1 tsp of the filling into each groove.
Once you ve filled all the grooves with the filling, pour the melted chocolates in the mold till it overflows.
Gently drop the mold on the surface.
This is to make sure that the chocolate coats the filling completely and the chocolate s sealed. It looks very ugly if you have some filling peeping out.
Now, put this in the fridge to set.
Takes about 1 hour to 1 hour and 45 mins.Mine took exactly 1 hour and 20 mins.
If you tap the chocolate on the top and if it s hard, then you know it s done.
Now, gently tap the chocolates onto a clean surface.
Transfer to a clean air tight container and keep refrigerated.

You can even wrap them up as small gifts!!

Carrot Kosambari

I ve been wanting to post some easy peasy recipes that may look like you slogged out in the kitchen but in fact, it dint take 10 mins to put together. The kosambari or the koshimbir is an eternal part of any festive meal in India across most of the cuisines. In madhwa tradition, we have 2 kosambaris for any auspicious meal.    
           The concept of a traditional thali has never failed to intrigue and amaze me at the same time. If you observe keenly, it can be made out that the whole thali is such a balance of indulgence and health. While the koshimbirs are indian salads traditionally made with soaked and uncooked lentils combined with carrots or coconuts and lemon juice ocassionally, the poriyals or the subzis are always one boiled vegetable stir fried and the other a root veggie that s roasted or any veggie that s shallow fried.Brilliant thought. While the shallow fries are for the young and the bubbly, the stir fries are a boon to the old people who have difficulties in digesting the food.
      While the first course is dal and rice served with a big dollop of ghee, some where mid way through, we have tangy rasam to ease digestion. Once your stomach has made some more space, they follow with the second serving of the sweets and then comes some yoghurt and rice. To help speed digestion. This way, no one suffers dyspepsia and everyone is content. Young or old. Man or woman. Child or adult. And there s a treat for everyone. To soak up the indulgence in a beautiful way, we have the paans that are handed out. I mean, what an amazing way of thinking. You indulge and the same time, your body is taken care of too.

The kosambaris are my favorites. In fact i remember, as a child, i used to have only those things that were served in addition to the rice. I used to explain the concept to amma saying that rice was an everyday affair but the goodies came only once in a while. And amma as always, let me indulge. Not once minding but making sure that i finished with yogurt and rice. Even this day, i never fail to be wide eyed at the huge spread at a family get together or at a wedding and i go for a grab of only those extra extra goodies that they serve.

Carrot kosambari is something that i make when i m simply cross with the skillets and the knives in my kitchen. Quick,easy and healthy option and tastes simply divine with rasam and rice. But my best bet is with sambar and rice of course.

Prep Time: Under 10 mins
Cook Time: Under 5 mins
Serves 2

( I sometimes replace 1/2 cup of carrot with 1/2 cup soaked yellow moong dal.And that s another delight truly. But a lil time consuming. Add a handful of grated raw mango for a twist. You can even chill this before serving. Dont skip the sugar. It gives an excellent sweet tangy flavor to the salad.)


What You Need?

Carrots peeled and grated 1.5 cups
Coconut grated 3 tbsp
Juice of a lemon or 2 tbsp lemon juice
Sugar 3/4 tsp
Salt to taste

To Temper:

Oil 1.5 tsp
Mustard seeds 1 tsp
Green chili 1 chopped finely
Hing a large pinch

To Garnish:

Coriander leaves chopped finely 2 tbsp

How To Make It?

In a mixing bowl, place grated carrots, coconut, salt, sugar and lemon juice and combine well.
Heat a wok with oil and add all the ingredients to temper in the same order.
Add this to the carrot mixture.
Mix well.
Garnish with cilantro.

Serve with rice and sambar.