Tuesday, July 22
Eat Healthy, Stay fit.... With so much 'diet advice' around today it is little wonder if you feel somewhat confused. I too am, but one thing i know, we should definately eat lots of salads for staying healthy, and that too with variations.The key to keeping salads interesting is to change the ingredients each time you make one.
Salads are usually served at the beginning of a meal, but a salad can also make a healthy, low-calorie meal all by itself. When you use lots of fruits and vegetables, they can also be loaded with vitamins and antioxidants.So, while searching for some in the blogs,i came across this one @ spicychilly ,found it nice and simple, tried and it came out yum.
I kept is exact as the recipe source. After making this only i came to know that a typical Maharashtrian koshimbir(salad) has usually has finely chopped veggies, the essential peanut powder and a tadka for tempering. Grated cucumber(kheera) or onions and tomatoes can replace carrot in this one.
2 fresh carrots
2 green chillies,finely chopped
2 tbsp of roasted and crushed peanuts
1 tsp of lime juice
½ tsp of sugar
Salt to taste
Coriander, chopped to garnish
1 tsp of oil
1 tsp mustard seeds
1 tsp urad dal
A pinch of asafoetida (hing)
A few curry leaves
Peel and grate carrots.
Add crushed peanuts, chopped chillies, lemon juice, salt and sugar. Mix well.
Heat oil in a pan. Add mustard seeds. As they start spluttering, add urad dal, asafoetida and then cury leaves. This is a tempering for koshimbir.
Pour this tempering on the prepared mixture.Toss the salad and garnish with coriander leaves and serve.
I'm sending this to SWC: Maharashtrian Cuisine
And to Eating with seasons August
And to WBB Summer Feast
And also to MBP : less is more
And also to SWC:Salads under 15 minutes.