Not so long ago we had one of those lazy weekends where we did not feel like cooking much , did not feel like going to restaurant either and just lazed around, made just plain rice and simple daal. But then when hunger struck us we were left drooling and thinking of different possibilities, options and more yummy stuff to munch along with the plain food. Dear Husband (DH): “Wish we had a simple lemon pickle at least and that would have kicked up a notch of this plain food. We need to make it next time and keep it…
- Indian Festival Recipes
- Karnataka Recipes
- Konkani Recipes
- Pasta Salads & Soups
- Sankranthi/ Pongal Recipes
Cucumber Kosambari / Taushe Koshimbir
Kosambari is a typical and traditional saladin Karnataka. It is prepared during major festivals, auspicious occasions, and marriages and even offered as ‘prasada’ in temples. This is also called as Koshimbir in Konkani and Maharashtra and is very easy to prepare. Kosumbari does not involve any cooking, it is basically a mix of soaked lentil and raw vegetable of choice (cucumber or carrot or both) with right seasoning. It is very high in protein and also has a cooling effect on the body because of Moong Daal and Cucumber. Kosambari tends to become runny if kept for a long…
Announcing Herb Mania – Fenugreek
This month’s herb for the Herb Mania Event is Fenugreek. This event was started by Dee of Ammalu’s Kitchen and when I checked with her, she graciously agreed to let me host the event for this month. Thank you dear Dee for giving me this opportunity. I am also nervous and excited as I am hosting a blog event for the first time. Fenugreek is used both as an herb (the leaves) and as a spice (the seed). Methi has been widely used for its culinary and medicinal properties. Fenugreek is mainly used as a digestive aid. Supplements of fenugreek…