Thursday 21 August 2014

Carrot Salad (Gajarachi koshimbir)

Most Indian meals are accompanied with a side salad which is flavoured with some tadka (tempering). One such salad is the gajarachi koshimbir - a Maharashtrian side dish. This carrot salad is made from raw carrots along with some other ingredients and finished off with a tadka of chillies and cumin or mustard seeds.This is very simple to make, healthy and super tasty!
I have tried to make this like my mom makes it - though I can never get that exact taste, it is quite close to it :) 


3 medium carrots, grated

1 small onion, finely chopped
1 tomato, chopped
2 tsp lemon juice
1 tsp sugar
2 tbsp crushed peanuts
1 tsp ghee or coconut oil
1/2 tsp cumin seeds
2 green chillies, chopped
A pinch of asafoetida 
1 tbsp chopped coriander
Salt to taste


Add the grated carrots to a bowl along with the onion, tomato, lemon juice, sugar, coriander and peanuts( keep aside some crushed peanuts and coriander for garnish). Mix well

In a small pan, heat the ghee and add the cumin seeds. When they start sputtering, add the chopped chillies and asafoetida. Fry for a few seconds and immediately add to the bowl with the carrots and mix well.

Garnish with the rest of the coriander and peanuts.

* Leave out the onions if you don't like the raw taste. 


Sunday 3 August 2014

Poached eggs in tomatoes

On weekends, breakfast/brunch is my favourite meal of the day. Although once in a while I love going out for breakfast, we usually cook something at home, which is mostly eggs. One of my favourite breakfast recipes is the Mexican breakfast wrap and now this too has been added to the list. This recipe is inspired by the North-African 'Shakshuka' but I have made my own version of it giving it a Mediterranean touch. I have used chorizo sausage but you could skip it if you aren't a fan.  

This is a perfect sharing recipe and is great to rustle up when you have friends over for brunch.

Serves 3-4


1 small onion, cut in half and thinly sliced

1/2 a pepper (I used a yellow one for colour)
2 garlic cloves, finely chopped
100 gms chorizo sausage, chopped
400 gms can of plum tomatoes in juice
1 tsp olive oil
1/2 tsp cumin
2 tsp fresh thyme
1 tbsp coriander, chopped
1/2 tsp smoked paprika
3 eggs
Salt, as required
Feta cheese
Crusty bread to serve


Heat a tsp of olive oil in a frying pan (Preferably one you can also use to serve at the table). Add the cumin seeds and let them sputter. Toss in the garlic and cook for a minute. Add the chorizo and cook further for 2-3 minutes.  Add the onion and pepper and cook for 5-7 minutes. 

Pour in the can of tomatoes with the chopped thyme and coriander (leave some thyme and coriander for garnish). Stir in the paprika, add some water if the sauce seems to be drying out. Season with salt and cover and cook over medium heat for 15 minutes.

Gently break the eggs into the pan, over the tomato sauce and let them cook on a low flame.

Once the eggs are cooked, sprinkle over the rest of the coriander and thyme, and crumble some feta cheese on top. Cook for a couple of minutes. Serve with some crusty bread.

Have a fabulous start to the day!

Friday 1 August 2014

Rice noodle salad

Going with the salad theme, today we made a lovely light noodle salad with a sesame oil dressing.  It is quite easy to make and didn't need much preparation. The dressing is very simple and the flavours are subtle but they really work!
I used prawns because.. well I love prawns but you could try it with tofu and add more vegetables if you like.  You can also use cooked rice noodles, which are easily available in most supermarkets and save more time! 

Serves 3-4

200 gms dried flat rice noodles

225 gms of cooked king prawns 
1 carrot, cut into strips
1 spring onion, chopped
1 red chilli, deseeded and chopped
Handful of toasted peanuts

For the dressing

3 tbsp lemon juice

2 tbsp vegetable oil
2 tbsp sesame oil
1 tsp dried parsley
1/4 tsp dried red chilli flakes


Cook the noodles as per instructions on the packet.

Combine all the dressing ingredients in a bowl. Check for seasoning and salt as required. Add the carrot, spring onion, chilli and prawns to the dressing and mix well. Add the noodles and toss everything together. Sprinkle on the peanuts and serve.

If you don't like the taste of raw spring onion, then stir fry it with the carrot and chilli for a couple of minutes and add it to the dressing :)

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