Saturday, July 3, 2010

Connemara Kosambir

Well with all the recipes using greens I was at risk of turning into the turnip leaf version Pvt. Benjamin Buford 'Bubba' Blue from Forest Gump, so heres another beetroot recipe.

This is a beetroot salad from Maharajtra in Western India.

Kosambir are very simple no-cooking, mix and match recipes with raw vegetables/lentils, are healthy and easy to make.

1lb of peeled grated beetroot
1/2 cup peanuts and/or cashews roughly crushed
1/2 cup onion finely chopped
5 springs Coriander finely chopped,
(I used Osaka Mustard greens for extra heat)
1 Tsp roasted cumin powder
Green Chilies, finely chopped to taste
Lemon or Lime juice to taste
Salt to taste

If it is available, a little coconut milk can be nice to turn the chilies into a paste.

Just throw in a bowl and mix. If you are grating/shredding the beetroot by hand, don't wear anything you don't mind losing, this is one recipe that men have a right to wear an apron for

Beets are very healthy. A lot of recipes ask that you add sugar, but small beets are very sweet.
The beets and onions have a lovely crunch to them.
Add the chopped onions to the salad only when serving, otherwise the salad loses its freshness.
Its also best served a little chilled, so stick in the fridge for about an hour before serving.

It can be a lunch salad, or a side dish with curries.

You can make it mild or hot.

TOP TIP: Have this mixed with cold leftover rice, especially basmati - delish.

आप का खाना स्वादिष्ट हो (āp kā khānā svādiṣṭa ho) as they say in hindi, but dont ask me to pronounce it.

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