This Carrot & Methi Leaves stir fry is as simple as it gets, As the name suggests, It is packed with the goodness of carrots & fenugreek leaves. It has just a bit of heat from a couple of green chilies used & a hit of flavor from Garam Masala. Its that simple yet a very lovely dish.

Eat this with Phulkas or parathas or have it alongside Dal Chawal or Rice & Rasam. You can even stuff this in your sandwiches or make Kathi Rolls. Either ways, you are going to love this one

How to:

Wash & peel the carrots. Thinly slice the carrots lengthwise & set aside. I used a Vegetable Slicer to do this. Pick & wash methi leaves. Drain all the water & pat them dry using a kitchen towel.

In a heavy bottom pan, Heat cooking oil. once hot enough, splutter cumin seeds. Add chopped green chilies along with diced carrots. Add some salt & mix well. Let it cook gently for about a couple of minutes. 

Add chopped methi leaves & give it a good mix. Saute for a couple of minutes more. Add the Garam Masala next. sprinkle very little water & close the lid. Allow it to cook on low flame for another 3 - 4 mimutes more. Saute in between so that the bottom does not get burnt. The carrots should be well cooked yet should retain its firmness, 

Check for salt & give it one final stir before turning off the heat. 

So I once attempted making a coconut less (what's that ?? )  chutney & the results were pretty good. 

You Will Need:

How To:

Kosambari is a fresh Raw Salad served as a part of the Traditional Kannada Meal. It is usually made using soaked & drained Mung or Chana Dal with fresh diced cucumbers or grated carrots with a generous dose of fresh coconut.  A meal served on a plantain leaf during weddings/festival or other auspicious occasions will always consist of 2 types of Kosambari, 2 types of Vegetable stir fries along with other yummy goodies. 

Kosambari is also made using Mung Sprouts, Roasted Grounds & even Sweet Corn. This Mung Sprouts Kosambari has just 4 ingredients & is very easy to put together. I make Kosambari quite often for its high protein content. If you are a health freak & want options for a high protein vegetarian meal, this makes a great option. 

How To:

Making Sprouts at home is not such a big deal but it does require a bit of planning. But it certainly is better than picking up a packet of sprouts off the shelf in the supermarket. If you look at it, store bought sprouts are quite expensive also why buy when making it at home is so easy peasy :)

I do admit that I have picked up sprouts from stores more often than not, but off late I have been making them at home. Of all the legumes, Mung Beans takes the least time to sprout & can be eaten raw, while others like Chickpeas or black eyed peas sprouts do require steaming

 

Clean about half a cup of Mung Beans in several changes of water. Soak the Beans in plenty of water. Once the beans are soaked, they double in size so make sure you use plenty of water. Set aside for about 7-8 hours or overnight. Drain all the water & transfer the beans into a vessel. I use a perforated steel container that looks like a colander. Close the lid & set aside in a corner of your kitchen or in a nice warm place & keep it undisturbed for about 15-18 hrs or until the beans have fully sprouted. You can also use a colander or tie the beans in a  muslin cloth to make sprouts 

It takes anything between 15 to 20 hours to sprout fully, depending on the weather. It takes lesser time during the warmer months & during winter, it may even take 24 hours 

To to make sprouting a wee bit faster during winter, heat the oven for a couple of minutes until its slightly warm. turn it off & place the container in the oven. Make sure you don't turn on the oven by mistake :)
Once the sprouting is done, store them in an airtight container in the fridge.  Follow a similar method to sprout other beans too but it may take longer to sprout 


I make sprouts once a week & store it in an airtight container & use as an when required. I use them in Salads, stir fries, soups & I simply eat a handful when I feel hungry. 

I have very low tolerance for heat & thankfully this summer has not been very hot here. The rains have been making an appearance every now & then much to our delight. The last couple of days have been very warm here. The sun is at its peak in the afternoons & even a small trip to the grocery store has been a sweaty affair

During Summer, I usually make a large batch of Spiced Buttermilk & chill it in the fridge. It is usually my post lunch & post dinner drink. Or when guests drop by, they are more than happy when a glass of chill buttermilk is offered

How To:

In a large vessel, add 1 part water & 1 part yogurt. Mix well with a whisk & set aside. You can also blend it in a blender for about 30 seconds.

In a mortar & pestle, coarsely grind the green chilies, curry leaves, ginger & cumin. Add it to buttermilk along with some salt & a bit of asafoetida, Let it rest for about 10 minutes or longer. Strain & pour into glasses.

Before serving, sprinkle a pinch of chaat & garish with fresh chopped coriander

You can also grind the Masala into a paste instead of pounding it in a mortar & pestle but I prefer the previous method & the ground paste changes the  buttermilk into a greenish hue & I prefer White looking buttermilk :)  So much better than reaching out for a bottle of Cola .. Try it !!