It’s spring and there are colours around us. The vegetation sports a new green and blooms of all colours of the rainbow are splashed in nature. The Easter Bunnies play the center stage. Frolicking little bushy tails and pointy ears adds up to the gaiety of the season. Other than eating carrots, Easter bunnies get to distribute colored eggs. Keeping the carrots and eggs in mind, I decided to bring in two recipes, which would have these as the main ingredients.
Salads are of various kinds. Fresh and easy to make and often takes no time to assemble. Around the world, people make salad as a side dish, starter or even have it as a main course during a quick lunch or dinner. Salads are no brainer, and are the result of tossing up of ingredients or even leftovers for that matter that a person might like to eat. During the early spring, fresh veggies offer the best salads. I made this with grated carrots, you may substitute it with coleslaw or fresh grated coloured cabbage.
Prep time: 15 mins Cooking Time: 5mins Type: Salad/Side dish
Big sweet carrots: thick grates or very thin strips
Green chilies: as per taste
One lime: pitted and juiced
A pinch of mustard
One dry red chili
Salt according to taste
Oil: one teaspoon
Mix the sliced carrots with lime juice, salt and green chili. In a small fry pan pour oil and let the
mustard seeds splutter with the dry red chili. Pour the seasoned oil into the carrot mixture. Mix
well and serve cool. This is a perfect side dish, which can go well with rice, roti or paratha and
Pearly Eggs in Sour Cream
Eggs are easy to make recipes. These are liked by vegetarians and many non-vegetarians, making
it a versatile dish. A quick lunch or dinner with some rice, naan, or paratha, with a side of
veggies makes up a complete meal. Rich in protein, eggs are good as main dish and sides.
Prep time: 15mins Cook time: 20mins Type: Indian/Main course
Egg: 1 dozen boiled
Green chilies: 3 sliced through
Onions: 2 medium size chopped very fine
Ginger: about 1 1/2 inch ground to paste
Garlic: 4 to 5 big cloves ground to paste
Salt: to taste
Turmeric powder: 1 tea spoon
Garam Masala Powder: 2 tea spoons
Sour cream: 1 cup
Cilantro: few leaves for garnish
Boils and shell eggs, and keep aside. In a flat bottom pan, heat the oil and fry the onion, till transparent. Add the garlic-ginger paste to it and season it with salt, turmeric and the garam masala powder. When oil separates, add the sour cream. Add the eggs and let it simmer for few minutes. Remove from heat; garnish it with the slit green chili and cilantro leaves. A piping hot egg curry ready to serve.
Text and pix by Author