One of the brined vegetables that goes well with Dal rice, curd rice or even in wraps or as a topping over salads is the versatile carrot. I love mine spiced with a few green chillies and ginger added to them. You may also use sliced garlic or baby onions if you wish to.
4 carrots sliced into strips
3 green chillies slit but kept intact at the base
2 inch piece of ginger either sliced or just crushed
1 lemon sliced into thin roundels
200 ml water
1 tbsp salt
5 tbsps vinegar
Arrange the carrots, green chillies , ginger and sliced lemon into a thoroughly washed and dried glass bottle. Drop in the water, salt and vinegar. Screw on the cap or use an air tight bottle. Leave it outside for a day and then refrigerate it. You can start using them from the third day onwards.
Note: I have not boiled the water to make brine as I have used just four carrots. Always boil the water to which salt has been added to brine larger quantities of carrot or any vegetable.
This is one of the most delicious ways of serving a toasted sandwich . Easy to make and one which children and adults will simply love! You can also serve it as a hors d’oeuvres or as a snack with tea.
10 slices of bread
5 tbsps of butter
5 cloves of garlic grated
1 tsp chilly flakes
1 tsp mixed herbs
1 tbsp finely chopped coriander leaves
For the filling:
100 gms sweet corn pressure cooked
5 slices of cheese
Salt, pepper to taste
Combine the butter, mixed herbs, chilly flakes and grated garlic. Season with salt and mix thoroughly. Apply it on both sides of the slice and toast one side well. Place the toasted side facing upwards and spread the corn mixture. Place a slice of cheese and cover it with another slice with the untoasted side facing upwards. Roast both sides on a gentle to medium flame till the cheese melts and the slice is brown and crisp. The aroma of the garlic getting roasted is irresistible. Remove, cut into triangles and serve with tomato ketchup.