This week just flew by because firstly it started on Tuesday after the long weekend and then it was packed with activity. I gave belated birthday treat to my friends at work and was to go for this play at Prithvi with my vegan girlfriends. We did manage to catch a quick dinner of minestrone soup and tofu hummus sandwitches just before the show. I was to go for this kitchen gardening workshop on Saturday but unfortunately it got cancelled and there is a Flamingo watch at Sewri which I am still contemplating whether to go or not. There is some sky watching on Sunday and telescopes have been setup at various spots all over the city. I am tempted to go for that.
Mornings have been busy because this week was my turn to give market view at the meeting and I have been making dosas everyday for breakfast. Usually some pickle or chilli garlic dry chutney is sufficient as a dip but once in a while I do like to make a chutney. The following recipe is a variant of the tomato garlic chutney only I have replaced tomato with carrot. This makes it a little sweet instead of sour and also adds up the good nutrients like beta carotene because of the carrots.
Carrot – 1
Garlic cloves – 4-5
Coconut – 1 inch
Chickpea gram – ½ cup
Salt , green chilli – to taste
– Fry the garlic and then add chickpea gram and roast it a little more
– Add cut pieces of carrot and coconut
– Grind it all together with little water and add salt, chilli to taste