It is a festive season here, we celebrate a plethora of festivals continuously between August & November every year, and every festival is celebrated distinctively in different parts of India. It is quite astonishing to find how the cuisine, culture, and customs vary from one region to other even within South India. Kosambari is a traditional lentil salad popular in South Indian states (particularly in Andhra, Karnataka and some parts of Tamilnadu) offered to deities in this festive season and also served to guests at the wedding parties & other functions.
Generally we carry a box of assorted sweets, chocolates, or dry fruits when we visit our friends or relatives, likewise we also receive such gifts from our guests. We usually finish them in a couple of days except the milk sweets, they remain untouched for few days. Ever since I read a slogan encouraging veganism “cow’s milk is for calves, not for humans”, I began to believe it is our greed that we use cow’s milk and thereafter it makes me feel guilty to waste milk or milk products. So I always look for efficient ways of using left-over milk sweets, and I find carrot halwa as a delectable transformation of milk sweets that I like the most.
Actually I am not a soup enthusiast and I like to take hot vegetable soup only in the rainy evenings or winter nights. Nevertheless I like the idea of serving simple yet wholesome soup & salad for dinner as it makes us feel absolutely satiated. Sweet corn soup with sprouted moong salad is one such hearty meal that can be prepared with little efforts.
It was quite captivating to see an array of flavorful creamy curries in green, red, orange & yellow colors when we dined at a restaurant in Chiang Mai, Thailand a few years ago. Hence I brought back Thai herbs & spices used for making those curries and prepared vegetable curries. I was extremely delighted that I could manage to bring out the similar flavor, texture and also the perfect color.