Hello! I am not sure if anyone even visits this website anymore. Oh well, just for our benefit, I am going to add a recipe in here. We have been busy parents (oh it feels so good to even say that) . Ashwin keeps us busy. Rajesh hardly takes pictures of anything or anybody else other than Ashwin. I can’t think of anything else other than what else I can cook for him, how can I keep him entertained. He walks like a pro and he thinks he talks like a pro. He says na no no when we touch things he is not supposed to touch. We control our smiles as we try disciplining him. He is a crack up and we have no clue how time flies.
We had a fantastic trip to India. We celebrated Ashwin’s birthday in India and had the opportunity to meet both sides of the families and introduce Ashwin. He enjoyed every little things- noise, people, rides in rickshaws and ordering everyone to switch on the fan even when it was on (he meant, “ I am still warm”)
Speaking of warm, it is still warm in California. So to cool off, we made a beet carrot salad. It is super simple and tastes great. Crunchy and refreshing!
Apple – 1 cup, grated (use pink lady or granny smith)
Beets – 1 cup, grated
Carrot – 1 cup, grated
Vegetable oil – 2 tsp
Ginger – 1 tsp, julienned
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Lime juice – 1 tsp
Salt & pepper to taste
- Peel and grate apple, beets and carrots in a food processor and place in a large bowl
- Heat oil in a sauté pan; add ginger, mustard and cumin seeds. Sauté for roughly 30 seconds to allow the flavor of ginger infuse in the oil.
- Drizzle over the salad, stir in lime juice, salt, pepper and toss.