Blogging is fun! I have been totally enjoying it I always loved cooking but now I enjoy taking photos of it and writing about it too. The only thing I am not too happy about is the amount of food I have been eating! Blogging has become an excuse for me to cook/bake more and eat more! lol… eating in moderation is something I am yet to master! To cut down on over eating I am considering slowing down a little on baking now. May be I should limit baking to once a week? What do you all think? How often do you all bake and more importantly how do you not over eat??
I am thinking of blogging a series of lite foods like simple salads and soups for a week. I thought at least because of that I will eat better! I am going to be starting with a super easy cucumber salad recipe! This is one of my all time favorite salads. My husband can eat one entire bowl of it for lunch.
It’s a south Indian cucumber coconut salad! I really like it because the combination of crisp cucumber and creamy juicy freshly grated coconut is out of the world! It’s really basic with a simple tempering of coconut oil, mustard seeds and a few curry leaves and just a little hint of green chili. Please use only fresh coconut for this recipe. It will not taste the same with desiccated or frozen coconut.
It goes very well with a simple rice and curry meal. I am sure it will be great served with almost anything!
This gorgeous green salad will reassure you that eating lite is great!
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- Cucumber 2 small
- Coconut – ½ cup
- 1 small fresh green chili
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Tempering:[/typography]
- Coconut oil 1tsp
- Mustard seeds ½ tsp
- Curry leaves – 5-6
Chop the cucumber with the skin and mix it with freshly grated coconut. Deseed the green chili, finely chop and add it to the coconut, cucumber mixture. Sprinkle with salt
For the tempering – heat oil in a little pan and add the mustard seeds. When it starts to splutter add the curry leaves. Turn off the heat and pour it over the salad. Serve immediately.