September 24, 2014

Tomato and corn salad and comfort fits

Now that the mornings are cooler, I have been sorting kids clothes, adding some layering, full shirts and t-shirts and removing clothes that are too small and storing stuff that can be used next year.

I had a lot of clothes to give away this time, mostly Tiny M's because he is suddenly a toddler and I have bags full of baby clothes. It took some time, but I had to sorted by months. They were then separated into many piles - going to india to MIL's neighbor, Aswin's cousin who will soon have a little baby, a colleague friend and donation.

What do you do with the clothes that don't fit anymore?

After coming back from India we have been at the Farmer's market and it is overflowing with so many fresh vegetables and fruits. I picked up cantaloupe, tomatoes, corn, radish, beetroots, eggplant and herbs this week.

The tomatoes and corn came together nicely in a salad we had with tandoori chicken. The beetroots went into a pachadi and the greens were a quick stirfry.

Here are the two quick recipes from the week's cooking.

Tomato & corn salad
Tomato and Corn Salad:

3 medium tomatoes
2 medium corns
1/2 onion
handful of cilantro - chopped (you can replace it with dill too)

1 tbspoon honey
1 tbspoon lemon juice
2 tbspoon olive oil
salt and pepper

If you grill the tomatoes, choose slightly bigger ones. Or you can just chop smaller cherry tomatoes and not grill it. I feel that grilling brings out the juices and makes it sweeter.

Grill the tomatoes for just a couple of minutes on the grill and take them off. Chop the tomatoes.
Grill the corn and take them off the cobb. Slice the onion into thin, long slices. Cut the cilantro into thin, fine pieces.

Tomato & corn salad
Add it together in a bowl and add the dressing. Serve immediately. It has a sweeter taste and goes well with grilled chicken.

Beetroot greens stir fry
Tomato & corn salad
Do you have a bunch of beetroot greens that came with the beetroots. Don't throw them away. They make a great green stirfry without much effort.

Beetroot stalks from 2 beets
1 tspoon panch phoron (bengali five spice)
1 clove garlic - sliced
2 tbspoon oil
1/2 tspoon turmeric powder
1/4 tspoon fresh pepper
Salt to taste

Wash and chop the greens.

Tomato & corn salad
Heat the oil and temper it with panch phoron and garlic. Then add the turmeric powder and the greens. Let it saute for 2-3 minutes. Add salt and pepper and let it cook for another 6-7 minutes till it's cooked through.

Serve with rice and dal. It is even good as a side with a burger!


  1. Both vegetable dishes look delicious!

    When I went to India last month, I took a lot of Lila's gently used outgrown clothes to give away. But I still have a bunch of nice clothing left and am planning to sell them (along with some toys) at a kids' consignment sale next week.

  2. Without Salad Food is nothing. Loved this recipe, thanks for sharing this.


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