Recipe for Koshmbir?

Answer 1

Mulyachi Koshimbir
A bunch of red radishes (mine had 24 of them)
½ cup yoghurt
salt to taste
some coriander leaves for flavour & colour

1 tsp oil
¼ tsp mustard seeds
2-3 green chillis
Clean, wash and grate the radishes. A food processor with a grater attachment (or an enthusiastic/obedient husband) will come in handy. My radishes yielded 1 1/2 cups gratings. You could take the same amount of white radish instead of the red variety. Squeeze the gratings lightly in your palm and transfer them to the bowl in which you would like to serve the Koshimbir. (I know there will be loss of nutrients when you squeeze out the juice, but if this is not done, the Koshimbir will be totally watery and unenjoyable.). Add the yoghurt to the radish gratings. Add salt and chopped coriander leaves. Cut the chillis in pieces a centimetre long.
Heat oil in a pan/tadka ladle. Once the oil is hot, add the mustard seeds. Let them splutter. Add green chillis and take the pan/ladle off heat. This way the chillis won’t discolour.. Let the pan cool down. This is VERY necessary as otherwise the hot oil can ruin the taste because it would make the yoghurt bitter.. Mix the Koshimbir well. Garnish with some more chopped coriander leaves, if you like.

Answer 2

Koshimbir
2 Carrots
1 Green Chili finely chopped
4 tsp peanuts - coarsely ground
1 tsp Lemon juice
1/2 to 3/4th tsp Salt
2-3 tsps Sugar
For tempering
2 tsp Oil
1 tsp Black Mustard seeds
1/2 tsp Asafoetida
For garnishing : Freshly grated coconut (if available) and chopped cilantro leaves


Peel and grate carrots. Add the coarsely ground peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well. Keep aside. Heat oil in a pan. Add mustard seeds. As they start sputtering, add asafoetida. Pour this over the carrot mixture. Mix lightly. Garnish with coconut and coriander leaves.

Answer 3

Kaanda-Tomato koshimbir- type 1

Ingredients
1 medium sized tomato,
1 small onion,
2 green chilies
coriander leaves,
salt,
and sugar (optional),

1. Chop tomato, onion and chilies finely.
2. Add salt, sugar and mix well.
3. Garnish with coriander leaves. Chill and serve.

Gajarachi (carrot) koshimbir
Ingredients
2 fresh carrots,
3-4 green chilies,
4 tsp peanut powder,
coriander leaves,
1 tsp lemon juice,
salt,
and sugar.
For tempering:
2 tsp oil,
1 tsp mustard seeds,
1/2 tsp asafoetida,

1. Peel and grate carrots.
2. Add peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well.
3. Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida. This is a tempering for koshimbir.
4. Pour this tempering on the prepared mixture. Garnish with coriander leaves and serve.
Variation: Add 1 small chopped tomato and skip lemon juice.

Answer 4

One carrot, one cucumber, 2 chillies, 1 tomato, 2 table spoons coriander leaves, salt taste-wise, 1/2 cup curd, 1/2 tablespoon oil, 1/3rd tablespoon mustard seeds.
Cut carrot, cucumber, chillies, tomato, coriander leaves into small pieces, mix it well. Heat oil and put mustard seeds into it, put this oil onto the mixture. Mix it well. Put curd and salt and mix well. Yummy Koshimbir is ready to it.

Answer 5

Cabbage With Chana Dal

-Cabbage 500 gms
-Chanadal 100gms
-Dry Red Chilli whole 4nos
-Mustard seeds 1tsps
-Turmeric Powder 1tsp
-Garlic & Ginger paste 1tsp
-Salt to taste
-Oil 2tsps
-Coriander powder.

Method:-

1) Boil chanadal in 3 cups of water, stain and keep aside.
2) Cut cabbage into small dices.
3) Heat oil add mustard seeds, dry red chilli and then add ginger garlic paste cook for 2 mins.
4) Add cabbage cook until soft.
5) Add turmeric powder, salt & chanadal mix well.
6) Then add coriander powder.
Serve hot.

ENJOY!!

Answer 6

kanda-tomato,carrot,raddish,cucumber, you can make from any of these. 1. cut them properly, add salt sugar chilli powder coriender and mix wel. 2. heat oil for tadka add mohri jeera and hing curry leaves. 3. splash tadka on it and cover for some time. koshimbir taiyar.

Answer 7

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