My ‘Go To’ Light Meal – Tomato Ginger Saar served with Koshimbir Wrap

 saar and  koshimbir wrap Saar is an Indian version of soup. This semi homemade recipe for Tomato Saar is quick and easy and fragrant with smoky cumin and ginger. Ginger,according to Ayurveda, is good for the appetite and digestion besides its many other healing qualities. The addition of coconut milk makes the flavor of the Saar linger a little longer on the tongue! For the coconut milk,I like to use coconut milk powder so I can mix as much or as little as I need. It stores well at room temperature. But you can certainly use coconut milk if that is more readily available.

I like to top the Tomato Saar with crackers such as the cute goldfish Parmesan crackers and some shredded Parmesan cheese but you can use croutons or your favorite crackers too.

Koshimbir is a salad that can be served with a meal too. Here I have used it is an easy to carry, wrap. For the Koshimbir, I add the Serrano pepper or a Thai green chili chopped fine as I like my food hot. But the recipe has the   chili split but in one piece so you have the option of removing it before adding the Koshimbir to the wrap.Green Chilies, according to Ayurveda, help the metabolism. So that is my other reason for adding it:)

The tempering of spices helps assimilate their goodness throughout the dish. Along with the lime juice, it makes a super yummy and healthy dressing!

The Saar together with the Koshimbir Wrap makes a light meal full of the goodness of vegetables! I love the flavor of avocado hummus with the Koshimbir but you may use your favorite flavor of hummus.

This is one of my favorite ‘go to’ meals!

Tomato Saar

serves 4

  • 1 teaspoon olive oil +1 teaspoon butter or ghee
  • 1/2 teaspoon cumin seeds
  • 1/2 inch piece of ginger peeled and shredded
  • 1 (10.75 ounce)can of condensed tomato soup such as Campbells
  • 1/2 cup yogurt whisked with 1/2 cup of water
  • 1/3 cup coconut powder dissolved in 1 1/2 cups of water
  • salt to taste
  • crackers such as Goldfish crackers and shredded Parmesan cheese to serve

 

Directions-

  1. Heat the olive oil and butter or ghee in a 3 quart sauce pan over medium heat. Add the cumin seeds ,stir and add the grated ginger and stir again for a few seconds until fragrant.
  2. Add the condensed soup and the yogurt mixture, stir and let it come to a simmer.
  3. Add the coconut milk and salt.Let the Saar simmer for a couple of minutes to assimilate the flavors! Top with your favorite crackers,croutons and shredded Parmesan cheese,
  4. Enjoy with the koshimbir wrap as a light meal!

Notes and Tips-

  • You can use low sodium chicken stock instead of the water in this recipe.
  • The Saar can be made ahead of time and reheated.Bring it to a gentle simmer before serving.

 

Koshimbir Wrap 

serves 4

For the Koshimbir– You may use whatever salad vegetables you have on hand or choose what you like. It is a great recipe for finishing up the lonely and sad looking carrot or tomato in the refrigerator:) This Koshimbir is a favorite of mine and the vegetables in my recipe are the ones I typically use.

  • 1  teaspoon olive oil
  • 1  teaspoon ghee or butter
  • 1 small Serrano or Thai chili pepper, slit vertically, keeping the stem end intact( optional)
  • 1/2  teaspoon mustard seeds
  • 1/2  teaspoon cumin seeds
  • 1/8 teaspoon hing or asafetida powder
  • 1 medium cucumber, peeled and diced
  •  1 carrot, grated
  • 1 big floret, cauliflower, finely chopped
  • 1 medium plum tomato, diced
  • 1 small onion,peeled and diced
  • 1/3  cup dry roasted peanuts,crushed lightly
  • 1 teaspoon sugar
  • Salt to taste
  • Juice of 1/2  lime
  • 1cup romaine lettuce heart, sliced thin into ribbons

 Directions-

  1. Heat a small frying pan over medium high heat. Add the olive oil and ghee. Add the green chili (optional), mustard seeds, cumin seeds and asafetida. Fry the spices for about 15 seconds. When the mustard seeds start to sputter,remove the pan from the heat and set aside.
  2. Combine the diced cucumber, grated carrot, chopped cauliflower floret and diced tomato and onion.
  3. Add the crushed peanuts, the sugar and salt.
  4. Combine the lime juice with the tempering ( oil+ghee/butter+ spices) in the frying pan. Pour it over the vegetables and mix well.
  5. Just before serving, add the lettuce  and toss lightly.
  6. If you have used the chili and don’t likebiting into it (like I do) , remove it.

For the wrap-

  • 4 medium sized wraps such as Joseph’s flaxseed and oat flatbread
  • Avocado hummus

Directions-

  1. Spread about 2 tablespoons avocado hummus on the flatbread.Top with the koshimbir, roll along the long side of the flatbread if it is rectangular, and cut into 2 or 4 pieces.
  2. Enjoy with the tomato Saar!

 

 

Notes-

  • 1 small sweet onion, finely diced may also be added to this Kachumber.

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