My experiments and experiences with cooking vegetarian food

Saturday 25 August 2018



Beetroot 1
Kanda / Pyaz / Onion 1 small
Mith / Namak / Salt 1/4 teaspoon
Sakhar / Sugar 1/4 teaspoon
Green chilli 1
Khobra / Grated Coconut 2 tablespoon
Limbu ras / Lemon juice 1 tablespoon


This recipe takes about 10 minutes of preparation time.

Steps to make Beetroot koshimbir / Salad

  • One beetroot can server up to 5-6 people. Here I have taken 1/2 portion of the beetroot.

beetrootcut beetroot 

  • Peel the skin off, wash and grate the Beetroot.

peeled beetroot

  • Mix Chillies, grated Coconut, Salt and Sugar.


  • Add Beetroot, Lemon juice and Onion and mix together.


The koshimbir is server with Rice as a side dish.

Saturday 4 August 2018

kanda chutney


Kanda / Pyaz / Onion 1 medium size
Dry Chilli 2
Chinch / Tamarind 1/2 teaspoon
Gul / Gudh / Jaggery 1/2 teaspoon
Khobra / grated Coconut 1 cup appx. 100 grams
Mith / Namak / Salt 1/4 teaspoon


The dish is very easy to make and hardly takes about 10 minutes of preparation time.

Steps to make Kanda chutney

  • Make small pieces of Onion.
  • Optionally, you can dry roast the chillies to enhance the taste of chutney.
  • Put all the ingredients in the mixer, add little bit water and grind till  it turns into a smooth paste.

The dish is to be served with Chapathi or Bhakri which are two different versions of Indian breads.