As mentioned in my previous posting for Baingan Masala, we have began growing a couple of items in our yard - particularly cause it's fun, healthy and really convinient.
Dad has somewhat began a herb garden at one side-with mint, basil, rosemary on top of the curry leave and pandan plant which we use ubiquitously in Indian and Malaysian cooking.
On a personal note, I've began frequent gym workouts recently and hence have focused my daily diet on more healthy eats :). We now have raita's(yogurt based salads) frequently at home as it provides a good source of protein and probiotics for a healthy digestive tract and also cause it's extremely simple to assemble - shred in some vege's and add salt for taste and it's ready to be eaten. One of my favourite ways of preparing raita is with carrots and mint leaves ( plucked freshly from my herb garden). This recipe is submitted to the Grow Your Own #31 July event hosted by Andrea.
Carrot and Mint Raita
1 cup unsweetened chilled yogurt ( I use the low fat version)
1 medium sized carrot - shredded
a bunch of mint leaves ( can be chopped finely if you'd like)
a sprinkle of salt
a sprinkle of chilli flakes
1. Simply pour yogurt in a serving bowl and add carrots, mint, salt and chilli flakes
2. Best served as an accompaniment to curries.