I don’t know about you but in my house, the carrot gets a bit of a step-motherly treatment. I take it for granted, don’t give it too much of importance, use it as a filler in combination with other vegetables and its presence solely dependent on the quantity needed and never stopping to consider its feelings. Basically, it always plays a supporting role and never gets its due limelight. So when I picked this theme of one vegetable in three ways, I figured it would be nice to hero the carrot for once.
Since the husband is travelling I am having a dairy overflow – too much curd and too much milk. So, I figured I could make some hung curd and have a fabulous sandwich with it. It turned out creamy and delicious with the daughter happily munching away and I have been patting my back ever since.
WHAT WE NEED
8 slices of bread
1 carrot, grated
Hung curd from 1/2 litre curd
1 tsp chilly powder / curry powder / mixed dried herbs
Butter to toast the bread
WHAT TO DO
- Toast the bread slices with butter
- In a bowl, mix together the hung curd, grated carrot, spice powder and salt
- Apply the carrot mixture on a slice of bread generously and cover it with another slice
- Repeat the same for the remaining bread slices
- Though it is not mandatory to toast the bread, it is recommended because the bread otherwise is unable to hold it together and gets soggy due to the hung curd
This is my post for the Blogging Marathon under the theme, ‘One vegetable three ways’.