Ashwini's Kitchen Unbox recipes

NOODLES SALAD Cooking time: 15 minutes Serves: 2-3 Ingredients Chinese Noodles -2 cups boilled, chilled for 20 minutes Corn - 1 cup Carrot - 2 chopped Tomato - 2 medium sliced Paneer - 1 cup cut into small cubes Egg - 2 scrumbled (optional) Coriander - 1 tbsp chopped Mint - 2 tbsp chopped Italian Herbs - Oregano, Chilli flakes, Parsley Salt to taste Salad dressing Olive oil - 1 tsp + 1/2 tsp for fry Plain Vinegar - 3 tsp Garlic - 2 tsp chopped finely Procedure Bring the noodles for room temperature. In a sauce pan add 1/2 tsp oil, add chopped garlic, carrot, corn and paneer stir fry for a minute on high flame and keep aside to cool. In a bowl, add boiled noodles,raw tomato, above mixture, scrumbled egg, salt and mix well. In another bowl add 1 tsp olive oil 3 tsp vinager, garlic and whisk well and pour this mixture on the noodles. Sprinkle mint and coriander, mix well serve chilled.  

DRY FRUIT VANILLA COOKIES Cooking Time - 30 minutes Ingredients Maida - 1 1/2 cups Powdered sugar - 3/4 th cup Butter - 2 tbsp Vanilla essence - 1/2 tsp Egg - 1 Dry fruits coarse mixture - 1 cup  Raisins - 2 tbsp Procedure Prehaet oven to 180 degrees In a bowl add butter mix well. Add powdered sugar and mix well. Now add egg and vanilla essence mix well. Add maida, and make a soft dough. Make small round balls and coat with dry fruits mixture. Press and make a small hole with raisins, so that raisins will sit in the dough... Bake for 13 - 15 minutes in a preheated oven. cool and serve  Note:  Butter and eggs should be at room temperature. Store the cookies in air tight container.  

PUDINA EGG MASALA Cooking Time: 30 minutes Serves: 2-3 Ingredients Boiled Eggs - 3 Pudina - 1 cup Onion - 1 large for paste and few sliced Green Chilli - 2-3 Tomato - 2 small chopped Ginger - 1 inch piece Coconut - 3 tbsp Oil/Butter - 2 tbsp Jeera - 1/2 tsp Coriander powder - 1tsp Garam masala - 1/2 tsp Salt to taste Coriander for garnish Jaggary/ Sugar - 1/2 tsp Fresh Cream - 2 tbsp For the paste Grind coconut, onion, pudina, chilli and ginger with 1 cup water to a paste and keep aside. Procedure Heat oil/butter in a kadai. Add jeera, onion and saute for a minute. Now add the above paste and cook for 3-4 minutes. Add tomatoes and cook for a minute.  Now add all the masalas, salt and jaggary mix well. Now add fresh cream mix well, add boiled eggs garnish with coriander and serve hot.  

MAKKAI METHI THALIPEET This is one of my favourite breakfast recipe, from North Karnataka(my home town). Its really tasty, lightly sweet... Cooking time: 15 minutes Serves: 4 Ingredients Makkai flour: 2 cups Whole wheat flour: 2 tbsp Rice flour(optional): 2 tbsp Methi leaves: 1 1/2 cup chopped Onions: 2 small chopped finely Ajwain: 1/2 tsp Jeera: 1/2 tsp Green chilli: 4-5 chopped finely Tomato: 1 small chopped(Optional) Salt to taste Oil for drizzle Mix all the above ingredients in a bowl to a hard dough and keep aside for 10 minutes Other things : Muslin cloth/ or any thin cloth Preparation Take a muslin cloth, wet it in water and spread it. Take lemon size dough, keep on a muslin cloth and pat it into a thin roti with the help of water. Heat the tawa and drizzle oil on it. Now take the muslin cloth with the roti and put it upside down, slowly remove the cloth and immediately drizzle oil at all the sides. Turn it over and cook again. Serve hot with cu

HOME MADE VEGETABLE PIZZA I always use to wonder, how to make pizza at home. Then one fine day i experimented it just to see, but fortunately it came out very well, I and husband enjoyed....  So its your turn now... cook the pizza in just 10 minutes and serve..... Cooking time: 10 minutes Serves: 4 Ingredients 8" Pizza base: 2 bases Pizza sauce (I used Fransesco Mutti): 2 tbsp for each pizza base Any vegetables (carrot, corn, beans, cauliflower, paneer etc): 2 cups Mozerella/ any Processed cheese salt as per taste For Seasoning Italian Herbs: Red chilli flakes, Oregano, parsley and tulsi. Preparation Preheat wide pan on a high heat for 3 minutes  Spread 2 tbsp of pizza sauce on each base. Grate some cheese on the bases. Now cover each base with vegetables. Sprinkle some Italian herbs for taste  Finally grate more cheese on all the vegetables If required again sprinkle Italian herbs. Simmer the flame, Place one pizza in that pan and close the lid, coo

TUTTY- FRUITY CAKE (Baked in Pressure Cooker) Total Cooking time: 1 hr. Serves: 2-3 Ingredients Unsalted Butter: 1/2 cup Milk maid (condensed milk): 1 1/2 cups Egg Whites: 2 Maida: 1 cup Vanilla essence: 1 tsp Warm milk: 1/4 cup Baking powder: 1/2 tsp Tutty- Fruity: 3/4th  cup Equipments Cake tin, Egg beater/ blender, Pressure cooker without whistle and safety valve and 2 inch thick metal ring. Preparation Sift maida and baking powder for 4-5 times, Mix tutty fruitys well with the flour and keep aside. In a large bowl add butter and condensed milk, whisk well. Add egg whites one by one and whisk again. Add vanilla essence and mix. Now start adding flour mixture slowly little by little and mix softly. In between add little milk also and mix well, continue till all the flour is added and make the cake batter ready. Heat the pressure cooker on high flame for 3-4 minutes with closed lid. after that simmer the flame. Grease the cake baking tin with butter and s

MUSHROOM IN GREENS Cooking time: 30 mins Serves: 3-4 Ingredients Palak bunch: 1 big washed and chopped roughly Mushrooms: 250 gms washed and chopped into big pieces Spring Onions (white and green): 2 medium chopped roughly Tomato: 1 small chopped Green chilli: 3-4 chopped Dhania powder: 1 tsp Salt as per taste Sugar: 1/2 tsp Jeera: 1/2 tsp Hing: 1/4 tsp Garlic: 3-4 cloves chopped finely Oil: 2 tbsp Fresh Cream: 2 tbsp for mixing and for garnish. Coriander leaves (optional) Preparation Roast onion and tomato in a pan for 2 minutes, cool it and grind to a smooth paste keep aside. Put palak in a boiling water, boil for a minute, drain and add cold to it, drain water immediately and grind to a smooth paste to retain green colour. Heat oil in kadai, add jeera, hing, garlic cloves and chilli saute well. Put spring onion -tomato gravy and palak gravy saute for 4-5 minutes on medium heat, till its cooked. Now add raw mushrooms, dhania powder, salt, sugar boil

SPECIAL BRINJAL RICE (VAANGI BAATH) Cooking time - 20 mins, Total preparation time: 1 hr, 30 mins Serves - 3- 4 Ingredients Brinjal: 1/2 kg, cut into 2" strips Basmati rice: 2 cups soaked for 1 hr and drain it.  Onions: 2 medium sliced Green chilli (optional) Coriander: 2 tbsp  Oil: 3 tbsp Turmeric: 1/2 tsp Salt as per taste For the Masala Channa dal : 2 tsp urad dal: 2 tsp hing: 1/2 tsp Coconut: grated 1/2 cup Dhania seeds: 2 tbsp Sesame seeds: 1/2 tsp Red chilies: 2-3  Roast all the above ingredients in 1/2 tsp of oil and grind to a paste. For Seasoning Mustard:1/2 tsp Jeera: 1/2 tsp Hing a pinch Procedure Mix 1/2 tsp of turmeric to brinjals and keep aside. Heat oil in a Pressure cooker, add mustard, jeera and hing. Add onions saute for a minute Add the ground masala, saute for minute until it is cooked. Add turmeric coated brinjals and mix well. Now add rice, 2 cups of water, salt and red chilli powder as per taste and spicy. Close th

KESAR SRIKHAND T his is a extremely popular Indian desert where plain yogurt is transformed into melt in the mouth delicacy...In south India this dish is served as a desert after the end of the meal..Srikhand has creamy, semi-soft consistency and is slightly yellowish in colour... Ingredients 1. Hung curd - 1 cup 2. Powdered sugar - 1 1/2 cups 3. Cardamom powder - 1/4 tsp 4. Saffron : 6-7 strands mixed with 4-5 tb sp of milk. Preparation 1. Take hung curd in a bowl, add cardomom and mix well. 2. Now go on adding powdered sugar little by little and mix well. No lumps should be formed. 3. Now add little kesar milk and mix well. See the consistency, if its very thick, you can add little more kesar milk. 4. Serve chilled.

URAD DAL VADA Ingredients 1. Urad Dal -1 Cup Soak urad dal for 8 - 10 hrs in water then drain the water completely and immediately grind it to a smooth paste without adding water, I think it will take 4-5 minutes to gring the urad dal to smooth paste.  2. Green chilli -3-4 finely chopped 3. Jeera - 1/2 tsp 4. Coriander -1 tbsp finely chopped 5. Coconut - 2 tsp grated 6. Hing - 1/2 tsp 7. Salt as per taste 8. Oil for deep frying Preparation: 1. Take a bowl add ground urad dal paste, green chilli, Jeera, Coriander, Coconut, Hing and salt as per taste and mix well. Just go on mixing the paste with the hands in the circular motion so that the paste will be fluffy enough.  How to test the paste is fluffy? Take a bowl of water and drop 1/2 tsp of the above paste in the water so that it should come up as soon as you drop it. Then its done and ready to deep fry. 2. Heat Oil in a kadai on medium flame. 3. Add one one scoop of mixed paste in the hot oil and deep fry t

Vegetable Rava-Idly Upma Servings - 4 Cooking time - 20 minutes Ingredients Idly : 8-10 nos mash the idly with hands like grains Onion: 2 medium chopped Chilli: 3-4 chopped finely Tomato: 1 large chopped Potato: 1 medium chopped Beans: 5-6 Carrot- 1 medium chopped Paneer- 1/2 cup chopped (Optional) Channa dal: 1 tsp Urad dal: 1 tsp Ground nuts - 2 tsp Ginger - garlic paste - 1 tsp Mustard and jeera: 1/2 tsp Salt to taste Sugar - 1/4 tsp Oil: 2 tbsp Turmeric powder - 1/4 tsp Procedure 1. Heat oil in pan, add channa dal, urad dal, mustard, jeera. 2. Now add ginger garlic paste, turmeric and saute. 3. Now add onions, all vegetables and saute for a minute. 4. Add salt, sugar mix well. 5. Add mashed idly, mix well and serve hot...

Mushroom-Pudina ke paratha.. This is protein rich recipe.... tasty bhi and healthy bhi.... I have added mild masala to get the flavour of pudina and taste of mushroom... Serves - 2-3 Cooking Time - 20 minutes Ingredients Wheat flour - 2 cups Salt - 1/2 tsp Oil 1/2 tsp Knead to a smooth dough with water and keep aside for 10 mintes.. Filling Fresh Pudina : 1 cup wash and drain water completely. Mushroom ( Button mushrooms) : 7- 8 buttons finely chopped Green Chilli: 2-3 finely chopped (as per spicy) Mustard: little Turmeric powder: 1/4 tsp Jeera powder: 1/4 tsp Ginger garlic paste - 1/4 tsp Onion : 1 medium finely chopped Salt to taste Oil for drizzling. Procedure For filling, 1. In a pan add oil, jeera powder, turmeric, ginger garlic paste and oinons saute for two minutes and keep aside to cool down. once the mixture is cooled completely, add fresh pudina and raw chopped mushroom to the pan and mix well. Now the filling is rea

MODAK - A special sweet dish prepared on Ganesh Chathurthi`s festival... Ingredients Maida - 1 cup Sooji - 2 tsp a pinch salt Oil - 2 tsp Oil - for deep frying Mix all the above ingredients, heat oil and pour on the floor and mix well. Knead into a soft dough and keep aside for 30 minutes. For Filling Coconut - 2 Cups grated Poppy seeds (Khus-khus) - 1tsp White Til (sesame) - 2 tsp Jaggary (gud) - 1 cup grated Cardomum powder - 1/2 tsp Cashew nuts - 2 tb sp Preparation Dry roast poppy seeds, white til, cashew nuts til golden colour and keep aside. Take a bowl, add grated coconut, jaggary and all all other ingredients, mix well. Now drizzle 1 tsp of oil on the dough knead well. Take marble sized dough and roll out into 2 inch puri. Now fill the filling in the dough and give a modak shape. Now deep fry all the modaks..

SPIRALI TOMATO PASTA SOUP  A delicious tomato pasta soup topped with cilantro and some Italian herbs. Cooking time - 15 minutes                 No of Servings - 2 Total Time - 30 minutes Ingredients Cooked Spirali pasta - 1 cup  Small Onion - 1 roughly chopped Carrot - 1 chopped roughly Small potato - 1 chopped roughly Red ripe Tomatoes - 4 chopped roughly Cinnamon (dalchini) - 1"  Cloves (laung) - 2  Peppercorns - 4-5 Butter - 1 tbsp Tomato ketchup - 1 tsp salt as per taste pepper powder  Italian herbs  Ground to paste Add Coriander, Pudina, garlic, little salt into a grinder and ground into smooth paste. This is for garnishing. Preparation Heat 1 tbsp butter in a cooker, add cinnamon, peppercorns and cloves saute for few seconds. Add chopped onion saute for minute until the onions turn brown. Now add carrot, potato and tomato and saute for 2 minutes. Now add 2 cups of water and salt, pressure cooker for 1-2 whistles.  Remove from heat and cool.

Cooking time: 15 mins      No of servings: 04 Over all time : 30 mins Ingredients Any sprouts - 1 cup Carrot - 2 medium chopped Potato - 1 medium chopped Peas - 1/2 cup Capsicum - 1 medium chopped Tomato - 1 medium chopped Onion - 1 sliced Beans - 1 cup chopped Cauliflower - 1 cup florets mustard and jeera - 1/2 tsp Ginger - garlic paste - 1 tsp Garam Masala - 1 tsp Kasuri methi - 1/2 tsp Turmeric - 1/2 tsp Salt to taste Oil - 1 tb sp Coriander - for garnishing Preparation Method Heat oil in a kadai, add mustard, jeera, ginger garlic paste, onions and saute for a minute till the onions are brown.  Now add all the vegetables, sprouts and stir till cooked. Now add masalas, turmeric, salt and stir well. Add little water and bring to boil. Garnish with coriander. serve hot. Tips: Roasted paneer can also be added.

CARROT GARLIC MASALA RICE wow.... this was a special simple rice that I prepared for my husband today morning... It came out well .....Try it and taste it Cooking time - 10 minutes No of servings - 2 Ingredients Cooked Rice - 1 medium bowl Fresh Carrot - 1 sliced Peas - 2 tbsp Onion - 1 medium chopped Garlic - 6-7 cloves chopped finely Tomato - 1 medium finely chopped Salt as per taste Oil - 1 tsp Butter - 1 tsp Cumin/Jeera - 1/2 tb sp Garam masala - 1 tsp Pepper powder - as per spicy Turmeric - 1/2 tsp Coriander - 1 tb sp Preparation Method Heat the oil and ghee in a pan Add jeera when it splutters add hing and garlic saute for few seconds, add onions and carrot saute for minute till soft. Add peas and tomatoes mix well. Add turmeric, garam masala, pepper powder, salt as per taste and mix well. keep aside for 2 minutes. Now add cooked rice garnish with coriander serve hot .

RAW MANGO CHUTNEY Cooking time - 10 minutes Ingredients Raw mango (grated) - 1 no Ginger Paste - 1 tbsp Garlic paste - 1 tbsp Green Chilies - 3 Salt to taste Ghee - 2 tbsp Mustard - 1/2 tsp Curry leaves - 2 tbsp Raisins - 2 tbsp Preparation method: Grind grated mango, ginger - garlic paste, green chillies with salt. Heat ghee in a pan, add mustard and curry leaves saute for a minute. Add raisins, pour over the grounded mango chutney mix well and serve.

GREEN BANANA AND COCONUT RAITA Cooking time - 5 minutes Ingredients - Green Ripe Bananas - 2 Fresh Curd - 250 ml Desiccated coconut - 3 tbsp Salt as per taste Sugar as desired Chili powder - 1/2 tsp Coriander - 1 tsp Preparation Method Cut the bananas into small pieces keep aside. Beat the curds well. Add salt, sugar and chili powder. Add cut banana pieces, desiccated coconut and coriander. Mix well and serve cold.

TOMATO CHUTNEY Preparation time: 15 mins Shelf Life: 1 week if refrigerated. Ingredients: Fresh red tomatoes - 4-6 medium cut in pieces Garlic - 6 cloves Tamarind - 2 strips Jaggary - 2 tsp Red chili powder - 2 tsp Turmeric - 1/4th tsp For Seasoning Oil - 2 tbsp Mustard - 1/4th tsp Cumin - 1/4th tsp Hing - a pinch salt - as per taste Preparation Method: Heat the oil in pan, add mustard and cumin when it splutters  add hing, garlic saute for a minute, and add tomatoes and tamarind saute for a minute, add jagarry, turmeric, red chili powder, salt and saute again for a minute till the tomatoes are cooked soft. keep aside to cool. After cooling grind it to a smooth paste.. Now the tomato chutney is ready to eat with chapati/rice/paratha..

PADAWAL KAI (SNAKE GUARD) KOOT SABJI Making time: 20 mins, servings: 4 Ingredients  Padawal Kai (snake guard) - 2 medium Bengal gram (channa dal) - 1/2 cup  Onion - 1 medium green chili paste - 1tsp Turmeric - 1/4 tsp Salt to taste Oil - 1 tbsp Jaggary - 1/2 tsp  Grated coconut - 2 tbsp Coriander - 1tbsp kasuri methi - 1/2 tsp pressure cooker padawl kai and chenna dal for 1 whistle. For seasoning Urad dal - 1/4 tsp Mustard - 1/2 tsp Jeera - 1/2 tsp Hing - a pinch Curry leaves - 3-5 garlic - 3-5 finely chopped Preparation Pressure cooker chenna dal and snake guard for 1 whistle and keep aside. Heat the oil in a kadai. Add urad dal, mustard, jeera, hing, curry leaves, kasuri methi and chopped garlic saute for few seconds. Add onion and saute till golden brown. Add padawal kai, chenna dal mix well. Add turmeric, green chilli paste, jaggary and saute for 2 minutes. Add salt as per taste. Garnish with grated coconut, coriander and mix well.  Serve ho

MUSHROOM PUDINA MASALA Making Time: 20 mins; Serves - 2-3 Ingredients Fresh mushrooms washed and diced - 2 cups Onion - 1 medium sliced Tomato - 1 medium chopped Pudina - 1 cup chopped Green chilli - 4 chopped Garam masala - 1 tsp Red chilli powder - 1ts (as per required) Dhania powder - 1/2 tsp Mustard - 1/2 tsp Jeera - 1/2 tsp Kasuri Methi - 1 tsp Oil - 2 tbsp Butter - 1 tbsp Ginger garlic Paste - 1 tsp garlic - 3 clove finely chopped Badam paste - 2 tbsp  Coriander - 2 tbsp chopped For Puree Boil 2 tomatoes and peel the skin and puree it in a blender. Soak badam in a water for 10 minutes, and grind it in a blender to a smooth paste. Preparation Heat the oil and butter in kadai. Add mustard, jeera, ginger garlic paste, hing, garlic pieces, green chilli and saute for few seconds. Add onion, tomato and again saute till the onion becomes brown in color. Now add mushrooms and mix well. Now add pudina, red chilli powder, Dhania powder,salt and saute for

VEG CURRY Cooking time - 20 mins; serves - 2-3 Ingredients Paneer - 1 cup cut into cubes Potato 1 medium chopped Capsicum (green/yellow/red) 1 medium chopped Cauliflower - 1 cup cut into florets Peas - 1/2 cup Tomato - 2 medium chopped Baby corn kernels  1 cup Baby corn 1/2 cup sliced(Optional) Coriander - 1 tbsp For seasoning Mustard 1/4 tsp Cumin 1/4 tsp Garam masala - 1/2 - 1 tsp Ginger-garlic paste - 1 tsp Red chilli Powder - 1 tsp Turmeric powder - 1/4th tsp Jaggary 1tsp Oil - 2 tbsp Butter 1 tbsp (Optional) Salt to taste For paste Cashew 1 tbsp. Soak cashew nuts in a luke worm water for 10 minutes Coconut 2 tbsp Grind both the ingredients to a smooth paste Preparation Pressure cooker all the vegetables for 1 whistle and keep aside. Heat oil/Butter in a kadai. Add mustard, jeera. when splutters add ginger garlic paste saute for few seconds. Add turmeric and all boiled vegetables mix well. Add cashew -coconut paste to the kadai and mix well

SIMPLE and EASY PALAK RICE Ingredients Making Time - 20 Min No of Servings - 2 Take 15- 20 leaves of  Palak soak it for 2 minutes in a water, wash thoroughly until the soil clears. Keep it for Draining to drain excess water. cut the Palak into fine pieces and keep aside. R ice (white rice) soaked for 20 minutes - 1 cup Onion - 1 medium sliced Tomato - 1 medium chopped Green Chilies - 3-5 Garlic- 3-5 cloves Mustard - 1/2 tsp Jeera - 1/2 tsp Oil - 2  tsp Butter - 2 tsp Hing - 1/4 tsp Coriander - 2 tb sp Cashew and Dry fruits - 1 tb sp (Optional) Salt to taste Spices Cinnamon - 2 inch Clove - 2-4 Cardamom- 2 Long Pepper - 1 Procedure Heat oil in pressure cooker, add butter. Add mustard, jeera. when it splutters add green chilli, garlic, hing and all spices saute for 1 minute on simmer flame. Add onion and fry till translucent. Add chopped tomato and saute again. Add Palak pieces to it and saute again. Add rice and mix well. Add 1 1/4 cup water to the mix

Carrot Sponge Cake          Making time:  90 minutes INGREDIENTS 1 cup carrot, peeled and grated coarsely 2-1/2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. Salt 1/2 cup raisins 1/4 cup chopped dates (optional) 1-1/2 tbsp. butter or ghee 1 cup sugar 1/2 cup soft brown sugar 1 cup water1/2 cup orange juice or lemon sherbet 2-3 pinches grated nutmeg 1/4 tsp. cinnamon powder 2-3 pinches cloves powdered PROCEDURE Sift flour, baking soda and powder, salt together 2-3 times. Keep aside. Heat water, sugar, brown sugar, raisins, dates, fat, in a large saucepan. Bring to a boil; add spice powders, carrots, juice, simmer for 3-4 minutes. Meanwhile grease and prepare an 8"-9" loaf tin, keep aside. Add sifted ingredients to contents of pan. Mix with a wooden spoon till well blended. Bake in preheated oven at 200c for 8 minutes, and thereafter at 170o C for

Carrot Burfi   Making time:  45 minutes                     Makes:  750 gm Burfi approx. INGREDIENTS 500 gm carrots, grated finely 100 gm khova 300 gm. Sugar 3-4 drops kewra essence (optional) 50 gm ghee 1/4 tsp. crushed saffron strands slivered thinly 1 tbsp. each pistachios and almonds 1/2 tsp. cardamom powder PROCEDURE If using milk powder, run both powder and cream in a mixer to get a smooth batter-like mixture. Microwave (5 minutes on high, covered loosely) or steam over boiling water (7-8 minutes), till soft. Heat ghee in a heavy pan, add carrots, stir continuously and cook till it is like soft lump. Add grated or sieved khova or milk powder mixture, stirring continuously, again forming a lump. Meanwhile, prepare 2-1/2 thread sugar syrup, add cardamom, saffron, stir. Pour into carrot mixture, cook again add essence, mix. Cook till a lump is

Carrot Slices             Making time:  20 minutes                  Makes:  2 servings INGREDIENTS 3 carrots thick and juicy  2 green chillies finely chopped 1" ginger peeled and finely chopped ½ tsp. mint leaves finely chopped 1 flake garlic finely chopped  1 tsp. corn flour 1/2 tsp. white vinegar 2 tbsp. Water  1 tbsp. butter or oil  1/2 tsp. sugar Salt to taste. PROCEDURE Peel and slice carrots into round slices. Put them in plenty of boiling water. Cover and keep aside for 5 min Drain, and leave in colander till required. Heat oil in a saucepan. Add ginger, garlic, stir for a few seconds. Add green chillies, carrots, stir fry for 3-4 minutes. Make a mixture of water, vinegar, sugar, corn flour, mint, salt. Pour over carrots; stir till opaqueness of corn flour is gone. Serve hot as an accompaniment or a side salad with health packed meal.