I wish I could share a seasonal cake or
cookie recipe with you. There are seasonal sweets and desserts everywhere and
also in food blogging world. Even though I indulge in all of them by buying
from outside, I hardly make anything sweet because we are ‘weight watchers’. If
I make them at home, it’ll be both of us indulging and it will not reflect well
in our scale. So whenever there is craving / tempt we buy small portions. That way our
consumption is limited to one piece a day. We satisfy our sweet tooth as well
as prevent us from the guilt of over indulgence.
So as usual I’m sticking to a spciy recipe
for the season. This time it is mint. Ever since I got to know about this herb,
I'm absolutely in love with it. I love mint fragrance, mint tea and mint and
lemon infused water and mint in my food. I even started growing them in my
balcony. Mint sambol is very similar to pesto or even chutney. Difference is
I’ve used shredded coconut to bind the flavors together; hence it is thicker in
consistency compared to pesto or chutney.
