I am back after a long hiatus. I am dedicating this post to my beloved Father in Law Shri K Sankaranarayana whom we lost on 10th August this year. He was a pillar of strength and to the family.He was always soft spoken and motivated us in every possible way. He always believed in giving back to the society. He has done a lot of charity work to help the under privileged. He was a health freek and always vouched for healthy eating. I am sure he is in a better place now watching us.One of his favorite dish was SALAD.

Today is 55th #Foodiemonday #Bloghop and my contribution for today’s theme #Salad is 3 C Kosambari. Kosambari is an integral part of the festive menu in Karnataka.

Recipe for 3C Kosambari / 3C Salad:

Ingredients:

1 Cup Split Moongdal / Split Mung Bean soaked in water for 2 hrs
1 Cup grated Carrots
1/2 cup finely chopped Capsicum
1 Cup finely chopped Cucumber

Salt to taste

For tadka:
1/2 tsp channa dal
1 tsp urad dal
1/4 tsp mustard
A generous pinch of hing
Green chilli cut or slit
Few Curry leaves
Coriander chopped

Method:

Drain the water from the moong dal and keep it aside.Once the water is fully drained take a bowl and mix moong dal and grated carrots ,chopped cucumber and bell pepper.

Take the same wok.Add a few drops of oil.Put channa dal and urad dal.Once they turn a little brown add mustard and hing.Then add the chilli ,coriander and curry leaves.Saute for 2 secs.The tadka is done.
Mix the tadka with the moong dal and veggies.Add salt to taste just before serving.

Kosumbari is ready to be served.

Enjoy!!!!

I love the deep earthy flavor and color of the beets. Beets are rich in folate and Manganese.Beets are used in salads,koftas,stir fry ,desserts, sweets etc.

I love Koftas.Today i will be sharing Beetroot & Cabbage Kofta curry recipe that is easy ,yummy and healthy too.

My contribution to our 51st #Foodiemonday #Bloghop theme of #Curries is this yummy Beetroot and cabbage koftas dunked in flavorful curry.

Ingredients for Kofta:

2 Beetroots (Medium Size) boiled and mashed

1 Cup finely chopped cabbage

1 Potato boiled and mashed

1Tsp Green Chilli Paste

1 Tsp finely chopped Ginger

1 Tsp finely chopped Garlic

1 Tsp Garam Masala

1/4 Tsp Chaat masala

1/4 Cup Besan / Gram Flour

Salt to taste

1/4 Cup finely chopped coriander

Method:

Mix all the above ingredients in a wide bowl. Shape them into medium size round koftas. Pre heat the oven at 180C for about 10 mins. Place these koftas on the baking tray .Brush some oil on all the koftas and place them in the pre heated oven and bake them for about 20 mins. Keep the baked koftas aside.

Ingredients for Curry:

4 Onions chopped

2 Tomatoes chopped

1 Bell pepper

1 Tsp Ginger Paste

4 Garlic Pods

1 Tsp Chole Masala

Salt to Taste

1/2 Cup finely chopped coriander

1/2 Tsp Cumin / Jeera

Method:

Heat a tsp of oil in a wok. Add ginger and garlic.Saute for a few seconds. Add the chopped onions and bell pepper and roast till the onions turn golden brown. Add the chopped tomatoes and coriander.Switch off the flame after 5 mins. All the mixture to cool. Once the mixture is cool blend it to get a fine paste.

Heat the same wok and add a tsp of oil. Add jeera.After few seconds add the fine paste, chole masala and salt and allow it to simmer on low flame.Once done place the koftas in the gravy and serve with hot Phulkas /Naan.

Enjoy !!!!!!

Month: August 2016

3C Kosambari / 3C Salad (No Onion and no Garlic )

Beetroot & Cabbage Kofta Curry