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BRUSSEL SPROUTS AND KAI LAN SALAD

 

Hello !!!!!!!!

Winters have set in most parts of the world.We all love to have warm food in this cold weather. I have been working late for last few months. So i settle for some warm salad that can be whipped in a jiffy. Today I am sharing a simple salad recipe with no fancy sauces or dressing. My boys love it have it like this.

This salad has the goodness of brussel sprouts, sunflower seeds and Kai Lan. Kai Lan or Gai Lan is a very popular Leafy vegetable .It is also known as Chinese  broccoli  or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems, and flower heads similar to but much smaller than broccoli. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acidand vitamin B6 , essential minerals and dietary fibre  also exist in lesser amounts.Sunflower seeds are the gift of the beautiful sunflower that has rays of petals emanating from its bright yellow, seed-studded center.It is a power house of Nutrition. You can have it raw or roasted.

Recipe for Brussel Sprouts and Kai Lan Salad:

Ingredients:

200 Gms Kai Lan Leaves

10 Brussel Sprouts

2 Tbsp Sunflower Seeds

1/4 Tsp Red Chilli Powder

Salt to Taste

1/4 Tsp  Coarse Pepper Powder

A generous Pinch of Amchur /Dry Mango Powder

8-10 Cheese Cubes

1 Tsp Olive oil

Method:

Wash Kail Lan leaves in running water. Blanch the leaves and keep it aside. Wash brussel sprouts and slice them into halves.In a wide bottom pan add olive oil. Roast the brussel sprouts until they turn slighlty golden brown. Add chilli powder, salt and Amchur. Mix well and roast for about 5-7 mins. Once done switch off the flame.

Place the blanched Kai Lan leaves on a plate. Then top it with roasted brussel sprouts. Sprinkle sunflower seeds, pepper powder. Garnish with Cheese cubes and enjoy this warm bowl of yummy salad.

Enjoy!!!!!!!!!!!!!!!!!!

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

 

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!!!!

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