RASAM 3

LENTIL & CUCUMBER SALAD / KOSAMBARI

Today I am sharing a delicious and quick salad recipe made with lentil and mini thai cucumber .It is Lentil & Cucumber Salad or Kosambari from the beautiful state of Karnataka. It is one of the easiest recipes that can be made in a jiffy.

Moong dal or Split green gram and Cucumbers are the stars of this wonder low calorie salad.I have used Mini Thai Cucumbers that is easily available here .They are organically grown and are so fresh. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration .
Cucumbers contain lignan, which may help fight cardiovascular disease. It is so versatile that it is added in many recipes and beauty products too.

This week theme was suggested by our Co -blogger Narmadha who blogs at
https://www.namscorner.com .Head over to her space for some wonderful recipes.

My humble contribution for 212nd #Foodiemonday # Bloghop theme #SaladStories is this delicious and nutritious low calorie lentil and cucumber salad aka Kosambari.

Recipe for Lentil & Cucumber Salad / Kosambari:

Ingredients:

1 Cup = 160 ML

2 Mini Thai Cucumbers finely Chopped

1 Cup Soaked Moong Dal / Split Green Gram

Salt to Taste

1 Green Chilli finely chopped

1/2 Cup finely chopped fresh Coriander

2 Tbsp Freshly grated Coconut

6 Curry Leaves

1 Tsp Split Urad Dal

1/4 Tsp Mustard

Generous Pinch of Asafoetida

1/4 Tsp Oil

Method:

Wash the split moong dal and then soak it in water for about 20-25 mins. Drain the water completely.Chop the mini cucumbers and keep it aside.

Take a wide bottom bowl.Add soaked and drained Moong dal, finley chopped mini thai cucumber, chopped fresh coriander and grated fresh coconut.

For tempering:

Heat oil in a pan. Add split urad dal, mustard ,chopped green chilli ,asafoetida and curry leaves. Switch off the flame once the mustard splutters. Pour this tampering on the cucumber and lentil mix. Mix well.

Add salt just before serving. It can be eaten as a light snack or a side dish. This is one of the dishes on festive occassions.

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

Check out some of the refreshing salad recipes below:

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/ripe-mango-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

Do share your feedback in case you try this recipe. Will be happy to hear from you.

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RASAM 3

RIPE MANGO SALAD(SUMMER SPECIAL)

Warm Hello!!!

Summers are in full swing in this part of the world.Treating my family with some delicious salads to beat the heat.This Ripe Mango salad can be eaten just like that to satisfy your hunger pangs or as a light snack with some Nachos or fryums or even crisp toasted bread.

There are many types of salads and can be served warm or cold.Salad is basically a mixture of various types of veggies , meat or both, nuts garnished with difference types of salad dressing which depends on your preference. You can make different types of salad to suit your palate.

This week’s theme was suggested by our co blogger Swati who has a wonder compilation of recipes and blogs at www.foodtrails25.com.

My humble contribution for 194th #Foodiemonday #Bloghop theme #SummerFruitFest is Ripe Mango Salad.

Recipe for Ripe Mango Salad:

Ingredients:

  • 1 Ripe Mango cut into cubes
  • 1 Onion Finely Chopped
  • 2 Red Tomatoes finely Chopped
  • 1/4 Cup Finely Chopped Fresh Coriander
  • Juice of 1/2 Lemon
  • 1/4 Tsp Tamari Sauce
  • 1/2 Tsp Dried Dill Leaves
  • Black Salt / Kala Namak
  • 1 Tbsp Peanuts Roughly Crushed
  • 1 Birds eye Chilli(Red Color)
  • 1/2 Tsp Brown Sugar
  • 1/2 Green Bell Pepper finely Chopped

Method:

Crush the peanuts and bird’s eye chilli using a mortar and pestle. Keep it side. Take a wide bottom bowl . Add all the above ingredients and mix well. Lastly add crushed peanuts with bird’s eye chilli and mix again.

Allow it to rest for about 10 minutes. Serve with Nachos / fryums / crisp toasted bread and enjoy. It can be savoured just like that as well.

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

Other Salad recipeshttps://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/refreshing-summer-salad/

https://preethicuisine.com/brussel-sprouts-kai-lan-salad/

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

Do tag me incase you try my recipes. I will be glad to hear from you.

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https://www.pinterest.com/preethi_b/

RASAM 3

ROASTED FOXNUT SALAD / MAKHANA SALAD

 

It’s Monday !!!!!!!! I am back with another quick healthy and yummy recipe this week. Today’s recipe is a low calorie recipe without any fancy dressing.It can be whipped within 10 mins .It is light and filling at the same time.Low calorie recipes are good for weight watchers. Always consult a professional nutrition who can advise you as per your body conditions. When we are not hungry we prefer to have something light. This recipe comes to my rescue.

For 180th #Foodiemonday #Bloghop theme #LowCalorieFood my humble contribution is this simple and delicious Roasted foxnut salad.This theme was suggested by fellow blogger Sujata roy who blogs at https://batterupwithsujata.wordpress.com. Check out some wonderful low calorie recipes from my fellow bloggers too.

Recipe for Roasted foxnut salad/ Makhana Salad:

Ingredients:

1 Cup Makhana / Foxnut

1/2 Green Bell Pepper finely chopped

1/2 Carrot finely Chopped

1 Japanese Cucumber finely chopped

1/2 Tsp Jeera / Cumin

1/4 Tsp Red Chilli Powder

Salt to Taste

Juice of 1/2 lemon

1/2 Tsp Coarse Pepper powder

1/2 Cup Finely Chopped Coriander

Method:

Take  a wide bottom pan. Add 1/4 tsp oil. Add jeera /Cumin .Once it splutters add the foxnut or makhana. Now add chilli powder and salt to taste and roast on low flame for about 3-4 minutes.Once done switch off the flame.

In a wide bowl add finely chopped Japanese cucumber, Green bell pepper ,carrots and coriander. Sprinkle salt , coarse pepper powder and lemon juice. Mix with a spatula. Add the roasted foxnut just before serving so that  foxnut is nice and crisp.

Enjoy this simple low calorie salad anytime !!!!!!

http://salad

RASAM 3

REFRESHING SUMMER SALAD

 

Summer season is in full swing here. It is very Important to keep yourself hydrated all the time to beat the heat.Refreshing Summer Salads are a boon for me as i can whip up some yummy salads quickly.

I have been missing in action for sometime and have been missing you all. Work and home front have kept me bus.It is school holidays here and my boys are keeping me busy.Well i promise you to be more active and share some wonderful recipes with all of you.

Coming back to cooking in summers,I personally prefer to whip up quick meals for my family and avoid spending long hours in kitchen. I like to whip up up salads with fresh and yummy ingredients . Sometime simple salads with no fancy dressing is an absolute delight .

For our #149th #Foodiemonday #Bloghop theme #Salads my humble contribution is this refreshing summer salad that can be prepared within 10 mins from start to finish.

Recipe for Refreshing Summer Salad:

Ingredients:

1 Cup Corn (Frozen corn defrosted  or boiled corn)

1 Small  Onion Finely Chopped

1 Red Tomato finely chopped

Juice of 1/2 Lemon

1/4 Tsp Coarse Pepper Powder

Salt to Taste

1 Tsp Apple Cider Vinegar

2 Tbsp fresh Coriander finely chopped

1/2 Green Chilli / Jalapeno  finely Chopped ( as it gives a nice aroma)

 

Method:

Mix all the above ingredients in a bowl. Allow it to rest for 2-3 mins. Then serve this refreshing salad with the goodness of fresh ingredients.

Remember to keep yourself hydrated all the time!!!

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

RASAM 3

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!!!!!!!!!!!!!!!!!!

RASAM 3

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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