KHARA BHATH / MASALA BHATH

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/

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KHARA BHATH / MASALA BHATH

KOTHAMBARI SOPPU TAMBULI / CORIANDER TAMBULI

Today I am going to share a popular recipe from Udupi Cuisine. Kothambari soppu Tambuli is perfect recipe to beat the heat. Perfectly goes well with piping hot rice and ghee.

This week’s theme for #191 #Foodiemonday #Bloghop #DahiDelights was suggested by Priya Iyer who blogs at https://thephotowali.wordpress.com/ ¬†¬†Check out her blog for some wonderful recipes.

This is one of the most easiest and healthy recipe that can be put together in just 5-7 mins.I am sure you will love it. Try it to believe it.

Recipe for Kothambari Soppu Tambuli / Fresh Coriander Tambuli:

Ingredients:

  • Fistful of Coriander Leaves
  • 2 Tbsp Thick Yogurt
  • 1/4 Cup grated coconut
  • 2 Green Chillies
  • 1/2 Tsp Jeera
  • 1/2 Tsp Mustard Seeds
  • Few Curry leaves
  • Salt to Taste
  • Generous pinch of hing
  • 1 Tsp Ghee

Method:

Grind Coriander , grated coconut and green chilli to get a smooth paste. Do not add water. Next add thick yogurt and blend well. Make a fine paste. Transfer this mixture to a bowl. Add salt and mix well.

Heat a small wok or Pan. Add ghee .Once the ghee melts add jeera ,mustard seeds , hing and curry leaves.Once they splutter pour this over the Coriander yogurt Coconut mixture.

Serve with Piping hot rice ,ghee and bendekayi Ajethna. A perfect udupi lunch affair. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!