Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts

Monday, March 7, 2016

Refreshing Drinks and Kosumbari (Salad)

Happy Maha Shivarathri to one and all. Shivarathri is one of the many festivals celebrated by Hindus. It is said that Lord Shiva got married to Goddess Parvathi on this day.

People do visit temples and worship Lord Shiva on this special day. Prayers, bhajans and bhakti geetas are chanted on Lord Shiva. "Om Namah Shivaaya" is the Panchakshari Mantra and people keep chanting this Mantra most of the day.
People do fasting and keep themselves awake (jagaran) whole night. The next day it is a festival day. They enjoy having feast.
Here are some fresh drinks and fruit bowls, salads which can be prepared easily and quickly and enjoyed on the Shivaratri day.
We all know Fresh fruit drinks do refresh us and helps to keep us healthy. Fresh Fruits adds to our energy and it is good for health too.
Let us see some fruit drinks which can be done easily.

1. Banana Milk Shake :

Things Needed 

Ripe Banana : 2 to 3
Fresh boiled and cooled milk : 2 to 3 Cups
Honey : 2 to 3 Tablespoons

Method : 

Remove the outer skin of banana and put it in a mixi jar. Add milk and honey and give a churn for 2 minutes till banana grinds and mixes well with milk. Pour it out to serving glass and serve. (Adding cardamom is optional).

2. Pomegranate & Apple drink

Things Needed :

Pomegranate : 1 Cup
Apple : 1 (Red)
Honey : 2 to 3 Tablespoon
Milk : 2 to 3 Glasses (Boiled and cooled)

Method :

Wash and remove the skin of apple and cut into small pieces. Remove the pods from pomegranate.
Now put these apple pieces and pomegranate into the mixi jar. Add milk and honey and grind for 2 minutes. Put this ready drink to a bowl. Mix it well and serve . (Adding ice cube is optional).

3. Poppy Seeds & Almond Drink 

Things Needed :

Poppy Seeds/Gasagase : 2 Tablespoons (Cleaned)
Almonds : 1 Handful
Fresh coconut gratings : 2 Tablespoons
Jaggery : 2 To 3 Tablespoons
Cardamom : 1 pod

Method : 

Soak poppy seeds in water for at least 10 to 15 minutes. Soak almonds in hot water and remove its skin. Remove the seeds from cardamom. Grate coconut and grind all the ingredients nicely till paste. (Add required water to grind. Add jaggery at the end and churn for 2 minutes. Let everything mixes well. Pour it a bowl add little more water and mix it nicely and then serve.

4. Pomegranate Sweet Kosumbari

Things Needed : 

Beetroot : 1
Pomegranate : 1
Coconut : 2 Tablespoons
Honey : 1 Teaspoon

Method :

Wash and remove the outer layer of beetroot and grate. Remove the pods from pomegranate and grate coconut. Now put all the ingredients together in a big bowl and mix it with little honey and serve. (Adding Chat Masala is optional).

5. Corn - Cucumber and Gooseberry Kosumbari 

Things Needed :

Corn : 1 Cob
Cucumber : 2 Small ones
Gooseberry : 1
Coconut : 1 Tablespoon
Green chilly : 1
Coriander leaves : 1 Tablespoon
Salt : Required

Method :

Boil corn cob and remove the seeds from the cob. (You can use frozen corns). Wash and cut cucumber and keep it aside. Grate coconut and goose berry . Wash and cut green chilly.
Now mix all the ingredients in a big bowl. Add salt and mix it well.

6. Channa Kosumbari 

Things Needed :

Any Channa (Kabooli / black) : 1 Cup
Coconut : 2 to 3 Tablespoons
Green chilly : 2
Coriander leaves : 2 Tablespoons
Ginger : 1 Teaspoon (grated)
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : a pinch

Method :

1. Wash and soak channa for over night or 5 to 6 hours and pressure cook for 10 to 12 minutes.
2. Wash and cut green chilly, coriander leaves and grate coconut and ginger.
3. Now keep a pan on the fire and heat. . Add oil. Let it heat. Add mustard seeds. Let it splutter.
4. Add jeera, ingh and greenchilly. Add curry leaves. Add cooked channa and mix it well.
5. Add little turmeric powder and salt. Mix it nicely. Let it cook for 1 to 2 minutes.
6. Add grated coconut and cut coriander leaves. Put it in a serving bowl.
Note :
Channa has to be cooked well to get good taste. Drain all the water from channa after cooking. You can use that water for rasam or soup. Adding more chilly is optional.

7. Mash Mellon & Banana Fruit bowl :


 Things Needed :

Mash Mellon : 1 (Small One)
Banana : 3 to  4 (Ripe Bananas)
Chat Masala : 1/4 Teaspoon

Method : 

Wash and remove the outer layer of mash melon and cut into pieces. (According to your wish). Remove the skin of bananas and cut into circle shape. Mix it well in a big bowl and sprinkle chat masala. Fruit bowl is ready to serve.

Monday, February 22, 2016

Moong dal -Carrot Cooked Kosumbari (Palya)

Kosumbari/Salad is a healthy dish. I have used moong dal and carrot to prepare this kosumbari/salad. This time it is cooked together on low flame and they are just soft (not over cooked) and is nice to eat. It can be served as one of the side dish. You can eat a bowlful and enjoy.

Moong dal & carrot kosumbari can be called as Palya/dry curry also. We can have this kosumbari with plain rice, chapatis, rotis, dosa, bread or buns (use as stuff inside the buns or bread and prepare sandwich) and even you can spread (top up) on the roasted pappad. (Any variety of papad). Use your own creativity and enjoy eating Moong dal -carrot kosumbari.
I have used Moong dal, carrots, green chilly, curry leaves and coriander leaves.
Lets see some benefits of eating Curry leaves in our diet.
Curry leaves plant is native of Indian and found in tropical and subtropical regions. They contain various antioxidant properties. They are good for indigestion, diarrhea, diabetes and balancing cholesterol in our body. It is said that, they help to protect the liver. According to Ayurveda, curry leaves contain many medicinal properties like anti-diabetic, anti oxidant, antimicrobial, anti inflammatory and hepato protective properties. (Capacity to protect liver from damage). Curry leaves contain carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It is full of varies vitamins like vitamin A, vitamin C, vitamin B vitamin E and amino acids. Curry leaves are good for Eye sight, controlling cholesterol and good for healthy hair.
Lets see the recipe now :

Ingredients 

To cook :
Moong dal : 1/2 Cup
Carrot : 2 to 3
Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Oil : 1 Tablespoon
Ingh: a pinch
Curry Leaves : 8 to 10
Green chilly : 2
To Add :
Coconut : 1/2 Cup ( 3 Tablespoons)
Coriander leaves : 2 Tablespoons
Ginger : Small piece
Salt : as required
Method :
1. Wash and soak moong dal for 5 minutes. Remove the water and keep it aside.
2. Wash and remove the outer layer of carrots and cut into small.
3. Wash and cut coriander leaves, green chilly (Slit in between) and curry leaves.
4. Wash and remove the outer layer of ginger and wash again and grate it. Grate coconut.
5. Now keep a pan and heat. Add oil. Add mustard seeds and urid dal.
6. Let the mustard seeds splutter. Add jeera and cut chilly. Fry for 10 seconds.
7. Add curry leaves and ingh/Asafoetida. Add washed moong dal and fry nicely for 1 to 2 minutes.

8. Add cut carrots and mix it well. Add little turmeric powder and grated ginger.

9. Add 1/2 cup of water and cover the lid. Cook for 2 to 3 minutes. (I have used pressure cooker).
10. Remove the cover and let all the moisture disappear. Add salt.

11. Mix it nicely and add grated coconut and put off the gas.

12. Add cut coriander leaves and shift Moong-Carrot kosumbari to a serving dish.

Note :

I have used small pressure cooker.  (Just 2 to 3 whistle). You can cook in a pan and make sure it is not over cooked. Frying moong dal taste better and it is nice to eat. Using more oil is optional. Adding garlic and onions are optional. Adding coconut to the curry is also optional. Adding more/less chilly is according to your taste. You can also add little chat masala or garam masala to the curry. (optional). Taste differ
Time : 15 minutes
Serves : 4
You can have spread this curry on any type of papad and have Masala Papad. Prepare this when you are ready to serve. Spread moong -carrot palya on the top of the papad and sprinkle little chat masala on the top.
You can also use this kosumbari to stuff inside the buns or  bread,


Thursday, December 24, 2015

Beet - Pomegranate Salad

Beet and Pomegranate salad is an easy munching dish, it can be a good snack too. It is very simple to prepare and quick too.
Eating pomegranate helps the blood to to refresh and get strengthen. Beet helps in many ways like increase of red blood cells, helping the anemic to get back to normal etc etc.

I have used fresh beet (raw) and some pomegranate and little chat masala. You can add your own choice of fruits or vegetables and make it more creative.
Lets see some benefits of eating Pomegranate fruits in our diet.
Pomegranate fruit is one of the most nutritious rich fruit. The fruit contain moderate amount of calories and no cholesterol or saturated fat. It is very good source of soluble and insoluble dietary fiber and it helps in the easy digestion. It also helps people who suffer from constipation and bowel movements. Eating pomegranate helps in boosting immunity. It has antioxidant properties and Vitamin C in it. It is also good source Vital B complex groups of vitamins and minerals like calcium, copper, potassium and manganese.
Beetroot, tomatoes, pomegranate are red in colour. It is because of a red pigment in them, called Lycorpene. It gives red colour to the vegetables and it is rich source of antioxidant properties and it takes care of the healthy heart.
As I said earlier this is an easy, simply simple, quick and yummy salad or kosumbari as we say. I have not added any oil to it. You can eat this salad as it is or roll it inside chapatis or just munch it as snack.
Lets see the recipe now:

Things Needed :

Pomegranate : 1
Beetroot : 1
Chat Masala : 1/4 Teaspoon
Coconut : Fresh and grated: 1 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it.
2. Wash and cut the pomegranate in to halves and collects the seeds from pomegranate and keep it aside.
3. Grate some coconut and keep it aside.
4. Now take a serving bowl, add grated beetroot, pomegranate seeds, chat masala and mix it well.
5. Add grated coconut, mix it well and serve this salald or kosumbari with rice items, chapatis or rotis as one of the side dish. (salad dish).

You can also fill or spread this Pomegranate Salad in the chapati and have Pomegranate Salad Rolls.

Note : 

I have used only beetroot and pomegranate. You can add grated carrots, capsicum etc etc (according to your wish). You can use onions but it does not go well with this salad. You can also add a spoon of olive oil. (I have not added). You can also use honey instead of chat masala and make it sweet salad. Use of coconut is optional.
Time : 15 Minutes.
Servings : 2 to  3.

Thursday, November 5, 2015

Beetroot - Carrot and Whole Moong Salad

Beetroot, carrot and whole moong salad is a healthy salad and you can have them according to your taste and wish. Having salad is always a healthy option and we can have them just before food or in the evening as snack or even skip the dinner and have Salad. It a good way to not only shred your weight (lose weight) or get strength and healthy food.
I have tried with my own creation and thought and you can have a wild imagination and get it done in your own way. Preparing salad is always an easy job and good for body and mind too. I will put up what are my option here go with it and enjoy the salad as you like.
 I have used beetroot, carrots and whole moong as main ingredients. In an another try I have used some coconut also. I am a fresh coconut lover. ( You can skip if you do not like). I have just kept some onions on the top. Its for onion lovers. ( I am not a big fan of onions).


Lets see some benefits of having Salad in our diet.
Salads are always good. They are crunchy, cool and fun to eat. Eating salad can help low cholesterol leves and prevent constipation.
Eating more fiber can help you feel full, and ultimately lose weight. Eating nutrient rich plant food contributes to overall healthy. Eating Green Salad will help your good blood levels and its full of antioxidants. They contain vitamin C and E, folic acid and alph beta carotene. Antioxidants help to protect our body from damage caused by harmful molecules called free radicals. It helps to decrease the calories. They are full of fiber and ease your digestion. Salads can be prepared fast. By eating salad helps to intake more vegetables naturally. They help to ward off disease.
Now lets see the recipe. As I said I have used Beetroot, carrots and cooked whole moong.

Salad 1 (only vegetables chat )

Things Needed :
Cooked Beetroot : 1
Carrot : 1
Cooked Whole moong : 1 Cup
Chat Masala : a little
Olive oil : 1 Teaspoon



Method  
1. Wash and clean beetroot and pressure cook with little water for 8 to 10 minutes. Let it cool.
2. Wash and scrape out the outer layer of carrot and grate it. Keep it aside. Wash and cut coriander leaves into small pieces.
3. Wash and cook whole moong with required water.  (Pressure cook for 6 to 8 minutes).
4. Now remove the outer layer (it peels easily like boiled potato) and cut into thin slices in circle shape.
5. Arrange the beet slices in a plate. spread out grated carrots and cooked whole moong.
6. Sprinkle chat masala on the top of the spread vegetables and serve Beet chat .
Note : 
Pressure cooking beetroot helps to peel off the outer layer and softens the beetroot. Adding more vegetables is optional. You can add vegetables like cabbage, capsicum, onion and cooked french beans. Adding any cooking oil is also optional.
Preparation time : 10 minutes. 
Total time : 20 minutes.
Serves : 2 to 3 

Salad : 2  

Things Needed :
Cooked Beetroot : 1
Carrot : 1
Cooked Whole Moong : 1 Cup:
Olive Oil 1 Teaspoon
Salt : a little
Chat Masala : a little
Coriander Leaves : Handful
Coconut : Grated  : 1/2 Cup (Optional).
Method :
1. Cook Beetroot in above said  way. (Salad : 1). Remove the outer layer and grate or cut it. Keep it aside.
2. Wash and grate carrot and keep it aside.
3. Now take a big bowl. Add grated carrots, beetroot and cooked whole moong.
4. Add salt, chat masala powder, olive oil and mix it well.
5. Serve just before the food or have the salad with food.

Note :
Do not add any seasoning (mustard/jeera ). Adding coconut is optional. Just add little salt since chat masala contain black salt it also adds to the salty taste.
Time : 10 minutes
Serves : 2 to 3 

Adding coconut is optional as I said earlier. Here is coconut added Salad which is ready to serve.

Papad filled Salad : 3 

Here is little creativity : I have roasted papad (I used plain urid dal papad from Udipi . You can use Ganesh papad or any other papad.
Things needed : 
Ready to serve salad : 3 to 4 Tablespoons
Urid dal Papad or any papad: 2

Method :
1. Keep the salad ready.
2. Roast papad and immediately give a cone shape to it and fill the salad inside.
3. Papad Salad is ready to serve.
Note : 
You should immediately turn the roasted papad into cone shape or it may break.
You can also fill in a spoon of yogurt (dahi/curd) on the top of Salad filled Papad Cone.
You can also add a pinch of chat masala on the top of filled Papad Cone.
Time : 5 minutes
Serves : 2 

You can also serve beetroot and onion slices like this. Have your own creativity and have fun.

Thursday, August 20, 2015

Simple Jack Fruit Sweet Salad

Jack Fruit Sweet Salad is a snack dish, and we can have them any time of the day.  You can serve this just before the food. Jack fruit is one the favourite fruit of many. It is a seasonal fruit and the season is almost over.
Always it is said that Jack fruit must be eaten before food or when you are hungry and Mangoes at the end of the food or after food. Jack fruits are loads of carbohydrates and it is one of the energy giving fruit.

Lets see some benefits of eating jack fruit in our diet. 
Jackfruit is very hign fiber content, zero fat and high energy containing fruit. It contains high amount of nutrient like vitamin, minerals, carbohydrates and protein. It is a good source of calorie and no cholesterol or saturated fats. Jackfruit is rich in vitamins and minerals.  It is rich in antioxidants and good for ageing and degenerative disease. It is also good for good eye sight and improve bone and skin health.
It is one of the simple dish, anybody can prepare and njoy eating or serving to guest. Very little ingredients are used to prepare this dish.

Things Needed :

Jack Fruits : 6 to 8
Almonds : 1 Tablespoon
Honey : 1 Teaspoon
Coconut : 2 Tablespoons (optional).

Method :

1. Cut jack fruits into small and keep it aside.
2. Roast almonds for 10 to 15 seconds and dry grind once it is cooled.
3. Grate coconut and keep it aside.
4. Now take a big bowl and put dry ground almonds, cut jack fruits and a teaspoon of honey. Mix it nicely.
5.Put jack fruit mixture in a serving dish. Add coconut on the top and serve Jack fruit Sweet Salad.
Note : You can add more mixed dry fruits. Using ghee and coconut is optional. Coconut adds to the taste. You can also
add grated carrots to jack fruits. Adding honey (add very little) adds to the aroma to the dish.
Time : 5 minutes.
Serves : 2 to 3.

Monday, April 13, 2015

Healthy Vegetable Salad

Salad can be prepared using many vegetables. It has become a healthy attitude for people to have salads instead of meals. It is really good. It keeps you healthy and active.It can be eaten at any time of the day...Even as chat you can have them in the evening.
I have used corn, carrots, cucumber, tomato and olive oil. Topped with mango gratings.
Lets see the benefits of Corn and Olive oil.
Sweet corn is gluten free cereal and fresh sweet corn has much less calories.They are full of dietary fiber, vitamins and antioxidants and minerals. It contains good levels of B-complex group of vitamins. and healthy amount of minerals like zinc, magnesium, copper, iron and manganese.
Olive Oil is rich in monounsaturated fatty acids.Olive oil is rich in antioxidants with Vitamin E  which helps to minimizes the cancer. risk. Regular consumption of olive oil can help to decrease blood pressure. Olive has is good for diet, it is low saturated and moderately rich in carbohydrates and soluble fiber. It helps to lower the blood sugar level, it controls and enhances insulin sensitivity. It also helps to reduce the obesity.
This salad is free of onion or garlic. We can even stuff them in chapatis and have Salad Chapati Roll.
Here is a recipe which is to prepare and yummy to have.

Ingredients :

Corn : 1 Cob
Carrots : 2
Cucumber : 2
Tomatoes : 2
Olive Oil : 2 Tea spoons
Salt : required (black salt or rock salt also can be used)
Green chilly : 1
Totapuri Mango  Gratings :  3 to 4 Table spoons

Method : 

1.Wash and scrape out the outer layer of carrots and grate it.
2. Wash and boil corn cob and remove the corn from it.
3. Cut tomatoes, cucumber green chilly into thin and keep it aside.Grate mango and keep it aside.
4. Take a big bowl and put all the ingredients. Mix it well.
5. Add oil oil and mix it slowly.
6. Shift the salad and top up with grated totapuri mango.
7. You can have Chapati Salad Roll also.
Note :
You can use pomegranate also. They adds to the taste. Coriander leaves, mint leaves and fresh tender palak (spinach) leaves also can be added. Parsley leaves are added normally.  Adding onions and garlic is optional. I have not added. It is said that cut onions should not be kept for a long time.
Time : 10 minutes
Servings : 3 to 4