Tag

Cucumber

Browsing

Salads generally are very light on stomach and refreshing for the soul. Its a ready to eat food made up of small pieces of fruits or vegetables(which can be eaten raw). Its normally served at room temperature or chilled. Salads come in so many varieties and if accompanied with a little protein or healthy fats or even nuts can become a meal in itself.

INGREDIENTS:

  1. 1 Cucumber
  2. 2 Tomatoes
  3. 1 Capsicum
  4. 100 gms Paneer(Indian Cottage Cheese)
  5. 15-20 slices of Green Olives
  6. Few Jalapenos
  7. 1 Lemon (Juice)
  8. Few Roasted Peanuts(Optional)
  9. Salt to Taste
  10. Black Pepper to Taste
  11. 1/4 Cup Fresh Mint & Coriander Leaves
  12. 1 Teaspoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Peel and wash the cucumber and dice it, keep it in a bowl
  • Dice Tomatoes and Capsicum and Add it to bowl
  • Heat a non stick pan, apply oil and pan grill the paneer
  • Once its golden brown, Dice it and add it to bowl too
  • Add Jalapenos and olives and give salad a good mix
  • Sprinkle Salt, Pepper, and chopped Mint and Coriander Leaves
  • Finally add in peanuts and Juice of 1 Lemon
  • Toss the salad nicely to evenly coat it with lemon juice and salt
  • Serve at room temperature before main course or as a meal in itself.

Kosambari south Indian salad made from pulses and tempered with mustard seeds. These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Kosambari is made as a prasaad or offering to GOD during Ganesha Chaturthi and Rama Navami. During Varamahalakshmi and Gowri festivals women exchange kosambari along with turmeric and vermilion to celebrate.

INGREDIENTS:

  1. 1 Cucumber Chopped
  2. 1 Tomato Chopped
  3. 1/2 Cup Moong Dal
  4. 1 Carrot Grated
  5. 1 Tablespoon grated Coconut
  6. 1 Green Chilli finely Chopped
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon Juice
  9. Salt to taste
  10. Pepper to taste

FOR TEMPERING (Optional):

  1. 1 Tablespoon Oil
  2. 1 Teaspoon Mustard Seeds
  3. A Pinch of Asafoetida
  4. Few Curry Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Soak Moong Dal for an Hour in Warm water
  • Grate Carrot and Coconut and Keep it in a bowl
  • Add in Chopped Cucumber and tomato
  • Add in finely chopped green chilli, Salt and Pepper
  • Pour in Lemon Juice, Fresh Chopped Coriander Leaves
  • Drain water from Moong Dal and add dal to the above salad
  • Mix everything and Pour the tempering over it
  • For Tempering: Heat Oil and crackle mustard seeds
  • Add Asafoetida and curry leaves to oil
  • Pour the tempering over the salad and mix it
  • Serve Chilled as a side or a Salad