Salads

Cabbage-capsicum salad/Kosambari

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                                                            Cabbage-capsicum salad/Kosambari

Time taken : 20 minutes

Serves -3-4

capsicum/dhonne mensinkayi/Dabbu mirchi  in english, kannada and hindi and Cabbage/patha gobi/kosu gadde in english, hindi and kannada respectively .  Both the veggies are so popular now a days that it is  needless to introduce for sure.  The most important thing to note here  is that the veggie should be fresh and cabbage should be preferably tender for this dish since it is consumed raw.   I have put up a few recipes like the cabbage upkari, cabbage bhuthi,  cabbage sanna polo, capsicum sukhe, capsicum kairus and so on.  I gave a try to this rare salad a couple of times and it really tastes yummy with either raw capsicum or a little stir fried capsicum.  I have put up my version of the salad.  Do try it out!!! Enjoyyyyyyyyyyyy

What you need to have: 

1. Chopped tender cabbage – 2 cups

2. Chopped capsicum (de-seeded) – 2 cups

3. Chopped onions – 1/2 cup

4. Fresh grated coconut – 2 tablespoons(optional)

5. Lemon juice – 1/2 teaspoon

6. Chopped cilantro – a handful

7. Salt – to taste

KONICA MINOLTA DIGITAL CAMERA                                                             Chopped cabbage & capsicum

KONICA MINOLTA DIGITAL CAMERA                                                                Other ingredients of salad

Ingredients of seasoning:

1. Mustard seeds – 1/2 teaspoon

2. Asafoetida powder – 1/4 teaspoon

3. Red chili pieces – 2-3

4. cumin seeds – 1/3 teaspoon

5. Curry leaves – 1 sprig(optional)

6. Cooking oil – 1 teaspoon

What you do with what you have:

1. Wash and chop cabbage,  capsicum, cilantro fine and keep it aside.  Wash, peal and chop onions too fine.  Grate coconut too.

2. Place a skillet with 1 teaspoon of cooking oil in it on low/medium flame.  On heating add chopped capsicum and a little salt to it and let it wilt for a while.  Allow it to cool.

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                                                         Chopped capsicum being cooked

KONICA MINOLTA DIGITAL CAMERA

                                                                         Cooked capsicum

2. Combine all the chopped veggies and cooked capsicum(being wilt) and other ingredients in a wide bowl and mix well adding salt and lemon juice too.(check for salt as capsicum has been wilt up with salt)

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                                                                All ingredients in a bowl

3. Place a spatula with 1 teaspoon of cooking oil in it on low/medium flame.  When heated add mustard seeds to it.  Once it starts spluttering add broken chili pieces, asafoetida , cumin seeds and switch of the flame.  After a while season it to the dish.  Yummmmmm Enjoy it with rice, dal & papad!!!!!

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                                                    Ready to serve cabbage-capsicum salad

Time taken: 20 minutes

Serves -3-4

Note: 1′. It is better use fresh veggies for best results as it is consumed raw.

2. Green chili can be used as per your spice level.

3. Check for salt as capsicum already contains while wilting.

4. Seasoning is a must as i have used only red chili pieces for spicyness.

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Banana stem kosambari

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Number of servings: 3-4

How long it takes: 30 minutes

I was served this banana stem kosambari (with rice and dal) in one of my friends place and I could not even recognize the ingredient until I had to explicitly ask. I got this Banana stem/Gabbo from our own garden and close on the heels of Banana Stem Bharith, I thought of sharing this recipe with you all today. As the veggie is fibrous it is also good for people suffering from constipation.  Here it is:

What you need to have:

1. Chopped banana stem – 2 cups

2. Peanut powder – 2 tablespoon

3. Chopped onion – 1/2cup

4.  Green chili – 2

5. Fresh grated coconut – 2 tablespoon

6. Lemon juice – 1 teaspoon

7. Chopped cilantro – 2 tablespoon

8. salt- to taste

9. Cooking oil – 1 teaspoo

Finely chopped Banana stem

 Other ingredients of  the dish

What you do with what you have:

1. Chop banana stem very fine after removing all the fibers in it. Also wash, peal and chop onions fine, chop cilantro and grate coconut and keep it aside. Dry roast peanuts till you get a pleasant aroma. On cooling peal and powder it in the mixer and keep it aside along with other ingredients as shown in the above image.

2. Transfer all the ingredients in another broad bowl so that one is able to mix it well including salt.

All ingredients in a bowl

3. Squeeze lemon juice and transfer it to another bowl for a close view of the dish.

Ready to serve banana stem kosambari

Good to remember:

1. Banana stem should be fresh and tender as it is eaten raw.

2. Adding peanut powder is one’s option.

3. Curds can also be used in place of lemon juice.

Sweet Corn Kosambari (Salad)

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Sweet Corn Kosambari

How long it takes: 20 mins (apart from separating corn kernels)

Number of servings: 4-5

Summer is one season when many people invest in making salads – no prizes for guessing the scorching heat of the kitchens makes people use raw vegetables to their advantage. But salads / kosambari have always been a part of our traditional lunch and dinner and by this I mean at my own home as well as part of our culture. These days with heightened awareness for healthy meals, salads are increasingly a part of our menu and this has led me to experiment with newer concoctions. I have already put up a number of salads on this blog such as the white radish salad, tomato-onion salad, beetroot salad, cabbage-carrot salad, carrot-capsicum salad, cucumber kosambari and sprouted green gram salad. Recently I updated this list with my recipe for kohlrabi (knolkol) salad – that I experimented with a few times before I decided that it might be enjoyed by a larger audience. Encouraged by the response to the kohlrabi salad, I am putting up my version of sweet corn salad.  Here it is:

Fresh American Sweet Corn

What you need to have:

1. Corn kernels – 2 cups

2. Grated carrots – 1/2 Cup

3. Green chillies – as per taste

4. Chopped cilantro – A handful (to garnish)

5. Fresh grated coconut – A handful

6. Lemon juice – 1 teaspoon

7. Mustard seeds – 1 Teaspoon

8. Red chilly pieces – 2-3

9. Asafoetida powder – 1/2 Teaspoon

10. Cooking oil – 1 Teaspoon(for seasoning)

11. Salt – As per taste                                                                                                Ingredients of salad & seasoning

1. Wash, peel and grate carrots. Separate the corn kernels from the corn and slit it lengthwise and keep it aside as shown in image-1. Wash and chop cilantro, grate coconut, and chop green chillies finely too.

2. Mix grated carrots, slit corn kernels, in a bowl. Crush green chilly, salt and mix it with the the veggies in the bowl. Squeeze lemon juice and then add grated coconut, chopped cilantro. Mix the salad vigorously with your hands such that the water let out by veggies gets mixed well.

3. Place a spatula with 1 teaspoon of cooking oil on low flame. When hot, add mustard seeds and when they start spluttering, add red chilly pieces, asafoetida powder and finally just before switching off the flame add curry leaves to it.  Season it to the dish.  Enjoy! As I always say, Yummmmmmmmmmmmmmm (and healthy).

Ready-to-eat Sweet Corn Kosambari

How long it takes: 20 Minutes (other than separating the kernels)

Number of servings: 4-5

Good to remember:

1. The reason to slit the kernels is to enhance the taste of the dish and retain flavour in the dish while eating.

2. One can even add chopped onions to the dish.

3. Tender sweet corn is preferred for this dish.

4. Seasoning is one’s choice when onions are used.

Kohlrabi / Knolkol Salad

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Kohlrabi/Knolkol salad

How long it takes: 30 minutes

Number of servings: 3-4

Kohlrabi/German Turnip (English) /Knolkol (Marathi) /Navilkosu (Kannada) belongs to the Brassica family of cabbage, cauliflower, broccoli. I think one reason it isn’t as popular as its sibling vegetables is because of its peculiar pungent odour. Kohlrabi is used to make an upkari/stir-fry or along with other vegetables in sambar, veg-sagu and in the preparation of salads too.  Today I would like to put up a simple salad in combination with onions and lemon juice.

Fresh Kohlrabi vegetable

What you need to have:

1. Fresh chopped Knolkol – 2 cups (preferably very tender)

2. Chopped onions – 1/2 cup

3. Fresh grated coconut – 3 Tablespoons

4. Fresh lemon juice – 2 Teaspoons (approx)

5. Chopped Cilantro – 2 Tablespoons (to garnish)

6. Salt – As per taste

7. Roasted Peanut powder – 2 Tablespoons(optional)

Freshly chopped kohlrabi

Ingredients of the dish

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Red chilli pieces – 2-3

3. Curry leaves – 2-3 sprigs

What you do with what you have:

1. Wash, peel and chop the veggie lengthwise and keep aside as shown in image-2.

2. Cook in a cooker adding a pinch of salt to it (do not add water) till done for about 15 minutes. Allow it to cool.

3. Wash, peel and  chop onions also lengthwise. Wash and chop green chilly, cilantro and grate coconut and keep aside.

4. On cooling just transfer cooked veggie from the cooker to a bowl and mix chopped onions, grated coconut, chopped green chilly and salt together until they’re well-mixed. Later squeeze lemon juice and also if needed add roasted peanut powder which is optional.  Finally add chopped cilantro to it.

5. Place a spatula with 1 teaspoon of cooking oil in it on low flame.  On heating add mustard seeds to it.  On spluttering, add red chilly pieces and finallt curry leaves to it.  Season it to the dish.  Healthy yummy salad is ready to be consumed !

Ready to serve Knolkol salad

How long it takes: 30 minutes

Number of servings: 3-4

Good to remember:

1. Preferably tender Knolkol should be used for this dish, it will cook faster with a tender vegetable.

2. Do not add water to while cooking the vegetables.

3. Adding peanut powder is optional.

Tomato-Onion Raitha

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This fairly standard dish can accompany any of your favorite one pot meals.

What you need to have:

1. Tomatoes – 2

2. Onions -2-3 (small)

3. Coriander leaves – A handful

4. Curds(Thick) – 1/2 cup

Ingredients of Tomato-Onion Raitha

Ingredients of Masala:

1. Fresh grated coconut – 2-3 tablespoons

2. Green chillies -1 (less spicy)

3. Cumin seeds – 1/2 teaspoon

4. Salt – to taste

Ingredients of Raitha Masala

What you do with what you have:

1. Wash and chop tomatoes lengthwise, coriander leaves fine, peal and chop onions as well lengthwise and keep it aside.

2. Transfer all chopped ingredients from step 1 into a serving bowl as shown in the image below.

Chopped veggies transfered to a bowl

3. Grind grated coconut, green chilly, cumin seeds and required quantity of salt in the mixer adding required quantity of water to a fine consistency and mix the ground mixture to the tomato onion mix into the bowl from step 2.

The raitha is now ready to serve on checking for salt.

Ready to serve Tomato-Onion Raitha

Carrot-Capsicum Salad

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Carrots is very good from the health point of view. In fact so healthy and recommended that we steam, mash and feed it to the kids as baby food when we start off with solid food for the kids. Apart from a few other salads (with Moongdal, with cabbage ) with carrots among the primary ingredients, I have also put up carrot halwa, carrot roti and fried carrot curry. Today I would love to put up a salad that has carrots in combination with capsicum and peanut powder. Tastes great and like most salads easy to prepare.

What you need to have:

1. Chopped Capsicum – 3/4 cup

2. Grated carrots – 1 cup

3. Chopped Onions – 1/2 cup

4. Roasted Peanut powder – 1/2 cup

5. Chopped green chill – 1 teaspoon

6. Fresh grated coconut – 1 tablespoon

7. Chopped coriander leaves – 1 tablespoon

8. Lemon juice – 0 1 teaspoon

9. Cooking oil for frying Capsicum – 4-5 teaspoon

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Ingredients of salad

What you do with what you have:

1. Wash and grate carrots, coconut, chop capsicum, green chilly fine, wash, peal and chop onions fine and keep aside.

2. Place a spatula on medium flame and dry roast peanuts till you get a pleasant aroma.

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Peanuts being dry roasted

3. On cooling peal the nuts and powder it in the mixer to a medium consistency and keep it aside with the veggies.

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Grated veggies with peanut powder

4. Place a spatula with 4-5 teaspoons of cooking oil in it. On heating, fry chopped capsicum with a little salt sprinkled to it till done. (It is fried to avoid the raw smell.)

Picture 025

Chopped Capsicum being fried

5. Fully fried capsicum will look as under.

Picture 027

Fried Capsicum

6. Transfer grated carrots, chopped onions from step 1 to a broad bowl and stir in peanut powder from step-3 to it. Also add fried capsicum from step 5 as well as chopped chilly and salt from step 1.

7. Finally squeeze lemon juice to it. Top it with chopped coriander leaves and grated coconut to the salad which is ready to serve.

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Ready to serve Carrot-Capsicum salad

How long it takes: 45 minutes

Number of servings: 4-5

White Peas Usli

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Picture 201

Lentils as part of salad is not new to us – I have already put up Sprouted greengram usli and today I would like to put up yet another dish in the same league. This dish is good recipe to have in your kitty especially if you are just starting off cooking – simple but tasty and nutritious.

What you nees to have:

1. White peas – 1 cup

2. Fresh grated coconut – 4 Tablespoons

3. Chopped coriander leaves – A handful

4. Sambar powder – 2 Teaspoons

Ingredients of Seasoning:

1. Cooking oil – 3-4 teaspoons

2. Mustard seeds – 1 teaspoons

3. Blackgram Dal – 1 teaspoon

4. Cumin seeds – 1 teaspoon

5.     Turmeric powder    –  1  Teaspoon

6. Green chilly – 1

7. Curry leaves – 2-3 strands

Picture 192 Ingredients of White Peas Usli

What you do with what you have:

1. Soak white peas in water overnight for about 10-12 hours.

2. Chop green chillies , coriander leaves and grate coconut and keep it aside.

3. Add 2 cups of water to it and cook it in cooker as usual till done adding a few drops of cooking oil to it. Cooked white peas is as shown in the image below.

Picture 194

Cooked White Peas

4. Place a skillet with 3-4 teaspoons of cooking oil in it on the flame. When heated add mustard and blackgram dal to it.

Picture 195

The seasoning of the dish

5. When both mustard and blackgram dal is fried add cumin seeds to it. When it sputters add  Turmeric powder,chopped green chillies and curry leaves to it.

Picture 196

Seasoning in progress


6. Now add cooked white peas from step 3, salt, sambar powder and chopped coriander leaves and grated coconut from step 2 to it and saute well.

Picture 197

Dish being cooked

Ready to serve white peas usli is as shown in the image below. Enjoy with either chapati or even rice and dal.

Picture 201

Ready to serve white peas usli

How long it takes: 45 minutes (other than soaking overnight)

Number of servings: 4