Kosambari

Kosambari means salad and basically it's a medley of  all fresh vegs or mix of finely chopped vegetables and lentils , Today I am posting my favourite version of kosambari which my mom used to prepare this during auspicious occasion  of Ram Navami this along with jaggary panak which a gingery based traditional drink which you will find in every household during summer and when it is served chilled its absolutely amazing thirst quencher especially on a hot sunny day so this paired with this salad was truly a combination when one can't miss , I have such a fond childhood memories that while typing down the recipe I automatically got teleported down the memory lane ........now coming to the recipe of this humble salad , here it goes :D

Ingredients 

1/2 cup finely chopped cucumber

1/4 cup yellow mung dal soaked for 2 hrs

1 small carrot grated

3 tbsp grated coconut 

1 green chilli finely minced

2 tbsp coriander leaves finely chopped

dash of a lime 

salt to taste

For tempering 

1 tbsp oil

1/2 tsp mustard seeds

generous pinch of hing / Asafoetida

Method 

• In a mixing bowl add in soaked yellow mung dal ( wash soak for couple of hours , rinse thoroughly , discard all the extra water) , cucumber, grated carrot, green chillies, coriander leaves , salt to taste and dash of lemon , grated coconut mix well. 
• In pan add oil add mustard seeds, when it starts to splutter add in generous pinch of hing and pour this on the mix. 
• Serve with Rice and dal as a salad or you can enjoy it just like that with a smile on your face, I am sure though simple it is going to satiate your taste buds :D 

  

Tomato & Beetroot soup

Would you like a delicious soup that is filling and also healthy? Then I would definitely recommend you to try this out and it would be your favourite soup too and it is all healthy. This is an easy to make soup and good light lunch time meal for anyone who isn't keen on eating lots. This soup is the key to anyone's meal time hunger, I actually came across this recipe when I was on Instagram and I decide to try this and it was a fab in the house. So do try this and comment in your replies in the space below.

Ingredients

RECIPE CREDIT - NEHA DEEPAK SHAH

2  medium sized Onion (sliced)

3-4 cloves of Garlic

1" Ginger (sliced)

1-2 Green chilli (depending on your spice level)

2 medium sized Carrots (cut into roundels)

1 tbsp Coriander stem (retain the leaves for garnishing)

1 small Beetroot (cubed or in quarters)

2-3 yellow Moong dal

3 Tomatoes (sliced)

2 tbsp oil

Salt and Pepper ( depending on your taste)

Butter and chopped Coriander leaves for garnishing

Bread croutons to top your soup (opt)

Method

• Take a pressure cooker add 2 tbsp oil and when it is smoking hot add in the onions, garlic, ginger, green chilli and sauté for a couple of minutes then add carrots, chopped coriander stems, small beetroot, soaked yellow moong dal, tomatoes then add 1+1/2 cups of water and pressure cook for two whistles.
•  Cool and grind it to a fine paste.
• Transfer it into a deep pot then add in the paste, and the required quantity of water and bring it to a boil.
• Season with salt and pepper as per your taste, garnish with coriander leaves.
• Serve piping hot with bread croutons.

Corn and Pomegranate kosambari

Salads /Kosambari are my favourite there are so many variations which you can follow this is the recipe I got from a cookery show and absolutely loved the simplicity of the recipe and it had got 2 of my fav ingredients sweet corn and Pomegranate ....So did give it a try and absolutely loved it to core :D ...Here is the recipe for simple salad :) 

Ingredients 

1 cup Sweet corn (I have used frozen)

1/4 cup Pomegranate Arils (seeds)

1 -2  green chilli (finely chopped)

generous pinch of hing /Asafoetida

1/4 tsp pepper powder

1/4 tsp mustard seeds

1 tsp oil 

salt to taste

1 tbsp freshly grated coconut 

Method 

• In a deep pan drop in 2 cups of water and boil the sweet corn then drain and keep aside. Alternatively you can even thaw it in microwave then drain and keep aside.
• In  pan add oil add mustard seeds, when it starts popping add hing, green chilli , fry well add in sweet corn, pepper powder fry well now add little salt, coconut mix well.
• Now take this corn salad in a bowl then add in pomegranate arils and toss well . 
• Serve hot or cold ..it's very healthy and gorgeous ! 

Tomato and Lentil Soup

Soups are so filling and lovely Isn't it ? ....I absolutely love it and find it so satisfying serve with some bread croutons or bread sticks what more do you want ...Perfect for a cold wintry day sipping hot soup is absolutely comforting for me and this soup is one of my favs as it's my version of tomato and lentil soup and it's the best tasting soup I have tried till date :P actually verdict given by my hubby  ...he totally loved it and have prepared this so many times ..Do try this gorgeous soup ...you will find it amazing too ...If you do try this please leave in your feedback at the space below would love to hear from you ...let's go on the recipe without further delay :)

Ingredients 

3/4 cup of Masoor dal /Pink Lentils 

1/2 tsp whole cumin seeds

1-2 green chillies 

1 veg stock cube 

1 big onion (sliced)

2 big cloves of garlic 

1 large carrot (sliced)

3- 4 tomatoes or 1 can of chopped tomato 

2 tbsp oil 

salt to taste (check salt and add as stock has already a good amount of salt in it )

Freshly ground pepper to taste 

Method

• Take a cooker pan add in oil when it is hot add in cumin seeds, fry add in chillies, onions , roughly bashed garlic (take the skin off and bash it with the help of a knife). Fry well till onions turn translucent.
• Add 1 or 2 green chillies fry well add in carrots for 2-3 mins add in lentils, then tomatoes and fry well add in 2 cups water , one stock cube and pressure cook for a whistle. 
• When it cools down completely puree it in a blender and heat in up . Do add salt after tasting as it stock cube has good amount of salt in it .
• Serve hot sprinkled with freshly ground pepper with Bread croutons or Bread sticks.....it's absolutely yumm and lovely food for a hungry soul :)  

Pink Radish and Methi Sprouts Salad

This is one very healthy and beautiful salad which is perfect for light summery salad and it's very healthy too ....I absolutely love to incorporate sprouts in my salad here I have used methi sprouts cause these spouts are so good for health very good for hair growth too Do try this salad its a lovely , refreshing summery salad with lovely colours....try it you will surely love it !!

Ingredients 

6-7 pink Radish (finely chopped)

2 tbsp Methi sprouts (soak methi seeds and next day drain it and keep aside then the next day you will see spouts coming out of it )

1 spring onion (just greens Finely chopped)

1 green chilli (finely chopped)

1 onion (finely chopped)

salt to taste 

1/2 tbsp of a generous squirt of lemon juice

1 tbsp coriander leaves 

2 tbsp grated coconut 

Method

• In a mixing bowl add in pink Radish which is finely chopped then add in the methi sprouts, chopped onion , salt , green chillies (finely minced), chopped spring onion , chopped coriander leaves , salt and mix well.
• Add Lemon juice , grated coconut and give it a good mix. Refrigerate for 30 mins.
• Serve chilled . You will def love it !!!

Raw Mango and cucumber Pachadi

This is age old and classic recipe which is a traditional Mangalore fav street food which could be found in most of the streets in Mangalore which is spicy and tangy Usually this can be done only with Raw Mango but here I have used in combination with cucumber ...it's delicious and superb and must try if you love spicy and tangy combo .....Do try this simple and awesome recipe you too will def love it :) 

Ingredients 

1 Cup Finely chopped Raw mango (with Skin)  ( Deseed Raw Mango and chop it finely)

1/4 cup cup Cucumber (finely chopped)

1 tsp Red chilli powder

1 tsp Hing water 

2 tsp Coriander leaves

good drizzle of coconut oil (Use only coconut oil it gives a good flavour

salt to taste 

Method

• In a mixing bowl add Raw mango and cucumber , salt , red chilli powder, hing water, mix well. Finally give a good drizzle of coconut oil mix well. Add in coriander leaves and mix.
• Serve immediately !...you will simply love every bite of this Guaranteed ....it's so yumm !

Chilli Papad Salad (Mirsangi Happla Kismori)

You will be amazed just by 4 ingredients chilli papad can be turned into a fabulous salad ...really awesome and one of the most amazing traditional recipe ....you got to try this you will def love this for sure you can use any papad of your choice....I have used chilli papad (mirsangi Hallupu which is easily available in any Mangalore store !

Ingredients 

4 -5 fried chilli papad (deep fried)

1 red onion (Finely chopped)

2 tbsp finely chopped coriander leaves 

3 tbsp finely grated coconut

Pinch of salt  (It isn't needed as chilli papad does have salt ( taste it and add salt more if you like)

Method

• Roughly crush fried chilli papad with your hand then add in onion, coriander leaves, coconut , add in salt to taste (add only after tasting it if required )and mix and serve immediately !
• NOTE 1 : If you have microwaved the chilli papad then you have to use coconut oil (1 tbsp and mix).
• Note 2 : You have to serve it immediately as if the salad is kept long it will turn soggy.
• But it's soooo delicious you can have rice curd and this salad just like that .....scrumptious combo !!!

Manchow Soup

This is one of my favorite soup of all time ....its so filling and yumm ...serve with Fried noodles it's fab comes out close to restaurant style soup ....I have tried many versions of this ....but this is an ultimate one .....don't omit any sauces mentioned !....Do try this and leave in your feedback :)

Ingredients

1 cup finely chopped carrot 

1/4 cup chopped cabbage 

7-8 Mushrooms (thinly sliced)

3 spring onion (Just onion finely chopped)

2 tbsp Spring onion greens

1 tbsp Minced Garlic

2 finely chopped green chilli

1 Cup hot water (mix 1 veg stock cube + 1 tsp cornflour)

1 tbsp Dark soya sauce

1 tsp Chilli vinegar

1 tsp Sriracha Sauce

1/2 cup Fried noodles (boil noodles and strain and spread on cloth and then dust with cornflour and deep fry in oil) (opt)

2 tbsp oil

3 cups of water

salt to taste (use salt only after tasting as stock and sauces are high in salt content too)

Method

• In bowl mix in water stock and cornflour mix well and keep aside.
• In Wok add in 2 tbsp oil add chopped garlic and green chilli fry well till golden brown.
• Add in spring onion (just the onion) and fry the vegs (carrot, cabbage, mushroom) fry well for 2 mins on a high heat .
• Now add in dark soya sauce, vinegar, sriracha sauce ( Highly recommended) cause it gives such a authentic taste Yum !....ok add in the sauces and mix in well. Now add in 3 cups water.
• Add the stock water and boil to a med consistency  till it becomes med thick . Add in spring greens and simmer for 2 mins.
• Check salt and then only add if required as sauces and stock is high in salt content !
• Serve hot garnished with fried Noodles ....this is one of my most fav soup...Yum !

Veggie Salad

Who doesn't like a beautiful salad full of goodness ....I simply love salads it's so good to include it in your daily diet it tastes Awesome too . Here is one simple recipe for you which I follow it from a long time you can use your choice of vegs here I love the blend of these vegs :).....So here goes a simple recipe for that serve it chilled you will def love it it as after you have it after couple of hours the flavours gets infused and mixed up so well that it's an absolute treat for me :D.....Thanks to my sister Soumya for sharing such a lovely recipe :)

Ingredients

1 cup boiled corn (I have used frozen )

6-7 pitted black olives (cut into roundels)

1/2 cup roughly chopped lettuce 

1 Avocado (De seed it and scoop the flesh and cut into chunks)

1 onion (roughly chopped)

1 capsicum Roughly cut into chunks 

2 - 3 salad tomatoes cut into halves 

1/2 tsp oil 

1 tsp vinegar (Pref Chilli vinegar)

1/2 tsp black pepper powder

good squirt of lemon juice 

1 tsp coriander leaves (opt)

salt to taste

Method 

• In Non stick pan add in very little oil add corn and fry on low heat till corn kernels turn a little a bit like roasted on the edges. Take it out in a mixing bowl and keep aside.
• In the same pan add onion and capsicum and fry well for 2 mins till onion and capsicum  is lightly cooked and then add in coriander leaves and keep aside. Allow it to cool
• Once corn , onion , capsicum is a cooled down then add lettuce, olives, avocados, salad tomato to it add in salt, pepper, vinegar, lemon juice and mi all these lightly till well mixed . Leave it the refrigerator for 3 hrs .
• wow so good so lovely ...Yum ....I simply love this salad and very simple gorgeous and filling salad !

Rainbow Slaw

This is one of my fav salads which I include it in my daily diet at least 1 time a day ...I simply adore salads any type of them and this is one is so good to start with if you are looking for a perfect diet  & weight loss recipe  this is the one for you ....rich in iron as well ...simple , filling and absolutely delicious ...Prepare this in advance and keep it in the refrigerator and serve chilled it's pure bliss and filling meal for me :D ..Here goes the simple recipe for that :D

Ingredients

1/2 cup Purple Cabbage (shredded)

1 med sized carrot (roughly grated)

1/4 cup of baby spinach (washed)

1/4 cup Boiled Rajma /Red Kidney Beans 

1 tbsp Mayo (eggless )

2 tbsp nuts of your choice (1 tbsp peanuts + 1 tbsp walnuts) ( I love a little crunch in my salad) 

For Dressing 

1 tbsp olive oil 

1 tbsp vinegar 

1 tsp honey 

1 small clove of garlic (grated) (don't use more it will overpower the whole salad)

salt to taste 

1/4 tsp pepper (freshly ground in pepper mill)

Method 

• Mix all the ingredients Under "for Dressing" and mix well with the help of the whisk and keep it aside for 30 mins (so that all flavours gets infused v well).
• Take a salad bowl add in purple cabbage, spinach , carrot and give a rough mix add in a tbsp of mayo and give a good mix with the spoon then add in the dressing and mix well .
• Leave it in the refrigerator for 2 -3 hrs . Then top it with nuts of your choice and Serve chilled.
• I normally do prepare this in the morning and relish it for my Lunch ....Simply Awesome !!!
  

Burnt Garlic and Broccoli Soup

Soups are so filling and one of the most loviest food which i find when I am not in a mood to cook something fancy ....Here is a lovely recipe which i found and decided to try :) 

Recipe Credit : Chef Sanjeev Kapoor  ( but i have altered the recipe slightly)

Ingredients 

1 med sized Broccoli (cut into med florets)

10 -12 cloves of  Garlic cut into small roundals ( or finely chopped)

2  tbsp Olive oil 

1 onion (chopped)

1 Bay leaf

1 Potato ( cubed)

1/4 veg stock cube  (mixed in 1 cup of hot water)

1/2 cup milk 

1/2 tsp Black peppercorn 

2 tbsp red Capsicum ( finely chopped) ( won't work with any other capsicum) (Or omit it)

1 tbsp garlic (finely chopped ) ( fry in pan till brown take care not to burn it and reserve for garnish)

salt to taste

Method 

•  In Pressure cooker add  oil / butter add bay leaf,  garlic and saute till the garlic is little brown and fragrant then add onion and fry for a min add potato , broccoli and fry for 2-3 mins . Add  veg stock water and pressure cook for 1 whistle.
• Cool and discard the bay leaf and grind this to a fine paste. 
• Now take it in a pan add in salt and boil then add milk to bring to the consistency required. 
• In another pan add red capsicum (finely chopped) and fry well and till cooked and nice aroma .
• Now pour this on soup and enjoy garnished with fried garlic ...its too good !
• Do remember veg stock cube has high salt content so pls check in salt before adding :)

• 

Apple and Raisin Salad

This recipe comes from Asha Satish Phillar Mayi ,she has got such a lovely collection of recipes & here is one among them ...its a lovely refershing and filling salad  ...sometimes when I feel like having something which is light and fresh salad is satisfying and filling and this is a perfect recipe ...do try this and leave in ur feedaback ! 

Ingredients

1 cup of yogurt /Dahi ( I have used Greek style yogurt/ you can use low fat one )

1 Red apple (chopped ) ( I have used Pink Lady its little tarty and sweet and perfect )

2 tbsp Raisins (soak for 2-3 hrs in warm water till they puff up )

1/2 tsp salt

1 tsp Lemon Juice

For seasoning 

1/2 tsp oil

1/4 tsp mustard seeds

1 sprig of curry leaves

1 green chilli (chopped)

Method 

• Beat curds with the whisker till smooth add little water , salt and mix in till smooth.
• Add lemon juice to the chopped apple so that it doesn't discolourise.
• Add apples , raisins to the beaten curds and mix well .
• Heat oil in a pan, add mustard seeds, green chillies and fry till mustard seeds starts to pop and then add curry leaves and add this to the beaten curd .
• Serve Chilled !!!

Spicy Zucchini Salad

This recipe of Zucchini salad was featured by my friend Prajna was absoultely in love with a look of it remembered Kimchi salad ....and just went to the market brought a Zucchini to try it ...you can use even replace zucchini with cucumber it will tastes Awesome almost near to the kimchi salad you get in any Chinese restaurants !

Recipe Credit : Omma's Kitchen 

Ingredients 

1 Zucchini /Cucumber (cut into roundals and then cut into halfs)

1 tsp salt

1 big clove of garlic (finely grated)

1 tbsp sesame oil + 1 /2 tsp for tossting it in pan

2 tbsp toasted white sesame seeds + 1 tbsp for garnish

1/2 tsp chilli vinegar

1/4 tsp sugar

1 tsp red chilli powder (I used Kashmiri chilli powder)

2 tbsp finely chopped spring onion 

2 tbsp roasted peanuts (I added it for the extra crunch)

Method

1. Cut zucchini in half moon shape and put salt and mix them properly and leave it aside for 30 mins .
2. Now squeeze out all the water and wash it and drain it well.
3. Now add spring onions , sesame seeds, red chilli powder, sesame oil, garlic paste, sugar, vinegar and mix it really well .
4. Now take a non stick pan add oil pref sesame oil and put the marinated zucchini and fry well for 1-2 mins then jsut before switching off the gas flame add roasted peanuts, while serving add pinch of sesame seeds and serve.

Tomato Soup

I tried this recipe from chef sanjeev kapoor's videos and just loved the recipe...its so good almost tastes near to any restaurant soup.....Try it ...you' ll simply love this recipe.

Ingredients

4 - 5 Tomatoes sliced

2 carrot Chopped

2 onion sliced

4-5 cloves of garlic

2 tbsp chopped celery (opt)

1 bay leaf

5-6 Black peppercorn

2 tbsp butter

1/2 tsp freshly ground pepper

3 tbsp single Cream

1 tbsp finely chopped coriander leaves for garnish 

salt to taste

Method

In pressure cooker put butter put bay leaf fry onions slightly add galic cloves, peppercorn , add celery and fry well .

Now add carrots, and tomato and fry well now add water and pressure cook till one whistle and switch off the gas.

Discard the bay leaf strain and retain this juice and keep it aside for later use. Now grind all the boiled ingredients to the fine paste.

In pan add little butter put the paste in a strainer and strain nicely add stock water kept aside , put salt and pepper powder . Garnish with little milk cream and serve immediately with bread croutons..
Simply heavenly :)

Garlic Cherry Tomato & Avacado Salad

Today i thought of posting very simple dishes which requires just few minutes of yours....Last week as i wasnt well i couldnt do much so thought of doing salads which is good for health as well...but with few ingredients also it tasted really good...

Garlic Cherry Tomato

Ingredients

10-12 cherry tomato

4-5 garlic cloves chopped

2 tbsp chopped coriander leaves

1 tsp olive oil

salt to taste

Method

• Heat oil in a pan, add garlic and fry till it turns light brown and then add coriander leaves and fry for a min
• Add cherry tomato, salt and toss well, close the lid and cook for 10 min and then serve

Avacado Salad




Ingredients

2 Ripe Avacados diced

1/3 rd cup chopped onion

1/4 cup chopped coriander leaves

1 1/2 tbsp lemon juice

salt to taste

Method

• Combine all the ingredients in a bowl and then toss it well and then serve it chilled

Carrot & Coriander soup

Till date I have never tried this soup after trying this I was really wondering why I hadnt tried it ......its such a lovely soup with mild and beauliful flavours in it that I just loved it ....I actually wanted to add even freshly made bread crutons to it but ...believe me or not was so satisfied with the flavour tht loved having it just like that :)....take my word for this if u guys dont try this u r the one missing this awesome soup which is my in my top fav list now ;)....waiting for ur lovely feedback......I do appreciate my fellow bloggers and admire their generosity when they share the award with me but because of my naughty son I frankly dont find time to upload them :)......thank u so much for all ur Awards I truely adore all of them and will upload them soon :)

Ingredients

2-3 carrots (sliced)

2 tsp chopped ginger

1 onion chopped

1 tbsp coriander leaves chopped +1/2 tsp for garnishing

1/2 tsp cornflour (opt)

1 cup milk

1/2 cup water

1 tsp freshly ground peppercorn

1 tsp oil

salt to taste

Method

• Heat oil then add ginger and chopped onion and continue to fry till the onions turn translucent then add 1 tbsp coriander leaves and fry .
• Now add carrot and crushed peppercorn and fry for 2-3 mins then add milk and bring to a boil till the carrots are tender and cook till the milk reduces. Here I have sprinkled little cornflour so that it thickens fast.
  
• Now when the milk had thickened then grind this to a fine puree.
• Take out the carrot puree in a pan then add water, peppercorn, salt and then boil till the consistency you desire.
  
• Serve garnished with coriander and grated carrot(opt).

Crunchy Cucumber-Peanut Salad

I usually have this salad when i dont prefer to have heavy lunch or dinner,its a very crunchy ,nutritious, delicious salad and of course very healthy  &  u ll definitely reduce a lot a weight having cucumber twice or thrice a week having the way just as it is or having it this way....

Ingredients

1 cucumber diced or chopped

1/4 cup peanuts(roasted)crushed or broken into half

1/2 tsp sugar

3 green chillies chopped

3 tsp grated coconut

1 tsp lemon juice

salt to taste

For tempering

1 tsp oil

1 tsp cumin seeds

Method

• In a bowl, add cucumber,grated coconut,roasted peanuts salt,sugar,lemon juice,green chillies and mix it well and keep aside
• For tempering heat oil in a pan, add cumin seeds and when it crackles and changes colour add this tempering to the salad and toss well 
• Refrigerate for 3-4 hours and serve chilled

Cream Of Mushroom Soup

am sending this to soup N juice event hosted by sireesha of moms recipe

Ingredients

12-15 mushroom sliced

1 onion chopped

1 1/2 cups milk

2 cups water

1 " ginger grated

1/2 cup fresh cream

3 tsp freshly crushed peppercorn

salt to taste

2 tbsp chopped coriander leaves

2 tbsp butter

Method

• Heat butter in a pan, add onion, ginger and fry on a low flame for 5 minutes 
• Add 7-8 mushroom and saute for 10 minutes,switch off the gas and allow it to cool
• Grind this along with 1 cup water to a fine paste
• In a pan add the paste along with milk and bring it to a boil
• Then add salt,cream, pepper, coriander leaves and cook it for 5-10 minutes
• Add the remaining mushroom and stir for 2-3 minutes,garnish it with coriander leaves and serve hot

Healthy Stir Fry Garlic Vegetables

Ingredients

5-6 Beans roughly chopped

7-8 baby corn diced

1/2 cup capsicum cut into thin strips

1 carrot cut into thin strips

6-7 garlic sliced

3 tsp freshly crushed peppercorn

salt to taste

1 tsp oil

Method

• Boil all the veggies till half done(just for 5 minutes as it should be crunchy at this stage) and keep aside
• Heat oil in a pan add sliced garlic and fry till golden brown
• Add all the vegetables and stir fry for a couple of minutes and season with salt & pepper & serve
• ( U can just have it as lunch or dinner if u are health or diet conscious)

Carrot salad

Ingredients

3-4 carrot

4tbsp grated coconut

1 Big onion Chopped

2 tbsp Coriander leaves chopped

1 -2 slit green chilli

Salt to taste

Method:

• Grate the carrot and keep aside.
• Take a bowl add grated carrot,onion, coriander leaves, and green chilli and mix well .
• Lastly add scraped coconut and serve.