Salad parade!!!

Tried and tasted by Nivedita

Hi All,

Salads!!! I love the colors of salad! I feel salad is like India!!! Many raw vegetables mixed in a bowl still brings the best taste, Unity in diversity!!! same like many states, cultures, languages and people make turn India in to a great place to live in!!(forget about dirty politics and few bad things!, They are just like bitter cucumber or spoiled green leaf in a salad!!) Am I writing something wrong!! 

I have already posted these salads before also (Click here for the older post). But the introduction for that was different and it was for another event. And I have added one more salad to this parade.

Hope you all will enjoy the beautiful salad parade.

(The best recipes for raw food diet!)

Simple Raw Vegetable Salad :

Take vegetables of your choice(which you can eat raw)

Cucumber, Carrot, Onion, Tomato, Onion, Chilli, Ginger, Lettuce leaves. Cut in to desired size and shapes. We love to cut in to long peices as it is easy for my kids to hold in the hand.

Salt to taste

Lime Juice as per taste

Vinegar - 1/2 tsp
Green and black olives - 1/2 cup
(Not in this photo)
Olive Oil - 1 tsp
Oregano or mixed herb - 1 tbsp crushed

Mix all in a Salad bowl and enjoy the crispy taste.

Tomato and Onion Salad,

Tomato - 2 big Chopped 

Onion - 1 Medium chopped lengthwise

Fresh Coconut - 4 to 6 tbsp

Dalia powder(dry chana or puthani) - 1 tbsp Crushed

Salt to taste

Fresh Coriander - little

Mix all in a bowl and eat it with crispy Papad.

Veg and Curds Salad

Cucumber - 1 big chopped

Tomato - 1 big chopped

Curds(Fresh) - 1/2 cup

Salt to taste

Green Chilly - 1 small chopped(optional)

Fresh Coriander - little

Mix all in a bowl and eat chilled.

Beat and bean salad

Sprouted moong - 1 cup, wash two times to remove the smell

(Green moong, moth, chana, which ever you like to eat raw and sprouted)

Beet root - 1 medium, washed, peeled and grated

Cucumber - 1 big, washed and cut into very small, thin and long pieces.

Salt to taste

Fresh coriander - handful

Lime juice - 1 tbsp

Mix all the ingredients in a bowl and serve.

Radish Salad

This is a very common salad in my house, as my mom loves  to it with jowar rotti. 

Radish - 1 big, washed and cut into small cubes

Radish leaves(fresh) - 1 bowl, washed and chopped finely

Onion - 1 medium, washed, peeled and cut into cubes

Oil - 1 tbsp

Lime juice - 1 tbsp

Salt to taste

Niger seeds powder - 2 tsp(Click here for the recipe), (Optional, but gives an unique taste to the salad)

Mix all the ingredients in a bowl and serve. Goes well with Jowar rotti.

These all salads are marching into Sudeshna's 

• Carnival of Salads

                                       

AND 

PJ's The 'no cook' event!

Keep Smiling,

14 mixed pulses gravy(reposted for the event)

Tried and tasted by Nivedita

Hi All,

Here is a recipe which is colorful and a very healthy for all the ages.

I prepare this at least once in ten days. It goes well with chapatis, hot rice or even just like that as an evening snack.

Here is the recipe,

Mixed pulses - 1 cup(soaked over night, washed )

(You can choose any pulses of your choice. The pulses I have used, you can see in the photo and with that I have added toor dal, yellow moong dal and chana dal)

Boil the pulses in a cooker just for one whistle with tej patta and haldi a pinch. Keep the same tej patta for masala.

Onion - 1 big, chopped

Tomato - 1 big or 2 medium, chopped or grated or even tomato puree will be fine

Tej patta -1 big

chilli powder - 2 tbsp

Dhania powder - 1 tbsp

Garam masala - 1 tsp

Haldi - a pinch

Hing - a pinch

(or if one likes ginger & garlic flavor, add 1 tbsp paste)

Oil - 2 tbsp

Salt to taste.

Fresh coriander to garnish.

Heat oil in a thick bottom kadai, add tej patta, onion. Let it cook till brown. Now add hing or ginger garlic paste. saute it for some time.

Add tomato and other dry powders. Cook till tomato starts leaving oil. Now add boiled pulses with little water. Mix it properly and boil it for 5 minutes. Garnish with fresh coriander.

Mixed pulses gravy is ready.

If you want to have is as a snack or side dish, let the water dry from the gravy.

This is going to participate in

"Announcing My Legume Love Affair: Twelfth Helping",

hosted by Anarasa, which was started by

Susan @ The Well-Seasoned Cook

I am sending this healthy food to scrumptious's event " Bean & legume recipes you can count on" 

Keep smiling,

Green moong chutney

Tried and tasted by Nivedita

Hi all,

Here is the recipe from my cousin Veena, who got married and settled in Sagar. Sagar comes in Shimoga district. The world famous Jog Falls is also in Sagar.

After she got married and went to inlaw's house, she learnt all the customs, the traditional food of Sagar.

It is almost 10 years we did not get time to sit with each other and chat for at least 10 minutes(We were always together before her marriage) and we met only twice in these 10 years!!

Now I do call her once a week and talk. She has promised me, that she will give me recipes of Sagar. So whenever she gives me the recipe I will make at home, and post it here.

Now is the time for this chutney, which is very easy and tasty.

Here is the recipe,

Whole green gram or split green gram - 1 cup

(she told me to use whole green gram, but I used the split one.)

You can use brown chana or kala chana also to make this chutney.

Fresh coconut - 1/4 cup or lesser

Green chilly - 3 to 4

Jaggery - 1 tbsp

Tamarind - 1 tbsp

Garlic - 1 bulb(Small)

Salt to taste

Water to make chutney

(Optional

Curds - as per requirement

Onion - as per taste)

Roast the moong till nice aroma comes, stirring all the time. Let it be cool.

Mix all the ingredients and grind it coarse paste or fine paste.

If you are using whole moong, then grind the roasted moong first 2 rounds, then add other ingredients to it and make it chutney.

The chutney is ready to serve with Akki roti(rice flour rotti),Thali peeth, chapati or dosa or rice.

If you like you can add little curds and chopped onion. It tastes good with akki roti and thali peeth.

I am sending this recipe to

Priya's Spill the beans - Sunday snacks

And my one more dish also is prepared with 14 pulses which is perfect for her event.(http://niveditaskitchen.blogspot.com/2009/06/14-mixed-pulses-gravy.html#links)

Hope you all enjoy the chutney!!

Keep smiling,

Burnt Jeera dal

Tried and tasted by Nivedita
Hi all

A simple dal recipe, it goes well with rice and even chapati. I like it both the ways. Here the jeera must be burnt and the flavour of burnt jeera with flavour of dal is toooooo good to resist!!!
Here is the recipe:
Toor dal or yellow moong dal - 1 cup(Boiled and mashed)
Tomato - 1/2 chopped length wise
Long dry red chillies - 4 to 5
Jeera - 2 tbsp
Salt to taste
Haldi - 1/4 tsp
Oil - 1 tbsp
Ghee - 1 tbsp(you can skip this and add 2 tbsp oil)
Coriander - 2 tbsp to garnish
Heat the kadai, add jeera and let them become black or almost burnt.
Immediately put oil and ghee. After few seconds, and red chillies, haldi, salt and then red chillies.
now add tomato and let it cook for 2 minutes.
Add toor dal or moong dal. Add little water and let it boil for a minute.
Check the salt and adjust according to your taste.
If you like, you can add 1 tsp lemon juice after you off the gas.
Garnish with chopped coriander and serve with hot rice and pickle with papad.

Keep smiling,