MULLANGI KOSAMBARI

 MULLANGI KOSAMBARI

Along with fresh carrots, what caught my eye in our nearby department store were bunches of white radish. They looked so attractive that I had to buy some! 

Of course, Radish called Mooli in Hindi, Mullangi in Kannada and Tamil is not new to us. I make dishes with radish once in awhile as this commonly available root vegetable is strong in antioxidants and hence has several health benefits. 

Elsewhere in this blog, you will recipes for dishes made with radish, such as:-

• Mullangi Kootu
• Mullangi Palya
• Mooli Parantha

Today's recipe is for a simple, easy to make Mullangi Kosambari -which roughly translates to Radish Salad- from my Home State of Karnataka. This is served as a side dish to the main meal. 

Do try this out and I am sure you will like it as much as we do! 

Ingredients:-

• Radish, medium-sized, 2 
• Lemon, Juice, from 1/2 a lemon
• Green Chillies,  2
• Curry Leaves, 10
• Mustard Seeds, 1/4 tsp
• Urad Dal, 1/2 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Fresh Coconut Gratings, 1/4 cup
• Oil, 2 tsp
• Salt, to taste

Method:-

Discard the greens from the radish

Chop the green chillies

Wash, peel and grate the radish ( to yield about 1 cup )

Place the grated radish in a bowl, add the lemon juice and salt. Mix well. 

Heat oil in a small pan and on medium heat add the mustard seeds, when they splutter add urad dal and saute till the dal changes colour

To this add the chopped green chillies and curry leaves and saute for a few seconds 

Switch off the gas and pour this seasoning on to the grated radish in the bowl. Mix well. 

Finally, add fresh coconut gratings and finely chopped coriander leaves and mix well. 

SOUTHEKAYI MOSARU PALYA

 SOUTHEKAYI MOSARU PALYA

Today's recipe is for an easy to make yet tasty side dish made with cucumber and curds from my Home State of Karnataka. It gets its name from the two principal ingredients, Cucumber (Southekayi in Kannada) and Curds (Mosaru in Kannada.) Cucumber is called  "Taushe" in my mother tongue, Konkani, and "Kakdi" in Marathi. 

We welcome cucumber - which is largely made up of water- for its cooling properties during the hot summer months, particularly in combination with curds. Therefore it is commonly used in salads and raita, both in the South and North of India.

Cucumbers also have numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with Cucumber, such as:-

• Taushe Ullel (Cucumber Pachadi)
• Cucumber Pachadi
• Khamang Kakdi
• Southekayi Hasi Majjige Huli 

Tips:-

1.  Choose tender cucumber for best results. If they are not so tender, you will have to peel the cucumber. 

2. The curds used should be fresh to get a better taste for your dish. 

Ingredients:-

• Cucumber, medium sized, 1
• Fresh Curds, 1/2 cup
• Onion, 1
• Green Chillies, 2
• Asafoetida ,(Hing), 1/8 tsp 
• Turmeric Powder, 1/8 tsp 
• Salt, to taste

For Tempering:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, 1, broken into halves
• Curry Leaves, a few
• Oil, 1 tbsp

Method:-

Wash and chop the cucumber. 

Whisk the fresh curds

Chop the onions

In a kadhai, heat the oil and on medium heat add the mustard seeds, when they splutter add the cumin seeds. When they sizzle add the urad dal and saute till it changes colour

Next add the broken red chilli and saute for a few seconds

Now add the chopped onion, green chilli, and curry leaves and saute till the onions become translucent

To this add the chopped cucumber and salt to taste

Mix in the asafoetida and turmeric powder

Cook till the cucumber becomes slightly soft. It should be cooked yet remain crunchy.

Switch off the gas and allow it to cool

When it comes to room temperature, add the whisked curds and mix well

Check for salt and add if required

Transfer to a serving bowl

Serve the Southekayi Mosaru Palya as a side dish with the main meal 

CORN CUCUMBER PEANUT SALAD

CORN CUCUMBER PEANUT SALAD

Many of us, and children in particular, love sweet corn especially in the rainy season when it is roasted on hot coals. Apart from eating it this way, we can use sweet corn to make a variety of dishes. Elsewhere in this blog, you will find recipes for Sweet Corn & Vegetable Soup, Corn ki Subzi, and Palak & Corn Cutlets.  

Today's recipe is a for a simple yet yummy salad made with sweet corn, cucumber and roasted peanuts. I am sure you will love this as much as we do.

Ingredients:-

• Sweet Corn Kernels, 1 cup, 
• Cucumber, chopped, 1/2 cup
• Peanuts, 2 tbsp
• Green Chillies, finely chopped, 2
• Lemon Juice, juice of 1/2 a lemon
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp

Method:-

Boil the sweet corn cob in a pressure cooker with water and a little salt for 1-2 whistles

Once the cooker cools, remove the corn cob and take out the boiled corn kernels and keep aside
Wash, peel and chop the cucumber and finely chop the green chillies and coriander leaves
Dry roast the peanuts in a small pan till they turn slightly brown or microwave them on high for 2-3 minutes. When they cool, coarsely powder them in pulse mode in a small mixer jar
In a bowl, mix together the boiled sweet corn kernels, chopped cucumber, finely chopped green chillies and salt
To this add the coarsely ground roasted peanuts and mix well
Add the finely chopped coriander leaves and the lemon juice and mix well once again
Serve as an accompaniment

CABBAGE SALAD

CABBAGE SALAD

In my house, we make salads from time to time using a variety of vegetables. You will find therefore, elsewhere in this blog recipes for salads such as Sprouted Moong Salad, Radish and Tomato Salad,  and Crunchy Corn Salad.

Today's recipe adapted from Cabbage Salad by the noted cookery expert, Tarlaji Dalal is easy to make yet tasty.

For best results, use fresh cabbage so that you get a crunchy salad.

Ingredients:

• Cabbage, shredded, 2 cups
• Green Chillies,  1 or 2 depending on their size 
• Coriander Leaves, finely chopped, 2 tbsp

To Make the Salad Dressing:-

• Lemon Juice, 2 tsp
• Olive Oil, 1 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/2 tsp
• Asafoetida, 1/8 tsp
• Black Salt, 1/4 tsp
• Powdered Sugar, 1 tsp
• Salt, to taste

Method:

Shred the cabbage and finely chop the green chillies and coriander leaves
Mix all the ingredients so listed to form the salad dressing
In a bowl, mix well together the shredded cabbage, finely chopped green chillies and coriander leaves along with the salad dressing

 Serve immediately.

SWEET CORN CARROT KOSAMBARI

SWEET CORN CARROT KOSAMBARI

A " kosambari" is a kind of  light salad made with dals and some grated vegetables that is commonly prepared in South India, especially in Karnataka. Kosambaris are often made for festivals as they are easy to make, healthy and tasty. For example, here's the recipe for the popular Cucumber & Dal Kosambari.

Today we use Sweet Corn and Carrots, to prepare an easy to make yet another delicious kosambari.

Ingredients:

• Sweet Corn, 1 cob or 1 cup Sweet Corn Kernels
• Carrots, 2
• Green Chillies, finely chopped, 2-3
• Coconut Gratings, 1 to 1 and 1/2 tbsp
• Salt , to taste
• Lime juice, from 1/2  a lime
• Coriander Leaves, finely chopped, 1 tbsp

Method:

Pressure cook the sweet corn in salt water for 1 or 2 whistles. When the cooker cools, remove the boiled sweet corn kernels and keep aside

Wash, peel and scrape the carrots. Grate the carrots and keep aside

In a bowl mix together the boiled corn kernels, grated carrots, finely chopped green chillies, finely chopped coriander leaves, salt and coconut gratings.

Toss this till all the ingredients are well mixed

Now, add the lime juice and mix well once again
The sweet corn carrot kosambari is ready to be served

CURRY LEAVES RAITA

CURRY LEAVES RAITA

Did you know we could use the commonly available curry leaves ( Kadi Patta in Hindi, Karibevu in Kannada and Karbev in Konkani) to make a raita? A raita is a curd-based salad. As you would probably know, curry leaves also have numerous health benefits.

I made this as an accompaniment for Nimbehannu Chitranna (Lime Rice) and it tasted just great. It would go well with Kayi Sasive Chitranna , and Maavinkayi Chitranna ( Raw Mango Rice ) as well.

The recipe for this easy to make yet delicious raita was shared by my friend Sarojini Kini.

Ingredients:

• Curry Leaves, 2 sprigs, or 15-20 leaves
• Fresh Curds, 1 cup
• Cumin Seeds ( Jeera), 1/2 tsp
• Green Chilli, chopped, 1
• Red Chilli, 1 (broken into two)
• Salt, to taste
• Oil, 1 and 1/2 to 2 tsp

Method:

Wash the curry leaves and pat them dry

In a bowl, add salt to the curds, whisk the curds and keep aside

Heat oil in a kadahi and when it gets hot add the cumin seeds

When they sizzle, add the chopped green chilli, broken red chilli and the curry leaves

Saute till curry leaves become crisp 

Allow them to cool and once they cool crush it to a coarse powder

Add this crushed powder to the curds, check for salt, and mix well

Serve the Curry Leaves Raita as an accompaniment to the main meal

FRESH TOMATO SALSA

FRESH TOMATO SALSA

When entertaining guests recently, I served as starters fresh tomato salsa, made by me at home, with store-bought tortilla chips or nachos. As you know Salsa is a kind of spicy sauce or salad derived from a Spanish word. What I made was adapted from the recipe for The Best Fresh Tomato Salsa by Cheryl Dressler in All Recipes.

I modified the recipe to suit our Indian palate and it came out really well. I am glad to say that my guests enjoyed the salsa, and left me wishing I had made more!

Ingredients:

• Tomatoes, chopped, 2 cups
• Green Bell Pepper, chopped, 1/3 cup
• Onion, diced, 1/4 cup
• Coriander Leaves, finely chopped, 2 tbsp.
• Fresh Lime Juice, 1 tbsp.
• Green Chillies, chopped, 2
• Cumin Powder, 1/4 tsp
• Salt, to taste
• Freshly Ground Black Pepper, 1/2 tsp

Method:

In a bowl, mix together the chopped tomatoes, green bell pepper, onion, and green chillies
Add the coriander leaves and cumin powder
Stir in the lime juice and mix well
Sprinkle the salt and black pepper
Toss until the salsa is well mixed and serve with Nachos

KHAMANG KAKDI

KHAMANG KAKDI

I make Khamang Kakdi quite often. Being fond of groundnuts, I particularly like this dish made of cucumbers, coconut gratings and roasted groundnut powder.  The coarsely powdered groundnuts add to the texture and flavour of this salad.

The use of groundnuts is common in Maharashtrian cuisine. You will find, for example, elsewhere in this blog recipes for Hirwi Mirchi cha Thecha, and Peanut & Garlic Chutney.

When you try it out, I am sure you will love this dish as much as we do! 

Ingredients:

• Medium-sized Cucumber, 2
• Groundnuts, 1/3 cup
• Freshly Grated Coconut, 1/4 cup
• Green Chillies, finely chopped, 2
• Lemon Juice, 1 tbsp.
• Sugar, 1 tsp
• Salt, to taste
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Oil, 1 tbsp.
• Fresh Coriander Leaves, chopped, 1-2 tbsp, for garnish

Method:

Wash and peel the cucumber cut them into halves, de-seed and chop them. Remove the excess water and keep aside.
Dry roast the groundnuts and when they are cool, de-skin them

In a small mixer jar, using the pulse mode coarsely powder the roasted groundnuts

To the chopped cucumber add the coconut gratings, finely chopped green chillies, roasted groundnut powder, lemon juice, and sugar

Heat a little oil in a small pan, and when it gets hot add the mustard seeds

When they splutter, add the cumin seeds and when they sizzle add this seasoning to the cucumber-groundnut mixture and mix well

Add salt to taste and mix well

Garnish with finely chopped coriander leaves and serve immediately

MOONGPHALI KI RAITA

MOONGPHALI KI RAITA

A raita is an accompaniment in Indian cuisine usually made with yogurt and served with pulaos, biryanis, or paranthas. It can be made using vegetables like cucumber, capsicum, tomatoes etc as also fruits such as pineapple. Often "boondi" made of besan ( chickpea flour) is added to the raita.

Elsewhere in this blog, you will find recipes for interesting raitas such as Pineapple Raita, Garlicky Spinach Raita, and Mint & Coriander Raita.

Today's raita uses roasted peanuts ("Moongphali" in Hindi) and is garnished with mint leaves to give it a mild and subtle flavour of mint.

For best results, it is advisable to use fresh dahi or yogurt.

Ingredients:

• Moongphali (Peanuts), 1/3 cup
• Fresh Dahi (Yogurt), 1 cup 
• Mirchi (Chilli) Powder, 1/2 tsp
• Jeera (Cumin) Powder, 1/4 tsp
• Salt, to taste
• Pudina (Mint Leaves), a few for garnish, 

Method:

In a kadhai, dry roast the peanuts on medium/low flame stirring continuously so that they don't get burnt
Stir the peanuts till they begin to crackle and give off a nice aroma
Switch off the gas and allow it to cool
De-skin the roasted peanuts and keep aside a few which you will need later for garnish

Using a small mixer jar, pulse the remaining roasted peanuts to a coarse powder and keep aside

Pour the yogurt into a bowl, add 1/4 cup of water, add salt to taste, chilli powder and cumin powder. Mix well.

To this add the coarsely powdered roasted peanuts and mix again
Garnish with finely chopped mint leaves and a few roasted peanuts
Serve chilled

** Add water to the dahi as otherwise the raita will become too thick when you add the roasted peanut powder

MANGO & TOMATO SALSA

MANGO & TOMATO SALSA

A salsa, ( no, not the dance but the dish) is a kind of sauce or dip in Mexican cuisine. It can be served as a topping or a dip with nachos, chips and the like. It can also be used as a stand alone salad.

With mangoes available in plenty I was looking to make some new dishes that I had not made before.
I came across this attractive recipe and picture in Delish for Mango Tomato Salsa by author, chef and restaurateur, Deborah Schneider. I have tried this in Bengaluru, India using ingredients available at home, adapting the recipe to meet my tastes. Please note the mango and tomato should be firm yet ripe but definitely not over ripe,

Thanks to Deborah for this delicious, easy to put together salsa.

Ingredients:

• Large-sized Mango, 1 
• Medium-sized Tomato, 1
• Onions, chopped, 2 tbsp
• Green Chillies, chopped, 1-2
• Fresh Lime Juice, 1 tbsp
• Sugar, 1/2 tsp
• Vinegar, 1//2 tsp
• Coriander Leaves/Cilantro, finely chopped, 1 tbsp
• Mint Leaves, finely chopped, 2 tsp
• Salt, to taste
• Freshly Ground Pepper, to taste

Method:

Wash, peel and dice the mango

Wash and dice the tomato 

In a bowl, toss the mango, together with the tomato, onions and chillies

Stir in the lime juice and mix well
Add the sugar, vinegar, coriander leaves and mint leaves and toss well again
Add the salt and freshly ground pepper, mix well and serve at room temperature
or if you prefer it cold, keep in the refrigerator for a short while and serve chilled