Kosambari

Kosambari is a very healthy salad. It has sprouted moong dal, raw carrot, peanuts and pomegranate seeds.

This very good to offer as 'Nivedhyam' to the God.But,I made this for a potluck yesterday.

Recipe Source: From one of my friends Saroj.

Serves: 15 people.

Ingredients:

Whole Green Moong Dal --- 1 Rice Cooker Cup (160 ml)
Yellow Moong Dal --- 1 Rice Cooker Cup (160 ml)
Peanuts --- 2 Rice Cooker Cups (320 ml)
Carrots --- 8 large When grated --- 6 Rice cooker cups
Pomegranate --- 2 (seedless)
Coriander Leaves --- 10 springs
Salt --- as per taste
Lemon Juice --- for taste

Pre-Requisite:

Soak a rice cooker cup (160 ml) of green moong dal in water overnight 2 days before for the preparation. Drain water in the morning. Cover it with lid. Let them sprout.

Soak a rice cooker cup (160 ml) of yellow moong dal in water for 2 hrs for the preparation.

For Seasoning:

Oil --- 1 tblsn
Mustard Seeds --- 2 tsp
Green chilies --- 8 medium chopped

Process:

In a big bowl add sprouted green moong dal.

Drain the water from yellow moong dal. Add them too to the bowl. Mix them up.

Peel the skin of the carrots and grate till 6 rice cooker cups and add that too to the bowl. Mix well.

Season it with mustard seeds and green chilies. Add them to the bowl and mix well.

Chop 10 springs of coriander leaves. Add them to the bowl mix well.

Add enough salt and lemon juice to it and mix well.

Add pomegranate seeds to the bowl. Mix well.

Dry roast peanuts on an open pan on medium heat till light brown. Let them come to room temperature. Remove the skin of the peanuts by rubbing with the palms. Add it just before serving and mix well.

Pomegrate seeds had given an extra taste to it.

Shelf Life:

Good When it is fresh.

Salad with Sauce

Learnt From: My Sister-In-Law (Lakshmi)

Serving for: 1 Person.

Ingredients:

Lettuce --- 6 leaves
Cucumber --- 1 small
Tomato --- 1 medium size
Carrot --- 1 medium size
Honey Mustard Sauce / Ranch Sauce --- 1 tsp (But I like this with Ranch Sauce)

Note:

You can use any other sauce of your choice.

Process:

Peel the skin of cucumber and carrot.
Chop Lettuce, peeled cucumber, tomato into very small pieces.
Grate carrot.
Keep all in one bowl.
Add a tsp of honey mustard sauce.

Mix well and have it.

Broccoli Salad

Broccoli is known as “Crown Jewel of Nutrition” for its Vitamin-Rich, High in Fiber, and Low in Calorie properties.

Broccoli has multiple Cancer-fighting properties including Vitamin-C, Beta Carotene, and Fiber. It is also rich of Phytochemical which offer us protection against certain cancer and heart disease. Indole Carbinol and Sulforaphane are two different phtochemicals that are found in Broccoli.

Vitamins in Broccoli: A, B2, B6, C, K and Folate.
Minerals in Broccoli: Potassium, Calcium, Magnesium, Iron, Zinc.
Chemicals present in broccoli protect against lung cancer. It protects against stomach cancer.
Consumption of broccoli was strongly associated with a reduced risk of heart and cancer problems.

Learnt From:

I learnt this salad from my friend Archana’s Blog. Her site address is http://archysrecipes.blogspot.com/.

Unlike protein, carbohydrates and fats, vitamins do not yield usable energy when broken down. But making Broccoli like this will not break the vitamins and we can get the full benefit out of it.

Thank you for posting this nice recipe Archana.

Time:

Preparation Time: 10 minutes.
Cooking Time: 7 minutes (on Medium-High Heat)
Total Time: 17 minutes

Serving for:

2 people.

Ingredients:

Broccoli --- 1 Floret medium size
Water --- 1 cup
Salt --- as per taste
Butter --- small piece
Curd --- ½ cup
Red Chilly powder --- 1 tsp

Process:

Clean and Chop Broccoli into small florets.
In a pan add chopped broccoli florets, one cup of water and enough salt to the broccoli.
Stir occasionally
Keep it on medium-high heat for 7 minutes.
Transfer the florets to a serving bowl with the help of spoon.
Add butter when the florets are hot.
Let the butter melt.
Add curd and red chilly powder onto the broccoli.
Mix it well.
Ready to serve.