Archive for the ‘Salad’ Category

Any time Veggie Salad

Saturday, February 6th, 2010

With growing fast food joints and concern’s over eating habits of kids, even the First Lady is feeling the pressure of providing healthy food at an affordable cost for children of all income groups.

Of course another press release shows we have to read the fine print with a magnifying glass on a food product before buying anything. If you are allergic to certain food products or moving towards organic food and you do have the habit of checking before buying, the more you read, the more you feel that the ingredient list in a box just keeps getting longer.

The minute we feel we are a bit overweight the mind automatically moves from Fried food or Biryanis to Salads. Somehow whenever we want to eat healthy we move towards fresh fruits and vegetables. There is nothing wrong in that though, take cucumber for example. It has only 8 calories per serving, yet a bowl of cucumber salad can make you feel full.

I have seen a lot of people eating a bowl of salad as an appetizer and then moving on to attack the main course thrice :) What is the point in eating a salad then? We have a saying in India which goes like,”Even if it is Nectar, eat it in moderation”.

Salads are actually the life savers for vegetarians like N and I. Living in Texas, half the time for an official Lunch, the option would be a Steak house ! One of our friends swears that the Japanese Steak houses in TX makes the best steak he has ever had. And the options for vegetarians at these places would be either salad or french fries. Mostly during the holiday season N has an overdose of salads because of this and he won’t let me make a salad till summer :)

This cucumber salad is a very simple salad I learnt from our good friend PM. Every time we go to his house for dinner, he would make a different salad with some veggies . The crunch of fresh lettuce with the fresh vegetables gives a feeling of fullness. After pestering PM a lot, he told me the secret of his fresh salads- adding Parsley in bunches!

Here is his quick fix salad.

Cucumber(seedless)- 1
Red onion- Finely chopped- 1/4 cup
Parsley- at least 2 handfuls
Olive oil- 3 tsp
The usual Salt and Pepper to taste
Lemon juice- To taste (optional)

Remove the seeds from the tomato and chop it finely. If the cucumber has seeds, use a spoon to scoop out the seeds and chop it.

Finely chop the parsley. In a bowl, combine the chopped cucumber, onion, tomato and parsley and mix well. You can refrigerate it as well. Just before serving add salt, pepper, Olive oil and toss well to coat. Add lemon juice if needed.

Most important thing to remember is to add fresh Parsley and add as much as you can. Adding Parsley gives a fresh look and taste to the salad. Do not add cilantro(coriander leaves), that gives a different taste.

Serve as such or on a bed of lettuce. Goes very well with toasted pita bread and hummus on the side.

This simple vegetable salad is my entry for Sudeshna’s The Salad Carnival.

This no cook salad is also going to PJ’s No cook Event.

Though my garden is gone due to the snow in Texas(!!), some winter vegetables survived the freezing conditions. Actually, they grew so well and so fast in the snow. The first harvest of this season are Broccoli and Brussels Sprouts.

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Kosumbari (Vegetables in Lentil Salad)

Thursday, January 7th, 2010

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Well, if I have to say it in simple terms– Think of it as an South Indian Salad. Simple, yet flavorful and inviting. . In the hot summer months, eating yogurt rice with pickles and kosumbari is quite common as it also cools down the heat and is refreshing.Kosumbari is also served in almost all weddings in Tamilnadu. N likes this kosumbari but he did’nt know what it is called. He’d often ask me to make a lentil dish served in weddings and I was thinking of everything from parupusili to pongal :)

You can also eat this as a light snack around 11 am instead of munching on chips :)

Serves 2:

Moong Dal- 1/4 cup
Grated Cucumber- 1 cup
Grated carrot- 1 cup
Lemon juice- 1 tbsp
Salt- to taste
Finely chopped Green chilies- 1 tsp
Finely chopped cilantro- 1 tbsp

For tempering:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Asafoetida- 1 pinch

Soak moong dhal in hot water for at least an hour. Drain off all excess water. Mix grated cucumber, grated carrot, green chiles, cilantro, salt and lemon juice to the lentils. Serve chilled with yogurt rice or as a salad as such.

I like garnishing kosumbari and I heated some sesame oil and added asafoetida and mustard seeds. When they spluttered, just poured it over kosumabri and served it. My choice is eating kosumabri with vathakozhambu rice.

I am sending this kosumbari to MLLA 19, hosted this month by Easy Crafts , brain child of Susan.

I am also reposting another entry Spinach Milagootal for this event MLLA-19, hosted this month by Easy Crafts , brain child of Susan.

Milagootal is a simple kerela recipe and N’s favorite, and it is made of vegetables, lentils and coconut.

And folks, if you are around Texas or Florida and reading this post, hope you know that we have got freeze warning temperatures till weekend. We are also in for the coldest night since 1966. Read this article and take measures to protect the pipes in your house as they may burst/freeze due to the freezing conditions.

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