Bean Sprouts salad

Bean Sprouts Salad in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
100 to 125 grams bean sprouts
6 to 8 thin slices of cucumber (peeled), cut in half and cut in half moon slices
1/2 tsp ginger, sliced
1 scallion, sliced thin
1 small carrot, grated on large holes
1 tablespoon cilantro, minced
1 tablespoon sesame seeds, toasted
juice of 1/2 lime
1 tsp oil
1 tsp soy sauce
1 green chili, finely chopped (optional)

Method:
1) Add 1 tsp oil to hot frying pan and quickly fry ginger pieces until crisp. Remove from the pan. Drain the oil and reserve.
2) In bowl, combine sprouts, cucumber, scallions, carrot, cilantro and green chili and mix well. Add lime juice, remaining oil from pan, soy sauce, fried ginger, and toasted sesame seeds. Garnish with sesame seeds.

Tip:
1) Sprouts are very delicate. Hence, do the mixing very gently. Also, do not over-mix, it will mush the sprouts.

Farasbi Koshimbir

French beans Koshimbir in Marathi

Time: 15 to 20 minutes
Yield: 1 cup

Ingredients:
1 cup round slices of French beans (thin slices)
1 green chili, finely chopped
1/2 to 1 tsp lemon juice
2 tbsp Peanuts powder
2 tbsp fresh coconut, scraped
2 tbsp Cilantro, finely chopped
Salt to taste
Sugar to taste (approx 1/2 tsp)

Method:
1) Pressure cook sliced green beans upto 1 whistle (Tip 1)
2) Crush green chili and little salt together.
3) Take the cooked green beans in a bowl. Add crushed green chili, lemon juice, peanuts powder, fresh coconut, cilantro, sugar and little more salt. Mix gently with a spoon.
Serve as side dish in your meal.

Tips:
1) While pressure cooking the beans, add around 2 cups water at the bottom of the pressure cooker. Put the chopped green beans in the pressure cooker steel container and do not add water in this container. This will only steam cook the beans.
2) French beans salad taste good without adding oil tempering. However, you can add it according to your preference. To make the tempering, heat 1 tsp oil, add 2 pinches of cumin seeds, and a pinch of asafoetida. Pour it over Salad and mix nicely.
3) Add some Yogurt to give a different flavor.

Greek Salad

Greek Salad in Marathi

Time: 15 minutes
Yield : 1 bowl
Ingredients:
2 Lettuce leaves, torn in bite-size pieces
1 small Tomato, cut into wedges
5 to 6 Cucumber slices
1 small red Radish (5 to 6 slices)
1 Scallion, sliced diagonally (1 inch pieces)
Red Onion, 5 to 6 julienne
Dressing
1 tbsp Olive oil
1 tsp Lemon Juice
Pinch of Dry oregano, crushed
1 small garlic clove, minced
Salt and pepper to taste

Method:
1) Mix all the ingredients given under dressing.
2) At the time of serving, put the cut vegetables (except lettuce) in the dressing. Mix gently.
3) Now, introduce torn lettuce to the vegetables. and toss gently. Do not mix for longer. It may make the vegetables mushy.
Serve immediately.

Baingan Bharta in Tamarind Juice

Baingan Bharta in Marathi

Serves: 2 persons

Ingredients:
1/4 Cup Roasted Eggplant pulp
1 tbsp Jaggery
2 tbsp Tamarind juice
2 to 3 tbsp Onion, finely chopped
1 tbsp Roasted sesame seeds, crushed coarsely
1 tbsp Oil
1/8 tsp Mustard seeds (Know More - Facts and Benefits of Mustard Seeds)
1/4 tsp Cumin seeds
Pinch of Asafoetida
2 dried red chilies, broken into pieces
1/2 tsp Red Chili Powder
1 tsp Goda Masala
Salt to taste
2 tbsp Cilantro, finely chopped

Method:
1) Take a medium bowl. Add 1/4 cup lukewarm water and jaggery. Let it stand for 10 minutes to dissolve the jaggery. Crush the small particles of jaggery with fingers.
2) Once Jaggery is completely dissolved into the water, add Crushed Sesame seeds, Goda Masala, salt, Onion and Cilantro. Stir nicely and add roasted eggplant. Mix nicely. This bhurta has little thin consistency than normal Baingan Bhurta, so add 1/4 cup or desired amount of water.
3) Heat oil in a small saucepan. Add Mustard seeds, Cumin seeds, Asafoetida. Turn the heat off and remove pan from heat. Add broken red chilies, stir gently with spoon for 5 seconds and immediately pour it over Bhurta and mix well. Also add Tamarind Juice to taste.
This bhurta is served cold. It goes great with Moong Dal and Rice Khichdi, Masale Bhat (Spiced Rice) and Millet Roti.

Note:
1) 2 tbsp fresh scraped coconut taste amazing in this Bharta.
2) Adjust Tamarind juice to taste.

Labels:
Baingan Bharta, Baingan Bhurta, Eggplant bharta

Tomato Carrot Koshimbir (Maharashtrian Salad)

Carrot and Tomato Salad in Marathi

Serves: 2 to 3 persons

Ingredients:
1 cup grated Carrot (2 medium Carrots)
1 medium Tomato, finely chopped
2 small Green Chilies
2 tbsp Cilantro, finely chopped
2 tbsp Roasted peanuts powder, coarse
1 tsp Lemon juice
Pinch of Asafoetida
1/2 tsp Cumin seeds
1 tsp Ghee
1 tsp Sugar, or to taste
Salt to taste

Method:
1) Take a bowl, add grated carrots and chopped tomato. Take another bowl, add finely chopped green chilies and little salt to it and crush with fingers or spoon. Add and mix it with carrots and tomato. (Note 1)
2) Now add peanuts powder, lemon juice, cilantro, salt and sugar. Mix nicely with the spoon.
3) Heat Ghee in a small saucepan, add Asafoetida and Cumin. Stir for 5 seconds with the spoon and immediately pour it over Salad. and mix nicely.
Serve as salad and side dish in the meal.

Note:
1) Another method of adding green chilies is, add chopped chilies into hot Ghee, with cumin. Stir for 10 seconds and pour it into Salad. This will help to spread hotness of chili evenly into salad.
2) Make this salad more healthy by skipping Ghee seasoning (Step 3). To give cumin flavor, sprinkle little cumin powder.

Labels:
Carrot and Tomato Salad, Carrot salad, Tomato Salad, Indian salad, Koshimbir, Kozambari

Mango Pineapple Salad

Pineapple and Mango Salad in Marathi

Ingredients:
1/4 cup Pineapple cubes (small)
3/4 cup thin strips of peeled Mango (2 inch long)
1/2 tsp Lemon Juice
1/8 tsp Chat Masala
1/8 tsp Black Salt
1/8 tsp Black Pepper
1 tsp Cilantro, finely chopped
1/8 tsp crushed red pepper
salt to taste
1 big Lettuce leaf for decoration

Method:
1) Mix lemon juice, chat masala, black salt together.
2) Mix pineapple cubes and Mango strips. Add lemon juice mixture and mix gently. Also add little salt if needed.
3) Place lettuce leaf in serving plate. Put mixed salad, garnish with black pepper and Cilantro. Refrigerate for an hour and serve chilled.

Labels:
Pineapple Mango Salad, Easy Salad Recipe, Fruit Salad

Pineapple Raita

Pineapple Raita in Marathi



Ingredients:
3/4 cup Pineapple Tidbits
1 cup Yogurt
1/8 tsp Cumin powder
salt to taste
1 tsp Sugar
1 tsp Cilantro
1 Green chili (Optional)
1 Cherry for Garnishing (Optional)
4 to 5 Pineapple Tidbits for garnishing

Method:
1) Whisk Yogurt nicely. Add sugar and little salt. Add chopped green chili If you want little heat in taste.
2) Add Pineapple tidbits into whisked yogurt and mix well. Taste raita and add sugar and salt if needed. Transfer Raita to a serving bowl. sprinkle little Cumin Powder, garnish with 3-4 Pineapple tidbits, Cilantro and Cherry. Refrigerate for atleast an hour. serve chilled.

Tips:
1) Skip chili in case you want plain and sweet Raita
2) Add sugar as per taste.
3) Sprinkle little pepper powder for nice flavor. Do not mix before serving, it will change the color of Raita.

Pumpkin Raita

Pumpkin Raita in Marathi

Serves: 2 to 3 persons


Ingredients:
2 cup Pumpkin, peeled and cubed
1/2 tsp Ghee
1/2 tsp Cumin seeds
3 green Chilies, chopped
1/4 cup Cilantro, finely chopped
1/2 to 3/4 cup Plain Yogurt
Salt and Sugar to taste

Method:
1) Pressure cook Pumpkin cubes to 2-3 whistles or until soft and tender. Mash pumpkin cubes after they cool down. mash nicely and try to remove lumps.
2) In a small saucepan, heat Ghee. Add Cumin seeds and Green chilies. saute for few seconds and pour it over mashed pumpkin. Add Salt and sugar to taste. Add Yogurt, Cilantro and mix well.

Note:
1) This Raita is great side dish in you Fasting meal. Otherwise, you can add Mustard seeds, Asafoetida, Turmeric to hot Ghee with Cuminseeds as additional seasoning.
2) Roasted Peanuts coarsed Powder taste great in this Raita.

Labels:
Pumpkin Raita, Kaddu Bhurta, Bhopla Bharit

Beetroot Salad (Koshimbir)

Beetroot Salad in Marathi



Ingredients:
¾ cup peeled, grated Beet root
¼ cup Onion, finely chopped
¼ cup Tomato, finely chopped
½ tsp roasted Cumin Powder
1 tbsp roasted Peanuts Powder (Optional)
1 tbsp Cilantro, finely chopped
1 tsp Lemon Juice
Salt and sugar to taste

Method:
1) Peel and grate raw beetroot. If you don’t like taste of raw beetroot, pressure cook to 1 whistle. Do not overcook, we want crunchiness of beetroot.
2) Transfer grated beetroot to mixing bowl, add all other ingredients and mix well.

Serve Beetroot koshimbir (salad) as a side dish.

Labels:
Beetroot salad, Oilfree recipe, Beetachi koshimbir

Russian Salad

Russian salad

Ingredients:
¼ cup green Peas
¼ cup Carrots (peeled, small cubes)
¼ cup Boiled Potato (peeled, small cubes)
¼ cup Scallion, finely chopped
¼ cup Cucumber (peeled and small cubes)
¼ cup Tomato, finely chopped
¼ cup Red Apple, small cubes
¼ cup Pineapple, small cubes
2 tbsp Sugar
¼ tsp Mustard Powder
2 tbsp white sauce
2 tbsp mayonnaise (eggless)
¼ tsp Black Pepper powder
Cilantro for garnishing

Method:
1) Boil Green Peas and Carrot pieces
2) In a mixing bowl, combine white sauce, Sugar, and Mustard Powder. Mix well. Then add all vegetables and fruits. Mix up well. Add Mayonnaise and mix again.
3) Sprinkle little Black pepper. Transfer to serving bowl and refrigerate atleast for half an hour before serving.
Serve chilled Russian salad in your meal.


Mints – vadanikavalagheta.blogspot.com has tagged me and also shared two Awards
“Blogging with Purpose”
“Friendship Award”

I thank my Blogger Friend Mints for sharing these awards with me

I would like to pass “Blogging with Purpose” Award to five of my blogger friends

Sunshinemom
Trupti
Ranji
Notyet100
Madhavi

I would like to pass Frienship Award to

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Andhra flavors
Rashmi
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Congratulations for your awards

I am tagged by Mints for answering following five questions..

The Rule is
"At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog".Let the person who tagged you know when you’ve posted your answers."

1. What was I doing ten years ago?
Enjoying my First year of College Life

2. Five things on Today's "To do" list
Complete this post
Exercise for 30 minutes
Make my desk Clutter free
Prepare nice snack
spend 30 minutes with friends

3. I am addicted to:
Cooking, Eating variety Food

4. Things I would do if I were a billionaire:
I will go to world tour with my family and try variety food.

5. Places I have lived:
Mumbai, Pune, Florida

I am tagging:

Sunshinemom
Trupti
Madhavi
Ranji
Andhra flavors
Rashmi

Yogurt Raita

Raita

Ingredients:
Cucumber: ¼ cup (Peeled and finely chopped)
Onion: 1/8 cup, finely chopped
Bell Pepper: ¼ cup, small cubes
Tomato: ¼ cup, finely chopped
¾ cup Yogurt (Fat free)
1/8 cup Milk (Skimmed)
1 Green chili, finely chopped
2 Tbsp Cilantro finely chopped
¼ tsp Sugar
1/8 tsp Chat masala
1/8 tsp Cumin Powder
Salt to taste


Method:
1) Keep ready chopped Cucumber, Onion, Bell Pepper, and Tomato.
2) Take Yogurt in a bowl. Whisk and make it smooth. Add milk and whisk again to mix well. We are using Milk, not water to make yogurt little thin consistency. Use of water will reduce the taste of Raita.
3) Add chopped Cilantro, chopped Green Chili, Sugar, Chat Masala, Cumin powder, and salt to whisked Yogurt. Mix well.
4) Then put chopped Cucumber, Onion, Bell Pepper, and Tomato. Mix, Cover and chill for one hour before serving.
Serve with any Masala Rice dish. Specially, it tastes great with Tawa Pulao.


Labels:
Yogurt Raita, indian Raita recipe, Mix Raita recipe, Indian Salad Recipe

Maharashtrian Cucumber Raita

Khamang kakdi

Serves – 3 to 4

Ingredients:
2 cup finely chopped Cucumber (Step 1)
2 + 1 green Chilies, finely chopped
1 tsp Lemon juice
½ tsp Ghee
¼ tsp Cumin seeds
3 to 4 tbsp Peanuts powder
2 tbsp finely chopped Cilantro
1 tsp sugar
Salt to taste




Method:
1) Wash cucumber and cut both ends. Sometime cucumber has bitter taste, so always taste a little piece of cucumber before using it. Then peel and chop finely. If you have hand chopper, cut cucumber into big pieces and chop them by using chopper, make very small pieces. Then put chopped cucumber into a mixing bowl, rub little salt and keep aside for 4-5 minutes. Because of salt, cucumber will leave water. Remove excessive water, also squeeze cucumber by hand palms and try to remove the water as much as you can. We need 2 cups of squeezed cucumber.
2) Put this squeezed cucumber into another mixing bowl. Add peanuts powder, chopped cilantro, and sugar. Mix well.
3) In a small saucepan, heat Ghee. Add Cumin Seeds, 2 finely chopped green Chilies and pour this mixture to cucumber.
4) Put the remaining chopped chilies into a small bowl. Add very little salt (we have already rubbed salt to cucumber). Crush them with spoon and mix it with cucumber. Add Lemon juice and mix.
Serve in any meal as side dish..You can have it for your Upvas (fast)

Labels:
Cucumber salad, kakadi koshimbir recipe, cucumber raita, Indian cucumber raita

Cabbage Apple Salad

Cabbage Apple Salad in Marathi



Ingredients:
1½ cup thinly sliced Cabbage
½ cup Red crisp Apple cubes
¼ cup finely chopped Green Onion
½ tsp grated ginger
2 tbsp roasted peanuts
½ tsp Soy Sauce
½ tsp Vinegar
1 tbsp Sugar
1 tbsp finely chopped Cilantro
1 tsp lightly roasted Sesame seeds
¼ tsp Crushed red pepper (optional)



Method:
1) Mix Soy Sauce, Vinegar, sugar and grated ginger together.
2) Peel roasted peanuts and crush them coarsely.
3) In a mixing bowl, take sliced cabbage. Cut Red Apple into cubes and put into mixing bowl. Pour the mixture we have prepared in step 1. Mix all gently.
4) Garnish with roasted Sesame Seeds, Cilantro, coarsely crushed Peanuts, Green onion, and Crushed Red chili.

Note:
1) Select fresh Cabbage and Red Apple.
2) In this salad, there is no need to add salt. However, if you want you can add pinch of salt in salad.
3) Cut apple a minute before serving salad. If you keep the apple cubes ready, it will turn apple color to brown.

Labels:
Cabbage salad, Apple salad, Salad Recipe, healthy salad recipe

Kobichi Pachadi

Kobichi Pachadi (Indian Cabbage salad)

Ingredients:
2 cups grated Cabbage
2-3 tbsp Roasted Peanuts coarse Powder
2 tsp Oil
½ tsp Cumin Seeds
¼ tsp Asafoetida
¼ tsp Turmeric Powder
2 Green chilies
½ tsp Lemon Juice
1 tsp Sugar
Salt to taste
¼ cup finely chopped Cilantro



Method:
1) In a mixing bowl, add grated cabbage.
2) In a small saucepan, heat 2 tsp oil. Add ½ tsp Cumin Seeds, ¼ tsp Asafoetida, ¼ tsp Turmeric Powder, 2 Green chilies (chopped). Pour this Tadka to grated cabbage.
3) Then add 2-3 tbsp Roasted Peanuts coarse Powder, ½ tsp Lemon Juice, 1 tsp Sugar, Salt to taste, ¼ cup finely chopped Cilantro. Mix very well.
This pachadi tastes great with chapatti. In addition, you can have it as side dish in your meal.

Chakali

Labels:
kobichi pachadi, cabbage salad, kobi salad, cabbage recipe, kobi recipe, gobhi recipe.

Mexican salad

Mexican salad

Beans and corn salad, with Mexican hot pepper sauce and topped with tortilla chips.

Ingredients:
½ cup boiled sweet corn kernels:
½ cup boiled red kidney beans (rajma)
¼ cups finely cut onion
¼ cup sliced green onions, including some green
¼ cup finely chopped tomato
1 chopped green chili
2 tsp Green Chilli sauce / Hot pepper Sauce
2 tsp Tomato ketchup
2 tbsp Lemon juice
Salt to taste
Crushed tortilla chips, a handful (optional)


Method:
1) Place the corn, kidney beans, onion and tomato in a bowl. Toss lightly to mix.
2) For the dressing, mix together the Chili sauce or Hot pepper Sauce, tomato ketchup, lemon juice, chopped green chili and salt in a small bowl.
3) Just before serving, spoon the dressing over the salad. Mix well.
4) Serve sprinkled with crushed tortilla chips. (This is optional)

Labels
Mexican salad, Simple Mexican Salad recipe, Vegetarian Mexican Salad, bean and corn salad, salad with pepper sauce, rajma salad

Boiled Moong Matki Salad

Boiled Moong Matki Salad

Ingredients:
1/2cup boiled moth bean (matki)
1/2cup boiled green gram (moong)
1/2 medium onion, Chopped
1 medium tomato, (remove seeds) and chopped
1 green chilly, finely chopped
1 tbsp Lemon juice
1 tsp Chaat masala
Salt to taste
2 tsp fresh coriander leaves,Chopped
1 stalk spring onion
1 small carrot for garnishing

Method:
To prepare boiled moong and matki
1) Sort Moong and matki beans and soak them in water pot for 8-10 hrs, separately. Drain the water and
Use pressure cooker to boil them. Do not over boil moong/matki, should not be too soft.
2) Mix the boiled matki and moong, onion,spring onion, tomato and green chillies in a bowl.
3) Cover the bowl and Refrigerate for half-an-hour.
4) For the dressing, mix together the lemon juice, chaat masala and salt. Add the dressing to the chilled salad just before serving.
5) Garnish with coriander leaves, fine carrot and spring onion greens.
6) Use fresh ground peppercorn to taste. Serve.

Labels:
Healthy Salad, Moong salad, Matki salad, moth salad, oilfree recipe, healthy heart, heart healthy diet, moth recipes, matki recipe, low calorie diet, low, calorie recipes, low calorie food, low calorie salad

Corn & Pineapple Salad

Corn and Pineapple Salad

Colorful and Delicious!!!

Servings: Approximately 1 & half cup
Ingredients:
1 Cup Whole kernel sweet Corn
1/4 cup green bell pepper, cut into pieces to the same size of corn
1/4 cup red bell pepper, cut into pieces to the same size of corn
2 pineapple slices, cut in chucks of 2 cm cubes
2 Green Chillies
1 tbsp Lemon Juice
2 tbsp Pineapple Juice
Cilantro for Garnishing
Salt to taste
Black Pepper, Fresh ground to taste

Method:
1) Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use.If using natural,uncooked corn,
boil corn in salted water until soft. Drain thoroughly and cool.
2) Cut green bell pepper and red bell pepper into pieces to the same size of corn.
3) Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size)
4) Chop Green Chillies. Clean , wash and chop cilantro.
5) Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
6) Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

Labels:
Corn Salad, Pineapple Salad, Corn, Pineapple, Salad Recipe, Corn recipes,Heart Healthy Recipe, Diet Food, Diet Recipe, easy recipe, easy salad recipe, Low fat recipe, fat free diet recipe, fat free diet recipe.