Spicy and Lemony Cucumber Corn Kosambari

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I have never eaten so much corn in my life as much as I have since I came to the US.

The all famous American sweet corn is quite sweet indeed. And that makes you just want to eat more of it, almost like candy.

The tender, juicy and sweet corn is a great accompaniment in the form of salad or  our desi version called Kosambari.

Kosambari is a South Indian version of salad. Typically, it involves some soaked lentils like Moong dal or Chana dal mixed with fresh raw vegetables like grated  carrots or crunchy cucumbers. The tempering involves a typical south indian tempering with mustard seeds, Asafoetida and green chillies. Finally it is topped of with fresh grated coconut and finely chopped cilantro. A generous amount of fresh lemon juice is a must .

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Kosambari is a very important part of a festive spread. Hence, in special occasions and festivals, Kosambari is served in the very beginning of the meal.

During the Diwali festival this month, I decided to make this Cucumber-corn Kosambari as a part of my traditional meal.

In my version I have avoided the lentils as well as the coconut. But tastes great!!!!

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What we need:

1 cup of fresh corn,scraped out from the cob

1 cup of finely chopped cucumber ( skin peeled)

5 green chillies finely minced

2 tbsp finely chopped cilantro

1/2 a lemon, juice squeezed

1tsp mustard seeds

hing or asafoetida

2 tbsp oil

Method:

In a wide bowl, mix corn and cucumber. Sprinkle some salt. add in the cilantro. squeeze the lemon.

Next is the tempering. Heat 2 tbsp of oil, add the mustard seeds and Hing. when the seeds splutter, add the green chillies. saute the green chillies until it wilts . Then add this tempering to the salad.

MIx everything well and serve chilled or as it is.

Green gram sprouts salad with Avocado

To start with, I made these sprouts at home. It is very simple really. Why to spend those bucks when you can make them right here at home. You don’t really have to stand in front of them and get your hands in there to actually “make” these sprouts.

With a little care the sprouts beautifully pop out from the mung beans all by themselves.

Thanks to my mom-in-law who taught me how to make them.

Soak the green grams in lots of water in a wide bowl, for almost a whole day. Then at night, drain all of the water from the bowl, leaving behind  a little , just enough to wet the green grams.

Cover the bowl and tuck it in for the night in a warm place(I always like use my oven) And, that is it!

The next morning you can see the beautiful white sprouts popping out. If you leave them there a little longer, the sprout grows longer.

Green gram sprouts are not new in my kitchen. I love them. I love the most South Indian version of it called the Usali, where the grams are pressure cooked and then tempered with green chillies and mustard seeds and topped of with coconut and lemon juice.

But when eating the raw sprouts became more and more popular, I started to make less and less of the cooked version.

Ever since I read this post, I have been wanting to make this salad. Specially since I love Avocados and I am always trying new ways to use them.

I have changed the recipe a bit to make it more “desi”, by adding a lot of finely chopped green chillies.

1 cup green gram sprouts

1 small onion finely chopped

1 tomato finely chopped

1 ripe avocado, cut into small cubes

salt, lemon juice

4 finely minced green chillies

Toss all of the ingredients in a bowl. Mix together and serve.

Chickpea salad with Yogurt dressing

phew!!! Finally!!! I put my baby down for a nap and my first one went and snuggled next to her Appa. My back hurts and my feet aches. Its Saturday afternoon 2 pm. and I still have a day and a half to get over with the weekend.

With two little cubs in the house it is a jungle out here 🙂 At first, I thought I too will take a nap next to my baby, then I realized I have one more child to attend to. My sweet little blog. A newborn.

Ever since I started to blog, it seems like a big responsibility. Never in my wildest dreams did I think that blogging can take so much of my time ,thinking and attention. Blogging needs discipline and organizing. Specially, if there is food involved. On one hand I have all the food pictures sitting in the folder, but no content related to it. And on the other hand I have drafted the content of a few posts, but there are no appropriate pictures. Yesterday, I drafted out a beautiful post for my Spicy yogurt rice with Dijon Mustard and in just one shot my cruiser started banging on the keyboard of my laptop and my post got deleted 😦

I screamed, noooo. I just wanted to dive into my computer screen and save my post, but alas..

Please dear YOU ALL,come back for the recipe again.

But, I love this new child of mine. It is very very comforting, relaxing and peaceful when I am writing. It just reflects me and my beautiful life . It is a companion, a friend, a child, a joy. Most importantly this blog reaches out to YOU. It is FOR YOU. I have plans, I have dreams about this blog. I want to make sense with this blog. I will just hope for it to happen, one day.

Now are you ready for the recipe?

I made this salad as a side to go with rice. My husband is a kind of guy who always wants something on the side for his meal. So, it was for him.

This salad is so simple and so summery. It iseasy to put together specially if you already have some cooked chick peas.

Waht we need:

1 cup of cooked chick peas/ canned chick peas

1 tomato finely chopped

1 small onion finely chopped

1 cup of finely chopped cucumber

finely chopped cilantro

For the dressing:

1 cup of lowfat yogurt

1tsp roasted cumin powder

A pinch of chilli powder

1 tsp Chaat masala

salt

A pinch of sugar

Method:

First in a bowl wisk together all the dressing ingredients and keep it aside. The dressing ahs to be creamy. So beat the yogurt well.

Next, In another bowl put all the chopped vegetables together with the chick peas. As you can see, I have used this plastic container.

Just pour the dressing on top of the vegetables and mix well. serve chilled or immediately.

Hey, my daugther loved it. Oh and so did my hub 🙂

Cool Couscous salad

 
 
This salad is a result of wanting something very cool, very light, very healthy, very filling , less oily, and not Indian!

Ta daa ! couscous salad it is!
 
Of course,  I am not the founder of this recipe. This is an inspired recipe from various sources like food network, the food blogosphere, the Whole foods store and cooking websites. So many thanks to all these sources.
 
The final recipe and the dressing has been adapted to my taste.
 
 
What we need:

1/4 cup of Couscous

1/2 a cup of finely chopped parsley ( I have used both the flat leaf and the curly parsley)

1 Finely chopped onion
 
1 finely chopped cucumber( this depends on the size of the cucumber)
 
1 Finely chopped tomato
 
 
 
 

For the dressing:

2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp ground black pepper
1 tsp red pepper flakes
1 tbsp vinegar. ( I have used white vinegar)
salt to taste

Method:

Wash and cook the couscous and set aside to cool.

In a large bowl combine all the freshly chopped veggies. once the couscous is cooled, give it a nice fluff with a fork. add it to the bowl of veggies. Finally add the dressing and mix. refrigerate and serve chilled.

You will love the juicy, tangy vinaigrette and the fresh aroma of the parsley!