Summer Quinoa Salad – Quinoa Bakalabath Recipe

Summer Quinoa salad is gluten- free and vegan

Summer Quinoa Salad - Quinoa Bakalabath Recipe

A little bit of Quinoa with a healthy mix of summer fruits and a base of soy yogurt can bring wonders to your table or to your summer picnic. I made this when I had my friends over last weekend and it was an instant hit! Summer Quinoa Salad is what I call it because it is more of a fusion recipe. A fusion of unique ingredients like Quinoa in a traditional South Indian delicacy. Continue reading “Summer Quinoa Salad – Quinoa Bakalabath Recipe”

Healthy Quinoa Salad 

Healthy Quinoa Salad is perfect for summer!

Healthy Quinoa Salad

A perfect recipe for a hot summer weekend! Sumptuous Healthy Quinoa Salad is on the table today and it is indeed a big hit at my house. Happy Memorial Day to my readers!

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Butter Corn Avocado Salad 

healthy, simple, delicious, vegan butter corn avocado salad

Butter Corn Avocado Salad

Recipe for Butter Corn Avocado Salad – A Salad that needs no dressing! But it is not your run of the mill lettuce and shredded carrot mix that loses the nutritional value when you mix in your favorite dressing. It is a salad that is naturally creamy and the ingredients are carefully hand picked for nutritional contribution as much for taste and palate. Butter Corn is one of my favorite winter time snack. But with the right mix of vegetables, it can be a salad instead of just a snack, that is appealing anytime of the year. Continue reading “Butter Corn Avocado Salad “

Sprouted Green Gram Kosambari 

Sprouted Green gram kosambariReady for a crunchy, protein packed salad? Sprouted Green Gram Kosambari is an Indian salad that requires no dressing yet tastes divine! How is that possible? It’s the magic of sprouted green grams. Green gram is a protein packed super food and allowing it to sprout with overnight soaking makes it edible right away.  It’s a great hunger time snack that keeps you away from unhealthy options.

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Split Yellow Lentil Kosambari

Lentil salad
Yellow Lentil kosambari/salad
Lentils are relatively quick and easy to prepare. They are high in nutritional value and are available throughout the year. Kosambari is yet another Udupi specialty. This  dish is usually served as a part of a bigger meal or served as a snack. I prepared this for a couple of Superbowl parties and it turned out to be a party favorite. 🙂
 
Serves 4 to 6
 
Ingredients:
  • 2 cups of soaked split yellow lentils (Moog Dal)
  • 1 grated carrot
  • 1 green chili
  • 2 tsp of grated ginger
  • 1/2 cup pomegranate 
  • 1/2 cup of coriander leaves
  • salt to taste

For Seasoning:

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp Urad Dal
  • 1 to 2 long red chili
  • 1 tsp of asafoetida 

Directions:

  • Soak yellow lentils  for 3 to 4 hours.
  • Drain the water completely, place it in clean cotton towel so it will absorb the remaining water.
  • Mix the lentils with all the  remaining ingredients. Add salt.
  • Be sure to add seasoning just before you serve. For seasoning, heat the oil in a medium size pan and add the ingredients mentioned above. When they start to sputter, take them off the heat and mix with lentils. 
  • This dish is best served fresh when you smell the aroma from the seasoning.

                                                                       Good luck!