HUNG CURD FRUIT SALAD RECIPE/FRUIT SALAD WITH HUNG CURD RECIPE

INGREDIENTS:

Chopped fruits (I used apple, muskmelon, pomegranate, grapes) - 1 cup each
OR any fruits of your choice

Hung curd - 3 tablespoons
Honey - 2 tsp.
Black pepper powder - 1/4 tsp

Salt - 1/4 tsp

Chat masala - 1 tsp

METHOD:

HOW TO MAKE HUNG CURD?

Hung curd is nothing but thick, creamy curd from which all the water has been drained.

Put 3 cups curd in a cheesecloth or muslin cloth. Tie the edges, Hang in a cool place over a bowl for atleast an hour. The whey (liquid from curd) will be drained completely. The curd will be thick and creamy once the whey is drained. Alternatively, you can used a small-holed strainer. But muslin cloth works better. This will yield around 1 1/2 cup of hung curd. This can be used for shrikhand, desserts and dips.

Do not discard the whey.  It is rich in protein and can be used in smoothies and soups.

Put hung curd in a wide bowl, add black pepper powder, salt and chat masala. Mix well. Add 

all the fruits, honey and mix well. 

Transfer to a bowl. Drizzle honey. Serve chilled.

Hung curd fruit salad is ready. Enjoy.

CREAMY FRUIT SALAD RECIPE

INGREDIENTS:

Muskmelon, banana, grapes
OR any fruits - 3 cups

Sugar candy powdered - 2 tablespoons

Fresh cream - 2 tablespoons

METHOD:

Chop fruits to bite-sized pieces.

Powder sugar candy.

Add fresh cream. 

Mix well.  Transfer to a bowl. Serve.

Creamy fruit salad ready.

BLACK CHANA KOSUMALLI RECIPE / BLACK CHANA SALAD RECIPE / KONDAKKADALAI KOSUMALLI RECIPE / BLACK CHICKPEA SALAD RECIPE

Black chana , kondakkadalai in Tamil, is extremely beneficial for health with high fiber and lower glycemic index. It is an extremely versatile legume, and can be used in Indian dishes like kuzhambu, curries, salads, soups, sundal or even as a quick snack. 

Mini sized black chickpea is available in stores (Not the regular sized kondakadalai/black channa). These are easy to bite especially in salads. Any vegetable like cucumber, raw mango, onion, tomato etc.can be used. 

INGREDIENTS:

Mini sized black chickpea - 1 cup
Finely chopped carrot - 1/2 cup
Fresh grated coconut - 2 tablespoons
Grated ginger - 1/4 tsp.
Black pepper powder - a generous pinch
Lime juice - 2 tsp.
Salt - to taste
Extra virgin olive oil - 1  tsp
Finely chopped coriander leaves - 1 tsp.

METHOD:

Pressure cook mini chickpeas along with salt until soft. When done, drain water completely and transfer to a bowl. Add all other ingredients, mix well. Garnish with chopped coriander leaves and serve. 

FRESH RED BEAN SALAD

INGREDIENTS:

Shelled fresh red bean - 2 cups
Tomato - 1 
Coriander leaves - 1 fistful
Fresh mint leaves - 1 fistful
Green chillies - 1
Grated ginger - 1/2 tsp.
Lemon juice - 2 tsp.
Chat masala - 1/2 tsp.
Salt - to taste

METHOD:

Wash and finely chop tomato, coriander leaves, mint leaves, and green chillies. Cook fresh red beans alongwith salt until soft.

Mix all the above ingredients and serve.

CARROT KOSUMARI / CARROT KOSAMBARI

INGREDIENTS:

Moong dal -1 tbsp.
Grated carrot - 1 cup
Scraped coconut - 1 tbsp.
Chopped coriander leaves – 2 tsp.
Salt - as required
Lime juice - 1 tablespoon

To temper:
Oil - 1 tsp.
Mustard seeds  - 1/4 tsp.
Green chillies finely chopped - 1/4 tsp.
Hing - a pinch

METHOD:

Soak dal for an hour. Drain the water completely. 
De-seed and  cut the chillies finely. Peel and grate carrot. Mix all the ingredients.  Temper with the given ingredients.  Mix well.  Kosambari is ready.

KOSUMARI / KOSAMBARI

INGREDIENTS:

Moong dal – 1 tbsp.
Grated mango –1 tbsp.
Scraped coconut - 1 tbsp.
Cucumber - 1
Carrot - 1
Chopped coriander leaves – 2 tsp.
Salt – as required
Lime juice - 1 tablespoon

METHOD:

Soak dal for an hour. Drain the water completely.

Peel, deseed and chop the cucumber finely. Peel and grate carrot.
Mix all other ingredients. (Carrots are not used if offering it to the Lord).
This recipe is a summer cooler.

GREEN GRAM CHAT / GREEN GRAM SALAD / GREEN GRAM MASALA SUNDAL

INGREDIENTS:

Green gram - 2 cups
Onion - 1 (optional)
Tomato - 1
Grated coconut - 2 tablespoons
Carrot - 1
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Curry leaves - few
Juice of a lime
Salt - as per taste

METHOD:

Chop onions and tomatoes. Grate carrot. I didn't use onions.

NOTE: IF YOU ARE MAKING GREEN GRAM CHAAT, USE CHAT MASALA. IF YOU ARE MAKING GREEN GRAM SALAD USE OLIVE OIL.

Wash the green gram well and soak it in water for half an hour. Pressure cook with salt for 2 whistles. Drain the cooked water completely. Mix all other ingredients. Temper with curry leaves in olive oil. Garnish with coriander leaves.

EASY SWEET CORN DELIGHTS - 7 VARIETIES

NOTES ON COOKING CORN: I have used fresh American corn kernels. If using American corn, Microwave high for 3 minutes. Add salt to taste, mix well and again Microwave high for 1 minute. Frozen corn can be substituted instead of american corn. If using frozen corn, put it in a bowl of water for 5 minutes, drain the water and then microwave the corns. If using the regular indian variety of corn, boil it in water till tender. All the recipes will taste better when served HOT.

1. BUTTERY CORN:

American sweet corn - 2 cups
Salt - 1/4 tsp.
Pepper powder - 1/4 tsp.
Butter - 2 tsp.

METHOD:

Wash the corn kernels and transfer it to a microwave proof bowl. Microwave high for 3 minutes. Add salt to taste and again Microwave high for 1 minute. When hot add the butter and pepper powder. Serve hot.

2. CHEESY CORN:

Boiled/Microwaved corn - 2 cups
Chat masala - 1/2 tsp.
Chilli powder OR pepper powder - 1/4 tsp.
Salt - 1/4 tsp.
Grated cheese - 2 tablespoons

METHOD: Mix all the ingredients when the corn is hot. Serve hot.

3. SPICY CORN:

Boiled/Microwaved corn - 2 cups
Chat masala - 1/2 tsp.
Kala namak(Black salt) - a pinch
Garam masala - 1/4 tsp.
Dhania powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Salt - a pinch ( as already the boiled corn has salt in it)
Butter - 2 teaspoons
Lime juice - 1 tsp.

METHOD: Mix all the ingredients and serve hot.

4. MASALA CORN:

Boiled/Microwaved corn - 2 cups
Grated carrot - 1 tablespoon
Chopped tomato - 1 tablespoon
Chopped onion - 1 tablespoon
Chopped cucumber - 1 tablespoon
Chopped green chillies - 1 tsp.
Chopped coriander leaves - 2 tsps.
Salt - a pinch
Garam masala - 1/4 tsp.
Lime juice - 1 tsp.

METHOD: Mix all the ingredients and serve hot.

5. CORN BHEL:

Boiled/Microwaved corn - 2 cups
Boiled potato - 1
Grated carrot - 1 tablespoon
Chopped tomato - 1 tablespoon
Chopped onion - 1 tablespoon
Chopped cucumber - 1 tablespoon
Chilli powder - 1/4 tsp.
Chat masala - 1/2 tsp.
Cumin powder - 1/4 tsp.
Chopped coriander leaves - 2 tsps.
Lime juice - 1 tsp.
Salt - a pinch
Sweet chutney - 1 tsp.
Green chutney - 1 tsp.
Sev - 2 tablespoons

METHOD: Mix all the ingredients(except sev). Top it with sev and serve.

6. CORN DELITE:

Boiled/Microwaved corn - 2 cups
Olive oil - 1 tsp.
Oregano - 1 tsp.
Basil(fresh or dried) - 1 tsp.
Finely chopped cilantro - 2 tsps.
Lime juice - 1 tsp.
Salt - a pinch

METHOD: Mix all the ingredients and serve hot.

7. CORN SUNDAL:

Boiled /Microwaved corn - 2 cups

FOR THE TEMPERING:

Oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chopped green chillies - 1/2 tsp.
Scraped coconut - 2 tablespoons
Hing

METHOD: Heat oil and temper with the given ingredients. Add corn, mix well and serve hot.

PEANUT CHAAT / PEANUT SALAD

INGREDIENTS:

Fresh shelled peanuts OR raw peanuts - 2 cups
Onion - 1 (optional)
Tomato - 1
Cucumber - 1
Carrot - 1 cup
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Juice of a lime
Salt - as per taste

METHOD:

NOTE: IF YOU ARE MAKING PEANUT CHAAT, USE CHAT MASALA. IF YOU ARE MAKING PEANUT SALAD USE OLIVE OIL.

Finely chop tomatoes, cucumber and onions (if using, I didn't use it). Grate the carrot.

Wash the peanuts well and soak it in water for 3 hours. Pressure cook with salt for 5 whistles. Drain the cooked water completely. Mix all other ingredients. Garnish with coriander leaves.

FRUIT CHAT

INGREDIENTS:

Apple - 1
Pomegranate - 1/2
Seedless black grapes - 100 gms.
Seedless green grapes - 100 gms.
Orange - 1
Mosambi - 1
Plantain - 1
Honey - 1 tsp.
Dates syrup - 2 tsp.
Chat masala - 1/2 tsp.
Black salt - a pinch
Lime juice - 1 tsp.


METHOD:

Dice apple and plantain into cubes. De-skin, segment and peel orange and mosambi. Take out the pearls of pomegranate. Mix all the fruits,lime juice, honey and date syrup. Sprinkle chat masala. Serve chilled.

Now an award from Sashi.
Thanks, Sashi, for remembering me.

PLANTAIN STEM SALAD

INGREDIENTS:

Chopped plantain stems - 1 cup
Moong dhal - 1 tablespoon
Chopped coriander leaves - 2 tsp.
Lime juice - 1 tablespoon
Crushed pepper - 1/4 tsp.
Salt - as per taste

METHOD:

Chop plantain stems into small cubes and immerse in dilute buttermilk to prevent discolouration. Soak moong dhal in water for 45 minutes. Drain the water completely. Drain out the plantain stems also from the buttermilk. Mix all other ingredients and serve.
 

SPROUTED GREEN GRAM SALAD

INGREDIENTS:

Sprouted green gram - 1 cup
Pomegranate - 1 tablespoon
Coconut (scraped) - 1 tablespoon
Lime juice - 1 tsp.
Salt - 1/4 tsp.

METHOD:

Mix all the above ingredients and serve.

SALAD - VERSION 2

INGREDIENTS:

Mixed vegetables - 2 cups
Extra virgin olive oil - 1 teaspoon
Omum water - 1 tsp.
Lemon juice - 1 tsp.
Salt - as per taste
White pepper powder - 1/2 tsp.
Chopped parsley - 1 tsp.
Coriander leaves - 1 tsp.
Deseeded green chilli -1


METHOD:

Shred the vegetables. Add all the other ingredients to it. Mix well and serve.

VEGETABLE SALAD-VERSION 1

INGREDIENTS:

Fresh corn kernels - 1/4 cup
Tomatoes - 2
Cucumber( small variety) - 2
Carrot - 1
Coriander leaves - few
Lime - 1
Salt - as per taste

METHOD:

Peel cucumber. Chop all the vegetables to small pieces. Mix all the vegetables, add salt and squeeze a lime. Mix well and garnish with coriander leaves.

MIXED FRUIT PANCHAMIRTHAM

Everyone must have heard and also tasted Palani panchamirtham. This mixed fruit panchamirtham is very famous in temples(especially perumal koils) of eastern and central parts of Tamil Nadu. They do abishekam for the deity with this panchamirtham and when taken as prasadam, Wow!.... it's simply delicious. Our elders also offer this as a naivedyam. You can also do this when you have many fruits leftover on a function. On the whole, it's a bowl of nutrition.

Now the recipe:

INGREDIENTS:

Apple - 2
Orange - 2
Mosambi - 2
Mango - 2
Pomegranate - 1
Seedless dates - 100 gms.
Green grapes - 100 gms.
Paneer(black) grapes - 100 gms.
Plantain - Malai vazhai pazham or rasthali variety - 3 or 4
Kalkandu (Rock candy) - 100 gms.
Honey - 50 gms.
Ghee - 1 tablespoon
Coconut - 1 (small)

METHOD:

Wash all the fruits. Cut apple, plantain and mangoes to cubes. De-skin and take out the seeds from orange and mosambi.

Crush kalkandu to powder. Scrap the coconut.

Now, mix all the fruits (I have not used green grapes, as it is out of season here), alongwith kalkandu, honey, scraped coconut and ghee. Your panchamirtham is ready for offering.

Note: You can use any fruit of your choice. But for naivedyam, only these fruits are used. You can check out for restrictions on naivedyam from your elders.

You can use more kalkandu as per your taste(OR) can also use sugar.