Category Archives: Salads


Deep velvety bold burgundy

Salads always trendy

Tumbled, tangled and tassled

Appealing when unravelled

Refreshing and pleasantly sweet

With just a touch of  tang and heat

Place it in  your own bank of experience

Enjoy this symphony with a guiltless conscience

Beetroot Kosumalli

Prep time : 10 mins; Cooking time : 5 mins; Serves : 4

Ingredients :

  • 3 medium sized  beetroots
  • salt to taste

Ingredients for tempering :

  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentils (optional)
  • 3 – 4 green chilies
  • a pinch of asafoetida
  • a few curry leaves
  • 1 tsp sesame oil | any cooking oil of choice

Ingredients  for garnishing (optional) :

  • 1 tbsp of grated coconut
  • 1 tbsp of finely chopped coriander leaves
  • Juice of half a lemon or a full one

Method :

  1. Peel the skin off the beetroots and grate them. Scrape the coconut for a tbsp of grated coconut. Finely chop the green chilies and coriander leaves. Keep it all ready.
  2. Squeeze the lemon juice onto the grated beetroots and add salt. Mix well.
  3. Heat oil in a frying pan. Toss in the mustard seeds, once they splutter, add udad dal, green chilies, asafoetida, curry leaves and fry them well. Temper onto the grated beetroots.
  4. Garnish with grated coconut and finely chopped coriander leaves.
  5. Serve with steamed rice or any breads. Traditionally it is served as a side dish on a South Indian meals platter.

Variations :

  1. This kosumalli salad can be made with  grated carrots or finely chopped cucumbers.
  2. Split moong dal or green gram lentils soaked for half an hour, can be added to this salad.
  3. One may skip the tempering, to keep it a wholly raw food dish (though you maybe missing out on a lot of sizzling and pop)
Look so perfect standing there




Mung Bean sprouts / Green gram lentil sprouts are low on calories and high in fiber and vitamins, especially Vitamin B. Raw Mung Bean Salad is a powerhouse of energy, packed with goodness of nutrients and works wonders in a weight loss diet.

Raw Mung Bean Salad

Initially, sprouting the Mung Bean seemed a daunting challenge, until I discovered a very easy way to do it. Let me get down straight, to sharing, this sure fire technique and the Raw Mung Bean Salad recipe (on popular demand from my daughter’s friends) with one and all.

 Sprouted Mung Beans

Wash, rinse and soak a cup of Mung Beans with sufficient amount of water for about 5 – 7 hours till the Mung Beans swell to double their size. Drain the water completely and then wrap it around a kitchen turkey towel, which tends to hold on to moisture. Keep it in a bowl, inside the oven ( or any warm place) for another 7-9 hours and then voila, you will be gushing at the sight of, these germinated, sprouted, beautiful Mung Beanie babies.

Voila, Gushing over my Sprouted beautiful Mung beanie babies

Mung Bean Salad

Prep time : 15 mins; Serves : 4

Ingredients :

  • Sprouted Mung Beans – 1 cup
  • Onions – 2
  • Tomatoes – 2
  • Green Chilly (deseeded) – 1
  • Capsicum (deseeded) – 1
  • Green Mango – 2 inch piece
  • Lemon – 1/2
  • Red Chilly powder / Paprika powder – 1/4 tsp
  • Dry Mango powder / Amchur powder / Chat masala powder – 1/2 tsp
  • Coconut Oil – 1 tbsp
  • Curry leaves – 3 – 4
  • Coriander leaves / cilantro leaves – 3 sprigs
  • Himalayan Pink Rock Salt  powder – to taste

Method : 

1. Finely chop the onions, tomatoes, green chilly, capsicum, green mango,coriander leaves, curry leaves and add them to sprouted mung beans. Take in a a large bowl, to facilitate mixing.

2. Season with red chilly powder, dry mango powder or chat masala powder, coconut oil, lemon juice from half a lemon and salt.

Vibrant and delicious Raw Mung Bean Salad ready to charge an energizer bunny!


‘Maa, I am hungry’ is something I hear a lot these days. Welcome summer vacation!

Bhel Puri is the first thing that comes to mind. Why? Kids love it, fresh taste on the palette, quick and simple to make, healthy, organic raw vegetable salad, vegan, gluten free. It can’t get better than this.

Tasty as it looks

Prep time: 10 mins ; Cooking time: 15 min; Serves: 4


Puffed Rice – 250 gms
● Onions – 2
● Tomatoes – 2
● Carrots – 2
● Cucumbers – 2
● Green Mango – 1/4 piece
● Coriander leaves – 2 sprigs
● Green chilly – 1
● Pepper powder – 1/4 tsp
● Red chilly powder – 1/4 tsp
● Dry Mango powder – 1/4 tsp
● Rock salt – 1 tsp or to taste
● Groundnuts – 1 tbsp
● Lemon – 1


1.Dry roast the groundnuts in an oven at 200 °C for 10-15 mins checking and turning them in between to make sure they are evenly browned.

2.Wash all the veggies and the green chilly thoroughly and chop them into tiny cubes in a large bowl which will be convenient for mixing the ingredients well.

3. Throw in the seasonings, pepper powder, red chilly powder, dry mango powder, rock salt and then squeeze in the juice of a lemon.

4. Add the puffed rice and roasted groundnuts, at the end, just before you serve to maintain their crispiness. Mix well to enjoy this fresh and crispy salad.