Kousmalli /Kosumari

This is very common in most of the South Indian Lunch menu and also special religious festivals  like Rama Navami  .

Ingredients

Cucumbers                               - 2 cups (peeled and finely chopped)

Green chillies                           - 1 or 2 (cut into small pieces)

Carrot                                      – ½ cup (Peeled and grated)

Lemon juice –                             1 tsp

Moong dhal                              - 1/4 cup  

Salt                                           to taste

For seasoning: 

Cooking oil                                 - 1 teaspoon

Mustard seeds                           - 1/4 teaspoon

Asafetida                                  a couple of pinches

Cilantro                                 -  3 tbsp (finely chopped)

Grated coconut                       – 2 tbsp

Fresh basil leaves (optional)    -  1 tbsp

Method:

• Soak moong dhal in water in a bowl for about an hour, drain the water and set aside. Using warm/hot water will speed up the soaking process .
• Add the finely chopped cucumber, cilantro, basil, green chillies and grated coconut to the moong dhal and mix well.
• In a small pan, heat oil, pop mustard seeds, add the Asafetida and fry for a second. And pour the mixture over the above carrot & cucumber mixture; add salt & Lemon juice. Mix well once again.
• The Kousmalli is ready to serve.

Greek Salad

This is summer salad is from Greek cuisine. This salad is made with tomato pieces, sliced cucumber, black olives, red cabbage, sliced or cubed Feta cheese and seasoned with salt, pepper and oregano.

Ingredients 

Red Cabbage (Chopped)                    – 1/2 cup

Black Olives                                   – ½ cup

Grapes tomatoes                             – ½ cup

Cucumber                                      – ½ cup (seeded and chopped)

Feta cheese cubes                            – ½ cup

Lemon dressing:

Olive oil                                         – 6 tbsp

Lemon juice                                     – 4 tbsp

Dry Oregano                                      – ½ tsp

Sea salt                                            as required

Crushed fresh pepper                              – 1 tbsp

Method:

• Cut vegetables and mix with feta cheese.Wrap it with foil .Keep it in refrigerator for  ½ hour.
• Whisk all dressing ingredients until thoroughly combined.
• Toss the salad with dressing. Serve Immediately.

Mexican Fruit "Gazpacho" Salad

I saw this recipe in Washington Post.  So I made some changes and tried this recipe at home it came out well. In this recipe I omitted the Jicama.  That is a Mexican vegetable. Its looks like turnip. You want to know more details about Jicama visit this link http://www.wisegeek.com/what-is-jicama.htm

Ingredients:

Mexican Papaya                                    1 (diced)
Tomatoes                                              2 no. (sliced)

 large mango-                                       1 no.(diced)

English (seedless) cucumber                  1 no (diced)

large orange (peeled and sliced)             1 no. 

Apple                                                     1 no. (cored and diced)

Fresh strawberry                                 – 1 cup (Sliced)

Jalapenos                                             -1 (diced)

Pineapple                                             – 1 cup (Sliced)

Seasoning:

 freshly squeezed lime juice                  3 tablespoons

 chili powder                                        1/2 to 1 teaspoon

kosher salt                                            1/2 teaspoon 

 finely chopped cilantro leaves               2 tablespoons

 minced fresh mint                                 3 tablespoons

minced fresh parsley                               3 tablespoons 

Method

• Peel, and diced all fruits and vegetables.  
• Combine the fruits and vegetable in a medium shallow bowl.
• Combine lime juice, chili powder and a salt in a small cup
• Pour the mixture over the fruit.
• Add cilantro, mint and parsley and toss gently to combine
• Taste and adjust seasoning as necessary. Serve immediately.