Kosambari has always been a part of Every South Indian Festive Menu .. It is also offered as a Naivedya on Rama Navami along with Panaka & Buttermilk.

One of the easiest Kosambari recipes is this One using Moong Dal & Grated Carrots, These days there are a lot of new Kosambari recipes using Sprouts, Sweet Corn, Pomegranate arils but somehow the Carrot-Moong Dal & Cucumber-Chana Dal Kosambari have remained a classic 

Putting together a Kosambari takes all of 5 minutes. All you need to do is to remember to soak the dal at least an hour prior to assembling the Kosambari 

A Colorful Vegan Salad With Chickpeas, Avocado, Bell Peppers, Avocado, Cucumber & a No Fuss Dressing 

I don't have much of an appetite for Salads during winter. Now that Spring is upon us, Colorful salad bowls & smoothies will be back on the menu :)

Made this Easy Rainbow Chickpea Salad from a Plant Based recipe book I was sent last week 

Chickpea | Kabuli Chana is one of my favourite ingredients in a salad. They not only add taste but also keeps one full for a longer time 

Also, the dressing here is super simple without any fancy ingredients. I throughly enjoyed this one 

HOW TO MAKE RAINBOW CHICKPEA SALAD

You Will Need:

• 2 Cups of Cooked Chickpeas | Kabuli Chana
• Half an Onion - finey chopped
• 8-10 Cherry Tomatoes - halved
• 1 medium sized Avocado - diced 
• 1 small Cucumber - peeled & diced
• 1/2 Red Bell Pepper - diced
• 1/2 Yellow Bell Pepper - Diced

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RAINBOW CHICKPEA SALAD

Yield: 4

Author: Deepthi Shankar

Ingredients

• 2 Cups of Cooked Chickpeas | Kabuli Chana
• Half an Onion - finey chopped
• 10 Cherry Tomatoes - halved
• 1 medium sized Avocado - diced
• 1 small Cucumber - peeled & diced
• 1/2 Red Bell Pepper - diced
• 1/2 Yellow Bell Pepper - Diced
• For The Dressing:
• 1/4 Cup Extra Virgin Olive Oil
• 1 teaspoon Minced Garlic
• Sea Salt
• 1/4 teaspoon Ground Black Pepper
• Juice of Half a Lime
• 2 tablespoon Apple Cider Vinegar
• A handful of Chopped Cilantro

Instructions

1. Add all the Vegetables & Chickpeas into a bowl.
2. Into another small bowl, add the ingredients for the dressing & whisk well
3. Add the dressing into the chickpea bowl & mix well
4. Chill in the refrigerator for 1 hour before serving

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Keerai Masiyal is Tamil Style Mashed Greens made with Amaranth Greens or Spinach. It is served as an accompaniment with Rice & Rasam 

• 450 grams  spinach Or Amaranth Leaves - washed & chopped
• 1 teaspoon Sugar 
• 1 teaspoon Cumin seeds
• A Pinch of Turmeric 
• Salt as per taste

• 1 teaspoon mustard seeds
• 3 red chillies - broken
• A big Pinch of Hing 
• 2 teaspoon Urad dal
• 2 tsp cooking oil

What Kind Of Greens To Use

NOTES:

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Keerai Masiyal

Yield: 4

Author: Deepthi Shankar

Prep time: 5 MinCook time: 6 MinTotal time: 11 Min

Ingredients

• 450 grams spinach Or Amaranth Leaves - washed & chopped
• 1 teaspoon sugar
• 1 teaspoon Cumin seeds
• A Pinch of Turmeric 
• Salt as per taste
• To Temper
• 1 teaspoon mustard seeds
• 3 red chillies - broken
• A big Pinch of Hing
• 2 teaspoon Urad dal
• 2 tsp cooking oil

Instructions

1. Wash & finely chop Spinach or Amaranth Greens. In a wide pot, add 1/2 a cup of water, chopped Greens, Sugar, Cumin seeds, Turmeric  & a bit of salt
2. As the greens are getting cooked, Mash them well with a Wooden masher (ಕಡಗೋಲು) used to churn buttermilk
3. Meanwhile, make a slurry of 1 tablespoon of rice flour with a little bit of water. Add this into the pot
4. Once the greens are well cooked - should not take more than 4 minutes, turn off the heat
5. Temper Mustards seeds, Asafoetida, Red Chilies & Urad Dal & pour the tempering into the greens
6. Serve Keerai Masiyal as a side with steamed rice, Rasam & Papad

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Carrot Palya is a simple homestyle Stir Fry made with Grated Carrots. It tastes great as a side dish. Can also be eaten as a Salad if served Raw 

A simple home style carrot Palya that takes less than 5 minutes to put together if you have grated carrots on hand. If you have a food processor, grating carrots is a breeze

Serving this as a Raw Salad (Kosambari)

You can also make this as a Raw Kosambari (Salad). Instead of sautéing the carrots, Add the prepared tadka into a bowl of grated carrots, 

Add salt, grated coconut & coriander & serve. This tastes delicious as well. My Mother In Law makes it this way

Do Not Overcook the Carrots 

The Idea of sautéing the carrots is to remove the raw taste in them. Do not sauté them for more than 2 minutes as they will get over cooked a start turning mushy 

• 1 Banana (Preferably Frozen)
• A Quarter chunk of a Small Beetroot
• 1/2 Apple
• 1 teaspoon Nut Butter 
• 1/2 teaspoon Chia/Hemp Seeds (Optional)
• 1.5 cups Almond Milk
• 2-3 Ice Cubes (Use if not using frozen banana)

• Half a cup of Black Chickpeas - Soaked for atleast 6 hours or overnight
• 2 medium sized Potatoes
• 1 small sized red onion - finely chopped
• 1 Tomato - finely chopped 
• 1/2 tsp Roasted Jeera Powder
• 1/4 teaspoon Dry Mango/Amchur Powder
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon Black Salt/Kaala Namak
• A squirt of lime juice 
• Fresh Coriander for garnish 

We mostly end up eating these shelled peanuts as is but this time, We made a batch of Boiled Masala Peanuts , just like the ones you get from the street vendor. The weather is nice & cozy & this was what we needed with a cup of Chai. Its very basic with just boiled peanuts & onions with a dash of chilli powder & lime, nevertheless very tasty

They make a great post school snack for kids & is a great substitute for cookies or a pack of chips. Groundnuts are quite rich in proteins, so if you are watching your diet, this is a good mid day snack 

You Will Need:

• 1 cup Peanuts
• 1 large Onion
• 1/2 tsp or even less Red Chilli Powder
• 2 tsp Freshly squeezed Lime Juice
• Salt as per taste
• 1 tbsp chopped Fresh Coriander

• 1 Banana 
• Half a Pear or Apple
• 1 cup Spinach
• 5 Almonds or Any Nut Butter
• 1 tsp Chia Seeds
• 200 ml Milk *
• 2-3 Ice Cubes

• A bunch of Asparagus about 250 g
• 1 small Red Bell Pepper
• 1 small Yellow Bell Pepper
• 1 small onion
• 1 small Carrot
• A handful of fresh basil 
• A handful of walnuts
• Salt to taste
• 1 tsp Cooking oil or use a Oil Spray