03 June 2020

Udupi Kosambari / Lentil Cucumber Salad / Hesaru Bele Koshambari (Vegan & Gluten free)

a no cook salad from Udupi cuisine using lentils and cucumber




Kosambari or Koshambari !!!


This is a raw salad made of pulses (split legumes) served as it is or sometime seasoned with fresh curry leaves and mustard seeds. Kosambari is a popular dish all over the state of Karnataka mainly made during most festivals, marriages and special occasions etc. The traditional fresh kosambari is a mix of the lentils, vegetables (most time cucumber is picked), coconut and few drops of lemon juice to give a zing to the salad. This combination of lovely light green, yellow colors looks very attractive, appealing and tempting to eat. The kosambari salad is usually a part of the full course meal in authentic Udupi cuisine. 


Udupi cuisine in details :


Udupi Cuisines is one of the renowned cuisines of Southern part of India. It takes its name from the city, Udupi in the state of Karnataka. This is a land of temples and has many beautiful temples including Krishna Mutt. Udupi cuisine is similar to the temple meals, sometimes devoid of onion and garlic. It comprises dishes made basically from grains, beans, vegetables and fruits. Usage of foreign vegetables like carrots, capsicum, potatoes and the like were avoided, which made it all the more restrictive. And also there is a common misconception that Udupi cuisine entails only tiffin and breakfast items, well in fact it has a wide array of full course meal including curries, saar or rasam, side dishes, sweets, kosambari (Salads) etc. A typical full course Udupi meal is always served on a plantain leaf, which is traditionally kept on the ground.



Ingredients to make this salad :


The pulses generally used in this salad are split Bengal gram (chana dal / kadale bele in Kannada) and sometime split green gram (moong dal / hesaru bele in Kannada). There are many variations of the kosambari particularly by selecting the vegetables like cucumber or carrot or both in grated form. By adding both of them, the salad looks so colorful. I have picked moong dal and cucumber to make this salad. Green chili gives slight spiciness in the salad, but if serving to kids, then simply skip this. In addition to this, some freshly grated coconut is mixed. Lemon juice gives the tangy-ness in the salad. In summer when fresh raw mangoes are easily available, one can use some grated raw mangoes instead of lemon here. Some also uses a tempering to the salad. And for tempering, few curry leaves and mustard seeds are used along with a pinch of asafoetida. I have not added any tempering here. So this is a completely NO COOK recipe.


Preparation method of this Kosambari :


The time consuming part here is the soaking of lentils, else rest everything is so quick. I have picked split green gram (moong dal) and soaked in water for 1 hour. Then those are drained well and kept aside. Next in a mixing bowl all the 
cucumber cubes, soaked moong dal, grated coconut, chopped green chilies & coriander leaves are mixed well. If preferring the tempering, then now heat oil in a tadka pan. Add mustard seeds, curry leaves, asafoetida and allow to crackle. Add this tempering to the salad bowl and mix everything. Then just before serving lemon juice and salt are added and mixed. After that, it is served immediately, else the salt will make the salad slightly soggy.




Why one should make this ?



  • so easy, simple & refreshing salad
  • NO COOK dish
  • perfect healthy dish during festival
  • Vegan as well as Gluten free
  • No oil recipe

Serving suggestion :


This raw salad is very refreshing and cooling. Usually this is offered as Prasad (offerings) in most of the temples. As most of the ingredients are eaten raw, the kosambari salad is highly nutritious and energetic. In Udupi cuisine, it is one of the first five items to be served on the leaf during any feast which is also an indication that Kosambari is quite the star dish. This makes a good balance in the overall meal. 

It is also believed that Kosambari was first made to celebrate the victory of Rama who came triumphantly after slaying the 10-headed demon king Ravana. So this salad is often prepared during Ram Navami too. Soaking the moong dal is the most time consumed while preparing the salad. Else the rest process like mixing everything and finally tossing with lemon juice and salt make it so easy, quick to have the salad. Also this is completely vegan and gluten free. Although this is usually served as an appetizer, still one can opt as a healthy main meal or even snack. So do give a try this simple salad using lentil and cucumber !

Event related to this post :


 Shhhhh Cooking Secretly Challenge

Well, the May month challenge in 'Shhhhh Cooking Secretly Challenge' group was 'Udupi Cuisine'. The theme was suggested by Jayashree, she is a talented blogger friend of mine. Well for the current theme, my partner was Ashima who gave me 2 secret ingredients as Lemon juice Coconut and I gave her as Jowar Jaggery & Tamarind. Do check here for her dish 😊 And as usual, using mine two ingredients I had to prepare a dish from Udupi cuisine. So I have picked the salad using lentil as Udupi Kosambari / Lentil Cucumber Salad.




: Recipe Card :


Udupi Kosambari / Lentil Cucumber Salad / Uddina Bele Koshambari

Print
Udupi Kosambari / Lentil Cucumber Salad / Uddina Bele Koshambari
Author:
Prep time: 10 MCook time: Total time: 10 M
a no cook salad from Udupi cuisine using lentils and cucumber

Ingredients:

  • Moong dal (split green gram) 1/3 cup
  • Cucumber (cut into cubes) 1 cup
  • Coconut (grated) 2-3 tbsp
  • Green chili (finely chopped) 1-2 no.
  • Lemon juice 1 tsp
  • Salt as needed
  • Coriander leaf (finely chopped) (optional) few

Instructions:

  1. First wash and clean the moong dal.
  2. Soak with enough water in a bowl for 1 hour.
  3. Drain well and keep aside.
  4. Next in a mixing bowl take cucumber cubes, soaked moong dal, grated coconut, chopped green chilies & coriander leaves.
  5. Mix well.
  6. Just before serving, add lemon juice and salt.
  7. Give a nice mix and serve immediately !

Notes:

While serving to kids, just avoid the green chili addition. Always mix the salt just before serving. Else the salad becomes slightly soggy.
kosambari, lentil salad, cucumber, moong dal, split green gram, coconut, lemon,
vegan, gluten free, salad, no cook recipe, Udupi koshambari
Udupi
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29 May 2020

Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)

only 2 ingredients Sorbet without using any sweetener and ice-cream maker.


Sorbet !


Sorbet is a sweet frozen treat. Unlike ice cream or gelato, it doesn't contain milk or cream. Still it has a deliciously creamy texture if prepared perfectly. Sorbets are really easy to make at home and one cant even believe that without any ice cream maker also sorbet can be prepared. Just some frozen fruits are pureed along with sugar and water. One can also add some other flavorings like chocolate or wines to enhance the flavor the sorbet. 





Today's post is a sorbet using two tropical fruits : mango and pineapple as Mango Pineapple Sorbet. This sorbet is prepared without using any ice cream maker. And that too no sweetener is added and it is dairy free too. Doesn't it sound so delicious ! Super simple and that too using only 2 ingredients, who can deny to have :)






Now let’s go through how to make "Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)" at home 👇



The event related to this post :






Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 87th theme : 'Cool Dessert' and is suggested by Vanitha di. She shares amazing recipes which are vegetarian and I love her baked dishes mostly, do check her spaceWell coming back to theme, she suggested to make any cold desserts as the summer is here, So I have come up with this Mango-Pineapple Sorbet.  Here are some similar recipes shared by our Healthy Wealthy Group memberCarrot Kheer by Preethi di, Mango Phirni by Vanitha di, Basundi by Narmadha, Mint Rasgulla by Sujatha, Mango Panna Cotta by Jayashree.
.





: Recipe Card :

Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)


Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)
Author:
Prep time: 5 MBlend time: 10 MFreeze time: 4 HTotal time: 15 M
only 2 ingredients Sorbet prepared from mango and pineapple without using any sweetener and ice-cream maker.

Ingredients:

  • Mango (ripe) 2 no.
  • Pineapple (ripe) 1 no.
  • Water (warm) (optional) 1/4 cup

Instructions:

  1. Peel and dice both the fruits, mango & pineapple.
  2. Lay all the dices over a plate and freeze until completely solid (preferably overnight).
  3. Then transfer the frozen dices into a food processor in batches and blend until smooth.
  4. Few splash of warm water can be added while blending.
  5. Transfer to an air-tight container and keep in freezer until serve.
  6. Serve immediately for a softer texture, else serve after 3-4 hours of freezing to get a firm texture !

Notes:

Always pick ripe and sweet mango as well as pineapple, else extra sweetener has to be added. Warm water is optional. Add if it becomes difficult while blending. I have not added any water actually. Preferably use a heavy duty blender to blend easily. This can be kept fresh for 3-4 days in freezer.
No sweetener, No ice cream maker, 2 ingredients, Cold dessert
Dessert, Sorbet, Mango pineapple sorbet, Vegan, Gluten free
International
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25 May 2020

Lemon Iced Tea with Fresh Mint Leaves (Vegan & Non-Alcoholic)

a cold refreshing drink with lemon tea and mint flavors to stay hydrated this summer




Summer season is here and it is the time to prepare some chilled beverages. Staying hydrated is the most important factor to keep going in this sweltering heat and maintain a good health. Our body tends to lose water at a faster pace due to excessive sweating. While water is the utmost important drink to quench thirst, one can try some other summery beverages that not only satisfy the thirst but also keep our body cool. Do check such type of refreshing summer beverages which I have already shared :

  1. Namkin Sattu Sharbat | Sattu ka Ghol | Savory Gram-flour Quencher , 
  2. Virgin Jamun Margarita | Virgin Black Plum Margarita , 
  3. Ragi Malt (salty version) , 
  4. Orange Lemonade with Basil Seeds (Non-alcoholic)  , 
  5. Lassi (Bael Lassi , Chocolate Lassi , Kiwi Pistachio Lassi | Kiwi Pistachio Yogurt Smoothie , Kesar Badam Lassi | Saffron-Almond Yogurt Drink (sugar free) , Salted Mint Lassi | Namkeen Lassi   
  6. Virgin Mojito Honito
  7. Virgin Green Appletini | Non-alcoholic Green Apple Martini , 
  8. Virgin Rooh Afza Sangria ,
  9. Virgin Lichi Mojito / Lichi Lemonade ,   
  10. Virgin Grilled Pineapple Mojito ,   
  11. Minty Pomegranate Spritzer ,
  12. Virgin Blueberry Lemonade ,
  13. Aam Panna / Raw Mango Drink (VEGAN & GLUTEN FREE)    



    Today is also another cold beverage here as Lemon Iced Tea with Fresh Mint Leaves. Lemon, the magical kitchen ingredient is used in this iced tea along with some freshly plucked mint leaves. Well, there are tons of different ways to make iced tea from using cold brew tea bags or loose tea leaves, setting it out in the sun for sun tea or pouring hot water over the tea bags etc. I always prefer using the hot water method because it is quick and efficient too 😉. If you like iced tea recipes, then here are some from this blog which one may make during this hot summer :


    Ingredients of this Lemon based iced tea :

    • Black tea powder - I have used regular tea powder here to make this iced tea. Some tea bags can be used instead.
    • Sugar - This is the sweetener here. I have used this to keep the beverage completely VEGAN. One can use some other sweetener like honey, maple syrup here. If using honey, then add along with lemon juice.
    • Lemon juice - I have added 2.5-3 tbsp here, that quantity is variable as per taste.
    • Mint leaf - This adds an amazing fresh flavor to the beverage.
    • Lemon slice - This is just for garnishing either put into the glass along with ice cubes or simply place in the edges of the serving glass.
    • Ice cube - This is added to make the iced tea more cold. And yes, do prefer to add ice cube just while serving, else it will reduce the tea flavor in the iced tea by the time when starts to melt.
    • Water - It is needed to make the tea. Always add little more as per the need, that means if preparing for 1 cup then take water 1.5 cup to make the iced tea.






    Preparation in details :


    Iced tea one can make in a variety of method. I mostly prepare using hot water method which is quite easy and quick too. First the water is boiled in a saucepan and kept aside. Then black tea powder and sugar are added and mixed well till sugar melts. The pan is covered and allowed to steep for 4-5 minutes. After that the freshly squeezed lemon juice is added and stirred well. The whole mixture is allowed to cool down completely and then strained to a pitcher which is stored in refrigerator to chill finally. Just at the time of serving, some mint leaves are put into the serving glass and muddled using a muddler or using a rolling pin first. Then few ice cubes are added and finally the chilled lemon tea is poured in the glass. The iced tea is served immediately then garnished with some lemon slices.

    The whole preparation is super simple and easy too. Only time taking is the chilling part in refrigerator. Any age group will surely enjoy this lemon iced tea to get refreshed in this scorching heat. I can have 2-3 glass of this iced tea in a day. One can also make this ahead and keep in refrigerator till the time of serving. So do make this chilled Lemon Iced Tea with fresh mint !


    The event related to this post :





    Monday is here again and thFoodie Monday Blog Hop team has decided the 248th theme as 'Lemon Love' which is suggested by Waagmi this time. Have you checked her space, she has the trick to get the perfect clicks always, I am in love with her recent post katori chaat. Check out ! Well, for the theme we all have to make any dish using lemon, as the summer is here so I have prepared this Lemon Iced Tea with Fresh Mint Leaves & contributed for the theme.



    Now let’s go through how to make "Lemon Iced Tea with Fresh Mint Leaves (Vegan)" at home 👇


    Video procedure of this "Lemon Iced Tea" :






    : Recipe Card :


    Lemon Iced Tea with Fresh Mint Leaves (Vegan)


    Lemon Iced Tea with Fresh Mint Leaves (Vegan)
    Author:
    Prep time: 5 MCook time: 5 MTotal time: 10 M
    a cold refreshing drink with lemon tea and mint flavors to stay hydrated this summer

    Ingredients:

    • Black tea powder 2 tsp
    • Sugar 1/3 cup
    • Lemon juice 2.5-3 tbsp
    • Mint leaf few
    • Lemon slice for garnishing
    • Ice cubes as needed
    • Water 3 cup

    Instructions:

    1. Heat water in a saucepan.
    2. When it comes to boil, turn off heat.
    3. Add black tea powder, sugar and mix well.
    4. Cover the pan and allow to steep for 4-5 minutes.
    5. Then add freshly squeezed lemon juice and stir well.
    6. Allow to cool down completely and then strain to a pitcher.
    7. Keep in refrigerator to chill.
    8. At the time of serving, take out the pitcher from the refrigerator.
    9. Choose any serving glass and put some mint leaves (3-4 no.) into the glass.
    10. Muddle using a muddler or using a rolling pin.
    11. Then put few ice cubes and pour the lemon tea in the glass.
    12. Garnish with some lemon slice and serve immediately !

    Notes:

    Instead of sugar, some other sweetener like honey, maple syrup can be opted. Black tea bags can be used here in place of black tea powder. Steep the tea for more or less time as per the strong lemon tea desired.
    Vegan beverage, Cold beverage, mint leaves, Iced Tea, lemon iced tea with mint, gluten free
    Vegan, Beverage, Summer Drink, Lemon Iced Tea
    International
    Did you make this recipe?
    Tag @firsttimercook on instagram and hashtag it #firsttimercook






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