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Cabbage Cucumber Grape Salad

Cabbage Cucumber Grape Salad | Crispy Colorful Cabbage, Cucumber and Red Grape Tempered (Tadka) Salad

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Ever think of a nice flavored tadka (tempered) salad. This Colorful Cabbage with Cucumber and Seedless Red Grapes nicely seasoned with a light olive oil mustard seed tadka (tempered). This is one of the most delicious, light, flavorful, crispy tempered salads that can be enjoyed as is or a side dish with any meal. It’s bursting with some nice spiciness from the green chilies, tanginess from the lime juice and a slight hint of mustard from the tempering.

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This is my version of a nice Indian Summer Salad. There’s nothing better than a nice fresh crispy salad. Personally, I like to prepare my salads right before it time for lunch or dinner. This way it’s nice and fresh and all the flavors are taste-able. Cabbage Cucumber Grape Salad is super fast and healthy salad that can be prepared in a snap. Vegetables like cabbage, carrot, cucumber mixed with fruits like red seedless grapes and Pomegranate seeds is totally divine. The different flavors of vegetables and fruits combined and lightly seasoned is truly refreshing.

I learn this recipe from my sister-n-law (my brother’s wife), we were at her house for dinner one night and right before dinner I saw her prepare this awesome looking salad. It looked super delicious, but as I watched her she started to prepare a tarka (tempering) and I thought is she preparing subzi or salad.? To my surprise this lightly tempered salad was out of this world. The nice spiciness mixed with some tanginess with hint of mustard flavors was unbelievable. We all enjoyed it so much that we actually started to eat it with roti ….just like a side order of subzi. 🙂

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Cabbage Cucumber Grape Salad is not a warm salad like the traditional Gujarati Cabbage Sambharo. This salad requires no dehydration of  the cabbage and it does not require any preparations. The light tadka (tempering) adds a nice flavor from the Olive Oil and mustard seeds. Salads are one of my all time favorites during the summer times, some of the fresh vegetables that I use in my salads are right from my very own garden.

Every year I like to change-up the type of vegetables I grow, this year we planted low-acidic Jet Red Tomatoes,  English Slicing Cucumber, Indian White Radish (Mooli), Red Onions, White Onions, Surti Papri (beans), Green Bell Peppers and an assortment of different Green Chilies.

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This salad is a bit different from the way my sister-n-law made it. I actually had bought a package of mixed Dole’s Brand Colorful Coleslaw Mix  which is a mix of Green Cabbage, Carrots and Red Cabbage. This is perfect when looking to make small portions of salad in different flavors and versions. I also bought some fresh seedless red grapes to bring out the sweetness in the salad.

So with no further due, let me tell you how to make this awesome and completely healthy salad …… Cabbage Cucumber Grape Salad!

 

Cabbage Cucumber Grape Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 3-4

Cabbage Cucumber Grape Salad

Indian Summer Salad- Nice and crispy, healthy tempered Cabbage Cucumber Red Grape Salad.

Ingredients

  • 1/2 package of Dole's Colorful Coleslaw Mix
  • 1 medium - Cucumber - diced into small pieces
  • 15-20 - Red Seedless Grapes; washed and cut into half
  • 1/2 cup- Fresh Red Pomegranate Seeds
  • 1 tbsp.- Olive Oil
  • 1/2 tsp.- Black Mustard Seeds (Rai)
  • 1/2 tsp.- Green Chili Paste
  • 1/2 - Lime
  • Salt to taste

Instructions

  • Into a large bowl combine colorful cabbage, green chili paste, red grapes, pomegranate seeds, salt to taste and squeeze juice of lime all over and mix.
  • Heat up Olive Oil, once nice and warm add in mustard seeds and let them splutter. Then pour tempering all cabbage mixture and give it a nice mix to combine everything together.
  • Serve immediately!
  • http://myfoodforthesoul.com/cabbage-cucumber-grape-salad/

     

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    Bhaji Mooli nu Shaak

    Bhaji Mooli nu Shaak – White Radish cooked with its leaves

    Don’t toss those Radish Greens !

    imageOur passion (that’s me and my husband) for gardening is completely unconditional. During the summer days we, but more so my husband spends a lot of time in our wonderful garden keeping it well maintained and weed free so we all can enjoy fresh home-grown vegetables. Well, this wonderful absolutely healthy and delicious subzi (curry) is made from a home-grown vegetable called Mooli (White Radish or Daikon).

    This dish is simply delicious, very healthy, absolutely easy and simple to make. It’s made with only fresh ingredients, things that are normally always in our kitchen like green chili, garlic, ginger, methi (fenegreek seeds) and salt. Really! that’s it. Super simple and cook time is no more than 20 minute.

    Home grown radish (mooli)

    Home grown radish (mooli)

    White Radish also known as “Mooli” in Hindi or “Mura” in Gujarati, it also has many different names that its known around the world. This is one of those unpopular vegetables that might not top many people’s list. Once this vegetable has been cut, shredded or sliced it seems to leave a little bit of an odd smell lingering around which could be unpleasant at times …..especially if you’re not use it. The way I see it look past the shape, size or smell of this vegetable and focus on the absolute important factor that is it’s health and nutrition benefits.

    Mooli (radish) consumed raw, cooked or even add into a salad is super healthy. It helps regulate blood pressure, is also very beneficial when suffering from cold or cough, helps breakdown mucus in the throat. Some research has shown that it may help with weigh loss cause it’s low in calories and a fibrous vegetable. There are many different reasons that show this vegetable is an excellent source of nutrients.

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    No vegetable should go to waste, that’s why I say “Don’t toss those Radish Greens”. The leafs of the radish with the actually white radish make any excellent dishes. I love to make this especially for my kids, it’s full of iron and vitamins which is very important in the growth of our children. Radish leafs (mooli ke patte) are so versatile they can be adapted just like any other green leafy vegetable. Make subzi (curry), use it in parathas, include it in a salad or add it to some lentils (dal) to add that extra protein factor.

    My husband is completely in love with Mooli. Any dish made with mooli he enjoys….his all time favorite is pickling it with salt and lemon juice.

    He loves tasty, but simple food. He tells me that food should be enjoyed with its natural flavor and taste. Any vegetable that I cook I don’t like to overwhelm it with lots of spices, we both like to get the actual taste of the vegetable and keep the nutrition alive.

    Bhaji Mooli nu Shaak or Bhaji Mooli ki Subzi is great dish to enjoy for breakfast, lunch or dinner.

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    Bhaji Mooli nu Shaak

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

    Serving Size: 3-4

    Bhaji Mooli nu Shaak

    Healthy and Nutritious Iron Rich Bhaji Mooli ni Shaak

    Ingredients

    • 1 large bunch of White radish green (as seen in my radish picture)
    • 1 large White radish - peeled and chopped into finely small pieces.
    • 1 inch - ginger piece- grated
    • 2-3 Garlic cloves - grated
    • 1 tsp - Green Chili paste
    • 1/2 tsp.- Methi seeds (fenugreek seeds)
    • pinch of asafitida
    • 2 tbsp.- Oil

    Instructions

  • Break off and separate the radish leaves. Discard the thick stem.Wash well to remove all grit. Holding a handful of greens at a time, cut crosswise at 1/4 inch intervals, chopping up finely. Put in a bowl.
  • Wash the radish and discard their tails.Peel and chop into finely pieces.
  • Heat oil in a large pan, skillet or karhai over medium-high heat. When hot add in methi seeds (fenugreek seeds), saute for 10 seconds, then add in asafitida.
  • Add in chopped mooli (radish) and mooli leaves (patte) mix well. Let it cook for 5 minutes. Add in green chili paste, ginger, garlic and salt to taste. Mix everything together well. Cover and let it cook on medium-heat for 10 minutes until mooli/leaves are tender. Stir frequently
  • Uncover and do a taste test and adjust. Turn up heat and boil away any liquid that may have formed.
  • Serve hot with your favorite side dish of roti or rice.
  • http://myfoodforthesoul.com/bhaji-mooli-nu-shaak/

     

    Hope you enjoy making subzi/curries as much as I do. Do check out of my other recipes to enjoy this summer; Methi Muttar Malai Paneer, Red Thai Tom Yam Curry Noodle Soup, Bhindi Kadhi and Mattar Tofu in White Gravy

    Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

    Don’t forget to subscribe to my blog via email for great updates, newsletters and never miss a posting on some great interesting and delicious recipes.

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    Cucumber Kachumber

    Cucumber Kachumber – Quick Indian Fresh Cucumber Salad

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    Cucumber Kachumber is a very popular side dish salad made in many Indian households to accompany any meal. This salad (kachumber) is very basic and extremely easy to make. It can basically be made with any raw vegetable of your choice. The most common vegetables that get used in a kachumber is cucumber, onion, tomato. Cucumber Kachumber is a basic, but all time classic salad that is made with finely cut cucumbers seasoned with salt and green chili paste or very finely chopped green chili and drizzled with lemon juice tossed with fresh coriander.

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    This a perfect summer salad. During the summer months a lot of us love to garden (like me) 🙂 . Part of that gardening joy, we also like to grow many different vegetables that would make a great raw vegetable kachumber or salad. During the summer months, cucumbers grow by the tonnes in my backyard. I have planted six cucumber plants…so you can imagine the amount of cucumbers that are growing in my backyard.

    Thanks to the hard work of my husband, I always have a nice well maintained garden. He also loves to garden and he spends a lot of time taking care of each and every plant in the garden. This year we have planted many different great vegetables like cucumber, low-acidic tomatoes, white radish (Mooli), red onions, fresh methi, fresh coriander, green chilies, green peppers (bell peppers) and surti papdi (small flat beans). I also have planted in big planter boxes fresh mint that grows like wild and fresh green garlic that never stops growing. We just love it ….enjoying fresh vegetables for at least few months each year is great. Thank you Husband ! 🙂

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    The combination of vegetables in this salad can be switched up with any choice of your favorite vegetable or fruit. The simplicity and quickness of this kachumber is the best part. I love to whip up fast and easy salads, but at the same time it’s gotta be tasty. This kachumber is an all time favorite in my house, it goes so well with any nice simple authentic Gujarati meal.

    I like to serve it up with nice freshly chopped coriander leaves and some times I make this a head of time and refrigerate it so all of the flavors get incorporated together.

     

    Cucumber Kachumber

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Serving Size: 2-3

    Cucumber Kachumber

    Kachumber the perfect summer salad. Quick and Easy Indian Salad

    Ingredients

    • 1 large Cucumber - chopped into small pieces. (no need to peel if using English Cucumber or any cucumber with tender skin)
    • Freshly squeezed lime/lemon juice
    • 1-2 Green Chilies - finely chopped or grind into paste
    • salt to taste
    • handful of fresh Coriander - finely chopped

    Instructions

  • Combine all ingredients into a bowl and toss it well. Adjust salt, lemon juice and green chili. Keep in the refrigerator for 15 minutes.
  • Serve with your favorite meal.
  • Notes

    There is not particular rule to how much of each ingredient one should use here.It's a salad so enjoy it the way you like it.

    http://myfoodforthesoul.com/cucumber-kachumber/

     

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    Hope you enjoy making salads as much as I do. Do check out of my other recipes made with fresh cucumber; Cucumber Raita and Cucumber Cheese Chutney Sandwich.

    Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

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    Gujarati Cabbage Sambharo

    Gujarati Cabbage Sambharo | Warm Colourful Cabbage Salad

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    Gujarati Cabbage Sambharo is also known as “kobi no sambharo” in the Gujarati language. Are you wondering what’s that?  Well, this a very traditional Gujarati side dish salad that is normally served with your thali or meal. This is super quick and easy side dish that prepared in no time.  It’s a simple salad made with thinly sliced Cabbage, Red/Green Peppers , Carrots stir fried in oil, mustard seeds, green chilies, curry leaves, ginger, garlic,turmeric (haldi) with a little zing of lime/lemon juice. This perfect crunchy Cabbage Sambharo has a very delightful light flavor with a pinch of chili and tangiest.

     

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    Cabbage Sambharo can be made in many different variations. Some like to add papaya or raw mangoes instead of lemon/lime juice which is perfectly fine.  I just didn’t have these on hand!  This can also be made in a “Jain Style” by completely avoiding the garlic/onion. Many people also don’t like adding curry leaves or turmeric, but I love it ….curry leaves bring out a delightful aroma and turmeric adds a beautiful color to the salad.

    Don’t be mistaken, this salad is warm, but can also be served cold….the vegetables are cooked but not completely this is what will give all the vegetables a nice crunchy texture.  This salad is served as accompaniment to many Gujarati meals and also served with many popular snacks like fafda ( something like a besan (gram flour) chips made in long strips or dhokla (steamed rice/lentil sponge cake).

    Many people don’t like to add vegetables like green and red peppers or don’t like to use lemon juice and sugar. I love to add all of these cause …to me these are the star ingredients. This salad is well enjoyed with the bright colorful vegetables.

    This recipe that I’m sharing with you all is a very traditional authentic Gujarati way of making Sambharo. I learned how to make this from my mother. I love her method ….it always taste the best! She told me that dehydrating the cabbage will help release the moisture and speed up the cooking time. Dehydrating also helps soften up the cabbage, but still leaving the crunchy effect.

    Well, I hope you all enjoy making this super simple and quick salad. Please do share your thoughts with me by leaving your valuable comments below. Comments and thoughts keep me motivated.

     

    Gujarati Cabbage Sambharo

    Prep Time: 15 minutes

    Cook Time: 5 minutes

    Total Time: 20 minutes

    Serving Size: 3

    Gujarati Cabbage Sambharo

    Gujarati Cabbage Sambharo a warm and crunchy colorful cabbage salad. Cabbage lightly flavored and sauteed with mustard seeds, curry leaves and green chili tempering.

    Ingredients

    • 2 cups - thinly sliced Cabbage
    • 1 cup - thinly sliced mixed green/red peppers
    • 1/2 cup - thinly sliced Carrots
    • 1- clove Garlic finely shredded
    • 8-10 - Curry leaves
    • 2 - Green Chilies - sliced in half and cut in thin slices
    • 1 1/2 tsp - Oil
    • 1/4 tsp.- Mustard seeds (Rai)
    • pinch of Asafitida
    • 1/4 tsp.- Turmeric Powder (haldi)
    • Salt to taste
    • few drops of Lemon/Lime Juice
    • 1/2 tsp.- sugar (optional)
    • Fresh finely chopped Coriander (Cilantro) garnishing

    Instructions

    Dehydrating the Cabbage
  • Add 1/2 tsp. salt to the cabbage and mix it all well and leave aside for 10-15 minutes. (This helps release the moisture in the cabbage and cooks faster)
  • Take a hand full of cabbage between the palms of your hand and squeeze out all of the water in a separate bowl. Continue with the rest of the cabbage and discard the water remains. Keep aside
  • Preparing the salad
  • Heat oil in a wok on medium heat. Once Oil is hot add in the mustard seeds and them pop then add in a pinch of asafitida.
  • Then add in curry leaves, garlic and green chili and saute for 30 seconds.
  • Add in all of the vegetables, turmeric powder (haldi), sugar, salt to taste, lemon/lime juice and give it a good mix. Let it cook for 5-8 minutes (vegetables should be 30-40% cooked only) all vegetables should maintain crunchy texture.
  • Add in salt to taste and freshly chopped coriander (cilantro) and mix. Remove from heat. Do a taste test and adjust salt, lemon and spiciness to your liking.
  • Remove into serving plate. Serve it warm or cold.
  • Notes

    Dehydrating the Cabbage is optional, but this the most authentic and traditional way of making Cabbage Sambharo.

    Sugar is optional

    Lemon/Lime juice can be avoided by adding your choice of raw mango or raw papaya.

    http://myfoodforthesoul.com/gujarati-cabbage-sambharo/

    Also be sure to check out some other great Gujarati recipes:

    Methi Kela Na Bhajiya

    Bhaji Paratha

    Chori-Dhokli

    Bhindi Kadhi

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