Juicy and Nutty:Watermelon-Strawberry-Almond Salad

I'm a disaster at selecting water melons.The ones I pick always turn out to be either unripe or not so juicy.How do you select a perfect water melon,one that's ripe red and juicy?Here is a simple tip from Mr.HealthNut- a melon that's heavy,with nice and green sheen and a yellowish-white spot at the bottom.We never miss buying them every week in summer,He is more of an expert than me when it comes to picking the right melon.He finds them the most rejuvenating food after the workouts,I totally agree.

The sweet water melon and strawberries with mint and nutty almonds make a refreshing salad for the sweltering hot days.Not mention the salad is loaded with much needed anti-oxidants.

Recipe
Ingredients
Quarter of a large water melon ,rind removed and cubed
1/2 pint strawberries,hulled and quartered
1/2 cup toasted almonds
1 cup Romain lettuce,chopped

For dressing
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon pepper,freshly ground
1 tablespoon fresh mint,chopped
1/4 teaspoon salt

Method
Prepare the dressing,whisk all the ingredients together in a small bowl.Pour over melon,berries and almonds in large salad bowl.Gently toss to mix.Keep cool in fridge until its time to serve.



The thirst-quenching Melon salad is off to Meeta's Monthly Mingle :Marvelous Melons ,hosted this week by Chew On That .

Interesting Read!
**Water Melon : A Natural Viagra?
**Water Melon Health Benefits

Kosambari,a raw vegetable salad(With Carrots,Cucumber and Lentils)

A summery salad with fresh veggies including cool cucumber,carrots and tender soaked moong lentils,Kosambari is a favorite side served along with rice,sambar among other tasty dishes in a full course Udupi meal. With minimum or no cooking required the salad\side is definitely a favorable dish for hot summers.

Recipe adapted from Ramya's Mane Adige
Ingredients
1 cup carrots,grated
1/2 cup Moong lentil,soaked (for 4-6 hrs or over night) or use full grown moong sprouts or any other tender sprouts(I used broccoli sprouts).
1 small cucumber,diced
1/2 cup coconut,fresh or dried
1 tablespoon cilantro,finely chopped
1-2 small green chillies,finely chopped(optional)

for dressing
2 teaspoon extra virgin olive oil or coconut oil [exclude the oil here if tempering the salad]
1/2 teaspoon black pepper,freshly ground
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon salt

optional for Tadka (tempering)
2 teaspoon vegetable oil or coconut oil
1/2 teaspoon mustard seeds
few curry leaves

3 leaves Romaine lettuce(optional)

Method
Mix all the ingredients in a large salad bowl.Whisk all the dressing ingredients in a small bowl and pour in the salad,toss to mix.The salad in the picture is not tempered to keep it as raw as possible, for more flavor temper the salad.Heat the oil and add the seeds and leaves,when seeds start to splutter.turn off the heat.let cool for a minute or 2 before mixing in the salad.Served on fresh lettuce leaves with rice and curry or sambar or rasam.

Kosambari is my entry for Lakshmi's RCI event,hosting Udupi and Mangalorean Cuisine this month is Sia of Monsoon Spice.

A Soup and Salad that Saved my day

I've slurped quite a few warming soups past week while recovering from the nasty viral infection.I personally never liked canned soups,the fresh home made soups certainly are my preference,lower in sodium and higher in flavor plus some wholesome pasta can make a potent meal,feeding body's defenses against infections.

Chunky Veggie Tomato Soup with Pasta
(serves 3)
Ingredients
2 cups tomato puree
1 cup carrots,diced or sliced
1/4 cup peas
1/4 cup french beans
1 clove garlic,finely chopped
1/4 teaspoon turmeric
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
2 cups vegetable stock or water
1 tablespoon fresh cilantro,finely chopped
1 teaspoon extra virgin olive oil
2 cups cooked pasta
pita chips for garnish

Method
Heat the oil in a medium saucepan at medium heat, then add the garlic and spices,sauté for a minute.Add tomato puree,vegetables including the juice and the vegetable stock. Bring to a boil, season with salt, then let simmer for 20-25 minutes until veggies are tender,then add the cooked pasta.Simmer couple more minutes.serve warm with some pita chips.

I'd love to share this soup with FIL:tomatoes event at Sanghi's Blog.

Lentil Fattoush Salad


This is a refreshing Lebanese salad,usually made with greens ,crunchy pita chips and veggies,spiced up with tart sumac spice(available in Middle eastern stores).The brilliant idea of adding lentils comes from Suganya's Lentil fattoush salad,making this salad a meal in itself.Another invigorating meal that made me feel better.

Recipe
(Serves 2)
Ingredients
1/2 cup Whole lentils like green mung or pigeon peas
1 bay leaf
1 cinnamon stick
1/4 teaspoon salt
3 cups Romaine or Iceberg lettuce,chopped
1 medium tomato ,chopped
3-4 baby carrots,sliced
1/2 a cup pita chips,crushed

For Dressing
1 tablespoon herbs like mint or parsley,finely chopped
1 teaspoon Sumac
1 teaspoon Aleppo pepper or red pepper flakes
2 tablespoon lemon juice,freshly squeezed
1 tablespoon Extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper,freshly ground

Method
Wash and soak the lentils in cold water for 10 minutes.Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cup of water ,season with salt,drop the cinnamon stick and bay leaf and Cover,let cook on medium-high heat for about 8 minutes in pressure cooker and 30 minutes in the saucepan just until soft but not mushy.
Transfer all the vegetable in a large mixing bowl.Mix in the cooked lentils.Prepare the dressing in another bowl ,by whisking together the oil,juice,salt and spices.Combine the dressing in the vegetables mixture,toss to coat well.Sprinkle with crushed pita chips and serve.

I'm sending this Tasty Palettes's Tried and Tasted recipe to sweatha of Tasty curry leaf.

Autumn Salad With Pumpkin seeds ,Nuts,Fresh Fruits and Pita Chips

With pumpkins abundant in the season ,I'm having a jolly good time cooking and baking with it.The nutritious beneficial seeds bounteous in its core should never be ignored. Toast them and use in Breads, salads ,add in your bowl of oatmeal or cereals ,candy(I'll post that recipe soon) and or simply munch'em for snacks. The Autumn salad gets a sensational flavor from crunchy pumpkin seeds along fresh apples,oranges,toasty almonds and home made pita chips.

How to Toast Pumpkin seeds?
Separate all the strings from the seeds. Rinse in water until all clean. Simmer in boiling water with little bit of salt for 5-10 minutes. Preheat Oven to 375F. Drain all the water and lay the seeds on a baking sheet. Drizzle about a table spoon of Olive oil evenly and bake until toasty about 20 minutes.

Autumn Salad
Ingredients
4 leaves of Romaine lettuce
1 red skinned Apple
1 navel Orange
1/4 cup roasted Pumpkin seeds
handful of roasted Almonds or walnuts
For dressing
2 tablespoon apple juice concentrate
1 tablespoon Olive oil
1/2 teaspoon ground cumin(zeera)
1/4 teaspoon freshly ground black pepper
1 cup pita chips(same as in the recipe,just cut in smaller bite-size squares)[use rice cracker for gluten-free salad]

Method
In a small bowl whisk together the apple juice concentrate,lime juice,Olive oil,cumin and black pepper until blended
Wash , dry and cut the lettuce leaves.Peel the oranges and remove the white pith. Cut the oranges and apples in half lengthwise. Before serving ,drizzle the dressing over the salad. Top with roasted almonds,pita chips and pumpkin seeds.

Nutrition Facts and Health Benefits of Pumpkins Seeds Pumpkin seeds are good source of protein and minerals like zinc and magnesium. Lowering cholesterol ,protection against certain kinds of cancer and reducing inflammation in conditions like arthritis are few of many health benefits of these wondrous seeds.
Autum Salad with fresh autumn ingredients is my entry for Kalyn'sWeekend Herb Blogging.Hosted this week by Laurie Helen Constantino of Mediterranean Cooking in Alaska