Category Archives: salad

Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review


Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.

CLICK HERE for Navratri Recipes.

Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.

Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.

CLICK HERE for more Vegetarian Recipes.

Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant –  also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…


  • Cucumber – ½ no
  • Carrot – 1 no (medium size)
  • Split green gram / Paasi payaru / Mung dal – 1 cup
  • Coriander leaves – 2 stalks
  • Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Grated Coconut – ¾ cup
  • Lemon juice – 2 tbsp
  • Mustard seeds – 1/ tsp
  • Curry leaves – 2 sprigs
  • Oil – 1 tsp
  • Salt (Rosemary Lavender seasalt from sprig) – ½ tsp

Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –


  • Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
  • Drain the water completely and keep it aside.
  • Peel and finely chop the cucumber into pieces.
  • Peel and finely grate the carrot into pieces.
  • If you are using green chillies, finely chop them into pieces.
  • Clean and finely chop the coriander stalks to pieces.
  • Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
  • Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
  • In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
  • In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
  • Pour half the quantity to each of the bowls. Mix it well.
  • Add required quantity of salt, only before you serve.
  • Serve it.

Note: Add salt to the kosambari only before serving, else it would release water and become soggy.


Mango Chicken Salad / Summer Salad / Mango Recipes


What happens when there are so many mangoes around, my kids love to eat them as such, when it comes to me, I wanted to try some delicious recipe with mangoes (after eating it fresh). This resulted me in mango recipe collections and today it going to be Mango Chicken Salad.

CLICK HERE for more Mango Recipes and CLICK HERE for more Summer Recipes

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Mango Chicken Salad / Summer Salad / Mango Recipes

This salad takes just few mins to prepare and also very easy, even kids can prepare this. This salad has sweet, crunchy, little sour, creamy and mild spice in it, due to the ingredients used in it. Let me share the recipe…


  • Mango (Alphonso) – 1 no
  • Chicken – ¼ kg (Boneless)
  • Onions – 1 nos (medium size)
  • Pepper powder – 2 ½ tsps
  • Lemon juice – 2 tsps
  • Ice-berg Lettuce – 1 head
  • Cream Cheese – 3 tbsps
  • Mayonnaise – 1 tbsp
  • Cherry tomatoes – 8 nos
  • Salt to taste
  • Olive oil – 3 tbsp


  • Peel and cut the mangoes to medium pieces.
  • Clean and chop the chicken to small pieces, transfer it to a bowl, add 1 ½ tsp of pepper powder, 1 ½ tsp of lemon juice, salt and mix it all together. Marinate it for 15 mins.
  • Peel and thinly slice the onions (lengthwise).
  • Take cream cheese, mayonnaise, leftover pepper powder and mix it well until soft and creamy.
  • Heat olive oil in a pan, fry the marinated chicken pieces until they turn golden brown on both sides.
  • Drain the oil and transfer it to a plate.
  • Pour the drained olive oil to the cream cheese mixture, mix it well.
  • Now separate the petals of the ice-berg lettuce, take a plate and arrange it over the plate.
  • Transfer the 2 to 3 tsps of cream cheese mixture over the lettuce and spread it over the plate.
  • Add mangoes to the top it, and then sliced cherry tomatoes.
  • Add fried chicken over it and drizzle cream cheese over the chicken.
  • Serve at room temperature.

Note: You can also substitute cream cheese with sour cream and if don’t have cream cheese or sour cream you can omit the creamy portion.



As a mother, I would say that spending or engaging kids is totally fun. But when coming to cooking it’s fun and at the same time it’s little risky, you need to have patience, stay alert each and every second, fully dedicated, have to be strict at some times.

I love and my passion for food keeps on growing day by day, already I have mentioned in my posts that my daughter do cook and the little one my son helps me in kitchen. Inspired by these kids, my daughters friends wants me to teach them cooking. But I never took it serous, but when one of my friend asked me, “why don’t you help kids engage in cooking?” I was much confused and had tons of discussion over this to my hubby. Just like that he told “you can, go ahead”.

As I always expect for something perfect in each and every thing, I want these to kids not only to cook, but also chopping, kneading, stirring, peeling, grating, folding, cleaning not only the vegetables but also the vessels and the work area, and most important is the creativity. There should be creativity in each and everything we do.

By keeping all these in my thoughts, I have started the cooking class, starting with basic things like cleaning, chopping, grating, stirring, folding, kneading along with no-flame recipes and later to flame cooking.

Madraasi With Kids

Madraasi With Kids

Class was on live from last week – Monday, Wednesday and Thursday from 5 to 6 p.m.

Monday 1st class: Class started with the peeling and chopping of the vegetables like carrot, salad carrot and cucumber, later peeling and grating of Radish for a salad. The main thing I got to find here was kids need more attention and care for grating than chopping.

Result: The kids love the salad, also I gave them little to take back home, to make their parents taste the food. Parents too told me the salad was lovely, I would say it would be a unforgettable, most expensive, tasty and colourful salad in the world for them, as it was prepared by their Kiddos.

Recipe Link for Vegetable salad:


Vegetable Salad - by KIDS

Vegetable Salad

Wednesday 2nd Class: Class started with the cleaning of fruits (apple, banana, black grapes, green grapes, and pomegranate) few tips, chopping and mixing of fruits together with ½ tsp of sugar and 2 tbsp of orange juice.

Result: Kids loved the salad and the best way to make kids consume the fruits.

Recipe Link for Fruit Salad:

Fruit Salad - by KIDS

Fruit Salad – by KIDS

Thursday 3rd Class: Class started with separating the pomegranate seeds from the pomegranate, squeezing out lemon juice, handling juicer, filtering the juice, mixing of juice, chopping the lemon for lemon wedges to decorate the glass.

For recipe of Pomegranate Lemonade, do click on this link:

For recipe of Lemon Mojito, do click on this link:

This Pomegranate Lemonade was prepared for Valentine’s Day Special.