Bean Sprouts salad

Bean Sprouts Salad in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
100 to 125 grams bean sprouts
6 to 8 thin slices of cucumber (peeled), cut in half and cut in half moon slices
1/2 tsp ginger, sliced
1 scallion, sliced thin
1 small carrot, grated on large holes
1 tablespoon cilantro, minced
1 tablespoon sesame seeds, toasted
juice of 1/2 lime
1 tsp oil
1 tsp soy sauce
1 green chili, finely chopped (optional)

Method:
1) Add 1 tsp oil to hot frying pan and quickly fry ginger pieces until crisp. Remove from the pan. Drain the oil and reserve.
2) In bowl, combine sprouts, cucumber, scallions, carrot, cilantro and green chili and mix well. Add lime juice, remaining oil from pan, soy sauce, fried ginger, and toasted sesame seeds. Garnish with sesame seeds.

Tip:
1) Sprouts are very delicate. Hence, do the mixing very gently. Also, do not over-mix, it will mush the sprouts.

Farasbi Koshimbir

French beans Koshimbir in Marathi

Time: 15 to 20 minutes
Yield: 1 cup

Ingredients:
1 cup round slices of French beans (thin slices)
1 green chili, finely chopped
1/2 to 1 tsp lemon juice
2 tbsp Peanuts powder
2 tbsp fresh coconut, scraped
2 tbsp Cilantro, finely chopped
Salt to taste
Sugar to taste (approx 1/2 tsp)

Method:
1) Pressure cook sliced green beans upto 1 whistle (Tip 1)
2) Crush green chili and little salt together.
3) Take the cooked green beans in a bowl. Add crushed green chili, lemon juice, peanuts powder, fresh coconut, cilantro, sugar and little more salt. Mix gently with a spoon.
Serve as side dish in your meal.

Tips:
1) While pressure cooking the beans, add around 2 cups water at the bottom of the pressure cooker. Put the chopped green beans in the pressure cooker steel container and do not add water in this container. This will only steam cook the beans.
2) French beans salad taste good without adding oil tempering. However, you can add it according to your preference. To make the tempering, heat 1 tsp oil, add 2 pinches of cumin seeds, and a pinch of asafoetida. Pour it over Salad and mix nicely.
3) Add some Yogurt to give a different flavor.

Greek Salad

Greek Salad in Marathi

Time: 15 minutes
Yield : 1 bowl
Ingredients:
2 Lettuce leaves, torn in bite-size pieces
1 small Tomato, cut into wedges
5 to 6 Cucumber slices
1 small red Radish (5 to 6 slices)
1 Scallion, sliced diagonally (1 inch pieces)
Red Onion, 5 to 6 julienne
Dressing
1 tbsp Olive oil
1 tsp Lemon Juice
Pinch of Dry oregano, crushed
1 small garlic clove, minced
Salt and pepper to taste

Method:
1) Mix all the ingredients given under dressing.
2) At the time of serving, put the cut vegetables (except lettuce) in the dressing. Mix gently.
3) Now, introduce torn lettuce to the vegetables. and toss gently. Do not mix for longer. It may make the vegetables mushy.
Serve immediately.

Baingan Bharta in Tamarind Juice

Baingan Bharta in Marathi

Serves: 2 persons

Ingredients:
1/4 Cup Roasted Eggplant pulp
1 tbsp Jaggery
2 tbsp Tamarind juice
2 to 3 tbsp Onion, finely chopped
1 tbsp Roasted sesame seeds, crushed coarsely
1 tbsp Oil
1/8 tsp Mustard seeds (Know More - Facts and Benefits of Mustard Seeds)
1/4 tsp Cumin seeds
Pinch of Asafoetida
2 dried red chilies, broken into pieces
1/2 tsp Red Chili Powder
1 tsp Goda Masala
Salt to taste
2 tbsp Cilantro, finely chopped

Method:
1) Take a medium bowl. Add 1/4 cup lukewarm water and jaggery. Let it stand for 10 minutes to dissolve the jaggery. Crush the small particles of jaggery with fingers.
2) Once Jaggery is completely dissolved into the water, add Crushed Sesame seeds, Goda Masala, salt, Onion and Cilantro. Stir nicely and add roasted eggplant. Mix nicely. This bhurta has little thin consistency than normal Baingan Bhurta, so add 1/4 cup or desired amount of water.
3) Heat oil in a small saucepan. Add Mustard seeds, Cumin seeds, Asafoetida. Turn the heat off and remove pan from heat. Add broken red chilies, stir gently with spoon for 5 seconds and immediately pour it over Bhurta and mix well. Also add Tamarind Juice to taste.
This bhurta is served cold. It goes great with Moong Dal and Rice Khichdi, Masale Bhat (Spiced Rice) and Millet Roti.

Note:
1) 2 tbsp fresh scraped coconut taste amazing in this Bharta.
2) Adjust Tamarind juice to taste.

Labels:
Baingan Bharta, Baingan Bhurta, Eggplant bharta

Tomato Carrot Koshimbir (Maharashtrian Salad)

Carrot and Tomato Salad in Marathi

Serves: 2 to 3 persons

Ingredients:
1 cup grated Carrot (2 medium Carrots)
1 medium Tomato, finely chopped
2 small Green Chilies
2 tbsp Cilantro, finely chopped
2 tbsp Roasted peanuts powder, coarse
1 tsp Lemon juice
Pinch of Asafoetida
1/2 tsp Cumin seeds
1 tsp Ghee
1 tsp Sugar, or to taste
Salt to taste

Method:
1) Take a bowl, add grated carrots and chopped tomato. Take another bowl, add finely chopped green chilies and little salt to it and crush with fingers or spoon. Add and mix it with carrots and tomato. (Note 1)
2) Now add peanuts powder, lemon juice, cilantro, salt and sugar. Mix nicely with the spoon.
3) Heat Ghee in a small saucepan, add Asafoetida and Cumin. Stir for 5 seconds with the spoon and immediately pour it over Salad. and mix nicely.
Serve as salad and side dish in the meal.

Note:
1) Another method of adding green chilies is, add chopped chilies into hot Ghee, with cumin. Stir for 10 seconds and pour it into Salad. This will help to spread hotness of chili evenly into salad.
2) Make this salad more healthy by skipping Ghee seasoning (Step 3). To give cumin flavor, sprinkle little cumin powder.

Labels:
Carrot and Tomato Salad, Carrot salad, Tomato Salad, Indian salad, Koshimbir, Kozambari