Pea pod salad

Green pea pod salad
  wataNyachya saalinchi koshimbir
    As I said in my previous post, green peas are around everywhere in Mumbai as winter has begun.
I usually include this seasonal vegetable in the dishes I make in this season. So I was out for my grocery that day and an elderly  lady beside told me  that the pods in which the green peas are enclosed are very nutritious & can be utilized as veggie or a salad.. I was surprised and asked her how she makes it.I came home &  goggled to know the nutritional facts about it. I was amazed!!!

Here's how I made it.

Before removing the peas from the pod, rinse them briefly under running water. To easily shell them, snap off the top and bottom of the pod and then gently pull off the "thread" that lines the seam of most pea pods.  Gently open the pods & separate the peas.  You will have to remove the inner skin which is slightly harder than the outer cover. The skin comes easily if peeled from one particular direction. To learn the technique you have to use trial and error method.

I have uploaded a video of separating the inner skin of the pea pod.
Once you do that with all pods, rest of the things are very easy.

Torn the pods in pieces with suitable size, saute it on 1 tsp of oil ( It should not change its fresh green color and should remain crunchy) Add kaLa namak(saindhav), sprinkle some jeera powder( cumin seed powder),little sugar and shed few drops of lemon juice over it.

It tastes like 'hurda' ( tender jowar cobs) which are in season now.

Boiled sproted green beans salad

(Ukadalelya moad aalelya moogachi koshimbir)

Simple and healthy, full of proteins and can be your in between meal.

Soak 1/2 cup whole green beans in 1 cup water for 3-4 hours. The water gets soaked and beans swell. Tie the swollen beans in a muslin cloth/clean handkerchief in a warm place or you can keep them covered in an air tight container for 4-5 hours.  Beans will sprout. If you want the sprouts to be longer sprinkle some water on it and keep covered for 3-4 hours more.


Pressure cook the  moist sprouted green beans. Do not overcook. It should not become mashy. Sprinkle some black salt, pepper powder, cumin seeds powder, sugar and top it with chopped coriander. Few drops of fresh lemon juice would definitely enhance the taste.

Cucumber salad/KakDichi koshimbir

Cucumber salad/Khamang kakDi
In hot summer, eating cucumber sprinkling salt and chili powder is an experience. It cools your hunger as well as thirst.

Cucumber salad/khamang kakdi
.
Ingredients
2 cucumbers
1/2 cup roasted peanuts(crush or grind coarsely )
1/2 cup curd/dahi
salt and sugar to taste

Tempering
1/2 tsp ghee/butter
1/2 tsp cumin seeds
1/4 tsp asafoetida(optional)
1 green chili(chopped)

Garnishing
1-2 sticks of coriander leaves(chopped)(optional)


Method

• Wash cucumber. Peeling off the skin depends on your choice. I don't.
• Chop the cucumber in small pieces.
• Apply a tsp of ghee/butter to the chopped cucumber.
• Mix crushed peanuts,salt, sugar and curd. Mix well.
• Heat ghee in an iron spoon/ladle or paLi.
• Add cumin seeds, asafoetida(optional) and chili.
• Pour it on the cucumber mixture. Cover for a while.
• Garnish with chopped coriander(optional).

Note
Applying ghee on the chopped cucumber prevents the salad becoming watery.

This dish can be eaten for upwas(fasting) by omitting asafoetida and coriander leaves

Beetroot salad

 Beetroot Salad

For many years I was under the impression that beet root could not be eaten raw. I used to pressure cook it but somehow I didn't like the taste & smell after that. Because of the vitamin contents and varieties of benefits of it on the human body I used to include beetroot in our diet as a salad once a while.
When my friend Sudha shared her recipe of beet salad. I loved it so much that I fell in love with the salad & it was included as a regular recipe.



Method

• Wash the beetroots. Cut the ends and scrape the skin. Grate the beetroot.
• Beat curd with a spoon to make it smooth.
• Add black salt  and cumin seeds powder as per taste.
• Mix in  the beaten curd.

Note
Make it just  before you eat to get the benefits of the anti-oxidants.