• 1 cup beaten rice (avalakki)
• 1/2 cup tamarind juice
• Small piece of jaggery
• 1 tsp rasam powder
• A pinch of turmeric powder
• 2 tsp sesame seeds
• Salt to taste
  

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp peanuts
• A sprig of curry leaves.

• Dry grind the beaten rice coarsely and keep it separately in a bowl.
• In another mixing bowl, mix together tamarind juice, jaggery, turmeric powder, rasam powder, salt.
• To this mixture, add the coarsely ground beaten rice and mix well. Allow this mixture to soak for 30 to 45 minutes.
• Then, take a kadai and heat the oil. Add peanuts, curry leaves and mustard seeds to the oil. When the mustard seeds pop, remove from the stove and add it to the beaten rice mixture.
• Finally, dry fry the sesame seeds for 2 minutes and dry grind the same to a fine powder.
• Add this sesame powder to the mixture and mix well.

• Fresh Cabbage -1/4 kg
• Grated coconut – ½ cup
• Capsicum- 1
• Lemon juice – 1 tbsp
• Salt to taste
• 
  

• 2 tbsp oil
• ½ tbsp mustard seeds
• 7-8 curry leaves

• Chop cabbage and capsicum finely.
• Add grated coconut, salt, lemon juice and mix it well.

• ½ kg carrots – peeled and grated
• ½ cup moong dal
• 3-5 stalks of fresh coriander stalks finely chopped
• Juice of half a lemon
• ½ tbspn of salt
• 1 tbspn oil

• ½ tbspn mustard seeds
• A pinch of asafetida
• 5-6 curry leaves
  
  

• Soak moong dal for two hours.
• Drain the water from the moong dal and add it to the grated carrots in a bowl, along with the salt, lime juice and coriander.
• Heat the oil in a pan and add mustard seeds, when they start popping add curry leaves and asafetida.
• Pour the seasoning over the carrot and moong dal mixture.

• Jaggery – 1/2 cup
• Powdered Cardamom – 1 tsp
• Musk Melon (peeled and chopped) – 1 cup
• Lemon juice – 1 tsp
• Cold Water – 3 glasses

• Dissolve jaggery powder in water by stirring.
• Add chopped pieces of musk melon and stir it. You can also mash a few cubes to make the drink thicker.
• Add cardamom powder & lemon juice and stir.

Ingredients:

Split moong dal – 1 cup
Freshly grated coconut – 1 cup
Finely chopped cucumber – 1 cup
Salt to taste
Lemon juice– 1/2 tsp
Hing/Asafoetida – a pinch
Chopped Coriander leaves – 2 tbsp
Green chilies split into two halves – 2 to 3

For seasoning:

Oil – 2 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp



Method:

• Soak moong dal for an hour.
  
• Drain the water and add grated coconut, chopped cucumber and green chilies to the moong dal.
  
• For seasoning, first heat the kadai and keep it on medium flame. Add oil and when it is hot, throw in mustard seeds. When it splutters, add urad dal. Turn off the flame and allow it to cool.
  
• Pour the seasoning over the preparation and sprinkle hing.
  
• Add salt as required and pour lemon juice and mix well. To garnish add chopped coriander leaves.

Kosumbari is easy to prepare and it is synonymous with Rama Navami and is offered as prasadam in most temples. It is popular as a starter in most festival foods (marriages, etc.)

• One cup chana dal
• Green chilli – 3 to 4
• Ginger grated 1 tea spoon
• Grated coconut 3 tea spoons
• Salt to taste
• Lemon or raw Mango Juice 3 tea spoons
• Oil for seasoning
• Coriander for garnishing

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  See notes above for possible ingredient variations.

INGREDIENTS

SALAD INGREDIENTS:

1 pound shredded Brussels sprouts
2 cups cooked quinoa
1 cup dried cranberries
2/3 cup chopped pecans, toasted
1 medium shallot, peeled and finely chopped
orange vinaigrette (see below)

ORANGE VINAIGRETTE:

1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
generous pinch of fine sea salt and freshly-cracked black pepper





INSTRUCTIONS

Make the vinaigrette. In a small bowl, whisk all of the ingredients together until combined.

Make the salad. Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl.  Drizzle evenly with the vinaigrette, then tossed until completely combined.

Season.  Taste and season the salad with extra salt and pepper, as needed.

Serve. Serve immediately, or refrigerate in a sealed container for up to 3 days.