In Mexican cuisine, Pico de gallo (Spanish for “rooster’s beak”) is a fresh condiment more like a salad made from chopped tomato, onion, and chilles (typically jalapeños). The chopped vegetables are then mixed and tossed with lime juice and salt. I heard about this salad after coming to the United States. Being new to Mexican cuisine, I had imagined this to be something exotic, complicated and did not even venture to try out for a long time. But then turns out that it is a sample salad and is a Spanish name for our very own Tomato Onion salad.…
Burst of Colors: Tomato Onion Cucumber Salad
Last weekend was a glorious one (how many times have I said that in my earlier posts). The weather was perfect; not too hot or cold and all that accompanied with a beautiful sunshine. This natural setting woke up the food blogger in me and transformed me into a food photographer. That prompted me to walk around the house with the camera dangling around the neck trying to capture pictures of this tomato onion salad and other dishes in different angles, varying amount of sunlight, different backgrounds etc. This went on for almost half a day and 45 pictures later…
Onion Cucumber Sprouted Moong Salad
There is no telling how important fruits and vegetables are in our everyday diet. Doctors/Nutritionist recommend that we have at least 5-7 serving of fruits and vegetables a day. Since dinner is the only time, when all of us are together I make a salad/ Kosambari a day. That way we get our quota of vegetables for that day. It is easy as well as nutritious. I make this salad at least once a week, sometime I add shredded carrots to this as well. On a lighter note, this must have been one of the easiest and simplest recipes…