Southekayi Kosambari/Cucumbr Kosambari

Kosambari being everyone summer favourite, Its very easy to prepare and does not require any cooking at all. For This,

You Need To Have:
1 medium size cucumber
2-3 tsp grated coconut
2 green chilies
2-3 tsp finely chopped coriander leaves
1 tsp oil
1/2 tsp mustard seeds
pinch of hing
2-3 curry leaves
salt to taste

Method:
Wash and peel outer skin of cucumber. Chop cucumber finely. Add chopped green chilies, grated coconut, chopped coriander leaves and mix well.

Heat oil in tadka pan and add mustard seeds to it. once it starts spluttering add curry leaves and hing to it. add it to kosambari. add salt just before  serving and mix well.

Signature Salad(Cosi Style)

This my way of preparing Cosi style Signature Salad.

You Need To Have:
8 cups of mixed greens(Lettuce,Baby Spinach ,arugula )
1 cups red grapes, sliced in half
1 cup diced apple
1 cup sliced cucumber
1 cup cherry tomato(I used plump tomato slices)
1 cup orange slices
1/2 cup good Kalamata olives
1/2 cup pistachios
1 ounces of gorgonzola cheese(If available or any cheese is available)
For vinaigrette:
1 tsp minced garlic
2-3 tsp minced shallots
1/2 cup EVOO
2-3 tsp honey
1/2 cup sherry vinegar(or any salad vinegar)
1 tsp ground pepper
1 tsp salt
Method:
Mix all vicegerent ingrediants and whisk slowly till they combine.

Combine all salad ingredients in a large bowl and pour the vinaigrette over salad and toss.

serve immediately

Arugula, Watermelon Salad

Before writing the recipe I would like to Thank Ina for this tasty Salad.

Let me explain about Ina before I proceed further. As every one know she is Food Network culinary super star.She is such a adorable person. wow!!!!. I just love her recipes which are very simple and easy to make.I have not missed her "Barefoot Contessa" from last 2 months and I don't want to. So lets start with vinaigrette.

You need to Have

For the vinaigrette:

1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper






6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes

Method:
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.