SWC-Meals on Wheels

"Meals on Wheels" here means food which can be stored/carried while you travel without worrying about spoilage. I have spent 2 wonderful years blogging and during this time I have come accross foodies who are creative and intelligent. Many food events have made us think out of the box and surprised ourselves of the hidden talent we have :D . SWC this time will be on TOM and the theme is food which can be carried while you travel without worrying about the spoilage. The shelf life of the food which you blog for this event must be 2 days. Think think think...and send in your entries before 31st March 2009 :).

1. Food shelf life = 2 days (without refrigeration)

2. Veg and Non Veg both accepted
3. From Chutneys to Chapathi to Rice you can send any dish which falls under the above category.
4. Details to be included :
Name of the Dish
Url of the Dish
Photo : 350 pixel (width) length does not matter
Subject line : Meals on Wheels event Entry

Send in your entry to lakshmi (at) tasteofmysore(dot)com

You can use the logo below ..........


Promote your meals on wheels ideas.

Tambittu/ತಂಬಿಟ್ಟು for Shivarathri

ತಂಬಿಟ್ಟು ಉಂಡೆ
ಕನ್ನಡಕ್ಕೆ ಅನುವಾದ : ಲಕ್ಷ್ಮಿ Scroll down for English Version

ಶಿವರಾತ್ರಿ ಮತ್ತು ತಂಬಿಟ್ಟು ಇವೆರಡಕ್ಕು ಹೇಗೆ ನಂಟು ಅಂತ ಮಾತ್ರ ಕೇಳಬೇಡಿ ಯಾಕೆಂದ್ರೆ ಅದು ನಂಗೆ ಗೊತ್ತಿಲ್ಲ :D
ಸೌಮ್ಯ ಮಾಡುವ ವಿಧಾನ ಕೊಟ್ರು ನಾವು ಮಾಡಿ ಶಿವಾರ್ಪಣಂ ಅಂದುಕೊಂಡು ತಿಂದ್ವಿ

ಬೇಕಾಗುವ ಪದಾರ್ಥ :
ಅಕ್ಕಿ : 1 ಬಟ್ಟಲು
ಹುರ್ಗಡ್ಲೆ : 1 ಬಟ್ಟಲು
ನೆಲಗಡಲೆ/ಶೇಂಗ : 1/2 ಬಟ್ಟಲು (ಹುರಿದು ಕೊಳ್ಳಿ)
ಬೆಲ್ಲ : 1 and 1/2 ಬಟ್ಟಲು
ಎಳ್ಳು : 1/4 ಬಟ್ಟಲು
ಒಣ ಕೊಬ್ಬರಿ: 1/2 ಬಟ್ಟಲು (ತುರಿದ ಒಣ ಕೊಬ್ಬರಿ)
ಗೋಡಂಬಿ : 2 ಚಹಾದ ಚಮಚ/ಸಣ್ಣ ಚಮಚ (teaspoon)
ಗಸಗಸೆ : 2 ಚಹಾದ ಚಮಚ/ಸಣ್ಣ ಚಮಚ (teaspoon)
ಏಲಕ್ಕಿ ಪುಡಿ : 1 ಚಹಾದ ಚಮಚ/ಸಣ್ಣ ಚಮಚ (teaspoon)


ಮಾಡುವ ವಿಧಾನ :
೧. ಅಕ್ಕಿಯನ್ನು ಕೆಂಪಗಾಗುವ ತನಕ ಹುರಿದು ಕೊಳ್ಳಿ ನಂತರ ಅದನ್ನು ತಣ್ಣಗಾಗಲು ಬಿಡಿ
೨.ಹುರಿದ ಅಕ್ಕಿ , ಹುರ್ಗಡ್ಲೆ ಇವೆರಡನ್ನು ಪುಡಿ ಮಾಡಿಕೊಳ್ಳಿ
೩.ಹುರಿದು ಸಿಪ್ಪೆ ತೆಗೆದ ಶೇಂಗ, ಗಸಗಸೆ, ಗೋಡಂಬಿ, ಎಳ್ಳು ತುರಿದ ಒಣ ಕೊಬ್ಬರಿ ಈ ಎಲ್ಲವನ್ನು ಅಕ್ಕಿ ಹುರ್ಗಡ್ಲೆ ಪುಡಿ ಯೊಂದಿಗೆ ಮಿಶ್ರ ಮಾಡಿ.
೪.ಒಂದು ಪಾತ್ರೆಯಲ್ಲಿ ಬೆಲ್ಲ ತೆಗೆದುಕೊಳ್ಳಿ ಅದಕ್ಕೆ ೧ ಬಟ್ಟಲು ನೀರು ಹಾಕಿ ಅದನ್ನು ಸಣ್ಣ ಉರಿಯ ಮೇಲೆ ಕರಗಿಸಿಕೊಳ್ಳಿ. ಈ ೫.ಬೆಲ್ಲದ ನೀರನ್ನು ೪ ನಿಮಿಷ ಕುಡಿಯಲು ಬಿಡಿ. ಗಮನಿಸಿ : ಬೆಲ್ಲ ಪಾಕ ಬರಬಾರದು.
೬.ಈ ಬೆಲ್ಲದ ಬಿಸಿ ನೀರನ್ನು ಅಕ್ಕಿ ಹುರ್ಗಡ್ಲೆ ಪುಡಿಗೆ ಸೇರಿಸಿ ಕಲಿಸಿ. ಸ್ವಲ್ಪ ಹೊತ್ತು ತಣ್ಣಗಾಗಲು ಬಿಡಿ. ನಂತರ ಉಂಡೆ ಕಟ್ಟಿ ಹೊಟ್ಟೆಗೆ ನೈವೇದ್ಯ ಮಾಡೋದು :)

Tambittu /Rice Flour and Jaggery Laddo

You need the following for making Tambittu :
Rice : 1 cup
Roasted Chickpeas/hurgadle/ : 1 cup
Peanuts - 1/2 cup (roasted and deskinned)
Cashew nuts: 2 tsp (roasted/fried in ghee )
Poppy seeds : 1 tsp
Sesame seeds : 1/4 tsp (white)
Dry Coconut : 1 cup (grated)
Jaggery : 1 and 1/2 cup (palm sugar-probable alternative)

Method :
Roast rice on a hot pan till it turns golden. Let it cool down. Powder it with roasted chickpeas.
Mix all the ingredients except jaggery with the rice and chickpea powder
Dissolve jaggery with 1 cup of water. You can choose to filter it if you notice dirt etc.,
Bring jaggery water to boil and let it boil for 4 -5 mins.
Note: we do not need any stringed syrup for Tambittu. Just thick jaggery syrup is enough
Mix this jaggery syrup with the rice and chickpea powder. let it cool down. When the dough is manageable make equal sized rounds/laddo out of it. Enjoy when it is warm.


Green Bean and Tomato Soup ~ from Spice Cafe

I was impressed with the combination of green beans and tomato in a soup. I had decided to make this soup someday. I thought it was right opportunity to try out this soup when SWC-Soups is anounced. Thanks Neha for hosting the event.

You can check the recipe at THE SPICE CAFE. It is simple and filling soup. Thanks coffee for sharing your recipe with us.


Green Bean and Tomato Soup 
2 medium to large tomatoes (chopped)
1 cup green moong beans (washed and soaked/rehydrated for 4 hours)
I varied this ratio as per my taste
1 onion (roughly chopped)
1/2 whole red chili (chili padi)
2 small cloves of garlic
1 cup chopped corriander( I omited it as I did not have them)
1-2 tsp sugar (optional)
salt to taste
Method :
1.Pressure cook all ingredients with little water except coriander leaves, salt and sugar
2.Remove excess water and let the mixture cool down
3.Add corainder leaves to cooked mixture and blend /run hand blender
4.Add remaining water or extra water to desired consistency (my soup was thick), add salt, sugar and warm the soup.
5. Serve hot with croutons, but we liked it without croutons :D


This bowl of soup goes to Neha who is hosting SWC-Soups and Sanghi for her event FIL-Tomato

Now Sanghi asks us to write " Choose a lovable person you would like to dedicate your most loved recipe and write a few pleasing lines on why you chose them".
I prepared this soup for myself, because I loved the combination of moong and tomato and it turned out exactly the way I had thought of! Thanks to Coffee for her recipe :)

Mavinakayi Chitranna in 5 easy steps/Raw Mango Rice

Inspired by Mavinakayi Chitranna in 5 easy steps @ Churumuri I made this at home and it was lipsmacking! Thanks Nagu for that Chitranna recipe from third rock of the sun :) The only modification that I made was using green chillies instead of RedC but that did not make a big difference to taste! You can read the article in Churumuri about the 'namma speciality' Mavinakayi Chitranna.


My way of Five easy peasy steps without exact measurement ...
1. Cook rice till grains fall apart. Spread the rice on a plate and let it cool.
2.Grind  raw mango pieces from 1/2 mango along with ~ 2 tbsp of grated  coconut, 8 green chillies (8 is too mcuh ..but we like it HOT) and 1 tsp of mustard. Do not add water to grind just make a coarse powder/paste
3.Heat oil in a big pan, add mustard, asafoetida let mustard pop. Throw in about 1/2 tsp each of de skinned blackgram, chana dal and a big pinch of turmeric. Fry till the grams turn golden. Add red chillies and stir till the chillies pop it takes half a second. Add the coarsely ground mixture of mango etc to the oil. Switch of the stove
4.Add rice and salt to the seasoning mixture and mix well. If mangoes are not sour add lemon juice at this stage. Garnish with coriander leaves if you wish.
5.Scoop out Chitranna to a big plate and start filling your stomach ehehehee....

We don't eat Chitranna with any accompaniment (or most of the chitranna like varieties) but you may want to use your judgement to decide upon a side dish for this : )

Kitchen Essentials ~ Pickle Powder, Chilli Powder and Curry Leaves storage

Pickle Powder

You need the following :
Red chillies : 15 (spicy variety)
Fenugreek Seeds : 1tsp
Mustard Seeds : 1tsp
Fry everything separately on a hot tava. Powder them together and keep it in a airtight container. You can use it to make chutney , or any kind of instant pickle you would like to make.


Red Chilli Powder
Red Chillies : 20 (spicy variety) (Guntur variety)
Red Chillies : 10 (less spicier version which imparts color most of the times) (Byadgi/sambal chilli/kashmiri)

Fry both of them with half a teaspoon of oil on a hot tava till they are crisp. It may take about 3 mins on a hot tava. Let them cool. Powder and store it. The resulting powder is very very spicy...use it with caution. Over the years I have started disliking store bought powder so I tried this and it worked well.


Storing Curry Leaves
Separate curry leaves from stem and store in a airtight container. You can store curry leaves for more than a month like this :) in refrigerator.


Sago Almond Milk ~Sabbakki Badami Haalu

Shivaratri is just around the corner....Since it comes on a Monday this year I think many devotees of Shiva will think of fasting on that day. Some fast without even drinking water, some eat fruits, so accross India we have people who observe fasting in different ways. May lord Shiva bless you all with his choicest blessings and don't forget to offer few bilvapatre (leaves of Aegle marmelos) to him :). You can read Bilvashtaka on TasteofMysore too. You can also read the recipe of maldi unde/wheat flour laddu which is offered to lord Shiva.


Sago Almond Milk is a delicious drink. It is easy to prepare and tasty to drink.Sago is rich in carbohydrates.  Most of them eat sago on fasting days and almonds and sago gives you that lost energy ;). Sago is believed to reduce body heat and hence this drink also helps in cooling down the body.
To me it has always helped me to reduce my hunger pangs and keeps me away from having coffee  ! A teaspoon of this powder in 1 cup of hot milk/milk powder +hot water and you are ready with a delicious drink yippeee....try it to know this is my own creation so I am a bit proud of it also :D Please don't confuse it with kheer........

Edited to add : More about Sago/Sabbakki/Sabudana
What is Sago ?
Tapioca starch processed in the form of pearl is sago. You can see white pearls in the last pic here.
reference :

Regional Names of Sago (sago is in English :D) :
Kannada - Sabbakki
Telugu- Karapendalam,Sabbemu,
Malayalam-kappa (കപ്പ) or kolly or maracheeni
Tamil - Cassava/tapioca root is called Maravallikezangu

Why is sago used/sago dishes made during festive time fasting? (my understanding......)
Sago is processed from a root and usually people who fast do not eat grains or things made from grains like rice, wheat/chapati, dal etc. A wonderful supplement/replacement (?) of carbohydrates.

You need the following to make the powder :
Sago/Sabbakki/Sabudana : 1 cup (1 cup holds 100ml of water)
Almonds/Badami : 8 (toasted/roasted)
Rock Sugar/Kallusakkare : 1/2 cup
Saffron Starnds : 5
Orange Food Color : 1/2 tsp (any food color of your choice)

Heat a thcik bottomed pan and fry sago for 3-4 mins. Next almonds goes into pan. Roast them till they are crisp.Let sago and almonds cool down.
Break down rock sugar in your pestle and mortar.
Take sago, almonds, rock sugar pieces, food color in your mixer grinder/blender and grind it to get powder. Add saffron strands and store in a air tight container.


How to make:
Sago Almond Drink Powder : 1 tbsp
Milk : 200 ml (Hot Milk)

Mix both of them and let it stand for 2 minutes. You are ready to enjoy your drink. STIR BEFORE YOU DRINK. Sago tends to settle down after absorbing moisture :)

Alternatively you can add milk powder and hot water and mix. I make it this way in office. You can drink it in place of coffee..That is my cup with Sago Almond Milk


Jackfruit and Banana Halwa

When I saw them at Rasagavala I had decided to make them. The combination of Jackfruit and Banana was interesting and it turned out exactly the way I imagined it to be. Thanks Alamelu for sharing your recipe. I went upon making some flowers from Jackfruit and it reminded me of a melodious Kannada duet..


Dundu mallige maatadeya..kenda sampige neenadeya
kenne kempagagi santosha tumbi hogi naachi neenu moggadeya .......

I don't remeber the movie name but those flowers just reminded me of sampige hoovu (not sure what they are called in English)


We get fresh jackfruit through out the year in Singapore. I used fresh jackfruit and ripe bananas for making halwa. Both the fruits were very sweet so I added only 3 tbsp or less sugar to make halwa. I like my sweet dishes with less sweet. You can visit Rasagavala to take a look at the recipe.A simple and tasty recipe to have in your recipe book if you are a jackfruit lover!

It looked like this when I made them in my kitchen...


Jackfruit : 1/2 kg (very sweet), chopped into fine pieces
Banana : 3 (very sweet), mashed
Ghee: 1 tbsp
Sugar 3 tbsp (add more sugar if fruits are bland)
Coat the pan with a tsp of ghee. heat the pan and add jackfruit pieces. sautee till they are little mushy and nice aroma wafts the air. Add mashed banana and continue to sautee on low flame till both fruits are mixed and banana gets cooked. Add sugar and rest of the ghee and let the mixture thicken. Grease a plate and transfer the halwa to the plate. Spred it on the plate into a thin/thick layer. Let it cool down. Enjoii..
Optional: Put inside the refrigerator for 3-4 hours before you cut them into squares.
Easy right? ...

I am sending these flowers and halwa to Kitchen Masterpiece Event at Chitra Amma's Kitchen and Create With Luv for Luv event at Asan Khana. The reason is simple, my hubby,myself and Akash all are crazy fans of these two fruits. I created them with love for all of us!

Not to forget AFAM-Jackfruit....this is for that event also. Last date to send in your entries for AFAM-Jackfruit is 3 March 09

Sorekayi/Doodhi Halwa

Sorekayi/Doodhi/Bottle gourd is a vegetable which I like in halwa ;)than in curries. Last week when I had one big gourd in my vegetable tray I chose to make halwa. It is a easy peasy recipe which I think any one can prepare.

You need :
Sorekayi/Bottle Gourd : 1 (tender)
Sugar, Milk, Ghee and dry fruits
I am not giving exact measurements here..just add everything in approximate quantities..

Method :
1.Peel and grate bottle gourd, squeeze to remove water. Water can be used to cook veggies or drink it in empty stomach to get health benefits
2.Coat your pan with a tbsp of ghee. Heat the pan and add grated gourd. Fry till raw smell dissappears from the guard.
3.Add 2 cups of thick milk and cook gourd in milk. You can cover the pan with a plate.
4.When gourd is completely cooked, add sugar and another spoon of ghee and bring to boil again. Let the milk, gourd, sugar mixture thicken. Remove from heat
5.Garnish with chopped nuts/dry fruits of your choice. Enjoy hot or cold dessert.

Sending this easy dessert to Recipes for the rest of us-Dessert event started by Ramki of One page cook booksand hosted by Varsha of Willo the Wisp

Menthesoppu Avarekaalu Bhath

 Menthesoppu Avarekaalu Bhath = Menthesoppu -Fenugreek, Avarekaalu=Hyacinth Beans/Surti papdi, Bhath= Rice

We celebrated Sankranthi with our fellow Kannadiga friends here in Singapore. It was a pot luck party and everyone brought something or the other to share with the rest of the crowd. My contribution was Jolada Rotti. Me and hubby together made 45 jolada rotti and gatti soppu for the party. While all dishes were excellent, we loved menthesoppinna bhath made by  dear Anuradha. A collage of food we shared...

 on menu : Ellu Bella, Sakkare Acchu, Bisibelebhath, Lemon shavige, Coconut shavige, Chapathi, Tondekayi palya, Joalada rotti, Gatti soppu, Capsicum enngayi, Mosaranna, Kadalebele Vade, Gulab Jamun, Sweet Pongal, Khara pongal, Vegetable Saagu, Menthesoppu Batani Bhath, oops..forgot few others :D

I re-created it in my kitchen and it was fantastic..Anuradha says it is a variation of vangibhath; however, I don't prepare vangibath Anuradha's way so it was totally a new recipe to me. Here is how she made this tasty bhath..

You need the following to make M.A.B:
menthesoppu=fresh greens of fenugreek
Frozen menthesoppu/methi or finely chopped fresh methi : 1 packed cup (1 cup holds 100 ml water)
Chopped potato or avarekai or 1 additional cup methi : 1 cup peas (1 cup holds 100 ml water)
Rice : 1 cup (1 cup holds 350 ml water)

Seasoning :
urad dal -1 tblspoon
chana dal - 1 tbl spoon
mustard - 1/2 tea spoon
oil - 2 tbl spoon ( i use less for my cooking, for party i was liberal)
2 pinch hing

Other ingredients:

pulp of lemon sized tamarind
1 small piece jaggery
curry leaves few
5-6 dry red chillies
1 big spoon chopped coriander
2-3 table spoons  grated dry coconut
2-3 tables spoons MTR vangi bath masala/Vangibath Powder
Salt to taste

Avarekaalu in Singapore.......

Cook Rice. Rice grains should fall apart. Spread hot rice in a wide plate, let it cool.
1. heat oil in a kadai and pop/add mustard
2. when the mustard splits, add hing
3. immediately add chana dal + urad dal, red chillies. fry for few seconds.
4. Add curry leaves
5. add methi and other veggies.
6. fry for 2-3 min
7. add masala powder
8.after a min add tamarind water, jaggery and salt, coconut
9. boil for some time. add coriander leaves.
10. the mixture quickly solidifies and when oil separates, switch off.

This mixture is cooled off a bit and then mixed with ready made rice. Rice has to be cold too if you are making this for lunch box or picnic. Break the rice well into separate grains before mixing.

1. dont skip jaggery, the unique taste in this recipe is because of the right combo of tamarind + jaggery
2. This is the way we prepare most of the vegetable bath, you can make this with any combination you like. some popular ones are capsicum+potato+peas, carrot+beans+potato, cabbage+peas, green tomatoes, brinjal, avarekai. Most yummiest one is methi with avarekai.
3. use kobbari/dry coconut if you plan to keep this for long
4. veggie mix can be stored for few days in fridge, can make fresh rice and mix it.
5. dont make the tamarind water too thin, by the time it evaporates veggies get too soft.

This was my re-created bhath.......tasty tasty..


Do not forget to send in your entries to AFAM Jack Fruit which is going on in this blog. Last date to send in your entries is 3 March 09.

Raw Mango Chutney~Mavinkayi Chutney

Perhaps Mango, Avarekaalu seasons are most awaited fruit/veggie seasons every year in my house. From tangy raw mangoes to sweet ripe mangoes we love all of them . Wide array of dishes cooked using them are just lip smacking. In case, you get hold of some good raw mangoes in season and you would like to preserve it to make some of your favorite dishes, check out my post on preserving raw mango on Cooking Station. The grated mango you see in the picture here is a year old..


I use them whenever I feel like eating mango rice, chutney etc. Ofcourse nothing can beat freshly grated raw mangoes though...

Raw Mango Chutney :
Grated Raw Mango : 2 cups (1 cup=100ml)
Dry Red Chillies : 5 (adjust them according to your taste)
Mustard Seeds : 1tsp
Menthe/Fenugreek Seeds : 1/4 tsp
Turmeric : 1 big pinch
Jaggery : 4 tbsp (add more if required)
Oil, mustard, Asafoetida and curry leaves for seasoning

Method :
1.In a drop of oil fry dry red chillies, mustard and fenugreek separately.
2.Take all ingredients (except the seasoning ingredients) in a blender/mixer grinder and blend to a smooth paste
3.Taste the chutney, adjust the flavors using salt or jaggery.
4.Heat half tablespoon of oil in a pan pop mustard, add asafoetida and curry leaves. Reduce flame, and scoop out chutney to this seasoning mix.
5.Continue to fry it for 2-3 mins. Remove the pan from heat and keep it aside. Let it cool
6.You can store this chutney in a airtight container in refrigerator for 2-3 weeks.


Raw Mango Chutney goes to Ramya of Mane Adige for her Chutney/Dip event..

Green Chilli Paste ~Keep it Ready Kitchen Essentials

I use green chilli paste for many of my dishes. Few clear advantages 1.chillies are not wasted 2.paste can be stored for a longer time than whole chillies.


Here is how you make and store chilli paste :
Green Chillies - 200g (as many as you have)
Salt- 2 -3 tbsp ( salt is used to preserve chilli paste, so add approximate quantity)
Grind both of them without using water. Spoon it to a clean, dry container with proper lid.
Store in refrigerator. You can store it for more than a month.
NOTE: Add salt to your dish with caution as chilli paste already has salt in it

Storing Whole Green Chillies :

If you wish to store whole green chillies, here is how u do it :
1. Wash the green chillies and pat dry to remove any water from chillies
2. Remove the stalk and wipe the chillies with a dry towel
3. Transfer to a dry air tight container
4. You can store it like this for a month without any spoilage
5. Whenever you take the chillies, ensure to wipe the inner lid and inner parts of the container if you find any moisture. Best is once a week, pat dry chillies, wipe the container and put back the chillies.

The chillies in the picture here are 2 weeks old :)


Store well and Avoid Wastage..Save Food

Sago Idlis/Sabbakki Idli ~ Instant Idlis

I found them very unique among idli varieties. I was eager to make when my sis passed down the recipe to me but also a bit scared about the reaction it was going to get from my hubby as I made it for morning breakfast on a working day. Working day mornings are not a good choice for 'first time try' things. It was given a warm welcome to our morning breakfast menu.

You need the following to make Sago Idlis..
Sago : 1 cup (1cup holds 100ml water) (see the instructions below)
Rawa/Semolina/cream of wheat : 1cup (1cup holds 100ml water)
Green chilli paste : 1tsp
Coriander: 1 tbsp (chopped finely)
Salt (catuion! this preparation requires less salt for some reason, be careful while using it)
2.5 cups of sour curds (1cup holds 100ml water)
Oggarane/Tempering/sesaoning/ : oil, mustard,curry leaves

Optional (You can make step 1-4 previous day and keep the mixture ready)
1.Roast sago/sabbakki/sabudana on tava for 2-3 mins. Let it cool. Powder it to form a coarse powder.
2.Heat a tsp of oil in a wide pan. Pop mustard seeds, add curry leaves and stir. Reduce the heat and follow next step instructions.
3.Add in green chilli paste, coriander, salt and semolina. Stir to mix the ingredients, add sago powder and mix further. When the mixture is warm switch of the stove and transfer the contents to a clean vessel.
4.Let the mixture come to room temparature.
5.Add 2.5 cups of sour curds to it and mix. The batter is not of the consistency of normal idli batter.
6.The batter is little thicker than the normal idli batter.
7.Grease idli moulds and laddle the sago idli mix to the moulds.
8.Steam the sago idli for 20 mins.
9.Serve/Eat hot with chutney. They do not taste good if kept for a long time.

Verdict - Idlis are soft, chewy and tasty


SWC-Salads Round up

My sincere thanks to you all for sending in your quick, healthy and tasty salads which can be made under 15 minutes. Let me showcase you the entries which I recieved from beautiful bloggers around. They are in no particular please scroll down till the last entry to help yourself with delicious salad.

A salad is not complete with dressing. A spicy dressing or a tangy dressing or a sweet dressing brings out the flavor of vegetables and combines with it to make salad more interesting! Check out Asha's Spicy Thai Salad 

for a combination of garden fresh vegetables.

Salsa anyone? How about having 10o simple fresh salsa in one page? err..I think it is fantastic idea :) check out at Ramki's place...

Talk about fresh lentils in salad and I am all ready to eat them as lunch..Preeti of Khaugiri finds this simple and tasty hesarubele(moongdal) kosambari of Karanataka very intersting. And you are right can be made under15 mins ......
Indrani was busy packing her bags to enjoy her time in India with her lovedones..but she did not want to miss this healthy event. She has sent us healthy mix-veg and fruit salad. A bowl of it and you are simply done with your meal (:P if you are on diet)
Cham has sent us thai glass noodle salad, and Iam sure you guys are going to drool over that cellophane noodles...........
Meera sends us a unique cucumber salad which she learned from her MIL. This salad is from south Gujarat and has a special ingredient which makes it special..check it out at Enjoy Indian Food
She has also sent us a refreshing Maharastrian style Lettuce chi Koshimbir. ...
Smitha of Kannada Cuisine borrows idea of Mexican Fajita Platter and creates her own combination of black bean and Avocado salad. Check her salad which is protein rich and tasty too..
Nupur brings a twist to Kulcha Chana a famous combination in Punjab. She says Chana used here is tasty on its own as a salad. Stuff it into a whole meal/multigrain burger bun for a wholesome meal as Nupur did it! Drop by Cinnamon Hut to know her tasty tangy Chana.
Poonam of Poonam's Kitchen has sent us a combination of vegetables in olive oil dressing. She says it was an instant hit in the party :) 
Our dear Priyanka of Asan Khana has lined up several salads for the event and do check her blog at leisure for the healthy, colorful and refreshing salads in different  dressings...
Republic Day Salad ;) - Mix Veg Salad in Red Wine Dressing

Priya bring spicy thai salad and Persimmon salad in maple syrup for this salad fair and they are pretty easy to make and tasty to eat too..
Ashwini has sent us refreshing and colorful mix veg salad and it surely has added color to our salad fair
Neha of Tasty Recipes has come up with burnt corn salad and carrot salad. I love burnt corn in my salad. Thanks for sending them across Neha. 
Have you tasted a curried fruit salad....taste this 'new type' of salad at Sapna's blog...
Fruit Salad with jelly is definitely a treat to eat for me, so enjoy this virtual treat with Sowmya of Creative Saga..
You can check out my posts here on Salads :
Raddish Salad :
Sushma of Savi Ruchi has sent us a healthy wealthy broccoli raita. Check her place for the yummy recipe.
After salads let us enjoy virtual treat of healthy low fat soups at Neha's Tasty Recipes Do send her your entries by 9th March 09. Happy Blogging.