Pineapple Cucumber Salad

The other day I saw lots of round reddish pineapples hoarded on a pulling cart. Usually, we get green or yellowish green oblong fruits here in Chennai, so this one caught my eyes and the lady selling them told me an interesting information (I believe it is a fact): the pineapples we get in supermarkets(those green yellow oblong ones) are from Kerala and that they are not of premium quality while reddish rounder ones she had were from Kolli hills and are sweet and flavorful. I got one home and on the way I started planning what recipes would I try out with this flavorsome fruit. I tried a whole four recipes with one fruit, yes 4! This one’s the first… “Most Refreshing Salad I’ve ever had!” – by TH n me BLUSH! 🙂 

Pineapple Cucumber Salad
A refreshing salad with pineapple & cucumber
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1. Pineapple - 1/2 of a medium fruit
  2. 2. Cucumber - 1
  3. 3. Onion - 1 small
  4. 4. Coriander chopped - fistful
  5. 5. Olive oil - 1 tsp
  6. 6. Salt to taste
  7. 7. Crushed pepper - 2 pinches (optional)
  8. 8. Lemon juice - 1 tsp
  1. Clean and chop pineapple and cucumber into equal sized triangles. Refrigerate for sometime if time permits.
  2. Chope onion into quartered slices so that the shapes are uniform.
  3. Throw them together into a mixing bowl along with coriander and drizzle lemon juice & olive oil and sprinkle salt and pepper.
  4. Toss the salad well and serve immediately.
  1. Do not even refrigerate salad after seasoning as it make let out water. Season just before serving for crunchy salad.
Grammars of cooking
Adikaram: புதல்வரைப் பெறுதல்.

Kural: 65

மக்கள்மெய் தீண்டல் உடற்கின்பம் மற்றுஅவர்
சொற்கேட்டல் இன்பம் செவிக்கு.


Touch of one’s children is a joy to body while hearing their voice is a joy to ears.



Sattvic Cauliflower

I know the name sounds comical; but then I couldn’t think of a name that would be more appropriate for my blanched, mildly seasoned and sautéed cauliflower florets. I always like my cauliflower just cooked, as in it should still be firm in appearance and soft in texture. Sattvic foods are those that instil sattva guna in us. 
Ok… for those who’ve not come across this stuff: According to Bhagavad Gita, there are three gunas namely sattva guna, tamas guna and rajas guna each of which have their own traits and are there inside every being in different proportions. We would require them in varied scopes depending on our profession, personality and so on. Though these gunas are not determined merely by our food intake, food does have an influence in arousing these gunas in us. Generally, Sattvic foods are fresh fruits and vegetables that are either uncooked or mildly cooked and minimally spiced; Tamasic foods are fatty, meaty, and stale; Rajas foods are spicy, fermented, sour and pickled. Spiritual guidelines encourage us to maximize the sattvic guna while maintaining the other two just at the minimum required levels in order to lead a happy and healthy life.
Serves:  2
Preparation Time:  5 minutes
Cooking Time:  5 minutes
1.      Cauliflower – 1 small
2.    Salt to taste
3.    Turmeric powder – 1 pinch
4.    Oil – 1 tsp
5.     Cumin seeds – ¼ tsp
6.    Asafoetida – 1 pinch
7.     Chili powder – ½ tsp
Step 1: Cut the cauliflower into bite sized florets and clean in warm salted water.
Step 2: Blanch the florets in salted water by adding a pinch of turmeric to it for approximately 2 minutes and immediately drain using a mesh and pour some cold water on the vegetable to prevent further cooking.
Step 3: Heat oil in a pan, splutter cumin seeds in it, sprinkle the asafoetida, red chili powder and toss the blanched cauliflower in it. Adjust salt if required.
Step 4: Serve it as-is like salad or as complement with a rice dish.

Potato Moong Salad

Potato salad is quite filling and so can easily be substituted for a meal. It is considered to have lower GI if eaten boiled, not mashed and cool; hence is a good choice for people who want to lose weight. It is very wholesome with carbohydrates, protein and other nutrients.

Serves:  2

Preparation Time:  15 minutes

Cooking Time:  5 minutes

1.      Potatoes – 2
2.    Moong sprouts – 1 cup
3.    Tomato – 1
4.    Onion – 1
5.     Green chili – 1
6.    Pepper crushed – ¼ tsp
7.     Salt as per taste
8.    Lemon – ½
9.    Olive oil – ½ tbsp
10.            Coriander chopped – 1 tbsp (optional)

Step 1: Boil the potatoes with salt, peel and cube them.
Step 2: Steam the sprouts with a pinch of salt.

Step 3: Chop the onion, tomato, green chili finely.
Step 4: Take all of these in a mixing bowl, sprinkle enough salt, crushed pepper; drizzle olive oil and juice of half a lemon and toss them well.

Step 5: Check and adjust taste before serving normal temperature or chilled.


Urad Sprouts Salad

I tried sprouting every other sprout-able grain before adding them to any recipe; so did I experiment with urad dal also. This is another imitation recipe that I tried, which otherwise we usually make with moong sprouts. As I expected, it did not have any raw smell or urad dal, in fact it did not taste any different from moong sprouts. For most of us urad is dominantly used only in idly/ dosa batter or tadka; this recipe is for people who want to try something new.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: Nil

1.      Sprouted urad dal – 2 cups
2.    Cucumber – 1
3.    Capsicum – 1
4.    Onion – 1
5.     Tomato -1
6.    Olive oil – 1 tbsp
7.     Salt as per taste
8.    Lemon – ½
9.    Pepper crushed – ¼ tsp
10.            Roasted cumin powder – ¼ tsp

Step 1: Chop the cucumber, capsicum, onion and tomato.
Step 2: Toss the chopped vegetables and sprouted urad dal in a bowl.
Step 3: Sprinkle salt, crushed pepper, cumin powder and squeeze juice of half a lemon. Drizzle olive oil and toss well again.
Step 4: Serve garnished with mint leaves.

Sprouted Moong Salsa

This is a simple salad that I make often at home for it is tasty as a chaat and good as a salad. I have named it sprouted moong salsa because I use all ingredients that go into salsa plus the sprouted green gram to make this salad. Another best part of this salad is just with a tad bit of salt it strikes so well without any other seasoning. It is so simple to make with every ingredient usually available at home all the time yet is very refreshing and healthy.
Serves: 2
Preparation Time: 10 minutes
Cooking Time: Nil
1.      Sprouted green gram – 1 ½ cups
2.    Onion – 1
3.    Tomato – 2
4.    Green Chilies – 2 (you can replace with 2 pinches of pepper if serving for kids)
5.     Coriander – few sprigs
6.    Lemon – ½
7.     Olive oil – ½ tbsp
8.    Salt to taste
Step 1: Take sprouted moong in a mixing bowl.
Step 2: Finely chop onion, tomato, green chilies, coriander and add all these to the moong.
Step 3: Drizzle olive oil, sprinkle salt and squeeze half a lemon into it.
Step 4: Toss the salad well and adjust salt if required.
Step 5: Serve it fresh before it starts to water.
*Mint leaves can be used instead of coriander.
*In the absence of fresh coriander or mint, dried herbs like Italian seasoning can be used to flavour the salad.
*I make quick lunchbox versions of this salad by just tossing pomegranate or carrot  or cucumber or so with moong sprouts and seasoning them conveniently.