Geetha's Kitchen

Mixed Vegetable Tabbouleh This mixed vegetable dish may be enjoyed as a fresh, cool Tabbouleh, served at room temperature, or transformed into a warm Thoran. To transform the tabbouleh into thoran, cook the vegetables briefly for about 3-4 minutes with the optional addition of coconut and cumin. Et Voila, two delicious options!  Tabbouleh Or Thoran is a great way to use up odds and ends of veggies at the end of the week - I used up extra cauliflower rice makings along with carrots, corn kernels, red cabbage, and small type of sweet red peppers. The result was not only colorful but absolutely delicious too.  Ricing the cauliflower means to finely chop or coarsely grate it. The other veggies may be finely diced or chopped.  The measurements below are just a rough gauge; this recipe works well with these fabulous veggies in any amount or combination. Have fun! So, Tabbouleh or Thoran - what is your choice today? Mixed Veg Tabbouleh INGREDIENTS: 1/2 sm...

Cauliflower Tabbouleh  Cauliflower Tabbouleh is a refreshing salad for the warm sunny days of summer with the abundance of fresh veggies. This colorful and healthy salad is a makeover of the traditional Tabbouleh  from the Mediterranean region. Using riced cauliflower (cauliflower florets that have been finely chopped) instead of the usual grains makes it gluten free!  Although the regular white cauliflower is fine, have fun using the the show-stopping rainbow-hued cauliflowers as well as other veggies available at your local farmers markets or favorite grocers. I love to use the multi-colored sweet mini peppers and radishes in this salad. If there is any leftover salad, I add it to Adai batter to make Vegetable Adais  (veggie panckes) or Salsa Pulav towards the end of cooking. Waste not ..... :D NOTES: A good knife or the food processor makes short work of chopping all the veggies; pulse them if using a food processor so you don't end up with ...