Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts

Tuesday, March 21, 2017

SPROUTS AND MANGO SALAD


INGREDIENTS:
1) 2 Cup Sprouts
2) 1 Mango ripen
3) 1 Cucumber
4) 1 Cup Cherry Tomatoes
5) Rock salt to taste
6) Black pepper to taste
7) 1 Green Chilly
8) 1/2 Lemon Juice
9) 1/4 Teaspoon Turmeric
10) Fresh Coriander Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Boil the sprouts in salted and turmeric water till soft and let it cool
* Dice the ripen mango and add to a salad bowl
* Chop the cucumber and coriander leaves and add to salad bowl
* Half or slice the cherry tomatoes and throw in the salad bowl
* Add in sprouts, rock salt, black pepper and lemon juice
* Finely Chop the green chilly(optional) and add it to bowl too
* Mix everything and serve


Wednesday, February 15, 2017

FRESH MANGO CUCUMBER SALAD


INGREDIENTS:
1) 1 Mango
2) 1 Cucumber
3) 8-9 Cherry Tomatoes
4) 50 gms Paneer/cottage cheese
5) 1/4 Cup Dehydrated cranberries
6) Salt to taste
7) Black Pepper to taste
8) 1/2 Lemon Juice
9) 1 Green Chilli
10) Few Peanuts/Pine nuts
10) Fresh Mint Leaves to garnish

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Wash and peel mango, cut 1" julienne and put them in a bowl
* Peel and cut 1 " julienne of cucumber, add to mango bowl
* Cut the tomatoes in slices and add it to mango bowl
* Chop green chillies finely and add this to the bowl
* Add dehydrated cranberries(or Raisins) and crushed paneer to the bowl
* Sprinkle salt, black pepper and peanuts and mix well
* Serve Chilled to guests with fresh mint leaves as garnish


Wednesday, April 20, 2016

ROASTED POTATOES WITH SPINACH AND CORN


INGREDIENTS:
1) 1 Kg Baby Potatoes
2) 3 Cups of Spinach
3) 1 Cup of Sweet Corn Kernels
4) 1/2 Teaspoon of Garlic powder
5) Black Pepper to taste
6) Salt to taste
7) 1 Tablespoon Olive oil

PREPARATION TIME: 40 minutes

HOW TO PREPARE:
* Wash the potatoes thoroughly and cut them in half
* Wash the spinach leaves and let the water drain
* Chop the leaves roughly and keep aside
* In a Oven safe dish put potatoes and oil
* Sprinkle garlic powder, black pepper and salt
* Mix the spices with potatoes till all potatoes covered
* Roast the potatoes in oven for 20 minutes at 220 degrees
* Add Chopped spinach and corns and mix well
* Roast again for 5 minutes till potatoes get soft inside and crispy outside
* Serve hot with dinners as appetizers or as snacks with drinks/tea. Its a hit with Kids too.


Sunday, July 12, 2015

CARROT AND LENTIL SALAD


INGREDIENTS:
1) 3 Carrots
2) 1/2 Cup white urad lentil
3) 1 Dried Red chilly
4) 1/2 Cup Grated fresh coconut (optional)
5) 1 Teaspoon mustard seeds
6) Salt to taste
7) Black pepper to taste
8) 1 Tablespoon oil

PREPARATION TIME: 2 Hours

HOW TO PREPARE:
* Soak the urad lentils for 1 1/2 hours
* In a bowl, grate coconut and carrots
* Add salt and black pepper to the above mix
* Drain the urad lentils and add to mix, mix well
* In a separate pan heat oil, crackle mustard seeds
* Add dried red chilly to oil and let it crackle
* Add oil mix to carrot mix and mix well
* Serve, garnished with coriander


Tuesday, May 12, 2015

ROASTED POTATOES AND BREAD SIDES


INGREDIENTS:
 1) 500gms Potatoes
 2) 3-4 Garlic Cloves
 3) Salt to taste
 4) Black pepper to taste
 5) 2 Tablespoons Olive Oil
 6) 100gms Cherry Tomatoes for garnish
 7) 100gms Spinach Leaves
 8) 4 Slices of Bread

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* Chop the garlic cloves and keep in a bowl
* Add olive oil and mix well
* Dice the potatoes and cut the bread into 1" pieces
* Pour olive oil mix on potatoes and bread separately
* Sprinkle salt and pepper on potatoes and bread
* Toast the bread in oven till it gets crisp and brown
* Till then the potatoes get a good marinate time
* Roast the potatoes in the oven at 220 for 20 minutes
* When done sprinkle some dried mint for extra flavor (optional)
* Take out the potatoes on the serving dish
* Sprinkle some chopped spinach leaves, halves of cherry tomatoes
* Garnish with toasted bread croutons and a lemon wedge



Friday, March 27, 2015

SPICY FRUITY RAITA/CURD


INGREDIENTS:
1) 2 Cups Curd/Yogurt
2) 1/2 Cup Chopped Apple
3) 1/2 Cup Chopped Grapes
4) 1 Teaspoon Red Chilly Flakes
5) 1 Teaspoon Green Chilly
6) Salt to taste
7) Black pepper to taste

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Finely chop the green chilly and keep aside
* In a bowl whisk the curd to form a smooth paste
* Add in chopped apples and grapes
* Add salt, pepper, red chilly flakes and green chilly
* Mix and serve chilled with pulav, parathas, or as a dip


Thursday, March 12, 2015

BEANS AND BREAD GREEN SALAD



INGREDIENTS:
1) 4 Cups Mixed salad leaves
2) 1/2 Cup baked beans without sauce
3) 1/2 Cup Grapes
4) 1/2 Cup crumbled paneer
5) Salt to taste
6) Pepper to taste
7) 1/2 Cups Bread Crumbs
8) Few roasted peanuts
9) 1 Teaspoon lemon juice

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* Wash the salad leaves and keep aside to drain excess water
* These leaves are baby spinach, chard, rocket, and tatsoi
* Cut the grapes into halves and keep it in a bowl
* Add peanuts, baked beans, bread crumbs to grapes
* Add in leaves, crumbled pander, salt and pepper
* Mix well and finally sprinkle lemon juice


Monday, February 16, 2015

POTATO TOMATO SALAD


INGREDIENTS:
1) 1 Packet Baby Potatoes
2) 1/2 Packet Mixed Salad Leaves
3) 6 Cherry Tomatoes
4) 1/2 Cup Roasted Ground nuts
5) 1 Lemon juice
6) Salt to taste
7) Black Pepper to taste
8) 1 Teaspoon Chilly Flakes
9) Coriander / Dill leaves for garnish

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Wash the potatoes boil them till soft
* Drain the potatoes and cut each one in four halves
* Do not peel the potato as the skin gives extra crunch
* Wash the salad leaves and keep aside to drain water
* These leaves are baby spinach, chard, rocket, and tatsoi
* In a bowl mix salad leaves, and cut potatoes
* Add half sliced cherry tomatoes and roasted ground nuts
* Sprinkle salt, black pepper and chilly flakes
* Squeeze lemon juice just before serving and mix well
* Garnish with dill leaves and serve with any meal


Monday, December 1, 2014

SOYA SALAD


INGREDIENTS:
1) 1/2 Cup Peas
2) 1/2 Cup sweet Corn
3) 1 Cup Soya chunks
4) 1 Cucumber Diced
5) 1 Tomato Diced
6) 1 Capsicum Diced
7) 2 Tablespoon Besan/Chick pea flour
8) Salt as required
9) Black Pepper as required
10) Roasted Jeera Powder as required
11) Olive Oil as required
12) 1 Lemon juice
13) 1 Orange Diced

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Boil soya chunks, drain and leave aside to cool
* Boil peas and corn, drain and keep aside
* In a bowl, mix soya, peas and corn
* Add in cucumber, tomato and capsicum
* Add Orange/Grapes Chunks for extra tangy flavour
* You can add pomegranate seeds, carrots and chicken too
* In another bowl mix besan, salt and some water into a runny consistency
* On tawa, pour besan mix, spread and prepare a chilla
* When cooled, break chilla into small pieces and add to salad bowl
* Sprinkle salt, black pepper, Roasted Jeera powder and lemon juice, mix well
* Or add any salad dressing of your choice and enjoy!

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Friday, September 12, 2014

PANEER ON SALSA



INGREDIENTS:
1) 1 cup fresh paneer/ cottage cheese cubes
2) 1 Cup Green Capsicum chopped
3) 1 Cup Onion Chopped
4) 1 Cup Tomato Chopped
5) 1/4 Cup Fresh Coriander Chopped
6) 2 Green chillies finely chopped
7) 1 Lemon juice
8) 1 Tablespoon honey
9) 1 Teaspoon Jeera/Cummin powder
10) Salt to taste
11) Black Pepper to taste
12) 1 Tablespoon soya sauce
13) 1 Teaspoon Mustard sauce

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* dice the paneer into cubes and keep aside at room temperature
* In a bowl, mix rest of the ingredients and refrigerate for half an hour
* Pour the mix on the serving dish and spread it
* Place the paneer cubes on the salsa
* Sprinkle salt or Chaat Masala on top and serve


Tuesday, November 26, 2013

SPICY POTATO SALAD


INGREDIENTS:
1) 4 Potatoes
2) 1 Onion Chopped
3) 1/4 Teaspoon Red Chilli Powder
4) 1 Cup Green Peas
5) 2 Green Chillies
6) 1 Tablespoon Lemon juice
7) Salt to taste
8) Black Pepper to taste
9) 2 Tablespoon Tomato sauce/ Saunth ki Chutney
10) 2 Tablespoon Curd
11) 1 Tablespoon green coriander
12) 1 Teaspoon Roasted Jeera powder/ Cumin seeds
13) 1/2 Teaspoon Chat Masala Powder
14) Few Peanuts
15) 1/4 Cup Pomegranate seeds

PREPARATION TIME: 15 Mins

HOW TO PREPARE:
* Boil Potatoes and Peas in a microwave safe bowl for 5 - 6 minutes
* Peel potatoes and cut into small pieces
* Microwave oil in microwave safe bowl for 30 seconds.
* Add Onion, Green Chillies and microwave for 2 minutes
* Mix all ingredients and microwave for 1 minute
* Garnish with green coriander, pomegranate and peanuts
* Serve hot/cold with Saunth/Curd


Thursday, June 27, 2013

SKEWERED PANEER WITH COLORS

INGREDIENTS:
1) 250 gms Fresh Paneer/Cottage Cheese, Cut into cubes
2) 2 Tomatoes diced
3) 2 Yellow Capsicum diced
4) 2 Green Capsicum diced
5) 1 Cup Cherries Cut into half
6) Few skewers
7) Salt to taste
8) Black Pepper to taste
9) 2 Teaspoon Lemon juice
10) Few pinches of dried coriander powder

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* Take a skewer and arrange the ingredients in the following manner
* Green Capsicum, Paneer, Tomato, Yellow Capsicum, and Cherry
* Arrange the skewers in a bowl or a tray
* Finally add all spices and lemon juice and serve Chilled
* Also try to grill the ingredients before adding lemon juice and serve hot

Thursday, June 6, 2013

SUMMER COOL SALAD

INGREDIENTS:
1) 4 - 5 Strawberries sliced
2) 1/2 Cup Boiled American Corn
3) 1 Cucumber chopped
4) 1 Tomato Chopped
5) Few Salad Leaves
6) 1/2 Cup Mixed Nuts Chopped(Peanuts, Almonds and Walnuts)
7) 1 Lemon juice
8) Salt to Taste
9) Black Pepper to Taste
10) 1 Teaspoon Honey

PREPARATION TIMES: 10 Mins

HOW TO PREPARE:
* Mix all ingredients in a bowl
* Garnish with fresh mint leaves
* Serve Chilled

Friday, February 1, 2013

CHICK PEAS IN YOGURT

INGREDIENTS:
1) 1 Cup Curd/Yogurt
2) 1/2 Cup boiled Chick peas/Kabuli Channe
3) 15 - 20 Grapes
4) 1 Small onion Chopped
5) 1/4 Teaspoon Red Chilly Powder
6) 1/4 Teaspoon black Pepper Powder
7) Salt to taste
8) 1/2 Teaspoon dried and Crushed Mint Leaves
9) 1/4 Teaspoon Roasted Jeera/Cummin Powder
10) 1/2 Teaspoon Mustard Sauce

PREPARATION TIME: 5 mins

HOW TO PREPARE:
* Beat the Curd and keep aside
* Boil the chick peas in salted water till they are soft
* Drain the water from chick peas and keep aside
* Crush the sun dried mint leaves into a coarse powder form
* If you don't have roasted jeera powder then roast the jeera in a pan
* In a pestle Mortar or grinder grind roasted jeera into powder form
* Add Chick peas, Grapes and Onions to the curd and mix well
* Add Red Chilly, Salt, Roasted Jeera Powder and Black Pepper and mix well
* Finally Add Mint Leaves powder and Mustard Sauce and mix well
* Serve Chilled with Drinks or as Salad!


Thursday, November 22, 2012

CARROT RAISINS SALAD

INGREDIENTS:
1) 7 - 8 Carrots, Peeled and shredded
2) 1 Cup Pineapple pieces chopped or diced
3) 1 Cup Raisins, Soaked overnight
4) 1/4 Cup Powdered Sugar
5) 1/2 Cup Mayonnaise
6) 1 Teaspoon Dijon Mustard
7) 2 Teaspoon Honey
8) 1/2 Cup Apples diced (Small)
9) 1/4 Cup Walnuts
10) 2 Teaspoon Lemon Juice

PREPARATION TIME : 15 Mins

HOW TO PREPARE:
* Combine all ingredients, Mix well and chill
* Serve Chilled with Fried Chicken/Fish or Before Dinner


Monday, October 1, 2012

TANDOORI SALAD

INGREDIENTS:
1) 1 Cup of Paneer cubes
2) 1 Cup of Mixed colored Capsicums diced(Medium)
3) 1/2 Cup of Onion Diced(Medium)
4) 1/2 Cup of Cauliflower Florets
5) 1/2 Cup of Tomatoes Deseeded Diced(Medium)
6) 1/2 Cup of Grapes
7) 1/2 Cup of Pineapple Cubes
8) 1/2 Cup of Boiled Peas and Corns Mixed
9) 5 - 6 BabyCorns
10) Few Spinach Leaves chopped for garnishing
11) Few Coriander Leaves chopped for Garnishing
12) 2 Lemon Juice
13) Salt to taste
14) 1/2 Teaspoon Garam Masala
15) 1/2 Teaspoon Chaat Masala
16) 1 Tablespoon Olive Oil

PREPARATION TIME: 15 Mins

HOW TO PREPARE:
* Mix All the ingredients except coriander leaves and olive oil
* Keep aside for 1 hour to marinate
* After an hour add 1/2 tablesppon of Olive oil and mix well
* Preheat Grill or Microwave
* Grill for 15 mins, mix in between
* When Done, Add rest of the Olive oil
* Garnish with Coriander Leaves and Serve


More ingredients can be added like boiled potatoes, boiled carrots, boiled chikpeas, boiled black chana, sprouts, cabbage, boiled soya nuggets, Boiled chicken pieces, etc.
It is healthy and light!

Saturday, September 29, 2012

SPROUT CHAAT

INGREDIENTS:
1) 1 Cup Boiled Moong Sprouts
2) 1/2 Cup Boiled Potatoes
3) 1 Cucumber small diced
4) 1 Tomato Chopped
5) 1/2 Cup Pomogrenate seeds
6) 1/2 Cup Apple or Papaya or grapes
7) 1/2 Teaspoon Chaat Masala
8) 1/4 Teaspoon Bhuna Jeera Powder
9) 1/4 Teaspoon Black Pepper
10) 1 Lemon juice
11) Salt to taste
12) 1/4 Teaspoon Turmeric Powder
13) Coriander leaves for garnishing.

PREPARATION TIME : 10 Mins

HOW TO PREPARE:
* Boil the sprouts and the potatoes in water with turmeric and salt in a cooker
* Add ingredients numbered 3 to 6. Mix well.
* Add all the dry ingredients 7 to 9. Mix well
* Finally Add Lemon juice and salt
* Garnish with coriander leaves and serve.

CAN BE SERVED HOT AS WELL AS COLD and CAN BE EATEN IN BREAKFAST, DINNER AND SNACKS. ITS HEALTHY AND TASTY!

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