Category

Salads

Category

Salads generally are very light on stomach and refreshing for the soul. Its a ready to eat food made up of small pieces of fruits or vegetables(which can be eaten raw). Its normally served at room temperature or chilled. Salads come in so many varieties and if accompanied with a little protein or healthy fats or even nuts can become a meal in itself.

गार्डन ताजा सलाद ग्रील्ड पनीर के साथ

हिंदी में सुनो :-

INGREDIENTS:

  1. 1 Cucumber
  2. 2 Tomatoes
  3. 1 Capsicum
  4. 100 gms Paneer(Indian Cottage Cheese)
  5. 15-20 slices of Green Olives
  6. Few Jalapenos
  7. 1 Lemon (Juice)
  8. Few Roasted Peanuts(Optional)
  9. Salt to Taste
  10. Black Pepper to Taste
  11. 1/4 Cup Fresh Mint & Coriander Leaves
  12. 1 Teaspoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Peel and wash the cucumber and dice it, keep it in a bowl
  • Dice Tomatoes and Capsicum and Add it to bowl
  • Heat a non stick pan, apply oil and pan grill the paneer
  • Once its golden brown, Dice it and add it to bowl too
  • Add Jalapenos and olives and give salad a good mix
  • Sprinkle Salt, Pepper, and chopped Mint and Coriander Leaves
  • Finally add in peanuts and Juice of 1 Lemon
  • Toss the salad nicely to evenly coat it with lemon juice and salt
  • Serve at room temperature before main course or as a meal in itself.

Kosambari south Indian salad made from pulses and tempered with mustard seeds. These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Kosambari is made as a prasaad or offering to GOD during Ganesha Chaturthi and Rama Navami. During Varamahalakshmi and Gowri festivals women exchange kosambari along with turmeric and vermilion to celebrate.

INGREDIENTS:

  1. 1 Cucumber Chopped
  2. 1 Tomato Chopped
  3. 1/2 Cup Moong Dal
  4. 1 Carrot Grated
  5. 1 Tablespoon grated Coconut
  6. 1 Green Chilli finely Chopped
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon Juice
  9. Salt to taste
  10. Pepper to taste

FOR TEMPERING (Optional):

  1. 1 Tablespoon Oil
  2. 1 Teaspoon Mustard Seeds
  3. A Pinch of Asafoetida
  4. Few Curry Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Soak Moong Dal for an Hour in Warm water
  • Grate Carrot and Coconut and Keep it in a bowl
  • Add in Chopped Cucumber and tomato
  • Add in finely chopped green chilli, Salt and Pepper
  • Pour in Lemon Juice, Fresh Chopped Coriander Leaves
  • Drain water from Moong Dal and add dal to the above salad
  • Mix everything and Pour the tempering over it
  • For Tempering: Heat Oil and crackle mustard seeds
  • Add Asafoetida and curry leaves to oil
  • Pour the tempering over the salad and mix it
  • Serve Chilled as a side or a Salad

INGREDIENTS:
1) 200 gms Raw papaya
2) 1 Tomato
3) 1 Capsicum
4) 1/2 Beetroot
5) 1 Onion
6) 1 Cup Iceberg Lettuce
7) 1/2 Teaspoon Flaxseeds
8) 1/4 Teaspoon Sesame Seeds
9) Salt to taste
10) Black Pepper to taste
11) 2 Teaspoon Apple Cider Vinegar
12) 2 Teaspoon Olive Oil
13) Fresh Coriander Leaves

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Roast Flaxseeds and Sesame seeds and keep aside
* Cut and Thinly slice onion and keep aside
* Cut thin julienne slices of beetroot and put them in fridge
* Like wise julienne capsicum and tomato and put them in a bowl
* Peel and julienne raw papaya and put it in the above bowl
* Roughly Chop Lettuce and throw it in the bowl
* Add Sliced Onions and roasted seeds in the bowl
* Add some fresh coriander leaves and give the salad a good mix
* In a small bowl prepare the salad dressing –
* Take Apple Cider Vinegar and Olive oil and whisk it till it gets mixed
* Pour this on the Salad and sprinkle Salt and Pepper, Mix well
* Finally add in beetroot before serving and mix well
* If beetroot is added early it leaves its color
* Add 2 teaspoons of mayonnaise to dressing for a creamy texture (Optional)
* Serve Chilled with any meal

INGREDIENTS:
1) 3 Carrots
2) 1 Tomato
3) Handful of Raisins
4) 1 Teaspoon Mixed Seeds
5) Salt to taste
6) Black Pepper to taste
7) 2 Teaspoon of oil
8) 1 Teaspoon Urad Daal
9) Few Curry Leaves
10) 1/2 Teaspoon Mustard Seeds
11) Pinch of Hing
12) Fresh Coriander Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl grate all the carrots
* Add in chopped tomato
* Sprinkle the mixed seeds in the bowl
* Add Raisins and mix well all the ingredients
* Sprinkle salt and pepper and mix well
* In a small pan, heat oil and crackle mustard seeds
* Add hing and urad dal to oil and let the dal to turn golden
* Add curry leaves to the oil and let it sizzle
* Add the tadka to the carrot bowl
* Chop coriander leaves and throw them in the bowl
* Give the salad a good mix and its ready

INGREDIENTS:
1) 150 gms Peanuts Roasted
2) 100 gms Chana Dal Roasted
3) 1 cucumber
4) 2 Tomatoes
5) 1 Onion
6) 1 Cup Fresh Coriander
7) 1/2 Cup Fresh Mint
8) 1 1/2 Lemons
9) Salt to Taste
10) Black pepper to taste
11) Chaat Masala to taste

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Chop onions, tomatoes and cucumber in small pieces
* In a bowl add roasted peanuts and chana daal
* Add onions, tomatoes and cucumber and mix well
* Sprinkle salt, Black pepper and Chaat masala
* Add Fresh Chopped coriander and mint
* Mix well and serve
* Serve with Drinks or salads

INGREDIENTS:
1) 1 Cucumber
2) 2 Tomatoes
3) 1/2 Cup Pomegranate Seeds
4) 1 Beetroot
5) Few Mint Leaves
6) 2 Green Chillies
7) Few Coriander Leaves
8) Handful Peanuts
9) Handful Raisins
10) Salt to taste
11) Black Pepper to taste
12) 1/2 Teaspoon Roasted Jeera Seeds
13) 1 Lemon Juice

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Chop Cucumber, tomatoes and beetroot and mix it in a bowl
* Chop fresh coriander and mint leaves and add to the bowl
* Add pomegranate seeds and chopped green chillies
* Sprinkle peanuts, raisins, salt and black pepper
* Roast jeera seeds till it turns dark, grind and sprinkle it in bowl
* Pour lemon juice and give a good mix to the salad
* Serve immediately as salad or with tacos as a side dish

INGREDIENTS:
1) 2 Cups White Channa/ChickPea
2) 2 Tomatoes
3) 1/2 Cup Fresh Coriander Leaves
4) 1/2 Cup Pomegranate seeds
5) 1 Tablespoon Pitted Olives
6) 1 Cucumber
7) 2 Cubes of 1″ each processed cheesed
8) 1 Tablespoon Light Mayonnaise
9) 1 Teaspoon Mustard Sauce
10) Salt to taste
11) Black pepper to taste
12) Few Roasted Groundnuts or Pine Nuts

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Soak the Chickpeas in water for about 8 hours
* Cook it till the peas are soft and can be mashed between two fingers easily
* Strain excess water from chickpeas and keep aside
* Chop the tomatoes, oilves, Cucumber and fresh coriander, keep it in a bowl
* Add pomegranate seeds to the above mix
* Finely dice the cubed cheese into small cubes and add to the bowl
* Add the cool Channa to the bowl and give a good mix
* Pour Mayonnaise and mustard and mix well till everything is coated
* Sprinkle salt and pepper and mix well
* Garnish with roasted pine nuts or ground nuts and fresh coriander leaves
* Serve at room temperature with drinks or before main course

INGREDIENTS:
1) 6-8 Eggs
2) 4 Teaspoon Mayonnaise
3) 1/2 Teaspoon Mustard Sauce
4) 2 Green Chillies
5) 1/4 Cup Fresh Coriander Leaves
6) 1/4 Cup Milk
7) Salt to taste
8) Black Pepper to taste
9) Chopped Tomatoes for garnish
10) Chilli Flakes for garnish
11) Watermelon Seeds for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a deep vessel hard boil the eggs, once done leave aside to cool down
* In a pan dry roast the watermelon seeds and keep aside to cool it too
* Chop finely 2 green chillies and coriander leaves, keep them in a bowl
* Peel the eggs and cut them all in half
* Scoop out the yellow yolk and add it to coriander and green chillies bowl
* Add Mayonnaise, salt and pepper, and mustard sauce, mix thouroughly
* If its thick add little milk and try to make it a smooth thick paste
* Scoop out a spoonful and fill a half of hard boiled egg white
* Similarly fill all the egg halves
* Add a tomato bit on each egg half
* Sprinkle Chilly flakes and watermelon seeds as garnish
* Serve at room temperature to guests with salsa dip to go with it

 

INGREDIENTS:
1) 250 gms Kale Chane/Black Gram
2) 2 Onions
3) 2 Tomatoes
4) Lemon Wedges
5) 2-3 Green Chillies
6) 1/2 Teaspoon Amla Powder
7) 1 Teaspoon Coriander powder
8) 1 1/2 Teaspoon Dry Mango Powder/Amchoor
9) 1/2 Red Chilly powder
10) 1/2 Teaspoon Black pepper powder
11) 1 Teaspoon Cumin powder
12) 2 pinch dry ginger powder
13) 2-3 Cardamom seeds
14) 1″ Cinnamom Stick
15) 3-4 Cloves
16) A pinch of nutmeg
17) Salt to taste
18) Fresh coriander leaves to garnish
19) 2 Tablespoon of hot ghee
20) Fresh Ginger Julienne

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Soak the black grams in water for 8 hours
* Finely Chop the onions, tomatoes and green chillies, keep aside
* Add amla and salt to water and Boil the black gram in this water
* Cook till black grams are soft or can be broken easily between two fingers
* Drain excess water and keep aside
* Dry roast cardamom, cinnamon, cloves and nutmeg
* Grind the dry roasted spices and add it to the black gram
* Add coriander, dry mango, salt, black pepper, cumin, dry ginger and red chilly
* Give a good mix and let it cook for 5 minutes to infuse the flavours of spices
* When done take off heat and pour hot ghee over the black gram and mix well
* Serve in small individual bowls and sprinkle some chaat masala
* Add chopped onions, tomatoes and green chillies
* Garnish with ginger julienne, fresh coriander leaves and a lemon wedge

INGREDIENTS:
1) 1 Cup Couscous
2) 1/2 Cup Kidney beans
3) 1 Green Chilli
4) 1/4 Cup Fresh Coriander Leaves
5) Salt to taste
6) 2 Teaspoon Olive oil
7) 1 1/2 Cup Water

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Boil the kidney beans and keep aside
* Chop finely green chilli and Coriander Leaves
* In a pan boil the water and add salt to it
* Once water is boiled add couscous and olive oil
* Immediately take it off heat and cover it with lid, keep aside
* After 6 minutes open lid, add kidney beans, coriander leaves and green chilly
* With a fork, mix everything up to fluff up couscous
* To further enhance taste add butter or olive oil and salt
* Serve hot with any protein of choice and lots of salad
* Couscous can also be used as a substitute for rice, serve with any curry