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

Kale Apple & Walnut Salad with Honey Dressing#Foodieextravaganza

This delicious salad is dressed with a tasty sweet honey vinaigrette. Cubes of feta cheese and raisins laced throughout add sweet and tangy flavor. This is a healthy salad low in sodium and gluten-free. This salad with our honey dressing is just perfect for clean eating, it’s very filling, light, healthy, fiber rich and gluten free. That’s the beauty of homemade salad recipes .

Pick up the leaves gently between your thumbs and fingers.
Gently massage the kale between your fingers until you feel the leaf start to soften.
Massage the leaves until you like the softened texture. DON’T over do it. Or your salad will be unpalatable and mushy. 
Ingredients
5 Cups Chopped Kale
2 Cups Chopped Butter Head Lettuce
1 Large Apple - thinly sliced
¼ Cup Raisins
½ Cup Toasted Walnut - roughly chopped
1oo Grams Feta Cheese - diced
For The Dressing
3 Tablespoons Honey
3 Tablespoons Olive Oil
1½ Tablespoons Apple Cider Vinegar
1/8 Teaspoon Pink Himalayan Salt
1/8 Teaspoon Freshly Ground Black pepper 

Method 
Pull the leafy part off the kale ribs. The ribs are tough and very chewy. Rip them off!
Before you begin making your salad, massage the kale with little salt and oil to make them softer.
Place the kale and butter head lettuce leaves in the bottom of a bowl followed by the rest of the ingredients.
Whisk together the dressing ingredients and pour them over the top of the salad. 
Refrigerate before serving. Enjoy! Very tasty salad and so easy to make.

My Notes

If you prefer to have a softer leaf in your salad you may massage the kale. This is done after you remove the leaf off the ribs of the kale. The process takes about 3 minutes.
Put the kale leaf in a bowl with a bit of oil and a pinch of salt.
Now dig in with your hands. Pick up the leaves gently between your thumbs and fingers.
Gently massage the kale between your finger until you feel the leaf start to soften.
Your kale is massaged as much as you want to continue this process. 
Labels: Foodie Extravaganza Party, Kale, Apple,, Honey, Dressing, Salads, Healthy,

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Corn & Peas Pulao With Beer Chicken Tandoori#Foodieextravaganza

This is a complete meal, you will love the flavor of the beer in the tandoori chicken. 

1 Cup = 200 Ml Cup Measurement
Serves 2
Ingredients
To Marinate The Chicken

400 Grams Boneless Chicken - cut into 2" cubes
1 Teaspoon Heaped Ginger Garlic paste
¼ Teaspoon Heaped Salt
1 Tablespoon Homemade Tandoori Masala
2 Tablespoons Hung Curd
1 Tablespoon Heaped Mustard Oil
1 Teaspoon HP Sauce
¼ Cup Ale Beer
Ingredients For The Rice
1 Cup Basmati Rice 
1 Small Onion - chopped
½ Tablespoon Ginger juliennes
3 Green Chilies - diagonally sliced
¼ Cup Boiled Sweet Corn
¼ Cup Boiled Peas
¼ Cup Colored Bell peppers
1 Tablespoon Lemon juice
1 Spring onions - finely - chopped - optional
½ Tablespoon Vegetable Stock powder
¼ Teaspoon Black Pepper powder
¼ Teaspoon Salt or to taste
2 Tablespoons Heaped Oil
1 Tablespoons Coriander leaves chopped
For The Kachumber / Salad
1 Onions - chopped
1 Tomato - chopped
1 Cucumber - chopped
5 - 6 Leaves Butter Head Lettuce
Salt & Black pepper powder to taste
A Sprinkle of Vinegar to taste

Method
Boil the rice in water and salt to taste till 90% done. Drain the rice. When cooled refrigerate the rice ( since the rice should cold) then the rice remains firm and grainy.
Marinate chicken cubes with all the given ingredients, leave it for 30 minutes or overnight for best results, put on skewers, and grill in 2 tablespoons oil until chicken tender. 
It's flavor is simply divine.
To Make The Rice
Heat oil, add chopped onion, fry till transparent, add ginger, green chilies, chicken powder, lemon juice, boiled peas, sweet corn and add in the boiled rice, black pepper powder with ½ cup water lightly give it good mix, taste for salt and add accordingly, mix well. Cover and leave it on dum for 10 minutes on low flame, remove in a platter, top with tandoori chicken skewers, the oil and gravy from the pan pour it over the chicken to moisten it. 
Garnish with chopped coriander leaves.
For The Kachumber/Salad
This is a lovely salad or kachumber mix all onions, tomatoes and cucumber seasoned with salt, pepper and a sprinkling of vinegar, done! 
Enjoy the complete meal !! 
Labels: Foodie Extravaganza Party, Serves Two, Corn, Pulao, Rice, Beer, Chicken, Salads, Vegetarian, Main course
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. Since April 6th is celeberated as New Beer's Event , we are posting recipe for the same. 

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Chicken Pasta Caesar Salad#SundayFunday

Hearty and satisfying main-course salad, are so delicious and quick. This vibrant salad is so good on it's own that you don’t need to do much to make them into a delicious meal. This salad bowl will brighten up our dinner table with a colorful mix of veggies and greens.
Ingredients
1 Cup Grilled Chicken Cubes or Leftover Boiled Chicken
1½ Cups Macaroni
2 Cucumbers - chopped in tiny cubes
2 Tomatoes seeded & chopped in tiny cubes
2 Capsicum seeded & chopped in tiny cubes
2 Apple - chopped in tiny cubes
2 Tablespoons Vinegar
1 Teaspoon Salt
1 Teaspoon Black pepper
½ Cup Mayonnaise
1 Cup Caesar Dressing - Homemade
1 Teaspoon Mustard paste
2 Tablespoons Ketchup
2 Tablespoons Caster Sugar
1 Iceberg lettuce

For the Caesar Dressing
Ingredients

2 Cloves Garlic - minced
2 Tablespoons Lemon juice 
1 Teaspoon Mustard paste 
1 Teaspoon Worcestershire sauce 
1 Cup Homemade Mayonnaise
½ Cup Grated Parmigiano-Reggiano cheese
¼ Teaspoon Salt 
¼ Teaspoon Black pepper powder

Method
Whisk together the garlic, lemon juice, mustard and Worcestershire sauce. Add the mayonnaise, Parmesan cheese, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.
Boil the macaroni as per package instructions and keep it aside.
Remove the big leaves of the lettuce. The small one chop it and use it in the salad.
Mix all above together, serve over a bed of iceberg lettuce, chill.
My Notes

I used my homemade Easy In A Minute Super Thick Mayonnaise - recipe to follow 
Labels: Chicken, Salads, Italian, International Cuisine, Main course, Mayonnaise, Homemade
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the beginning of the New Year 2022, is Wendy of A Day in the Life on the Farm.   

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A Healthy Salad With Sumac Yogurt Dressing#Improv

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.
Makes 2 Large Plates Salad
Ingredients

1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - 
grated
Method
Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste.  The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame.  Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.
Mix the yogurt dressing ingredients, season and sprinkle with sumac.
In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top.  Cling wrap and refrigerate till ready to serve. 
Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

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Pico de Gallo/Fresh Mexican Salsa#SundayFunday

Pico de Gallo is also known as, Salsa Fresca or Fresh Mexican Salsa. Pico de Gallo taste delicious when made with fresh ingredients and firm & ripe tomatoes.

Ingredients
250 Grams Tomatoes - de seeded & diced
1 Spring Onion - finely chopped
1 Medium Onions - chopped
2 Tablespoon Chopped Coriander Leaves
1-2 hot peppers (to taste), finely minced
A Jucie of One Lemon
1 Garlic cloves - minced
Sea Salt to taste
1 Teaspoon Extra Virgin Olive Oil

Method
Place all the chopped veggies into a large mixing bowl. s Squeeze the juice one lime into the salsa. Taste then add more lime juice accordingly. Sprinkle with salt, drizzle olive oil.
Toss it well so that all the flavor mingle together. Stir well. Sprinkle a little coriander leaves and Enjoy!!
Serve with tortilla chips or your favorite meal.
It is delicious spooned over scrambled eggs, pot roast or even toast!
My Notes
To keep Pico de Gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.

Labels: Salads, Tomato, Onion, Lime Juice, Mexican, International Cuisine, Sunday Funday
Welcome to another Sunday Funday. Our theme this week is Salsa. Our host is Camilla from Culinary Adventures with Camilla

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Prawn 65 With Couscous & Braised Veggies Salad#Fishfriday

Sometimes your tired, in no mood to cook an elaborate meal, or you just feel like having something different. This was one day when my hubby was at home , since he is veggie and we wanted something light for lunch, made this veggies salad for him and for me, made Prawn 65 which actually is an appetizer, just topped this on my salad an enjoyed this a meal. It was super duper yummy meal for me. 
Crispy fried prawn 65 with couscous & braised veggies made a heavenly combo ever.

Ingredients
12 - 15 Medium Size Prawns/Shrimps
1 Teaspoon Turmeric powder
2 Teaspoons Kashmir Red Chilly Powder
1 Tablespoon Vinegar
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Level Besan /Gram Flour
1 Tablespoon Level Rice Flour
1 Tablespoon Self Raising Flour
1 Tablespoon Tomato Ketchup
1 Teaspoon Hot & Sweet Chili Sauce
Salt To Taste
A Pinch Orange Red Color
Oil as required for deep frying
A Sprig Curry leaves
2 Green Chillies for garnishing

Method
Wash and clean the prawns properly , then pat them dry.
Marinate the prawns with turmeric powder, chilly powder, vinegar and salt. Keep it refrigerated for 15 minutes.
In a bowl, mix together rice flour, self raising flour, besan, ginger garlic paste, hot & sweet chili sauce and tomato ketchup, color, mix well taste for salt ( add salt if required only). Make a very thick paste . Do not add more water and the consistency must be thicker ( when a finger dipped into the batter it should coat your finger).
Mix this thick batter with the marinated prawns very well.
For best results, the prawn must be fully covered with this thick flour batter.
Heat oil in a deep frying pan/kadai, when the oil is hot, add curry leaves, and drop the prawns one by one and deep fry for 3 minutes then turn the sides and fry for another 2 minutes.
Remove and drain them on a paper towel. Give a slight slit to the green chilles in the center and deep fry them for a minute. Remove this too on to the paper towel.
Now let's make our Salad
How to make the Couscous and Salad Dressing Check the recipe here 
For the Braised Veggies
Ingredients
5 - 6 Broccoli Florets - blanched
½ Cup Colored Bell Peppers (Red, Yellow, Green) - sliced
1 Small Onion - sliced
Salt & Black Pepper powder to taste
1 Tablespoon Olive Oil
Method
In a pan heat oil, add the onion and sauté till translucent, add all the veggies, sauté on medium high flame till they just start to change color, add salt and black pepper powder to taste. Switch off the flame
In a large bowl mix the couscous and salad dressing well, then add in the braised veggies and toss them well.
Top this with the Prawn 65, curry leaves and green chillies. Enjoy!! this as a complete meal.
Labels: Prawns, Shrimps, Deep Fried, Salads, Couscous, Main course, Single Serving ,Fish Friday, Appetizer
Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas
Our event for May 2021 is Seafood in Salad. Our Host for the month is Sue of 
Palatable Pastime 

Avocado and Shrimp Chopped Salad From A Day in the Life on the Farm
Mediterranean Avocado Salmon Salad From Making Miracles
Prawn 65 With Couscous & Braised Veggies Salad From Sneha's Recipe
Salade Niçoise From Karen's Kitchen Stories
Shrimp Salad Toast Points From Sid's Sea Palm Cooking
Soft Shell Crab & Shrimp in Quinoa Salad From Of Goats and Greens
Spicy Shrimp and Citrus Salad From Food Lust People Love
The Polarizing Anchovy + Egg Salad Niçoise From Culinary Adventures with Camilla

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Akshaya Tritiya Maharastrain Veg Lunch Thali

Akshaya Tritiya Maharastrain  Veg Lunch Thali is Upvasachi Batata Bhaji, Tikhat Mitachi Puri / Khari Puri, Amras, Dahi / Homemade Yogurt from Full Cream Milk Powder, Aamras, Kakdi chi Koshimbir or Khamang Kakdi and Pickle.

Upvasachi Batata Bhaji
This dish is eaten during days of fast. It is made with potatoes and seasoned with peanut powder, green chillies, coconut, cumin seeds and ghee.

Serves : 3 - 4
Ingredients
4 Medium Potatoes
3 Tablespoon Roasted Peanuts powder
3 Green chillies - chopped
1/2 Teaspoon Sendav Namak or to taste salt
1 Teaspoon Sugar
1 Teaspoon Cumin seeds
2 Tablespoons Ghee - I used Desi Ghee
1 Tablespoon Oil
2 Tablespoon Grated Coconut - for garnishing - optional
1 Sprig Curry Leaves - optional
Method 
Boil the potatoes in a pressure cooker with one cup water for 3 whistles on medium high flame.
When the cooker cools open and drain all the water. Peel the potatoes and cut into small pieces.
Add the salt ,sugar to the potatoes and keep aside.
Heat ghee in frying pan. Add cumin seeds and once seeds start spluttering add the curry leaves and chillies, when the chillies start to change color add potato pieces and fry till they start to change color on medium high flame. 
Add the peanut powder and give it a good mix. 
Switch off the flame.
Serve it with a garnish of shredded coconut.

Khamang Kakdi/Kakdi chi Koshimbir
In Marathi, ‘kakdi’ means cucumber and ‘koshimbir’ means salad.  
Maharashtrian Khamang Kakdi/Kakdi chi Koshimbir is nothing but cucumber salad, it's a refreshing salad which has an unique flavor with the tadka added to it and a perfect way to indulge in a hearty and filling salad.

Ingredients
2 Cucumber- finely chopped - I grated them
1 Green Chilly - finely chopped
2 Tablespoons Roasted Peanuts - coarsely crushed
1 Teaspoon Sugar
Salt to taste
1 Teaspoon Lemon Juice
For Garnishing
Freshly Chopped Coriander
Grated Fresh Coconut - optional
For The Tadka
1 Teaspoon Vegetable Oil
¼ Teaspoon Mustard Seeds
¼ Teaspoon Cumin Seeds
A few Curry leaves

Method
Add cucumber, coriander, green chilly, peanuts, lemon juice, salt, sugar and coriander leaves in a bowl and mix well. Heat vegetable oil in a pan, add mustard and cumin seeds, when they splutter add curry leaves .Switch off the flame  pour this over the salad and mix well. Refrigerate the salad for a few hours. 
Khamang Kakdi/Kakdi chi Koshimbir is ready.  This goes well with the Tikhat Mitachi Puri / Khari Puri. 

Aamras
Aam means mango and Ras means juice. so literally the word aamras means mango juice. Basically aamras is plain mango puree or pulp. Aamras is a summer delight in a bowl and a famous dish of Gujarat and Maharashtra and the classic combo is Aamras puri.  This is a must sweet dish in both Gujarati and Maharashtrian weddings, during the mango season.
Aamras can also be had after a meal, as a sweet dish, dessert or just about at any time, it's so irresistible!
Since the alphonso mangoes are not fibrous , this variety of mango is used for making Aamras.
Ingredients
8 Alphonso Mangoes 

Method
Rinse the alphonso mangoes.
With your hands soften them, like as you soften lemons. Cut off the top a little and then squeeze the juice into a bow. You can also peel and chop them, then blend it into a smooth puree. But my hubby love the squeeze method. Chill it in the refrigerator.
Enjoy!! So rich in color and irresistible .. hmmm.. yum ..yum!

Homemade Yogurt From Full Cream Milk Powder
In my house we have yogurt with our meals for 365 days of the year. I always set a seperate container of yogurt culture to set yogurt every day. When I go on a long holiday this container of yogurt culture goes into the freezer so that when, am, back, there is yogurt culture to set yogurt for us. I have noticed that when you set yogurt from store bought yogurt the set yogurt is slime and has a very weird taste. You will love this yogurt made from full cream milk powder.  Do try it!
1 Cup Measurement = 250ML
Ingredients

500 ML Water
½ Cup Full Cream Powder Milk
¼ Cup Fresh Active Yogurt Culture

Method
Stir the powdered milk into the milk in the pot. Adding powdered milk increases the protein content of the finished yogurt, and also gives it a thicker and creamier texture.
Heat the milk until it reaches just, when you dip your finger in to the milk it should be just warm. Switch off the flame and allow the milk to cool slightly.
Once the milk has cooled add the active yogurt culture whisk the yogurt and milk well until completely blended.
Transfer the milk mixture into jars or katoris. Let the yogurt sit to complete the culturing process ( Do Not stir, or jiggle the yogurt jars/katoris during this time).
At the end of the culturing time, move the jars/katoris to the fridge and chill well before eating.
Perfectly set and thick yogurt!!
Labels : Mango, Sweets & Desserts, Festival, Vrat, No Onion No Garlic, Potato, Main course, Maharastrian Cuisine, Homemade, Yogurt, Milk powder, Thali, Maharashtra,  Salads, Cucumber  

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