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

Kondakadalai Sundal / Chickpeas Sundal


Sundal is a healthy and nutritious evening snack or salad with legumes. There are many types of  and variations of sundals prepared with different legumes , moong bean (paasi payaru), chickpeas (kondakadalai), chana dal ( kadalai paruppu),  peas (pattani), Lobia (Alasandula) etc.  This is a chickpea sundal also know as Kondakadlai Sundal. 

We had this as a salad for healthy dinner,  it's filling that it makes you feel full and reduces hunger pangs,  also reduces the urge to have any unhealthy snacks, its simple, healthy and yum too. Lets make the sundal.



Serves 2  or 3

Ingredients
1 Cup Dried Chickpeas / Garbanzo beans / Kondakadalai
1/3 Cup Frehsly Grated Coconut
A Sprig Curry leaves
3 Dry Red chillies
1 Teaspoon Mustard seeds 
A pinch of Asafoetida
1/4 Teaspoon Salt
1 Tablespoon Oil
Method



Soak chickpeas / kondakadalai for about 6 - 8 hours or overnight. Drain the water that they were soaked in and rinse them in fresh water.


Pressure cook the these in 2 -3 cups of water and 1/2 a teaspoon of salt till done. When done and the pressure has cooled down completely then drain the chickpeas in a strainer. 




Heat oil a pan or wok oil, add mustard seeds and let it splutter. Then add curry leaves, asafoetida,  dry red chillies, saute for a few seconds. Add the grated coconut and again saute for a second, add the chickpeas and salt, toss them till they are well mixed in the seasoning.  Take off flame.

Serve and enjoy a healthy and delicious meal!!




Labels : Lentils, Chickpea, Salads, South Indian, Healthy

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Baked Beans and Olives Salad


My daughter loves baked beans, this salad is often made and she has this has her dinner. This is a filling and super healthy. Its easy to make. Make this salad just when your ready to serve to preserve the crunchiness and nutrition.

Ingredients 
1 Tin Baked Beans
2 Small Tomatoes - seeded cut into squares
2 Cucumbers - cut in roundels
1 Small Iceberg Lettuce - torn in pieces  
1⁄3 Cup Black Olive, sliced - can use green too
2 Tablespoons Balsamic Vinegar
1 Teaspoon Dijon Mustard
3 Tablespoons Olive oil
1 Teaspoon Pepper powder  or to taste
Salt to taste

Method

Prepare the salad dressing by mixing the vinegar, mustard, olive oil, salt and pepper powder in a  small bottle. Shake the bottle well until an emulsified mixture is formed.

In a large serving bowl. Place the lettuce, tomatoes and cucumber. Top it with the baked beans and olives.  Drizzle the salad dressing over it and just enjoy...  


this is bliss ....

Lables : Salads, Healthy

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Corn Salad with Cilantro & Caramelized Onions


For this week BM#57 my third recipe from this site Food 52 Weekly Contest. This recipe is also vegetarian. The original recipe is with ham, which I did not add.  We enjoyed this salad with our dinner.

Recipe source here

Serves 4
Ingredients

2 Ears of fresh Corn
1 Red Onion -  sliced
1 Tablespoon Olive oil
1 Teaspoon Balsamic vinegar
1/2 Teaspoon Sugar
1/4 Cup  Coriander - finely chopped
Salt and freshly ground pepper to taste

Method

Cook the corn on the cob  with a cup of water in a pressure cooker for a whistle. When cooker cools drain the water and set aside to cool completely.
In a skillet, add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.

Remove the kernels off of the cobs and place in a large bowl. Add onion mixture, coriander, sugar and balsamic vinegar, stir to combine. Season to taste with salt, pepper . Add a tablespoon of olive oil and stir well.

Cover and put it in the fridge. Take salad out about 3o minutes before serving and let it come to room temperature.  Serve and enjoy.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Salads, Corn, Vegetarian, Blogging Marathon

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Rajma Chawl with Mango Kachumber - Punjab


This recipe of Rajma/ Kidney beans is my daughter's favorite. I make it often. Rajma curry and rice…mmm... no meal can be more satisfying. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favorite in Punjab.

Kidney beans, also known as Rajma, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. Kidney beans is the main component that is used in preparing the dishes. Tacos, Mexican chaat and Mexican Bean Hotpot are few famous dishes that are prepared using Kidney beans or Rajma.

Rajma beans are packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true super food.  Lets go to the recipe.

Ingredients


1 Cup Kidney Beans/ Rajma- washed then soaked overnight
3 Large Tomatoes - grated
2 Large Onions  - grated
¼ Teaspoon Turmeric powder
1 Teaspoon Chilly powder
1 Teaspoon Ginger - Garlic paste
1/2 Teaspoon Garam masala powder
2 Tablespoons Coriander leaves - finely chopped
1-2 Green chilies -  slit (optional)
Salt to taste
4 Tablespoon Oil
1 Tablespoon Desi Ghee

Method




Drain the Rajma beans, they have increased to about 2-3 times the original volume.

In a pressure cooker  heat the oil, add the onion paste, ginger-garlic paste and saute till light brown.  Add the tomato and chilly powder and fry till oil separates. 

Add the Rajma and fry for 3 -4 minutes.  Add water enough to cook the Rajma, close the cooker and cook on high flame for a whistle and reduce the flame and cook on slow flame for 10 minutes.   Open the cooker when cooled, add salt, adjust the consistency of the gravy.

In a another pan heat ghee, add the slit green chilies saute for a minute, pour this over the Rajma curry.  




Mango Kachumber

Ingredients

1 Cup Raw Mango - peeled, finely chopped
1 Large Onion  - finely chopped
1 Green Chilly - finely chopped
Salt to taste
1 Tablespoon Coriander leaves - finely chopped

Method



Mix all the above ingredients together and the Mango Kachumber is ready.

Garnish with coriander and serve hot with steamed rice and Mango Kachumber.



Enjoy !!!!

This Week 2 - Day 8 of the Marathon theme - Indian States.

Labels : Rajma, Steamed Rice, Salads, Mango, Punjab, Blogging Marathon, Main course, Vegetables





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Matar Pulao With Raita


Matar Pulao and Onion Raita is a served as a main course and is a classic combination. It is filling and quick to make.  In this I, have added biryani masala and its gives an awesome taste to the pulao.  So let's go to the recipe...

Serves 2
Ingredients

1 Cup Basmati Rice
1 Large Onion - finely chopped
1/2 Cup Green Peas
1 Teaspoon Biryani Masala
2 Green Chillies - slit
1/2 Teaspoon Cumin Seeds
1 Stick Cinnamon
2 Cloves
2 Peppercorns
1 Bay Leaf
2 Green Cardamons
1 Tablespoon Oil
1 Tablespoon Ghee
2.1/2 - 3 Cups Water

1/4 Cup Brown Onions for garnishing

Method

Wash and soak the basmati rice in water for 15-20 mins. Then drain, keep aside.

In a pan add oil + ghee, add jeera. Let it crackle. Then add all the whole spcies and saute for a minute add onions and saute till onion becomes translucent. Then add green peas, green chillies and biryani masala. Saute for a couple of minutes. Then add the rice and fry for few minutes add salt to taste. Add water and let it come to a boil, cover and cook till done. Let it rest for 10 minutes then fluff the rice with a fork lightly.

The pulao is ready.  Garnish with brown onions and serve with Onion Raita.


For the Onion Raita
Ingredients

1 Cup Fresh Curds - beaten
1 Onion - finely chopped
Salt to taste
White Pepper powder to taste

Method
Mix all the ingredients to gether. Onion Raita is ready.

This is Day 5 of the Marathon theme Combos from Countries - India.

Labels : Green Peas, Rice, Salads, Main course, Blogging Marathon, Vegetarian, Raita


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


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MOROCCAN SPICY RICE WITH MOROCCAN SALAD ( SHLADA)


This easy Moroccan rice recipe is very versatile,  served as a main dish.  This I made for luuch and we enjoyed this spicy rice with Shalda (salad).

Serves 4
Ingredients 


1.1/2 Cups Long Grain Rice
 1/4 Cup Oil
1 Large Onion -  chopped
1 Green pepper - diced
1/2 Yellow pepper - diced
1/2 Red pepper - diced
2 or 3 Cloves Garlic - finely chopped
1 Large Tomato - seeded and chopped 

2 tablespoons tomato paste 
3 to 3.1/2 Cups Vegetable broth
1/2 Teaspoon Salt - or to taste
1/2 Teaspoon Cumin powder
1 Teaspoon Paprika
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Cinnamon powder


Method



Wash and soak the rice  for 20 minutes.

In a  deep pan heat oil add the garlic and  onion fry till light brown then add the rice, saute the rice till light pink then add all the green, red and yellow peppers. Then add cumin, black pepper, turmeric and paprika powder stir in lightly then add the chopped tomato and tomato paste and stir again lightly.  Then add vegetable broth, salt to taste, and cinnamon powder.  Cover and cook on medium flame till done.  When done let it rest for 10 minutes covered.  Fluff the rice with a fork lightly and serve hot with salad.




 MOROCCAN SALAD ( SHLADA)



Moroccan salad has  vinaigrette and fresh mint. This salad is also referred  as shlada 'arobiya (country salad) or shlada nationale (national salad).

Mix the salad at least 10 minutes before serving will allow the flavors to blend. This salad can also be eaten as a dip with Moroccan bread (khobz) for scooping it up.  So let's go to the ...
Ingredients 
3 Cucumbers
2 Ripe Tomatoes
2 Tablespoons Mint  - chopped
1 Onion
2 tablespoons Vinegar
3 tablespoons Olive  oil
Salt to taste

1/4 Teaspoon Pepper powder or to taste
1 Teaspoon Coriander Leaves - finely chopped


Method




Peel the skin of the cumber  and finely chop it. 

De - seed the tomatoes and chop them into small pieces. Mix the tomatoes with the cucumber, mint, onion, lemon juice or vinegar, oil and salt, pepper to taste and chopped coriander.

Leave the salad to marinate at room temperature or in the fridge for up to an hour.


Serve in small bowls or on individual salad plates.

My Notes :


Adjust the seasoning or quantity of bell peppers for the rice to your taste.

Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids.

For the salad l
emon juice can be used instead of vinegar.

This is Day 4 of the Marathon theme Combos from Countries.

Labels : Rice, Salads, Moroccan, Continental Cuisine, Blogging Marathon




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


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Moorish Crunch Salad - Moroccan


This is recipe is from Jamie Oliver's Jamie's Kitchen. cookbook. This salad is so crunchy , sweet, we loved this salad.

Ingredients
2 Carrots, peeled
2 Radishes peeled

2 Apples
1 Tablespoon raisins or sultanas
1 Tablespoon coriander - roughly chopped
1 Tablespoon fresh Mint -  roughly chopped
1 Tablespoons Sherry
1 Tablespoons Olive oil
1 Tablespoon Tahini
Salt and freshly ground black pepper to taste
2 Tablespoons sesame seeds, lightly roasted




Method


Finely slice your carrots into matchsticks. Finely slice your radishes into roundels. Quarter your apples, remove the cores and finely slice. Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasoning, and serve with the sesame seeds sprinkled over the top. Eat straight away.



Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 1.



Labels :  Salads, Apple, Carrot, Radish, CCChallenge, Healthy, Vegan, Moroccan, Continental Cuisine

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How To Make Croutons for Soups & Salads


Croutons are pieces of bread that have been toasted, either in a frying pan or the oven, until they are crisp and golden brown. They can be tossed into green salads, sprinkled on top of soups and casseroles, crushed over cooked vegetables such as asparagus or broccoli, and used as the base for stuffings or savory bread puddling.

It's best, but not 100% necessary, to use slightly stale bread for your croutons. In fact, croutons are an excellent way to use up any leftover bread. But if you have only fresh bread, that's ok, too. You can use white, whole wheat bread.

Croutons can be made in all shapes and sizes.

Ingredients
A few slices of slightly stale or fresh bread
A Tablespoon of olive oil or melted butter or a combination of the both
1/8 Teaspoon Salt 


Optional flavorings 

1 clove of garlic
1 teaspoon dried herbs such as oregano, basil OR
1 tablespoon fresh herbs, finely minced
1/2 cup freshly grated parmesan

Method
Preheat the oven to 200 degrees.

Cut the bread into cubes according to the size that you wish. Try to make uniform bread cubes.




 On a baking tray, add the bread, bunching it close together in a single layer. Drizzle oil/buter on the top, add a pinch of salt, and toss lightly to coat.




Spread the croutons out so that they are no longer touching.

Place the baking tray in the oven and grill for about 5 minutes. Remove the tray, carefully toss and stir croutons (or turn over the croutons). Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so.

When the croutons are done to your liking, remove them from the oven and cool on the pan. If not using right away, store croutons for a few days in an airtight container.





Notes :
For garlic croutons, finely grate a clove of garlic using a fine grater straight into the olive oil or melted butter a few minutes before using. If you can do this an hour in advance so that the garlic really infuses the oil/butter, even better.

For herbed croutons, sprinkle on your dried herb of choice when adding the salt. For fresh herbs, add them when tossing after the first 5 minutes of baking.

For parmesan croutons, add the parmesan when tossing after and nearly at the end of baking.


If you want to use a frying pan on the stove top, be sure to stir and toss the bread frequently so all sides become crisp and golden. You may need a little extra oil as well.  

Labels: Breads, Soup,Salads, Lentils, Healthy, Vegan 


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Mango Salsa

June 21, 2014




The crunchiness of the bell peppers,onions, the mild heat of the chilly and the sweet blend of the Alphonso mangoes, mixed so well, the freshness of the Salsa was awesome. We enjoyed this very much. This is a prefect accompaniment to any dish. . Its so simple to put together and is prepared in a jiffy.


Ingredients
1 Ripe Mango ( I used Alphonso Mango) - cut into cubes
1 Bell pepper - diced into small pieces
1 Green Chilly - seeded and diced into small pieces
1 Onion - diced finely
1 Tablespoon Lemon juice
Salt to taste
Little sugar to sprinkle if your mangoes are not sweet enough
1 Tablespoon Coriander - chopped
Few mint leaves (optional)

Method

Add all the ingredients to the bowl. Cover it with a cling film and toss it well. Keep it in the fridge to cool for at least 30 minutes. This helps the flavor to blend well.

Serve with any main course meal. It looked so awesome that the 30 minutes wait was a long time for me.




Labels: Salads, Continental Cuisine, Vegan, Mango

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Cauliflower Rassa


Ingredients
2 - 3 Cups Cauliflower Cut into florets
2 Medium size Potatoes cut into cubes
3 Medium size Tomatoes chopped finely
1 Teaspoon ginger grated
1/2 Cup coriander leaves
1/2  Cup grated coconut
3 Green Chillies Chopped
1/2 Teaspoon Turmeric powder
1 Teaspoon Sugar
Salt to taste



For the tempering
3 Tablespoon oil
1 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1 Spring Curry leaves
A pinch of Asafoetida

Method
Grind to a fine paste coconut, ginger , green chilies and coriander leaves ( reserve a tablespoon of coriander leaves for garnishing).

Heat oil in a pan add mustard, cumin seeds and when they crackel add the asafoetida and curry leaves.  then add the potatoes and cauliflower and fry well, add the turmeric powder, salt, tomatoes, cover and let it cook in its steam for 3 -4 minutes, then add a cup fo water.  Cover and cook tilll done, then add the ground paste and sugar  add a more water to adjust the consistency of the gravy, make it medium thick gravy.   Boil for 3 -4 minutes till oil floats on top.  Switch off  flame and serve hot.  Garnish with chopped coriander leaves.  This gravy taste very nice with plain white rice.  We had it with rice and salad.   This a very tasty gravy and I am sure you will enjoy it.



Ribbon Cucumber Stuff Salad
Ingredients
1 Large Cucumber - peeled
1 Large Tomatoe - firm and ripe
Few Pitted Green Olives
Tooth pick



For the Dressing
Ingredients
1 Teaspoon Olive oil
A pinch of chat masala
A pinch of pepper powder
A pinch of salt
1/4 Teaspoon Lemon Juice / Vinegar




Method


Slice the cucumber in thin ribbons ( I sliced them in the V Slicer).  Cut the tomatoe too in fine roundales.  Take a ribbon of cucumber, place a slice of tomatoe and a olive in the middle and roll it  into a ring.  Secure this ends with a toothpick and keep aside.  In this manner make all the rings and arrange them in  a serving plate, keep this in refrigerator till ready to serve.





In a small bottle add the ingredients for the dressing and shake well .  Just before serving pour the dressing.  The look of this salad invites you to devour it.  So go a head and enjoy it.  Happy eating!






Labels: Main course, Vegetables, Salads, Cauliflower

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Veg Kheema Masala

March 26, 2014


A few months back I had been with my friends to a restaurant for dinner and they had ordered this dish. It was so tasty that I just wanted to try it in my kitchen and let me tell you that turned out so good. It became a regular dish on our dining table. Decided to put it on my blog, so here friends is this awesome and yummy recipe that was our Sunday's menu. This recipe is a keeper. Try it out and enjoy.

Ingredients
8 french beans
8 mushrooms
8 cauliflower florets
1 medium size carrot
½ cup green peas boiled
2 Large onions brista
1 green chilli finely chopped
½ inch ginger chopped finely
3 garlic flakes chopped finely
1 badi ealichi
1 inch cinnamon stick
1 bay leaf
1 tablespoon cashewnut powder
1 tsp Vindaloo Masala
1/4 tsp garam masala powder
5 Kashmiri red chilies
1/2 cup curds
1 tablespoon oil + 1 tablespoon butte
salt to taste


Method

Soak the kashmiri red chilies in warm water for 10 minutes. Drain then grind to a fine paste( This will give a nice orange red color to the gravy). Grind the onion brista ( fried oinons) along with the curds to a fine paste add the cashew nut powder and give a run again.



Mince all the veggies except the boiled peas in a food processor. In a pan heat 1 tablespoon oil and fry these veggies lightly. Keep aside.

Heat oil and butter in a pan, add whole spices – bay leaf, badi elachi & cinnamon. Add ginger, garlic and green chilli, fry lightly , add the onion mixture, red chilli paste, vindaloo masala. Fry the whole mixture till oil separates. Add all the veggies and boiled green peas. Add water and salt.

Cover and cook till for 2 - 3 minutes. Add little water to make a thick gravy. Now add the garam masala and salt. Garnish with coriander leaves and a teaspoon of butter.


I also made a salad called Kuchumber. Kuchumber is an onion tomato salad. This salad goes very well with pulaos and gravies. The meaning of kuchumber is crush and that is how this salad is made by crushing all the ingredients together with your hands till the onions are seperated. 


Kuchumber 

Ingredients

1 Large onion chopped  in roundales  finely
1 Large tomato chopped roundales finely
1 Green chilli chopped finely
A teaspoon of lime juice or vinegar
Salt to taste
Mint or coriander leaves chopped for garnishing.


Just mix all the above ingredients with you hand well till the onions are seperated .  Serve Veg Kheema Masala hot with  Kuchumber, some rotis, phulkas, naan or bread .


Labels: Vegetables, Salads, Main course

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