Cherry Tomatoes & Lentil Feta Cheese Salad

This is a healthy salad, packed with proteins and fiber.  A great and delicious summer salad that is vibrant in color, crunchy and tangy. This is my hubby's favorite salad.   I made a bowl full for us for  dinner, but he asked me prepare another helping for him again.  He loves this salad.  You too try it may become your favorite, because it so simple, easy and filling too.

Ingredients
12 -15 Cherry Tomatoes - halved
1 Cup Boiled Sabut Masoor Dal / Brown lentils
1 Red onion - thinly sliced
100 Grams Feta Cheese or more according to your liking
1 Tablespoon Chopped Coriander Or Parsley Leaves

10 -12 Basil leaves - torn
A Pinch of Sugar
Salt and Black Pepper to taste

For the Dressing - mix together

1 Tablespoon Olive oil
1 Tablespoon Balsamic Vinegar

Method

Slice the tomatoes In a large  mixing  bowl add the cherry tomatoes, lentils, onion,  coriander and  basil leaves  and season with salt, pepper and dressing (olive oil and balsamic vinegar) mix well then crumble the feta over it.

Serve.

My Notes

Feel free to add more tomatoes or lentils or feta cheese if you are making a bigger salad.

Labels : French Cuisine, Salads, Healthy, Sabut Masoor,  Lentils, Feta Cheese

Couscous Shrimp Buddha Bowl #Fishfridayfoodies

Buddha bowl is combination of grains, greens etc., wherein you are getting a bowl full of complete proteins – all the essential nutrients that your body requires. A Buddha bowl signifies Buddha’s belly! Making a Buddha bowls is no fuss, versatile, easy, nutritious complete salad / meal.


I was surfing  the net about Buddha Bowls, it says that " a Buddha Bowl is always vegetarian, and usually vegan ". But we Fish Friday Foodies have decided to change this saying by creating our own version of Buddha Bowls. Our Host of the month Sue Lau choose this theme for our Fish Friday event " Buddha Bowls - Healthy one bowl meal with fish or seafood, vegetables, grains and other proteins, etc."

Thank you Sue Lau for choosing this wonderful theme, enjoyed making this one bowl  nutritious meal.

Serve 2

Ingredients

1 Cup Couscous

2 Cups Hot Water

1 Small Chicken cube

1 Large White Onion - sliced

1 Medium Bell Pepper - diced

1 Tablespoon Chopped Jalapeno

15 Pitted Whole Green Olives

1 Medium Cucumber - chopped

1 Large Tomato - chopped

1/4 Cup Coriander Leaves - chopped

A Few Mints leaves - chopped

1 Tablespoon Olive Oil

200 Grams Cleaned Shrimps

For the Shrimp Marination

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper powder

1 Tablespoon Olive Oil

For the Salad Dressing

1/2 Teaspoon Paprika powder

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Lemon Juice

1 Tablespoon Water

1/4 Teaspoon Salt  or to taste

A pinch of Sugar - optional

Method

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour  in the hot water and immediately cover it with a cling film or a lid.   Keep it aside for at least 15  minutes or till you are ready to serve. 

In a pan heat a tablespoon of olive oil and saute the onions till translucent  add the bell pepper and saute it slightly soft.   Remove it from the pan and keep aside.  In the same pan add  the marinated shrimps and fry till cooked.  Keep these aside.

For the salad dressing - Place all ingredients in a bottle and shake it well.

For Assembling the Buddha Bowl

Fluff  the couscous  with a fork .

In a big  serving bowl, add the chopped cucumber, tomato, olive, jalapeno, mint, coriander leaves ( reserve few mint and coriander leaves  for garnishing), add the couscous and toss it well, now add in the shrimps and onions ( reserve few for garnishing) and again mix it.  

Garnish the Buddha Bowl with shrimps , onions and coriander and mint leaves.  Drizzle the dressing on top.  It's ready to serve.

Isn't this bright, colourful, nutritious and satisfying... now  just dig into dish and enjoy.

Labels : Fish, Salads, Buddha Bowl, One Dish Meal, Fish Friday, Healthy

An InLinkz Link-up

Crunchy Salad #FoodieExtravaganza

Prepare this simple, fresh and refreshing crunchy beetroot and radish salad today! It's quick and easy to prepare, filling too.

Since this is National Salad month our Host Camilla asked us to celebrate all things salad. Green salads, pasta salads, potato salads. This theme was absolutely right for this month.. since the heat in India is scorching, having salads more in meals is refreshing and light. Thanks Camilla for hosting this event and choosing this theme.

Ingredients
1 Boiled Beetroot - chopped
1 Radish - Grated

1 Small Tomato - chopped
A Juice of a Lemon
1 Tablespoon Grated Coconut
1 Tablespoon Coriander leaves - finely chopped
2 Tablespoons Peanuts - roasted and coarsely ground
½ Teaspoon Pepper powder
½ Teaspoon Salt

For the tadka
1 Teaspoon Sesame oil
½ Teaspoon Mustard seeds
½ Teaspoon Urad dal
¼ Teaspoon Chana Dal
A sprig Curry leaves

Method

In a saucepan, heat the oil add the mustard seeds, when they crackle, add the urad and chana dal and brown it lightly , add curry leaves and sauté lightly. Cool it. Add the  beetroot and tomato. 

Mix in the juice of one lemon, the grated coconut, salt, pepper powder, and the peanuts. Nicely stir all the ingredients. In a  plate arrange the radish and then place the beetroot on top, sprinkle so more peanuts and cover this with a cling film and chill it in the refrigerator . Enjoy this  salad chilled.

Labels : Crunchy Salad, Salads, Beetroot, Radish, Tomato, Peanuts, Coconut, Healthy, Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Camilla of Culinary Adventures with Camilla is hosting. She encouraged us: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!"




Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along 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! Looking for our previous parties? Check them out HERE.

The Salad Smörgåsbord

Avocado Egg Salad by Making Miracles
Carrot Raisin Salad by Hardly A Goddess
Cilantro Lime Cucumber Salad by Cookaholic Wife
Crunchy Salad by Sneha's Recipe
Lahpet Thoke by Culinary Adventures with Camilla
Mexican Street Corn Salad by Caroline's Cooking
Taco Salad Boats by Palatable Pastime
Tortellini Cesar Salad by Fearlessly Creative Mammas
Tropical Fruit Salad A Day in the Life on the Farm
Warm Steak and Sweet Potato Salad by Our Good Life

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

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

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

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

An InLinkz Link-up

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

An InLinkz Link-up

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 lemon 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

An InLinkz Link-up

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

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