Mango Salad

 Mango Salad

This flavor-bursting Mango Salad with refreshing cucumbers and red bell pepper,onions, drizzled with sweet and spicy tangy   dressing. This vibrant looking mango salad is full of flavours and is a huge hit with everyone at home. 

I have used ripe mango, raw mango, cucumber, red bell pepper, onions, coriander leaves and mint leaves to make this salad. For the dressing, I have used , lemon juice, honey, red chilli flakes and black pepper powderMango salad  you can have bowls of this salad just like that oryou can enjoy this salad as a side dish with your main meals.

 

Ingredients

 Cucumber (diced)-1/2 Cup

 Red Bell Pepper (diced)-1/2 cup

 Green Capsicum (diced)-1/2 cup

Cherry Tomatoes (halved)- 5-6 halfed

Carrot (diced)-1

Peeled Raw Mango-1/2 cup

Alphonso Mango (diced)- 1 cup

Grated ginger-1/4 tsp

Black Pepper powder-1/4 tsp

Salt—asper taste

Red Chilli  flakes1/4 tsp

Powdered Sugar/honey-11/2 tsp

Lemonjuice- 1 tsp

Chopped coriander leaves – 2tbsp

Chopped mint leaves -1 tbsp(optional)

Method:

 1.In a small bowl, add lemon juice, honey, red chilli flakes and black pepper powder. Mix well. Refrigerate the salad dressing  for 1 hour.

 2. In a mixing bowl, add ripe mango cubes, cucumber cubes, chopped raw mango, chopped onion, chopped red,yellow green bell pepper, chopped carrot,coriander and chopped mint leaves.

3.Add salt  . Pour the salad dressing and toss to combine.

 Serve mango salad  immediately.

 

Oats Beetroot Cutlet

 

Oats Beetroot Cutlet

This oats cutlet is loaded with veggies and serves as perfectly healthy snacking option. This oats cutlet recipe is an easy-to-make nutritious dish.  This recipe is zero oil and uses oil only for brushing the cutlet.These beetroot cutlets or patties are guilt-free because they are baked, with the same awesome taste! Here I tried both version .It can be served for breakfast or a evening snack.

 

Ingredients :

Oatmeal (grinded oats) 1cup

Beet root- 1

Potatoes- 2

Carrot- 2

 Ginger Paste -1/2tsp

 Cumin powder -1/2tsp

Coriander Powder-1/2tsp

Red chilli powder- ½tsp

Garam masala powder -1tsp

Crushed Peanuts ¼cup

Whole black pepper powder -½tsp

Salt to taste

Oil to brush cutlet

Method:

1.Roast the oats until light brown and cool it and make powder. keep aside.

2.In a large mixing bowl add grated beetroot, grated carrot & smashed boiled po.

3.Add grated ginger, roasted cumin powder, red chili powder, garam masala, pepper powder and give it a mix.

4.Crush the peanuts and add it to the mixture. Now add oats powder to bind it to form a dough (Oats powder will soak the water from veggies which will reduce the moisture from the dough. add oats powder as required)

5. Take a lemon size portion from the dough and roll between your palms to make a round. Then flatten it to make a cutlet.

6.Perheat oven 180degree  Bake the tikki in the oven for 20 minutes. Flip them and bake for another until they turns golden and crisp.

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 7.Heat 3 to 4 tablespoons of oil in a pan (I used my cast iron skillet) on medium heat. Once the oil is hot, place the tikkis into the pan. Cook for 3 to 4 minutes on one side until browned, then flip and cook the other side for 3 to 4 minutes until browned. Serve hot!

 

Mixed Sprout Salad

If you’re going to eat a salad today, it should definitely be this salad. It’s the perfect quick fix salad that’s almost no-cook and comes together in minutes. This simple yet and filling healthy sprout salad is super easy to make, full of nutrition, and loaded with veggies. . Choose whatever vegetables you have on hand. Have some fresh tomatoes, sweet corn, refreshing cucumbers, all your favourite herbs, toss it all together, and done. Allow the flavours to mingle for a couple of hours. Perfect for meal prepped lunches, a side salad, or a light dinner. Enjoy mix sprouts salad that is bursting with flavor!

Ingredients

Mixed Sprout Salad

Green gram sprouted -1/2 cup

 Bengal gram sprouted- 1/2 cup

 Chickpeas (kabuli chana) sprouted-1/4 cup

Chopped Onions-1 cup

Cucumber (peeled and cubed)- 1 cup

Tomatoes (chopped and without pulp)- 1 cup

Capcicum-1/2 cup

Corn kernels- 1/2 cup

Pomegranate- 1/2 cup

Chopped Cilantro-3 tbsp

Lemon Juice-1 tbsp

Chopped Green Chilies-2 tsp

Cumin powder-1 tsp

Pepper powder- 1 tsp

 Salt to taste

Method

1.Heat one cup of water in a pan, add sprouted moong, chana and kabuli chana and cook on medium heat for two minutes. Remove and drain excess water. And to cool for about half an hour.

2.In a large mixing bowl add all the sprouts, onion, cucumber, sweet corn, capsicum and tomatoes and toss them lightly. Add lemon juice, green chillies, salt and pepper powder

3.Mix well and serve garnished with coriander leaves. And enjoy the salad with every bite you will feel the flavours exploding in your mouth.

*Many people can’t digest raw sprouts and avoid eating them. But you can steam/boil these sprouts and add it to your salad.