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.

 

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.

Mixed Vegetable Kurma

Mixed Vegetable Kurma is a simple but elegant rich and creamy gravy dish cooked with different vegetables in tangy tomato and cashew paste. It goes well with Indian Breads or even Rice Dishes. It is full of nutrient rich dish and makes a colourful platter We had this with chapati.

Ingredients

Potato medium peeled and diced- 1 no

Green beans finely chopped- 6 nos

Carrot medium finely diced- 1 no

Green peas- 1/4 cup

Onion small finely chopped- 1 no

Tomato medium chopped- 1 no

Tomatoes puree - 2 big tomatoes

Red chilli powder- 1 and 1/2 tsp

 Fennel seed /Sombu thool/- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

For the Masala:

 Coconut, cut into small pieces - 1/2 cup

Ginger Garlic paste - 1/4 tsp

Poppy seeds / Khus Khus - 3 tsp

Coriander powder - 1 tsp

Sesame seeds - 1 tsp

Garam masala – 1 tsp

Cashew nuts, dry roasted  -10 to 12

Onion, browned - 1 big (half to be used for the ground masala, rest for the gravy)

Water - 2 cups

Method:

1. Wash and chop the vegetables to almost equal size. Microwave the vegetables for 10 - 15 mins to be fully cooked.

2.  In a non stick pan, dry saute poppy seeds along with whole cashew nuts for couple of minutes. Remove and keep it aside.

3 In the same pan, add 1 tsp oil and saute half of the onion till brown. Once done, allow it to cool.

4.       Wash and chop the coconut into small bits and Then take the coconut, roasted poppy seeds, cashew nuts, coriander powder, garam masala, ginger garlic paste and sesame seeds in the mixer and grind to a smooth paste using water.

5.  In a non stick pan, heat oil, saute the remaining onions till they turn colour.

6.  Then add the tomato puree, turmeric powder, red chili powder and salt.Once you see the tomato colour changing, add the ground masala.and saute well onlow heat for 2 min

7. Add the rest of vegetables and tomatoes to the grounded masala and saute well.

8. Add a cup of water to the pan, stir well, increase heat and bring the gravy to boil. everything together. Cook for 5 mins, till the masala gets cooked properly and change colour.

9.   Then add enough water to get the consistency you want and bring to boil. When kurma starts boiling add required salt to the kurma stir well. 

10.   Reduce the heat again, cover pan with tight lid and cook the kurma on low heat for 7 mins or until the vegetables are soft and tender. Add chopped coriander leaves.

11.   Serve hot kurma with chapathi, parota, idly, dosa or with rice