Ripe Mango With Greens

Ripe Mango With Greens 

Lovely colourful, sweet & sour salad with Ripe mango.

Ingredients

1 1/2 cups ripe mango cubes

1 small red capsicum, cubed

1/2 cup cherry tomatoes

1 cup fresh lettuce (or a combination of mixed greens like wild rocket leaves & some micro greens)

1 tsp olive oil

1 small onion, chopped (optional)

1 tbsp lemon juice

1/ 4 cup dry-roasted peanuts or cashews (I used caramelised almonds)

1 tsp red chilli flakes (or pepper)

pinch of salt

2 tbsp finely chopped basil 

1 tsp brown sugar (optional)

Method

Rinse fresh greens and dry. Place in a salad bowl. 

Add all the other ingredients & toss well.

Refrigerate for about 20 minutes. Serve chilled.

Tips

* If you can't find mango, try it with papaya or pineapple instead!

Raw Turmeric Pickle

Raw Turmeric Pickle

 

Turmeric has many benefits and this fresh turmeric pickle is a quick and easy pickle with just three ingredients. One of my Gujarati friend told me this few years back & from than I make it every season & many times.

Ingredients 

250 gms raw fresh turmeric (kachchi haldi)

1 tsp salt

 ½ cup lemon juice (about 3 large lemons)

Method

Rinse the turmeric roots well and peel them.

Chop them into long & thin pieces.

In a bowl add the turmeric, salt & lemon juice. Mix everything well.

Spoon everything in a clean sterilised glass jar.

Close the jar & keep it in the fridge for 6 days

Shake the jar everyday. The pickle is ready to be served in 6 days ( I love it so couldn't wait & ate it in 2 days).

Serve a very small portion, about 1 tsp of the fresh turmeric pickle with any indian meal.

Tips

* Turmeric stains cloths & your hands (yellow/orange, depending on how good is the root), so please do use gloves while working on them.

* The lemon juice should completely cover the turmeric, otherwise the pickle may get spoiled.

* This pickle stays good for 2 months, refrigerated.

Benefits of Turmeric

• Turmeric is a powerful anti-inflammatory with studies showing it to be more effective than anti-inflammatory prescription drugs (NSAIDs)
• Therefore is powerful against arthritis
• Turmeric dramatically increases the antioxidant capacity in the body
• It improves brain function and dramatically decreases the risk of developing Alzheimer’s
• Turmeric lowers the risk of developing heart disease
• Can help prevent many types of cancer
• Turmeric is very powerful at preventing and reversing chronic fatigue conditions and can also help prevent depression.

Couscous And Aragula Salad

Couscous And Aragula Salad

Couscous is a tiny pasta made of wheat, barley or rice; wheat couscous is the most widely available version and most of it is "instant" or quick-cooking. Although couscous was traditionally hand-rolled, these days it is made by machine: Coarsely ground wheat (semolina) is moistened and tossed with fine wheat flour until it forms little round balls.

You will be amazed at how versatile it can be. Couscous is more than just an accompaniment to stew. You can use it as a filler in patties (soak it in water for five minutes and use instead of breadcrumbs, add leftover cooked couscous to a salad; or use it in a bread, muffin, or pancake recipe (soak in an equal volume of warm water for five minutes or more before adding it—¼ cup couscous to ¾ cup wheat flour).

You'll find it especially useful if you are cooking for vegetarians or vegans (for whom you can omit the cheese and butter).

Ingredients

1 1/2 cups couscous

1 1/2 cups water (boiling)

2 tbsp fresh lemon juice

1/2 tsp mustard

1/4 cup olive oil (I used just a tbsp)

1/4 tsp dried red pepper flakes

Kosher salt

Freshly cracked black pepper

1 tomato, diced

1/2 cup dried currants

1 cucumber, seeded & diced

1 red bell pepper, seeded & diced

1/2 red onion, diced

1 cup arugula or wild rocket leaves

Method

Add boiling water to couscous & cover it for 5 mins. 

Couscous will puff up & will be cooked through to the center. 

If there is extra water than drain & allow to cool. 

Prepare dressing by whisking together the lemon juice & mustard while drizzling in the olive oil. 

Once slightly emulsified, stir in pepper flakes & season with salt & cracked black pepper.

Toss the tomato, currants, cucumber, red bell pepper, onion & arugula with the couscous. 

Pour the dressing over top. 

Season with salt & pepper to taste & toss to the combine.

Serve either chilled or as it is.

Tips 

* Add same or little less amount of water to couscous so you don't have to drain it laters. 

* You can add any green leaves to this salad or mix of different leaves too.

* I added dried blueberries instead of black currents. Can also add caramelised nuts.

* You can add chopped apple or pear to get a different taste.

* You can make same salad with wheat or bajra dalia (broken wheat or bajra) if u don't have couscous. Just boil it and use.

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Corriander Salad

                                    

Coriander Salad

A fresh & colourful salad to brighten up the dull weather. Takes less then 10 minutes to prepare. Very filling & healthy too, enjoy :)

Ingredients 

1 cucumber diced

1 tomato chopped

1 cup cubed cottage cheese

1/2 cup steamed sweet corn

1 cup chopped Arugula leaves

2 cups fresh coriander chopped

1 cup red/green/yellow bell pepper cubed

1/2 tsp dried mixed herbs

1/2 tsp paprika (optional)

1 tsp apple cider vinegar

1 tsp olive oil

Salt & pepper to taste

 

Method

Toss all vegetables together & refrigerate for about 30 minutes.

Season & serve chilled.

Tips

* Vegetables should be fresh.

* You can replace mixed herbs with just oregano.

* In place of apple cider & olive oil, you can use ready made italian salad dressing.

* Don’t season until just before serving.

Stuffed Ladyfingers

                                                

Yet another way of making Okra or Ladyfinger or bhindi. Recipe is from Nishamadhulika Ji's blog, with lil bit changes from me. 

Ingredients 

250 gm medium sized Ladyfinger

1 tbsp Gram flour 

2 tbsp oil

2 tsp Saunf Dhaniya powder

1/2 tsp Red Chilli powder 

1/2 tsp Turmeric powder 

1/2 tsp  Amchoor powder

Pinch of garam masala

Pinch of heeng

1/2 tsp jeera 

Salt according to taste 

Method

Wash & dry the ladyfingers.

Cut the stem of the ladyfingers & part it lengthwise so that it remain joined from the one side.

Heat 1 tbsp oil in a small pan & tamper cumin seeds & add heeng.

Add gram flour & roast it well.

Put all the spices & fry the masala for 1 minute & turn off the flame. 

Stuff this masala equally into the ladyfingers. 

Heat remaining 1 tbsp oil in the pan & put the stuffed lady fingers into it. 

Stir them with light hands 2-3 times & cover it for 5 minutes on a medium flame. Open the lid & flip the ladyfingers. Cook it for an another 2-3 minutes with covered lid on a low flame. 

Open the lid, flip & cook it for 2-3 minutes on high flame.

Serve it with hot paranthas, chapatis and naan.

Tips

* Ladyfingers should be fresh.

* I used very less oil so it took few minutes extra to cook.

* Keep eyes on it as it can burn easily.

Leafy Greens With Feta

With all the varieties of lettuce available, a green salad can take on a whole range of flavours, textures, & colours. To determine the amount of greens needed, figure on about a handful of salad per person; double the amount if the salad is a main course. Presenting a lovely leafy salad, ready in minutes & tastes very fresh

Ingredients
2 cups Lettuce green & purple
1 cup Arugula
1/2 cup Cherry tomatoes
1/4 cup Spring onion
2 tbsp Basil
1/2 cup Feta
1/4 cup Roasted corn
Salt to taste
1 tbsp ready made Italian Dressing (American Garden)

Method
In a large bowl combine all leaves, onion, cheese, tomatoes oil & vinegar.
Season with salt and mix the dressing.
Toss until the greens are well-coated. Use two large spoons or your hands for gentle tossing.
Serve the salad immediately.

Tips
* Leaves should be washed & dried completely before using in salad.
* Any excess water on the leaves will dilute the flavour of your dressing, which also won't cling well to wet greens.

[ A salad spinner does a good job of drying greens. Don't cram in the greens: instead, dry them in batches. Don't spin too hard or the leaves will be crushed in the spinner. If you don't have a spinner, spread out the leaves on a clean dishtowel and roll them up gently, or pat them gently with another towel].

* Leaves should be fresh, chop them or tear them with your hands if you find them little big.
* Keep salad refrigerated & always add dressing just before serving.
* Serve the salad immediately or the dressing will cause it to wilt.
* Feta cheese is little salty so adjust salt keeping that in mind.
* I used my home made version of feta cheese (find recipe in notes).
* Instead of readymade Italian Dressing, you can use homemade vinegar + olive oil + salt + chilli flakes.

Stuffed Capsicum Rings

The dish looks great and tastes yummy, made it for my in laws, when they visited me. They don't eat most of the things due to religious reasons. So I was always busy trying new things for them & it is one of those experiments

Ingredients
2 big round & firm green capsicum
3 raw bananas boiled
1/2 cup boiled green peas
1/2 tsp jeera powder
1 tsp saunf-dhaniya powder
1/2 tsp red chilli powder
1/4 tsp amchoor powder
Salt to taste
Chat masala to sprinkle
Oil to shallow fry

Method
Cut thick rings out of capsicum & keep aside.
Mash bananas & peas & mix together with all masalas.
Fill the capsicum rings with the mixture & press little.
Take a non stick griddle & apply very little oil on it.
Arrange stuffed rings on it & let them cook on slow flame for some time.
Turn them carefully to cook on other side.
When cooked on both sides, sprinkle little chat masala & serve either as starters or as a side dish with main meal.

Tips
* Can be easily made with potatoes instead of bananas.
* Capsicum should be firm.
* Can use red & yellow ones too.

Mooli Ki Bhaji or Bhurji (Radish Leaves Vegetable)

This is a healthy punjabi dish & is very easy to make. It tastes excellent with hot chapaties or parathas & is one of the favorites in my family :)

Ingredients

2 bunches Radish leaves, Chopped fine

1 Radish, Peeled & chopped fine

1 tsp Ghee / Oil

½ tsp Ajwain Seeds

1 tbsp coriander powder

1/2 tsp turmeric powder

1 Green Chili slit (optional)

Salt to taste (use less here)

Method

Heat Oil in a wok & add ajwain seeds & green chili.

Add Radish & Radish leaves. Sauté for a minute.

Add Salt & cover the vessel and cook for about 2 to 4 minutes.

Once the vegetable is soft in its own moisture, add coriander powder & turmeric powder. Sauté till its little dry.

Serve hot with chapaties & Parathas.

Tips

* This vegetable becomes less (almost half of what you have cut), after cooking so always take care of amount of salt.

* Remember the radish leaves should be tender & green.

* I never add any water; vegetables are cooked well in their own moisture.

* Don't cover the vessel for more than 2 to 4 minutes or the beautiful green color will be lost.