Cucumber Raita Recipe

A favourite with the Indians, Raita is thick yoghurt mixed with a vegetable or fruit of one’s choice. The garnish too varies as per preference. Posting a cucumber raita today which can be enjoyed with Roti, Naan, kulcha, Biryani, Pulao or even a Jeera rice.

Ingredients :

  • 1 Cucumber
  • 250 ml thick yoghurt
  • 2tsps sugar
  • Salt
  • 1 green chilly
  • Coriander leaves

Method :

Wash and deskin the Cucumber. Grate it. Mince the green chilly and crush it with salt. Tip in the grated Cucumber, crushed green chilly and salt along with sugar into the yoghurt. Garnish with coriander leaves. Mix well. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Pomegranate and Apple Raita Recipe

Enjoy this pomegranate and apple raita with Biryani, Pulao, Roti or even with Dal and Rice. The tang of pomegranate seeds, the sweetness of apple, the aroma of freshly chopped coriander leaves blend well with the thick yoghurt. A personal favourite, I sometimes have it as a meal by itself.

Ingredients :

  • 1 small bowl of pomegranate seeds
  • 1 small bowl of apples chopped fine
  • 1 green chilly minced
  • Salt
  • 2 tsps sugar
  • 250 gms thick yoghurt
  • Coriander leaves

Method :

Crush the minced green chilly with salt and drop it into the yoghurt along with the sugar, pomegranate seeds, apple and finely chopped coriander leaves. Mix well and serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Waldorf Salad Recipe

Waldorf Salad traditionally prepared with apples and mayonnaise is now made with a variety of fruits. Mayonnaise could be replaced by thick yoghurt and celery with cilantro. Served with toasted walnuts it is a salad lover’s delight.

Ingredients :

  • 1 apple cored and chopped
  • 3 tbsps mayonnaise or thick yoghurt
  • Salt
  • 1/4 tsp pepper powder
  • A few pieces of walnut toasted
  • 1/2 tsp Lemon juice
  • Celery or cilantro
  • A few kishmish /raisins
  • Lettuce or Cabbage leaves

Method:
Drop the cored and chopped apples in a bowl and tip in the mayonnaise, salt, pepper, lemon juice, chopped cilantro or celery and the raisins. Mix well. Place on a bed of lettuce or cabbage leaves. Garnish with toasted walnuts. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Carrot Kismuri /Salad Recipe

This is a very popular salad which is part of the traditional lunch or part of the buffet during weddings in South India. A no onion garlic recipe, one can add boiled corn or pomegranate seeds as per one’s preference. Here I have posted the traditional one which is delicious and healthy too.

Ingredients :

  • 3 medium sized carrots
  • 1/4 of a medium sized coconut grated
  • Coriander leaves
  • 3 green chillies
  • Juice of 1/2 a lemon
  • Salt
  • 2 sprigs Curry leaves
  • 1 tsp mustard
  • 1 tsp oil

Method:

Wash and deskin the carrots. Grate them. Add the grated coconut, finely chopped coriander leaves and lemon juice and mix well. Mince the green chillies and crush them with salt. Tip it into the salad. Heat oil. Add a tsp of mustard and after it splutters add the curry leaves. Toss and drop it into the salad. Mix and serve.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Boiled Chana Salad Recipe

A highly nutritious and delicious salad, the Boiled Chana Salad is an Indian delight. Each region of India has it’s own version of it. Serve it as an appetizer or as a snack.

Ingredients :

  • 100 gms Chana/ Bengal Gram
  • 1 large onion
  • 1 medium tomato
  • 2 green chillies
  • Coriander leaves
  • 1/4 tsp Everest Chaat Masala
  • Lemon juice
  • Salt

Method :

Wash and, soak the Chana for eight hours. Pressure cook with salt. Allow it to cool thoroughly. Chop the onion, tomato and the green chillies fine. Crush the green chillies with salt. Mix everything together and drizzle with lemon juice. Sprinkle the chaat masala, mix thoroughly and serve garnished with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cucumber Pachadi Recipe

Cucumber raita/pachadi/salad is a wonderful accompaniment to rice, roti or Biryani. I love to eat mine as a meal, with a seasoning which depends on what I feel like at that moment.

Ingredients :

  • 1 cucumber
  • 2 green chillies
  • Salt
  • 1 inch ginger grated
  • Coriander leaves
  • 3tbsp grated coconut
  • 1bowl of curds
  • 1tsp ghee/ clarified butter
  • 1tsp mustard
  • 1 red chilly
  • 2 sprigs curry leaves

Method:
Wash, Deskin and chop the Cucumber fine. Add the grated coconut and curd to it. Grate the ginger and mince the green chillies. Crush them along with salt and drop into the Pachadi. Heat a tsp of ghee. Drop in a tsp of mustard and after it splutters add one broken red chilly. Toss. Add the curry leaves. Season the pachadi. Garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Salad Rouge Recipe

Red fruits and vegetables contain Lycopene and Anthocyanin which are antioxidants and also good for the heart. A simple platter of a variety of these should be included in our daily diet.

Ingredients :

  • 100 gms cherry tomatoes
  • 100 gms pomegranate seeds
  • One Red bell pepper
  • Salt
  • Pepper

Method :

Slice the Bell pepper thinly. Arrange it along with the cherry tomatoes and pomegranate seeds on a plate. Sprinkle salt and pepper and serve immediately.

Copyright © 2017. All rights reserved.

Onion Raita Recipe

Onion Raita goes well with Pulao, Biryani, Roti or even as a meal by itself. Best eaten fresh garnished with coriander leaves.

Ingredients :

  • 2 onions
  • 1 green chilly
  • Coriander leaves
  • Salt
  • Curd/yoghurt as required

Method :

Slice the onions thinly. Mince the green chilly and crush it with salt. Chop the coriander leaves fine. Tip in everything into a bowl and add the yoghurt as required. Mix well and serve immediately.

Copyright © 2017. All rights reserved.

Sprouted Moong Salad Recipe

Sprouted moong/Green gram is high in B complex and proteins too. It can be used as a salad, in subzi or even in chaats. Here is a healthy salad for all of you dear friends.

Ingredients :

  • 100 gms moong
  • Pomegranate seeds
  • 2 green chillies
  • Juice of half a lemon
  • Coriander leaves
  • Salt

Method :

Wash and soak the Moong overnight. The next morning drain and tie it in a cloth. Allow it to sprout. It may take a day or two. Sprouting depends on the weather conditions. It takes place quickly during summer. Once the Moong has sprouted, it can be used either with the peel on, or without it. Here I have used the peel to make a chutney. I prefer mine blanched, so just boiled it for a couple of minutes, drained the water and allowed it to cool. Crush the green chillies and salt. Mix the sprouted Moong, pomegranate, seeds, chillies, salt and chopped coriander leaves. Drizzle with lemon juice. Serve as a side dish or as a starter.

Copyright © 2017. All rights reserved.

Salad Exotica Recipe

Salads are always welcome anytime, as they are not only healthy but also filling and low on calories. Presenting a vegetable and dry fruit salad today.

Ingredients :

Equal quantities of the following :

  • Carrot
  • Tomato
  • Spring onion
  • Cucumber
  • Sweet corn
  • Olives
  • Olive oil
  • Salt
  • Pepper
  • Oregano
  • Walnuts quartered

Method :

Wash and tip the vegetables in cold water. Allow to stand for about ten minutes. Slice them and arrange them in a bowl. Drop in the walnuts, sprinkle salt, pepper and oregano. Drizzle with olive oil and serve immediately.

Copyright © 2017. All rights reserved.