Category: Salads

When oranges are in season, I make the best use of them by making a variety of preparations which the family loves. Here is an extremely simple salad which is best made with the Valencia variety of oranges. These oranges are so fragrant and have the right amount of tartness which is ideal for a salad.

Ingredients:

Two oranges peeled and sliced thinly

One tbsp olive oil

1 green chilly

1/2 inch piece of ginger

2 tsps sesame seeds dry roasted till they splutter

Salt

1 tsp honey.

Method:

Mince the green chilly and ginger. Add salt and crush them well. Squeeze the juice released into a bowl. Add the olive oil and honey and give it a good mix. Pour it over the slices of orange that have been arranged on a plate. Chill. Sprinkle with the toasted sesame seeds and serve.

A healthy and delicious peanut salad which can be served with rice or roti. I prefer to add it to some puffed rice/ kurmura along with some green chutney to snack on when the stomach starts growling.

Ingredients:

100 gms peanuts soaked overnight

1 tomato finely chopped

1 onion finely chopped

1 tbsp finely chopped coriander leaves

Juice of half a lemon

A sprinkling of chilly flakes

1 tbsp grated coconut

1 tsp oil of choice

1/4 tsp mustard seeds

1 sprig curry leaves

Salt

Method:

Pressure cook the peanuts with salt till they are soft. Normally ten minutes on a low flame after the first whistle suffices. Allow to cool thoroughly before adding the chopped tomato, onion, coriander leaves , chilly flakes and grated coconut. Heat oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Switch off and pour the seasoning over the peanuts. Drizzle with lemon juice. Mix well and serve.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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When you have Jamun on hand, make the most of it. After gorging on them, made a juice, some popsicles and now it’s a raita. A simple no fuss raita which can be had as a meal by itself.

Ingredients:

15 jamun sliced

250 ml curds

1 green chilly finely chopped

Salt

A pinch of roasted cumin seed powder.

Method:

Tip the sliced jamun, curds and roasted cumin seeds powder into a bowl. Crush the finely chopped green chilly with salt and add it to the raita. Mix well and serve chilled.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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A friend had given me some farm fresh pears… Some were ripe, and the others semi ripe. After enjoying the ripe ones and stewing some, prepared a salad of the ones remaining.

2 semi ripe pears

A handful of pomegranate seeds

1 tbsp sesame seeds dry roasted to a golden brown

1/2 tsp chilly flakes

1/2 tsp chaat masala

1 tbsp jaggery powder

Lemon juice as required

1 tbsp finely chopped coriander leaves.

Salt

Method:

Chop the pears into bite sized chunks. Add all the above mentioned ingredients and toss well. Serve chilled.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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A refreshing Iceberg lettuce salad which can be had as a meal by itself. I usually prepare this when I am running short of time. Healthy, filling and delicious.

Ingredients:

A head of Iceberg lettuce

A handful of cherry tomatoes

A handful of sweet corn

A sprinkling of coriander leaves

Thousand Island dressing as required.

Method:

Shred the iceberg lettuce or just separate the leaves. Halve the cherry tomatoes. Chop the coriander leaves fine. Boil the corn till done but crunchy. Tip everything into a bowl. Add in the Thousand Island dressing and mix well. I generally avoid using salt as the dressing makes up for it. Serve chilled.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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This black grapes raita is not just a cooler, but also a meal by itself. I prefer using the black grapes instead of the green ones as they are slightly tart and give that zing to the dish. You can add masala of your choice, but I prefer mine without them.

Ingredients:

Black grapes

1 bowl of thick curds/ yoghurt

3 tsps powdered sugar

Salt

A sprinkle of chaat masala

Coriander leaves to garnish.

Method:

Drop salt, chaat masala and sugar into the curds and whisk it well. Chop the coriander leaves fine and add them. Whisk again.. Drop in the grapes either halved or whole. Serve chilled.

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Bottle gourd is known by names such as Lauki, Doodhi and Sorekaya in various parts of India. A variety of dishes like curries, stir fries, halva , fritters and raita are made from it. Posting a raita today which goes well with Roti or rice.

Ingredients:

A small bottle gourd

1 bowl of thick yoghurt

1 green chilly

A sprinkling of cumin and pepper powder

1 tbsp finely chopped coriander leaves

Salt.

For tempering:

1 tbsp oil / ghee

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 red chilly

1 sprig curry leaves.

Method:

Select a bottle gourd which is tender, so that there are no seeds inside. Peel it.  Wash thoroughly and either grate or chop into tiny pieces. Cook it with salt in enough water. Drain. The drained water can be used to bind the dough for Roti. Allow the bottle gourd to cool down thoroughly. Whip the yoghurt with salt and the finely minced green chilly. Drop in the cooked bottle gourd. Heat oil or ghee in a pan. Add in the mustard and cumin seeds. After they crackle add the red chilly. Toss and add the curry leaves. Stir and pour the seasoning into the yoghurt. Sprinkle with cumin and pepper powder. Garnish with coriander leaves and chill before serving.

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Cabbage Sambharo from the Gujarati cuisine is basically a salad served as an accompaniment to Roti or Dal rice. Cabbage is diced into strips and quickly sauteed in a few spices. This is to retain the crunch of the vegetable.

Ingredients:

250 gms tender cabbage

2 green chillies slit

1 sprig curry leaves

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of turmeric powder

Juice of half a lemon

2 tbsps finely chopped coriander leaves

Salt.

Method:

Slice the cabbage into strips. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Tip in the green chillies and curry leaves. Toss. Add the turmeric powder and salt. Toss. Add the cabbage, mix well and then cover and cook for five minutes. Garnish with coriander leaves and lemon juice. Serve hot.

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