Salads - Vinaya's Culinary Delights

Mango Salsa.

Posted on May 6, 2025May 6, 2025 by vinayaprabhu2

This simple and colorful mango salsa is super easy to make! Can be made in no time. It is sweet, spicy and absolutely delicious. I never fail to make it during the mango season, especially with the Alphonso mango. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad by itself.

Ingredients:

3 ripe mangoes chopped into cubes

1 medium red bell pepper, chopped

1 large onion chopped

5 tbsps coriander leaves chopped

1 green chilly minced

4 tbsps lemon juice

Salt.

Method:

Tip the chopped mango, bell pepper, onion, coriander leaves, and minced chilly into a bowl. Drizzle with lemon juice and sprinkle with salt. Rest it for ten minutes in the refrigerator for the flavours to infuse. Serve.

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Inji Thayir pachadi.

Posted on January 20, 2025January 20, 2025 by vinayaprabhu2

Inji Thayir pachadi is prepared on festive ocassions like Onam or Vishu. It is a curd based preparation which acts as a probiotic after the feast.

I have already posted the unseasoned version of it which is known as Inji Thair, earlier. The only difference is that this one is seasoned with a spoon of mustard seeds and curry leaves in a tsp of Ghee.

https://vinayasculinarydelights.com/inji-thair-ginger-and-yoghurt-dip-recipe/

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Iceberg lettuce salad.

Posted on January 1, 2025January 1, 2025 by vinayaprabhu2

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.

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Grapes Raita.

Posted on November 2, 2024November 2, 2024 by vinayaprabhu2

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.

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Bottle gourd/ Doodhi Raita.

Posted on July 23, 2024 by vinayaprabhu2

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.

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Cabbage Sambharo.

Posted on July 22, 2024 by vinayaprabhu2

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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Coleslaw.

Posted on July 17, 2024 by vinayaprabhu2

This is an ideal meal for weight watchers and for those who want a fill in for the 3 pm hunger pangs. Skip the mayonnaise or add just a teaspoon if you are calorie conscious… Generally a Coleslaw is prepared with cabbage and spring onions. I had some red bell pepper and a piece of purple cabbage as well. Used them up in this salad.

Ingredients:

One small head of tender cabbage sliced thinly

Onions sliced thinly

1 medium sized cup low fat yoghurt

2 heaped tbsps mayonnaise

A pinch of salt and sugar

Freshly ground pepper.

Method:

Wash and slice both the cabbage and onions thinly. Tip the yoghurt, mayonnaise, sugar, salt and pepper into a bowl. Whisk until smooth and creamy. Pour it over the cabbage and onion mixture. Mix well and serve immediately.

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Cabbage and Bell pepper salad.

Posted on July 8, 2024 by vinayaprabhu2

A healthy, no calories salad which not just takes care of those hunger pangs but also is absolutely delicious. I love it with the vinaigrette dressing the most though the thousand island too tastes absolutely divine!

Ingredients:

Green and purple cabbage, red, green and yellow peppers, salt, pepper and dressing of choice.

I have not mentioned the amount of each of the vegetables used as it depends purely on individual choice.

Method:

Slice the cabbage and bell peppers into long strips. Tip it into a bowl. Top it with salt, pepper and a dressing of choice. Mix thoroughly and serve immediately..

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Kumaoni Raita.

Posted on March 26, 2023March 26, 2023 by vinayaprabhu2

A delicious and cooling Raita from the Kumaoni region. The punch lies in the freshly grounded mustard seeds, a hint of garlic and the aroma of coriander leaves.

Ingredients:

1 bowl of Curds/ yoghurt

1 small cucumber grated

1/2 tsp Turmeric powder

1/2 tsp roasted cumin powder

1 tsp mustard Seeds

2 tsps finely chopped coriander leaves

2 cloves of garlic

1 finely chopped green chilly

Salt.

Method:

Crush mustard seeds, garlic and green chilly in a mortar and pestle to a smooth paste. Whisk the curds well and tip the paste into it. Add salt and turmeric powder and mix well. Drop in the grated cucumber and coriander leaves. Mix and refrigerate. Serve chilled.

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Kashmiri Radish raita.

Posted on January 16, 2023January 16, 2023 by vinayaprabhu2

Muji chetin or radish raita from the Kashmiri cuisine is served with a Modur pulao or even with rice and Rogan Josh. The slight sharpness of the radish is toned down in the sweetness of curd . It is a very simple but delicious raita.

Ingredients:

1 tender radish

1 tsp cumin seeds

1 cup thick yogurt

2 green chillies minced

A pinch of pepper

Salt .

Method:

Wash and peel the radish. Grate it and set it aside. Tip the cumin seeds into a pan and lightly toast them until fragrant. Crush the seeds coarsely. In a medium sized bowl mix together the grated radish, yoghurt, coarsely crushed cumin seeds, pepper, minced chillies and salt. Refrigerate.. Allow the flavours to infuse for about an hour. Serve chilled.

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