Salads - Vinaya's Culinary Delights

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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Cucumber, carrot and raw mango salad.

Posted on October 19, 2022October 19, 2022 by vinayaprabhu2

This crunchy sweet and tangy salad of slivered cucumber, carrot and raw mango goes well with rice, roti or can be even enjoyed as is. I prefer mine rolled inside a roti as it makes for a healthy meal.

Ingredients:

1 large carrot

1 large cucumber

1 small raw mango

Juice of half a lime

Salt

A pinch of sugar

Pepper powder if required.

Method:

Wash and peel the carrot, cucumber and raw mango. Either slice it into thin long juliennes or sliver them as I have, with a peeler. Tip everything in a bowl and sprinkle with sugar and lemon juice. Mix and refrigerate. Season with salt just before serving.

Note: do not add salt before hand as the salad oozes water and turns limp.

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Beetroot raita -2

Posted on October 3, 2022October 3, 2022 by vinayaprabhu2

This is the traditional beetroot raita made in South Indian households… Also called a Pachadi. The difference in the North Indian and South Indian raitas is that the South Indian ones are always seasoned. The North Indians prefer it plain. You can find the plain one that I had posted earlier in the ‘Salad’ section of this website.

Ingredients:

1 medium sized beetroot peeled and grated

250 ml thick curds

1 green chilly chopped fine

1 inch piece of ginger grated fine

2 tbsps Ghee/ clarified butter

1tsp mustard seeds

1tsp urad dal/ split black gram

1 sprig curry leaves

1dry red chilly broken into half

1tbsp finely chopped coriander leaves

Salt.

Method:

Saute the grated beetroot in one tsp ghee for a minute. Remove from flame and tip it into a plate. Allow to cool thoroughly. Whisk the curds well and add a little water to thin it down a bit. Add the grated ginger, finely chopped green chilly and salt and mix thoroughly. Heat the remaining one tsp ghee in a pan. Drop in the mustard seeds and after they crackle add the urad dal. Once the urad dal turns golden brown add the broken red chilly. Toss and add the curry leaves. Saute and immediately pour the seasoning into the curds. Add the cooled beetroot and mix well. Garnish with finely chopped coriander leaves. Serve chilled.

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Cucumber, mint raita.

Posted on April 21, 2022April 21, 2022 by vinayaprabhu2

Here is a cooling and delicious raita flavoured with mint and a hint of garlic which goes extremely well with Biryani and Pulao. You can even serve it as a dip with kebabs and tandoori items.

Ingredients:

One bowl/ 200 gms of thick set curds

One small cucumber finely chopped

3 sprigs of mint

3 tbsps Coriander leaves

1 large clove of garlic

1 green chilly

Salt

A few drops of lemon juice

Method:

Whisk the thick set curd well. Add salt and keep aside. Grind the garlic, chilly, mint and coriander leaves to a fine paste with three tablespoons of curds. Drop it into the curd. Add the chopped cucumber and lemon juice. Mix well. Serve chilled.

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Carrots in brine

Posted on October 9, 2021October 9, 2021 by vinayaprabhu2

One of the brined vegetables that goes well with Dal rice, curd rice or even in wraps or as a topping over salads is the versatile carrot. I love mine spiced with a few green chillies and ginger added to them. You may also use sliced garlic or baby onions if you wish to.

Ingredients:

4 carrots sliced into strips

3 green chillies slit but kept intact at the base

2 inch piece of ginger either sliced or just crushed

1 lemon sliced into thin roundels

200 ml water

1 tbsp salt

5 tbsps vinegar

Method:

Arrange the carrots, green chillies , ginger and sliced lemon into a thoroughly washed and dried glass bottle. Drop in the water, salt and vinegar. Screw on the cap or use an air tight bottle. Leave it outside for a day and then refrigerate it. You can start using them from the third day onwards.

Note: I have not boiled the water to make brine as I have used just four carrots. Always boil the water to which salt has been added to brine larger quantities of carrot or any vegetable.

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Sprouted Moong Bhel

Posted on February 27, 2021February 27, 2021 by vinayaprabhu2

This is a healthy sprouted Moong/ Green gram Bhel which is not just delicious but filling as well. It is not like the regular Bhel poori which is spiced with tangy and spicy chutneys. This is more like a salad which when added to puffed rice/ kurmura makes for a healthy and filling snack. My heartfelt thanks to my friend Devi Pai for sharing her recipe with me.

Ingredients:

1 cup sprouted Moong

1 tomato chopped fine

1 small cucumber chopped fine

1 large onion minced

1 small carrot grated

Juice of one lemon

2 green chillies minced

Sev as required

Kurmura as required

Salt

1/2 tsp Chaat Masala

5 tbsps finely chopped coriander leaves

Method:

Tip all the chopped vegetables in a bowl along with the sprouted moong. Crush the minced chilly with a little salt and add it along with the lemon juice and Chaat masala. Mix thoroughly. Add a portion of this to some puffed rice, and serve immediately garnished with coriander leaves and sev.

Serves four.

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Guava and Peanut salad

Posted on February 13, 2021February 13, 2021 by vinayaprabhu2

This guava and Peanut salad can be served along with a meal or eaten just wrapped in a Chapati. Tone down the spices and you can eat it as is. This lovely recipe shared by my friend Shweta Sabnis is a must try.

Ingredients:

1 large guava chopped

10 roasted peanuts halved

1/2 tsp chilly powder

A pinch of turmeric powder

1 tbsp grated jaggery

Salt

For the tempering:

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Method:

Tip the chopped guava, peanuts, chilly powder, turmeric, grated jaggery and salt in a bowl. Mix well and refrigerate. Heat the oil in a pan. Drop in the mustard and after it splutters add the cumin seeds. After they splutter add the Asafoetida and curry leaves. Allow the seasoning to cool a little before tipping it into the salad. Mix well and serve chilled.

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