23
Mar 20

Avocado salad

Avocado is found throughout the world. ‘Avocado Salad’ is an exotic salad that improves skin health; it is incredibly nutritious and loaded with more fiber. Eating regularly keeps cholesterol and triglycerides level low.

I prepare it often along with whatever other seasonal is available in the market. Couple of days back I prepared it; it is so delicious, that whole bowl was devoured!

Ingredients:

  • Avocado: 1-2 no.
  • Red bell pepper: 1 no.
  • Cucumber: 1 no.
  • Radish/carrot: ½-1 no.
  • Cherry tomato: 8-10no.
  • Coriander leaf: 10 gm.
  • Chinese cabbage leaf: 2-3 no.
  • Olive oil: 1 tablespoon
  • Onion: 1no. (Small)
  • Green chili: optional
  • Fresh/frozen sweet corn: ½ bowl
  • Herbs with sea Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Prepare a mixture of lemon juice, herb (coriander leaf, mint leaf, rose merry leaf….) with sea salt and olive oil into a small bowl; mix well, salad dressing is ready, keep aside.
  2. Boil/ microwave the sweet corn, keep aside.
  3. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, dice it. Keep aside.
  4. Chop Chinese cabbage roughly, keep aside.
  5. Chop bell pepper, cucumber, onion into dice, keep aside.
  6. Chop tomatoes into two halves, keep aside.
  7. Chop coriander leaf and green chili into small pieces, keep aside.

Method:

  1. Take big mixing bowl; add all chopped ingredient and salad dressing just before serving, mix and transfer into serving tray.
  2. Crunchy ‘Avocado Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Avocado salad
Ingredients
Chopped ingredients
adding sweet corn
Adding salad dressing
Avocado salad
Avocado salad
Avocado salad

21
Jan 20

Capsicum-Cucumber-Coconut Salad

 Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.

The flavorings and cooking technique of this salad is seasoning with curry leaves…

Ingredients:

  • Cucumber: 100-150 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate fresh coconut, keep aside.
  2. Chop capsicum, cucumber, coriander leaf and ginger, keep aside.

Method:

  1. Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
  2. Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add lemon juice before serving, transfer into serving tray.
  4. Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad
Ingredients
Chopped ingredients
add curry leaves and ginger
add curry leaves and ginger
Add capsicum
Add capsicum, cucumber
Add capsicum, cucumber, and grated coconut
add salt and black pepper
Add lemon juice
Capsicum-Cucumber-Coconut Salad
Capsicum-Cucumber-Coconut Salad

09
Nov 19

Beet Root Groundnut Salad

Enjoy the delicious Salad with nutritious ingredients; this is great breakfast in the morning for office going, housewives and family…

The flavorings and cooking technique of in this salad is seasoning with curry leaves…

Ingredients:

  • Beet root: 100 gm.
  • Ground nut: 50 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate beet root and fresh coconut, keep aside.
  2. Soak ground nut for over-night/ minimum 3 hours.
  3. Chop capsicum, ginger and coriander leaf, keep aside.

Method:

  1. Take a wok, heat oil, put ginger and curry leaves, stir fry on high flame for 30 seconds.
  2. Add capsicum, beet root, and soaked peanut one by one at 30 seconds interval and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add grated coconut and coriander leaves, stir well.
  4. Add lemon juice before serving, transfer into serving tray.
  5. Crunchy beet root salad is ready.
  6. The taste of this salad is awesome. Go ahead, enjoy the salad.
Beet Root Groundnut Salad
Ingredients
put ginger and curry leaves
put ginger and curry leaves
Add capsicum
Add capsicum, beet root
Add soaked peanut
add salt and black pepper
Add grated coconut
Add coriander leaves
Add grated coconut and coriander leaves
Add lemon juice
Beet Root Groundnut Salad

14
Jun 19

Moong/Mung (Green gram) sprouts salad

The various benefits of Mung/moong (green gram) sprouts make them one of the healthiest sprouts among all sprouts. Adding capsicum, carrot and fresh coconut along with lemon makes this recipe must have item in our regular diet. It is full of vitamin, minerals and fiber too.

To prepare Mung sprout is effortless or can say not burdensome task, just soak Mung for 5-8 hours: drain out water, cover with kitchen towel and put into warm and humid place (kitchen corner) for 12-24 hours.

Gradually it grows day by day. You may use as per your requirement and you can keep it in refrigerator too.

Ingredients:

  • Mung (Green gram) sprouts: 100gm.
  • Carrot: 1no.
  • Capsicum: 1 no.
  • Fresh coconut: ¼ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate carrot and fresh coconut, keep aside.
  2. Chop capsicum, ginger and coriander leaf, keep aside.

Method:

  1. Take a wok, heat oil, put ginger and curry leaves one by one, stir fry on high flame.
  2. Add capsicum, Mung sprout, carrot, and coconut one by one and fry each for 30 seconds on high flame.
  3. Stir well on, continue cooking on high flame; add salt and black pepper put off the flame. Add coriander leaves and lemon juice before serving, transfer into serving tray.
  4.  Moong/Mung (Green gram) sprouts salad is ready. Serve immediately.
Moong/Mung (Green gram) sprouts salad
Ingredients
Ingredients
put ginger and curry leaves
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
add salt and black pepper
add lemon juice
Moong/Mung (Green gram) sprouts salad
Moong/Mung (Green gram) sprouts salad
Moong/Mung (Green gram) sprouts salad

28
Apr 17

Muli salad (radish salad)

The summer is on its way; salads are the natural way for summer diet, so make them your best friend. Preparing ‘Radish salad’ for the meal is easier than you think, just grate and season with little salt and chat masala, you will really love it.

Ingredients:

  • Muli (radish): 100gm.
  • Green chili: 1 no.
  • Green coriander leaf: 10 gm.
  • Lemon: ½ no.
  • Pomegranate aerial: ¼ cup
  • Chat masala: ¼ cup
  • Salt: ¼ teaspoon

Preparation:

  1. Wash and peel radish, grate the radish, put salt and mix well, keep aside for 10-15 minutes, then squeeze gently and take out extra juice.
  2. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  3. Chop green coriander leaves, keep aside.

Method:

  1. Take a mixing bowl, add all ingredients, and mix well,add lemon juice just before serving, now tasty and delicious Muli salad (radish salad) is ready to serve with lunch.

Muli salad (radish salad)

Muli salad (radish salad)

Ingredients

Ingredients

grate the radish

grate the radish

add all ingredients

add all ingredients

add lemon juice

add lemon juice

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)