Sprouts and Pomegranate Salad in a Ginger Lemon Dressing

I adore vegetarians really! Without the option of meat you are so much more creative with use of vegetables! The thing is, I am also trying to not mix meat with the wonderful produce we get in an effort to keep the flavors clean and let them shine. That is where I think you vegetarians have an advantage... recurring creativity!

I want to share some easy recipes for everyday food perfect when you are cooking for small numbers, like ONE, but that can be easily scaled up for many more! And this if made possible with fresh seasonal produce is just absolutely PERFECT!

We are now trying to include a large bowl of salad as part of our dinners. And to cut off that monotony I am experimenting with different combinations of veggies and healthy dressings. Thinking out of the box; not just repeatedly making raitas; and cucumber and carrot salads but stretching my ideas much more than that.

So just when I was jonesing for vibrant flavored food. Tart, tangy, mellow, fruity and intense - It all came in the form of one recipe.

Anyway, without further ado I leave you with an incredibly simple salad with supremely flavorful ginger-lemon dressing; you'll love how nicely the dressing rounds off the salad and want more just for a lick....

Ingredients for the Salad

1/4 cup Whole Green Gram Sprouts

1 medium size Carrot; grated

1/2 a medium size Green Bell Pepper; finely chopped

1 medium size Onion; finely sliced

1 small size Pomegranate; seeds taken off from fruit

Ingredients for Dressing

1/2 Green Chili; deseeded and finely chopped (adjust as per spice tolerance)

1 inch piece of Ginger; grated

Freshly squeezed juice of a small Lemon

Salt; to taste

1/2 teaspoon Sugar (optional)

Method of Preparation

Combine sprouts, carrots, bell peppers, onions and pomegranate seeds in a large bowl. Add grated ginger and chopped green chili and combine well.

In a separate bowl mix together lemon juice, salt and sugar.

Pour over salad and stir well. Chill in the refrigerator and serve cold.

Yep! That is all! Simple and habit forming....Enjoy!

Creamy Cabbage and Carrot Coleslaw

Oh today is a happy happy day. My best friend Gaya gave birth to a healthy baby boy. So excited and can't wait to hold the cute little bub in my arms. Rajiv and Gaya, a big hug to all of you and special kissies to the honey bunch. Today's post is dedicated to you guys. May your bundle of joy bring you lots and lots of happiness always.

Coming back to today’s post, a quick dinner is now the norm in most homes with both husband and wife working and busy through the day. And though I am a SAHM (Stay At Home Mom), mommy of a very active 11 month old, I always feel completely drained by the end of a day. I really think the role of a SAHM is highly underestimated! What do you think fellow mommies?

So talking about simple dinners, when it comes to making chapathis, I truly am a lazy bum! (though the real secret is my chapathis are lousy ....but ..... ssshhhh ...) So I make chapathis every other day and do exciting and easy meals on other days. Today's dinner was Crumb Coated Baked Chicken, Cabbage and Carrot Coleslaw and bread. Deliciousness!!!! Of course Garlic bread should have made it to the table, I didn't have the time or energy to do that. :( So we settled for bread.

I will be sharing the recipe for the Crumb Coated Baked Chicken soon, so watch out.

Today's recipe is the creamy coleslaw I made as a sidekick to the baked chicken.

Although this dish calls for simple ingredients, the final creation was incredibly sublime. This recipe for the ever popular coleslaw offers layers of flavor. The creamy mayonnaise clubbed with the sharpness of vinegar, good tasting mustard and sweetness of sugar provides a wonderful base for the dressing, which permeates through the entire salad. This is a sure hit with the kids if served interestingly.

Here are a few options (for kids and adults) : Coleslaw doesn't necessarily have to be eaten only with baked/fried chicken. Chuck a generous bit of slaw into your sandwiches, serve them as dips with your chips/fries/chicken nuggets, drop them into warm bread cups, or just stick your hands right into it, gobble as it is and of course don't forget to lick your fingers :)

Ingredients for the Coleslaw

Half a head of Cabbage (White, green or Purple or a mix of everything); shredded or thinly sliced

1 large Carrot; shredded or thinly sliced

1 medium size Big Onion; thinly sliced

Ingredients for the Dressing

1 & 1/2 to 2 tablespoon of Mayonnaise

1/2 teaspoon good quality Mustard

A dash of White Vinegar or Rice Vinegar

1 or 2 teaspoon granulated Sugar (optional)

Salt; to taste

Cracked Pepper; to taste

Method to prepare the Dressing

Take a large bowl and add the ingredients listed under "Ingredients for Dressing" into it. Add just enough water to get a runny dressing. Mix well.

Method to prepare the Coleslaw

Pour the dressing into the shredded veggies and toss till everything is combined well. Adjust seasoning if necessary. Place in the refrigerator till cold.

Serve chilled.

Enjoy!

Notes:

You can also make this coleslaw healthier by not adding any mayonnaise. For the non-mayo version:

Mix together vinegar, sugar, salt and pepper. Add the shredded veggies and toss till all the ingredients are combined well. Serve immediately.

Egg Salad Canapés that taste like Summer...

I have been going through a funny roller coaster ride of emotions, giddy highs and miserable lows. There are days when I can hardly wait to get out of bed to tackle the next chore on my list. Then there are days when I just want to pull the covers over my head and stay in bed all day – handling a 5 month-old baby is not easy! Of course each moment with little Michelle is exciting but it can sometimes tire you out totally!

This little blog space has become my island, where I can come and be creative and share my thoughts regardless of what my mood is and whichever part of the world I am! For this I am happy because I can take you where ever I go! I know that I haven't been a regular blogger these past few months and it may be that way for sometime because managing a baby and home can sometimes get difficult. But I try to share my enthusiasm with new recipes whenever I can steal some time and update you on the latest.

The recipe today is a gorgeous Egg Salad Canapé.

Eggs - Comforting, happy, leisurely, fresh, satiating, rich, whimsical, enveloping, warm.... versatile. That's what I think of and feel when I eat them. What do they remind you of? This is a recipe where the quality of products play a large role so try and get your hands on the yummiest mayonnaise, best herbs and the most fresh bread you can find. You won't be sorry.

Picnics and salads are a great combination. I'm sure all of us have a passion for being outdoors and enjoying our meals in some scenic spot. And what better time to do this but Summers; with kids vacations going on, lovely fun picnics are always on the agenda. How many of you are planning little picnics with family and friends? Isn't it fun to dream of huge theme parties and picnics just as soon as the first warm sunrays strike. I just love spending time with a family and friends, laughing and chatting, the aromas of delicious goodies filling the air. The gentle summer breeze brings the scent of perfumed flowers and the sounds of other people giggling and laughing as they too enjoy their parties and fun trips.

Most people don't waste too much time preparing food for picnics, they simply make a few sandwiches and cut up some vegetables and fruit, take a few bottles of fresh or fizzy drinks and ta-da, your picnic basket is ready. But I believe in just the opposite; picnics if planned with a little care can be both exciting and healthy. Usually for most picnics the spotlight is mostly on the location rather than the food; but it need not always be that way. A picnic with freshly prepared home-made goodies like grilled delicacies, refreshing salads and piquant sauces is so much more fun and appealing than eating all that junk. The food always has to be plentiful because, I do not know about you, but I always tend to overeat at picnics; everything always tastes better.  But when the food is home-made and healthy, why worry if you eat a little extra! I love playing around with flavors for salads, sauces and salsas. Here I took an old salad favorite and gave it a slight twist. Egg Salad – I used very little mayonnaise, a little dijon-style mustard and lots of herbs, making it lighter and slightly tangier in flavor. What makes this salad exquisite is the use of sharp but sweet red onions and the mild heat from the paprika brings about a flavor explosion. The salad works really well as little canapés arranged on tiny pieces of firm bread or crisp lettuce leaves. It can also be spread on a bread of your choice making yummy sandwiches. Whichever way, they taste great and are quick to prepare and make an excellent picnic snack. I have presented them as bite-size canapés today. Simple, easy, home-made....Do try them out.

We also had some for breakfast today; perfect start to the day! :)

Ingredients

3 Eggs

3/4 tbsp Mayonnaise

Boiled & Cooled Water - 1 or 2 tsp (refer notes)

1/2 to 3/4 tsp Dijon-style Mustard (refer notes)

2 to 3 tsp of fresh herb (you can always add more if you like the flavor; refer notes)

1/4 to 1/2 tsp Paprika (adjust as per spice tolerance)

1/2 of a medium size Big Onion; finely chopped

Method

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Keep aside.

In a large bowl, mix the mayonnaise, water, mustard, herbs, paprika and chopped onions. This is the dressing.

Into this add the chopped egg and combine well by mashing with a fork or wooden spoon.

Chill the Egg Salad in the refrigerator for atleast an hour. Serve cold as canapés or as sandwiches.

Notes:

1. I like my dressing a little runny (of course not too much), so I always add a little water to give it the right texture. That way we don't have to add too much mayo into the dish.

2. In case you do not have Dijon-style mustard in your pantry, you can always use any other good quality mustard.

3. You can use any fresh herb of your choice. Here are a few choices, you can use any one at a time: Dill, Parsely, Cilantro or Coriander and Celery.

Crunchy Corn and Raisin Delight

Winter has been pretty cold this time in Bangalore and though I like the cold, I'm really feeling a little blue being wrapped up with multiple layers of clothing all the time! So, in an effort to evoke some summer time cheeriness, I decided to go with a light, refreshing and fruity salad for dinner last night.

So many times in our blogs, we try to reach for the stars in flavours, in creativity.. showcase our talent by doing something different from the many, many blogs out there... that it really does feel like a competition sometimes. One that can consume your time without remorse and turn into an obsession bordering an addiction. But today, I just kept all those ideas aside, and decided to go for a simple salad/raita which is a staple in my home.

Crunchy Corn and Raisin Delight - simple yet delicious enough to forget about the cold winds billowing outside. You can of course be creative and do some toying with flavours to suit your palate. I have used corn in my version of this salad, but some finely chopped apples, fresh juicy grapes or any other fruit will do the job and keep the flavours balanced! The natural sweetness of the corn, raisin and carrot clubbed with the pungent and bitter yet sweet onion gives this salad a pleasing flavour.

I got this recipe from my sister, Sharon's father-in-law who always prepares this raita when they invite us so lovingly for a meal at their home. Mary aunty and Georgechayan (that's what I call them) are very dear to me and I dedicate this post to them. Thanks Georgechayan and Mary aunty for always being so wonderful. And this comes from my heart, love you both very much. :)

Though this recipe makes use of simple ingredients, the outcome is oodles and oodles of flavour! We have this raita very often and I always wanted to post this on the blog but it just didn't work out. I love this salad because it's very simple to make - refreshing and tasty!

Anyway, it did put a smile on my face and I almost believed summer is here (which was the idea!) So I would say, the salad was a success! Do try it and see how it pleases you too. Enjoy!

Ingredients

Thick Yoghurt (or Greek Yoghurt) - 1 cup

Big Onion (finely chopped) - 1/2 an onion

Carrot (grated) - 1

Corn (or any other fruit) - 4 to 5 tbsp (add more if you like the crunch)

Golden Raisins - 4 to 5 tbsp (add more if you like the sweetness)

Salt - to taste

Method

Cook the corn and leave to cool. (thaw, if using frozen corn) Clean raisins and soak for 10 minutes in water. Drain and keep aside.

Beat the yoghurt lightly till smooth. (be careful not to beat it briskly, make sure you keep the texture and consistency of the yoghurt intact) Add the salt and mix well. Now add the chopped onions, grated carrots, cooked corn, and raisin and combine well.

Serve chilled with Rotis/Pulav.

Notes: If you are using apple instead of corn, make sure you add it just before serving to avoid discolouration of apple thus spoiling the overall appearance of the salad.

Source: Georgechayan

Pineapple Salsa

Pineapple is such a perfect juicy fruit with it's vibrant tropical flavour that balances the sweet and tart. It is available year around at a nominal price. I made this salad with pineapple and a few other veggies in hand and it tasted delicious. Of course, you can be creative and throw in other veggies or even nuts. (roasted peanuts, almonds etc...)

Delicious, refreshing and no fat or cholestrol. This easy salad with pineapples and bell peppers is very gourmet-tasting! And if you have guests and have loads of cooking to do, here is an easy salad that can be done in a few minutes and it will definitely leave your guests wanting for more. Simply toss in some pineapple chunks with other simple ingredients and voila - a perfect salad that looks and tastes like summer itself! This summer salsa would be an excellent accompaniment to asian cuisine in particular (especially thai food) or you could even take it to a barbeque party or potluck where it's sure to be the talk of the party!

Try out this flavourful salsa and you are sure to love it.

Ingredients

Pineapple (cut into medium size cubes) - 1/2 of a whole (refer notes)

Red Bell Pepper/Red Capsicum (cut into medium size cubes) - 1 (big)

Carrot (cut into medium size cubes) - 1 (big)

Big Onion (diced) - 1 (small)

Lemon juice - a few drops (refer notes)

Pepper (crushed) - a pinch

Salt - a pinch

Method

Take a serving bowl, add all the ingredients into it and toss well. And that's it! Cool or what?!

Notes:

Choose a good ripe pineapple which is juicy and has a good balance of sweet and tart.

Make sure not to overdo the lemon juice because the sweetness of the pineapple is the key flavouring agent in this dish.

Potato and Chickpea Salad

Today's recipe is extremely easy and a very refreshing salad. It also turns out to be a yummy lunch option (I had this for lunch today) Easy to put together and good on your stomach, it is great to take a break from heavy food. I'm sure we all love chickpeas (black or white) and we often make delicious chickpeas curry to go with puttu (steamed rice flour) or a tasty, spicy chole to go with batura and poori. But this dish is different from what we normally cook. Today I decided to make a refreshing salad with chickpeas and potato.

Remember I told you that both Reju and I are trying to be careful with food? It definitely has worked for Reju because he has been very consistent with his exercise too. Unfortunately for me I haven't been consistent with my exercise regime at all and hence have put on oodles of weight :( :( And I think things are getting out of hand and so I thought I would resort to a healthy salad for sometime. (without the creamy rich dressing, of course) Since I felt I have abused my stomach enough, I thought I would resort to a lighter salad and what follows is how I put it together.

Ingredients

Chickpeas (Kabuli Chana) - 1 cup

Tomato (finely chopped) - 1 (big)

Big Onion (finely chopped) - 2

Green chillies (finely chopped) - 1 (adjust as per spice tolerance)

Potato (cut into small cubes) - 1 (small)

Coriander leaves

For the Dressing

Chaat Masala - 2 to 2 1/2 tsp

Salt - to taste

Lemon juice - 1 tbsp

Method

Soak the chickpeas overnight and cook in the pressure cooker till done. Keep aside. Parboil the potatoes and keep aside.

Take a serving dish and add the cooked potatoes and chickpeas into it. Throw in the rest of the ingredients and toss till everything is combined well. Check for salt.

Notes:

1. You can parboil the potatoes with a pinch of salt.

2. Add more lemon juice if you like it nice and tangy.

3. You can avoid the potato if you want to, the chickpeas with the lemon juice dressing is tasty too.

Aloo ka Raita

Yoghurt is always a must at home with any meal. Yesterday I made this simple raita for dinner and we loved it. Very refreshing and wholesome. I love the "khatta-meetha" blend in some of the dishes and this raita is a perfect example of the same. The tanginess of the spices and sweetness of sugar makes this dish lip smacking good. Enjoy!

Ingredients

Potatoes (boiled, peeled & diced) - 2 cups

Yoghurt - 2 cups

Salt -to taste

Black Pepper powder - 1/4 tsp

Cumin powder (roasted) - 1 to 2 tsp

Red Chilli powder - 1/4 tsp

Coriander leaves (chopped) - 2 tbsp + little more for garnish

Sugar - 1/2 tsp

Method

Beat the yoghurt till smooth and pour into the serving dish. Add salt, black pepper powder, 1/2 of the cumin powder and coriander leaves to the potatoes and mix well. Transfer this potato mix into the yoghurt and garnish with rest of the cumin powder, red chilli powder, sugar and coriander leaves. Serve chilled.

Source: NDTV Good Times

Garden Fresh Salad

Salads are always very refreshing and light and works really well during hot summers. Salads have always been a regular on my menu back home where we used to eat salad even with rice! My dad is a big fan of fresh salads and so I grew up eating them. But, Reju is a hard core meat lover and so salads were not a very important part of the menu until recently both of us became conscious of gaining weight and are now trying our best to lose a few pounds! Hope that works! So salads have become a very integral part of our menu now, and this particular salad is quite popular. Both of us love it. It is very healthy and is also a treat to our taste buds.

This dish is extremely refreshing since the dressing is made of yoghurt. For a change, you can make something healthy and not compromise on the taste.

So here is the recipe for Garden Fresh Salad

Ingredients

Vegetables - 2 cups

Yoghurt - 1/4 to 1/2 cup

Olive Oil - 1 tsp

Mustard powder/Mustard paste - 1 to 2 tsp

Sugar - 1 tsp

Pepper powder - 1/2 tsp

Salt - to taste

Method

Beat the yoghurt well and add olive oil, mustard powder/paste, sugar, pepper powder and salt. Combine well. Now add the veggies and mix well so that the veggies are coated with the yoghurt dressing. Refrigerate for 2 hours or more and serve chilled.

Notes: You can use no/low fat yoghurt for the healthier version.

You can use any veggies you like in this salad, though I strongly recommend celery, capsicum and spring onions because it gives a very special flavour. I have used cucumber, carrot, capsicum, purple cabbage, celery and lettuce.