Evergreendishes

Category: salads

  • Fresh Fenugreek salad | Hasi menthe kosambri

    Fresh Fenugreek salad | Hasi menthe kosambri

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    Fresh Fenugreek salad is a simple, healthy and tasty salad. It pairs well with jowar roti. It is commonly called as Hasi Menthe Kosambri in Kannada.

    Hasi Menthe is the Kannada word which translates as raw fenugreek leaves and kosambri refers to a salad.

    In North Karnataka, a variety of dishes are served with jowar roti. Chutney, palya, kossambri and not mention the various podis. It is one such food the people of the region enjoy. Menthe kosambri is a simple, rustic yet tasty to the core. Now, one need not wonder if the recipe is of any use. If you do not make jowar roti, you can serve it with chaapthi. The best thing is it can be eaten as a snack too, add a few cherry tomatoes, top with nuts and a salad bowl packed with nutrients is ready.

    I was amazed when I read the numerous benefits of fenugreek leaves. It is rich in nutrients as Folic acid, Vitamin A, B, K and C. It also contains riboflavin and niacin. The fibre helps in flushing out the toxins from the body. It also helps in treating gastritis and indigestion. Fenugreek leaves are one of the richest source of  Vitamin K.  It is heart friendly. It is rich in antioxidants. They help in proper functioning of the kidney. It helps in controlling cholesterol which may result in stroke, high blood pressure and heart failure.

    Ways to serve the salad :

    • It tastes great with millet flat bread. It is quite common to pair it with jowar roti along with a sabzi and chutney.
    • It pairs well with khichdi along with pickle
    • It can also be used as a side dish with any meal.

     

    fresh fenugreek salad
    platter of green salad

    What goes in the salad ?

    • Fenugreek leaves : Use fresh leaves. Use only the leaves, discard the stem. Use whole leaves in salad. Wash them and put them in a colander for sometime. The long fenugreek leaves are ideal for salads.
    • Onion : Chop it finely.
    • Tomato : chop it finely.
    • Cucumber : wash well and cut into bits.
    • Peanuts : Roast and discard the skin. Grind coarsely.
    • Salt : to taste
    • Pepper powder: for that spicy kick
    • lemon juice : to balance all flavours

    How to assemble :

    Put all the ingredients in a bowl and toss them

    You may add cherry tomatoes, grated cheese and a splash of olive oil. Be creative with your choices.

     

    Other  kind of salad recipes :

    kidney bean and corn salad
    kidney bean and corn salad
    watermelon rind salad
    watermelon rind salad

     

    Print Recipe
    fresh fenugreek salad
    Evergreendishesdev

    Fresh Fenugreek Salad

    5 from 8 votes
    Fenugreek leaves salad is a simple, easy to make salad. It tastes good with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 4 people
    Course: lunch, mid-day snack
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup fenugreek leaves
    • 1 onion
    • 1 cucumber
    • 1 tomato
    • salt
    • pepper powder
    • lemon juice
    • 1 teaspoon roasted peanut coarsely powdered

    Equipment

    • 4 small bowl
    • 1 big bowl
    • 1 serving spoon
    • 1 colander

    Method
     

    1. Wash the greens and keep it aside. Refer tips below on using it.
    2. Cut onion, cucumber and tomato into small pieces.
    3. In a bowl add the ingredients and toss them.
    4. Serve it fresh.

    Notes

    Use fresh fenugreek leaves. Use only the leaves, discard the stems. Whole leaves do not taste bitter, hence whole leaves are used after washing and drying them on a colander.
    Add salt just before serving.
    Do not skip on lemon juice, it lends a good taste to it. 

    About the event :

    Sending this to, ” Greens on My Plate” at Shhh Cooking Secretly. The theme for the month of August was was suggested by Seema Doraiswamy Sriram. Seema has used Asian greens to make a tasty  Gailan Stirfry.

    My partner was Aruna Saras Chandra. As the salad fits the theme, I requested to give the ingreedients accordingly. She suggested pepper and lemon juice. Aruna made Gongura Pachadi with cumin and fenugreek seed, the secret ingredients I had given

    shhh cooking secretly

    About the event :

    An old post was updated with better content. Sending it to Foodies_Redoing Old Post No 142, a fortnightly event. I am joining after a break for sometime.

    Pin it for later :

    fresh fenugreek salad
    fresh fenugreek salad                                                                                                                                                                              If you ever make Fresh Fenugreek Salad in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

  • Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

    Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

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    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. It is vegan and gluten-free.

    Some days are a bit dull, we feel bored to cook but need something tasty on the platter. This salad comes handy, it can be assembled with just a handful of ingredients. It is ideal to serve as a light snack too.

    Nutrition:

    Kala Chana is rich in proteins and fibre. It also contains carbohydrates, vitamins like B6, C, folate and minerals such as magnesium, iron, copper and phosphorous.

    Benefits of Kala Chana

    1. It is a good source of proteins for vegetarians.
    2. It is diabetic friendly. It helps to keep the blood sugar levels balanced throughout the day.
    3. It helps in weight loss. Roasted chana provides a good amount of fibre and protein. It keeps satiated for a longer period.
    4. The iron content in it helps to prevent anaemia and boosts the energy levels.
    5. The fibre helps in reducing the constipation disorders.

    Uses :

    1. It can be used in numerous ways, as for breakfast, with chapati  to make delicious dhaba style kala chana or  a simple, no onion garlic sundal for fasting days.

    About the event:

    Sending this to theme”Salads” at Shhhh Secretly Cooking Challenge. It is a monthly event, theme is suggested by a member, members are paired and work with the secret ingredients given. The theme was suggested by Kalyani, a talented blogger. I loved her  Barley Summer Salad and Onion Sesame Pull Apart Bread . I was paired with an old friend and wonderful blogger Shobana Vijay, she gave me black chickpea and lemon juice as the secret ingredients and I have prepared this one. We enjoyed this salad, it makes a good snack too. I had given Shobha, salt and raw mango as the ingredients and she made the healthy  Sprouted Moth Salad. I loved her recently published  chocolate almond cake, looks so delicious.

    shhh cooking secretly

    Kala  Chana Salad / Black Chick Pea Salad

    Ingredients:

    • 1 bowl black chana
    • 1 onion
    • 1 tomato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method:

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Kala Chana Salad

    Black Chana Salad is tasty and healthy, ideal to serve as a snack also.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 bowl black chana
    • 1 onion
    • 1 to mato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method
     

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Notes

    • The boiled water can be used in soups. 

    Pin it for later :

    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. Give a try to this recipe.
    Black Chana Salad / Chick pea salad

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Watermelon Rind Salad

    Watermelon Rind Salad

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    Watermelon rind salad is tasty, crunchy, packed with nutrients and easy to prepare.

    Summer calls for fruits, juices and salads. Watermelon is a summer fruit and ideal to eat as a snack. The red fruit is sweet and quenches the thirst with every bite. But, do you know that every part of the water melon is edible, seeds, rind and of course the fruit.

    The seeds can be eaten directly ( there’s no tree growing within the belly) though the best way is sprouted, shelled and dried. They are power house of nutrients.

    Water melon rind is the white part that is usually discarded. But, do you know that these peels have lot more nutrients and it’s time we find ways of using them. Moreover, the waste that is thrown is also reduced.

    It is rich in Vitamin B and  Vitamin C. Recent studies have also shown that it consists of citrulline, a compound linked to many benefits is stated by Journal of Chromatography in June 2005 issue. Although, some notes suggest that the green part too is edible, I have not tried it. I am using only the white part of the rind. You can easily scrape it with a sharp knife.

    The rind can be used in amazing ways. It is crunchy and resembles the cucumber in taste. I am making  good use of the rind these days, do keep a watch on this space for more ideas.

    Today, I have a salad recipe for you. The salad is easy to make and delicious, serve it as a snack or as an accompaniment with any meal.

     

    Watermelon Rind Salad                            watermelon rind salad

    Ingredients:

    • 1 cup watermelon rind
    • 1 cup cucumber
    • 1 onion
    • 1/2 cup pomegranate arils
    • 1 tomato
    • salt
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice.

    Method :

    • Cut the rind into small pieces.
    • Cut the cucumber into small pieces.  I have used the long variety of cucumber.
    • Chop the onion finely.
    • Use firm tomato for salads.
    • In a wide bowl, add the rind pieces, cucumber, onion, tomato, and pomegranate arils.
    • Add salt and pepper powder to it. Put lemon juice and mix it.
    • Watermelon Rind Salad is ready to serve.

     

    Here’s the video clip

    Here are a few other ways to use the rind. Shailendra Sharma innovatively used the rind  to make tuty fruity. Lata uses it to make a left over rind halwa.

    watermelon rind salad

    Watermelon Rind Salad

    Watermelon rind salad is tasty, crunchy, packed with nutrients and ideal way to use the peel of fruits.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: dinner ideas, healthy snacks, lunch ideas
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup watermelon rind
    • 1 cup cucumber pieces
    • 1 onion
    • 1/2 cup pomegranate arils
    • 1 to mato
    • salt
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice

    Method
     

    1. Cut the rind into small pieces.
    2. Cut the cucumber into small pieces.  I have used the long variety of cucumber.
    3. Chop the onion finely.
    4. Use firm tomato for salads.
    5. In a wide bowl, add the rind pieces, cucumber, onion, tomato, and pomegranate arils.
    6. Add salt and pepper powder to it. Put lemon juice and mix it.
    7. Watermelon Rind Salad is ready to serve.

     

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free.

     

     

  • Sprouted Moong Salad

    Sprouted Moong Salad

    Sprouted Moong salad is an easy to make, tasty and healthy snack to serve for people of all age group. It is ideal as a side dish with any meal, pairs well with chapati or phulka too. It is ideal to eat as a snack too.

    sprouted moong salad
    sprouted moong salad

    What are sprouts?

    Sprouts are seeds that have germinated and become tiny plants.

    How to make sprouts ?

    I had written a post earlier, do take a look at it.

    Can it eaten be raw?

    Yes, it can be eaten raw. In fact, we like it that way only. I never boil or steam moong sprouts for salads. They are sweet and easily chewable. But, I make sure I am putting in the fresh ingredients, a few days old, stored in the refrigerator will never taste good. It needs to be cooked. But, there has been a controversy, saying that, raw sprouts may contain harmful bacteria. The reason raw sprouts are risky is because they need to be grown in warm, humid conditions in which harmful bacteria such as E Coli and Salmonella also happen to thrive. There are chances of food poisoning taking place.

    How to prevent food poisoning?

    Store them in refrigerator at temperature below 8 degree Centigrade. Wash hands before using sprouts. Avoid eating sprouts with a strong smell or slimy appearance. If you are buying sprouts from stores, go for chilled ones.

    What are the benefits of using sprouts?

    Sprouts are rich in nutrients and low in calorie. The sprouting process helps to increase protein content. They also contain lower level of antinutrientsm making it easier for your body to absorb all the nutrients they contain. They contain higher amount of insoluble fiber, which eases digestion and may help reduce constipation. The sprouts also help to control the blood sugar level.

    My other salad recipes are : Kidney Bean and Corn Salad, Two Way Crunchy Salad, Watermelon and Cucumber Salad

    Let’s get to Sprouted Moong Salad

    Ingredients:

    • 2 cup moong sprouts
    • 1 cup cucumber
    • 1 capsicum
    • 1 tomato
    • 2 green chilly
    • 1/4 teaspoon chat masala
    • salt to taste
    • 2 teaspoon olive oil
    • 1 tablespoon chopped coriander
    • 1/2 lemon

    Method:

    1. Cut the veggies finely, do not cut the chilly into small pieces, it may be hot.
    2. Take a bowl, add the ingredients, mix. Add lime juice and chopped coriander to it.

    Take a tip:

    • Onion may be added, but we prefer without it.

    This glass bowl from Borosil is ideal for mixing salad or evebn to make puddings. It is made from high quality borosilicate glass, can with stand high temperatures and can be used both in microwave and oven. I love this product which I have since many years.

     

    sprouted moong salad
    Evergreendishesdev

    Sprouted Moong Salad

    Sprouted moong salad makes a good snack to binge in the evenings. It is ideal to serve as a side dish in any menu too. 
    Print Recipe Pin Recipe
    Course: healthy snacks, salads
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup moong sprouts
    • 1 cup cucumber
    • 1 capsicum
    • 1 tomato
    • 2 green chilly (optional)
    • 1/4 teaspoon chat masala
    • salt to taste
    • 2 teaspoon olive oil
    • 1 tablespoon chopped coriander
    • 1/2 lemon

    Method
     

    1. Cut cucumber, capsicum and tomato into small pieces.
    2. Add the sprouts and all the veggies in a bowl.
    3. Put salt, chat masala, olive oil, give a mix. Finally, add lemon juice to it. 

    Notes

    Onions may be added. 

    Pin it for later :

    sprouted moong salad
    sprouted moong salad

    This is my entry to  My Legume Love affair #122 fondly called as MLLA – an event which celebrates the glory of pulses/ legumes. It was started by Susan of The Well Seasoned Cook of  and been hosting by Lisa of Lisa’s Kitchen. The MLLA #122 is hosted by my friend and co-blogger Renu Agarwal Dongre of  Cook With Renu

    If you ever recreate this salad, do tag @foodiejayashree on Instagram or @evergreendishes on Twitter, I will be happy to see and share your work further.

    Do follow Evergreendishes on Facebook and be the first one to be notified.

    I hope you have got our e-book of handy hints by now !

    Dmoz Directory

  • Kidney Bean and Corn Salad

    Kidney Bean and Corn Salad

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    Kidney bean and corn salad is a tasty and nutrition packed snack to binge anytime. Serve it with lunch or as a light snack,  it is definitely a crowd pleaser. 

    Salads form an important part of our diet. They are filling, tasty, easy to prepare and most of all, packed with nutrition and less on calories. It helps in the daily struggle to eat nutrition packed food.

    We love this kidney bean salad, it is so tasty and filling. It is good to indulge in healthy eating on a regular basis.

    Legumes are the seeds or fruits of a family of plants called Fabaceae. Legumes are the essential food in any vegetarian diet. They are a significant source of proteins, dietary fiber, vitamin B and dietary minerals.  The well known legumes are clover, alfalfa, peas, beans, chickpeas, lentils,  lupia bean, soybean, peanuts and tamarind.

     

    Today, I have chosen kidney beans as the star ingredient here. Kidney bean is popular as Rajma in our country.  Rajma Chawal is one of the cherished food of the North Indians, a gravy in which kidney beans are cooked.

    Kidney beans are rich source of protein, carbohydrates and dietary fiber. It help in building the bones and  keeping the heart healthy. It  helps in weight reduction and improves metabolism. It strengthens the digestive system and improves the metabolism.

    One cup (256 grams)  of cooked kidney beans contains roughly 215 calories. It has 13.4 grams of protein and 13.6 grams of fiber. The folate is 23% of the RDI (Recommended Daily Intake), mangane is 22% of RDI, Vitamin K is 48% while Thiamine is 30% of RDI.   Source : www.healthline.com

    kidney bean and corn salad
    kidney bean and corn salad
    kidney bean and corn salad
    Evergreendishesdev

    Kidney Bean and Corn Salad

    5 from 3 votes
    Kidney bean and corn salad is a tasty and healthy snack to binge anytime. 
    Print Recipe Pin Recipe
    Prep Time 8 hours
    Cook Time 1 hour
    Total Time 9 hours
    Servings: 6 people
    Course: evening snacks, lunch ideas, midday snack
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans
    • 1 cup sweet corn kernels
    • 1 onion
    • 2 cucumber
    For the dressing
    • 1 teaspoon mustard powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon oregano
    • 1/2 lemon juice
    • 2 teaspoon olive oil
    • salt to taste

    Method
     

    Pre-requisites
    1. Soak black beans overnight or for seven to eight hours.
    Method:
    1. Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself. 
    2. Cut onions finely. Cut cucumber into small chunks.
    3. Put the corn kernels in hot water. 
    4. Take the beans and put them in a bowl. The water may be used later. Add other veggies to it. 
    5. In a small bowl, mix all the ingredients for the seasoning, and put it over it. 
    6. Gently mix and serve.

    Notes

    • Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again  if not done properly.
    • Canned beans may be used.
    • I have used frozen corn here. 
    kidney bean and corn salad
    kidney bean and corn salad

    Sending this to My Legume Love Affair #120 hosted by Jagruti of JCookingOdyssey. popular as MLLA, this event which spotlights on Legumes  was  started in 2008 by Susan  of The Well Seasoned Cook. Currently, it is run by Lisa of Lisa’s Kitchen. 

    If you have liked this post, do leave a comment. It motivates me to write more.

    If you ever make this recipe, do take a photo of your creation and tag me on Instagram @foodiejayashree or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

    Pin it for later:

    kidney bean and corn salad

     

     

  • Raw Mango Salad

    Raw Mango Salad

    Raw mango salad is a tasty and easy to make snack to binge on.

    It’s an unusual weather these days, mornings are yet pleasant, days are warm, by afternoon, the temperature has reached it’s peak. Not to think of the days ahead, when it will be more hot. Trees are full of beauty blossoms. Raw mangoes,  watermelon, candies and juices are enjoyable to eat and have these days.

    raw mango salad
    raw mango salad

    My other raw mango recipes:

     

    Raw Mango Salad

    Ingredients:

    • 1 raw mango ( not sour)
    • 1/2 onion
    • 1/4 capsicum
    • 1/4 teaspoon pepper powder
    • 1 teaspoon flax seeds
    • 1/2 teaspoon olive oil
    • salt to taste

    Method:

    1. Wash the raw mango, scrape the skin and grate it.
    2. Cut the onion and capsicum into small pieces.
    3. Dry roast the flax seeds lightly on a low flame for one minute.
    4. Take a bowl, add the veggies, put the pepper powder, salt and roasted flax seeds. Mix it.
    5. Top it with olive oil , mix and serve.
    raw mango salad
    raw mango salad

     

     

    raw mango salad
    Evergreendishesdev

    Raw Mango Salad

    Raw mango salad is a tasty and healthy snack to binge during the summer season. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 2 people
    Course: evening snacks, raw mango recipe, Salad
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 raw mango not sour
    • 1/2 onion finely cut
    • 1/4 capsicum finely cut
    • 1/4 teaspoon pepper powder
    • 1/2 teaspoon flax seeds
    • 1/2 teaspoon oil

    Method
     

    1. Wash the raw mango, scrape the skin and grate it.
    2. Dry roast the flax seeds. 
    3. In a bowl, mix the veggies. Put the pepper powder, salt and roasted flax seeds to it. Mix well.
    4. Drizzle olive oil, mix and serve immediately. 

    Notes

    The raw mango should not be sour. 

     

    If you ever try this, do let me know how it was. Connect with us on Pinterest and Instagram. Like our Facebook page, we are buzzing with activity there.

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    Until next time,

    Life is all about the beautiful moments that you create, make it awesome.

    Cheers!

     

     

  • Mixed Vegetable Salad | healthy eating

    Mixed Vegetable Salad | healthy eating

    Mixed Vegetable salad is a tasty and refreshing salad. It is ideal as a snack or as an accompaniment with any meal.

    Today, salads form an important part of our diet more so than ever. We are more mindful of what we eat, though cannot cut down at all times. The alarming rise of death rates, obesity and risk to life style diseases are some of the factors that have made us to change for good.

    Salads are highly nutritious and less in calories. They are filling and tasty. Here is one such salad that I love to binge on.

    mixed vegetable salad
    mixed vegetable salad

    Mixed Vegetable salad

    Ingredients:

    • 4 cucumber
    • 1 onion
    • 1 tomato
    • 1 capsicum
    • 1 cup sweet corn kernels

    For the seasoning:

    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method:

    • Wash all the vegetables (except the onions).
    • Cut the cucumber into small pieces.
    • Dice the tomato and capsicum into small cubes.
    • Cut the onion finely.
    • Put the corn kernels in hot water for sometime, drain the water and put in a colander after sometime.
    • Mix all the veggies in a bowl.
    • Mix the pepper powder and salt in lemon juice. Add olive oil to it. Mix and pour it over the salad.
    • Chill and serve.

    Take a tip:

    • You can add carrots, I have not added here.
    • Add walnuts and raisins if you are giving it to children.

    A few of my other salad recipes Watermelon and cucumber salad Kidney bean salad Two way crunchy salad  Exotic Spinach Salad

     

    mixed vegetable salad
    mixed vegetable salad
    mixed vegetable salad
    Evergreendishesdev

    Mixed Vegetable Salad

    Mixed vegetable salad is a refreshing and healthy salad. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 4 cucumber
    • 1 onion
    • 1 red tomato
    • 1 capsicum
    • 1 bowl sweet corn kernels
    For seasoning
    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method
     

    1. Wash the veggies (except onion) and pat dry.
    2. Cut onions finely.
    3. Cut cucumber into small pieces.
    4. Dice the tomato and capsicum.
    5. Put the sweet corn kernels in hot water for sometime. Drain and put in a colander.
    6. Mix all the veggies together.
    7. Mix the lemon juice, pepper powder, salt and olive oil.
    8. Put the seasoning over the salad. Chill and serve.

    Notes

    If you are using fresh corn, you need to boil them. I have used frozen corn kernels.

     

    Salad recipes from co-bloggers :

    Grilled Corn Nectarine salad  Chickpea with fruit and nutsalad  Grilled paneer salad with honey viniagerette  Fruit and Veggie Pasta Salad Cold Noodle salad

    If you have liked this post, do share it further. Appreciate all your comments, it really motivates me to write more. Follow evergreendishes on all other social media.

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  • Watermelon and cucumber salad

    Watermelon and cucumber salad

    Watermelon and cucumber salad is a tasty and refreshing salad. It is ideal to serve as  a  mid-day snack. Watermelon and cucumber make a match made in heaven, the salad is one of the good ways to enjoy the fruit.

    Summer, I really dread this season.  One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of  seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool  snack to binge on. An ideal salad to beat the heat, as both are rich in  water content.

    Watermelon is a 92 % water content fruit, thus ideal to keep oneself hydrated  for summer. It consists of vitamin A, C, B6, lycopene, aminoacids, potassium and antioxidants. Lycopene, a carotenoid antioxidant is much more in watermelon than in a tomato.

    It is good for cardiovascular and bone health, prevents cancer, diuretic and a kidney support. It also helps in healing scars and wounds. It is also good for the eyes and skin.

    Moreover, did you know that even the rind and seeds of watermelon are edible? The rind has more lycopene than the red flesh. Here are  a few recipes to enjoy with the rind. Use it as a smoothie, it is filling and a good way to enjoy the benefits of rind. You can even use it to make a dosa.

    Cucumbers have always played a key role in salads. They belong to the same family as watermelons and rich in water content. The benefits of cucumbers are so many, that one needs to eat them regularly on a daily basis. Rich in fibre, helps in weight loss, fights stress and inflammation and also helps prevent cancer. Thankfully, this vegetable is available all year round.

    Now, let me tell  you about  the watermelon and cucumber salad that I have been singing about. It was crunchy , tasty and loved binging it. A perfect summer treat !This post is for the Culinary Hoppers blog hop with the theme “Salads ”

    Watermelon and cucumber salad
    watermelon and cucumber salad
    Watermelon and cucumber salad
    Recipe Type: Salad
    Cuisine: International
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 2
    A tasty, crispy salad ideal for the summer.
    Ingredients
    • Watermelon pieces 1 bowl
    • Cucumber (large variety) 1
    • For seasoning :
    • Olive oil 2tsp
    • salt to taste
    • pepper powder 1/2 tsp
    • lemon juice 1tbsp
    Instructions
    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.
    watermelon and cucumber salad
    watermelon and cucumber salad
    watermelon and cucumber salad

    Watermelon and Cucumber Salad

    A tasty, crispy salad ideal for the summer.
    Print Recipe Pin Recipe
    Course: salads
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 bowl Watermelon pieces
    • 1 Cucumber large variety
    • For seasoning :
    • 2 tsp Olive oil
    • salt to taste
    • 1/2 tsp pepper powder
    • 1 tbsp lemon juice

    Method
     

    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.

    Do check my Kiwi Lemonade, a wonderful drink for summer ! The mixed fruit popsicle is loved by both kids and adults. Cucumber lassi is ideal for those who love to drink something spicy and the tangy raw mango salad  makes a good snack to have in the evenings.

    And here are the other salad recipes of Culinary Hoppers

    Lebanese Tabboleh Salad by Vani

    Grilled Vegetable Pasta Salad by Piyali

    Roasted Sweet potato salad and Greek yoghurt dressing by Anu

    3 way peanut salad and Carrot Cucumber Slaw by Poornima

    Quinoa Salad in endive boat and Spring Fruit Salad by  Padma

    Thai salad with peanut butter dressing by Shubha

    Corn Salad by Shobana

    Roasted Cauliflower, Chickpea and Couscous Salad by Swati

     

    About the event:

    Sending this to Foodies_Redoing Oldpost 71, a fortnightly event. With time, we need to check our old posts. They need a revamp with  either text, picture or sometimes both. I am able to redo many of my posts. This is an old post which has been updated with better pictures and text.

    If you ever make this Watermelon and Cucumber Salad   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Watermelon and cucumber salad is refreshing snack during summer. It helps to keep the body rejuvenated.
    watermelon and cucumber salad
  • Healthy kidney bean salad

    Healthy kidney bean salad

    Kidney bean salad is a tasty, healthy and easy to make snack. It is packed with nutrition and ideal protein supplement for vegetarians. 

    Kidney bean aka rajma is a wonderful source of nutrition. It is one of the essentials in North India.They are widely used in gravy based dishes. But today, I have an interesting recipe here, Kidney bean salad, easy to make and healthy too.

    The kidney beans are dark red coloured and shaped like kidney. They are rich in molybdneun, folate,fiber, potassium, manganese, phosphorous, protein and vitamin B.

    They help prevent cholestrol. They provide fat free protein. They help in reducing the level of blood sugar, thus it is highly recommended for these patients. Being heart friendly, these also , give  folate to the body.  Like all legumes, it is rich in both kinds of fiber.It is considered to help in improving memory.

    Salads of legumes are packed with nutrition. They should be used more often in our daily diet. The first time I came across this kidney bean salad was  in the  book by cooking magnet, Tarla Dalal, loved the idea of making a salad of these. But the recipe here, is slightly different from the original and mine.

    Looking for more salad ideas ? Try this watermelon rind salad or sprouted moong salad  

    A similar salad can be read here.

    Over to the Kidney Bean Salad Recipe

    Kidney bean salad
    Recipe Type: Salad
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 3
    A healthy salad to brunch on.
    Ingredients
    • Kidney beans cooked 1cup, 100grams
    • onion 1 chopped finely
    • tomato 2 chopped finely
    • cilantro

     

    For the dressing :

    • olive oil 1tsp
    • salt to taste
    • chilli powder 1/4tsp
    • pepper powder 1/2tsp
    • chat masala 1/4tsp
    • lime juice 1tsp
    Instructions
    1. Take a wide bowl and add the boiled kidney beans. Add the onion and tomatoes.
    2. Mix the ingredients “for The dressing” in a bowl.
    3. Pour it over the veggies and chill in refrigerator.
    4. Serve with a garnishing of cilantro.
    Notes
    To cook the kidney beans, soak them overnight in water. Next day, discard the water, wash and put fresh water to it. Put in the pressure cooker and cook for at least eight whistles. Allow the pressure to release by itself.The kidney beans should be tender when touched with fingers.Otherwise, cook them again.
    healthy kidney bean salad

    Healthy Kidney Bean Salad

    Kidney bean salad makes a good snack to binge on. It should be consumed regularly by vegetarians. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: healthy snacks, Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans cooked
    • 1 onion finely chopped
    • 2 tomato finely chopped
    • cilantro
    For the dressing:
    • 1 teaspoon olive oil
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1 teaspoon lime juice
    • salt to taste

    Method
     

    1. Take a wide bowl. Add the boiled kidney beans. Put the onion and tomato pieces to it.
    2. Mix the ingredients, “For the dressing” in a bowl.
    3. Pour it over the beans, chill and serve.

    Notes

    Soak the kidney bean in water for eight hours. Drain the water, wash under running water and cook in the pressure cooker for a couple of whistles. They should be soft to eat. Do not remove until the pressure is released by itself. 

    About the event :

    This is an old post which I have redone with better pictures and text. Sending this Foodies_Redoing Oldpost29, which is a fortnightly event. Our old posts which were written long back are getting a fresh touch now, thanks to Renu Agarwal Dongre.

     

    Pin it for later:

    healthy kidney beans salad

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Exotic Spinach Salad for Doctor’s Day

    July 1 is celebrated as “National  Doctors  Day ” in India . These professionals spend and dedicate a lot of their time in the service of humanity. They treat the sick and assure to give all the help that they can, for the inevitable, no one can avoid. A yeoman service to the society. On this day, I present a spinach salad, dedicated to all the doctors.

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