Evergreendishes

Tag: salad recipes

  • 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

  • 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.

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