Desi Fiesta

salad

Sauteed Red Cabbage – European Style

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I Love to have salads and mainly when it is red cabbage my H stresses me take it in high quantity as it is packed with nutrition. When I first saw this Sauteed red cabbage recipe by racheal ray I wanted to make them right away but went on postponing now finally I got to make this delicious and one among the favorites European style sauteed red cabbage. This is one famous German staple served with the main meal , I enjoyed them like a salad though. These are quick to make and so very nutritious .

People who are looking for a nutritious side for their meal then this is a perfect and yummy side too. I loved the attractive color it gave , its was so appealing as you might see . Lets move to this nutritious recipes.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36

Healthy salads

Recipe source : food network

Ingredients

Olive oil – 2 tbsp
Onion ( sliced)- 1 small
Red cabbage ( shredded) – 1/2 
Apple cider vinegar – 2 tbsp
Sugar – 2 tbsp
Pepper pd – 1/4 tsp
Mustard seeds – 1 tsp
Salt to taste

Method

  • In a pan heat oil add mustard seeds after they splutter add onion.
  • Saute them till they turn translucent.
  • Then add shredded cabbage , saute them till it wilts and cooked.
  • Add sugar, salt and pepper mix them well and cook for 5 more minutes.
  • Stir them occasionally.
  • Serve them warm as is or as a side for a meal .
European cuisine

Thengai Mangai Soya bean Sundal

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As navratri is nearing and only few days left I wanted make this sundal for this festive occasion . Navratri in India is celebrated in a very grand manner where Bengali’s have durga pooja. Hindu’s have Golu, And some perform fast the 9 days in this festival. We have pooja for our goddess make sweets and offer her the 9 days but some simple have made it two first and last day and other days they offer   gudd or jaggery to goddess.In our home my mom used to make some sweets all 9  days before . 

When I was small I always awaited for this navratri arrival as My friends used to call me for visiting their Home to see Golu. Golu is a toy festival celebrated during the festival of Navratri  in Southern India.This is an exhibition of various dolls .I always used to get a handful of sundal for one visit to see this Toy exhibition. So here is my fav healthy sundal. So for my first day of BM under festival them I am sharing this delicious sundal navratri spl 🙂 Lets Move on to the recipe.

sundal
soya bean raw mango sundal
Beach sundal



 Ingredients 

Soya bean – 1 cup ( soaked for 2 -3 hours in Hot water )
Dried Red chillies – 2 Nos
Urad dal – 1 tsp
Mustard seeds – 1/2 tsp
Grated Coconut – 3-4 tbsp
Raw Mango – chopped  1/4 cup
Grated carrot – 1/4 cup
Curry leaves  – 1 sprig
Oil – 1 tbsp
Coriander leave to garnish
Salt to taste

Method

  • I soaked the soya beans on the same day for 3-4 hours in hot water but if you are prepared prior to make them you can soak them overnight.
  • Pressure cook soya beans  with little water and small amt of salt and pressure cook  for 3 whistles ( It shd not turn mushy). strain the water and keep it aside 
  • In a pan heat oil , add mustard seeds after they splutter add urad dal and curry leaves .
  • Saute till the urad dal turns golden brown , then add red chilles , cooked soya beans and mix them well.
  • Now add grated carrots , chopped  raw mango and saute for while , add grated coconut in the end .
  • Add salt as per you taste (remember you have already added salt for soya bean while cooking so add it as needed)  ,mix well, garnish with coriander leaves and serve them warm.
navratri spl sundal

Tips 

  • Soya beans can be soaked over nite but if you forgot to do so just soak then in hot water for 2-3 hours and then pressure cook this works as well for me .
  • I like to keep the raw Mango in chunks . If you want you can grate them even

snack sundal
sundal
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33
Linking it to “Vegan Thursday “. You can check the other members in this new group “Vegan Thrusday” Here.
Sending To priya’s versatile recipes and  Spicy Treat

Som Tam/ Som Tum ( Thai Green papaya Salad) – Veg version

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For letter S I thought of sharing this delicious and a very healthy thai salad for Blogging Marathon . I am so surprised and happy that we have entered the last week of BM and having so much fun . This A-Z theme has been really helpful for me to try more n more international recipe and explore the world cuisine in my Kitchen :). I see so much difference  in my blogging technique and keep my self engaged always . Yes my H might be lil jealous about it 😛 But at the same time he is only specimen i have who always is so supporting and a great critic. 

Now Moving on to the recipe for Letter S .. I chose a very very delicious salad S for Som Tum/ Som Tam under street food theme. Thai papaya salad, also called “som tum” or “som tam” is a  juicy and lip smacking salad  which I enjoyed a lot and  didn’t even share with my H . This is a street food from Thailand which is with fish sauce and shrimp over there , But here is the vegetarian / Vegan som tum which we enjoyed a lot. You can adjust the spice level depending on you taste.

Ingredients

1 cup Firm green papaya, grated
3 tbsp carrots, grated
2 shallots / small onion
2 tbsp soy sauce
2-3 cherry tomatoes, sliced in half
1 cloves garlic, minced
1 tsp Grated Ginger
1 small green or red chili, minced
1/4 tsp Red chilli sauce ( Optional – u prefer them spicy )
1/2 tsp lemon or lime juice
1 tsp honey or sugar
 salt to taste
1 tbsp roasted peanuts (partly crushed )

Method

  • In a Mortor pestle smash garlic, chillis, lemon juice , shallots nicely till crushed.

Note : Since I did n’t have a mortar and pestle I made use of rolling pin as a smasher and in a bowl i smashed the ingredients with rolling pin .

  • In a bowl Combine all ingredients, except peanuts and toss them well. 
  • Mash together with a mortar and pestle or do as i did with a rolling pin  .Chill for at least 1/2 an hour.
  • Add crushed peanuts and serve cold.
  • Enjoy your vegetarian som tam/ som tum salad!

Tips 

You can add green long  beans / french beans to the recipe . Traditionally they add beans but haven’t added .

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Red cabbage carrot Slaw (Vegan Thursday )

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For Today’s vegan thurday i wanted share my fav and a very healthy salad or slaw . Red cabbage also known as purple cabbage which contains so many health benefits and highly recommended for women as it has antioxidants to kills the cancer cells  and prevents  breast cancer. 

While green cabbage is the most commonly eaten variety of cabbage, highly recommend cabbage is said to be  red cabbage because of its added nutritional benefits and its robust hearty flavor. It has been said that  health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases is high . 

 So to this healthy veggie i added carrot in this slaw recipe with a sweet and tangy dressing. Serve this flavorful cabbage  carrot salad chilled or at room temperature its going to taste yummy . Lets move on to the recipe.

Ingredients

1/4 cup Tofu mayonnaise ( How to prepare ?? click here for recipe )
11/2 tbsp sugar
1 tbsp vinegar or lemon juice
1/2 small head red cabbage, finely chopped or thinly sliced or shredded
1/4 cup shredded or grated carrot
3 tbsp Onion (Chopped finely)
2 tbsp  Golden raisins
2 tbsp chopped walnuts
1 tbsp chopped coriander
1/4 tsp pepper pd

Method

  • Combine mayonnaise, sugar,pepper and vinegar/lemon juice  for dressing and set aside.
  • In a bowl, combine the cabbage, carrot,parsley,onion, raisins, and pecans.
  •  Toss to blend and stir in the tofu mayonnaise mixture. 
  • Add more mayonnaise, if needed.
  • A refreshing and healthy vegan salad is ready to serve !!
Sending this to  Vegan Thursday .
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Mediterranean Chickpea Salad

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Salads are My all time fav and i skip lunch and have salads instead some times . Today am here with an delicious salad recipe to share which have become mine and H’s fav salad . I have always loved  the flavors in Greek style dishes! So this salad has all the flavour of Mediterranean incorporated to which i have made some change .This recipe is highly nutritious as it makes a great side dish, or quick and healthy snack by itself..It can also be  made as  an wonderful salad topper that pairs perfect with a grilled foods .. Thank so much to +Shobha Keshwani  ji  of Food Mazza to bring this to potluck party this month 🙂  We enjoyed this fresh salad completely . 

Ingredients

For Salad 

Chickpeas 1 cup (boiled)
Tomatoes 1 (diced)  ( I have used cherry tomatoes)
Onion 1 chopped into small pieces
Cilatro / Parsley …. handful  (chopped )  you may substitute it with coriander
Paneer – 2 tbsp (cut in to small pieces)

For the dressing

Olive oil 1 tbsp
Lemon juice or vinegar .. 1 tbsp ( I have used White Vinegar )
Garlic 1 cloves (crushed)
Hung curd / thick yogurt … 1 tbsp
Black pepper – For seasoning (to taste)
Salt  to taste
Cumin pd – 1 tsp

Method

  •  Mix all the salad ingredients in a bowl.
  •  In another bowl combine together the dressing ingredients.
  • Pour the dressing in the salad ingredients and toss them well with the help of fork and Spoon till well combined.
  • Refrigerate and serve it chilled.
Tips
  • You can use Tofu/ feta cheese instead of paneer. The original recipes call for feta cheese but i made them with paneer.
  • You can also add parsley to the recipe for extra flavour .
  • This salad taste more delicious when served chilled. 
  •  If you don’t find cherry tomato you can chop the whole tomato and add to the salad.

Thanks to shobha ji to bring this delicious salad this Month .

Sending to JCO Potluck Party

Sending To  Gujarati zaika

Sending To Cutchi kitchen

Mango de salsa/Mango salsa

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Hi friends am here with this months Taste and create pal Sharanya Palanisshami . Firstly apologies for posting late  this month .I was held up with some important work . So this month i was paired with lovely blogger   “Sara’s tasty bud”. She is such an lovely blogger and her blog is filled with awesome collection of recipes . As i had no time i tried her simple salsa recipe and love it so much . Thank you Sharanya Palanisshami  for sharing such an delicious salsa which i haven’t tired before.  I have my own twist to this ” Mango de salsa” by adding riped mango to it . Mango salsa is a tangy and spicy salad variety. Salsa as you know is spanish salad which can me made as  Pineapple slasa, Avacado slasa, tomato salsa etc .. Here  i saw this mango salsa at sharanya’s place and wanted to try this. Loved this salsa alot, we had this salsa with some tortilla chips.

Lets move on to this delicious recipe .

Ingredients

Raw Mango – 5 tbsp (chopped)
Riped Mango – 5 tbsp
Green chilli – 1 no
Onion 2 tbsp (chopped)
Tomato 2 tbsp (chopped)
Lemon juice-  1 tsp

Method

  • Combine all of the ingredients in a bowl. 
  • Season to taste with salt and pepper.
  •  If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. They even taste yumm.

Tips
 Serve this salad or salsa with any main course or with nachos/ doritos .

Pineapple Avacado salad

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This yummy salad is easy to prepare with in minutes and refreshing too. Pineapple avocado salad can be served with a meal or used as a salsa for tortilla or Doritos chips.  As avocado’s are great for dietetics this salad  makes a good and delicious choice for them. Now lets move on too this quick and easy salad recipe.

Ingredients

Pineapple – 1/2 cup (chopped)
Avacado – 1/4 cup (chopped)
Cucumber – 2 tbsp (chopped)
Onion – 1 tbsp (chopped)
Spring onion greens – 1tbsp (chopped)
Tomato – 2 tbsp (chopped)
Green chilli- 1 small (chopped)
Lemon juice- 2 tbsp
Red chilli flakes – just a pinch
Pepper pd – just 2 pinches for seasoning
Sugar – a pinch or two (optional)
Salt to taste

Method

In a bowl add all the chopped veggies and fruits. Add all the seasoning salt,pepper pd, lemon juice . Mix them well and salad is ready to serve with lemon dressing . 

Pineapple Salsa

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This one is my favorite and yummiest salsa which i wanted share here .. Salsa is nothing but Spanish term for sauce .. Today am going to share a unique and lip smacking variety of salsa-  pineapple salsa !!!

Lets look for the ingredients and method of this quick and easy salsa which needs no food processor or any equipment, only equipment needed will be your knife  🙂

Ingredients

1/2 cup chopped pineapples

1 chopped tomato (smal)
1 chopped onion (small)
2 to 3 tsp chopped coriander leaves
salt to taste
1 tsp sugar
2 tsp lemon juice
1/2 tsp dry red chilli flakes


Method


Mix all the ingredients together .serve immediately.. yuppie!!! your yummy pineapple salsa is ready..Isn’t tat simple i bet it will tastes really good .. you can have them as such as a salad or Have this salsa with some Doritos or any kind of chips ..



 

Black chickpea salad

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Black chickpea salad is an easy low calorie, oil free vegan salad. This is a super simple and easy salad with a tinge of spice. If you are on a diet this salad can be had with roti / Indian flat bread. You can also find this being sold in front of the famous Mysore Palace, railway stations etc. If you have cooked chickpeas, all it takes is to chop the vegetables and mix in.

Ingredients

1/2 cup dried black chickpeas.
1 onion, chopped.
1 tomato, chopped.
1 green chilly, finely chopped.
1/2 carrot, chopped or grated.
1 tsp lemon juice.
Salt to taste.
Coriander leaves to garnish (optional)

Method

  • Soak the dry chickpea overnight or about 5 to 6 hours.
  • Wash and drain the chickpea.
  • Put it in a pressure cooker with enough water.
  • Pressure cook for about 10 to 15 minutes or until the chickpeas are cooked.
  • Allow the chickpea to cool down.
  • In a large bowl add the chickpea and all the other ingredients and mix well.
  • Add more salt if needed.
Tips
  • If you have cooked chickpea, then all you have to do is chop the vegetables and mix it, ready in about 5 to 10 minutes.
  • Reduce green chilly by half if you cannot tolerate.
  • You can chill the salad and serve.
  • You can also make this recipe with white chickpea known as kabuli channa.