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Archive for the ‘Salad’ Category

Moong Beans Sprouts & Carrot Salad

30 Aug

There was lot of questions in me about the freshness of the vegetable being consumed. Usually we buy the vegetables and fruits once in a week and consume it slowly throughtout the week.  I always like to pick up the fresh vegetables and they look damm good in german shops and I occasionaly pick up the frozen easy to cook veggies, fruits and other food items.

As we all know consuming fresh vegetbales is healthy. Now there is a question of freshness in fresh vegetable or packed vegetable? The answer is tricky one.

I see lot of imported fresh vegetables and fruits in the shop looking  good and fresh.. Oranges from Spain, Kiwi from Chile, Grapes from Greece, Tomatoes from Italy and so on..These vegetables has to travel a thousands of kilometers to reach its destination. Imagine that these vegetables has to cross the change in weather and the germs and bacteria in the atmosphere that will affect the nutrients and degrade the quality. But if the vegetables are processed immediately from farm and packed, it may not loose its nutrients.

The Ideal freshness of vegetable is consuming it immediately after harvesting(after cleaning with a mild warm water). While this is not possible for everyone one of us, but there is a option atleast to make your legumes sprouts harvesting in your home….Ready to cook and eat with all nutrients packed in it.

This Sprouts Nutrition chart shows the for information about Vitamins, Minerals and other nutrients present in them.

Here is the recipe for this simple Moon beans salad. Moong beans is also called as green gram.

Ingredients:

  1. Moong beans sprouts – 1 cup
  2. Carrot – 1 cup, chopped in to small pieces
  3. Lemon – Juice of half lemon
  4. Pepper – 1/4 tsp
  5. Salt for taste.

Method:

1. Just add all the ingredients together and enjoy it.

 
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Posted in Salad

 

Lambs lettuce Salad & Basic Vinegar Sauce

20 Apr

Lambs lettuce is a juicy and mild flavored leaves. The name Lambs Lettuce appears as the leaf looks like lambs tongue. Other names are Corn salad or field salad. In Germany it is called Feld Salat.It is very interesting to know that this greens contains beta-carotene, B6, B9, Vitamin E, and omega-3 fatty acids and three times as much Vitamin C as lettuce (Source: http://www.wisegeek.com/what-is-lambs-lettuce.htm)

Ingredients for one serving

  1. Field greens – 1 cup
  2. Cherry Tomato – few
  3. Croutons – 2 Tsp

Basic Vinegar Sauce:

  1. Olive oil – 4 Tsp
  2. Vinegar – 1 Tsp (any vinegar)
  3. Onion – 1 Tsp finely crushed
  4. Salt a little.

Method:

1. To make the Salad dressing, add olive oil, vinegar, onion and salt one by one in a bowl by whisking it.

2. You can see the dressing starts thickening after whisking.

3. Now Wash the salad leaves , tomatoes and add it the bowl. Add the vinegar sauce and give it a quick mix gently.

4.  Serve it in the plate and add croutons on top and enjoy it.

Tip : 1. You can also make the vinegar dressing  in more quantity and store in fridge for a week or two.

2. This combination is absolutely good when you are dieting.

 
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Posted in Salad

 

Ladies finger Poriyal (South Indian Ladies finger Salad)

04 Apr

Ingredients:

 

 

  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Urad dhal – 1 Tsp
  4. Asafoetida – A pinch
  5. Curry leaves – 1 Strand
  6. Onion – 1/2 finely diced
  7. Ladies Finger – 2 Cup, cut in to thin pieces
  8. Salt for taste.
  9. Coconut – 1/4 cup ,Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

 

Method:

1. Spoon in the oil to hot pan. Add one by one mustard , urad dhal , Asafoetida and curry leaves.

2. Fry it for couple of seconds. Add onion and fry till golden brown color.

3. Add Ladies finger to pan and mix it gently.  Do not add water as it becomes sticky.

4. Add salt to it. Dont cover it,  cook in a slow flame for 15 mins.

5.  Before serving add coconut and mix it up.

Tip : Traditionaly, it is served as a side dish along with noon meals. You can also add Ladies finger poriyal to Rice and have a poriyal rice.

 
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Posted in Salad, Side Dish, Vegetarian

 

Cabbage Poriyal (South Indian Cabbage salad)

04 Apr

Ingredients :

  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Urad dhal – 1 Tsp
  4. Asafoetida – A pinch
  5. Curry leaves – 1 Strand
  6. Onion – 1/2 finely diced
  7. Cabbage – 2 Cup, cut in to thin strips
  8. Salt for taste.
  9. Coconut – 1/4 cup ,Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

Method:

1. Add the oil to hot pan. Add one by one mustard , urad dhal , Asafoetida and curry leaves.

2. Fry it for couple of seconds. Add onion and fry till golden brown color.

3. Add cabbage to pan and mix it gently. Sprinkle few drops of water to add more moisture to cook .

4. Add salt to it. Cover it and cook in a slow flame for 15 mins.

5.  Before serving add coconut and mix it up.

Tip : Traditionaly it is served as a side dish along with noon meals. You can also add Cabbage poriyal to Rice and have a poriyal rice.

 
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Posted in Salad, Side Dish, Vegetarian

 

Beans & Carrot Poriyal (South Indian Salad with Beans and Carrot)

31 Mar

Beans Carrot Poriyal


Poriyal is one of the easy way of cooking vegetable without the loss of nutrients.  First do the tempering and add vegetable of your choice and allow it to cook till 80- 90 %. Finally add the coconut for rich taste. In South Indian tradition, Poriyal is one of the side dish in noon meals. Carrot , Beans , Cabbage, Spinach are the usual vegetable used in Poriyal. I have tried Brocolli , Capsicum, Kohlrabi. All of them tastes wonderful. So go ahead and try enjoying Indian salad (poriyal).

Ingredients :

  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Urad dhal – 1 Tsp
  4. Asafoetida – A pinch
  5. Curry leaves – 1 Strand
  6. Onion – 1/2 finely diced
  7. Beans and – 2 cup ( Finely cut in to small pieces)
  8. Carrot -1/2 cut in to small pieces
  9. Salt for taste.
  10. Coconut – 1/4 cup , Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

Method:

1. Add the oil to hot pan. Add one by one mustard , urad dhal , Asafoetida and curry leaves.

2. Fry it for couple of seconds. Add onion and fry till golden brown color.

3. Add Beans and carrot to pan and mix it gently. Sprinkle few drops of water to add more moisture to cook .

4. Add salt to it. Cover it and cook in a slow flame for 15 mins.

5.  Before serving add coconut and mix it up.

Tip : 1. You can also add  poriyal to Rice and have a poriyal rice.

2.Try to mix the vegetables as it gives a nice contrast in color and attractive.

3. Green Vegetables retain the color if it is cooked open without lid.


 
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Posted in Salad, Side Dish, Vegetarian