Category: Salads

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How to Steam the Sprouts | Steamed Sprouts

Sprouted foods are best eaten when they are steamed or cooked. Consuming raw sprouts is not advisable especially for grains, as it is susceptible to bacteria that causes food-borne sickness.

Sprouted food always taste better when it is soft but firm. Sprouts get cooked fast so when overdone, it becomes mushy. Here is a guide on steaming sprouts to the right texture.

Continue reading “How to Steam the Sprouts | Steamed Sprouts” →
On By Delicious GaloreIn Basic Recipes, Healthy Recipes, Indian, SaladsLeave a comment
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How to Grow Sprouts | Kabuli Chana Sprouts | Chickpeas Sprouts

Growing sprouts at home is easy. It is fresh, hygienic and free of any contamination that store-bought sprouts may have. Here is a guide on sprouting white chickpeas at home. There are two ways of growing sprouts, either using a container with breathable lid or tightly wrapping it in a clean porous cloth.

Continue reading “How to Grow Sprouts | Kabuli Chana Sprouts | Chickpeas Sprouts” →
On By Delicious GaloreIn Basic Recipes, Healthy Recipes, Indian, SaladsLeave a comment
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Thenga Manga Pattani Sundal

#Sundal #MarinaBeachSundal #Healthy #QuickRecipe #FestivalRecipe

Thenga Manga Pattani Sundal popularly known as ‘Beach Sundal’, is a
scrumptious snack that takes me down the memory lane of relishing
this at Marina Beach, Chennai. ‘Thenga’ in Tamil means coconut, ‘Manga’ means Mango (here, raw mango) and ‘Pattani’ means dried peas.

How to make Thenga Manga Pattani Sundal?

Prepared with very few commonly-used ingredients, the sundal is flavourful with the slight hint of tanginess from raw mangoes. This recipe can be made during Navratri festival as bhog. It can also be served as a party appetizer or as an evening snack along with tea. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.

Ingredients

  1. Dried yellow peas / Sukha Mattar – 1 cup
  2. Haldi – a pinch
  3. Salt to taste

For Tadka

  1. Refined oil – 2 tsp
  2. Mustard Seeds Rai – 1/4 tsp
  3. Asofoetida / Hing – a pinch
  4. Curry Patha – 3 or 4 leaves, torn into pieces

For Masala Paste

  1. Coconut – 1 tbsp, grated
  2. Green chilly – 1, small-sized
  3. Ginger- 1/4 inch piece
  4. Curry Leaves – 4 or 5 leaves

For Garnishing

  1. Raw Green Mango – 1 tbsp, finely chopped
  2. Cucumber – 1 tbsp, finely chopped
  3. Carrot -1 tbsp, finely chopped
  4. Coconut – 1 tbsp, finely chopped

Method

  1. Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
  2. Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
  3. Once the pressure gets released, drain the
    water and let it cool.
  4. Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
  5. In a kadai heat oil, add rai and let it splutter.
  6. Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
  7. Add boiled dry yellow peas. Mix well, adjust the salt if required.
  8. Remove from flame. Let it cool for a minute.
  9. Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot. 

Notes

  • Take care not to overcook the dried peas as it may change the taste and texture of the recipe.

For more salad recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Gado Gado, Mixed Fruit Salad with Chia Seeds.

Happy Cooking!

On By Delicious GaloreIn Healthy Recipes, Kids Recipes, Navrathri, Salads, South Indian, Starters, Tamil Nadu2 Comments
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Black Chick Peas and Corn Salad with ACV Dressing

#OilFree #Vegan

A wholesome salad, so refreshing to relish at any time of the day! Loaded with proteins, vitamins and minerals like acetic acid, dietary fiber, folic acid, potassium, it tastes delicious, crisp and crunchy with subtle tanginess.

Continue reading “Black Chick Peas and Corn Salad with ACV Dressing” →
On By Delicious GaloreIn Fusion Recipes, Healthy Recipes, Indian, Kids Recipes, SaladsLeave a comment
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Gado Gado

In this hot weather, a platter of colourful and crunchy salad is absolutely refreshing!… scrumptious salads made with fresh vegetables, fruits, nuts and dairy proteins forms a balanced meal by itself… it instantly boosts our energy to gear up for the day…once such interesting recipe is ‘Gado Gado’.

‘Gado Gado’ means “mix mix” in Indonesian…the vegetarian version of this Indonesian salad is crunchy, delicious with the perfect blend of spiciness, sweetness and tanginess… loaded with the goodness of veggies, diary proteins and healthy carbs, Gado Gado is a nutritious one-meal salad…It is also a popular street food of Indonesia.  

The recipe calls for fresh veggies like cabbage, french beans, carrot, cauliflower, broccoli, potato, cucumber, spinach and bean sprouts. It also has protein and carbohydrate sources as it is served with fried tofu, tempeh and lontong (the non-vegetarian version of Gado Gado has shrimp crackers, boiled eggs and inclusion of shrimp paste in the peanut dressing).

Here, I have tried a 100% vegetarian Gado Gado recipe that uses fried tofu with veggies… I have not included tempeh (fermented soya beans cake) and lontong (rice cakes) as I wanted to keep it simple but wholesome with easily available ingredients in my location.

The speciality of Gado Gado is all about the nutty flavoured peanut sauce served with veggies and tofu… the sauce has roasted peanuts and shallots as the main ingredients and  garlic, fresh red chillies(or chilly powder), brown sugar(or palm sugar) and tamarind paste as the flavouring agents.

It is prepared by pounding in stone pestle and mortar as per the authentic method…but these can be blended in the mixer grinder also if you want to speed up the process… although nothing closer to the pounding version as it enhances the flavour and taste of the sauce to the great extent…

Here, I have followed the authentic method to the possible extent and pounded the sauce in mortar and pestle… and it’s heavenly in taste!

Gado Gado

‘Gado Gado’ literally meaning “mix mix”, is an Indonesian salad of mixed vegetables with a peanut dressing. It is also a popular street food in Indonesia.

  • mortar and pestle
  • Pan, bowls, plates and spoons
  • ½ cup French Beans (cut length-wise)
  • ½ cup Cabbage (shredded)
  • ½ cup Carrot ( cut length-wise)
  • ½ cup Cauliflower Florets
  • ½ cup Potato (cut length-wise, boiled)
  • ½ cup Cucumber (cut length-wise)
  • ½ cup Bean Sprouts
  • 10-15 nos Spinach (baby leaves)
  • 100 gm Tofu (cut length-wise)

For Peanut Sauce

  • ½ cup Roasted Peanuts (peeled)
  • 4-5 nos Shallots (peeled)
  • 3-4 nos Garlic (peeled)
  • 1 tsp Red Chilly Powder
  • 1 tsp Brown Sugar or Palm Sugar (I have used palm sugar)
  • 1 tbsp Tamarind Paste
  • 2 tbsp Vegetable Oil
  • Salt to taste
  • 1½ cups Water

For Fried Tofu

  • 1 tsp Cornflour
  • ¼ tsp Pepper
  • Salt to taste
  • 3 tbsp Water

  1. Wash and prepare the veggies as mentioned above. I have used the whole baby spinach leaves as such. If you are using large spinach leaves, torn them into pieces.

  2. Blanch French beans,carrots, cauliflower florets, shredded cabbage,bean sprouts and spinach separately with little bit of salt.

  3. Dip them in cold water for few minutes and strain the excess water. The veggies should be crisp and firm and not soft.

  4. Cucumber can be used raw. Refrigerate the veggies till we use them in salad.

  5. Make slurry of 1 tsp of corn flour, 3 tbsp of water, salt and pepper to taste. Dip tofu pieces in this slurry and pan fry/roast them on all the sides.

For Peanut Sauce

  1. Using mortar and pestle, pound the roasted peanuts into coarsely. Keep it aside. Now, pound the shallots and garlic cloves.

  2. Heat 2 tbsp of oil, add pounded shallots and garlic. Saute till nice aroma emits. Add red chilly powder, salt, palm sugar and saute for a minute.

  3. Add the given amount of water followed by tamarind paste. Mix well and bring it to boil.

  4. Stir the pounded peanut powder into the sauce. Simmer until the sauce thickens.



  5. Switch off the flame and let it cool.

  6. Before serving, arrange the vegetables and fried tofu in a serving platter.



  7. Pour the peanut sauce in the middle and serve. You can also serve it like a finger salad with peanut sauce in a bowl.

  • Shallots can be substituted with small sized onions.
  • Peanut oil can be used in place of vegetable oil.
  • You can also pan roast plain tofu without using corn flour paste. Cornflour coating makes it more interesting.
Salad
Indonesian
Healthy, one-meal salad, Veg

For similar salad recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Mixed Fruit Salad with Chia Seeds.

Happy Cooking!

On By Delicious GaloreIn Healthy Recipes, Indonesian, Salads, Sauces/ToppingLeave a comment

Mixed Fruit Salad with Chia Seeds

This scrumptious mixed fruit salad is adapted from a renowned South Indian dessert, ‘Panchamirtham’, that is prepared as a bhog/prasadam during festivals and pujas in temples and households in Tamil Nadu.

Continue reading “Mixed Fruit Salad with Chia Seeds” →
On By Delicious GaloreIn Festival Recipes, Healthy Recipes, Janmasshtami, Kids Recipes, Navrathri, Salads, South Indian, Sweets/Desserts, Tamil NaduLeave a comment