Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts

Thursday, March 17, 2016

Chunky n Easy Egg salad For Sandwiches and crackers

Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal
I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.
Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.


  1. 1/4 cup Mayonnaise 
  2. 1/2 teaspoon salt
  3. 1/4 cup onion, minced
  4. 1/4 teaspoon Worcestershire sauce
  5. 1 teaspoon Dijon mustard
  6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
  7. 2 tsp Tomato ketchup 
  8. 6 hard-cooked eggs
  9. 2 tablespoons green pepper, minced 
  10. 1 tomato,thinly sliced.
  • Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
  • In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
  • Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

Tuesday, September 1, 2015

Lajawab Paneer Rolls/Wraps

Finding new ideas for kids lunch boxes can be a challenging job.Many children skip their breakfast or lunch. They prefer the food to be dry so that it can just be gobbled up without much fuss.And of course,we parents are always trying our best to make their food nutritious.
Keeping this in mind wraps or rolls seem like a good lunch or breakfast option.Wholesome and filling ,they look interesting and are a great way to make kids eat different vegetables. Using Wheat flour or multigrain flour or soy flour to make the rolls healthier.

These rolls are great,easy to make and great tasting. 

Ingredients for Suffing:

  1. 250 gms of Paneer/cottage cheese( cut into cubes)
  2. 2 Large onions
  3. 10-12 Garlic cloves
  4. 2 Tomatoes,
  5. 6-7 Red chillies
  6. 10 Cahewnuts
  7. Kitchen king masala powder or any garam masala powder
  8. 2 cardamom pods
  9. 1/2 cup red or green Capsicum (bell peppers)
  10. 2tbsp Butter or oil
  11. 1tbsp coriander leaves chopped
For Roti Roll/wraps

  1. 1/2 Cup Sprouted Soya flour or plain soya flour (In this recipe  I've used Manna Brand sprouted soya flour)
  2. 1 Cup Multi grain flour 
  3. 1 Tablespoon Yogurt (Optional)
  4. 2 Tablespoons Ghee or oil
  5. Salt to Taste
  6. Oil for Frying
  7. 1/4 Cup Wheat Flour, for rolling

For Salad:
  1. 1 Tablespoon Green Bell Pepper (capsicum), diced
  2. 2 Onion,sliced
  3. 1 Tablespoon Cilantro (Coriander Leaves), chopped
  4. 1/2 Teaspoon Red Chili Powder (optional)
  5. 1/2 Chat Masala
  6. Salt to Taste 
For Green chutney:

  1. 1/2 Bunch Mint leaves
  2. 1/4 Bunch Cliantro (Coriander leaves)
  3. 2 Tablespoon Peanuts
  4. 1 Clove Garlic
  5. 1/2 inch Piece Ginger
  6. 4-5 Green Chilies
  7. 1 Teaspoon Cumin Powder
  8. 1/2tsp Black salt
  9. 1 Tablespoon Lemon Juice
  10. Salt to Taste

Method For Lajawab Paneer Suffing :

  • Grind together garlic cashewnuts ,tomatoes,cardamom pods  and whole red chillies into a fine paste.
  • Heat some oil or butter,in a heavy bottomed pan,add the onions. Saute it on a low flame till it turns translucent.
  • Add the capsicum and saute for a few minutes.
  • Add the ground masala paste, and cook till the oil seperates.
  • Mix in some garam masala or kitchen king masala and add about 2 tbsp of water and salt to taste and mix well.
  • Now its time to add our Paneer cubes and cook till the gravy is fairly dry.
  • Garnish with coriander leaves.
Method For Roti rolls/wraps:

  1. In a big bowl mix both the flours.
  2. Add yogurt, Ghee or oil and salt, using enough water make a semi soft dough.
  3. Knead the dough very well, cover it and keep aside for 1/2 hour.
  4. Knead again and divide the dough into 5 equal portions.
  5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
  6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
  7. Roll into a 7 – 8 inch roti, then place it on skillet.
  8. When it starts bubbling on one side, apply little oil,turn it over.
  9. Apply little oil on the other side, cook until golden brown, keep it aside.

Method For Salad:

  1. In a bowl mix cabbage, tomatoes, green capsicum /bell pepper,coriander leaves
  2. Sprinkle red chili powder, chat masala and salt, toss lightly.
  3. Divide into 5 equal parts, keep aside.

Method For Green chutney:

  1. In an mixer crush  peanuts, garlic, ginger, green chillies,black salt and cumin powder.
  2. Add coriander leaves and mint leaves and little water, grind it to a smooth paste.
  3. Add Lemon juice, salt and pulse it one more time.
Method For Kati Roll:

  1. Spread green chutney evenly on each roti / wrap.
  2. Spread one portion of the "Lajawab paneer"filling in the centre of each roti / wrap.
  3. Spread one portion of the salad on top paneer filling and roll up tightly.
  4. When you want to serve, cook the rolls on a hot tava/griddle.
These versatile roll-ups can be stuffed with chicken or other kinds of fillings.

Saturday, May 9, 2015

Easy and quick Potato-sesame Salad with Lemon vinaigrette dressing

Simple potato-sesame salad recipe made with tangy lemon dressing is perfect for summer barbecues, picnics, and cookouts.This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.


  1. 4-5 medium sized potatoes, skins on, washed
  2. Salt to taste

For the lemon vinaigrette dressing:

  1. 2tbsp Lemon juice
  2. 1/2 tsp grated zest of lemon
  3. 5-6 cloves of garlic
  4. 1 Green chilly,seeds removed (optional)
  5. 1/2tsp Rock salt
  6. 4tbsp extra virgin olive oil
  7. Freshly crushed black pepper

To Garnish:
Flat leaf parsley, roughly chopped
2tsp black or white sesame seeds,roasted


  • First of all place the potatoes in a saucepan with enough boiling water just to cover them, add  some salt, and simmer them for about 15-20 minutes.
  • Meanwhile make the vinaigrette. Using a pestle and mortar, crush the garlic and rock salt together to a paste, then gradually whisk in all the other dressing ingredients. 
  • When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Mash them slightly .Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the chopped parsley and roasted sesame seeds and serve.

Monday, April 8, 2013

Summer salad

We Indians eat a lot of hot and spicy dishes around here, a great way to cool the palate is with the delicious combination of yogurt and cucumber. This easy-to-make cucumber salad, also called kachumber, is a refreshing accompaniment to spicy dishes such as biryanis and other Indian food. I have used Iceberg Lettuce, carrots ,beetroot and tomatoes which is a great combination for a salad. Coriander leaves lends a very nice aroma and taste to this salad. The yoghurt and a tinge of sugar makes it a perfect dressing.
  • 1 cup Hung curd
  • 1/2 cup Fresh cream
  • 1 cup Cucumber ,peeled and chopped
  • 1/4 cup Carrots,Finely chopped
  • 1/4 cup Onions,finely chopped
  • 1/4 cup Tomatoes,Finely chopped
  • 2tbsp Beetroot,finely chopped
  • 1 cup Grapes (green and white),
  • 1 bunch iceberg lettuce
  • 1tsp lemon juice
  • 2 Oranges,
  • 1/4 cup Pomegranate seeds
  • 1tsp Pepper powder
  • 2tbsp Coriander leaves,chopped
  • 1/2 cup Cherry tomatoes, preferably orange coloured,cut into half
  • 1tsp Sugar
Cooking Directions

For yoghurt dressing:
  •  Beat hung curd,fresh cream and pepper till light and glossy.
  • Add sugar and salt and give a nice beat.Refrigerate at least 30 minutes before serving.
  • Now combine all the chopped vegetables in a bowl and add lemon juice, mix it well with a spoon.Then add 1/2 of the pomegranate seeds and mix it well with the other chopped vegetable and chill it for at least 30 minutes before serving.
To serve the salad:
  • Nicely arrange the iceberg lettuce on a serving tray.
  • Combine curd mixture with vegetable salad and mix it lightly with a fork or spoon ,check for seasoning,then slowly put all the salad in the center over the bed of lettuce.
  • Carefully arrange all the fruits as shown in the picture and serve chilled.
  • Sprinkle some chat masala and some lemon juice for that extra punch!

  1. First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
  2. Always place in ice cold water so that it remains crisp in texture.Iceberg lettuce makes a beautifully crisp, fresh and tasty base for salads.
you can try this salad with different vegetables like boiled green peas and potatoes or with some fresh sprouts and fruits of your choice.

Wednesday, January 23, 2013

Healthy salad

Matar Raitha/peas salad
When i was a kid my mom used to make special yoghurt dressing salad with cucumber ,tomato and onion and me and my brothers used to enjoy it a lot.Somehow home made salad dressing just tastes better to me.What i like is the rich creamy tangy yoghurt dressing and the nice flavour of fried garlic with a hint of sweetness which comes from the fresh green peas that i have used as a main ingredient.All together its yummy ,tangy and creamy yoghurt dip which goes well with almost anything....

  • 1/4 cup Peas(shelled )
  • 1 cup Curd ( thick)
  • 5-6 Garlic cloves( sliced)
  • 2 Green chillies ( chopped)
  • 2tsp Coriander leaves ( roughly chopped)
  • 1tsp Pudina/Mint leaves
  • 1-2 whole red chillies 
  • 1tsp Oil
Cooking Directions
  1. Blanch peas in boiling water for 5 minutes and strain.
  2. Heat oil in a pan add sliced garlic and sauté for a few seconds,then add peas and both the chillies and saute again for 2 minutes.
  3. Add salt to taste and mix it well,
  4. Lastly add both chopped pudina /mint leaves and coriander leaves and saute for a second and switch off the gas.
  5. Mix peas mixture with curd and some pepper and serve with any type of pulao or parata

Monday, March 5, 2012

Achari salad(Sprout Salad With Pickle dressing)

Horsegram sprouted-1 cup
Beetroot grated-1/2 cup
Onion sliced-2
Cucumber finely chopped-1/2 cup
Raw mango finely chopped-2tbsp
Salad oil or pickle oil for dressing
Salt to taste 


  • 1st collect some oil which floats on your mango pickle 
  • Now mix all the ingredients and toss it well 
  • Add some pickle oil or any salad dressing oil and toss again
  • Serve immediately 

Note:- if you don't have Pickle oil then use mango pickle 2tsp.
sprout salad

Pickle oil

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