Organic supply of farm fresh baby tomatoes, motivated me to try making healthy salad. Tomatoes were absolutely red in color, thin skinned, plump and sweet in taste. I mixed them with quinoa and cream cheese. Added cranberries, mint leaves and fresh coriander. At the time of serving, garnished with chopped almonds and few mint leaves. Continue reading Quinoa and Cherry Tomato Salad bowl
Abundance of fresh pea pods can be seen in the vegetable market during winter season in Mumbai. They are freshly brought locally or from northern part of India. It is naturally sweet and taste great when mix with crunchy peanuts and smoky corn. This salad is simple to make with least of effort and ingredients. Enjoy it as a light meal or relish it at any time of the day. Continue reading Seasonal Peas and Corn Salad
Grilled paneer wraps can also be called as Kathi roll or Frankie. Actually, it is simply any vegetables or kebabs wrapped in tortillas, Flat bread, chapati or parantha. Key is to add few more ingredients or spices to enhance the taste.
These delicious paneer rolls are super easy to make. Though I fixed these rolls from leftover grilled paneer, added few salad leaves, capsicum, spiced onion and served with green chutney. Here I will provide recipe with minimum spices and ingredients; and prepared in least of the time. Enjoy it with green chutney as a mid time meal, brunch or as a main course, it will remain a favorite at any time. Continue reading Grilled Paneer Wraps
Abundance supply of fresh farm produce of slender cherry tomatoes, motivated me to try making this salad. Although, they were not absolutely red in color but they were thin skinned and sweet in taste. I roast them and added caramelize onions. To Quinoa, I thought to use up and stir in mascarpone cream cheese. Final topping of cranberries, almonds and dressing of hot & sweet sauce; gave this fresh salad a sweet and crunchy taste. Continue reading Roasted Cherry Tomato Quinoa bowl
A melange of sauces mixed to get this tasty glaze, which goes well with my new easy to make recipe – Grilled Cottage Cheese with Oriental Glaze. This one is a healthy option and can be enjoyed hot, any time of the day. Serve it as a salad or as an accompaniment, it is surely going to be hit. Add boiled or saute veggies alongside to make it a complete platter. Continue reading Grilled Cottage Cheese with Oriental Glaze
Farm fresh organic produce of baby spinach, tempted me to try making this healthy green fruity salad. A Colorful combination of green baby spinach, cranberries and mandarin oranges, with crunch of roasted almonds and pungent sesame seeds gives it an irresistible taste and flavor. Drizzle of vinaigrette; makes it a perfect sweet n savory salad.
Continue reading Baby Spinach, Mandarin Orange & Dried Cranberry Salad
Very easy low calorie recipe of two citrus fruits. Grapefruit has very distinct tart taste and tangy flavor. It is mildly sweet and makes refreshing colorful salad when combines with orange. I prefer using pinkish grape fruit. The peppiness of mint leaves, with orange dressing enhance freshness. Garnish of crushed peanuts brings crunchiness to the salad.
Minty Orange Grapefruit Salad is full of fiber and other healthy nutrients. It is super doze of vitamin C. A bowl full of this salad is quite filling and is perfect as anytime snack or can be served as an appetizer. Plus, it is sweet enough to satisfy our sweet cravings without feeling guilty. Continue reading Minty Grapefruit and Orange Salad
This salad recipe is healthy eater’s dream. It is easy to make with available ingredients. It is high in protein, full of fibers, healthy fats and other important nutrients. I added dried cranberry & pomegranate to have juicy, sweet & sour taste to it. All these ingredients makes it a flavorful satisfying salad and equally light lunch. Make it a meal in itself by adding grilled cottage cheese steaks or herb rice to the platter or serve it alongside with main course.
Serving: Prepare portion according to the course of the meal.
Require: Large mixing bowl
I used 3 cups of cooked quinoa.
Other ingredients and it’s quantities are as per individual taste and availability. I used – avocado, finely chopped tomato, red green yellow bell pepper, fresh basil leaves, fresh mint leaves, dried cranberry & pomegranate.
Dressing: 2 tablespoons vinaigrette for 3 cups of quinoa or adjust as per taste. Make extra and store
Ingredients for vinaigrette:
- Lemon juice – 3 tablespoons
- Honey – 1 tablespoons
- Sugar – 1 teaspoon
- Olive oil – 1 tablespoon
- Paprika – 1 teaspoon or as per taste
- Pepper – 1/2 teaspoon
- Salt as per taste
Whisk all the ingredients together and store in refrigerator.
- Cook quinoa as per the instruction given on the box
- Mix all the ingredients softly in a large bowl. Keep it in refrigerator and toss vinaigrette just before serving. Garnish with mint leaves and pomegranate
Tips & Tricks:
- Serve cold
- Garnishing is important as it gives colorful appearance to the salad
- Garnishing with finely chopped almonds gives crunchiness to the salad
- You can use any available or choice of veggies; important is Vinaigrette. It should taste sweet & sour and little bit spicy
- I have not mentioned quantities here since it totally depends on personal choice and availability
- Add avocado only on the day you are serving salad since it looses it’s color and texture
- But for avocado & vinaigrette, rest everything can be stored in the air tight container
This salad is for water chestnut lovers. It is tasty, healthy and clean way to eat them as they are stir fried in olive oil with onion and chilly flakes. I also added boiled sweet corn and garnish of peanuts with fresh mint leaves. My friend made this salad directly by mixing all the ingredients together, that means no cooking and still it was tasty and crunchy.
Water Chestnut Corn & Green Onion salad is easy to assemble and fast to prepare. But yes, it needs fresh ingredients and tender water chestnuts. You can enjoy it as a salad or as an appetizer. Continue reading Water Chestnut Corn & Green Onion Salad
Very simple and easy to make healthy appetizer. Bhel is a very popular street food in Mumbai. It is a mixture of puffed rice, onions, potatoes; topped with variety of chutneys. For Crispy Corn Bhel, I added corn kernels and few more readily available ingredients only to make it more crunchy and little different in taste. Although, ingredients here seems to be too many but practically all are cooked and we just need to assemble them before serving. Continue reading Crispy Corn Bhel