RAW PAPAYA SALAD

I never believed raw papayas could ever be used in a salad, let alone such a tasty and flavourful one.

I tasted this salad first at Palithana Tirth .We ordered a thali in which this salad was served as a side dish. It was really delicious and left an indelible impression{on my tongue } So when I saw raw papaya in the market, I bought it and made this dish.

Raw papayas are very commonly used in Thai cuisine.This is a slightly Indianised version.

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INGREDIENTS:
Grated papaya- 1 cup ( roughly from half too small papaya)
Roasted peanuts- 2 tablespoon
Green chilies (finely chopped)- 1/2 teaspoon
Coriander (finely chopped)- 2 tablespoons

FOR DRESSING: 
Olive oil- 2 tablespoons
Lemon juice- 1 tablespoon ( from half lemon)
Salt- to taste
Roasted jeera (cumin) powder- 1/4 teaspoon
Black pepper- 1/2 teaspoon
Roasted sesame (til) seeds- 2 teaspoons

 

INSTRUCTIONS:

  1. Take finely grated raw papaya in a bowl. You can either thinly cut papaya or use a grater, you can squeeze and remove excess water, but I used it as it is. Place it in the deep fridge for 5 to 10 minutes so that they firm up.1510235303381
  2. In a small bowl prepare the dressing by mixing olive oil, lemon juice, crushed garlic. roasted jeera (cumin) powder, salt, and black pepper. Keep the dressing aside.
  3. Lightly dry roast sesame seeds, keep aside.
  4. Take out the papaya bowl from freezer, toss in coarsely crushed roasted peanuts, finely chopped green chilies, chopped coriander.1510240133988
  5. Drizzle the dressing over the papaya, mix well.
  6. Transfer it to a serving bowl, sprinkle sesame seeds and serve chilled.

 

NOTES:

  • You can pep up the taste by adding fine juliennes of colored peppers or cherry tomatoes, though I highly recommend not to do so, the raw papaya tastes great as is!
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 SPICY RAJMA TOMATO KATORI

Good for your health yet delicious, Something special and a great decorative and lovely looking dish.I created a simple recipe, keeping the fiber and protein content high as compared to the carbs. PicsArt_09-18-08.38.30

Add color and health to your plate with this Spicy Rajma Tomato Katori.
The halved tomatoes are deseeded by scooping out the pulp and stuffed with a spicy mix of Rajma with select seasonings.

I love spices in my salads and food.This dish is my ultimate favorite.
Eye-catching with an excellent taste.
must try.

Recipe source…simply vegetarian

 

INGREDIENTS:

Tomatoes, medium – 4, firm

Rajma / Red Kidney beans – 1 cup, boiled soft

Ginger – 1 tsp, finely chopped

Green chili – 1, chopped fine

Coriander leaves – 1/4 cup, finely chopped

Onions – 2 tbsp, chopped fine

Pomegranate pearls – 2 tbsp to garnish

Lemon Juice of 1/2 small lemon

Oil – 1/2 Tsp

Cumin seeds – 1/4 tsp

Red chili powder – 1/4 tsp

Turmeric – a pinch

Cumin powder, roasted – 1 Tsp

Green coriander chutney – 2 tbsp

Salt to taste

 

INSTRUCTIONS:

Preparing the Tomato Shells

  1. Halve the tomatoes horizontally. Put them on the chopping board. Take a knife and cut the side adjoining membranes of the tomato to loosen the pulp.
  2. Take a spoon and gently scoop the pulp out without making any holes on the walls of the tomatoes.
  3. Now take the pointy half of the tomato. Slice the bottom of the tomato, without disturbing its inners, so that it can sit on its bottom without rolling. Refer the picture towards the end.

Preparing the Rajma / Kidney Beans Spicy Chaat

  1. Heat 1/2 tsp of oil in the pan. Add cumin seeds, red chili powder, and turmeric powder.PicsArt_09-18-08.23.16
  2. Once cumin crackles, add rajma and salt to taste. Mash roughly with the back of the spoon.PicsArt_09-18-08.26.28
  3. Cook for 2 minutes and switch off the flame. Add chopped onions, cilantro leaves, ginger and green chili along with lemon juice and Green Coriander chutney. Toss well.PicsArt_09-18-08.32.28

Serving 

  1. When ready to serve, make your tomatoes sit on their bottoms on a serving tray.
  2. Fill them up with 2 tbsp of Rajma filling. Sprinkle with few pomegranate pearls. Serve immediately.PicsArt_09-18-08.36.50

NOTES:

  • Always use very firm tomatoes.
  • Always fill the rajma chaat in the tomato bowls, before serving. If you fill it in advance, it might make the tomato soggy.
  • Reserve the pulp of the tomatoes and use in curry or sauces later. Don’t waste it.
  • If you don’t like the raw tomato taste then you may bake it also in a baking dish for 8-10 minutes till tomatoes are slightly tender, at 180℃.
  • You may use crunchy small bell peppers/capsicums instead of tomatoes.

SUPER SIMPLE MELON (CANTALOUPE) BOWL SALAD

I love love love salad. It is so much fun to put together your favorite fruit, veggies, nd dressings and create a spectacular dish. My husband loves my salad presentation and taste, He always appriciate me to make new creations .

Super Simple Cantaloupe Fruit Bowl is loaded with your favorite fruit, vegetables, and a simple dressing to perk up your tastebuds. It is a fun-filled fruit salad, perfect for parties and easy enough for lunch at home.. a flavorful blend of veggies  fruit, lemon, and hung curd  makes for a light and delicious salad.

I try to give salads the importance they deserve, as a complete and delicious course, and I hope my salads can inspire others to try them and enjoy a healthy diet, as I do.

I do believe the dish looks good if you present them in creative plating and of course taste matters.

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INGREDIENTS :

Dressing:
1/2 cup hung curd
2tsp fresh lemon juice
1 1/2 teaspoons white sugar
1tsp black pepper
1/4 teaspoon salt or according to your taste

Salad:
1cup melon balls
1/2 cup boiled American corn
1/4 cup cucumber
1/2 cup red and green capsicum
1/2 cup tomato
1 cantaloupe(muskmelon) halved
PicsArt_06-14-08.55.57

INSTRUCTIONS:

  1. Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
  2. Cut deeply into the melon along the pattern.
    Separate the halves and seed.PicsArt_06-14-08.58.32
  3. Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.Set aside.
  4. Make the dressing by whisking the Hung curd, lemon juice,  sugar, pepper and salt in a mixing bowl.20170614_090330
  5. Add the red and green capsicum, cucumber, sweetcorn, green chili,
    melon balls almonds; stir gently until evenly mix20170614_090301
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavors, stirring a couple of times.
  7. Spoon the salad mixture into the hollowed out melon halves or into serving bowls.
    Serve immediately.

    NOTES:

  •  you can include whatever fruits you want or have on hands and make your own creation – so much fun!
  • Melon baller: if you don’t have a melon baller, you can make melon cubes instead.
  • Nuts: for some added crunch, you can add some sliced almonds or some walnuts.
  • Decoration: place a branch of mint on top of your melon bowl, so pretty!

 

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Crunchy Munchy Sprouts Salad in Cabbage Cups

A very healthy sprout salad..you’ll all love this.

Sprout salad is a colorful, refreshing, nourishing dish, a good source of protein and calcium. This is an easy recipe to prepare.

I strongly believe we first eat with our eyes. I’m always looking out for ideas to present food whenever I visit restaurants or watch food shows. I always get bowled over by the food presentation shown on various food channels.

This post is about how to present salads in a more creative way.

INGREDIENTS:

1 small purple Cabbagge
cup moong Sprouts blanched
Salt to taste
white Pepper or black pepper powder to taste
1 small Green chili finely chopped
Lemon juice as per taste
Coriander leaves for garnish
1capsicum finally chopped
1tomato finally chopped
1 cucumber finally chopped
1 carrot finally chopped

INSTRUCTIONS:

  1. Gently separate the leaves of small red cabbage without tearing them.
  2. Using serrated blades scissors (designing scissors) cut the leaf in a round shape.
  3. Leave these leaves in refrigerator until use. Fill a large bowl with water and add lots of ice to it, to turn water ice cold. On the backside of the leaf, you will see a white vein passing through the middle of the leaf.picsart_1473861088997
  4. To get flat base to the cabbage cups, trim off the thin slice right at the center of the leaf over the vein using a small sharp knife.By doing this the cups will not topple when turned.
  5. Dip these leaves in ice cold water and leave this bowl in refrigerator for 15-20 minutes. When dipped in cold water, the leaves will get harder and turn crisp and crunchier.picsart_1473861009855
  6. When you are ready to serve salad, gently wipe the excess water from leaves and place them in serving plate.
  7. As per your taste add in salt, pepper, lemon juice to mixed sprouts and vegetables as toss. Carefully using a spoon fill the prepared cabbage cups with this sprouts mixture.

Notes:

  • The only tricky part in making these cups is removing the cabbage leaves intact without tearing them. The cups can be cut in advance and kept in fridge and just before serving made crisp..here’s how they are made
  • you can serve in this cups any salad of your choice

     

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Watemelon Salad With Cheese

A well presented plate brings food to life. The first impression is based  largely on the sight.  The more presentable it is, the more appetizing it becomes ..If it is appealing to the eye, it will be appealing to the stomach too.
So I always try to make my presentation very attractive for my kids ..when they like my presentation they enjoy food ..This fresh water melon salad is the simplest salad at it’s best! No recipe needed really, water melon,cheese and mint leaves all have to be FRESH! That’s it.

INGREDIENTS:
Water melon – one small
Grated cheese or crumble (I used amul cheese cube 1 )
Fresh Mint leaves – few torn
For the dressing:
Fresh mint leaves – 1/2 cup
Pepper powder -1 tsp
Salt to taste
Lime juice – from 1 lime
Vinegar – a dash

INSTRUCTIONS: Watermelon bowl 
  1. Cut the watermelon in half
  2. Carve out watermelon with a melon baller and save watermelon balls/chunks in a separate bowl.b-imp (1)
  3. With a small pairing knife cut out a design from the edges of the bowl. Pick any diagonal or wave design you would like! Remember it does not have to be perfect, whatever you make will look great and it will be original every time.
    Create a zig-zag edge.c-imp
    INSTRUCTIONS: Salad
  4. Place Watermalon ball/chunks and cheese and few mint leaves  in a large  bowl. Gently toss them to gather.
  5. To make salad dressing- In a mortar pestle crush the mint leaves until they become like a paste, add lime juice, salt, pepper, vinegar and mix all to gather.
  6. Pour salad dressing over the salad and serve in Watermalon bowl enjoy!

Not just in summer, you can have this fresh refreshing salad any time of the year!

Notes: Vinegar is optional. If you don’t want to use skip it .

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Fresh Salad In Watermelon Bowl

Sometimes, simple and easy, yet innovative ways of presenting a food item gives it such an exclusive look that it appears extraordinarily attractive. The best example of this is perhaps the watermelon bowl .

How to make Watermelon Bowl:

  1. Cut the watermelon in half
  2. Carve out watermelon with a melon baller and save watermelon balls/chunks in a separate bowl
  3. With a small pairing knife cut out a design from the edges of the bowl. Pick any diagonal or wave design you would like! Remember it does not have to be perfect, whatever you make will look great and it will be original every time.
  4. Create a zig-zag edge.

For the Salad:

INGREDIENTS:

1 cup mix capcicum finely chopped red ,yellow,green
1 onion (finely chopped)
1 tbsp coriander leaves
1/2 tbsp mint leaves (optional)
1 green chilli (finely chopped)
1 tomato (finely chopped)
1 Cucumber (finely chopped)
1 cup Melon balls

For seasoning:
2 tbsp lime juice
2 tsp sugar
salt & pepper to taste
1/2 cup hung curd

INSTRUCTIONS:

  1. Mix all the ingredients except the chilli and seasoning.
  2. Mix the seasoning before serving.
  3. Serve in Watermelon bowl.

Your salad is ready!!

Notes: You can use any  fruits and vegetables of your choice.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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