SPROUTS AND MIXED VEGETABLE SALAD

One of the easiest and healthiest of all the salads- sprouted green gram salad. Sprouted green gram is rich in protein, easy to digest and when combined with some colourful vegetables and Indian spices make for a very fulfilling healthy evening snack.

You need to slightly plan ahead for this salad, as soaking and sprouting can take around 2 to 3 days depending on the temperature of your place. The recipe is very flexible, add or replace any vegetables of choice. You can also do multiple sprouted salad.
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INGREDIENTS :

1 cup sprouts

Soak one cup of green gram (moong) overnight insufficient water. Drain the excess water in the morning. This step is common for both the methods mentioned below.

*Using sprout maker
I have a sprout maker, so I put soaked moong along with water in it and they are ready in 12-15 hours.

*Using cloth
Take a cotton cloth/cheesecloth and tie the soaked moong in it. Then place it in a warm place and check for sprouting in 1-2 days.
Depending on the temperature at your place, it may take more or less time.

OTHER INGREDIENTS :

Peanuts, pressure cooked for 1 whistle/ boil in water for 10 minutes- 1/2 cup
Finely chopped yellow/red pepper- 1/4 cup
Finely chopped onions- 1/4 cup
Finely chopped tomatoes- 1/4 cup
Finely chopped coriander- for garnishing

OTHER FLAVOURINGS AND SEASONINGS :

Chaat masala- 2 teaspoons
Salt- to taste
Roasted cumin powder- 1/2 teaspoon
Chilly flakes/green chillies chopped/red chilli powder- according to taste preference
Lemon juice- from 1 big lemon

INSTRUCTIONS:

  1. In a microwave on high power, cook the sprouted moong for 3 to 4 minutes, tossing once in between. This removes any unwanted odour and bacterial growth from the sprouts.
  2. You can also saute the sprouts in 1 teaspoon oil in a non-stick pan.
    Allow the sprouts to cool down, transfer it to a big bowl.
  3. Add boiled peanuts.
  4. Add all the chopped vegetables except coriander.
  5. Mix in lemon juice, salt and all other spices. Toss the sprouts well.
    Garnished with coriander.
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HEALTHY CHICKPEA SALAD

My hubby dear & I are both in love with salads. Every day I wish to try some new salad combinations and chickpea is my favourite ingredient.
Chickpea Salad is such a delicious and nutritious way to enjoy fresh summer veggies and is perfect to make ahead and enjoy for lunch!

I love fresh summery salads filled with a huge variety of products and this recipe contains so many wonderful, fresh ingredients! Refreshing cucumbers, juicy diced tomatoes, black olives and Lemon dressing are the perfect complement to chickpeas! Not only is the combination of colours and textures beautiful, but it is also loaded with flavour for a totally irresistible meal ready in just minutes.

What I love most about this chickpea salad is that you can customize it to your own preferences.  If you don’t like olives, leave them out….want something a little spicy, throw in a little bit of chopped jalapeno. It’s your salad your way.
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INGREDIENTS:

1 cup  Chickpeas soaked  and boiled  well
1  Cucumber Chopped
2 cups  chopped tomatoes
1/2 cup diced red onion
1/2 cup sliced black olives
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint optional

FOR THE DRESSING:
2 tsp  olive oil
1 tbsp lemon juice
1/2 tbsp lemon zest
2 cloves garlic minced
kosher salt and fresh black pepper to taste
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INSTRUCTIONS:

  1. In a large bowl, toss together the chickpeas, cucumbers, tomatoes, olives, basil and mint until well combined. Set aside.
  2. In a small bowl, whisk together the olive oil, lemon juice, zest and garlic. Season with salt and pepper, to taste.
  3. Pour the dressing over the salad and toss to combine.
  4. Cover the salad and transfer to the refrigerator for 30 minutes.
  5. Serve immediately or store in an airtight container until ready to serve.

    NOTES:

    This Chickpea Salad can be made up to 5 days in advance and stored in the refrigerator in an airtight container

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WATERMELON BLUEBERRY COTTAGE CHEESE SALAD WITH CUCUMBERS

I wanted to create a refreshing salad that would cool you off without the need for ice cubes.  It’s starting to get hot and steamy here which makes me crave all the watermelon and cold cucumbers I can find.

It’s been so hot here the only thing I’ve wanted to eat is my Watermelon salad.
Did you know that Watermelon is 92% water and eating it keeps the body hydrated? This Watermelon and Cucumber salad with basil Lemon dressing are perfect in this hot weather as light lunch/ dinner. It’s simple, refreshing and big in flavour

My husband and I love salads. And I always try to make a new combination of salads every time. So here I present a cool combination of salad to beat the heat.

Refreshing and easy, Watermelon Blueberry Cottage cheese  Salad with Cucumbers is the side dish you’ll want at every meal.
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INGREDIENTS:
2 cups large diced watermelon
1/4 cups blueberries ( Here I used dried blueberries )
1 English cucumber cut into chunks
1/2 cup Cottage Cheese ( paneer) diced
1/4 cup thinly sliced fresh basil
1 tablespoon Lemon juice
1 tablespoon honey
1/4 cup olive oil
kosher salt
fresh ground pepper
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INSTRUCTIONS:

  1. In a large bowl, add the watermelon, blueberries, cucumber, Cottage Cheese and basil. Toss to combine.picsart_06-09-058282747625511571277.jpg
  2. In a small bowl, whisk together the Lemon juice, honey and olive oil. Season with salt and pepper to taste.
  3. Pour the dressing over the salad and toss to coat.
    Serve immediately.

    NOTES:

  • Salad can be made up to 8 hours in advance. Store in the refrigerator in an airtight container until ready to serve.
  • You can use fresh blueberries, cranberries and cherries too.

    If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #AsthasKitchen

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STRAWBERRY SPINACH SALAD

This simple recipe is a celebration of summers bounty in the most amazing salad you will ever eat. Fresh crisp spinach salad is taken to another level with bursts of sweetness from fresh strawberry.

It is tossed in Lemon dressing and topped with crunchy walnuts and crumbled paneer.

The sweet taste of strawberry pairs perfectly with the tangy lemon dressing. I have used lemon dressing in this Strawberry Spinach Salad, but you can use a salad dressing of your choice.
You can use balsamic vinaigrette dressing too.

Perfect for everyone also for any time of the day. You can have this crunchy in your lunch.

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INGREDIENTS:

1 Cup chopped Spinach
1/2 Cup Sliced strawberries
1 tbsp chopped walnuts
¼ Cup paneer 1/ 2 tsp seasme seeds

LEMON & HONEY DRESSING:
1 Tbsp lemon juice
1 Tbsp Honey
1 Tbsp Extra virgin olive oil
Salt and pepper to taste

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INSTRUCTIONS:
  1. Whisk together Lemon juice, honey, extra virgin olive oil and salt and pepper.
  2. Toss the spinach leaves and strawberries with ¼ cup of dressing.
  3. Divide the spinach and berries amongst two plates and sprinkle each with 2 tablespoons Walnuts and 2 tablespoons Paneer Enjoy!
  4. I used a small fondant cutter to cut paneer and strawberries in a heart shape.
  5. Makes 2 small or One large salad.
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NOTES:

You can also use nuts of your choice, try Almonds in place of walnuts, also you can use a combination of almonds and walnuts too.

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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.