KHAMANG KAKADI RECIPE/ CUCUMBER SALAD

A very refreshing and cooling summer salad, Khamang Kakadi can be made very easily and in a jiffy. It can be had as a salad or as a side dish to the main course or just by itself as a refreshing and light mid-time snack.

The best thing about Khamang Kakdi/Kakdi chi Koshimbir is that it is very light on the stomach.

Today I am sharing a very delicious and famous Maharashtrian salad – Khamang Kakadi recipe with you. This (salad) koshimbir is made with Cucumber (Kakadi in Marathi) and one can sense a strong tempering in it which means Khamang and hence the name of the dish.
This koshimbir recipe calls for use of fresh scrapped Coconut, roasted crushed Peanuts, finely chopped green chillies and fresh Coriander leaves apart from the main ingredient Cucumber. This mixture is then tempered with curry leaves, mustard seeds and cumin seeds and finally seasoned with lemon juice, sugar and salt.

This is a very easy recipe and gets done quickly. So when you want to have refreshing and light food between meals, then this Khamang kakdi is an option.

INGREDIENTS :
4-5 medium-sized Cucumber ( Kheera)
3 tbsp fresh scrapped Coconut ( Nariyal)
3 tbsp of roasted and coarsely powdered Peanuts(dardara pisa mungfali dana )
2 tbsp of finely chopped Coriander leaves(Dhaniya)
1 green Chilly finely chopped ( Hari Mirch)
For tempering :
1-2 tbsp of Ghee (clarified Butter)
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Cumin Seeds (Jeera)
Pinch of Asafoetida ( Hing)
1-2 sprig of Curry Leaves (Kadi Patta)
For Seasoning :
1 tbsp Sugar or as required (Chini)
1 tbsp fresh Lemon juice( Nimbu ka ras)
Salt to taste ( Namak Swad anusar)
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INSTRUCTIONS:

  1. Rinse and peel the Cucumber. Taste both edges of all the cucumber before chopping. Discard if any Cucumber is bitter. Finely chop all the Cucumber and place in a bowl. Add a little salt and keep it aside for 10 minutes.
  2. Lightly squeeze the Cucumber to release the extra water. This step will avoid the salad from being soggy after addition of peanut powder and Coconut. Discard the water.
  3. Roast the peanuts on a heated skillet or pan. Let it cool down, remove the peel by rubbing and grind to a coarse powder in a mortar and pestle or just pulse in the grinder. Take care not to make a fine powder.
  4. In a mixing bowl place the chopped Cucumber, fresh scrapped Coconut, coarsely ground peanuts, finely chopped green chillies and finely chopped fresh coriander leaves. Mix properly.wp-15970720728292606901541793179959.jpg
  5. Heat up 1 -2 tbsp of ghee in a pan on medium heat. Add Mustard seeds, Cumin seeds, Hing and Curry leave. Once the mustard seeds crackle and cumin seeds sizzle put off the flame. Pour this tempering over the Cucumber mixture.wp-15970720730335402290074372496723.jpg
  6. Season the salad with lemon juice, sugar and salt just before serving. Give it a quick toss and serve the delicious and refreshing Summer salad and enjoy with your loved ones!wp-15970720732212321862219426500595.jpg
  7. I hope you would love to give this recipe a try. Do not forget to give your valuable feedback.
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GRILLED PINEAPPLE AND CORN SALAD

Quick, easy and super delicious Grilled Pineapple and corn salad made with Mexican dressing.

Fresh in season, sweet pineapple slices are grilled and tossed grid together with soft chickpeas, corn, pomegranate, onion and cucumber with a lot of coriander in a delicious dressing. Chickpeas make this salad hearty and pack a good amount of protein in the salad.

The dressing is made with all of the favourite Mexican ingredients like Mexican seasoning, cumin powder, chilli powder and a lot of lemon juice. This salad is sweet, spicy and tangy all at the same time. It’s really refreshing and you will just keep going for more and more.

It’s simple, customizable and comes together quickly. So so delicious!

 

INGREDIENTS:

1 whole Fresh Pineapple
1/2 cup Boiled Chickpeas
1 large cucumber- diced
1 medium onion- thinly sliced
1/2 cup cooked corn
1/4th cup pomegranate aerials
1/4th cup chopped fresh cilantro/coriander

Dressing:

1 Tbsp extra virgin olive oil
1 tsp chilli powder
1 tsp Mexican  seasoning
1 tsp cumin powder
2 tsp lemon juice
salt to taste  (1/2 – 1 tsp)

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INSTRUCTIONS:

  1. Start by cleaning the pineapple and removing the thorns (I recommend you get it done from the vendor you buy it from).
  2. Cut pineapple into slightly thicker slices and place on the grill once it’s hot.
  3. Make sure to keep the grill adjusted on high heat.( In case you don’t have an electric grill/panini maker, you can caramelize pineapple on a non-stick pan or a grill pan on high heat) even I use a grill pan for this.wp-15941211630304005654871812282560.jpg
  4. Once the pineapple is charred, take off the heat and let it cool. Cut into chunks and keep aside. (Don’t overcook the pineapple and make it all soggy)
  5. To prepare the dressing, add all the ingredients in a small air-tight container and give a good mix. Taste and adjust the flavours if required. (Salt is really important in this salad so ensure to add enough salt.)
  6. Next, assemble the salad. Add pineapple chunks, chickpeas, pom, corn, cucumber, onion and fresh coriander in a salad bowl. Pour the dressing and toss everything together.
  7. Chill for half an hour and then serve.
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ROASTED BEETROOT AND ORANGE SALAD

Today I am sharing the recipe of this vibrant beetroot salad which bursts with flavour. Soft beets teamed with fresh oranges, mint leaves, paneer and topped with a delicious simple dressing. This salad is a total winner!

Apart from having a beautiful pink colour, beetroot has numerous health benefits too. Beetroot is a rich source of antioxidant, lowers blood pressure and it’s almost fat-free. Beetroot is also high in fibre, iron and potassium. Beetroot is usually perceived as a boring vegetable but it can be used in so many different ways. Try it in soups, salads, cake, stews for not only its gorgeous colour but also sweet earthy taste.
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INGREDIENTS:

3 beetroots
segments of two oranges
1 Chopped  Cucumber
1/2 cup pomegranate kernels
few mint leaves
Crumbs of paneer

Dressing:
3 Tbsp extra virgin olive oil
1 tsp honey
1 tsp lemon juice
2 Tbsp orange juice
salt to taste
black pepper

INSTRUCTIONS:

  1. Place beetroots in aluminium foil and drizzle some olive oil, salt and black pepper. Fold it up and bake in the oven at 180 degrees for about 30 minutes or until tender.
  2. Once done, peel off the skin and cut in small dices.
  3. To serve, add diced beets on a plate and top with Cucumber, pomegranate, orange segments, mint leaves and paneer .
  4. For dressing,  whisk together olive oil, honey, lemon juice, orange juice, salt and pepper.
  5. Pour 2-3 tsp of dressing over the salad and serve.
  6. You can also throw in greens like baby spinach, lettuce and nuts for better texture.
  7. If you try this recipe, leave a comment or tag the photo #asthaskitchen on Instagram.

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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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