So, if you have been following me on Instagram , you would have probably figured that most if the salads I make follow a sort of a formula. Usually, I pick up one vegetable that I am otherwise reluctant to eat in large quantities or I am not very comfortable with and centre the salad around in. If I stumble up a good recipe involving my star ingredient, voila! Otherwise, I pick up one source of protein, usually a bean or legume I haven’t eaten in a while, throw in a few complimentary/routine salad veggies like onions, tomatoes, carrots and sorts and pick out a vinaigrette dressing. And there, you have a salad for your meal without kicking up a huge fuss! Sounds easy and fun no? 😀
Red Cowpeas ( लोबिया or લાલ ચોળા ), Roasted Sweet Potatoes and Red Bell Pepper Salad with Olive Oil + a little Honey + Lemon juice + Apple Cider dressing for the #SaladDinner tonight – Salad 26 of #100happysalads ! Recipe inspiration from @averiesunshine 's Roasted Sweet Potato Salad! 😊 So, technically it was a soup night, but I got lazy about grocery shopping and so I leafed through already bookmarked ideas, finally zeroing in on this. *RANT ALERT!* Before anyone starts a sort of cynic debate on sweet potatoes, I am not on a low carb diet. I am conscious trying to move away from food bashing. Everything in moderation nourishes the body. So, I would rather try and work on the balance, rather than limiting all the food from my diet. One protein ( beans ), one carb (sweet potatoes) and vegetables (red bell pepper, tomatoes, onions, cucumber) and a little fat (oil in the dressing) serves my purpose of eating more vegetables and pulses in one go. I cannot eat 1 measuring cup full of beans + lot more veggies in a meal if I make the traditional sabzi roti. Just because that is the way my eating habits are. So I resort to this. It might not be low carb, but it serves my purpose so, I am one happy person! *hugs the bowl of salad more tightly* Rant over! If you are still reading, thanks a bunch for bearing with me! 😘 #saladnight #saladfordinner #cowpeas #blackeyedpeas #lobia #vegan #veganfriendly #averiecooks #srujans100happysalads
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Do you hate beetroot? I totally get it, I used to hate them too. I have no clue why. The strange thing is, even as a kid, somewhere in the subconscious region of my brain, I knew that beetroots are good for me, but I was always wary. People who loved beets were a source of admiration for me, no kidding! I am not being sarcastic, I, and of course my mom, we tried out best, to get me to like beetroot, but it was probably not destined to be so. Then, recently, on my trip to Coorg, I tasted this amazing Beetroot and Peanut Salad and it was so so good! I genuinely liked it and the experience sort of emboldened me to try beetroot in other ways. So, when I stumbled up this recipe here by Guy Fieri on Food Network, I knew it was the universe giving me a signal! ❤ Ok, I am done being melodramatic. Over to the recipe!
Pan roasted Beetroot and Chickpea salad with a Balsamic-Honey Vinaigrette for dressing – Salad 25 of #100happysalads ! Recipe inspiration: @guyfieri 's Roasted Beet with Chickpeas and Red Onion on the @foodnetwork ! I have taken a few liberties like not adding the cheese, I did not have any on hand and replaced the dressing with a balsamic vinaigrette! It was yum, if I say so myself! 😆 Raise your hand with me if you are not a fan of raw beetroot (if you are, don't tell me, I am already super embarrassed to admit this 😝 ). So to up the game a bit, I roasted beetroot chunks in a pan with a tbsp of oil, some garlic and rosemary. Once done, roasted but not softened, just slightly caramelised in flavor, I turned the heat off and added a tbsp of balsamic vinegar to the pan. The chickpeas were boiled separately with salt. And the dressing is super simple, whisk 1 tbsp of honey, 1 tbsp of olive oil, 1 tbsp balsamic vinegar, a little lemon juice, salt, pepper and cumin together. Add a little cilantro/coriander/parsley and pour over just before eating. A few more tricks with beet and I can officially remove it from the hated list! 😁😍 #saladnight #saladfordinner #beetroot #balsamicvinaigrette #chickpeas #roastedbeetrootsalad #foodnetwork #srujans100happysalads
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So, I was wondering what memories does summer invoke in you? Growing up in urban India, for me, it was not the romantic nostalgia everyone talks about. Summer vacations of course, but not the climbing the mango trees, playing gully cricket with pals, looting fruits from neighbours’ trees kind. It was more urbane and equally fun, if not more. The details are not very interesting obviously, but I can say I have no complaints. Of course, I do love the previous kind and have no grudges against it, it’s just that I don’t relate to it very much. But, one thing I do relate to is Mangoes. I don’t ga-ga over ripe Mangoes ( don’t beat me up, that’s how I am!! ) like my dad, who eats mangoes for (breakfast + lunch + dinner) x 2, but raw mangoes are something I like! ❤ Plain salted, pickled or in snacks, raw mangoes are wow!
So with the sun not relenting here in Bangalore, and the rains playing peekaboo, I decided to get back to my salad dinners. And this is what I found out looking for ways to put some moong beans to a good use. I realised that Raw Mangoes have an under-utilised potential when it comes to salads. Also, the dressing paired with it told me it was going to work. The tamarind jaggery chutney we Indians devour in large amounts in Chaats every summer is quite similar to this dressing with a few changes. So, emboldened by these thoughts, I decided to give it a try and we LOVED it!
Continue reading “Bean Sprouts and Raw Mango Salad ~ Summers Salads FTW!”
So, a while ago, I was looking for recipes to use kidney beans in ways other than traditionally used in Indian cooking, such as Rajma Chawal and sorts, when I stumbled upon this recipe by Naturally Ella here. While, I did not have sweet potatoes that day, and I was too lazy to make a grocery trip, I used carrots and regular potatoes. Sure, it tasted yum. But then, I made another salad with roasted sweet potatoes, and I must say, I will make this again with sweet potatoes some day. Over to the recipe, because, well, you are here for the recipe, and not for my yip-yapping!
Rosemary flavoured, Pan Roasted Potato and Kidney Bean salad for the #SaladNight Dinner – Salad 24 of #100happysalads ! The salad idea is from @naturallyella 's Black Bean and Sweet Potato Salad, but since black beans are difficult to source in India and I did not have time to go shopping for sweet potatoes, I swapped the ingredients with local ones. I spotted some fresh rosemary at my local supermarket early this week and was dying to use it. It sounds silly but when it comes to new ingredients, I am a kid in a room with a new toy. 😁 I pan roasted 2 medium potatoes and 4 small carrots while the pre-soaked kidney beans were getting pressure cooked. Once the beans cooled down, I added a finely chopped red onion, capsicum and a deseeded tomato. The dressing is a whisked mix of olive oil, lemon juice, garlic, black pepper and salt. And of course, lots of finely chopped coriander. Dinner sorted! ❤️ #saladsfordinner #saladdinners #salad #roastedpotatoes #kidneybeans #srujans100happysalads
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This Salad was a winner by all means! We both ate raw spinach in a salad for the first time but didn’t felt like we were torturing ourselves. Also, this was my first time attempting the balsamic reduction, and I love its pairing with other sharp citrusy flavors.The strawberries are in season, so no more excuses of not buying enough berries.
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Beet is a relatively innocuous looking vegetable. But, somehow I have never liked it. At least not until now anyway. Raw or steamed, Beet somehow never appealed to my taste buds. I used to have gag reflexes even at the thought of having beet. So, what changed? Nothing changed, until very recently. We were on a holiday in Coorg. We had stayed a pretty home stay called Honey Valley. And this beauty was served as a part of the delicious , home style cooked spread. And, due to our recent enthusiasm for all things salad, me and dear husband never ignore salads as a part of meals.
*Beetroot spam alert* Okay, so I agree this isn't the most prettiest salad in the world, but if it gets me, the beet-hater for a long, long time, to get to eat beet in the raw form, I am sure it will convert anybody! So this salad is what I had at the pretty little homestay where I spent the long weekend, in Coorg a while ago. And I fell in love! Yes, Ishq wala Love, if you need to know! And the hare-brained person that I am, I forgot to ask for the recipe! 🙈 Salad 17 of #100happysalads ! Anyway, this lovely mix consists of grated beetroot + sliced onions + roasted and crushed peanuts + lemon juice + salt + cumin. And finish with a tempering of oil, mustard seeds and asafoetida or hing! May everyone in the world love beets from now on! #beetroot #salad #saladnight #saladfordinner #vegan #glutenfree #paleo #whatsonmyplate #whatsfordinner #vscocam #igers #healthyfoodporn #healthyyetdelicious #saladporn #rabbitfood #srujans100happysalads
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As a child, I have not really liked carrots raw. They are sweet, they are nice, but as a kid, my objection to the chopped carrots in a salad was that they had to be chewed for a longer time! 😉 Yes, I was lazy as kid, no I did not grow into a lazy adult!
Continue reading “Moroccan Chickpea and Carrot Salad ~ banishing my dislike for carrots!”