Hearty Lettuce, Carrot, Cherry tomatoes Salad with homemade dressing

A crowd pleasing salad with homemade vinaigrette

I am back from my vacation to India and back to blogging with a hearty salad recipe from my kitchen. Actually blogging took a back seat after arrival of Anshika,my darling daughter. This post has a reason to be here on my blog, if interested read on.......

June's 1st weekend we drove to Albany, NY to attend a birthday party of our closest friend's daughter. For the party I made this salad which everyone appreciated and enjoyed eating as much as I loved making it all the while hoping it to turn out well. You won't imagine people loved it and few of them took a second serving too! I was so overwhelmed with the kind of response and appreciation I got for the salad, thought of sharing it with all my readers too. Also many asked for the recipe there, I have a similar salad recipe but the dressing is a little bit different so thought of posting it on my website.

Salads are a healthy way to eat good and nutritious food. And for a basic salad recipe what I do is just peep into my refrigerator and pantry for necessary ingredients like salad greens, dried fruits, any kind of nuts and lastly some acidic ingredient like vinegar or citrus juice, that's pretty much it. I start making delicious salads by combining friendly veggies that go well with each other and the flavors kind of marry with each other quiet well. I try many dressings doing my own version, sometimes, I like it, sometimes they take a ride into my kitchen sink. Coming to this dressing, it is simple homemade vinaigrette with vinegar, extra virgin olive oil, honey and Dijon mustard with little seasoning.

Source: My own
Cuisine: American
Prep time: 10 mins
Serves: 4
Ingredients:
6 leaves of Romaine Lettuce, torn
6 cherry tomatoes, halved or quartered
1 carrot, grated
½ red onion, chopped
1 seedless cucumber (optional)
1 pack seasoned bread croutons (optional)
Handful of toasted almonds/pinenuts/walnut(any)
dried cranberries for garnish

for dressing:
1 T distilled vinegar or lime juice
1 t dijon mustard
1 T honey
2 T extra-virgin olive oil
pinch of salt/ as per taste
1 tsp ground black pepper

Method:

1. Mix all the salad ingredients except nuts and croutons in a large bowl.
2. Prepare the dressing by first adding dijon mustard in vinegar juice whisk well.
3. Add freshly ground black pepper, salt, honey mix well.
4. Whisk vigorously while adding extra-virgin olive oil.
5. Spread over the salad, mix and cover it with plastic wrap and keep refrigerated.
6. When ready to eat top it with toasted almonds and croutons.


Tip: For crunchy salad, wash the greens and use a salad spinner to remove excess water out of the leaves or you can dab excess water in the leaves with a kitchen towel.

Click on Salads from my kitchen

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Tri-colour Salad

I wish all my desi readers a very Happy Independence day!

"At the stroke of the midnight hour, when the world sleeps, India will awake to life and freedom. A moment comes, which comes but rarely in history, when we step out from the old to the new…India discovers herself again."
- Jawaharlal Nehru (on Indian Independence Day, 1947)

I have many cherished moments as a kid when we used to assemble in our school grounds and sing "Jana Gana Mana...." our National Anthem. We used to get lot of chocolates and sweets on this day at school. I remember my father brings home these small flags we can tuck on our uniforms. Coming home after the flag hoisting me, my brother and sister used to count the number of chocolates we received from our class teacher/leader. Though who had some influence , chipped in most. Ohh so wonderful time spent with my brother and sister and my classmates!

Happy Independence Day to one and all!

On this occasion I would like to tribute My Country, My Matrubhoomi (Motherland) this Tri-colour salad. The recipe is quite simple and I worked with colours primarily focusing on Saffron (Orange), White and Green. Sending this to Pooja for I-Day Event.

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Source: My Own
Cuisine: Global
Prep time: 5 mins
Serves: 2-4

Ingredients:
½ C fresh spinach, chopped
1 Carrot, peeled and grated
¼ c Feta cheese/goat cheese or Paneer
for vinaigrette dressing:
1 T fresh lemon juice
Salt as per taste
Freshly ground black pepper
1 T extra virgin olive oil
for garnishing:
Handful of toasted pine nuts (optional)
Method:

• Combine chopped spinach, grated carrot and feta cheese or if you are using paneer, then chop into small cubes. Toss them in a large salad bowl.
• In a separate small bowl whisk lemon juice with extra virgin olive oil, add salt and freshly ground black pepper.
• Pour freshly prepared vinaigrette into the salad and toss well.
• Before serving garnish with toasted pine nuts or any nuts of your choice.

Variation: You can use crumbled or cubed paneer instead of feta or goat cheese. And any vinaigrette of your choice nuts are optional.

Vande Mataram --

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Red Lentil Sprouts Salad with Spicy Vinaigrette

Red Lentils ~ Masoor Dal (Hindi) is much popular in Northern India than in the southern parts is not much used in everyday cooking. They are sometimes combined with toor dal (yellow dal) in cooking to avoid the muddy taste in the red lentil. A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e. they have their skins removed.

A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambhar, rasam and dal, which are usually served over rice and sometimes roti/flat bread. I am using red lentil sprouts in my salad to add more nutritional benefits to it. A half cup of raw lentils yields about 2 cups of lentil sprouts and double the nutritional value too.

sprouted red lentils~masoor dal

Nutritional value and benefits of lentil sprouts: Lentils are a legume, and as such are high in protein and can be hard for some people to digest. The sprouting process should make digestion easier, but they may cause a lot of gas in certain people, who should probably avoid them.

The process of photosynthesis and germination changes the chemical composition of the lentil, increasing the amounts of the following substances: Vitamin A, C, E, Thiamin, Niacin, Carotene, Iron, Phosphorous, Potassium, most B vitamins. Sprouts are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals.

Exact information on the chemical changes in sprouted lentils is hard to find, but most sources agree that almost every substance naturally present in the lentil increases during germination, and that existing substances, such as starch and protein, are broken down and effectively predigested by the activated enzymes, making them easier to assimilate. If you want to learn more about Lentils and their benefits click here here and here.
Source: Wikipedia

More on how to sprout lentils read Nupur's~A Primer on Sprouting Lentils or else check this video on Sprouting Beans ~ SBT team's blog.


Red Lentil Sprouts Salad with Spicy Vinaigrette



Source: My Own
Cuisine: Indian
Prep time: 10 mins
Serves: 4 people
Ingredients:
1C sprouted red lentils/masoor dal
1 carrot, peeled and slices
1 plum tomato, cubes
1C/bunch of Watercress (avoid the hard stems)
handful of dried cranberries/cherries
2T toasted pine nuts
for spicy vinaigrette:
3T extra virgin olive oil
1T distilled vinegar or 1/2 lemon juice
1 clove of garlic, grated
1 shallot, finely chopped
1T fresh parsley, finely chopped
pinch of red pepper flakes
Salt and freshly ground black pepper
Method:

1. Wash and rinse watercress and dry it in a salad spinner or over the kitchen towel and place it in a large bowl. Add carrot, tomato, sprouted red lentils, cranberries and toss well.
   
2. In a small mixing bowl add all the ingredients of vinaigrette and mix thoroughly as the oil emulsifies with the acid.
   
3. Pour the prepared vinaigrette over the salad and toss well. Top it with toasted pine nuts or any nuts of your choice.
   

Sending this entry to My Legume Love Affair event hosted by Susan of Well-Seasoned Cook.

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Ukkarisida Rotti, Avarekaalu Usali n Kosambari

Ukkarisida Rotti with Avarekaalu Usali and Kosambari

Celebrating RCI-Karnataka once again this time with Ukkarisida Rotti (also called as akki roti or rice roti) with Avarekaalu Usali (toovar lilva-beans seeds stir fry) along with green moong sprouts kosumbari. Without much wasting time I am straight away going to these recipes.
Click here to see Ukkarisida Rotti Avarekaalu Usali Kosambari

Ukkarisida Rotti

Pile of Ukkarisida Rottis

Source : from Payaswini's Recipes
Cuisine: Kannada, South Indian
Prep time: 10 mins
Cooking time: 25 mins
Makes: 4 people
Ingredients:
2 cups rice flour
2 ½ cups Water
1 tbsp oil
½ tsp cumin seeds/jeera
6 pepper corns, crushed
½ tsp salt or accordingly
Oil for roasting
All purpose flour for dusting
Method:

1. In a sauce pan boil water, when it's boiling add oil, cumin seeds, pepper and mix well.
2. Turn the heat low and add rice flour, stirring all the time. Mix well, break up any lumps.
3. Stir constantly for 5 minutes, so that it becomes thick. Remove from the heat, cover and allow it to cool.
4. When it is warm, knead well and make medium size balls out of rice dough with the greased hand.
5. Roll them into round rottis with the help of all purpose flour. Heat the griddle over a medium heat.
6. Place one rotti in the hot griddle and brush with little oil on both sides of rotti.
7. Fry both sides until light brown. Remove from the griddle/tava and fry the remaining rottis in the same way.
8. Serve hot with Avarekaalu Usali Or any Gojju recipe like Green Beans Gojju
   

Click here to see Ukkarisida Rotti Avarekaalu Usali Kosambari

Avarekaalu Usali

Avarekaalu Usali

Source : from Payaswini's Recipes
Cuisine: Kannada, South Indian
Prep time: 10 mins
Cooking time: 25 mins
Makes: 4 people
Ingredients:
2 cups Avarekaalu, boiled (toovar lilva, bean seeds) canned/Fresh/frozen
2 tbsp oil
½ tsp mustard seeds
2 onions, chopped
½ tsp turmeric powder
6-8 curry leaves
1 tsp lemon juice
Salt as per taste
grind into smooth paste:
½ cup grated coconut
pinch of asafoetida
1 tsp cumin seeds/jeera
3-4 green chillies
1 tsp ginger-garlic paste
1 tbsp coriander leaves
Method:

1. Boil the toovar lilva beans in pressure cooker with salt for 3 whistles and keep aside.
   
2. Heat oil in a sauce pan. Add mustard seeds allow to splutter, add onions, turmeric, curry leaves.
3. Fry till onions become light brown, Add ground paste, bean seeds, salt, and water.
4. Bring it to boil on medium heat. Cook for 5-8 minutes and remove from the heat.
5. Add lemon juice and mix well.
6. Serve with Rice Rotti's/ Ukkarisida rotti or Chapati's

Click here to see Ukkarisida Rotti Avarekaalu Usali Kosambari

Green Moong Kosambari

green moong sprouts Kosambari

I was talking to my friend Ganga on phone inquiring about kannada recipes, thought she can help me in this as she is from Anantapur (border to Karnataka). Ganga makes lovely Jonna Rottis(jowar rotis). I tried to learn from her but can never make such soft, thin and very big sized jonna rottis. She then told me about this famous and easy recipe of Kosambari (Kannadiga Salad) which mainly has soaked green moong beans as the main ingredient with coconut, cucumber, tomatoes etc. Thanks Ganga for sharing this wonderful salad, JB loved it so much!
Source : My friend Ganga Nagalla
Cuisine: Karnataka, South Indian
Prep time: 5 mins
Soak time: 2-3 hrs
Makes: 2 people
Ingredients:
½ cup green moong beans (I used moong sprouts)
1 plum tomato, chopped
½ red onion, finely chopped 1 cucmber, chopped
2 green chilles, finely chopped
2 inch fresh coconut piece, grated
2 tsp lemon juice
2 tbsp cilantro, chopped
1 carrot, grated (I didn't have handy)
salt as per taste
Method:

1. Soak the green moong beans for at least 2 hrs, here I used moong sprouts instead of the soaked ones.
2. Mix all the veggies with moong beans, add lemon juice and salt as per your taste and a quick and healthy Kosambari is ready.
3. A quick note, my friend also told that this can be offered as naivedyam to God, if you minus onions in it.

Click here to see Ukkarisida Rotti Avarekaalu Usali Kosambari

RCI-Karnataka Cuisine

Food Event: I am sending all these lovely entries to Asha of Foodie's Hope for RCI-Karnataka. Regional Cuisine of India RCI in short, was initiated by Lakshmi K of Veggie Cuisine. Thanks to her that we get to tour these beautiful states and their cuisines each month and get a chance to cook and taste them too. Enjoy the RCI- Karnataka Feast currently going on food blogs these days, Asha can't wait to see the round-up!

My other recipes of Karnataka blogged so far:
Akki Roti
Udipi Sambhar
Green Beans Gojju

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Enjoying Orzo while watching Indian Idol 3

Orzo (from Latin hordeum) is Italian and means "barley" but in common usage in the United States, orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut its rice shape, orzo is not made out of rice but of hard wheat semolina. This type of pasta is incorporated in many delicious recipes and this one is yet another salad kind of dish from Giada's Everyday Italian aired on foodtv.

I am so in love with her recipes which are simple, quick and easy to prepare. I made few variations like using fresh methi sprouts (the first pair of leaves from fenugreek seeds) instead of baby Arugula to match the nutty bitter taste. I used sweetened dried cranberries instead of dried cherries as her recipe suggests. And here is a salad meal which leaves our taste buds dance to the tunes of Amit Paul-Indian Idol 3.

I am sure those who devotedly follow II-3 will know whom I am referring too. This guy rocked my heart specially while singing "Nasha yeh pyar ka nasha hain" and "Pehla Nasha" the romantic numbers of Aamir Khan (my favo). Check this also. Amit Paul is coincidentally an AK fan and from Shillong and is a versatile and completely mind blowing singer and I hope he wins the title. f you want more info on Amit check here and lastly don't forget to check what Javed Akhtar comments. All the best Amit, you rock! If you want more info check these Bloglinks for Indian Idol 3 click here and here.

Now back to pavilion, here is the recipe:
Orzo with lemon, feta, dried cranberries, basil and methi sprouts




Source: Adapted from Giada's Everyday Italian Cuisine: Italian
Prep time: 10 mins
Cooking time: 5 mins
Makes: 2 people
Ingredients:
1 cup of orzo pasta
2 tablespoons extra-virgin olive oil
½ cup of fresh methi sprouts
¾ cup crumbled feta cheese
¼ cup sweetened dried cranberries
7 fresh basil leaves, torn
2 tbsps pine nuts, toasted 2 tbsps lemon juice
1 ½ tsp salt
1 tsp freshly ground black pepper
Method:

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta and put the pasta on a large cookie sheet.
4. Drizzle the pasta with a tablespoons olive oil, toss, spread out, and set aside to cool.
5. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine and serve with your favorite lunch or dinner menu.

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Lettuce orange cherry tomatoes salad with honey dijon and lime juice dressing

Refreshing salad on hot summer days

Source: My own
Cuisine: Global
Prep time: 10 mins
Serves: 4
Ingredients:
6 leaves of Romaine Lettuce, torn
6 cherry tomatoes, halved or quartered
1 orange, peeled and cut pod wise
1 carrot, grated
½ red onion, chopped
½ tsp orange zest
4-6 walnuts, toasted and chopped
for dressing:
½ lime/lemon juice
1 tsp dijon mustard
1 tbsp honey
2 tbsp extra-virgin olive oil
1 tsp sugar
pinch of salt/ as per taste
1 tsp ground black pepper

Method:

1. Mix all the veggies in a bowl, top it with orange zest
2. Prepare the dressing by first adding dijon mustard in the lime/lemon juice whisk well.
3. Add freshly ground black pepper, salt, sugar, honey mix well.
4. Whisk vigorously while adding extra-virgin olive oil.
5. Spread over the salad, mix and cover it with plastic wrap and keep refrigerated.
   
6. When ready to eat top it with chopped toasted walnuts.

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