Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Dec 5, 2013

Egg Salad

Turn boiled eggs to a salad which is deliciously creamy, chunky and tangy. This salad can be used as sandwich spread ,sandwich filling and as a cracker spread which is perfect for a brunch. It is normally served as a cold salad which rich in protein and carbohydrates. 

When I was studying and working, this salad was a perfect meal because it is quick and easy to prepare.  And off-course highly economical !!


2 Boiled eggs, finely chopped
1 Stick of Celery stalk, finely chopped
2 tsp Yogurt
1 tsp lemon Juice
Few sprigs of Cilantro, finely chopped


  • Mix all the ingredients and season it with salt and pepper

  • Serve it with toast or spread it on cracker. Garnish with green onions
  • Can be refrigerated for future use
Note: Instead of yogurt mayonnaise can be used.  

Oct 1, 2013

Cabbage Cucumber Salad with Honey Mustard Dressing

Cool Cabbage-Cucumber salad tossed in honey mustard dressing adds a lot of crunch and  a refreshing starter. 


4 cups Napa cabbage, thinly cut into strips
1 Cucumber, peeled and thinly sliced
1 Tomato, thinly sliced
1 carrot, shredded
1/2 cup rasberries
1 tsp finely chopped chives

For the dressing
3 tsp honey - mustard
2 tsp rice vinegar
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper powder
1 tsp Olive oil


  • In a mixing bowl, whisk all the ingredients under dressing
  • Dress the cabbage, cucumber, tomato and carrot with honey mustard dressing
  • Let stand about 10 minutes. Garnish with raspberries and chives before serving

May 30, 2013

Strawberry- Mango Salsa

Celebrate spring time with "Strawberry-Mango Salsa". I loved experimenting this recipe, simply because it is tasty, healthy and a joyful recipe.  It can be paired with any thing like chip and dip, seared fish or chicken, and even as a salad. 

This salsa is infused with traditional salsa ingredients like cilantro, lemon juice, pepper as well as couple of Indian ingredients. I have substituted jalapeno peppers with green chilies. 

The recipe is very simple and can be made without a clinch.


8 Strawberries,  chopped
1 Mango, peeled and chopped
1 Jalapeno or green chili, deseeded and finely chopped
5 sprigs of Cilantro, finely chopped
1/4 tsp Black pepper powder
Juice of 1/2 Lemon
1 tsp Extra virgin olive oil


  • In a mixing bowl, whisk jalapeno/ green chili, cilantro, pepper powder, lemon juice, extra virgin olive oil and salt
  • Add chopped strawberries and mango. Mix well
  • Refrigerate for 3 to 4 hours. Keep out 15 minutes before serving

  • Optional ingredients like red onions or green onions, cucumbers, and tomatoes can be added
  • Add chat masala and serve it with pappadis or fried tortillas as a chat

May 1, 2013

Carrot-Cucumber Kosambari

"Carrot-Cucumber Kosambari" is a South-Indian style salad made from cucumber, carrot and seasoned with red chilies, mustard, and asafoetida. 

I have posted recipe for "Kosambari' before. But I did not add seasoning in previous recipe. 


3/4 cup Moong dal, soaked for 3-4 hours
1 Cucumber, finely chopped
2 Carrots, shredded
2 Green Chilies, finely chopped
2 sprig of cilantro

For seasoning-
2 tsp Oil
1 tsp Mustard seeds
2 Red Chilies
1/4 tsp Asafoetida
1 sprig of Curry leaves


  • Soak moong dal in water for 3-4 hours. Drain excess water and wash it in cold water for 2-3 times 
  • In a mixing bowl, mix moong dal, cucumber, carrot, chilies, cilantro and adjust salt as per taste
  • In a pan, heat oil, add mustard seeds, red chilies, asafoetida and curry leaves. When mustard seeds starts to splutter, pour the seasoning to cucumber and carrots
  • Mix well and serve it as a salad or side dish
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Apr 12, 2013


A traditional South Indian salad made with legumes and fresh vegetables. Apart from being prepared quite often at homes, this recipe is always on the menu during festivals or any auspicious functions. 


1 cup of Moong Dal, soaked for 3 to 4 hours
1 Cucumber, finely chopped
1 Green Chili, minced
1 tsp Lemon Juice
Small bunch of Cilantro, finely chopped


  • Wash  soaked moong dal 2 to 3 times before preparing salad. 

  • In a mixing bowl, mix all the ingredients and adjust salt as per taste
  • Serve immediately 

  • This salad can be seasoned with mustard, red chili and freshly grated coconut
  • Do not add salt, if you don't plan to serve immediately. And also, refrigerate so that it keeps them fresh. Because salt with leave excess water from vegetables