435: Tri Color Salad

Raw vegetables should be a major component of any health diet. Use whatever vegetables are in season. This healthy salad platter makes a splendid centerpiece for a festive occasion. The colors are stunning.

Red Beet Salad

 

Raw Beets                            1 no (Grated)

Sunflower seeds                    1/2   cup

Chopped Mint                        1 Tbsp.

Green – Lettuce  salad

Chopped walnut /Almonds      ½ cup

Lettuce                                  1 bunch

Green Bell pepper                   1 no (chopped)

Olive oil                                  2 Tbsp.

Salt and Pepper                       To ‘Taste

Orange –  Carrot Salad

Carrot                                    2 No. (Shredded)

Unsalted Peanuts                    1 Tbsp.

Oil                                         1 Tbsp.

Cumin seed                            1 Tsp.

Mustard seeds                        ½ Tsp.

Sesame seeds                         1 Tsp.

Ground coriander                    a Pinch

Cayenne Pepper                      ¼ Tsp.

Lemon Juice                            1 Tsp.

Chopped Fresh Cilantro            2 Tbsp.

Method:

To Make the Beet Salad:  

•  combine all the ingredients.

To Make Lettuce Salad:

•  Heat skillet and toast the walnuts/Almonds over high heat until brown, leave to cool. Mix the Lettuce and green bell pepper. In a separate bowl, combine the olive oil, slat and p-pepper and pour over the Lettuce mixture.

To make Carrot Salad:

• Place the carrots in a bowl and stir in the salt. Toast the peanuts in the skillet, stirring constantly until they turn a darker color and give off a rich aroma. Leave peanuts to cool and grind them coarsely or crush with a mortar and pestle. 
• Heat the oil in a small pan and toast all the seeds until they “pop”. Add the ground coriander and cayenne pepper to the seeds and cook for a 1 minute. Stirring constantly.
• Stir the mixture into the carrots, along with peanuts lemon or lime juice and chopped cilantro.

Arrange the Salad

Arrange each salad attractively on a large serving platter, Keeping them separate.

 

Tri Color Salad

434 : Sarson Ka saag / Mustard Greens Gravy

Sarson Ka saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. Punjabis love e this served with Makki ki roti(Cornmeal bread) – each is incomplete without other.

Ingredients:

Mustard Greens (Sarson leaves)        1 Bunch      

Mustard Greens

Spinach ( Palak)                               1 Bunch

 Chopped Fenugreek Leaves              ½ cup

Finely grated Ginger                          2 Tbsp.

Finely chopped Green chilies              5 no.

Finely chopped tomatoes                   ½ cup

Ghee/ Oil                                          1 Tbsp.

Maize flour                                        2 Tbsp.

Salt                                                  To Taste

Butter                                                1 Tbsp.  

Cilantro for Garnish        

Method:

• Chop and clean all the greens. Wash really well, especially the mustard greens well to get rid of the mud or soil clinging to the stems.
• Combine mustard leaves, spinach, green chilies, and ginger with 1½ cups of water in a pan and cook on medium flame till the greens get cooked.
• Squeeze out saag and Keep aside to cool.  Keep the saag water aside.
• Blend the saag with tomatoes to a coarse paste in a mixer. Keep aside.
• Add maize flour in it and mix it well. The maize flour helps in making the saag smooth as well as thickening it and does imparts its flavor to the saag.
• Now pour the greens puree in a deep pan. i used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
• Add the reserved water to adjust the consistency if necessary.
• Add the salt and cook for 7 minutes in simmer, while stirring continuously. or until well blended.
• Serve hot garnished with a dollop of white butter and cilantro.
• Serve the hot sarson Ka saag straight with makki di roti or Paratha and steamed rice.
• The best is to serve with makki di roti. Nothing beats this combination. 

433: Kesari Seviyan /Sweet Vermicelli

Sweet vermicelli cooked to perfection with raisins and almonds, a great and quick dessert to be enjoyed with a cup of coffee or chai.  It is so simple to make and it tastes awesome. It tastes even better when topped with khoa.  I made this dish in less fat and less sugar, if you want more taste, you can add more sugar and ghee.

Ingredients:

Vermicelli ( Thin ones)            1 cup

Water                                   1 cup

Sugar                                    ½ cup

Crushed Green Cardamoms       4 no.

Ghee                                     1 tbsp+1 tsp.

Fried Raisins & Cashews           for Garnishing

Kesar color                             a pinch

Method:

• In a pan put one teaspoon ghee and fry the vermicelli till light brown.  Constantly stir it to ensure even browning. Keep aside.

• In the same pan add one tsp of ghee and fry the cashew nuts and raisins. Keep aside.
• Take a frying pan, add water and bring into boil.
• Now add the fried vermicelli and cook till soft.

• Now add sugar,crushed cardamons and color in it. Mix it well.
• Cook till it thickens in low flame.
• Add remaining ghee and stir thoroughly and make sure and water is completely absorbed.
• Garnish with fried cashew nuts, and raisins.
• Transfer it to a glass bowl.
• Serve hot chilled with tea or as snacks.

Note: 

• For Health reasons, I made this dish in less fat and less sugar.  You can add khoya  or milkmaid for more creamy tasty. If you want more taste, you can add more sugar and ghee.
• Instead of water, you can add whole milk also.