Shahi Coconut Milk Pulao

Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.

Here are some more rice dishes from this blog.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable fried rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice

7. Korean egg fried rice

8. Aloo chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice

12. Mexican rice

13. Carrot rice

14. Tricolor rice

15. Mexican green rice

16. Biryani flavoured tahri

17. Kolkata style chicken biryani

18. Basanti pulao

19. Egg pulao or biryani

20. Bengali pulao

21. Lotus stem biryani or pulao

22. Chana dal or Bengal gram and steamed egg khichdi

23. Bhuni khichuri or moong dal khichdi

You may also like to try Italian basil fried rice from the blog of my friend Radha Rajagopalan.

To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.

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Recipe

Basmati rice – 2 cup

Cashew nuts – 3 tablespoon

Almond – 3 tablespoon

Saffron- 1/4 teaspoon + 1 tablespoon water

Green cardamom – 4

Cloves — 4

Cinnamon – 1 inch piece

Bay leaf – 2

Star anise – half

Kababchini – 4, optional

Mace or javitri – 2 strands

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Ginger – 1&1/2 inch piece, grated

Green chilli – 2-3 or to taste

Salt to taste

Sugar – 1 teaspoon, optional

Ghee or clarified – 2 tablespoon

Thick coconut milk – 1 cup

Water – 3 cup

Cilantro or coriander leaves – 2 tablespoon, chopped

Mint leaves – 1 tablespoon, chopped

Green peas – 1/2 cup

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Soak saffron in 1 tablespoon warm water.

3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.

4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.

5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.

6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.

7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.

8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.

9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.

10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Oats Cantaloupe Sugar Free Milkshake With Stevia

Oats cantaloupe sugar free milkshake with Stevia. I have used homemade Stevia powder. Also sharing the method of making Stevia powder at home in the recipe. Try this chilled and guilt free milkshake to beat the heat and enjoy the delectable taste.

Stevia as sweetener

I have made stevia powder from my homegrown stevia plant to make my milkshake calorie free. You can also use store bought stevia powder. Stevia is more sweet than sugar. A pinch of stevia powder is equal to one teaspoon table sugar. So you need very small quantity to stevia powder. We like our beverage less sweetened so used 1 teaspoon for 3 medium size glass. After blending taste and add more if required.

Stevia is a nonnutritive sweetener. This means it has almost no calories. If you’re trying to lose weight, this aspect may be appealing. If you have diabetes, stevia may help keep your blood sugar levels in check. One 2010 studyTrusted Source of 19 healthy, lean participants and 12 obese participants found that stevia significantly lowered insulin and glucose levels. It also left study participants satisfied and full after eating, despite the lower calorie intake. To read more about stevia Click here.

You may like some more cantaloupe recipes on this blog.

1. Watermelon cantaloupe mint smoothie

2. Muskmelon orange and coconut smoothie

3. Melon cooler

You can use any sweetener instead of stevia. But I made this delicious milkshake with Stevia to make it diabetic friendly. Don’t forget that stevia is much sweeter than table sugar, so you won’t need to use as much. Add little at first and taste after blending. Add more if required and blend again. I have used vanilla essence for flavour but you can also use cardamom powder, cinnamon powder, nutmeg powder or any flavour of your choice.

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Click on the link below to get video recipe of this healthy and delicious milkshake

https://m.youtube.com/watch?v=cjHEW0eM_HY&t=11s

Recipe

Oats – 1/4 cup

Milk – 1&1/2 cup

Cantaloupe or muskmelon/kharbuj – 1 cup, chopped

Stevia powder – 1 teaspoon or to taste

Vanilla essence – 3/4 teaspoon

Pistachio to garnish

Method

Stevia powder

1. To make homemade Stevia powder wash the Stevia leaves well. Drain well and let it drain well.

2. Dry the leaves under sun or in shade. I have dried the leaves in microwave. Spread the leaves on a microwavable plate. Microwave on high for 30 seconds. Stir the leaves with a spoon. Microwave again for 30 seconds or until the leaves becomes crisp.

3. Grind the dried leaves in your grinder jar. Or you can also use mortar pestle to make dried leaves powder. I have ground the dried leaves into fine powder.

4. Mix oats with 1/2 cup milk. Cover and keep it in refrigerator 5-6 hours or overnight. I soaked the oats overnight.

5. In a blender add 1 cup milk, peeled and chopped 1 cup Cantaloupe or muskmelon/ kharbuj, overnight soaked oats and stevia powder.

6. Blend everything well. Taste and add more stevia powder if required. Add vanilla essence and blend again till mixture becomes frothy. You can also use 1/4 teaspoon cardamom powder, 1/4 teaspoon cinnamon powder and a pinch of nutmeg powder instead of vanilla. You can also add 1-2 scoop icecream if you want or you are making for kids.

7. Add some ice cubes in the glass. Pour the blended mixture over it Garnish with small pieces of Cantaloupe. Sprinkle little pistachio over the Cantaloupe pieces. Serve chilled milkshake immediately.

Notes

1. You can use any sweetener instead of stevia powder.

2. If you are making for kids add 1-2 scoop icecream in the milkshake to get rich creamy texture.

3. You can also use store bought stevia powder.

4. Mango or any other fruits can be used instead of Cantaloupe. Make your milkshake with any fruit of your choice.

5. You can use any dairy free milk to make the milkshake for vegan people.

6. You can use any flavour instead of vanilla essence.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mango Mint Coconut Lassi With Chia Seeds

Mango coconut lassi with chia seeds and coconut sugar. This chilled soothing and filling drink taste utterly delicious. Its mango season so try this delectable mango coconut lassi to beat the heat. You don’t need refined sugar to make it. I have used coconut sugar, you can also use honey, maple syrup, stevia, sugar or any sweetener of your choice.

Ingredients used to make this chilled lassi

Ripe mango – You can use any ripe mango to make this lassi. Better to use sweet variety lassi.

Curd or yogurt – Used homemade curd to make this lassi. You can also use store bought curd or Greek yogurt. But curd shouldn’t be sour. Check before using.

Fresh coconut – Grated fresh coconut taste great with ripe mango.

Mint leaves – Mint leaves used for a refreshing flavour.

Chia seeds – Used chia seeds for it’s nutritional value. You can skip if you don’t have or you don’t like.

Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. Healthline

Milk – Used milk to soak the chia seeds. You can also use any dairy free milk or water if you want.

Coconut sugar – Used coconut sugar as a sweetener. Coconut sugar or coconut palm sugar is a plant based natural sweetener. You can also use honey, maple syrup, stevia, sugar or any sweetener of your choice. If your mango is less sweet then add more sweetener. And if your mango is too sweet use small amount of sweetener.

Lemon juice – Lemon juice used for a refreshing flavour and taste.

Lemon zest – Little lemon zest used to give an extra zing. It will give a strong lemon flavour. You can skip it if you want.

Ice cubes – Ice cubes used to make the lassi chilled. Add less or more according to your choice. You can also add some ice cubes in the glass before serving. Or you can also skip the ice cubes and keep lassi in refrigerator for an hour to serve chilled.

Here are some yogurt based dishes from this blog.

1. Strawberry yogurt

2. Mint yogurt dip

3. Bhapa doi or steamed yogurt pudding

4. Buttermilk Kuzhambu

5. Mint orange lassi

6. Mango pomegranate overnight oats parfait

7. Misti doi

8. Banana almond mint smoothie

9. Savoury cucumber smoothie

10. Misti doi parfait

11. Guava banana smoothie

12. Cold soup

And you may also like to try Spicy oats buttermilk from the blog of Sasmita Sahoo Samanta.

As I mentioned above this lemon flavoured mango lassi taste utterly delicious. You can adjust the sweetener according to your taste. If your mango is too sweet use 1 tablespoon only. Taste after blending and add more if required. Never use sour curd or yogurt. Always use fresh curd or yogurt. I have used homemade curd. You can also use Greek yogurt or any store bought yogurt but taste before using.

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Video recipe of this healthy and delicious lassi

https://m.youtube.com/watch?v=pVhPYxJ1Cms&t=3s

Recipe

Ripe mango – 1/2 cup, chopped

Curd or yogurt – 1 cup

Fresh coconut – 1/4 cup, grated

Mint leaves – 2 tablespoon

Milk – 1/3 cup

Chia seeds – 1 tablespoon

Coconut sugar – 1 tablespoon

Lemon juice – 1 teaspoon

Lemon zest – 1/4 teaspoon, optional

Ice cubes – 1/4 cup or as required

Method

1. Soak chia seeds in 1/3 cup milk for an hour.

2. Blend curd or yogurt, soaked chia seeds, grated fresh coconut, mint leaves, chopped mango pieces, coconut sugar, lemon juice, lemon zest and ice cubes in a blender.

3. Taste and add more coconut sugar and lemon juice if require. I had to add 1 tablespoon more coconut sugar because mango was not enough sweet. If your mango is sweet then add sugar accordingly.

4. Pour the lassi in your favourite glass. Garnish with scooped mango and mint leaves. Serve immediately or store in refrigerator to serve chilled.

Notes

1. You can skip chia seeds if you want. But chia seeds will make your lassi more nutritious.

2. Any sweetener can be used instead of coconut sugar.

3. Add sweetener according to your taste. Taste after blending and add more if required. Its depends on the sweetness of mango.

4. You can use any dairy free milk or water instead of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mixed Dal/Lentil With Mango Ginger Or Amada/Panchmel Dal

Mixed dal or panchmel dal with mango ginger or amada. A very flavourful and delicious dal to serve with steamed rice. Usually we make this mango ginger or amada dal with moong dal/yellow lentil or masoor dal/red lentil. But here is a panchmel dal or mixed of five lentils. This lightly spiced and aromatic dal with steamed rice is a comfort food for summer.

Here are some more dal recipes from this blog.

1. Lemony dal

2. Panch phoran dal

3. Beetroot dal or lentil curry

4. Whole masoor dal

5. Masoor dal chochchori or chorchori

6. Mediterranean red lentil soup

7. Dal rasam

8. Dal makhani

9. Red lentil soup

10. Lebanese lentil lemon soup

11. Goan dal curry with coconut and kokum

12. Dal kanda or chana dal fry

13. Dal palak

14. Egg dal tadka

You may also like to try Healthy methi dal from the blog of Priya Vijaykrishnan.

Ingredients used to make this protein rich mixed dal

Moong dal or split yellow lentil – Moong dal or split yellow lentil or split and skinned green gram/mung beans. Moong dal is a light and protein packed lentil. Also a comfort Indian food.

Arhar/toor dal or split pigeon peas – Used split pigeon peas or arhar/toor dal with equal amount of other lentils or dal.

Chana dal or Bengal gram – Delicious and nutritious dal used to enhance the taste.

Udad dal or split skinned black gram – Dhuli udad dal is used to give a creaminess. Udad dal is also packed with protein and other nutrients.

Masoor dal or red lentil – Protein and vitamins enriched Masoor dal is used to give a wonderful taste and flavour.

Mango ginger or amada – I have used mango ginger from my terrace garden. See the above picture of mango ginger and it’s plant. Bought online and placed some under soil. Now it becomes a lovely bunch of plants.

Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour.Wikipedia Amada or mango ginger has also many health benefits. You may like to try Walnut almond chutney with mango ginger.

Ginger or adrakh – Ginger used to give a spicy aroma and enhance the taste.

Tomato – Tomato or tamatar used to give a mild tangy taste. You can omit if you want.

Panch phoran – Panch phoran or Bengali five spices used for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Here are some recipes using panch phoran.

Panch phoran bhaja or dry roasted Bengali five spice powder

Panch phoran dal

Panch phoran tarkari

Olive chutney with jaggery and panch phoran

Dry red chilli – One whole dry red chilli is used for tempering or tadka. You can break the chilli before adding in the oil if you want your dal more spicy.

Hing or asafoetida – A pinch of hing used for flavour. You can skip if you want your dal gluten free.

Onion – Used one chopped large onion to enhance the taste. Fried onion will give a scrumptious taste to your dal. You can use one more onion if you like. Or you can also skip if you want your dal no onion garlic or satwik.

Salt – Salt or namak is used for taste.

Turmeric powder or haldi – Turmeric powder used to give a nice colour.

Green chilli or hari mirch – Green chilli used to give a spicy kick to the dal. You can use more green chilli if you want your dal more spicy. I have used slit green chilli, you can also use chopped green chilli.

Oil – Used mustard oil for tempering or tadka. You can use any oil of your choice but mustard oil will give a lovely flavour.

This dal is very flavourful because of mango ginger or amada and completely vegan. And also lightly spiced so perfect for this hot weather. Really a comfort food with hot steamed rice, some potato fry and dry vegetables. Try and enjoy the delectable taste. I have boiled all dal with mango ginger or amada in pressure cooker. But you can also add grated or ground mango ginger before adding water while tempering. Boil the dal only. Add everything while tempering or tadka. Add chilli according to your spice tolerance.

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Video recipe of this delicious flavorful dal

Recipe

Moong dal or split yellow lentil – 1/8 cup

Arhar dal/toor dal or split pigeon peas – 1/8 cup

Chana dal or Bengal gram – 1/8 cup

Udad dal or split and skinned black gram – 1/8 cup

Masoor dal or red lentil – 1/8 cup

Mango ginger or amada – 3 tablespoon, peeled and grated

Ginger – 1 inch piece, chopped

Tomato – 1, chopped

Panch phoran – 2 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon, optional

Onion – 1 large, finely chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Slit green chilli – 2

Cilantro or coriander leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Method

1. Rinse all the lentils or dal well and soak in sufficient water for 15-20 minutes. Peel, wash and grate the mango ginger or amada. Drain the water and boil the dal with grated mango ginger or amada in a pressure cooker with 2 or 2&1/ cup water till dal becomes soft. Or reduce the flame after one whistle and pressure cook on simmer for 20-25 minutes. Let the pressure settle down on its own.

2. Grind the ginger and tomato. You can use grated ginger and finely chopped tomato but I like to use these smooth paste. Also peel wash and chop the onion.

3. Heat oil in a pan or wok. Add panch phoran and dry red chilli. If you want your dal more spicy break the dry red chilli before adding.

4. When seeds starts to splutter add chopped onion. Fry till onion starts to change it’s colour. Now add ginger tomato paste. Mix well.

5. Add salt and turmeric powder. Saute for a minute. Add hing or asafoetida if using and saute till oil leaves the sides.

6. Add mango ginger mixed boiled dal and mix well. Add two cup water, two slit green chili and chopped cilantro or coriander leaves. Mix and let it cook till you get your desired consistency. I like this dal semi thick. You can make thick or thin according to your choice.

7. Keep stirring in regular interval. When you get your desired consistency, taste and adjust salt.

8. Remove from heat and garnish with cilantro or coriander leaves. Serve hot with steamed rice,some potato fry or aloo bhaja and any dry vegetables.

Notes

1. You can also make this dal without onion. Follow the same recipe and omit onion. Also reduce the amount of oil if you are not using chopped onion.

2. This dal can be made with only moong or masoor dal instead of mixed dal.

3. To make gluten free skip hing or asafoetida.

4. Add less or more chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Red Cabbage And Spinach Salad With Peanut Butter And Pumpkin Seeds

Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.

You may like some different types of salad and salsa recipes on this blog.

1. Grape cape gooseberry salad

2. Fruity salad with dried basil

3. Corn salad

4. Fruity salad with corn cucumber and parsley

5. Pea chickpea low calorie salad

6. Mango salsa

7. Mango salsa with pickled Jalapeno

8. Watermelon salsa

9. Mango pomegranate and tender coconut salsa

You may also like to try Tender jowar salad from the blog of Priya Iyer.

Ingredients used to make this healthy and delicious salad.

Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?

Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source

Baby Spinach or palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.

Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source

Carrot or gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.

The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source

Tomato or tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source

Cucumber or kheera – Mildly sweet cucumber will give a refreshing taste to the salad.

Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels. Source

Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.

Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.

Pumpkin seeds or kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source

Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.

Lemon juice or nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.

Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.

Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.

Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.

Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.

Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.

Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.

Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.

You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.

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Recipe video of this healthy salad

Recipe

Red cabbage – 1 cup, grated

Baby Spinach – 1/2 cup, finely chopped

Carrot – 1, peeled and grated

Tomato – 1, chopped

Cucumber – 1, finely chopped

Spring onion – 2, chopped

Toasted almond – 6-8, shredded

Pumpkin seeds – 1 tablespoon

Sweet corn – 1/4 cup, boiled

Lemon juice – 1&1/2 tablespoon

Rock salt to taste

Mint leaves – 1 tablespoon, chopped

Cilantro or coriander leaves – 2 tablespoon, chopped

Freshly crushed black pepper – 1/2 teaspoon or to taste

Peanut butter – 1 tablespoon

Grated ginger – 1/2 tablespoon

Green chilli – 1 chopped, optional

Method

1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.

2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.

3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.

4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.

Notes

1. You can use any vegetable in salad.

2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.

3. Use green chilli and black pepper according to your taste.

4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.

5. You can also add boiled eggs in the salad.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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