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.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

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.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Mango Salsa

Mango salsa. A perfect summer recipe can be made with handful of ingredients and in a few minutes. This spicy tangy lipsmacking mango salsa made with raw mango, cucumber, green chilli, ginger, tomato, watermelon, mint, cilantro or coriander leaves and some spices.

My last post was a Summer cooler. Now sharing one more summer special recipe. Try and please drop a comment about how you like it. 

Sweetness of watermelon enhance the taste of this spicy salsa. You can use any sweet fruit like ripe mango, grapes, pineapple instead of watermelon. You can also use little more lemon juice if you want your salsa more tangy. If you like your salsa more spicy add 1-2 more green chilli or 1/2 teaspoon black pepper powder more.

Ingredients used to make this delicious salsa. 

Raw mango/green mango or kchcha aam – Main ingredient is raw or green mango. Sour taste and a sharp flavour made this salsa lipsmackingly delicious. 

Cucumber or kheera – Cucumber will give a refreshing taste to your salsa. But check the cucumber pieces before adding in the salsa. Cucumber shouldn’t be bitter. 

Watermelon or tarbuj – Watermelon will give a mildly sweet taste. It will balance the spiciness of the salsa. 

Ginger or adrak – Fresh ginger used for a spicy taste and aroma.

Onion or pyaj – Used one finely chopped red onion to enhance the taste and for flavour and crunch.

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

Tomato or tamatar – Used tomato for a sweet and sour taste. Always use firm tomato. 

Cilantro/coriander leaves or dhania – Handful finely chopped cilantro used for a refreshing flavour. 

Mint leaves or pudina – Mint leaves or pudina will give a cool fresh flavour. 

Lemon juice or nimbu ras – One teaspoon lemon juice used for a refreshing flavour and tangy taste. 

Pink or black salt/kala namak – Used pink salt for taste. If you don’t have pink or black salt, then you can use any salt. Use whatever you have. 

Black pepper or kali mirch powder – Black pepper or kali mirch powder used for a mildly spicy flavour. You can use little more to make your salsa spicy. You can also use freshly crushed black pepper if you want. 

Here are some similar recipes with some different ingredients. Click on the name below for recipe. 

1.  Mango salsa with pickled Jalapeno

2.  Watermelon salsa

3.  Capsicum salsa

4.  Mango pomegranate tender coconut salsa

5. Grape cape gooseberry salad with amada and Kasundi

6.  Fruity salad with dried basil

7.  Corn salad

8. Fruity salad with corn cucumber and parsley

You may also like to try   Muskmelon salsa from the blog of my  friend Poonam Bachhav.

You can add any fruit in this salsa to get the mildly sweet taste.  And as I mentioned above if you like your salsa more spicy add more green chilli and black pepper powder. Adjust the hotness according to your taste. 1 teaspoon lemon juice is perfect for me but if you want your salsa more tangy add little more lemon juice. 

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Raw mango – 1

Cucumber – 1

Watermelon – 1/2 cup, cubed 

Ginger – 1/2 inch piece, grated 

Onion – 1

Green chilli – 1-2

Tomato – 1 small 

Cilantro or coriander leaves – handful

Mint leaves – 1/4 cup 

Lemon juice – 1 teaspoon 

Pink or black salt – 1 teaspoon or to taste

Black pepper powder – 1/4 teaspoon 

Method

1. Wash everything well and drain the water. 

2. Peel and chop the raw mango into small pieces.  Cut the both ends of cucumber. Peel and chop into small pieces. Taste a piece before adding in the salsa. Cucumber shouldn’t be bitter. 

3. Peel and cut the watermelon into small cubes. Or scoop to make small watermelon balls. Discard the seeds. Peel and finely chop the onion. Finely chop the green chilli, tomato, mint leaves and cilantro or coriander leaves.  Mix everything in a bowl.

4. Add salt to taste and one teaspoon lemon juice. Mix well.  Taste and adjust the salt and lemon juice. Serve immediately or keep in refrigerator to serve chilled. 

2. You can use any fruit of your choice instead of watermelon.

Notes

1. You can use any salt instead of pink salt.


2. You can use any fruit of your choice instead of watermelon.


3.  Add green chilli and black pepper powder according to your spice tolerance.

4. You can also use freshly crushed black pepper instead of black pepper powder.

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.

Please visit my facebook page and hit the like button to get the latest update

   Facebook page

Follow on

Twitter

Instagram

Pinterest

Grape Cape Gooseberry Salad With Amada And Kasundi


Grapes rasbhari or cape gooseberry salad with mango ginger or amada and Kasundi or mustard sauce. Delicious healthy fruity salad with a zing of Kasundi or mustard sauce and flavored with raw mango and mint. Easy to make and filling salad for your busy days.

You may like some more salad recipes on this blog. Click on the name below for recipe.

1. Fruity salad with dried basil

2. Corn salad

3. Fruity salad

4. Peas chickpea low calorie salad

5. Mango pomegranate and tender coconut salsa

6. Watermelon salsa

Ingredients used to make this salad.

Black grapes These sweet juicy fruits are rich in antioxidants and other nutrients.

Cape gooseberry or rasbhari These cute small orange fruits are rich sources of vitamins, antioxidants and fiber.

Lettuce are commonly eaten fresh. And also a rich source of vitamins.

Tomato Low calorie tomato will not only enhance the taste of your salad but also enriched with vitamins, minerals etc.

Green chilli It will make your salad slightly spicy and its a rich source of vitamin C and other nutrients.

Carrot Highly nutritious carrot will give a sweetness and make your salad colorful and delicious.

Cucumber are low calorie and highly nutritious.

Amada or mango ginger has a rich flavour and also packed with many health benefits. To get one more recipe and other info about mango ginger click here.

Kasundi is a Bengali mustard sauce with pungent paste of fermented mustard seeds. Get the recipe here.

Raw mango will give a tanginess to the salad.

Sweet corn is my most favourite ingredient. And its rich in dietary fibre.

Mint leaves, cilantro, lemon juice, black salt and pepper for flavour and taste. And I also use a fresh red Jalapeno or large red chilli in the salad.


Sending this post to 289 #Foodiemonday bloghop theme is Salad Stories suggested by Poonam Bachhav who blog at Annapurna. Poonam has a wonderful blog with numerous mouthwatering recipes. Check out her delicious Vermicelli salad for this theme.

Recipe is very easy to make. Just combine everything and enjoy. Use green chilli, lemon juice and Kasundi according to your taste. I love the zing of Kasundi so added a teaspoon more before serving. If you don’t have amada or mango ginger then omit it. You can also use 1 teaspoon grated ginger in the salad if you like.


Recipe

Black grapes- 1 cup, halved

Cape Gooseberries or rasbhari- 1 cup, halved

Lettuce- 1 cup, chopped

Tomato- 1, chopped

Green chilli- 1-2 finely chopped

Red Jalapeno or large fresh red chilli- 1, finely chopped, optional

Carrot- 2 small

English cucumber- 1

Amada or mango ginger- 2 tablespoon, peeled and grated

Kasundi or mustard sauce- 1 tablespoon

Grated raw mango- 2 tablespoon

Sweet corn- 1/2 cup

Mint leaves- 1/4 cup

Cilantro or coriander leaves- 1 tablespoon, chopped

Lemon juice- 1 tablespoon or to taste

Black salt- 1&1/4 teaspoon or to taste

Black pepper powder – 1/2 teaspoon


Method

1. Rinse the grapes and rasbhari or cape Gooseberries well. Cut the both fruits into halved.

2. Tear up mint leaves roughly with your hand.

3. Cut the cucumber into small pieces.

4. Peel and grate the carrot.

5. In a large bowl mix all the ingredients. Mix well to combine everything.

6. Taste and add more lemon juice, kasundi or salt if required.

Notes

1. You can use 1 sliced onion if you like.

2. Any fruit, olive or cherry tomatoes can be used in this salad.

3. You can use 1 teaspoon grated ginger if you like.

4. If you don’t have amada or mango ginger then you can omit it.

5. Add 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.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Mango Salsa With Pickled Jalapeno

Mango salsa with pickled Jalapeno. One more easy no cook recipe in a row with mouthwatering taste. Serve it as a snack, side dish or salad and enjoy the tangy spicy taste. Raw mango, lemon juice, green chilli, freshly crushed black pepper, pickled Jalapeno and some other ingredients made this salsa perfectly tongue tickling and ripe mango gave little sweetness.

Its mango season and you can get plenty of this delicious fruit either raw or ripe. Raw mango is not only rich in vitamin C but it has numerous health benefits. So here is a fresh healthy and delicious no cook recipe for this difficult time. Just combine everything and enjoy.

You may like some more similar recipes on this blog. Click on the name below for recipe.

1. Watermelon salsa

2. Mango pomegranate tender coconut salsa

3. Capsicum salsa

4. Fruity salad with dried basil

5. Corn salad

6. Fruity salad with corn cucumber and parsley

7. Peas chickpeas low calorie salad

8. Peanut chaat

9. Sprouts chaat

10. Chickpea chaat with raw mango

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #TangoWithMango suggested by Narmadha who blog at Nams Corner. I love her blog which is full of wonderful recipes like Lactation cookies , Ragi chocolate truffle cake, Buckwheat cookies without oven etc. Do visit her space for many more. Check out my fellow bloggers recipes for this theme.

Mango cream oreo tart by Shalu

Aam ras by Jayashree

Instant mango chunda by Poonam

Srilankan raw mango curry by Preethi

Mango chutney by Vanitha

Mango mastani by Narmadha

Raw mango thokku by Ruchi

This recipe is very easy to make and completely gluten free and veganò. Get the ingredients ready. Wash well add chop everything into small pieces. Mix well and serve immediately or keep it in refrigerator and serve chilled. It will be delicious in both ways. Olives and coconut is absolutely optional. You can can skip these if you don’t have or you don’t like. I have bottled olives so I used it.

Recipe

Raw mango – 1/2 cup, chopped

Tomato – 1, chopped

Red onion – 1, finely chopped

Pickled jalapeno – 1 tablespoon or 7 – 8 pieces, chopped

Green chilli – 1 small, chopped

Boiled sweet corn – 1/3 cup

Freshly crushed black pepper – 1/2 teaspoon

Ripe mango – 1/3 cup, chopped

Olive – 2 tablespoon, optional

Cilantro – 1 tablespoon, chopped

Mint – 1 tablespoon, chopped

Lemon juice – 2 – 3 teaspoon or to taste

Sea salt – 1 teaspoon or to taste

Oregano – 1/2 teaspoon

Fresh coconut – 2 tablespoon, chopped

Cucumber – 1/3 cup, chopped

Method

1. Peel and chop the raw mango into small pieces. Also chop onion, tomato, green chilli, cucumber, pickled Jalapeno and fresh coconut into small pieces.

2. Combine everything in a large bowl. Add chopped cilantro or coriander leaves, and mint leaves. Add sea salt, oregano, olives and lemon juice. Mix well. Taste and add more salt and lemon juice if require.

4. Serve immediately or keep in refrigerator and serve chilled.

Notes

1. Pink or black salt or any salt can be used instead of sea salt.

2. You can skip olives if you don’t have or don’t like. Fresh coconut is also optional. Skip if you don’t like.

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

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.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Fruity Salad With Dried Basil

Fruity salad with dried basil.
Sharing one of my favourite and simple yet tasty and flavourful salad.
A healthy, easy to make and delicious salad.
Serve this salad with lunch or dinner or enjoy a bowl full only salad. You can add any of your favourite fruit in it. I have used apple, pear, pomegranate, sweet corn and tomato. I have also added dry roasted almond and fresh coconut to add some crunch.
You may like some more salad recipes on this blog.

1. Corn salad

2. Fruity salad with parsley

3. Peas chickpeas low calorie salad

4. Mango pomegranate tender coconut salsa

5. Watermelon salsa

Sending this salad to this week’s Foodiemonday bloghop. I am late today. My kitchen is under renovation. So I have decided to skip this week. But my lovely friend Preethi Prasad suggested me to try something. In evening when the carpenters stopped their work for today I have made this simple yet healthy and delicious salad with whatever I had in my pantry. And very happy with the taste and flavour. Thanks Preethi.

This week 212 #Foodiemonday bloghop theme is salad stories suggested by our bloghop member and very talented blogger Narmadha. Narmadha blog at Nams Corner. Check out her space for different kinds of recipes. I especially love her dessert recipes. You can also get non-veg recipes on her blog.

I have used apple, pomegranate, pear, cucumber, coconut and tomato. You can use any fruit of your choice. Finely chopped onion can be used in the salad. Sometimes I also add little garlic powder but today I have made it without onion garlic. You can also use mint leaves or cilantro/coriander leaves in the salad if you want.

Recipe

Apple – 1 small, cubed

Pomegranate arils – 1/2 cup

Pear – 1 small, cubed

Fresh coconut – 1/4 cup, finely chopped

Almonds – 2 tablespoon, dry roasted

Sweet corn kernels – 1/2 cup, boiled

Cucumber – 1 small, peeled and cubed

Tomato – 1, cubed

Pink or black salt or rock salt – to taste

Freshly ground black pepper – to taste

Dried basil – 1 teaspoon

Ginger powder – 1/2 teaspoon, optional

Lemon juice – 2 tablespoon

Vinegar – 1 tablespoon

Method

1. Slice the dry roasted almonds.

2. In a glass bowl combine all the fruits, tomato, cucumber and sweet corn.

3. Add black, pink or rock salt, freshly ground black pepper, dried basil, vinegar and lemon juice.

4. Add dry ginger powder if using. You can also use ginger julienne or grated ginger if you like the flavour of ginger.

5. Mix well. Taste and add more salt and lemon juice if required.

6. Serve immediately or keep in the refrigerator and serve chilled.

Notes
1. You can use any herbs of your choice instead of basil.
2. Finely chopped or sliced onion can be used in the salad.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest

Watermelon Salsa

Watermelon salsa.
Here is a healthy and quick recipe for my 400 post. Thanks everyone for your love and support.

Watermelon salsa is a perfect appetizer for summer. Very easy and quick to make. Just combine everything. Refrigerate for few minutes and enjoy. If you have mango, strawberry or any other fruit then you can add them in this salsa. Use the fruits according to your choice. Bowl full of this salsa is refreshing, filling, healthy and delicious. And also great for weight watchers. You can get one more fruit salsa here.

Loaded with vitamins, minerals and nutrients, watermelon is one fruit you should not miss this hot season.
own as a body-healing fruit, watermelon is full of amazing health benefits, especially during the summer season. Because clearly, it is the best time to indulge in this fresh, succulent melon, as it has to offer an array of nutrients, vitamins and minerals. The fruit is incredibly hydrating, with up to 92 per cent water content, making it naturally low in fat.

If you eat watermelon on a daily basis, it can improve your cardiovascular health and protect your eyes and immune system.
Source

You may like some more watermelon recipes on this blog.

1. Watermelon rasgulla

2. Watermelon cantaloupe mint smoothie

3. Watermelon sandesh

4. Watermelon muffins

5. Virgin watermelon mojito

6. Mocktail with watermelon and Fanta

7. litchi watermelon date peach Tulsi and almond smoothie

8. Watermelon cooler with Tulsi and Aloe Vera

Our this week’s 194 #Foodiemonday bloghop theme is Summer fruit fest suggested by Swaty Malik who blog at
foodtrails.
Do visit her space for some wonderful recipes she shared.

I have used boiled sweet corn, cucumber and tomato in this salsa. You can use red and yellow bell pepper, mango, pineapple, strawberry or any fruit of your choice.

Recipe

Watermelon – 2 cup, scooped or cubed

Sweet corn – 1/2 cup, boiled

Cilantro or coriander leaves – 2 tablespoon, chopped

Green chilli – 1 finely chopped

Cucumber – 1, peeled and cubed

Tomato – 1 cubed

Red onion – 1, chopped

Freshly crushed black pepper – to taste

Dried mint leaves – 2 tablespoon, crushed

Or

Fresh mint leaves – 2 tablespoon, chopped

Orange juice – 1/4 cup

Lemon juice – 1 tablespoon

Rock salt or black pepper – to taste

Method

1. Combine everything in a glass bowl. Mix gently.

2. I have used dried mint leaves. If you are using dried mint leaves like me then crush the dried leaves with your both palm and mix.

3. Garnish with cilantro or coriander leaves or mint leaves.

4. Refrigerate for 30 minutes and serve with tortilla chips or papad. Or enjoy bowl full as appetizer.

Notes

1. You can use jalapeño, red and yellow bell pepper, mango, strawberry, pineapple, fresh coconut pieces or any fruit of your choice.
2. Add chilli and black pepper according to your taste.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on

Twitter

Instagram

Pinterest

Corn Salad

Corn salad.
Delicious refreshing filling and healthy salad. Perfect for this hot weather.
Just mix sweet corn, parsley, tomato, cucumber and onion with a tangy delicious dressing. Topped with roasted almond and sesame seeds. And your salad will be ready in a jiffy.
Roasted crunchy almond and sesame seeds will make this salad delish.

You can get some more salad recipe here.
Peas chickpea low calorie salad

Mango pomegranate tender coconut salsa

Fruity salad with corn cucumber and parsley

Its my 300 post on the blog. Sharing this healthy salad and coming soon with one more interesting recipe for you.
Sending this post to the 151 #Foodiemonday bloghop #Corn theme.

I have mentioned above that recipe is very easy and simple. I have used 1 tablespoon almond in it but if you like more crunch then you can use 2 tablespoon sliced roasted almond. If you don’t like parsley then you can use cilantro or coriander leaves, mint, basil or any other herb of your choice.

Recipe

Sweet corn – 1/2 cup

Tomato – 2, chopped

Onion – 1, sliced

Parsley – 1/4 cup

Cucumber – 1

Lemon juice – 2 tablespoon

Vinegar – 2 tablespoon

Mustard powder – 3/4 teaspoon

Black pepper powder – 1 teaspoon

Salt to taste

Olive oil – 2 teaspoon

Almond – 1 tablespoon

Sesame seeds – 1 tablespoon

Method

1. For dressing, in a bowl mix olive oil, salt, mustard powder, lemon juice, vinegar, salt and black pepper powder. Whisk well and keep aside.

2. Dry roast the almonds and sesame seeds.
Let the almonds cool down and slice them.

3. In a bowl mix sweet corn, cubed cucumber, chopped tomatoes, sliced onion and parsley leaves.

4. Mix the dressing in it. Combine everything well.

5. Taste and add more salt and lemon juice if require.
Sprinkle roasted sliced almonds and roasted sesame seeds over it.

6. Cover and keep in refrigerator for at least 30 minutes.

Serve chilled

Enjoy……

Notes

1. If you don’t have parsley then you can use cilantro, mint, basil or any herb of your choice.

2. You can add 1 tablespoon more roasted and sliced almond if you like the crunchiness in your salad.

3. You can use broccoli, capsicum, bell peppers, carrot, radish or whatever vegetable you like.

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

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

Please hit the like button to get the latest update on

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Fruity Salad With Corn Cucumber And Parsley

Fruity salad with corn, cucumber, and Parsley.
A perfect dish for this scorching summer. And a great way to feed kids fruit. A chilled bowl of this fruit salad is filling, delicious and easy to make.

You can use any fruit of your choice. I have used watermelon, pineapple and mango with sweet corn, cucumber, tomato and Parsley.

You can use grapes, banana, apples, kiwi, pomegranate, orange or any fruits you have. If you don’t like Parsley then you can use mint, basil, cilantro or coriander leaves or any herb of your choice. Mix salt and pepper. Drizzle lemon juice and serve immediately or keep in refrigerator and serve chilled. Enjoy a bowl full of chilled fruity salad.
You can get two more salad recipes here.

Pea chickpea low calorie salad

Mango pomegranate tender coconut salsa

Our this week’s 149th #Foodiemonday bloghop theme is #salad.
When all the members vote for salad, I thought of my favourite fruit salad. Yes I love it as lunch in this hot weather. You can adjust the pepper powder according to your taste. Use any fruit available in your pantry. Lemon juice, black salt and pepper powder will make your salad delicious.

Recipe

Sweet corn – 1 cup

Cucumber – 1 cup, diced

Watermelon – 1 cup, scooped or cubed

Pineapple – 1 cup, diced

Mango – 1 cup, scooped or cubed

Tomato – 2, small

Black salt or rock salt – 1 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Lemon juice – 2 tablespoon

Chopped Parsley – 2 tablespoon

Method

1. Chop the tomatoes in small pieces. Take only outer part. Remove the pulp or seed. Don’t discard, you can use it in the curries.

2. In a bowl add all the ingredients and chopped tomatoes. You can use halved cherry tomatoes if you want.

3. Add salt, pepper powder and lemon juice.

4. Mix well. Taste and adjust the seasoning. Add more salt, pepper and lemon juice if require.

5. Serve immediately or keep in refrigerator and serve chilled.

Notes –

1. You can use any fruit of your choice.

2. If you don’t have Parsley then you can use chopped mint leaves, basil, cilantro or any herb of your choice.

3. You can also use finely sliced 1 onion in it.

4. You can add chopped green chilli if you like your salad spicy.

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

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

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

100th Foodiemonday Bloghop Celebration 

Congratulations to all the bloghop members. This time we are celebrating 💯
 #Foodiemonday bloghop theme is #”100th celebrationyourbest. I am sharing my all the old bloghop posts today. 

I have learnt a lot from bloghop. And got many lovely friends here who are always ready to help each other. On this special occasion I would like to thank all our bloghop members. 

Every week we have to take a challenge to make a new recipe. Sometimes it takes out from our comfort zone. Really enjoying this culinary journey with Foodiemonday bloghop. 

Starting with some dessert  which I have posted for bloghop.

Watermelon sandesh

No bake mango cheesecake

Misti doi parfaite

Cake sandesh

Chocolate vanilla fudge

Kesar pista sandesh

Malpua 

Mango kalakand

Chocolate ice-cream 

Water chestnut laddu

Date palm jaggery rice pudding

Gokul pithe

Eggless sugarless choco orange mousse

Choco coco delight
Now here are some cookies which I have shared for bloghop 

Oats whole wheat caraway cookies

Oats almond jaggery cookies 

Red velvet choco chips cookies 

Date palm jaggery oats dry fruits cookies

Finger millet chocolate crinkle cookies 

Orange crinkle cookies

Vanilla chocolate chips cookies

Sugarless date and oats cookies 

Oats thandai nankhatai
Some delicious eggless cakes and muffins 

Kewra flavoured saffron pistachio muffins

Chocolate cake with orange crunch and glaze

Fruity muffins 

Water chestnut and coconut cake

Coconut mawa cake

Sugarless dry fruits cup cake with oats

Fruit cake 

Rasgulla cupcakes
Healthy and yummy drinks to beat the heat 

Beetroot smoothie

Virgin-watermelon-mojito 

Orange grapes frozen cooler 

Cottage cheese and mango smoothie 

Watermelon cooler with Tulsi and aloe vera

Apple orange banana grapes and carrot smoothie
Delicious snacks 

Potato pie

Savoury potato cake

Beetroot appe 

Semolina-and-lentils-appe 

Potato stuffed egg enchilada

Cheesy savoury muffins 

Ghugni and aloo kabli chaat 

Stuffed potatoes 

Savoury cake 

Oats veg burger

Aloo chop or potato fritters

Thin crust double burst pizza 

Oats semolina pancake 

Nimki or mathri

Some veg dishes I have shared for bloghop 

Banana butter masala

Rajasthani gatta curry 

Matar kofta 

Vegetable au gratin

Potato with nigella poppy seed and tomato

Aloo kofta curry 

Lentil patties in Mustard sauce 

Radhaballavi with dum aloo

Baked vegetables 

Mangodi

Cauliflower with ginger julienne 

Luchi-dum-aalu 

Soya-koftaballs-in-gravy 

Now some lip-smacking non veg dishes 

Railway mutton curry 

Egg korma

Masor tenga or tangy fish curry
One pot meal or rice dishes 

Mint rice 

Beetroot rice

Mexican rice

Carrot rice 

Tricolour-rice

Soups, salad and salsa 

Mango pomegranate tender coconut salsa

Gazpacho-or-cold-soup 

Tomato cilantro egg drop soup 

Peas chickpea low calorie salad

Beetroot soup
Bread 

Cheesy bread

Mixed vegetables stuffed paratha
From next Monday some more talented bloggers will be joining us. A warm welcome to Aruna ,Amrita Iyer ,Priya Iyer , Veena , Mallika, Poonam. Lets grow together.

Mango Pomegranate And Tender Coconut Salsa 

Mango, pomegranate and tender coconut salsa.

Mango is one of the most favourite fruit of the world. Its called king of the fruits because of it’s superbly delicious taste. And mango season is at its peak this time. I have already made some yummy dishes with it. Mango litchi fudge or burfi.  Eggless no bake no gelatin cheesecake.  Paneer or cottage cheese and mango smoothie.  Mango kalakand.  Mango sandesh.  Mango banana smoothie.  Eggless mango mug cake.  Mango coconut and flax seed smoothie 

Its Monday again. Our bloghop day.  And this week #Foodiemonday bloghop theme is #CWFB means cook with fellow blogger. Yes we have to choose a recipe from each other’s blog. This  recipe is from my fellow blogger and friend Alka’s blog. She has an excellent blog. Alka is a Blogger Photographer and Food Stylist.  She always amazed us by her photography skill. Visit her blog Culinaryxpress  for many amazing recipes and excellent pictures. All the pictures are really a visual treat.
At first I thought of a baking recipe from her blog. But I  am out of town this time. So its impossible to bake anything. Alka suggested me to make this easy no cook but delicious Mango pomegranate and tender coconut salsa.  Thanks Alka.

Mango is my favourite fruit. And I have used it in many of my dishes. But all are sweet. In this recipe sweet pulpy mango, Pomegranate,  cucumber and tender coconut mixed with salt, green chilli and pepper. Sounds interesting isn’t it? Believe me taste is too good. Pomegranate, cucumber and onion gives a crunchy texture to this salsa. Love this sweet, salty and spicy mixed taste.

According to Alka “Salsas  always go well with a platter of Chips, Tortillas and even with Papads khakras, which are a slightly healthier version when compared to chips. I prefer the Mango salsa the most for it’s perfect burst of flavors with the sweetness of mangoes which is balanced with the acidity from lemon and the heat from the chillies but you can make various salsa varieties with fruits and vegetables during their respective seasons”.

I am in Kolkata now so I have used Himsagar mango. Thanks to bro Nilotpol Ganguli for these sweet juicy flavourful mangoes. A superbly delicious gift. I love the taste of this variety. Its a famous variety in West Bengal.

Recipe 


Mangoes –  2 large ripe , peeled, diced

Cucumber –  1 diced

Pomegranate seeds –  ¼ cup

Tender coconut –  1,  flesh cut in one inch strips

Red onion –  ½ cup , chopped
Coriander leaves –   ¼ cup chopped

chilli –  1 finely chopped

Lime –  1

salt and Black pepper to taste

Method 



Dice the mangoes and cucumber and keep aside. Deseed the pomegranate and take out the flesh of the tender coconut.

In a large bowl, combine diced mangoes, cucumber, chopped onions,pomegranate seeds, tender coconut, chopped chilies and chopped coriander leaves.Add lime juice and salt to taste. Mix well.

Let this sit for 10-15 mins for flavors to mingle together.Serve it with papads or chips.

For outdoors, scoop them in paper cups and serve it with scoop type chips or papas.

Enjoy the sweet, salty and spicy mixed summer fruit salsa.  Perfect for this hot weather.

DSC_0586