Spicy Potatoes With Tamarind

Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.

Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.

Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.

All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
Source

You may like some more potato recipes on this blog.

1. Red potatoes with cilantro or coriander leaves

2. Potatoes with green peas

3. Rosti or Swiss potato pancakes

4. Dahi aloo or potatoes in yogurt curry

5. Grilled potatoes

6. Potato curry

7. Batata bhaji or Maharashtrian dry potatoes

8. Peanut potatoes

9. Potato pie

10. Potato with nigella poppy seeds and tomato

11. Savoury potato cake

12. Stuffed potatoes

13. Aloo chop or potato fritters

14. Dum aloo

15. Masala aloo

16. No onion garlic potato curry

17. Panch phoran tarkari

18. Kashmiri dum aloo

19. Aloo kofta curry

20. Dum aloo

This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.

Recipe

Baby potatoes – 500 gram, boiled

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Tamarind paste – 1 tablespoon

Salt to taste

Oil – 2 tablespoon

Method

1. Peel the boiled potatoes. Prick all the potatoes with a fork.

2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.

3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.

4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.

5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.

6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.

7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.

Notes
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.

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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Green Gram Or Sabut Moong Kabab/Veg Kabab

Veg Kabab or green gram/sabut moong Kabab. You can call it veg galouti Kabab. Because texture of this Kabab is mouth melting. This lentil Kabab taste lipsmackingly delicious and made with all the nutritious ingredients.

Whole green gram or sabut moong dal, chana dal or Bengal gram, paneer or cottage cheese and all the whole spices with ginger garlic onion made these Kabab super yummy and aromatic.
You can use boiled and grated potato with lentils or dal if you wish. I have used bread crumbs for binding, but you can use oatmeal, semolina or suji, corn flour or any binding. Use whatever you have. To make it gluten free use oatmeal or oats powder.

I have already shared two more different Kabab recipes on this blog. Click on the name below for recipe.

1. Soya egg shami Kabab

2. Oats kala chana Kabab

I have serve these Kabab with ginger chutney.
You can serve with any chutney, dip or sauce.
You may like some more chutney recipes on this blog.

1. Ginger chutney or allam pachadi

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut or singhara chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

Sending this post to 221 #Foodiemonday bloghop. This week’s theme is Moong Magic suggested by Swaty Malik who blog at Food Trails.
Our bloghop member Swaty has a wonderful blog. Do visit her blog for many mouthwatering recipes. She has a vast collection of festive dessert, soups, curries and many more. I am sure you will love her space.

Veg Kabab is very easy to make. You have to boil and grind the lentils with spices and fry with onions. Make a dough with very little binding. For soft mouth melting Kabab don’t use more than 2 tablespoon binding. You can use green chilli according to your spice tolerance. You can also add more garlic if you like.

Recipe

Sabut moong dal or whole green gram – 1 cup

Chana dal or Bengal gram – 1/2 cup

Paneer or cottage cheese – 1 cup, grated

Ginger – 1 inch piece

Garlic – 6 -7 cloves or to taste

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Water- 1&1/2 cup

Onion – 2 chopped

Green chilli – 3 – 4 or to taste, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder -1 teaspoon

Black pepper powder – 1 teaspoon

Chaat masala powder – teaspoon

Bread crumbs – 2 tablespoon

Oil – 2 tablespoon + to shallow fry

Method

1. Soak the green gram or sabut moong dal and chana dal in sufficient water for overnight.

2. Rinse and pressure cook the dal with chopped ginger, garlic, green cardamom, cloves, cinnamon and salt for 3 – 4 whistle or after 1 whistle reduce the heat and cook on simmer for 10 minutes. Let the pressure settle down on it’s own.

3. Grind the dal or lentils. Grate or mash the paneer or cottage cheese.

4. Heat oil and add chopped onion and green chilli.

5. Fry until onion starts to change it’s colour. Add mashed or grated paneer or cottage cheese. Mix well.

6. Now add ground dal or lentils, cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder. Mix well. Saute till the mixture dried up completely.

7. Remove from heat and let it cool down.

8. Taste and add more salt if require. Add bread crumb and mix. Don’t add too much binding. For mouth melting kabab dough should be soft.

9. Make medium sized balls. You can make 18 – 20 balls.

10. Flatten the balls with your palm. Make all the patties like this.

11. Shallow fry the patties with little oil.
Serve hot with any chutney or sauce.

Notes

1. Use chilli according to your taste.

2. You can add more garlic if you like.

3. Ots powder, semolina, corn flour or any binding can be used instead of breadcrumb. To make gluten free use oats.

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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Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

 

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You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

 

IMG_20190819_091733.jpg

6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.

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.
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Bhutte Ki Kees

Bhutte ki kees.
Yes one more corn recipe here.
A famous street food from Madhya Pradesh cuisine. Very easy and delicious no onion garlic recipe. You can serve it as a teatime snack.
Bhutte ki kees generally made with grated fresh corn cobs but if you have sweet corn or corn kernels you can also use them. Just grind the corn kernels and make delicious bhutte ki kees. Bhutte means corn and kees means grated.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Madhya Pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. A very interesting event. Every month we can interact with a blogger and sometimes we get a very good friend.
This month my partner is a very talented blogger Rafeeda AR. Who blog at
The big sweet tooth. Rafeeda gave me two delicious ingredients, corn and chilli. And Corn is my favourite ingredient. Thanks Rafeeda for the interesting ingredients. And I gave her cardamom and saffron. Check out her blog for the amazing recipe she shared with these ingredients.
My last post was also a corn recipe.
Again sharing an easy and mouthwatering recipe but with different ingredients.

Madhya Pradesh (MP; meaning Central Province) is a state in central India. Its capital is Bhopal, and the largest city is Indore, with Jabalpur, Gwalior, and Ujjain being the other major cities. Nicknamed the “Heart of India” due to its geographical location in India.
A dose of nature, a tinge of culture mix it with the warm hospitality and a plate full of mouth-water delicacies. That’s Madhya Pradesh for you! Being the heart of India Madhya Pradesh assures a delightful package to its visitors. Then be it the historic importance, rich culture or the food. Madhya Pradesh offers everything to satisfy your traveller’s as well as your foodie soul. Here are some delicious delicacies that you must dig your spoons in when you are exploring Madhya Pradesh.
Read more about Madhya Pradesh delicacies here.
Source

 

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Recipe

Corn cobs – 2

Salt to taste

Green chilli – 1-2, chopped

Ginger – 1/2 inch piece, grated

Cumin seeds – 1/2 teaspoon

Mustard seeds – 1/4 teaspoon

Hing or asafoetida – a pinch

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon, optional

Black pepper powder – 1/4 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Oil – 1 tablespoon

Curry leaves – 3-4 chopped, optional

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Method

1. Grate the corn cobs. Or if you have corn kernels grind them.

2. Heat oil in a pan. Keep the flame low.
Add mustard seeds and then cumin seeds.

3. When the seeds start to splutter add grated ginger and chopped green chilli.
Fry for few seconds.

4. Now add hing or asafoetida, coriander powder, black pepper powder, cumin powder, turmeric powder and kashmiri red chilli powder.

5. Mix well. Keep the flame low to avoid burning.

6. Add grated corn, salt and chopped cilantro or coriander leaves. Mix well.
Saute on low flame for 2 minutes or until dried up.

7. Add milk and mix well.
Cover the pan and cook on simmer for 10 minutes or until corn mixture becomes almost dry.

8. Check in between and stir.
Check after every 2 minutes.

9. When the corn mixture becomes thick switch of the flame.

10. Add lemon juice and stir well to mix.
Taste and adjust the seasoning.

11. Serve hot. You can garnish with chopped cilantro or coriander leaves, grated fresh coconut and lemon wedges.

Notes

1. If you don’t like curry leaves you can skip it.

2. Use chilli according to your taste.

3. You can use water instead of milk but milk tastes better.

4. If you have sweet corn kernels grind them in mixer grinder and use it instead of grated corn.

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.

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Falafel

Falafel.
Falafel or felafel is a deep-fried ball made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt.
Usually served with hummus and pita bread.

I made it with chickpeas but you can use fava beans too. Recipe is very easy and simple yet delicious. You have to make a course paste of overnight soaked chickpeas with onions, garlic, ginger and some spices. Add flour for binding, make balls and fry, easy isn’t it 😊

Jolly invited me to this wonderful group ‘Recipe swap challenge group,’ where members paired and try a recipe from each other’s blog. And share with due credit. Thanks Jolly.

Its my first post for the group. I have paired with a very talented blogger Aruna Panangipally who blog at Aahaaramonline.com
A blog full of delicious recipes. It was very difficult to choose only one recipe. I wanted to make falafel in breakfast so decided to make falafel this time from her blog
Aahaaramonline.com Falafel

I have used 1 teaspoon roasted spice powder in it to make it little spicy. Get the recipe of roasted spice powder in method.
I have used green chilli but you can use red chilli powder instead if you want. I like the taste of green chilli.

Recipe

Chickpea /kabuli chana or Garbanzo Beans – 1 cup

Onion – 1 medium, chopped

Garlic – 3 – 4 cloves

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece, optional

Cumin powder – 1 teaspoon

Chopped Parsley – 2 tablespoon

Chopped cilantro – 2 tablespoon

Roasted spices powder – 1 teaspoon, optional

Salt – 1 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Wheat flour – 2 tablespoon

Lemon juice – 1 teaspoon, optional

Oil for Frying

Method

1. Wash and soak the chickpeas overnight.

2. Drain the water completely. And spread the chickpeas on a kitchen towel for 15 – 30 minutes.

3. Grind the chickpeas with onion, garlic, ginger, green chilli, parsley, cilantro, salt, lemon juice, black pepper powder and cumin powder. Make a course paste. Add very little water if require. I didn’t.

4. In a large bowl mix ground chickpea mixture, flour and roasted spices powder. Get the roasted spices powder recipe here.

5. Mix well. Make round balls with 1 & 1/2 tablespoon mixture. If you feel difficulty to bind then keep the mixture in refrigerator for 15 minutes and then make balls.

6. Heat sufficient oil in a wok or pan.
Fry the balls evenly from all the sides.
Transfer the fried falafel on a paper towel.

7. Serve hot with hummus or tahini sauce.

Notes

1. I have used whole wheat flour for binding but you can use all purpose flour if you want.

2. I have fried the falafel in a pan with less oil but better to use a wok or kadhahi and sufficient oil to fry the falafel evenly.

3. If you don’t like tangy taste you can omit lemon juice.

4. Use chilli according to your taste. If you don’t like spicy or hot you can omit green chilli. Or you can use red chilli powder.

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.

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Stuffed Potato 

Stuffed potato. 

Very delicious kid’s favourite dish. Do you think potatoes are fattening. No its not. If it cooked in the right way, potatoes can be as healthy as other vegetables. 

Potatoes are very good source of vitamin B6,  potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid.

And the skin of potatoes contains more nutrients than the rest of the potato. So try to cook the potatoes with skin. Try out this stuffed potatoes with skin and enjoy the delicious taste. 

You can use the cheese as much as you like. I have made some with very little cheese and some so cheesy. Both are yummy. 

This post is going to be a part of #Foodiemonday #bloghop theme is stuffed veggies. And I have chosen potato. 

Potatoes stuffed with a mouthwatering onion, garlic, tomato and paneer/cottage cheese stuffing. A perfect starter for party.

 

Recipe 


Potatoes – 4 large size 

Onions – 2 finely chopped 

Garlic cloves – 3-4 minced 

Grated ginger – 1 teaspoon 

Paneer/cottage cheese – 1/2 cup crumbled 

Green peas – 1/2 cup frozen 

green chilli – 1-2 or as per your spice tolerance 

Salt to taste 

Tomatoes – 2 large chopped 

Capsicum – 1 chopped 

Cilantro – handful chopped 

Cumin powder – 1 teaspoon 

Chat masala powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Black pepper powder – 1 teaspoon 

Tomato ketchup – 2 teaspoon 

Oil – 2-3 tablespoon 

Cheese – 2 tablespoon + for sprinkle 

oil for frying scooped potatoes

Method 
Wash the potatoes. Make them half. Don’t peel. In a large microwavable bowl microwave them with 1/8 cup water for 3-4 minutes. It should be half cook. 

Let them cool. Scoop out the potatoes carefully leaving the sides. Make the shape like a boat. Sprinkle salt and pepper over them and keep aside. 

Heat oil in a pan. Fry the scooped small pieces in it. Fry till the potatoes turned golden brown. Remove from the oil. After cooling down mash them with potato masher or hand. 

Heat the oil again. Add minced garlic, green chilli and onion. Saute till the onion becomes translucent. Add ginger, capsicum, green peas and  chopped tomatoes. Saute till the tomatoes becomes mushy.

 Add salt cumin powder, chat masala powder, black pepper powder and turmeric powder. You can use red chilli powder or chilli sauce too if you like. Saute till the spices fry  well. You can add 1 -2 beaten egg if you like. Fry well. Now add crumbled paneer/cottage cheese,  mashed scooped potatoes and tomato ketchup.  Mix well. 

Let it dried up. Stir continuously. Add chopped cilantro and 2 tablespoon shredded cheese. Mix well and switch off the flame. 

Preheat the oven at 200° for 10 minutes. 

Fill the potato boats with the paneer/cottage cheese and spice mixture. Place them on a greased baking tray. Sprinkle some shredded cheese and drizzle oil over it. Use cheese as much as you like.

Bake at 200° for 15 – 20 minutes or until the colour change and the cheese melts. 

Serve hot. If you are making it for kids sprinkle double amount of cheese. They will love it. 

Enjoy the stuffed baked potato with tea or coffee.

Peas Chickpea Low Calorie Salad 

Low calorie  peas and chickpeas salad.

A very healthy, satisfying meals on their own or perfect accompaniments to main dishes.

This post is going to be a part of #Foodiemonday #bloghop theme is #salad.

My contribution is this low calorie peas and chickpea salad.Packed with fresh, nutritious and fibrous vegetables. We should include salad with our every meal.

You can serve it as a starter too. If you have chopped veggies ready then its a most fuss free, easy and quick dish to make. Toss and mix and its ready.

If you are on a diet calm your hunger pangs with this low cal delicious salad.

This salad has protein packed chickpeas. They are prized for their high protein and fiber content, and also contain several key vitamins and minerals.

Green peas are great source of vitamins,, minerals, protein etc. Green peas are known to promote vision and eye health.

Coconut is one of the wonder food of the earth. It recognized as a top immune booster, antibiotic, anti fungal, antiviral and antibacterial remedy for thousands of years.

Mustard powder gives a flavour and its rich in phyto-nutrients, minerals, vitamins and anti-oxidants.

Capsicum contains very low calories and fat thus reduces the level of bad cholesterol in the body and gives a crunchiness to the salad.

Tomatoes are a good source of potassium, vitamins, manganese, magnesium, phosphorous, and copper. Apart from health benefits its give tanginess to  the salad.

Ginger is always used for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.

Lemon juice is full of vitamin C. It boosts the immune system and helps in weight loss.

You can add any vegetables, fruits or sprouts of your choice like pineapple, pomegranate, lettuce, cabbage, spinach, mint leaves, sweet corn etc.

 

 

Recipe 

 

Chickpeas – 1/2 cup boiled

green peas – 1/2 cup

Capsicum – 1/2 cubed

Onion – 1 cubed

Tomato – 1 cubed

Cucumber – 1 cubed

Coriander leaves – 2 teaspoon chopped

Fresh coconut – 2 tablespoon finely chopped

Ginger julienne – 2 teaspoon

Salt to taste

Mustard powder – 1 & 1/2 teaspoon

Lemon juice – 2 tablespoon

Black pepper powder – 1/2 teaspoon or to taste

Hard boiled egg – 1-2 sliced



Method 


Boil the overnight soaked chickpeas. Mix lemon juice and mustard powder. Stir well and keep aside. If you are using fresh green peas boil or microwave them. I have used frozen peas.

Combine chopped onion, capsicum, cucumber, ginger julienne ,coconut, boiled chickpeas, green peas, tomato and finely chopped coriander leaves. You can use 1-2 chopped Green chilli too if you like it spicy.

You can increase or decrease the ingredients as per your taste. I don’t like capsicum much so I have used half, you can use 1 full capsicum if you like. You can use any fruits or vegetables  too like pineapple, pomegranate, sweet corn etc.

Add salt, black pepper powder and lemon juice and mustard powder mix. Mix well. Taste and adjust the seasoning. Garnish with coconut, coriander leaves and sliced hard boiled egg.

You can serve it chilled too. Keep it in refrigerator and serve with meal. Or satisfy your sudden hunger pangs with this delicious low calorie salad.

Enjoyyyyy