Corn and peas creamy salad

Ingredients

1 cup cooked sweet corn
1 cup cooked green peas
2 tbsp eggless mayonnaise
Salt to taste
Bit of pepper powder

Mix all of them together and serve immediately.

* Can add some crushed potato chips for kids.
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High Protein salad

Ingredients

2 cups of boiled kidney beans, white chickpeas, peanuts, corn

Salt to taste

Oregano to taste

3 tbsp mayonaise (I used diet veg mayo)

Crushed potato chips

Mix all the ingredients and garnish with more chips. Simple, creamy and yummy...

Sending it over to Priya for the MLLA-30 event started by Susan..

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Red chickpea salad

Ingredients

2 cups red chickpeas (soaked overnight and pressure cooked till soft)

2 medium boiled and cubed potatoes

Salt to taste

1 onion chopped

1 tomato chopped

1/2 tsp chaat masala powder

1/4 tsp cumin seeds powder

1/2 tsp lemon extract

Finely chopped coriander leaves

Mix all the ingredients together well and serve.

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Chickpea peanut salad

Ingredients

2 cups soaked and cooked chickpeas

Salt to taste

1/4 cup roasted and coarsely powdered peanuts

1 tsp lemon juice

Finely chopped coriander leaves

1 tsp chaat masala powder

1/4 cup finely chopped onions

Mix all the ingredients together and serve

Sending it over to Ruchika for the MLLA-22 event started by Susan.

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Moong dal sundal

Ingredients

1 cup green gram dal (moong dal soaked for 2 hrs)

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Salt to taste

Few curry leaves

2 red chillies broken

2 tbsp grated coconut

Cook the dal with little water till soft. It must not be mushy.

Heat oil, add mustard seeds. When it splutters, add red chillies, bengalgram dal, blackgram dal and curry leaves. After a minute, add the cooked dal, salt and mix well. Finally add the grated coconut and mix well.

Can be had as an evening snack and is another option for sundal during navratris.

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Rajma sundal

Ingredients

2 cups rajma (kidney beans) soaked overnight

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

1 red chilli cut into 2

Finely chopped coriander leaves

Salt to taste

2 tbsp grated coconut

Pressure cook the rajma with just enough water till soft.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add the red chillies and curry leaves. Add rajma and salt. Mix well till dry. Add coriander leaves, grated coconut and mix well. Serve

P.S. All sundals can be served as salads too..

Sending over to Yasmeen for her Guilt free snacks event

Thanks SriLekha for the awards.

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Peanut sundal

Ingredients

2 cups peanut (soaked for 2 hours and pressure cooked)

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Salt to taste

Few curry leaves

1 green chilli slit

2 tbsp Grated coconut

1/2 tsp lemon juice

Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, green chillies and curry leaves. Add cooked peanuts, salt and cook till dry. Add coriander leaves, grated coconut and lemon juice and mix well.

Sending over to Srivalli for her Kids Delight event.

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Chana dal kosambari

Ingredients

1 cup bengalgram dal soaked in water for 2 hours
Salt to taste
1/2 tsp lemon juice
1 green chilli finely chopped
Finely chopped coriander leaves
2 tbsp grated coconut

Cook the bengalgram dal in little water till soft. Dont overcook it till mushy. Drain out the excess water.

Add the rest of the ingredients to it and mix well.

Serve as a salad.
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Cucumber kosambari

Ingredients

1 big cucumber cut into small pieces
Salt to taste
2 tbsp grated coconut
1 tsp oil
1 tsp mustard seeds
2 small pieces of red chillies
1 tsp lemon juice

Mix cucumber, salt, coconut and lemon juice well. Temper with mustard seeds and red chillies.
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Moong dal kosambari

Ingredients

1 cup greengram dal
Salt to taste
1 tsp lemon juice
2 tbsp grated coconut
Finely chopped coriander leaves
1 tsp finely chopped green chillies
1 tsp oil
1 tsp mustard seeds

Soak the dal in sufficient water for atleast 1 hour.

Drain out all the water and add salt, lemon juice, green chillies, grated coconut and coriander leaves to it. Mix well.

Temper with mustard seeds.
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Carrot Moong Kosumbari

Ingredients

1 big carrot cut into small pieces
1/4 cup greengram dal
Salt to taste
1 green chilli cut finely
2 tsp coriander leaves cut finely
A bit of lemon juice
2 tbsp grated coconut
1/2 tsp oil
1/2 tsp mustard seeds
A bit of asafoetida
Few curry leaves cut finely

Soak the dal in sufficient water for half an hour. Heat oil, add mustard seeds. When it splutters add the asafoetida and curry leaves and transfer it to a bowl. Add the chopped carrots, dal (without water) and rest of the ingredients. Mix well.

Optional: You could even substitute carrot with cucumber.

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Fiber rich mixed bean and carrot salad

Ingredients

1/2 cup kidney beans
1/2 cup black eyed bean
1/2 cup chopped carrots
1/2 tsp lemon juice
Salt and pepper to taste

Soak the beans overnight and pressure cook them. Mix it with raw carrots, lemon juice, salt and pepper well.

A very simple yet healthy salad.

1/2 cup of canned kidney beans provide 7.9 grams of fiber
1/2 cup of raw carrots provide 2.3 grams of fiber.

This fiber rich salad is my contribution to the Eat Healthy: Fiber rich event hosted by Sangeeth from Art of Cooking Indian Food blog

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Adas Bil Hamod (lentils with lemon juice)

This recipe is adapted from here with the following changes..excluding garlic, reducing quantity of lemon juice and substituting olive oil with cooking oil.

Ingredients

3 cups of Black lentils
2 potatoes(chopped into cubes)
2 tbsp flour
1/4 cup Chopped coriander
1 tsp Lemon juice
Some Salt and pepper
1 tsp oil

Boil lentils in water for 15 minutes. Add over the potatoes and continue cooking till lentils are tender.

Fry coriander with oil till slightly tender.

Mix flour with little water. Add to lentils with the coriander mixture.

Cook 30 minutes on medium heat. Before serving add lemon juice.

It can be served hot or cold.

This middle eastern appetizer is my contribution to two events...

The AWED: Middle Eastern Cuisine event started by Dhivya of Culinary bazaar and hosted by Siri of Siri's Corner this month.

And to Monthly Mingle-Appetizers and Hors'Doeuvres event started by Meeta of Whats for Lunch Honey blog and guest hosted by Mansi of Fun n Food blog

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Carrot Kosumbari

Ingredients

2 Big carrots grated
Salt to taste
1/4 cup grated coconut
1/2 tsp lemon juice
Few curry leaves
1 green chilli chopped finely
1/2 tsp oil
1/4 tsp mustard seeds
1/4 tsp bengalgram dal

Heat oil, add mustard and bengalgram dal. When it starts spluttering, add the rest of the ingredients and mix well. Garnish with coriander leaves.

Since I followed Suma's (Veggie Platter) recipe for this dish, I am sending to the MBP:Soups and salads event started by Coffee and being guest hosted by Raaga of The Singing Chef blog

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Navratri Special : Chick Peas (Kabuli Channa) Sundal

Ingredients (Translation)

1 cup chick peas
2 tbsp masala powder
4 tbsp grated coconut
Salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
1/2 tsp turmeric powder

Soak the chick peas overnight and pressure cook to make it soft.

Grind the coconut and masala powder together.

Heat oil, add mustard seeds, bengalgram dal and black gram dal. When it starts spluttering, add the cooked chick peas, turmeric powder, salt and masala powder.

Mix well.

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Healthy Corn Sundal

Ingredients (Translation)

Corn (Sweet corn or the normal one-anything will do)
Salt to taste
Few curry leaves
Some finely chopped coriander leaves for garnishing
1 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal

To be ground into paste
1 tsp coriander seeds
1 tsp bengalgram dal
1 tsp blackgram dal
1 Red chilli (add more if you want)
4 tbsp scraped coconut (you can even add it directly without grinding)

Roast the masala ingredients and grind it to a dry coarse powder

Cook the peeled corn in some water. In a separate vessel, heat the oil, add mustard seeds, bengalgram dal, blackgram dal and let it splutter. Add curry leaves and then the cooked corn. Add salt and the masala paste.

Mix well and garnish with finely chopped coriander leaves.

Serve hot...A healthy snack for evenings.

Sending this to Hima's WYF -Snacks Event

Also sending this to Sharmi for her Cooking for Kids:Corn event

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