SaladsAndMore – The Secret Ingredient

Dips

Homemade Mayonnaise

By anshu September 4, 2018

When you are married to a health freak, its quiet usual to try healthy recipes at home. Be it salads, high protein recipes and even homemade sauces and dressings which are preservative free and taste amazing. A few days back when my husband wanted to eat Tuna salad, we were out of Mayonnaise. To be honest we barely buy mayonnaise because I hate the taste of store bought mayonnaise. I would rather eat anything bland than to add packaged mayonnaise. My husband suggested if I could try making it at home. With a reluctant mind I gave it a try. To my astonishment it converted me into a mayonnaise lover and I was glad there are no inferior ingredients used in it and everything is fresh including organic eggs from Eggee.

If you make a small batch you can even whisk it with hand and it comes together easily and in a couple of minutes. But if you choose to make a huge batch handheld electric whisk can come in handy and save you all the manual labour. If you are a vegetarian and hate the taste of raw eggs in mayo you can try this Eggless Mayonnaise.

Directions:
1. Separate the egg whites and egg yolk. Oh do you see those yellow bright eggs from Eggee. For the recipe of mayonnaise we are going to use only egg yolk. You can use the egg whites to make Meringues. I will post the recipe super soon.

2. Add Dijon Mustard to egg yolks. I used the grainy one but you can use the smooth one also. I personally like the texture and taste of grainy dijon mustard. Also add salt and white vinegar to the bowl of egg yolks.

3. Add juice of lemon and black pepper.

4. Add sugar and whisk everything together.

5. Add Oil and keep whisking simultaneously. If you add oil in one go the mayonnaise may curdle. Therefore, keep adding little oil and keep whisking for five-seven minutes till desired consistency is achieved. If at all you curdle your mayonnaise do not fret, it can be fixed. Yes you heard me right. See the notes on the printable recipe as to how to fix curdled mayonnaise. Ofcourse you can thank me later 😉

6. Transfer it to a glass jar and refrigerate till further use. If kept covered and refrigerated mayonnaise stays good for 2-3 days. Do try it and keep me posted.

Other homemade dips and sauces you can make at home are: Eggless Mayonnaise, Argentine Chimichurri Salsa, Guacamole, Italian Basil Pesto, Muhammara, Parsley Pistachio Pesto, Szechuan Sauce

[yumprint-recipe id=’300′]

View Post

Appetiser

Apple Celery Walnut Salad in Honey Mustard Dressing | Apple Celery Salad in Mustard Vinaigrette

By anshu May 23, 2017

Last week I had posted my Watermelon and Feta Cheese Summer Salad Recipe which was appreciated by a lot of you. Many had requested me to share more such fresh salad recipes to beat the heat. It’s practically impossible for me to eat anything greasy and rich during summers. I can simply live on fresh salads. They not only soothe my soul but are a great detox. I can have one meal of just salads. This apple celery salad is very simple and requires no spadework and can be made in a jiffy. The dressing of Mustard Vinaigrette pairs so well with the sweetness and crunch of apples and the zing of celery.

Every salad needs that nutty flavour which balances the acidity and the crispness of vegetables. The toasted walnuts and pomegranate actually perform this role and trust me they are good. I will be posting more such salad recipes so keep watching the space and subscribe to my social media handles on Facebook, Instagram and Pinterest.

Directions:

1. Core and chop some fresh apples and place them in a salad bowl. Also add celery leaves and its tender stems.

2. Add chopped and toasted walnuts to the bowl along with pomegranate arils.

3. For the dressing add honey in a separate bowl and to this add dijon mustard sauce.

3. Squeeze in a juice of lemon and also add olive oil. Whisk everything together.

4. When you are ready to serve pour this dressing over the apple celery mix and toss everything well.

5. Serve as it is.

Other Salad recipes you can try are:Watermelon and Feta Cheese Salad, Thai Green Papaya Salad Recipe, Charred Peppers Salad with Anchovy White Beans, Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean & Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomatoes Pasta Salad, Grilled Chicken Salad, Indonesian Style Patni Red Rice Salad With Boiled Eggs in Pomegranate Molasses Sauce , Apple Spinach & Cranberry Salad.

[whohit]AppleCelerySalad[/whohit]

[yumprint-recipe id=’277′]

View Post

Easy Recipe

Summer Watermelon Feta Cheese and Olive Salad | Watermelon Goat Cheese Cucumber Salad in Balsamic Vinegar

By anshu May 20, 2017

Come summers and I become so picky about my food. The gravies and rich curries make me nervous. Thanks to the fact that I live in hills, which are pleasant even in the summers. All I want to eat all summers is salad. Therefore, I keep trying new combinations which doesn’t let me get bored. Summers also help me get rid of the winter fat I have picked up. If you are watching your weight and are looking for options I will be posting more such recipes and will also post links to the recipes I had done before.

This time I got adventurous with this Watermelon and feta salad. Not to mention I almost chopped my finger while cutting the watermelon and there was blood all over 😛 This salad uses very few ingredients but makes bomb of a salad. The sweetness of watermelon marries the sourness of feta cheese and the crunchiness of fresh cucumber contrasts well with black olives. The dressing is just minimal imparting it a subtle naughtiness! If you have been hit by summer go for this salad and be easy on yourself. Not everything about summers is bad.. remember we have watermelons to brighten up our lives 🙂

Directions:
1. Chop ripe and fresh watermelon into bite size cubes. Also chop some Tomatoes into cubes. Place them in a salad bowl.

2. Add cubes of Feta cheese and slices of black olives. Peel a fresh Cucumber and chop it into cubes. Add them to the salad bowl. Add leaves of Fresh Mint.

3. In a small bowl add olive oil and Balsamic Vinegar. Mix them well and pour over the salad.

4. Serve and enjoy the bounty of summer.

Other Salad recipes you can try are: Thai Green Papaya Salad Recipe, Charred Peppers Salad with Anchovy White Beans, Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean & Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomatoes Pasta Salad, Grilled Chicken Salad, Indonesian Style Patni Red Rice Salad With Boiled Eggs in Pomegranate Molasses Sauce.

[whohit]WatermelonFetaSalad[/whohit]

[yumprint-recipe id=’275′]

View Post

Gluten Free

Indonesian Style Patni Red Rice Salad With Boiled Eggs in Pomegranate Molasses Sauce

By anshu February 17, 2017

I always wanted to try the Red variety of Rice locally known as ‘Patni Rice’. Its all referred to as “Weedy Rice” or “Bhutanese red”. The Rice has beautiful red colour and even red husk. It is often eaten semi hulled and has an enchanting nutty flavour. The grains are short and thick so it doesn’t get mush on cooking and is quite chewy which makes it perfect for salad dishes. The nutritional quotient of this rice is much higher than other varieties of rice because it is unpolished and is eaten with germ intact. You can read the health benefits of Red Rice here in an article. This is grown in the North Himalayan, coastal Central and Western parts of India.

So when I saw packet of Patni Rice by Conscious Foods in the supermarket I knew I am making a wonderful decision by buying it. Not only are their products amazing but also organic. Last time I had made Sorghum and Whole Wheat Persimmon Cupcakes with Organic Sorghum Flour from the list of amazing products that these guys have launched in the market. If you like to place order for any conscious food products you can order with our online store The Gourmet Shop.

Since the texture of the rice is chewy and the taste is nutty I made an Indonesian Style Red Rice Salad with some veggies and tossed some Macadamia Nuts and serve it with boiled eggs. Oh what a wholesome meal it was. This is to be informed that its not a quick fix, toss and mix kind of salad recipe. It requires cooking and a bit of your time. But trust me the end result will really impress you.

Directions:
1. In a pot boil some water. Wash the red rice thoroughly and drain its water. Add the washed rice to the pot of boiling water. Add a clove for an incredible aroma and let it boil with the rice. This is purely optional.

2. Let the rice come to a boil and then turn the flame on low and let it cook on simmer with lid on.

3. After 45 minutes on simmer or when you see the water has evaporated, the rice will be cooked al dente . Set aside.

4. Chop vegetables like spring onions,green chilly, red Onions, garlic, ginger, slice mushrooms, red bell pepper, coriander leaves. You can add any vegetable you like.

5. In a pan pour some oil and add chopped onions,green chillies, ginger and garlic. Saute them till the onions have been soft and raw smell of garlic and ginger has faded.

6. Add sliced mushrooms and toss them in oil till they are semi cooked. Add red bell pepper and continue to cook.

7. Add soy sauce, pomegranate molasses and Coconut milk.

8. Season with salt and pepper.

9. Add cooked rice and combine. Let it cook for another 5 -7 minutes till the flavours are absorbed by rice.

10. Dry toast some macadamia nuts in a pan.

11. Transfer the rice to a serving bowl and toss in some toasted macadamia nuts and serve with Boiled eggs. This cant get better than this.

Other Salad recipes you can try are: Thai Green Papaya Salad Recipe, Charred Peppers Salad with Anchovy White Beans, Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean & Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomatoes Pasta Salad, Grilled Chicken Salad

[whohit]RedRiceSalad[/whohit]

[yumprint-recipe id=’270′]

View Post

Easy Recipe

ส้มตำ | Thai Som Tum | Thai Green Papaya Salad Recipe

By anshu August 14, 2016

View Post

Dressings and Spice Mix

Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

By anshu April 24, 2016

RoastedBellPepper&WhiteBeanSalad_Featured3

The mercury is rising all across the nation and the effect has started to be felt even on our hills. The parched summer gives the appetite a toss and all you can think of eating is Summer Salads and drink cool smoothies and drinks. I have already made my favourite Mexican Mango & Black Bean Salad yesterday and also tried Couscous and Chickpea Salad last week.

RoastedBellPepper&WhiteBeanSalad_Featured4

So which means it was time for me to try out something new. I had some Black eyed peas or as we call them lobia in Hindi in my pantry. No one in my home is fond of lobia. I tried to use it in my salad for that protein power and paired it with charred red bell peppers. The most delightful was its dressing. I had canned Anchovies in Oil and I added it to the Red Wine Vinegar and tossed it on my bean salad. The pungent and strong flavour it added to my salad was amazing. If you are a vegetarian or do not eat fish then I would say you can easily skip adding this to your salad. Rest everything remains the same.

Directions:

1. In a bowl soak lobia or Black eyed peas in water for an hour. Add water and pressure boil it for 15 minutes until al dente. Make sure its not mush. Alternatively you can use canned Black eyed peas.

3. Take red Bell Peppers and Char them and peel its skin. and cut into large chunks and set aside. Learn how to roast Red Bell Peppers in Oven and peel its skin.

3. In a bowl add canned anchovy, without the oil and mix with minced garlic.

4. Add red wine Vinegar and Olive oil.

5. Season with Salt and Pepper.

6. Add Chopped Fresh Coriander Leaves. You could even add parsley instead of Coriander. It will give different yet a fabulous taste.

7. Add boiled and drained Black eyed peas to the Vinaigrette and combine.

8. For the assembly, place the roasted pieces of Bell pepper on the platter and spoon the top with the black eyes peas in the vinaigrette. You can throw in any greens to balance the flavour. I used a few leaves of iceberg lettuce and a few leaves of Fenugreek or methi. I know Fenugreek sounds weird but it totally balanced out the sweetness of Peppers. Last but not the least a generous sprinkle of Parmesan Cheese.

Other Salads you can try are: Grilled Chicken Salad, Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean and Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomato Pasta Salad.

RoastedBellPepper&WhiteBeanSalad_Featured6 [whohit]RaostedRedPeppers&BeanSalad[/whohit]

[yumprint-recipe id=’213′]

View Post

Easy Recipe

Couscous Salad | Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette

By anshu August 14, 2015

I was introduced to Couscous in Mexico. Couscous is a traditional North African dish made with semolina and cooked by steaming it. Its a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya. But owing to its nutritional benefits its becoming very popular all across the globe. Couscous is made by sprinkling semolina with water and rolled with hands to form small tiny balls. It is then sprinkled with dry flour to keep them from sticking. These small balls or pellets are then steamed and cooked.

In a modern scenario couscous is available as instant couscous which requires soaking in hot water for 5 minutes. For this salad I have used Instant Couscous. The salad featured in Laura Vitale’s Webspace and I was so determined to try it. I found couscous and made it. It was sooo delicious, filling and refreshing. Its a boon for all weight watchers. The salad can be made with any fresh vegetable you like. You can use green onions, boiled beans even blanched beans.

Directions:

1. In a sauce pan add some water and bring it to a boil. Turn the flame off.

2. Now add equal quantity of couscous to the water. Let it get soaked and cooked for 5 minutes. Put the lid on and let it rest.

3. Peel a fresh cucumber. I partially peeled it for an amazing texture. Also deseed it using a spoon.

4. Chop Cucumber into bite size pieces. Also chop onions and tomatoes. I have used cherry tomatoes you can use any. Set aside.

5. For the vinaigrette, in a bowl add zest of a lemon. Also add lemon juice.

3. Add Extra Virgin Olive Oil and season it with salt and pepper.

4. Add chopped veggies to the vinaigrette along with boiled chickpeas.

5. Top it with fresh chopped parsley and combine everything.

6. Fluff up the soaked couscous with a fork.

7. Season it with salt and pepper.

8. Add couscous to the veggies and combine. Check for additional salt and pepper.

9. Serve at room temperature or refrigerate overnight to enhance the flavours. Its a full meal in itself.

You can even try Fresh Mexican Black Bean Salad with Mangoes, Avocado Parsley Pasta, Sundried tomatoes Pasta Salad, Thai Green Papaya Salad Recipe.
[whohit]CouscousSalad[/whohit]

[yumprint-recipe id=’158′]

View Post

Appetiser

Fresh Mexican Black Bean & Mango Salad | Ensalada de Frijoles Negros y Mango

By anshu July 16, 2015

Its been a year and a half I am back from Mexico. In just three years we feel Mexico has become our other home. Its culture, cuisine and people have touched us deeply and made us a part of them. I miss Mexico day in and day out.

Today I decided to use the black beans I got from Mexico. This salad I have been planning to make for months. Finally I soaked the black beans overnight and boiled them first thing in the morning. With ripe mangoes and diced red onions, this salad was exceptionally delicious and nutritious. Such diverse ingredients blend together to form a melody of flavours. Its truly divine.

Directions:

1. Soak black beans* overnight and boil them in water.

2. I used a pressure pan because it speeds up the cooking process by leaps and bounds. I added epazote** and bay leaf to the beans before boiling.

3. For the Vinaigrette take Apple Cider Vinegar in a bowl.

4. Add honey and lemon juice.

5. Also add roasted cumin powder to the vinaigrette and combine.

6. Whisk continuously and pour canola oil to the bowl.

7. In a large mixing bowl add drained boiled black beans and chopped onions.

8. Peel and chop some ripe but firm mangoes *** . Also add to the bowl chopped red bell pepper and deseeded jalapeno pepper. I was out of both these. So I replaced with green capsicum and red chilli peppers.