Category: salads

Onions and Tomatoes Salad

Ingredients

• Spring Onion or Onions ( kanda)
• Tomatoes ( Tameta)
• 1 tbsp. finely chopped Coriander leaves.
• Salt.
• Black pepper powder.
• ½ tsp. Lemon juice.

Method

1. Wash Spring Onion and Tomatoes.
2. Chopped leaves of the spring onion and keep aside.
3. Peel Bulb part of the spring onion and cut into thin slices and keep aside.
4. Cut tomatoes into thin slices and keep aside.
5. Arrange Spring onion leaves, onion slices and Tomato slices on a plate. Sprinkle Salt and Black pepper powder. Drizzle some lemon juice and garnish with coriander leaves.
6. Serve with Roti or Bhakhri or Paratha or Bajra roti or Jower Roti or as you wish but serve with love and smile.

Ingredients

• 1 tbsp. Brown Chana.
• 1 tbsp. Whole Moong.
• 1 tbsp. Fenugreek seeds.
• 1 Amla.
• 1 tbsp. Coriander leaves.
• 1 tbsp. Mint leaves.
• ½ cup Tender Coconut (Ideal because sprouts are dry so due to milk in tender coconut helps to keep salad wet or you can also use fresh grated coconut but not desiccated coconut. 
• 1 tbsp. Chat masala
• 1 Green chilli finely chopped ( optional)
• 1 tsp. Red chilli powder.
• 1 tsp. Lemon juice ( optional)

Method

1. Soak Chana, Moong and Fenugreek seeds separately for 8-10 hours.
2. After 10 hours tie all three separately in muslin cloth and keep it in a dark warm area for 8-10 hours.
3. After 10 hours, you can see small roots coming out from each soaked grain. Mix them, Wash them and keep aside.
4. Chop tender coconut into a hand chopper or mechanised chopper and keep aside.
5. Finely chop washed Coriander leaves and Mint leaves and keep aside.
6. Finely chop Amla and keep aside.
7. In a big mixing bowl mix all ingredients and add chat masala.
8. Serve with Roti, Bhakhri, Paratha, khakhra or as you wish.

List of my other recipes

Ingredients

• 1 tbsp. Fenugreek seeds ( methi dana).
• 2 tbsp. Pea nuts.
• 2 tbsp. Daria dal.
• ½ cup grated Coconut.( Please don’t use dessicated coconut)
• 1 Amla
• 1 finely chopped green Chilli.(optional)
• 1 tb. sp. finely chopped Coriander leaves
• 1 tbsp. finely chopped Mint leaves
• 1 tsp. Lemon juice.
• 1 tsp. Chat masala.
• ½ tsp. Red chilli powder.
• Salt

Method

1. Wash and soak Fenugreek seeds for 6-8 hours. Seeds should be light in colour. Dark brown coloured seeds, means old seeds which may turn slimy.
2. Tie overnight fenugreek seeds in muslin cloth for sprouting.
3. you can see small  sprouts from the seeds coming out.
4. Again wash these sprouted seeds and keep aside
5. Cook peanuts in the cooker for up to 3 whistles. Add a little salt while cooking.
6. In a mixing bowl mix thoroughly sprouted seeds with all other ingredients.
7. Serve with Roti, Bhakhri, Paratha, Khakhra or as you wish. Serve with love and smile.

List of my other recipes.